Roasted Winter Veggies with 2 Special Sauces
The combination of these winter vegetables particularly with the two sauces was really delicious. We enjoyed roasted carrots, red skinned potatoes, cauliflower, parsnips and pumpkin. With the very special sauces of vegan creamed spinach and English piccalilli (that’s pickled vegetables with mustard and turmeric). What a interesting and tasty combination they each made! Serving Size: [...]
Vegan Cranberry Orange Biscuits
We haven’t quite had our fill of cranberries yet, and the stores still have some packages of fresh cranberries. These flavorful biscuits or scones were really delicious, using only fresh orange juice to moisten the dough. Ingredients: 1 & 1/2 cups flour 1 &1/2 teaspoons baking powder 2 tablespoons sugar 1/2 teaspoon salt pinch cinnamon [...]
Review: Acorn Squash Quesadilla
We used the recipe created by Deb of Smitten Kitchen, for these tasty quesadillas. We substituted soy cheese for the Mexican cheddar that she used, and we used soy yogurt instead of the sour cream and vegan margarine instead of butter. Actually, we used one of our last red kuri pumpkins instead of the acorn [...]
Asparagus & Pear Salad with Watercress and Rucola
This pretty salad has a very nice blend of flavors. The pears and asparagus are really nice together. Serving Size: 4 Ingredients: for the salad: 12 spears asparagus (3 per person) 2 pears small bunch watercress handful rucola (also known as rocket or arugula) per person 1-2 ounces soy cheese rosy peppercorns as garnish (optional) [...]
Ideas for Vegan Pizza Day
Next weekend on January 29, 2011, Vegan Pizza Day is being celebrated. The goal is to celebrate and spread the word about Vegan Pizza by eating lots of it and encouraging others to as well. Let’s show the rest of the world what we’ve known for a long time…that Vegan Pizza is amazing and can [...]
Parsnip Bruschetta with Soy Cheese, Truffle Oil and Rucola
This makes a nice lunch or can be used as finger food at a party. The garlic and truffle oil are nice complements to the sweet parsnips. Servings: ca. 12 Ingredients: 1 clove garlic 3 large parsnips splash of truffle oil (or olive oil) 2 tablespoons vegan margarine soy cheese to grate as garish handful [...]
Vegan Tapioca Pudding
Traditional homey goodness. Tapioca pudding is an age old favorite of many people. It is easy to enjoy as a vegan treat also. We used home made soy milk. Serving Size: 4 Ingredients: 1/2 cup tapioca pearls 2 cups water for soaking 3 cups soy milk (vanilla flavored if possible) 2/3 cup sugar 1/4 teaspoon [...]
Curried Sweet Potato Soup with Apricots
This is a lovely, mild and creamy soup. We enjoyed this soup as the first course to a lovely Sunday evening supper on a cold winter’s night. Servings: 2-3 Ingredients: 1 tablespoon vegan margarine 1 small sweet red bell pepper 1 large sweet potato 2 teaspoons mild curry powder 1 cup dried apricots 2 cups [...]
Winter Pizza – Pumpkin with Vegan Cheddar Dollops
This was a really tasty pizza. We enjoyed this immensely. We made a whole wheat pizza crust, topped it with a simple tomato sauce, the steamed pumpkin pieces, plopped dollops of vegan homemade cheddar sauce here and there and added some grated soy cheese on top. Baked the pizza for about 18-20 minutes. Then we [...]
French Fries with Vegan Cheddar Spinach Dip
Potatoes always go well with spinach and this yummy snack or lunch really proves it. What a tasty dip this made for the French Fries. Serving Size: 2 Ingredients: 1 package frozen french fries 10 ounces /280 grams frozen spinach 1 cup vegan cheddar sauce for the cheddar sauce: 4 tablespoons vegan margarine 1/4 cup [...]
Lemon pudding cake
This cake is a big thumbs up. Bravo and thanks once again to Vegan Dad for this recipe. During the winter when fresh fruit become a problem, it’s always nice to turn to citrus. Lemon pudding cake had been a favorite when I was growing up. Using many eggs, it becomes a light chiffon with [...]
Beet and Pomegranate Salad
This pretty salad was a lovely addition to our dinner tonight. We really enjoyed the flavors as well as the colors. Shoestring shaped beets have been a longtime favorite of ours and we were happy to be able to make them ourselves with a spiralizer. Serving Size: 4 Ingredients: 3-4 medium beets 1/2 cup fresh [...]
Denver Tofu Wrap
This vegan version of a Denver Sandwich really hit the spot today for lunch. We used corn tortilla as wraps to make a lighter version. Serving Size: 4 Ingredients: 1 block (about 6 ounces) of tofu, crumbled 2 teaspoons sweet grainy mustard 3 tablespoons nutritional yeast (more if you like) 1/4 cup soy yogurt small [...]
Review: Carrot, orange and ginger gazpacho
We’re starting the new year off with a new habit. We will be enjoying a 3 course dinner every evening by adding a small appetizer or amuse-bouche. Sometimes it will be a small warm soup, other times a chilled soup, a raw soup or some crudities. Just a little something to start the meal off, [...]
