Plant-based & Healthy
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The Veganic Way
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Summer Squash Casserole
Summer Squash Casserole, a southern favorite made vegan and low fat. Perfect for using up the summer squash that might be coming from your garden.
Vegan Enchiladas filled with a chickpea mixture. It taste just like chicken but without the cruelty and cholesterol.
The dominant flavors in this peasants' soup are the fennel seed and celery, which marry well with the earthiness of the lentils and barley.
Vegan Twice Baked Potatoes
A delicious and simple lower fat vegan twice baked potato recipe using sweet potato to create a cheeze topping.
Oil-Free Vegan Cheeze Sandwich
A cheezey toasted sandwich that's vegan and uses no oil or vegan butter. Serve with your favorite soup or salad.
Vegan Cocktail Sausage Balls (Gluten & Soy Free)
Gluten and soy free sausage balls made mostly of brown rice and lentils. Savory appetizers perfect for your next holiday party.
Sweet Chili Sauce
A sweet chili sauce, great served with my recipe for Vegan Cocktail Sausage Balls or on brown rice and vegetables.
Oil Free Banana Nut Bread
Oil and butter free banana nut mini loaves. This recipe has walnuts to add crunch, dates to add sweetness and cut some of the sugar, and mostly whole wheat flour.
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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.