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Tempeh Avocado Reuben Sandwich
by Terry Hope Romero Author of Vegan Eats World , Viva Vegan! , Veganomicon and more. Makes 4 sandwiches Time: 30 minutes This is the new...
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Raspberry Crumble Pizza
By Julie Hasson Recipe from Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson, Andrews McMeel Publishing 2013 Serves 2-4 Time: 25 minutes...
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Savory Mushroom and Leek Tarte Tatin
by Toni Fiore, Vegan Mashup co-host and host and author of the Totally Vegetarian cookbook Serves 4-6 Total Prep: 45-50 minutes Easy and elegant, my Mushroom Leek Tarte...
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Oyster Mushroom Tacos with Avocado Almond Crema
by Terry Hope Romero Author of Vegan Eats World , Viva Vegan! , Veganomicon and more Serves 2-3 Time: 20 minutes Light and spicy, chewy oyster mushrooms are...
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Farro Risotto with Mushroom Medley
by Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure. Serves 6 Time: 1 hour I love farro in place of rice or in salads and soups,...
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Tofu Kabobs with Mango Citrus Sauce
by Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure. Serves 4-6 Time: 25 minutes This makes a refreshing and flavorful sauce for tofu and...
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Grilled Portobello Burger with Citrus Slaw
by Toni Fiore, Vegan Mashup co-host and host and author of the Totally Vegetarian cookbook Serves 4 Time: 20 minutes Portobello mushrooms size and steak-like texture make them...
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Grilled Pineapple
by Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure. Serves 6-10 Time: 20 minutes I love pineapples! And this...
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Seitan Chimichurri Kebabs
By Terry Hope Romero Serves 4 Time: 30 minutes, not including preheating the grill Juicy seitan on the grill, yes please. Slathered in zesty chimmichuri sauce,...
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Szechuan Style Sunday Supper
Szechuan Style Sunday Supper 30 minutes serves 3-4 post by Betsy Carson As a young child, when my parents took us out for dinner we would drive the 13 miles from Rockland County south into NYC to a...
View ArticleDate Cashew Mochaccino
Date Cashew Mochaccino by Toni Fiore I admit it. I’m one of those people who really enjoy starting the day with a fruit or vegetable smoothie but I’m also one of those people who don’t make them very...
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Pasta Puttanesca
Quick and easy Pasta Puttanesca by Toni Fiore Pasta Puttanesca is another example of how easy, fast and delicious Italian cooking can be. Turn the water on to make the bucatini, and by the time the...
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Pasta with Chickpeas and Tomato
by Toni Fiore serves 4 Ingredients 3 tablespoons olive oil, plus extra for drizzling 4 cloves garlic, chopped 1 28-ounce can of whole, peeled San Marzano tomatoes, crushed + half a can of water or use...
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Coconut Baconless Bits
By Terry Hope Romero Reprinted from Salad Samurai by Terry Romero. Originally Published June 10th 2014 by Da Capo Lifelong Books makes 2 cups Time: 30 minutes Icons: Gluten Free, Raw Ready Bacon...
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Gazpacho
By Victor Robinson The Maine Vegan Serves 4-6 This Gazpacho has a nice layer of flavors and great textures. If you like it extra spicy add more Jalapeno and garlic. If you like it extra tangy add more...
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No-bake Apple Crisp
By Elizabeth Fraser aka Girl Gone Raw Crisp ingredients: 1 cup of almonds ½ cup of pumpkin seeds ½ cup of pecans 1 cup of medjool dates, pitted pinch of sea salt Place ingredients in the food processor...
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Cashew Cilantro Burgers
By Elizabeth Fraser, Girl Gone Raw Burger ingredients: 1 cup cashews 1 handful Cilantro (or basil, dill, mint, oregano … whatever calls to you) 5-6 Sundried Tomatoes, soaked in water 30 minutes-1hr...
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White Bean Pizza with Artichokes and Caramelized Onions
by Toni Fiore Pizza Ingredients 1 large or 2 small flatbreads 4 5 tablespoons olive oil 1-15 ounce cannellini beans (rinsed, drained and lightly chopped) 1 tablespoon Vegan Parmesan 6 marinated...
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Moroccan Spinach and Red Lentil Pancakes
By Miyoko Schinner author of The Homemade Vegan Pantry Pancakes: 1 ½ cups dried red lentils (10 ounces) 4 cloves garlic 1/3 cup water 1 teaspoon cayenne 2 tablespoons flour 1 ½ teaspoons sea salt 1/2...
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Refrigerator Pickle Dilly Beans
Allison Carol Duffy prepared this recipe from the University of Southern Maine Cooperative Extension Makes 2 pints of Dilly Beans Ingredients: 1 pound fresh green beans 1 gallon of water for...
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