Everything tagged with VeganFull list of tags
This is a non-alcoholic version of mulled wine enjoyed in Norway during the winter holidays.
A smooth, sweet-tart sauce that can be enjoyed on top of toast, in oatmeal or with yogurt.
If you grow Sungold cherry tomatoes then you know how prolific this little plant can be. This soup is a great way to use up a ton of those tiny orange tomatoes and it tastes so good with some grilled cheese sandwiches.
A favorite drink of Norwegian kids (and kids at heart).
A fall inspired soup with a delightfully powerful garlic-ginger kick!
Fruit infused water is great way to take advantage of the bounty of summer fruit. The addition of basil to strawberry water may sound odd, but it is so very good.
Sweet juicy peaches gently simmered with cinnamon and clove might just be your new favorite summer treat.
Nothing says summer quite like juicy, red tomatoes, pineapple, mango and fresh herbs! Welcome summer with this awesome variation of pico de gallo.
There’s a secret ingredient in here that you know you should eat more of but you never do, and you won’t even notice it!
Sauces are easy to buy pre-made but I prefer to make my own to avoid icky fillers and preservatives. All you need is the right ingredients, a good blender and 5 minutes!
The signature dish of Thailand gets a tofu-free vegetarian makeover with lots of extra veggies.
A home-made sloppy joe recipe that comes with variations for vegetarians, vegans, and even those following a dairy-free, gluten-free, Paleo or Engine 2 diet!
A family favorite, this vegan soup combines tons of veggies in a thick, mouthwatering broth that is made by puréeing some of the cooked soup.
In this asian inspired soup a variety of veggies are sautéed in toasted sesame oil then doused in vegetable stock and miso soup.
There’s something sophisticated yet unpretentious about leeks and parsnips that I can’t really explain. All I know is this soup is quickly becoming a household favorite.
Instantly make fruit salads more attractive and boost your kitchen confidence at the same time!
This classic mixture of cabbage, carrot, onion, mayonnaise and vinegar makes a great accompaniment to roasted potatoes and anything covered in BBQ sauce. A summer must have!
It is nearing the end Brussels sprouts season so if you haven’t had a chance to try any sprout dishes yet, then here’s your chance. If you don’t like these little cabbages, then watch out, you’re about to fall in love.
This nutrient-rich smoothie is made with wheatgrass, spinach and antioxidant-rich berries. It’s a superfood-a-palooza! And don't let the color deter you; it tastes amazing!
Make wheatgrass juice without a juicer in two easy steps: blend and strain.
Not only does this guilt free dessert taste great, but it will make your house smell amazing!
It’s pomegranate season! What better way to enjoy those sweet little seeds than in a Christmas smoothie?
Pomegranates are a mysterious fall fruit to many people. This post will teach you how to easily cut open and harvest the edible seeds while not spraying bright red pomegranate juice all over your kitchen.
Not only do delicata squash taste great but they are the easiest winter squash to prepare.
The classic combination of beets, walnuts and goat cheese gets a modern twist in this vegan recipe.
Spice up your holiday dessert repertoire with warm figs and seasonal spices. These figs can be served with a cheese board as an appetizer or dessert.
I’m not sure how it happened but I started out making a roasted beet and pumpkin soup and ended up with a nearly-traditional borscht, complete with potatoes, carrots, and cabbage (well mini-cabbages).
Mix it up this week by serving this vegetable-loaded sauce atop spaghetti squash instead of pasta noodles.
Spaghetti Squash is one of the most unique gourds because the flesh is naturally stringy and spaghetti-like. Use it in soups, salads, or like its namesake: with spaghetti sauce.
This is the vegan version of my sage and pumpkin biscuits.
It’s finally fall! In my house that means it is the beginning of slow-cooker season! This vegetarian chili can be made in a slow-cooker or more quickly on the stove top.
Cinnamon, ginger, clove, nutmeg; all of the warming spices of winter in an end of summer smoothie. This smoothie helps ease the transition into fall when the weather just isn’t cold enough for that latte.
Pears, vanilla extract and cinnamon are the only ingredients in this sweet spread. Use it the same way you would jam. It makes a great toping for pancakes or toast, a fruity sauce atop ice cream and pork chops, or can be added to oatmeal or plain yogurt.
Summer is coming to an end but you can make it last a little bit longer with this tropical smoothie.
Smooth creamy chocolate, with just a hint of cinnamon!
