Here’s a new twist on a totally non-vegan dip. I think its time we vegans get to enjoy all the tasty dips and spreads that are usually packed with garbage we don’t want to eat. You can start with this one, because its DEEEElicious. Not to mention, easy to make.
This is just a little something extra to have with your meal. I like it on grilled tofu but there are all kinds of ways to enjoy this raw delight! It is also surprisingly good with fried plantain crisps.
When the cold weather hits you always want something warm and satisfying, and this vegan spicy carrot ginger soup hits the spot nicely! It’s thick consistency and smoothness are perfect for those colder months, and when it gets warmer, this can be chilled and still tastes delicious!
This delicious vegan recipe is perfect as a starter of main course dish, and the stuffed bell peppers look good enough to present at any dinner party! This tasty recipe can be given a little extra kick by adding more chili flakes, but go easy on them, it gets hot fast!
This is a traditional Hanukkah favorite, but they are commonly made with eggs, which takes all the fun out of it for us vegans. I’m fond of this recipe. I’ve had to tweak it a bit to make it just right, but they goes down amazing with some apple sauce or tofu sour cream!
Very hearty and delicious winter soup recipe, perfect for using up the butternut squash sitting around the kitchen. This vegan soup is sure to warm any heart – even on the coldest days! Makes about 6 servings.
This is a re-make of my grandma’s original tomato basil soup recipe, but I’ve made a few changes here and there to make it both easier and healthier. If she were still with us today, I think she’d be really proud of it! Best served with a grilled cheese sandwich and a warm cup of tea.
This one is especially for Jayne, who loves Sweet Potato and Leek Soup. Happy Cooking!
Recently, I went to an amazing vegan/veggie restaurant in Amsterdam, in the historic Jordaan district called De Bolhoed. One of the most highly recommended items on the menu was their mushroom paté, which I had to order out of curiosity. Today, I attempted to make my own version of this delicious savoury starter and it was a wild success!
This is also an AMAZING spread on sandwiches!
So, without further ado, here is the recipe:
Tofu recipes come and go, but here is a great spin on a Japanese-style kebab classic. If you aren’t feeling the tofu thing, you can easily substitute with big mushroom pieces or tempeh. The vegetables can also be switched out if you want!
These vegan kebabs are great for parties, a side dish, or a main course!