This recipe is an EASY American classic! Goes great with football and beer…not to mention a little garnish of celery sticks and vegan ranch dressing! Works awesomely as an appetizer or snack food…or you can make the whole recipe for yourself and eat them all if you so choose!
Here’s another recipe that my friend Jessica came up with. If it were safe to post her address on here so we could all send her a thank-you note for perfecting this recipe, I would do it. But for now, I recommend just making a big bowl of it and eating it with our Vegan Buffalo Wings or use it for dipping your favorite veggies in!
Here’s another great raw foods recipe! This is an amazing twist on the traditional sour cream and herb dip for fresh veggies. Tastes similar to ranch dressing, but as you can see, its not only vegan, but raw too! You can use it as a spread as well – its great with all sorts of things. Make a double batch and keep it in the fridge – it will last about 7 days before it starts to get funky.
For all you vegans out there that have the occasional craving for greasy onion rings, look no further – this will be exactly what you’re looking for! These are true vegan onion rings, perfect for dipping!
You can make as much as you want, this will be enough batter for a good amount of onion rings – probably about 6-8 white onions, depending on the size.
Traditionally, roasted garlic soup with croutons is a Spanish dish, but by adding the fresh avocado and tomato, we are throwing a little Mexican influence in there to mix it up a bit. This is one of my favorite soups to have when its cold out. Super easy to make, too!
This recipe is great as a main course, but can also be used as an appetizer to a Spanish or Mexican meal. Your choice!
I miss shredded chicken flautas, I really do. Coming from Texas, Mexican food is just a staple of life – and shredded chicken flautas were one of my guiltiest pleasures. However, chicken now makes me want to barf, and I say – live and let live! So – here’s a much friendlier and healthier twist on the old classic. Hope you enjoy!
This is my favorite thing to order when I go for Indian food. They are sinfully delicious and suprisingly easy to make! Vegan Onion Bhajis are the perfect accompaniment to any Indian style meal you cook!
I love Tom Kha soup and try to order it so often, but so many times, I get shot down because its made with chicken or shrimp! Whats up with this? Well, here’s a recipe that is totally vegan and just as yummy…to suit everyone else who isn’t into the whole dead animal thing. Plus, its super easy, so all you folks out there that don’t really like to cook – this one is for you. Dazzle your neighbors. Enjoy.
Cassava, otherwise known as manioc, mandioc, or yuca in Peru is a carbohydrate root food that has high fiber content, and the leaves are a valuable source of protein. It is long and ugly – looks sort of like a big fat sausage with rough outer skin. It is very important to make sure you are buying SWEET cassava, not bitter, because bitter cassava has leaves that contain cyanide, and we don’t want anybody out there meeting their end by the hands of a root, do we?
Anyway, since cassava is pretty bland by itself, its best served with a dipping sauce rich in flavor, which is why I’m throwing in my secret recipe for Cuban Mojo on the site as well. Just follow the link below if you’re feeling inspired. Enjoy and good luck!
Click here for my Vegan Cuban Mojo recipe, which is a great dipping sauce to serve with these tasty treats!
These delicious sweet and salty chips are a great Caribbean snack, perfect as a starter or as a side dish to a meal! Serve with Cuban Mojo Salsa, or any other dipping sauce you like!
Note: for the best crispiness, use green plantains and yams (orange sweet potatoes). The vegetables must be soaked in cold salted water after slicing to prevent discoloration.