Main Course

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Main Course

Vegan Peanut Squash Stew

October 3, 2016
Serves 4 People
Prep time
1h 0m
Cook Time
1h 0m

As winter gets closer I start thinking about warmer, filling foods.  Our vegan peanut squash stew is our answer to the winter blues.

When I first made this stew I knew it was going to be a winner, filling, warming, and easy to make, it’s a festive recipe that’s perfect whenever it starts to get cold.

 

Thai Vegetables and Noodles in Coconut Sauce

March 7, 2015
Cuisine
Course

This delicious vegan Thai noodle recipe is quick to make and extremely delicious. You can spice it up with tofu if you want as well!

**note about the Mandoline**

This is probably a vegan’s best friend – especially if you are as picky about having uniform cuts on your veggies as I am. The actual Mandoline is a little expensive, but worth the money. If you aren’t interested in spending that much, you can find similar versions at Asian Markets for a lot less. There’s a link below that might help explain it for those that are in the 1dark. Good luck and be careful – it is really easy to cut your hands when you first start using this tool!

http://en.wikipedia.org/wiki/Mandoline

Kung POW! Tofu

March 7, 2015
Cuisine
Course

This is one of my favorite tofu recipes…I absolutely love it. It took me a while to perfect the sauce but now I’m convinced there is no other Kung Pao better than this vegan Kung Pao recipe.

Vegan Mushroom Cream RisottoRaw “sour cream” dip

March 7, 2015
Cuisine

First rule of cooking any rice – its always a 3 to 1 ratio when adding your liquid.  So if you want to cook 3 cups of risotto, you need 9 cups of liquid.  However, risotto sometimes requires more liquid than expected, so its always nice to have a little extra.   I love this recipe.  One night at an Italian restaurant in England, I had a friend order a creamy chicken mushroom risotto and was so jealous that I couldn’t get the same thing.  So I came home and wrote a recipe that I think is BETTER and animal-free!  You can use this as a side dish or as a main course…whatever you prefer!

*note – You don’t have to make this recipe with mushrooms if you don’t want to.  The basic method for cooking a plain risotto is in this recipe.  Any vegetable can be substituted…roasted veggies, herbs, you name it – just make sure you chop whatever you use pretty small – so that everything is uniform and blends together nicely.  Play around with it and have fun!

**when re-heating – I always say, reheat over the stove, NOT in the microwave.  You can do this by putting your leftover risotto in a saucepan and add a little unsweetened soy milk and a small spoonfull of vegan butter and stir over medium heat until it comes back to life.

Vegan Yorkshire Pudding

March 7, 2015
1 Review (4.00 out of 5)
Cuisine
Course

When I moved to England, everybody kept going on and on about Yorkshire Pudding and how fantastic it is.  When I finally was able to see what one looked like, I was sad to know that I couldn’t taste it, because its made with all sorts of non-vegan stuff.  So I felt challenged to try making a vegan version of this weird savory thing…and I tell you, I can’t stop eating them!

So here we have our tasty vegan yorkshire pudding recipes!

You can use a four-cup Yorkshire Pudding tray or a 12-cup Pudding (or tart) tray, just make sure you get one that is non-stick so you don’t have to deal with that mess.  It wouldn’t hurt to lightly spray it with some vegan baking spray as well.

Our vegan yorkshire pudding recipe goes great with this red onion gravy recipe by the way!

Vegan Pizza Dough

March 6, 2015
Cuisine
Serves 1 Pizza

This simple free vegan pizza dough recipe is great because its just enough for 2 small pizzas and it looks and tastes just like that pizza you get fresh out of a stone oven in Italy, but you don’t have to leave your kitchen to get it!

This delicious vegan pizza dough is one of the best vegan recipes for those who love vegan pizza!

**Note:  you can make your crusts all the way up to the topping stage and store them in the fridge until you’re ready to use them.  They will stay good for about a week!

Mexican-style Roasted Garlic Soup

March 6, 2015

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!

Vegan Veg Flautas

March 2, 2015
Cuisine

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!

Compost John’s Vegan Nutloaf

March 2, 2015
Cuisine
Course

Here is a recipe my friend John was nice enough to share with us.  Its great because the sky is totally the limit with the recipe – as there really is no recipe, persay.  He gives you the basic know-how and a push in the right direction and the rest is up to you!  So leave us some comments after you try this and let us know what ingredients you used, etc.  Happy Cooking!