Side Dish

/Side Dish

Side Dish

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.

 

Easy Vegan Thanksgiving Stuffing

March 7, 2015

Forget the turkey. Who needs it when you have DELICIOUS vegan stuffing? This recipe is very simple, yet tasty and soooo good to have when all that Thanksgiving comfort food starts appearing.

*note*

This is one of those recipes that I find difficult to stick to exact measurements. The type of bread you use, the concentration of your vegetable stock, etc, all can make a big difference in the taste and texture. Play around with it, just be sure not to add too much liquid at first, because you can always add, but you can’t subtract once you’ve gone too far.

Vegan Garlic and Leek Mashed Potatoes

March 7, 2015
Cuisine
Course

I have made this recipe numerous times when I needed to bring something to a pot luck or contribute a dish to a family dinner – and the funny part is, I never told anyone it was vegan. You can’t tell a difference at all! The fun part for you is – you don’t have to use any measuring cups to make this recipe. It can be tweaked just the way you want it.

Raw “sour cream” dip

March 7, 2015

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.

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.

Spicy Black bean, Corn, and Tomato Salad

March 7, 2015
Cuisine

This recipe is great because its easy and quick to make, you can serve it cold, and goes well with any Mexican main course.  Its also good for a quick lunch if you’re in a hurry!

**Note – it’s a good idea is to make this the night before you want to eat it so that everything has time to marinate in the dressing!

Here’s what you’ll need for this simple tasty vegan recipe.

Easy Vegan Onion Rings

March 6, 2015
Cuisine
Serves 6-8 Onion rings

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.

Perfect Basil Pesto

March 6, 2015
Cuisine
Course

This is another one of those recipes that you will love to eat, but hate to make if you are one of those people that needs exact measurements in order to participate.  But fear not!  Its easy…I just feel that making pesto is one of those things that requires a lot of playing around to get the flavor right.  Don’t be shy to make a mess and do lots of tasting.  You’ll be thankful that you did in the long run…because it will taste exactly the way you want it to.  Feel free to leave comments and ask questions – I’ll be happy to come to your rescue if you have any doubts!  Have fun!

Vegan Mashed Aloo (Indian Mashed Potatoes)

March 6, 2015
Cuisine
Course

I love mashed potatoes.  I love Indian food.  Why not combine the two and get something really awesome?  I think you’re going to like this!

This is a simple vegan recipe that creates a delicious side, and goes perfectly with any Indian cuisine you decide to cook up!

**Note:  This is a great recipe for you vegans out there that have partners who are not vegan.  When I make this at home, I usually make some type of Indian meat dish that my boyfriend can have with these potatoes.  Then I make myself something vegan that goes with the Indian theme…that way we’re both happy.

Vegan French Sandwich Bread

March 6, 2015
Cuisine
Course

If you like to bake, this is a great recipe to work on those kneading skills.  You can make several loaves at a time and freeze a few of them if you like – I have found that this bread is still great after its been thawed out.  Tastes great fresh from the oven, too!  I have converted the measurements and put them in the recipe in ounces or grams – depending on where you are and what measuring system you use.  Enjoy!