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rosefox
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rosefox
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Dear Jewish vegan cooks, help! I'm looking for a vegan noodle kugel recipe that's "dairy-style" (creamy) but soy-free. All the vegan versions I've found rely heavily on tofu, soy yogurt, Tofutti sour cream, etc. I was hoping to use homemade cashew cheese, almond sour cream, and so forth. If I need to I can veganize a recipe but it's always nice when someone else has gotten there first. :) Any links or recipes?

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paradisefraud
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paradisefraud
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I'm using tomatoes and basil, both fresh from my garden. Oh, by the way, I garden. Don't get me wrong, the walls were gyrating thanks to DRI this whole while, and I spent a little while in a few dumpsters just last week.. but nothing beats garden fresh herbs and vegetables.
Yields: 5

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Ingredients I
2 1/2 cups white flour
3 tsp baking powder
2 tsp white sugar
1 tsp salt
1 tsp oregano
2 tbsp canola oil
~1 cup warm water
Ingredients II
Tomato paste
Basil, roughly chopped or pulled apart
Tomatoes
Olives, pitted and quartered
Himalayan pink salt
Freshly ground pepper
--optional, other fillings of your choice
Preheat oven to 400F.
For the dough, whisk together all dry ingredients, then add in your wet ingredients. Roughly mix with a fork, then get those hands in there. The dough should be a little sticky, but not so much it sticks ruthlessly to your hands. If that's the case, add a little more flour. Add your ball of flour to a lightly floured surface and knead for 3-4 minutes. Ensure the dough remains a little sticky or it won't stick together nicely when you press the edges together.
I Pam'd the press, after learning the tough way it's for the best. Add your ingredients into the press, being mindful of the edges. Add your seasonings on top, the tomato paste doesn't have the high sodium content like premade pizza sauces. The edges best stay clean so the guts don't spew out during pressing and baking. I pressed the edges together, and used my finger to push away the excess dough, which I added back to my dough ball.
Bake at 400F for approximately 12 minutes. The pies are ready when you tap on the tops with a utensil and they sound a little "hollow", and the bottoms will be browned nicely. Let stand for 5 minutes before gorging.
paradisefraud
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Caucasian female 20-somethings: REJOICE. Pumpkin spice everything is back in your life. You don't know why salted sweets are a thing but hey, if that's what floating everyone else's top-knot, it must be great. Literally.
Ingredients I
1 1/4 cup flour
2 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin pie spice
1 cup carob chips
Ingredients II
2 tbsp finely chopped ginger
3/4 cup sugar in the raw
1/4 cup light brown sugar, packed
3/4 cup pumpkin purée
1/3 cup coconut oil, melted
1/4 cup almond milk
2 tbsp molasses
1 tbsp vanilla-nut extract
Preheat your oven to 400F
In a small bowl, whisk together Ingredients I. I include the carob chips in my dry mix because in doing so, it'll prevent the chips from sinking to the bottom while baking.
In a large bowl, thoroughly whisk together remaining ingredients. Stir in your dry mix until evenly incorporated. The batter will be a quite thick.
Spray your muffin tins (either two mini muffin tins, or one 12x muffin tin) and, with a spring-loaded ice cream scoop, fill your tins up to the top.
For mini muffins, bake for 10-12 minutes.
harvestl
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Hello! I'm looking to make these cheesecake popsicles (http://blog.hostthetoast.com/boozy-red-white-and-blueberry-cheesecake-popsicles/) for an upcoming Pioneer Days bbq, and I'm quite stuck. I like frozen cheesecake, so I suppose it might taste alright, but rumchata is dairy based and I have no idea what to replace it with. Or the condensed milk. Or anything from the white layer really. I hate rum, but like pretty much anything else.

Can I get some help please on how to improve these? I'm fine with completely changing up the white layer, or turning it into a proper cheesecake, I'm just very stuck as to what to do!

