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!
I rarely cook with eggplant. I’ll admit, I think its pretty bland and I almost never have a use for it, unless I’m making ratatouille. However, here is a recipe that showcases eggplant, and, the best part is, you can make it ahead of time and all it needs is a little pop in and out of the oven right before it gets served. So, go buy yourself one of those weird veggies that Mrs. Conehead doesn’t like and prove her WRONG.
For the salad: I like to serve these timbales over a spinach salad, lightly dressed with a vinaigrette and lightly toasted pine nuts, but you can use your imagination and do what you like!
We love onions and tarts. Lets combine them and rejoice!
This is a traditional French soup recipe, but we have (yet, again) put our special vegan twist on it, and now we can all enjoy a heartwarming bowl of this artichoke goodness. You won’t be sorry you made it!
This is super easy, but if you want to celebrate your inner Frenchness, why not indulge a little and have some delicious fruit salad with some added French flair? Our Bastille Day fruit salad is made of fruits that make up the colors of the French flag! Oui, its true!
So, this vegan recipe is amazingly easy. You won’t believe it. Here’s what you need:
Crepes, in simple terms, are thin pancakes. However, the cool thing about crepes is that you can fill them with anything, so they can be eaten for any meal. Be sure to read below the recipe instructions for some ideas of things to fill your crepes with!
Here are some stuffing ideas. Basically, a filled crêpe is similar to an enchilada, so you will want to put the filling in the center and then roll it up and eat with a fork. Don’t stuff them too full, or they will fall apart!
- Artichoke hearts
- Broccoli and carrots
- Soy sausage (crumbled)
- Vegan chocolate spread
- Fruit and sugar
- Vegan Cheese
- Cottage cheese
- Green beans
- Snow peas
- Swiss chard
Also, don’t forget that crepes are usually topped with a sauce. For savory crepes, you can make a standard vegan cream sauce, but don’t be afraid to be creative! You can also make a red wine sauce and for sweet crepes, use lemon and sugar, vegan butter, or even try your hand at making a vegan fruit sauce!
I created my own version of this recipe when I worked at a vegan cafe in Austin. It started as a vegan monte cristo sandwich, but I soon figured out that the batter I was using for the sandwich was great for French toast, so there you have it! I hope you enjoy it as much as I have on so many hungover mornings!
Last night, I had something similar to this recipe at a pub in North Yorkshire. It inspired me to come up with a recipe that was similar, but BETTER, cuz we all know how I love a good challenge. So here you have it. Celebrate your inner-Frenchness and enjoy on a cold, rainy day!
Until I came to the UK, I had never heard of such a thing as red onion marmalade. And honestly, when I was offered it as a topping for my vegan sausage sandwich, I asked for it on the side because I was afraid it might taste a bit…uh…like crap. However, I’m thankful I tried it because HOLY MARMALADE, its delicious! Here’s our recipe for the tasty condiment, best of all, it’s vegan! Use it how you like!
Usually, French Onion Soup is made with a load of butter and beef stock, but that doesn’t mean that vegans don’t get to enjoy this timeless classic! Here’s an easy vegan french onion soup recipe to keep you warm on those rainy days.
French onion soup is one of my favorites by the way, it always warms me up and cheers me up when the grey skies roll in!
Note: I have a great way of making the perfect crouton for this type of soup. If you take a slice of vegan sandwich bread and cut a big circle out of the center with a ring cutter and bake it until toasty and crouton-like, it will sit perfectly on top of the soup. You can even top it with some vegan cheese and watch it soak up all the soupy goodness!