This fall soup is as fun to look at as it is to eat!
A tasty vegetarian dish loaded with fresh veggies, soft gnocchi and home-made pesto.
Try this dairy-free pesto over gnocchi, veggies or both!
This dairy-free tzatziki makes a great, guilt free dip for veggies, salad dressing or bread spread.
A summer soup that is perfect for when it’s so hot out you can’t imagine eating anything.
Decadent vegan whipped cream that’s so good you won’t miss whipped cow cream.
This chocolate mousse-y pie has a surprise in it...and it’s not apples.
In this crazy breakfast carrots, kale and zucchini are rounded up and tossed into a slow-cooker over night with oats, coconut milk and heart-warming spices like cinnamon and nutmeg. It makes for a hearty, healthy, keep-you-full until lunch treat that you are going to want to eat all week. Maybe this will make you rethink veggies for breakfast!
We have been seeing a lot of organic ripe pears in our grocery store recently which makes me think it must be pear season!
Roasted eggplant makes a great addition to salads, sandwiches, pastas, crepes, and more. Click here to find out how easy it is to make.
These super tasty enchiladas are dairy-free, gluten-free and vegan! With all the crazy dietary restrictions out there now-a-days, these enchiladas are safe to feed to almost anyone. Best of all, they taste so great you won't care how healthy they are.
An easy-to-make alternative to store bought enchilada sauce with no icky fillers like oil and flour. This recipe has instructions for using canned tomato sauce, canned tomatoes and fresh tomatoes, so you can decide how you want to make it!
First you are probably asking yourself, “Cashew cream? That sounds delicious but what do I do with it?” The answer is “Anything!” Click here to find out how to make this decadent cream and how to use it.
This horseradish vinaigrette works great as a salad dressing, atop roasted veggies or even as a sauce for meat.
Lemon’s normally sour flavor gets a savory overhaul in this vegetarian Moroccan tagine. And don't worry, you don't have to have a tagine to make this.
This vegan garlic bread is easy to make and tastes great. It makes a great accompaniment to other vegan dishes like Anne’s E2 Lasagna or your favorite soup.
This awesome vegan recipe has all the flavors and comforts of a traditional lasagna but none of the animal fats or cholesterol.
Wintery ingredients like kale, clementines and cinnamon come together to make a nutrient-rich smoothie that’s easy on the taste buds.
A traditional Japanese soup that takes advantage of all of the beneficial antioxidants and free-radical fighting characteristics of tea by using it as soup broth.
Rich chocolate pudding with a hint of coconut. Enjoy this creamy treat hot or cold accompanied by fresh berries.
A simple variation on potato leek soup, this makes a great appetizer or main course. Enjoy it smooth or chunky, hot or cold...the choice is yours.
Have you every taken a look at a leek and wondered what in the world you were supposed to do with it? I have. I learned this quick and easy way to wash and chop leeks that is sure to get all the dirt and sand out of them so you don’t end up with it in your meal.
Surely you have heard of sweet and sour chicken, or pork, or maybe even fish. You can add any of those to this dish, but this veggie recipe is a fulfilling meal all on its own.
This one is for all of those college kids out there (and college kids at heart) who love ramen despite its unhealthy reputation. In this recipe I have done my best to make ramen healthy. Skeptical?...click here.
Save yourself the $10 per jar and learn to preserve lemons at home. All you need it lemons, salt, water and patience.
This light, creamy soup makes a great appetizer or mid-day meal.
Hazelnuts, sage and cranberry make this rich pumpkin soup a perfect winter appetizer.
In England, mincemeat pies are synonymous with Christmas and usually accompanied by cold weather, choir concerts and mulled wine. Luckily they have finally made their way across to the pond to America!
Did you know that nearly 40% of the world’s lentils are produced in Canada? They are a staple in French, Indian, Iranian and Ethiopian cuisine and are an important part of a healthy, well-rounded diet.
This cranberry chutney goes great with turkey or chicken, can be used as a sauce, sandwich spread, or dip and is ready in about 15 minutes.
My mom is a chips-and-salsa lover who wants her salsa full of flavor but not hot. This mild salsa is her favorite because it uses red bell peppers instead of spicy jalapeños, however if you like yours a little spicier see the note on jalapeño use.
Red curry is a popular Thai dish that is easy to make at home in about 30 minutes.
Try this paste-free and preservative-free red curry sauce! There’s no high-calorie oils or fishy business which makes it safe for all vegetarians, even vegans.
