This recipe has saved my life so many hungover mornings. One of the things I miss the most since converting to veganism is really tasty, buttery breakfast biscuits smothered with peppery gravy…just like my grandma used to make. My friend Jessica has figured out how to recreate this delicious breakfast item, which can also be found on her website, theveganvixen.com. Give it a try and let us know what you think! This recipe makes about 10 biscuits, depending on the size you make them. I usually double the recipe and save the extra dough for another day because they are best when they are fresh from the oven!
Who doesn’t love pancakes with butter and syrup for breakfast??? This vegan pancake recipe is nice and easy for those of you who like to make breakfast, but are usually still half asleep while doing so.
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!
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.
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.
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.
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.
Ok, I know what you’re thinking…avocados = key lime pie???? Yes, its true, it can be done. But you have to get GOOD avocados. If they are brown and mushy, this recipe will not work. You will also need a food processor for this – but if you’re into making raw foods, you have one anyway. This dessert is SO easy to make and I recommend using single-serving pie tins and wrapping them with plastic after you make them rather than making one big pie (unless you’re making it for a group of people to eat at once), that way you aren’t exposing the pie to air every time you take a piece…because we all know that avocados turn brown after a few days. But something tells me this won’t last a few days once you realize how good it is.
If you’re new to the concept of raw foods, check the home page for links to really great raw sites and I’ve even got some info posted on there as well! You can always email me for answers to questions, too! This is the best recipe for someone who trying to cut sweets but can’t seem to do it. There is no bad fat in this recipe, so you don’t have to feel guilty about eating it! Avocado and coconut oil are GREAT for you and this will leave you feeling satisfied and guilt-free!
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.
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.