This recipe is one of my favorites because it has a ton of leeway. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. No quinoa? Leftover millet or even brown rice would do the job just fine. Just imagine cleaning out the fridge one a week on taco night!
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Instant Pot Hawaiian Baked Beans
These Hawaiian Baked Beans are sweetened with pineapple, maple syrup, and dates for a delicious vegan side dish that is low in sugar and ketchup-free.
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Simple Instant Pot Black Bean Soup
Find this easy soup on the Fatfree Vegan Kitchen blog
Metch – Oil Free Armenian Style Bulgur Salad
This bulgur recipe is flexible since you can modify the ingredients and their measurements to suit your taste.
Savory oats are my latest obsession. These steel cut oats retain an al dente quality to them just like arborio rice does in a risotto. Recipe by Geekypoet.
Delicious marinated mushrooms stuffed with seasoned spinach and sweet potatoes in a cheesy tofu sauce. Recipe by Jarafel.
This cake is incredibly moist without any added oils. The pears, spices and almond extract compliment each other beautifully. By healthyvic.
Sweet potatoes are combined with shredded coconut and spices in these delicious balls. Recipe by Jarafel.
The perfect healthy sweet to show your Valentine just how much you really care! These donuts are baked, sweetened with stevia, made with whole wheat pastry flour and full of romantic floral flavors.
Easy and delicious! Submitted by S. Ann Andrews.
Mussamun curry paste is a red curry paste that includes not only the standard cumin, coriander, and peppercorns, but also an aromatic array of sweet spices, including cinnamon, cloves, nutmeg, and cardamom.
1 10.5-ounce package lite extra-firm silken tofu, frozen and thawed [I use regular water-packed tofu myself – still frozen and thawed]
2 tbsp soy sauce…
This one is a little twist on normal stuffed peppers–it is a nice change, I think. And, it is quick because you don’t bake them and wait for the peppers to cook.
1 cup okara
Okara is the pulp left over from making soy milk. It’s full of fiber and protein.
Easy breakfast dish.
This bisque tastes so rich that no one will know it’s healthy—unless you tell them!
What follows is my very own recipe. This was originally a recipe I got from a regional cookbook called Southern Sideboards, which is put out by a Junior League group in Mississippi, I think. It was a decidedly non-vegan, non-healthful recipe, which I first made low fat and have now evolved again.
- Cranberry-Carrot Cake from Vegan Holiday KitchenSix years ago, I was honored to work with Nava Atlas, taking the photos for her book Vegan Holiday Kitchen. It was a gorgeous hard-backed book, and I’m happy to announce it’s just come out in an equally beautiful paperback version, with full-color photographs on heavy, high-quality paper. To celebrate, I asked Nava if I... […]
- Finding HeartMore often than not, I am hard pressed to have my own imagination beat what happens in real life. This particular morning was an overcast drizzly one. The dogs and I hoofed it up a big hill and over to the community garden to dump kitchen compost and collect little leaves of kale and chard, […]