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Vegan Zucchini Lasagne Salad

Zucchini lasagna salad with a home made vegan cream cheese

This was a delicious meal. It would be lovely at a brunch or buffet. Serving Size: 4 Ingredients: 16 lasagne sheets 2-3 large zucchini, thinly sliced 1 lb. tofu 2 tablespoons tahini 2 tablespoons lemon juice 2 tablespoons apple cider vinegar 2 tablespoons agave 2 large onions, finely minced or grated 2 handfuls mixed fresh [...]


Strawberry and Vegan Cream Cheese Toast

Strawberry and Vegan Cream Cheese Toast

We enjoyed these open-faced sandwiches for lunch. They would also be nice for breakfast or as a snack in the afternoon. Yield: 8 slices of toast Ingredients: for the toasts: 8 slices bread 10 ripe strawberries, sliced 1 cup vegan cream cheese cracked black pepper as garnish for the vegan cream cheese: 1 block firm [...]


Review: BBQ Chinese Fireball Faux-Dragon Ribs

Yuba Barbecue Ribs

Ainslie of the everyone is vegan blog has created an interesting recipe using yuba sticks. This was our first experience eating yuba sticks, a product made from soybeans. We made our own version of Chinese 3 spices barbecue sauce including rhubarb, therefor giving it a sweet and spicy flavor. We enjoyed the meal on white [...]


Springtime Zucchini Tart with Edible Flower Garnish

Springtime Zucchini Tart with Edible Flower Garnish

We enjoyed this lovely tart today for lunch. It would make a lovely brunch or special occasion meal. It would be then important to double or triple the recipe. Serving Size: 1 Ingredients: 4 sheets frozen vegan puff pastry, thawed 1 small zucchini, very thinly shaved 1/2 cup vegan cheese sauce 4-5 ounces spicy tofu [...]


Review: Yoghurt & Fava Bean Soup

Yogurt & Fava Bean Soup

Chef Yotam Ottolenghi is a very creative chef living in London. His creations, are not vegetarian, but some can be adapted to be vegan. This soup was contributed as a seasonal recipe to the Royal Horticultural Society’s flower show at Hampton Court Palace. Since fava beans are one of our favorite beans, I adapted the recipe. [...]


Pear Rhubarb Smoothie

Pear Rhubarb Smoothie

Rhubarb is one of our favorite springtime vegetables. We are happy to have 4 very large rhubarb plants and can harvest enough to freeze for use during the year. But today we had a tasty treat enjoying pear and rhubarb smoothies. Serving Size: 2 Ingredients: for the smoothie: 2 pears, peeled, cored and cut into [...]


Sprouted spelt pate

Sprouted spelt pate

Based on sprouted spelt and tofu this makes a really good vegan pate as bread spread or a nice snack with homemade crackers. It will take 1-3 days to sprout the spelt, so start that first. Yield: 2 cups Ingredients: 1 cup sprouted spelt (from 1/2 dry) 1/2 cup tofu, crumbled 1 onion, chopped and [...]


Vegan Pasta Alfredo with Roasted Cauliflower and Mushrooms

Vegan Pasta Alfredo with Roasted Cauliflower and Mushrooms

This is a delicious and filling main meal. It is simple to make and does to require a lot of time in the kitchen to prepare. Serving Size: 4 Ingredients: 1 medium head cauliflower, cut into florets 1/2 lb. fresh mushrooms, sliced 2 tablespoons olive oil 2 cups soy yogurt 1/4 cup nutritional yeast 1 [...]


Mushroom Stroganoff

Mushroom Stroganoff

Mushroom Stroganoff is one of our favorite winter meals. It’s quick and easy to make as well as filling. Adding the nuts brings in more protein. Serving Size: 4 Ingredients: 1 lb. mushrooms 1 tablespoon vegan margarine 1 large onion, finely sliced 1 red bell pepper, de-seeded and chopped 1/2 cup cashew nuts 1 clove [...]


Vegan White Cake with Poppy Seed Filling and Raspberry Topping

White Cake with Poppyseed Filling and Raspberry Topping

This cake was a special treat on the weekend. It is basically an adaptation of a traditional German tart that we have made vegan. There are 3 parts: the vegan white cake, the poppy seed filling and the red fruit topping. The poppy seed filling is a thick pudding that is soft, yet firm enough [...]


Poppy Seed Panna Cotta with Cherry Sauce

Poppy Seed Panna Cotta with Cherry Sauce (lighter version)

This is a very quick and easy treat to make for Valentine’s Day or any other time as well. We made a cherry sauce this time, but strawberry, raspberry or any other berry also make a lovely combination with the poppy seeds. Serving Size: 4 Ingredients: for the panna cotta: 2 cups vanilla soy milk [...]


Savory Beet and Vegan Feta Scones

Savory Beet and Feta Scones - Click here to license this photo from Stocksy

These savory scones are really tasty. They are great for a Sunday morning breakfast or brunch or could even be for a holiday breakfast. Serving Size: 2 Yield: 6 scones Ingredients: 1 & 1/2 cups AP flour 3/4 tablespoon baking powder 1/2 teaspoon salt 2 tablespoon nutritional yeast 2 tablespoons vegan margarine 1/2 cup soy [...]


