Japanese-style Eggplant Stuffed with Dengaku Tofu

Japanese-style Eggplant Stuffed with Dengaku Tofu By Miyoko Schinner author of The Homemade Vegan Pantry Serves 3 to 6, either as an entrée or appetizer.   To make sure this doesn’t get lost in translation, dengaku is a sweet miso sauce that often accompanies grilled eggplant or tofu. I’ve combined them all here in my […]

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Confetti Quinoa Salad

Confetti Quinoa Salad by Toni Fiore Serves 6-8   Salad ingredients 3 cups red quinoa (will make 6 cups cooked quinoa) 1 red pepper, diced 1 yellow pepper, diced 1 carrot diced 1 small red onion, diced ½ cup currants 1 cup toasted nuts (pepita’s, sunflower, walnuts , almonds or pine) 1 15 ½ ounce […]

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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 blanching 1-2 trays of ice 2 washed pint-sized canning jars with a lid and band for each jar or similar sized glass containers […]

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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 teaspoon baking powder 10 ounces spinach or other tender greens, divided, roughly chopped ¼ cup roughly chopped onion […]

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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 vinegar and lemon juice. If you prefer a smoother soup pure all the vegetables to desired constancy. […]

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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 from coconut? It’s all the rage darling! So easy to make too, you’ll go bonkers for these sweetly smoky big fat […]

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Spicy Miso Ramen

By Miyoko Schinner author of The Homemade Vegan Pantry Serves 4   Ingredients ½ cup hoisin sauce ¼ cup sake 1-2 Tablespoons maple syrup 1T tablespoon toasted sesame oil 1 teaspoon Siracha or host sauce A dash of five spice seasoning 4 Portobello Mushroom caps 6 cups vegetable stock 6 large cloves of minced garlic […]

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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 Tatin is a savory play on the extremely popular French dessert traditionally made with apples. Bursting with juicy mushrooms, mellow leeks and crunchy walnuts on a […]

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Spinach “cheesy” filo triangles

by Terry Hope Romero    Check out Terrys cookbooks Vegan Eats World , Viva Vegan! plus Veganomicon and more Make any party worthy of the gods with these crisp little triangles stuffed with classic Greek-style spinach goodness and a simple, zesty cashew cheese. Frozen, thawed organic chopped spinach is a great shortcut for even easier apps! […]

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Creamy Dill Beet RAWvioli

by guest Chef Elizabeth Fraser  Creator of Girl Gone Raw Serves 4 (approx. 32-36 raviolis) Cook / prep time: 20 minutes RAWvioli filling: 1 cup of cashews, soaked 1-2 hours 1 Tablespoon nutritional yeast – optional 1 Tablespoon lemon juice 2 Tablespoons dried dill or 1/4 cup fresh dill 3/4 teaspoon sea salt 1/2 to […]

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