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.
This soup has fire roasted tomatoes, which remind me of cool evenings sitting by a bonfire. It has black beans and orange pumpkin, the colors of Halloween.
A lighter sugar cookie that is crispy and flakey but not greasy. These keep their shape in the oven and taste divine. The perfect holiday cookie recipe you will use every year.
A revolutionary recipe that cooks the raw macaroni in with the sauce and water. As the macaroni cooks it releases starch to create an almost gooey texture to the vegan cheeze.
A low-fat vegan cherry chocolate cake recipe that uses whole wheat flour, no oil or butter in the cake (1 tablespoon in the icing) and still manages to be moist and tender. The perfect spur of the moment cake recipe for a hectic weekday.
This hummus recipe has a kick of hot sauce and the crunch of fresh sweet red peppers. I substitute the usual tahini paste that goes in hummus with peanut butter and toasted sesame oil.
Rustic red potatoes, green onions and chives mixed with a creamy, almost sour cream like vegan dressing, served warm. A great companion to a crock pot of beans or even baked beans.
A vegan strawberry cake recipe that is bursting with strawberry flavor. The secret is freeze dried strawberries and strawberry extract. The same or better than any boxed strawberry cake mix.
This soup has so much going on to delight your taste buds. The "meaty" and chewy meatballs, kale, vegetable corkscrew pasta, mushrooms and the savory broth for all of this to swim in.
This is the quintessential vegan white cake icing. You can add dyes to color it or keep it white. You can even flavor it anyway you like, as long as the flavoring is clear.
Chunks of bursting-with-flavor "chicken" seitan covered in creamy, low-fat dressing with dill. Mixed together with crunchy celery, spring onions and plump cherry tomatoes.
It's just the right amount of chewy without being tough. It's tender without being too soft and so moist. And most importantly it's bursting with chicken-like flavor.
Hearty amounts of potatoes, broccoli, cauliflower and red bell peppers surrounded in a rich sharp cheddar-like broth. Beneath the cheezieness a hint of red pepper and marjoram to brighten it all up.
A lot of seitan recipes tend to be either too soft or too tough. When I started working on this recipe my mission was clear, to make the ultimate seitan "ham".
Pronounced (pahn bahn-YAHT) it's a traditional sandwich from Nice, France. Basically a salad on a bun, except here we've replaced the bun with a pita pocket.
Blended almonds, tofu and pine nuts create a velvety texture and taste that closely resembles that of a real cheese ball. It's perfect for the holidays.
This recipe sticks with the classic Stroganoff tastes of beefy and creamy. You would swear that someone slipped in real sour cream somewhere and the mushrooms and lentils give it a beefy taste.
These have the perfect chewy texture and rich chocolatey flavor. These are oh so delicious and you don't get that sick feeling like you ate a bucket of shortening.