For the Simple Syrup:
½ cup sugar
½ cup water
For the Strawberry Layer:
1¼ cups strawberries, hulled and chopped
¼ cup simple syrup
2 tablespoons Rumchata (or Bailey's, or milk)
For the Blueberry Layer:
1¼ cups blueberries
¼ cup simple syrup
2 tablespoons Rumchata (or Bailey's, or milk)
For the Cheesecake Layer:
6 oz cream cheese, softened
¾ cup sweetened condensed milk
⅓ cup Rumchata (or Bailey's, or milk
4 graham crackers, crushed into crumbs

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dragonbat2006
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The health food store near me ran out of vegan vanilla yogurt and I'm hoping that with a little tweaking, I can use vegan sour cream instead. The recipe is for Cherry Clafoutis.

It's a pancake-type batter poured over cherries and then baked.

The batter ingredients are as follows:

1 c. vegan vanilla yogurt
3/4 c. plain or vanilla soymilk (I have vanilla soymilk)
1/2 c. sugar
2 tbsp maple syrup
1 tsp vanilla extract
pinch salt
1 c. all-purpose flour
2 tsp baking powder

1. The Sour Supreme is a bit thicker than the yogurt I generally get
2. I know I should probably add more vanilla, either soymilk, extract, or both

Any thoughts on how I can adjust the proportions so that the batter is of the right consistency?

ETA: Thanks all for your help! It's in the oven now. I went with ACV in vanilla soymilk and the batter seemed right, so we shall see...

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westcoastred
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Hey all! Made some delicious Thai(ish) cabbage rolls, and wanted to share. Pretty simple. Innards were mashed sweet potatoes (boiled in curried water) with coconut creamer and Earth Balance, peanut butter, tamari, toasted sesame oil, caramelized red onions, zest of an orange, chopped green onions, chopped cilantro, Tofutti cream cheese, and hot sauce (used some of the green stuff from the mediterranean deli I went to earlier).

Stuffed and rolled six cabbage leaves, poured sauce made with everything except the mashed sweet potatoes with an addition of the juice from the zested orange over it all, and baked for 45 minutes at 350. Turned out so delicious. I may, however, add some gf flour and cornstarch to the innards next time. It would make the texture a bit firmer, but other than that, it was quite lovely.


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valentinenoms
I made a lot of delicious food for Valentine's Day!

  • spring rolls: http://www.earthyfeast.com/recipe/winter-summer-rolls-orange-ginger-cashew-dip/ but without cabbage and with peanut butter/rice vinegar/soy sauce/sugar dipping sauce instead.  I, like, can’t even explain how tasty these were.  Next time I might use shredded lettuce instead of shredded brussels sprouts for a milder flavor but these were still pretty much a transcendent symphony of flavor.  Not overtly Valentine's Day- like but I think finger food is romantic and these spring rolls definitely taste like special occasion restaurant food.

  • shredded browned brussels sprouts and gluten free penne with vodka sauce. yum!

  • this soup http://www.wholefoodsmarket.com/recipe/vegetarian-tuscan-kale-and-white-bean-soup with heart shaped carrots.  this soup was deceptively delicious.

  • socca (thin crispy chickpea flour crepe) with spinach and italian herbs

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paradisefraud
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Saturday night, I did what any other arsehole would do. I wrote letters to my correspondences, blared my latest mixtape, and watched Bake With Anna Olsen. I tuned into a stellar cookie episode. Lemon Linzer cookies were a part of my childhood. Yeah, so were eggs, and mullets. Those days are now behind me, though I often mullet over. I spent a good while veganizing this recipe and am happy to report they turned out stellar. Plus, what better way to utilize my lovely new CuisinArt mixer?

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_melodic_
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Happy Valentines Day friends!! It's been a while since I've posted here (though I have continued to update my blog) but I couldn't resist coming back with a themed breakfast to celebrate the day of love. Whether you are spending today with a significant other, loved one, family, friend, or with yourself this breakfast will be sure to start your day off right!



