Oyster Mushroom Tacos with Avocado Almond Crema

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more Serves 2-3                                     Time: 20 minutes Light and spicy, chewy oyster mushrooms are rubbed in a sweet, smoky rub for a fast taco filling. Spoon on a crunchy, creamy avocado topping …

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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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Tempeh Avocado Reuben Sandwich

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more. Makes 4 sandwiches                                                        Time: 30 minutes This is the new vegan sandwich classic, simplified and speedy, made naturally buttery with a healthy slab of ripe avocado. Using …

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Fried Spanish Quinoa

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more   Serves 4 or more                                                             Time: 30 minutes Inspired by fried rice, but with Latin-styled ingredients, …

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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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Japanese Curry Udon Noodles

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.   Here’s a recipe that is traditionally made using an oil-based roux. I’ve veganized it and made it oil-free! If you’re  gluten-free, just substitute fat rice noodles for the udon. Serves 4                                             cooking time 20 minutes Curry Sauce: …

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Tempeh Sloppy Joes

by Toni Fiore, the author of the Totally Vegetarian cookbook Serves 4-6   Cooking time 40 minutes Ingredients 2 to 4 tablespoons refined coconut oil 1 large yellow onion, diced 1 green pepper, diced 1 yellow pepper, diced 2 packages tempeh any style, crumbled 1 tablespoon garlic powder 2 tablespoons chili powder 1 teaspoon cumin (ground) …

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Seared Tempeh with Fig Rosemary Sauce

By Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure. This tempeh is juicy on the inside, crisp on the outside, and the sauce is a beautiful balance of fall flavors. Serves 6                      Cooking time one hour The Tempeh: 1 lb. Tempeh, cut into pieces about 2” by 3” …

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Bittersweet Chocolate Truffles

Recipe Reprinted with permission from: Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, by Fran Costigan, ©2013, Running Press, a member of the Perseus Books Group Makes About 30 (1-inch / 2.5-cm) Truffles Classic chocolate truffles are sinfully indulgent, melt-in-your-mouth, bite-sized confections made from ganache (an emulsion of chocolate and heavy cream). Truffles sometimes include …

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Cashew Mascarpone with Smoked Sundried Tomato Pesto

by Toni Fiore, the author of the Totally Vegetarian cookbook This is a luscious cheese that is so easy to make it. And you can reap the rewards 24 hours later. Serves 4   2 hour soak time   15 prep time    Refrigerate 24 hours   For the Cheese:    1/2 cup raw cashews, soaked …

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