Tempeh Menudo

Tempeh Menudo

Menudo is a traditional Philippine dish. It his usually made with pork. We were happy to adapt the recipe using tempeh and really enjoyed the dinner. It is a mild kind of stew and very nice with rice and a bit of lime juice. Serving Size: 4 Ingredients: 1 & 1/2 lb. tempeh, cut in [...]


Farfalle with Roasted Cauliflower, Red Onions and Garlic

Farfalle with Roasted Cauliflower, Red Onions and Garlic

Cauliflower tastes so nice when it has been roasted in the oven and garlic becomes milder as well. We really enjoyed this diner and are looking forward to having it again. Serving Size: 4 Ingredients: 1 head of cauliflower, cut into florets 1 large red onion, peeled and cut into thin wedges 3-4 large cloves [...]


Beet and Plum Salad with Vegan Cheese

Beet and Plum Salad with Vegan Cheese - Click here to license this image

Beets and plums make a great combination. We have an abundance of both beets and plums this year. This recipe is very easy to make and can be enjoyed with a variety of different plums and also different beets. We’ve also had this with yellow beets and yellow plums. Serving Size: 4 Ingredients: for the [...]


Mango and Spicy Tofu In Coconut Curry Sauce

Mango and Spicy Tofu in Coconut Curry Sauce - Click here to license this image directly from us!

This is a lovely tropical main meal that we enjoyed on a warm summer’s night. Serving Size: 4 Ingredients: 2 tablespoon vegetable oil 1 large red onion, chopped (1 1/2 to 2 cups) 1 red bell pepper, sliced in long thin slices 2 garlic cloves, minced 2 tablespoons fresh ginger, minced 2 tablespoons yellow curry powder [...]


Santa Fe Tofu

Santa Fe Tofu - Click here to license this image from Stocksy

This really tasted great, even on a hot summer night. It would be lovely in the fall and winter as well. It’s really quite simple to make, and could even be cooked in a slow cooker or crock pot. Serving Size: 4 Ingredients: 1 pound tofu, sliced in fillets 1 can diced tomatoes 1 can [...]


Mushroom Biscuits with Vegan Cheese

Mushroom Biscuits with Vegan Cheese- Click here to license this image from Stocksy

We enjoyed these biscuits for Sunday morning brunch with a lovely Vegan White Bean Spread, coffee and juice. They are a variation of “All American Biscuits” or also scones. They are quick and easy to make with a nice hearty flavor. Serving Size: 4 Ingredients: 2 cups all purpose flour 1 tablespoon baking powder 1/2 [...]


Tex-Mex Zucchini and Rice Casserole with Spicy Tofu Pieces

Tex-Mex Zucchini and Rice Casserole - Click here to license this image from Stocksy

This was a great meal that we enjoyed last night. It’s a good way to use one of those extra large zucchini’s that had been hiding in the garden. Ingredients: 1 large onion, chopped 1 cup rice 2 & 1/2 cups water 1 vegetable bouillon cube 2 cups prepared spicy tofu pieces 2 cups zucchini, [...]


Nectarine and Turnip Salad with Red Currant Vinaigrette

Nectarine and Purple Turnip Salad

With fresh produce at it’s peak now, we are happy to suggest this tasty salad for our vegan friends. It’s a lovely crunchy mixture of fruit and vegetable with a nice spicy yet sweet dressing. Serving Size: 4 Ingredients: 2-3 ripe nectarines (depending on size) 1-2 turnips (depending on size), peeled and sliced salad greens [...]


Creamy Pasta with Eggplant

Creamy Pasta with Eggplant

This was a delicious meal we enjoyed lat night. It was easy to make and very filling. Serving Size: 4 Ingredients: 12 ounces pasta (e.g. farfalla, rotini or shells) 1 medium large eggplant, cubed 12 ounces cherry tomatoes, washed and halved 1 red bell pepper, thinly sliced 3-4 ounces pine nuts or sunflower seeds, dry [...]


Hearty Zucchini Soup

Hearty Zucchini Soup

This hearty zucchini soup really tasted good. It’s very filling as well as flavorful. Serving Size: 4 Ingredients: 2 vegetable bouillon cubes 2 quarts water 3/4 – 1 cup TVP 1 can kidney beans, drained and washed 1 zucchini, cleaned and sliced 2 carrots, peeled and sliced or chopped 4 stalks celery, cleaned and sliced [...]


Vegan Cheesecake with Chocolate Bottom and Strawberry Coulis

Vegan Cheesecake with Chocolate Bottom and Strawberry Coulis

This makes a lovely and tasty treat. We enjoyed this over the weekend, and are looking forward to having it again as our in the garden strawberries are beginning to ripen. Serving Size: 8 Ingredients: for the crust: 20 vegan Oreos or other chocolate vegan cookies 3 tablespoons vegan margarine or coconut oil for the [...]


Tempeh Pate

Tempeh Pate

We really enjoyed this tempeh pate tonight. It makes a lovely appetizer, finger food at a party or can be used as a spread for sandwiches. Yield: 2 cups Ingredients: 8 ounces tempeh 3 tablespoons plain soy yogurt 1 tablespoon tamari or light soy sauce 1-2 teaspoons sesame oil 1/2 teaspoon thyme 1/4 teaspoon garlic [...]