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More Pictures and Recipes: http://basilbakery.blogspot.com/2014/02/gluten-free-red-velvet-waffles-with.html

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vegantravels
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Here's my version of this super simple and super delicious appetizer:

 photo IMAG3319_zps3ea10a6f.jpg

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I usually make these along with cabbage rolls, but when I decided to make them I had absolutely no cabbage at home, so just ended up making tomatoes, which are always my favourites anyway. The recipe is actually pretty simple, the whole preparation takes about 10min plus about 25 min cooking. And the result is of course delicious :)

 photo IMAG3188_zps995cce6a.jpg

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I made these today and they so easy and so delicious I felt the need to share!  It's awesome that they're vegan, gluten-free and not too unhealthy, yet still taste totally decadent and look beautiful!  perfect holiday gift.

You will need:

vegan semisweet chocolate chips
apricots
sea salt

1.  heat up an inch of water in a saucepan.  put a metal bowl on top of the saucepan and melt the chocolate chips in it.  (my preferred method of melting chocolate chips.  because they are melted by steam, there is no danger of the chocolate burning.  but you can also melt the chocolate chips in the microwave if you prefer.)
2.  cover a baking sheet with parchment paper or foil.  one by one, dip apricots in the melted chocolate, then sprinkle with a pinch of sea salt.  you may need to heat the chocolate up one more time halfway through.
3.  let them cool at room temperature until the chocolate has hardened.
enjoy!

I used 2 bags of apricots and 1 1/4 bags of chocolate chips and it yielded about 120 of these bad boys.

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_melodic_
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It's been so long but I am back just in time for the holidays and a yummy cookie recipe to go along with it. Hope you guys enjoy!



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More pictures and recipes: http://basilbakery.blogspot.com/2013/12/gluten-free-pumpkin-oatmeal-chocolate.html

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deathschoice
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If you had $50 to feed 3 people for almost two weeks, what would you buy and what would you make with what you bought?

I really need some grocery advice for cheap but still filling and healthy meals for the next week or two and I'm having a lot of trouble. I live in the east coast USA and here things seem to be moderately priced. I have access to a pretty decent grocery store (Stop and Shop). Any help is much appreciated, especially specific meals! Thanks so much in advance!

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paradisefraud
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Being vegan around the holidays has certainly gotten easier over the years, though I certainly missed my grandmother's fruitcake. All 20 pounds of that wee loaf was something to write home about. Because I don't drink, I had to come up with a spiced something to soak my fruit and nut mix in.. I went with pineapple juice and a big chunk of ginger. It softens the mix and adds a badass kick to everything.

This is a 4-part recipe, which may seem a little terrifying - but in actuality, it's easy peasy, lemon squeezy.

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With all the cold weather outside, I love to make this vegan chili to warm up:

 photo IMAG1298_zps30509529.jpg

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_melodic_
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Lately, I've been eating a gluten-free diet. I don't kid myself that I have a gluten allergy or intolerance but I will say I have liked the results of this new diet. I have more energy, less stomach aches, and overall feel better after a meal when avoiding gluten. That being said, I was fearful I'd have to say goodbye to my occasional pancake treat while eating gluten-free, however it turns out my fears were for naught. Today I have a recipe of a lovely set of carrot cake pancakes that are tasty and gluten free!



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More Pictures and Recipes: http://basilbakery.blogspot.com/2013/10/gluten-free-carrot-cake-pancakes.html

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paradisefraud
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paradisefraud
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Doughnuts? Donuts? Little round doughy bits that taste quite alright. I love the smell of pumpkin spice lattes, but a gnarly caffeine allergy deters me from a morning cuppa. That's okay. I found Krakus, from Poland! I picked it up at my local Bulk Barn. Nope, It's not exactly like coffee, because it's made from the extracts of roasted barley, chicory, rye and beet roots. It does have that nice roasted, full, flavour coffee seems to have. I've made this little ditties in mini muffin and mini doughnut pans, and they turned out nice! The glaze is a ganache made of melted dairy-free white chocolate and a few tablespoons of extremely strong Krakus. This would be rad with a dark chocolate as well, I'm sure!