For me, fall means cranberry season! I don’t know about you but I can’t seem to get enough of these tart little gems. Check out this piquant sauce which uses whole fresh cranberries.
Sweet roasted butternut squash, sage and rosemary come together to make this fall themed quinoa salad.
Warm, sweet roasted butternut squash is the perfect addition to any fall recipe. The high temperature in the oven causes the sugars in the squash to caramelize giving it a decadently rich flavor.
Roasted peppers are a wonderful addition to pastas, salads, sauces, burgers...the ways to use them are endless. Here are some very simple instructions on how you can roast your own peppers.
Soup season has arrived and here is another basic soup recipe that can be adapted, doctored up or enjoyed as is.
Carrots are an awesome source of vitamin A and a good source of potassium, dietary fiber, vitamin K and manganese. This is a basic carrot soup recipe than can be personalized in a number of ways to make it your own, and best of all, it is ready in under 20 minutes.
We recently had some friends visiting from Norway and they introduced us to a way that Norwegians commonly eat oatmeal. It is quite different from the sweet, warm dish that Americans traditionally think of as oatmeal.
Summer figs are so delicious, but sadly their season is quite short. Make your summer figs last longer by preserving them in this sweet (but unsweetened) jam.
This recipe combines whole grains with parboiled green vegetables for a truly healthy dish that can be used as a side or main course.
For me, baked potatoes are major comfort food. They always hit the spot and fill me up. This veggie-topped baked potato incorporates a variety of fresh, nutrient-rich produce which makes a great dinner any night of the week.
Lemon juice, roasted red peppers, almonds, nutritional yeast, and dried minced onion come together to make a mouthwatering sauce you’d swear has cheese in it.
Tea is a great morning pick-me-up. It gives you a calm, focussed energy as opposed to the jitteriness and crash that often accompany coffee. This smoothie combines chai tea with spinach, banana and rice milk to make a low calorie drink that is high on nutrients and low on the twitch scale.
Normally scalloped potatoes are slathered with butter and cheese while drowning in a sea of cream until there’s not much potato left to speak of. While undeniably delicious this is not a particularly healthy dish. My scalloped potato recipe is simply potatoes, garlic and vegetable stock. If that wasn’t healthy enough, I even slipped in a little broccoli.
Wheatgrass juice is loaded with vitamins and minerals, including vitamins A, B1, B2, B3, B5, B6, B12, E, Folic Acid, Iron, Magnesium, Potassium, Phosphorous, Zinc, Calcium and Selenium. Need I say more?
A little sweet and a little spicy, this jam tastes great on top of toasted rye bread or corn bread. Just like my strawberry jam, it is very low in sugar, and the coconut sugar means it is low on the glycemic index.
The perfect time for making berry jams is now while they are at their peak in flavor. Make sure to buy fresh, organic strawberries that are ripe, sweet and juicy. Using in-season strawberries means you can use less sugar!
Tortilla soup is a dish that combines many of the traditional flavors of Mexican food, but is served in the comforting form of a soup. My Tortilla Soup recipe is packed with healthy veggies, is vegan and has no oil; all of which help to keep the calories low.
These eggplant crisps are great dipped in hummus or salsa! They take about 3 hours to make but only about 10 minutes of that is active time.
Just because you are having pancakes is no excuse to top them with unhealthy butter, whipped cream or loads of maple syrup. These are really great topped with fresh blueberries, a little apple butter or apple sauce.
If you like bittersweet chocolate, these cookies are for you. Slightly sweet with just a touch of salt. Did I mention they are so rich that they will make your whole house smell like chocolate? Yum!
Start your day off right with a wholesome breakfast of whole grains, fruit and nuts. This oatmeal has more than half of your RDA of fiber and 10grams of protein to keep you full for hours so you can focus on your day and not your stomach grumbles. Best of all, this breakfast costs you less than 400 calories.
This slightly spicy sauce tastes great drizzled over veggies like steamed broccoli and roasted potatoes, or try it with sautéed chicken or tofu.
Hulled barley packs a whopping 32 grams of dietary fiber and 23 grams of protein in a 1 cup serving! Try using it in place of brown rice sometime or add it to soups instead of noodles.
The “cheesy-ness” in this soup is created by a little known ingredient called nutritional yeast. It is a nutty, cheesy, vitamin-packed powder that is a complete protein and completely dairy free. You may have had it sprinkled on top of movie theater popcorn at some point without even knowing it. Try this “cheesy” soup as-is or as a base for a nutrient dense vegetable soup!
