Review: Curried Cauliflower Salad with Currants and Pine Nuts
The recipe for Curried Cauliflower Salad with Currents and Pine Nuts was created by Cat Cora and can be found in the cookbook Great Chefs Cook Vegan by Linda Long. This book includes three or four-course vegan meals from 25 famous chefs. This salad is delicious, lightly crunchy, and slightly sweet, with mild curry. I [...]
Roasted Red Pepper Humus In Zucchini Rounds
This tasty humus is also useful as an appetizer for parties. We filled zucchini however you can also use cucumber. Ingredients: 1 can cooked chickpeas (about 2 cups) 2 red bell peppers, roasted skins removed and de-deeded 1/3 cup tahini 1 lemon, juiced 1/4 cup olive oil 2 cloves garlic, minced1/2 teaspoon salt 1/4 teaspoon [...]
Raspberry parfait with raspberry granita
Unfortunately the raspberry season is already over here in Europe, but you can also use frozen raspberries for this delicious treat to enjoy. Serving Size: 4 Ingredients: 2-3 pints raspberries 4 Tbs. sugar, divided 1 large (500 gram) container plain soy yogurt, drained 1 pkg. (300 ml/10.14 fl oz) whipping soy cream like Soyatoo! Soy [...]
Review: Zucchini, lemon and chili tagliatelle
Today on World Pasta Day we had ‘Zucchini, lemon and chili tagliatelle‘, a recipe from the site of Waitrose, which is a chain of supermarkets in the United Kingdom. For this meal I picked the last zucchini of the year and put the vine on the compost heap. On the one hand it made be [...]
5th annual World Go Vegan Week
The 5th annual World Go Vegan Week is taking place this year from October 24th through 31st. This week is a celebration of compassion and a time to take action for animals, the environment and everyone’s well-being. A plant-based diet not only improves your health, it significantly reduces your carbon footprint and preserves resources for [...]
Beluga Lentil Toast Points with Chive and Garlic Soy Yogurt
This was a delicious lunch that we enjoyed today. It would also make lovely appetizers or finger food at a party. Ingredients: for the lentils: 1/4 cup beluga lentils about 2 cups boiling salted water 1 teaspoon olive oil 1 teaspoon balsamic vinegar for the soy yogurt: 1&1/2 cups soy yogurt 1 clove garlic, mined [...]
Raw Apple & Pumpkin Salad Boats
This is a very tasty salad that we recently enjoyed. It’s almost like a Waldorf salad only with the pumpkin. Ingredients: for the dressing: 3 tablespoons walnut oil 1 lemon, juiced 1 tablespoon agave or maple syrup 1 tablespoon mild grainy mustard 1 tablespoon fresh ginger, grated salt and pepper to taste for the salad: [...]
Purple Potato Gnocchi with Chestnut Mushrooms
This year we have grown purple potatoes (vitelotte noir) for the first time in our organic allotment garden. Not only do these purple potatoes add color to the meal but they also taste great. This lovely meal offers the earthy flavors of fall. What a treat! Ingredients: for the gnocchi: 2 cups purple potatoes, cooked, [...]
Roasted Red Bell Pepper and Chickpea Soup
This nice soup is lightly sweet from the roasted peppers and nutty in flavor from the chickpeas. We enjoyed it as a fall lunch with sandwiches. Ingredients: 3-4 red bell peppers, roasted, skins removed (or from jar) 1 can chickpeas, drained and rinsed 1 tablespoon olive oil 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander [...]
Review: Apple and Carrot Casserole
We enjoyed this tasty side dish recipe found at “How Stuff Works”. It was very easy to veganize by using vegan margarine. As we found it to be quite sweet, it would also be nice as a vegetable dessert. An nifty idea would be to pour cointreau over it and serve it flambe.
Roasted Pepper and Couscous Salad
We came across this tasty salad recipe on a Turkish blog, translated it and enjoyed it last night as part of our dinner. We’re looking forward to having more today as a light lunch salad. It’s delicious. Ingredients: 1 cup large couscous (Turkish kuskus or Israeli couscous) 2 carrots, peeled and grated 3 roasted sweet [...]
Savory Uncheesy Polenta with Sauteed Apples and Vegan Cream Cheese
This is a very nice combination of sweet and savory and a lovely way to enjoy apples in the fall as snack or dessert. Serving Size: 4 Ingredients: for the polenta: 1 cup yellow cornmeal 1 teaspoon thyme 4 cups lightly salted water 4 ounces vegan soy cheese cut in small cubes for the apples: [...]
Curried Green Bean Salad
We enjoyed his salad tonight as a side dish. It was served a room temperature. It wold also be nice as an appetizer. Serving Size: 4 Ingredients: 1 pound, young green beans 1 medium onion, sliced 1 clove garlic, minced 1 tablespoon oil 1 tomato, de-seeded and sliced 2 teaspoons curry powder 1 teaspoon ginger [...]
Gnocchi with Sicilian Eggplant Sauce
This is our new favorite way to enjoy gnocchi. Eggplants are still in season so we have a couple more opportunities to enjoy this tasty meal. Ingredients: 1 package gnocchi (500 grams) 1 eggplant, cubed in small pieces 2 tablespoons oil 180 grams spicy ground tofu pieces (about 1 cup) 2 onions, chopped 2-3 cloves [...]
Mediterranean Kuskus Salad
This is a really delicious salad. We really enjoyed it and are looking forward to having the leftovers for lunch tomorrow, when it will be even more flavorful. Ingredients: 1 cup Turkish kuskus (or similar large couscous) 2 & 1/2 cups water 1 teaspoon vegetable bouillon powder 2 carrots, peeled and cut in small pieces [...]