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Recipe originally posted to The Hardcore Herbivore!

vegantravels
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Layered salad with potatoes, beets and mushrooms:

 photo IMAG3027_zpsd749c90d.jpg

Ingredients:

- 1 jar of Soy-free Vegannaise (or any other vegan mayonnaise)
- 5 large potatoes
- 5 average beets
- 1/4 yellow onion, chopped finely
- 4 packages of oyster mushrooms
- 2 large carrots
- whole black marinated olives (canned)
- some fresh parsley

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_melodic_
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Fall is upon us at last! My favorite season of the year and my favorite flavors of the year. As the cold creeps in so does everything pumpkin flavored, nutmeg, cinnamon, and all those warm spices that heat up any chilly autumn evening. This filling salad hits the spot for all my autumn cravings and it so easy to make!



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More pictures and recipes here: http://basilbakery.blogspot.com/

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rosefox
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I've been skipping risotto recipes because I assumed they all had dairy, but this one is vegan and easy and DELICIOUS. (And gluten-free too!)

(recipe from Laura Washburn's The Pressure Cooker Cookbook)

2 Tbsp olive oil
1 small onion or large shallot, finely diced
1 large carrot, 1 cm dice
5 oz/140 g shiitake mushrooms, chopped
1.5 cups/300 g arborio or other risotto-suitable rice
3.25 cups/750 g broth
1 cup/140 g fresh or frozen peas

In the pressure cooker over high heat, cook oil, onion/shallot, carrot, and mushrooms until the mushroom liquid has cooked off and the vegetables have caramelized, about 10 minutes. Add rice and stir a lot to coat the rice with the oil. Let cook 1 minute. Pour in broth and cover. Pressurize and cook at high pressure for 4 minutes. Quick-release pressure. Add peas and heat 3–5 minutes, stirring frequently, until most of the remaining broth has been absorbed. Let sit, covered, 5–10 minutes. Add salt, pepper, and fresh parsley to taste. Makes three hefty servings. (To make a double batch, double the ingredients but use the same cooking time.)

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paradisefraud
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A vegan alternative to Buffalo wings, I've made up these spicy coated cauliflower bits that are sure to make yer arse spit fire. Make these with chickpea flour for a gluten-free alternative.

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_melodic_
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It's been a while but I am back! And with more breakfast this time. Perhaps, though, a tad healthier than my plethora of pancake posts. Today, I have a tasty breakfast macro bowl recipe for everyone. Simple, tasty, and fulfilling... Enjoy!



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More recipes and pictures: http://basilbakery.blogspot.com/2013/09/breakfast-macro-bowl-scramble-fruit.html

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rebel
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Hello there! Does anyone have a pretty simple yet delicious chocolate cookie recipe? I'd like to make some with chocolate chips and walnuts but any basic chocolate (cocoa added) cookie recipe will do. I've googled but most of what I've found has no reviews or a ton of ingredients (most of which I don't have like coconut oil).

Off of the top of my head, the standard cookie ingredients I have are flour, brown and white sugar, cocoa, chocolate chips, nuts, applesauce, avocados, ener-g egg replacer, flax meal, almond milk, vegetable and canola oils and corn starch.

On another note, I was wondering if I could take my go-to regular chocolate chip recipe and add cocoa or if that would be disastrous!

Thanks so much in advance! :)

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paradisefraud
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_melodic_
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Hi everyone! I recently added an other pancake recipe to my blog and though I'd make a post here to do a collective pancake post of all my favorite sweet breakfast treats from the last year. Enjoy!





Cinnamon Pancakes with Caramelized Bananas and Candied Walnuts. Nutella Pancakes. And more!Collapse )

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rosefox
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Super-easy No-soak Nut Cream

Ingredients:
1 pound nut meal/flour (almond and cashew work well, others undoubtedly do too)
water

Put 3 cups of water in blender. Add nut meal. Stir, then blend briefly just to amalgamate. Add enough water to reach the 6 cup mark on the side of the blender. Blend for 5 minutes. Use immediately or freeze. (I freeze one cup at a time in pint-size Ziploc bags or pint jars.) Straining is optional, and a regular blender works just fine--no need for a Blendtec or Vitamix.

If you want to make smaller quantities, 2 cups meal to 1.5 cups water will get you about 2.5 cups of a nice heavy cream. Add more water if you want to thin it out.

