Sunchoke and Chestnut Soup
This elegant soup is very tasty and filling. Serving Size: 4 Ingredients: 1 lb. of sunchokes (Jerusalem artichoke), well scrubbed and cut into slices 1/2 red bell pepper, deseeded and sauteed 2 tablespoons olive oil 1/2 leek, sliced 1 small onion, chopped 1 clove garlic minced 1/2 apple, peeled and sliced 4 ounces roasted chestnuts, [...]
Zucchini Roll-ups with Nutty “Ricotta” Filling
This is a lovely tasty appetizer, or can also be finger food at a party. The nutty filling is delicious with the marinated zucchini slices. Yield: 8 roll-ups Ingredients: 1 zucchini sliced 2 tablespoons olive oil splash lemon juice pinch salt for the vegan ricotta filling: 1/4 cup soy yogurt 2 tablespoons cashew butter (white-raw) [...]
Tasty Vegan Holiday Recipes eBook
We happy to present a collection of 25 Vegalicious recipes bundled in 4 menus, especially selected for the holidays as free eBook and of course here on our Vegalicious site. Click here to download the free Tasty Vegan Holiday Recipes eBook in ePub format. To read ePub eBooks you will need a digital reader. There [...]
Nut Stuffed Zucchini Rounds
Stuffed zucchini has not been a favorite meal of ours, not until now. This recipe was very tasty and we look forward to having it again. Slicing the large zucchini into rounds is an attractive way to present the zucchini, and the balsamic vinegar added a lovely zing. Serving Size: 4 Ingredients: 1 large zucchini [...]
Broccoli Cashew Soup
Thick and creamy with the light hint of nutmeg. This soup tasted delicious on a chilly rainy day like today. Serving Size: 4 Ingredients: 2 tablespoons light vegetable oil 1 onion, chopped 1 broccoli, stem and florets, cut into pieces 1 clove garlic, minced 2 vegetable bouillon cubes pinch nutmeg 2-3 cups water 1 cup [...]
Raspberry Rhubarb Pie
In celebration of the 3rd birthday of Vegalicious we are having pie again. This was a great year for all of the fruit in our garden. We froze a lot of our raspberries, and rhubarb and are looking forward to enjoying many tasty recipes through the winter. Yield: 1 pie Ingredients: 1 double pie crust [...]
Vegan apple cheesecake with caramel sauce
This elegant desert is much healthier than it looks or tastes, thankfully so. The fall flavors of apple and cinnamon enhance this lovely cheesecake while the caramel sauce lends its warm sweet flavor. A very tasty dish, especially in the fall. Serving Size: 2 Ingredients: 2 pieces frozen vegan puff pastry, thawed For the cheesecake [...]
Review: Oriental Cole Slaw
This Oriental Cole Slaw really tastes great. We are happy to use our fresh red cabbage from the garden. It’s also amazing that it has uncooked noodles in it to add crush. They are really great. The flavors f the salad are really nice, and even better on the second day. Be careful to read [...]
Lentil & Spinach Quesadillas with Jalepeno Avacado Cream
This is a very tasty twist on traditional quesadillas or bean burritos. Lentils lend themselves to many various cultures. Yield: 8 quesadillas Ingredients: 1 cup lentils (brown or green Le Puy) 1 vegetable bouillon cube 2 bay leaves, crushed but whole 8 corn tortillas (flour tortillas are also fine) 1 tsp. cumin 1/2 tsp. spicy [...]
Vegan Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce
This is a pumpkin pie for the big girls and boys. The spicy cookie crust and the bourbon sauce make a nice alternative to the traditional pumpkin pie. Yield: 1 pie Ingredients: For the crust: 2 cups gingersnap cookie crumbs (alternatively Speculaas) 1/4 cup sugar 1/4 teaspoon ground ginger 6 tablespoons vegan margarine, melted For [...]
Ground Cherry & Chamomile Jam
What a lovely mixture of flavors this tasty jam has. We offer a vegan version, without honey, yet full of the sweet sour flavor of the ground cherry and the mild aromatic flavor of chamomile. I think this has become our favorite jam, even over raspberry. Ground Cherries are known by various names like Cape [...]
Vegan Eggplant Parmesan Soup
The yummy tastes of the Mediterranean all in one tasty soup. This was quick and easy to make as well. It was delicious on a chilly fall day. Serving Size: 4 Ingredients: 1 med eggplant, cut into small cubes 1 large onion, chopped 2 cloves garlic, minced 1 can crushed tomatoes 2 tablespoons olive oil [...]