Home-made almond milk tastes shockingly different from store-bought; it is super almond-y. Plus home-made does not have all the sugars and stabilizers that store-bought has. It only takes a few seconds in the blender and voila, almond milk that is rich in vitamin E, manganese and omega-6.
Topping the list of antioxidant rich foods is blueberries. They are full of flavonoids which help fight disease by ridding the body of free radicals. Additionally, this smoothie is full of manganese and potassium which are two minerals that are difficult to get enough of in food form. Did you know that you should have 5000mg of potassium per day? A medium sized banana (the most potassium rich food) has only 400mg! Now I am not suggesting that you eat 12 bananas a day, but I do suggest you check out this smoothie and eat more fruits and veggies!
I have clearly gone a little hummus crazy this week. This is the last one I promise. This hummus has a nice little kick to it, and is full of protein, folate, iron, magnesium and manganese.
Like hummus? Try this gingery twist on regular hummus, made with both garbanzo beans and black beans. It tastes great with veggies, pita bread and even tortilla chips.
This is a traditional hummus in every way except it is oil-free which in this case means less calories! Serve with fresh veggies for a healthy snack, or a last minute appetizer that can be ready in 5 minutes.
This cold soup is a summer must. I fell in love with gazpacho while traveling around the south of Spain one very hot summer a few years ago. When all the other food available to us was heavy, oily or fried, this fresh vegetable soup really saved the day.
Slightly sweet and super crispy, toasted coconut makes good food great! Try it atop oatmeal, fresh fruit, salad, cupcakes or even chicken.
Try this garlicky spread as an alternative to mayonnaise on sandwiches or mixed into summer salads like three bean salad.
An onslaught of salads recipes is a good sign that spring is here. So get ready, here is a vegan twist on the classic Three Bean Salad...and this one is ready in about 10 minutes.
I don’t know about you, but regular mayonnaise freaks me out. Eating raw egg yolks? Gross!! Check out this vegan mayo that you can whip up in under 5 minutes with stuff you probably already have in your kitchen.
Check out this awesome vegetarian French onion soup! This is as healthy as French onion soup gets.
Beets are low in calories (only 40 calories per 1/2 cup serving) have a decent amount of fiber and contain considerable amounts of iron, folate, manganese and potassium.
A versatile ingredient; caramelized onions are used to make French onion soup, can be added to a delectable pan sauce for meats, or even as a topping for hot dogs and hamburgers.
Pearled barley is very similar to brown rice, however it has slightly more fiber and iron, while having less calories, less fat and less sugar. Try using it in place of brown rice sometime.
Recipes like this green curry are a great way to spice up your weekly dinners while using leftover meat and vegetables. You can make the paste ahead of time and refrigerate for up to a week, or buy a pre-made paste and whip this up in under half an hour.
This paste is the basis for making a moderately spicy green curry. It is super easy to whip up in a blender and tastes much better than store bought. It will last 2 weeks if refrigerated. See my Thai Green Curry recipe for how to use this paste.
Earl Grey tea, whole wheat couscous, juicy naval oranges, crunchy cucumber, fresh peppermint and toasted almonds combine to make a healthy dish that can be a main course on its own, or side for a tasty Moroccan Tagine!
This is a vegan version of my Traditional Shepherds Pie and in my opinion is even tastier than the original. Green lentils add a subtle peppery flavor to this dish which compliments the earthy shiitake mushrooms that I love.
It may seem silly to have a post on something as simple as how to make mashed potatoes, but there are a lot of people out there who do not know cooking basics such as these. I myself had no idea how to make mashed potatoes until I was 20 years old.
Lentils are an excellent source of dietary fiber and protein while staying very low in fat with no saturated fats.They make a great ground meat replacement in dishes like shepherds pie, meatloaf and tacos or you can add them to meat dishes for a boost in dietary fiber.
Crispy on the outside, warm and soft on the inside. Enjoy these as a breakfast potato or dinner side dish.
This is a guilt free way to enjoy tasty fall apples for the rest of the year. There's no added sugar, just a few spices and a lot of apples. The only special equipment you'll need is a slow cooker and a blender.
Winter is here and so are warm hearty dishes. Unfortunately hearty usually means heavy and fattening but not in this case. This delightful butternut squash soup is fat free, low calorie and low sodium.