I'm never organized enough to soak nuts for hours before blending them into cream; pre-ground nut meal solves this problem nicely. It can cost a bit more than raw nut pieces ($11/lb vs $9/lb at Nuts.com), but the convenience is frequently worth it.

Nuts.com has really good prices on certified GF nut flours. Shipping for five or ten pounds isn't much more than shipping for one pound, so order in bulk!

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rosefox
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We got our new upright freezer delivered today! It is huge (nearly as big as our fridge) and glorious. Our plan is to cook and freeze All The Things. What are your favorite gluten-free recipes for things that can be made in large quantities, frozen in single servings, and then nuked or otherwise heated for lunch or dinner? (Recipes calling for equipment like pressure cookers or food processors are fine; we either have it or can fake it.) What else do you think any sensible person should stock their freezer with?

I'm going to make so much ice cream! And freeze jars of smoothies! And soup and stew and stock! And dumplings! And possibly rejoin Costco, since we can justify the travel expense of a cab each way if we're getting enough stuff to fill the freezer! I will stock up on extra exclamation points and freeze them! Anyway yes, suggestions welcome.

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_melodic_
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This recipe is from last month but I hope you still enjoy it! As the weather gradually cools down (at least in the North East of the US) this tempeh curry is the perfect comfort food to warm you right back up.



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http://basilbakery.blogspot.com/

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briasoleil
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Due to friends, colleagues and a recent trip to the farmer's market, I have a fairly substantial zucchini that I'd like to turn into a casserole or bake of some kind. But I'm kind of directionless. (I blame my insomnia.)

And after a week of eating Mesir Wot, I'm kind of in the mood for something lighter but still satisfying.

In addition to this zucchini, I have plenty of garlic, onions, orange and purple carrots, beets, potatoes, roma tomatoes (maybe 4), broccoli and a healthy bunch of greens.

Protein-wise, I have dried cannellini and romano beans. Also, possibly dried chickpeas. I also have some dried green split peas and lentils. I may have a random can of beans (likely cannellini and/or chickpea).

I have a decent stock of spices, seeds and dried herbs. I also have some fresh basil. And fresh dill that I froze.

For grains, I have couscous, rice (basmati, jasmine and long grain), possibly some quinoa and barley. And polenta.

Other odds and ends: I have nutritional yeast, regular bread crumbs and panko bread crumbs. Maybe some tofu.

And I have lots and lots of olives.

Because of this relentless bout of insomnia, I can't seem to find inspiration in my ingredients. And I really want to make something wonderful, delicious, nutritious and light.

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paradisefraud
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qianian
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I skimmed the roasting reference section of Veganomicon today and cooked up one of the best-tasting experimental meals I'd made for a long while.
Chickpea stew polenta

Here it is, en route down my gullet.
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_melodic_
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Hi friends!

Rather than a recipe today, I bring you a review of one of my favorite NYC restaurants. There is a bit of copy paste from my food blog so please don't mind that :]



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More pictures at my blog: http://basilbakery.blogspot.com/

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Yields: 2 8x4 loaves, 4 mini loaves, or 2 dozen cupcake-sized

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_melodic_
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Hi everyone! Whenever summer comes around I become obsessed with light, white wine sauces and anything with a faux seafood element. Thus came my inspiration the other day for this tofu scampi dish served over some spinach spaghetti. Hope you all enjoy!



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More recipes and photos: http://basilbakery.blogspot.com/

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msartysta
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Anyone know where I can buy some mung bean starch? I found a recipe for a gluten free vegan bread that looks amazing.
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jumbyjumby
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I've been missing the cold beet soup my mom used to make with buttermilk, yogurt, and sour cream. I've tried replicating it with almond milk and apple cider vinegar but while the taste is okay, the rich creamy texture I love and grew up on just isn't there.

I did some looking on google and I know there's soy sour cream and soy yogurt out there but soy breaks me out so I avoid it as best I can. And I read about cashew cheese and cashew sour cream but I mean, the recipe uses like...3 cups of buttermilk, 2 cups of yogurt, and 2 cups of reduced fat sour cream; I can't imagine how many calories that would be if I tried to replace that much yogurt and sour cream with cashew equivalents....

