Author: Molly Wizenberg
Author: Eileen Yin-Fei Lo
Author: Ferran Adrià
Easy and economical. Ideal for rinsing produce when you cannot get or afford to buy Organic. Removes a lot of residue like chemicals, pesticides and other matter quickly and easily. I saw this on Oprah...
Author: Mamas Kitchen Hope
Author: Maria Helm Sinskey
Author: Daisy Martinez
Delicious and creamy with no dairy. This soup is a great way to get rid of an overabundance of lettuce.
Author: Ex-Pat Mama
Pickled red onions - a staple at meals throughoutu the Yucatÿn peninsula - are one of our all-time favorite condiiments. They are wonderful piled on a burger, roll-up, or sandwich; tossed in a salad;...
Author: Rick Bayless
These vegan and gluten-free cupcakes remind me of that old song lyric, "Make new friends, but keep the old." I've got my old friend cake and my new pal chia pudding. I like them both, and I thought it...
Author: Jessica Murnane
This recipe is a game-changer for people who think they don't like tofu. To get the right balance between moisture and texture, we provide three techniques for removing excess liquid.
Author: Nguyen Tran
From Veganomicon - The Ultimate Vegan Cookbook. Many vegetarians who decide to take the leap to VEGANISM, find it hardest to give up cheese. While I feel that most the FAKE cheese products out there are...
Author: Kozmic Blues
AKA The Dolly Parton diet, or The Cabbage Soup diet. An easy to make low-calorie, low-fat soup.
Author: Bon Appétit Test Kitchen
Fill these kid-friendly sushi rolls with bell pepper, carrots, and cucumber, or whatever vegetables they love.
Author: Stacey Antine
This looks like a refreshing dip to brighten your days! In this recipe we're cooking with lemon cucumbers. This dip really highlights how refreshing these cucumbers are on a hot summers day. I found this...
Author: SassiFras
Author: Bon Appétit Test Kitchen
Author: Soa Davies
Adapted from Linda Majzlic vegan taste of middle east, zero syns on slimming world serve with a Greek salad baba ghanoush and roast lemon and garlic potatoes
Author: cakeinmyface
SO easy and SO good! This is comfort food for me at it's finest, my all-recipe friends! Like pumpkin pie for breakfast, but you don't have to feel guilty for the rest of the day! Use any sweetener you...
Author: Alison
I love kidney bean salad, and wanted to make a dip or a spread with the same flavors. You could use sweet pickle relish if you prefer that flavor.
Author: Denise J
When I started eating vegan, one of the hardest was finding a substitute for cheese and especially Parmesan cheese. After experimenting a lot, I came up with this Parmesan alternative. Store in the refrigerator...
Author: körnermamsell
If you can only find regular coconut milk, buy 2 cans and use the thick cream that's floating at the top. The coconut cream will caramelize during cooking, leaving sweet brown flecks in the rice.
Author: Andy Ricker
Inspired from "Uncooking with Raw Rose" - these taste great in raw zucchini 'pasta'! Add spices for extra flavour. I enjoy rosemary, basil and oregano!
Author: selfmadegirl
Fleshy vegan "steak" without the flesh, instead made with vital wheat gluten.
Author: Hoko San (Vampireflower)
You need only 3 ingredients for these delicious vegan truffles and they are 100% natural. You can sweeten them with agave syrup if you like but I think they are sweet enough as is.
Author: Rita
Author: Scott Beattie
I developed this recipe so I'd have a super-nutritious, go-to porridge for my baby and toddler (and the adults too!). This thick and hearty porridge is naturally sweetened with mashed banana and finely...
Author: Angela Liddon
Looking through thePETA website, I found this fun and delicious recipe. Initially the recipe called for regular yellow mustard but I used a Spicy Horseradish mustard that really added a lot of kick! But...
Author: browneyes315
Make and share this Nutritional Yeast Vegan Gravy recipe from Food.com.
Author: Lindsey Lawrence
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it's a refreshing and fun new side for your fall table.
Author: Anna Stockwell