This chili seasoning features flour, chili powder, red pepper, onion, garlic and cumin.
Apples with a hard candy coating, like you can get at fairs.
A quick, easy and surprisingly delicious vegan pick-me-up that makes the most of raw superfoods and protein-rich soy. I make one of these healthy treats for myself every morning for breakfast, and it powers me all the way until lunch. I love the mild sweetness of the banana, but if you want it sweeter you could add sugar. I've also added different things like fresh ginger, cinnamon, apple, or any number of other things. Raw vegans can substitute raw almond milk for the soy. Feel free to experiment with different flavors, and enjoy the pure energy that comes from eating delicious and good-for-you food!
We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.
This salad is very colorful and includes a very tasty lime dressing.
Delicious! As it is with any Halloween punch, a frozen 'hand' adds just the right spooky touch! The combined colors make a delightfully scary look!
A great, easy cauliflower side dish that pairs well with any protein. I've used smoked paprika, a favorite of mine, but feel free to add your favorite flavors. Enjoy!
This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!
Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, try it. It lifts the lentils and adds another dimension of flavor!
This is a simple method for preparing pureed pumpkin. The pumpkin may be stored in the freezer for later usage in pies, muffins, etc.
This is a quick recipe for tomato sauce. I have just given the outline for the sauce, but you can add any kind of vegetables to it. I especially like it with mushrooms and peppers.
This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.
You can't tell at all that these muffins don't have any dairy or eggs. They are moist and yummy. My kids and husband polish them off as soon as they are out of the oven!
This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.
This is a fast vegan smoothie with a deep pink color and a rich, creamy texture. VERY filling, and perfect for people in a rush in the morning. You don't have to give up a good breakfast when it's this fast to make! I use vitamin fortified soy milk.
This recipe was given to me by a friend of mine. It has been a family favorite for over ten years. I make it for Thanksgiving as well as Christmas dinner.
These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.
Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.
This recipe was graciously shared with me by a Jamaican friend, many years ago. It makes a delicious sauce, different from any other cranberry sauce I've ever tasted or made. It does not "gel" but you do want to cook it long enough to make a good, thick consistency. You can use 1 tablespoon of excellent quality ground cinnamon instead of the cinnamon stick, if you prefer. Originally submitted to ThanksgivingRecipe.com.
Easy to make, thick, hearty soup with a zesty flavor.
My Ethiopian friend brought this dish to a potluck and I've been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own.
Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )
This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.