Celeriac and Artichoke Soup
This is a quick and easy vegan version of an old Vegetarian Times recipe. It’s very tasty, especially on a cold winter’s day. Serving Size: 4 Ingredients: 2 tablespoons oil 2 shallots, chopped 1 medium celerac (celery root), about 1 pound 1 can artichoke hearts, drained and quartered 2-3 cups vegetable stock 1/2 – 1 [...]
Yellow Plum Compote and Lime Soy Yogurt Parfait
The tart lime yogurt was a lovely contrast to the sweet yellow plum compote,making this one of our favorite light summer treats. Ingredients: 1 cup strained soy yogurt from 1&1/2 cups regular soy yogurt 1 lime, zest and juice 2 tablespoons sugar 1 cup yellow plum compote or peach compote bit of granola slices of [...]
Rhenish Fava Bean Stew
Fresh fava beans are just coming in now. We’ve been looking forward to making and veganizing this traditional German meal for a long time. This is a really tasty hearty meal that even an omni would enjoy. Serving Size: 4 Ingredients: 1 lb. fava beans, out of the pods 1 lb. potatoes (ones that remain [...]
Fresh Spinach and Vegan Ricotta Crespelle
This was a very special meal we enjoyed last night. Crespelle are the Italian equivalent of French crepes. It may seem like a lot of trouble, but it is well worth it. Yield: 8 generous crespelle Ingredients: for the crespelle: 1 cup soy milk 1&1//3 cup water 1/2 cup vegan margarine, melted 2 cups flour [...]
Blackcurrant & Pineapple Smoothie
Our berries are becoming ripe now. We harvested a lot of blackcurrants and were happy to find this recipe. It was easy to adapt to make vegan and makes a colorful and healthy drink, packed with vitamin C. It would probably also make a good ice cream. Serving Size: 4 Ingredients: 1- 8 ounce can [...]
Vegan Ricotta Ravioli with Asparagus Walnut Pesto
This was a very special dinner we enjoyed. It is not really as difficult to make as it appears and is well worth the trouble. Yield: 20 large ravioli Ingredients: for the ravioli dough: 1 cup semolina flour 2 teaspoons olive oil 1/2 cup water pinch salt for the ricotta filling: 1 cup soy yogurt [...]
Creamy Vegan Maple Mustard Dill Dressing
This dressing tastes wonderful, especially in the early spring. It’s great on a salad and also make a nice sauce for sandwiches. Yield: 1 cup Ingredients: 1 cup plain soy yogurt 4 tablespoons fresh dill, chopped 2 tablespoons Dijon mustard 2 tablespoons maple syrup (or agave) 3 tablespoon white balsamic vinegar (or white wine vinegar) [...]
Vegan Peppermint Shake
Vegalicious celebrates St. Patrick’s Day this year with a tasty green peppermint shake. Serving Size: 2 – 4 Ingredients: 3 cups vanilla soy ice cream or vanilla soy yogurt 1 3/4 cups vanilla soy milk 1/2 – 1 teaspoon peppermint extract (depends upon the strength of the mint flavor) vanilla or sugar/agave (optional) green sugar [...]
Broccoli Sunflower Seed Soup
What a nice soup this is. We left it on the thick side. Today is cold and rainy, this lovely soup really made a great lunch. Serving Size: 4 Ingredients: 1 lb. broccoli 1 1/2 tablespoons olive oil 1/2 onion 1 celery stalk 1/4 cup sunflower kernels (plus extra for garnish) pinch of crushed red [...]
Potato-Asparagus Tarts
We enjoyed these savory tarts for lunch today. They were delicious. Asparagus tastes very nice with potatoes. The sauce was like a light mustard Alfredo. These would make a lovely brunch recipe or even a special breakfast as Mother’s Day or a birthday. Yield: 6-8 puff pastry tarts Ingredients: 6-8 frozen vegan puff pastry sheets, [...]
Strawberry Rhubarb Smoothie
Vegalicious wishes everyone a health and happy Valentine’s Day tomorrow, offering a tasty fruit smoothie to keep a smile on your face and high energy for the day. Our rhubarb is just beginning to come above ground. But luckily we have some from last season nicely frozen in the freezer. Our strawberries were also frozen, [...]
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: [...]
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 [...]
Tomato Artichoke Soup
This is a very quick and easy soup to make. We enjoyed it on a cold winter’s day. Serving Size: 4 Ingredients: 1 can (28 ounce) tomatoes 1 can (15 ounce) water packed artichoke hearts 1 onion, chopped. 2 tablespoons oil 1 clove garlic, minced 3 bay leaves splash lemon juice 1 cup water freshly [...]
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 [...]
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 [...]
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, [...]
Blackberries and Soy Yogurt with Blackberry Sauce
Blackberry season has arrived. We enjoyed this simple treat today and look forward to having it again soon. Ingredients: 3-4 cups fresh blackberries (total for the recipe) 2 cups soy yogurt (plain or vanilla) 1 cup blackberry sauce (recipe below) 1 teaspoon vanilla (optional) 1-2 tablespoons powdered sugar (optional) for the sauce: 2 & 1/2 [...]
Baked Potato with Toppings
Our red potatoes have matured. We harvested them yesterday and enjoyed lovely baked potatoes for diner last night. Here’s what we did. Serving Size: 4 Ingredients: 1 large baking potato per person 1 & 1/2 cups soy yogurt 2 tablespoons lemon juice or vinegar 1 cup crumbled spicy tofu 1-2 tablespoons soy sauce Cajun seasoning [...]
Vegan Irish Whiskey & Cream Dip with Fruit
Summer fun for adults. We made our first Vegan version of Baileys today and were very pleased with the result. We enjoyed it tonight mixed as a dip for fresh fruit. We have some more fun recipes coming up as well. Ingredients: for the dip: 1/4 cup soy yogurt (plain or vanilla) 1/4 cup Irish [...]
Vegan Cream Cheese filled Cherry Tomatoes
These tasty little cherries with home-made vegan cream cheese make a lovely appetizer or finger food. Yield: 1 dozen Ingredients: 1 cup vegan cream cheese (bought or home-made) 1/3 cup mixed nuts, chopped 1 tsp. white miso nutmeg (optional) Tabasco (optional) salt and pepper to taste 1 pint cherry tomatoes parsley, coriander and basil as [...]
Creamy Coconut Almond Tart with Rhubarb
The combination of coconut and rhubarb is heavenly. The almond crust also makes a very nice addition. Yield: 4 small individual tarts Ingredients: for the crust: 1/4 cup ground almonds 1/4 cup either rolled oats or granola and or bran 1/2 cup whole flour 1/4 teaspoon salt 2 oz.vegan margarine 1 tablespoon agave or maple [...]
Review: Moroccan style broad bean salad
We enjoyed this tasty Moroccan style broad bean (fava beans) salad with soy yogurt and crunchy bits tonight. It’s a delicious and a very flavorful salad from Jamie Oliver. Fresh board beans (fava beans) are nice, but if you can get frozen ones then it’s not so much work to prepare. Of course we used [...]
Pasta-free Pumpkin Lasagna
We enjoyed this lighter version of lasagna which uses thin slices of pumpkin instead of pasta. Ingredients: 1 small-med. pumpkin 1 & 1/2 cups soy yogurt 1/2 cup mixed nuts chopped 3 tablespoons nutritional yeast 1 teaspoon mustard powder 50 grams soy cheese grated 2 teaspoons vegetable bouillon powder pinch onion powder pinch garlic powder [...]
