Review: Bulgur and Chickpea Salad With Mint and Parsley
We at Vegalicious, have been happy to find such an interesting and positive campaign done by the N.Y.Times. This recipe was found at the “Recipes for Health” campaign, under “Health and Fitness”. Although not intentional, often these are vegan recipes. This was a very tasty salad, and offers a complete protein. We followed the simple [...]
Vegan Hawaiian Rhubarb Pie with Ginger Streusel Topping
Sweet and sour is one of our favorite combinations, which make s this pie a favorite. With rhubarb season just beginning, Vegalicious offers a new way to enjoy this special vegetable used as a fruit. Serving Size: 6 Ingredients: for the pie crust 3/4 cup flour 1/2 tsp. baking powder 1 Tbs. sugar 1/4 tsp. [...]
Review: Mushroom and Walnut Soup
I came across a website which I had not known before. Peter of “When I’m bored I make soup” is a really fine chef. Although the blog is not vegetarian, he does have some very delicious recipes that just happen to turn out to be vegan. Today we enjoyed one of these his Mushroom and [...]
Bike Ride For Animals
Josh from Herbivore Clothing is riding his bike to Farm Sanctuary 600 miles to help millions of animals. The first week of May, 2009, he will leave Portland, Oregon for Tillamook, then ride South to Orland, California. His final destination is Farm Sanctuary, one of his favorite animal advocacy organizations. Farm Sanctuary is a national, [...]
Spinach and Vegan Ricotta Spaghetti
This is a very tasty and satisfying meal. We’re looking forward to having it more often, especially when our own organic spinach is ripe. Serving Size: 4 Ingredients: 14 oz. wholewheat spaghetti 400 gram bag fresh spinach, washed 3 Tbs. olive oil 3-4 cloves garlic, finely sliced raisins 2 splashes lemon juice 2 oz. pine [...]
Brussels Sprouts with Walnut Caramel Sauce
This was a surprisingly tasty appetizer that we enjoyed recently at a restaurant. It was so nice, we wanted to share it with all of you. It is not overly sweet, just lightly so and very walnutty in flavor. A wonderful enhancement for nice fresh Brussels sprouts. Serving Size: 2 Ingredients: 12-14 per person Brussels [...]
Meatout Kicks Off Spring in 50 States & 27 Countries
This week, a thousand communities in all 50 states and 27 other countries are welcoming spring with colorful educational events (details at www.meatout.org/events). Activities range from information tables, exhibits, and lectures to cooking demonstrations, receptions, and elaborate festivals. Visitors pledge to “kick the meat habit on March 20th (first day of spring), and to explore [...]
Plum Rhubarb Raisin Crisp
The sweetness of plums combined with the tartness of rhubarb makes for a lovely dessert. This recipes for crisp, was served in puff pastry cups and topped with just a bit of soy whipping cream. They were delicious. Serving Size: 2 Ingredients: 2 puff pastry sheets, thawed 2 cups rhubarb, cut in bite sized pieces [...]
Rhubarb Salsa
The combination of sweet, sour and hot is so enticing. We enjoyed this salsa, or chutney with our veggie burgers and it really tasted great. We also thought it would be tasty as a spread on biscuits and of course with tempeh or seitan as well. Yield: 1 cup Ingredients: 2 cups rhubarb, cut in [...]
Crunchy Celery Root Salad with Mango Ginger Dressing
Cutting the celery root into small matchstick sized pieces is the secret to this tasty salad. We’ve been eating more raw vegetables lately and this salad was one that we really enjoyed. Serving Size: 4 Ingredients: 1 med. large celery root 2 Tbs. lemon juice 2 packages. salad mix herbs 125 ml. tomato juice 2 [...]
Review: ACU vegan restaurant in Utrecht
Last night we went out to dinner. We had a meeting to attend about off-shore wind turbines. It was in Utrecht (The Netherlands), which is an hour’s train ride away. We were each coming from different places, so took different trains and met at the station. We chose the ACU because it had good reviews [...]
Tri-colored Pasta with Eggplant and Black Olives
This makes a very tasty light supper. It is also good served as a salad as well. Serving Size: 2 Ingredients: 500 grams tri-colored pasta such as fusilli 1 eggplant, cut in thin slices 5 Tbs. good olive oil 2 cloves garlic, minced 1 lemon, juice and zested 100 grams good black olives without the [...]
Lemon Raspberry Cake
So pretty in pink, this lemon, raspberry cake is very easy to make. Last year we had a very good year for raspberries, we froze many which gave us the chance to enjoy this lovely cake now. Ingredients: for the cake: 1 cup plain soy yogurt 1 cup sugar 1/2 cup vegetable oil 1 tsp. [...]
Lentils & Rhubarb United Soup
Soon we will be able to harvest fresh rhubarb from our garden. For this delicious soup I used what we still had in the freezer from last year. The slight sourness of rhubarb adds a wonderful dimension to the lentils. Serving Size: 4 Ingredients: 3/4 cup red lentils 2 tablespoons vegetable oil 2 large carrots, [...]
Review: Bryanna’s Cheddary Spread
This was really delicious. Traditionally Welsh Rarebit is a cheddar sauce poured over toast. We came across this fantastic recipe from the very talented vegan cook Bryanna Clark Grogan Bryanna’s Cheddary Spread. Only a couple things were changed to make our vegan version of Welsh rarebit. We used 2 heaping teaspoons of grainy mustard, 1 [...]
Raw Vegan Surf ‘n’ Turf
We really enjoyed this raw dinner, using seaweed from the surf and zucchini from the turf. It tasted delicious, had great texture and was very filling. Serving Size: 4 Ingredients: for the surf ‘n’ turf: 2 zucchini, peeled, grated and finely chopped 1 small-med. onion, chopped finely 3 stalks celery, grated and chopped finely 1 [...]
