This Asian flavored millet salad is so refreshing and tasty, it is full of nutriton and loaded with delicious flavors!
Author: Julie Sahni
This is from Vegan with a Vengeance by Isa Chandra Muskowitz. This recipe is really tasty and quite easy to make. She suggests you serve it with rice, sauteed greens and sweet potatoes or roasted autumn...
Author: VegSocialWorker
An excellent tofu 'feta cheese' substitute that has a nice sharp/zingy feta-like flavor! A delicious low-fat, vegan addition to many dishes calling for feta cheese. Once the tofu has finished marinating,...
Author: ttyme
This roasted zucchini recipe with squash is one of our favorite sides. This recipe is healthy and easy to make. Tastes good hot or cold and reheats well in the microwave.
Author: Rozanne Gold
Make and share this Easy Soft & Seasoned Bulgur recipe from Food.com.
Author: OceanIvy
Entered for safe-keeping. This combination is used in many of Donald Gazzaniga's recipes in "The No-Salt, Lowest-Sodium" books (both the original book and the "Light Meals" book). There are 3 other similar...
Author: KateL
From Vegan Dad's blog: http://vegandad.blogspot.com/2008/10/fresh-vegan-pasta.html. I've made this a few times (though I use spelt flour rather than semolina): the first time adding dill and making a chickenless...
Author: Serah B.
Vegan muffins, adapted from "Vegan with Vengeance," p. 50
At its core a cup of coffee is merely a water solution containing tiny particles of dissolved solids and compounds. You pour hot water over ground coffee beans.
Author: Caffe Borsa
Frozen peas are a gift to the breakaway cook: their creamy, earthy goodness bursts with flavor, and they couldn't be easier to store and prepare. The pesto-like tarragon emulsion, made even creamier by...
Author: Eric Gower
Author: Beatriz Llamas
From the cookbook, VEGANOMICON, by Isa Chandra Moskowitz and Terry Hope Romero
These vegan taco recipes are recreations of some of the top taco meats out there, but made entirely out of plants. Serve with cilantro, onions, and your favorite salsa.
Author: FOODBEAST
recipe only slightly modified from Eat To Live by Dr. Fuhrman
This incredible recipe was nabbed from the Barefoot Contessa and modified by myself to make it truly raw vegan. There are a lot of ingredients, but the outcome is spectacular!
Author: Sweet Tortellini