Archive for vegan recipes

Easy Vegan Parmesan

This is a quick and easy vegan substitute for Parmesan cheese. It’s very rich in flavor…so much so that I MIGHT have been known to eat a bowl of pasta with a nothing more than a little Miyoko’s Vegan Butter and tons of this parm on it…maybe. I’m not telling.

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Black Bean and Corn Salsa

This recipe was given to me by a good friend in Tucson. She brought me a small container of it and I’m embarrassed to admit how quickly it was gone. I basically inhaled it. You know, it has never crossed my mind to put chili powder in salsa – and I don’t know why not. It’s incredible! I made a few minor tweaks, and it is A.MA.ZING.

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Mustard Barbecue Sauce

This is the perfect condiment for mustard and spice lovers. I first tried it on a vegan chick’n biscuit, and let me tell you…it was divine. It would be excellent for making jackfruit barbecue, or soy barbecue, or with Gardein Crispy Tenders, as a dip for regular or sweet potato fries…the possibilities are endless!

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Chocolate Bark with Pumpkin Seeds and Sea Salt

If you want to have something a little sweet and a little savory, this is the perfect snack or dessert! The combination of the sweetness of the chocolate, the savoriness of the pumpkin seeds, and the sea salt is just plain divine. And hey – it has pumpkin seeds and dark chocolate, so it’s health food, right? (At least that’s what I tell myself.) Plus, it’s so easy to make! Be careful though – it’s addictive.

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Smoky Collard Greens

Yes, I am a Southern girl, and one of my favorite side dishes is collard greens. I love them with a little apple cider vinegar. And they aren’t just tasty – they are SO good for you! They support detoxification, they are a great source of vitamins A, C, and K (and many other nutrients), they’re rich in soluble fiber, and they have strong antioxidant properties. I almost always have some in my fridge, and this is one of my favorite ways to enjoy them! (This recipe was inspired by Whole Foods’ smoky collard greens.)

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No-Chicken Noodle Soup

On a cold fall or winter day, there’s nothing better than soup to warm you up and keep the blues and cold bugs away. This recipe is based on Homestyle Vegan’s Chickpea Noodle Soup recipe – with only minor modifications. I added cabbage because I had some I needed to use, and I left out the bay leaf because I didn’t have any. The result was fantastic, and I expect it to be even better once it sits in the fridge for a day or two so the flavors have more time to meld! It’s hearty, comforting, and oh so satisfying.

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Super Creamy Vegan Mac and Peas

DISCLAIMER: This is not my recipe. I must give credit where it is due: to Lindsay of Vegan Yumminess, who posted this recipe, and to Allison Rivers Samson, whose recipe on vegnews.com inspired Lindsay’s recipe. Like I said, I didn’t create this recipe AT ALL – I just made a couple of tweaks based on ingredients I had on hand. And let me tell you, this one is a keeper! In fact, I plan to make a batch of the cheesy sauce to try on potatoes…on nachos…with broccoli…the possibilities are endless.

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Garlicky Butter Beans with Spinach

This is so easy, I hesitate to call it a recipe. It’s really just dressing up a can of beans for an easy lunch or dinner dish. I made this in about 15 minutes and served it over my Easy Vegan Cornbread. Delish! It would be great with some crusty Italian bread or over biscuits, too.

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Easy Vegan Cornbread

Yes, I am a Southern woman…I have often referred to myself as a reluctant Southern Belle. But every once in a while, my roots simply cannot be denied. I was craving some cornbread a few nights ago, and I must say this is one of the best cornbreads – vegan or not – that I’ve tried. I like mine a little sweet, with a lot of vegan butter. (And when it comes to vegan butter, no one does it better than Miyoko’s – the European Style Cultured Vegan Butter is dynamite!) This recipe was inspired by and mostly based on this recipe on the It Doesn’t Taste Like Chicken blog; I just made a couple of small tweaks to suit my tastes.

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Buffalo Tofu Bites

This is the perfect snack for football Sundays…it’s super easy, slightly sweet, definitely spicy, and oh-so-tasty. I like to use the firm tofu from Trader Joe’s – you don’t need to drain it, and it’s nice and dense so it holds together well. I always use the whole pack so I’ll have leftovers…but if you are cooking for company or a family, that plan might be moot! (Hint: I use the leftovers on pizza!)

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