Is there still a way to get that thick creamy texture back in? I'm still pretty new to veganism so apologies if the answer is actually really obvious, I'm still learning about replacement foods and the like. I was wondering if blended up cauliflower would work?
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So I've recently gotten into a clean eating kick, doing my best to cut out most of the processed food I normally consume from time to time. Of course I had to have a little fun before I started my new diet and thus came this recipe for some tasty and fulfilling breakfast pizza.



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More pictures here: http://basilbakery.blogspot.com/2013/06/breakfast-pizza.html

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msartysta
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Hello everyone,

We recently found out that my son has a wheat allergy. Anyone have any advice/experience about different flours for baking and cooking? I tried to make pancakes this morning and each of the 3 batches was a failure. I made a flour comprised of brown rice flour, potato starch, and tapioca flour. The third batch I added some xanthan gum which helped tremendously with thickening up the batter. The flavors were just off. I'm feeling a bit lost and overwhelmed so any links or recipes would be greatly appreciated.

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sunmyano
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Hello Vegan crowd,

It's probably been over a year since I posted on here, but finally I've got a recipe to post that's easy and really worth trying. I came up with it by accident (sort of ;) ). So here it is:

Toodle (Tomato-Noodle) Salad

Ingredients:
 3 1/2 - 4 cups uncooked pasta of your choice (I do like to use spaghetti in this one)
1/2 cup tomatoes, de-seeded and finely diced
2 tbsp balsamic vinegar
1 scant tbsp olive oil
1/2 tsp prepared mustard
1/2 tsp rosemary or thyme
1/2 tsp basil
salt and pepper to taste

Preparation:

  1. Cook pasta according to package directions.

  2. While pasta is cooking combine all other ingredients.

  3. Drain the pasta, making sure it is still rather warm. Add to the tomato vinaigrette. Mix well and let stand for a short moment to settle. Serve.

Enjoy. :) Ness

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_melodic_
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Hi everyone! I am back again with a salad recipe this time. This was so tasty and filling it serves easily as a main course entree. Feel free to modify to your tastes or restrictions!



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http://basilbakery.blogspot.com/

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_melodic_
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Hi all! Back this time with a recipe! Whoohoo! Just a quite simple recipe for basil tofu soup served over some lovely soba noodles. Hope you guys enjoy :D



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As always, more pictures and recipes at my blog:
http://basilbakery.blogspot.com/2013/05/simple-miso-tofu-veggie-soup-with-basil.html

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after_the_ashes
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Last month I catered my sister in law's wedding. It was quite the challenge since they needed options all the way from Vegan to Steak and just wanted appetizers. Flatbread pizzas were the way to go! It was so fun coming up with different kinds of fancy pizzas. Here is my first installment of my Flatbread Pizzas - a Vegan Roasted Squash and Asparagus Flatbread Pizza. Even if you are a meat-eater, this is sure to satisfy your pizza cravings, while leaving the boring typical toppings behind.

 photo squash_asparagus_pizza_zps4669f511.jpg

For more check out my blog at: The Realistic Housewife Thanks!

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_melodic_
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Hi everyone! Long time, no see! I have no recipe today but rather a few reviews from various vegan eateries in Santa Barbara and San Francisco. I figured rather than filling up this page with all of them I'd post one here and link you guys to my blog post with all the rest. Hope everyone has been doing well and I'll be posting recipes again very soon!!



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For more reviews and notes on vegan places to eat in San Francisco as well as Santa Barbara check out my blog:

http://basilbakery.blogspot.com/2013/03/vegan-dining-in-california-part-1-santa.html

http://basilbakery.blogspot.com/2013/05/vegan-dining-in-california-part-2-san.html

http://basilbakery.blogspot.com/

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paradisefraud
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Hey everyone, I'm new to this community and am happy to see such an active vegan community! Here is a photo and my recipe for Jhal Muri...
Jhal Muri

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mgnbos
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Hi all,

I am entered in to a cooking contest this weekend and the theme is "Fire", my grill is busted and it was to play a key part. Any ideas for me? The course is 'main'.
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