delicious vegan & vegetarian recipes for compassionate people
Serving Size: 4
Ingredients:
For the fruit
2 c. rhubarb, diced
3 large apples, peeled, cored and cut in bite sized pieces
1/2 c. sugar
1 tablespoon crystallized ginger, minced
1 tablespoon flour
For the crisp
1/2 c. flour
1/2 c. brown sugar
4 tbs. vegan margarine, cold, cut into chunks
1 teaspoon ground ginger
1/2 c. oatmeal
For the pastry cups (these are optional the crisp is [...]
Serving Size: 4
Ingredients:
2 lbs. zucchini or summer squash
150 grams tempeh
1 onion, chopped
1 oz. chili peppers, de-seeded and chopped
2 jalapeno peppers, chopped
8 oz. soy cheese, shredded
1 cup soy cream
1 1/2 cups tortilla chips, crushed
paprika
soy cheese (optional but nice)
Directions:
Slice squash 1/4-inch thick.
Saute the tempeh until golden brown.
Set aside in a mixing bowl and [...]
Serving Size: 4
Ingredients:
1 c. red lentils (dry)
1 large sweet potato, peeled and cut in bite sized pieces
2 & 1/2 c. water
1 vegetable bullion cube
1 tbs. oil
1 c. rhubarb, cubed
1 & 1/2 tbs. sugar
1 tablespoon curry
2 teaspoons ginger
1 teaspoon hot chili powder
1/2 c. coconut, shredded, unsweetened
Directions:
Put the water, bullion cube, lentils and sliced sweet [...]
Serving Size: 8
Ingredients:
For the canoes
2-3 Belgian endives (also known as chicory)
For the Tabouli
4-5 large rosettes of cauliflower
1 red bell pepper
1 c. green peas, fresh or frozen
1/2 c. fresh parsley, finely chopped
2 tomatoes, chopped
1/4 c. fresh mint leaves, finely chopped
3/4 c. bulgur or couscous
For the dressing
1/4 c. olive oil
1/8 c. lemon juice
2 teaspoons vegetable [...]
This is a favorite winter soup of ours. It’s quick and easy to make and brings a lovely warmth on a cold and wet day.
Serving Size: 4
Ingredients:
1 liter tomato vegetable juice (like V8)
400 ml. coconut milk (unsweetened)
3 tbs. parsley
1 tbs. garam masala
1 tbs. ginger, ground
1/2 teaspoon cayenne pepper
1 clove garlic, minced
pinch salt
1-2 teaspoon sugar
1/2-1 [...]