This recipe makes an Easy Gluten-Free Vegan Vanilla Cake that tastes great served with your favorite frosting, all-fruit preserves, or even sliced fruit. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes* (Sterling, ©2011).
The post Easy Gluten-Free Vegan Vanilla Cake appeared first on VegKitchen.
These simple Soft Vegan Sweet Potato Dinner Biscuits are so moist and flaky, they practically melt in your mouth. Fantastic to serve with fall meals, especially as an accompaniment to chili or other stews, these are also a welcome addition to your vegan Thanksgiving menu. Recipe contributed by Cathe Olson from The Vegetarian Mother’s Cookbook.
The post Soft Vegan Sweet Potato Dinner Biscuits appeared first on VegKitchen.
Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. This recipe makes a nice change-of-pace holiday main dish but is also easy enough to make for weeknight meals.
The post Black Bean and Zucchini Tortilla Casserole appeared first on VegKitchen.
This impressive, dome-shaped “Gooda Cheez” recipe makes a vegan cheese with a creamy texture reminiscent of Gouda. Slice it into wedges for a delectable snack or appetizer. Recipe contributed by Jo Stepaniak, reprinted from The Ultimate Uncheese Cookbook.
The post Gooda Cheez (Vegan Gouda Cheese) appeared first on VegKitchen.
This lovely round of creamy Vegan Dairy-Free Brie Cheez is delectable by itself. It’s also delicious on crackers or in sandwiches and is especially elegant as a snack or dessert served with fresh, crisp fruit, such as Asian pears. This versatile uncheese also makes a terrific pizza topping.
The post Vegan Dairy-Free Brie Cheez appeared first on VegKitchen.
This recipe updates the Italian classic, sausage and peppers, with vegan sausage. It makes a hearty one-dish meal served with pasta, grains, or polenta. Shown above, it’s paired with farro.
The post Italian-Style Vegan Sausage and Peppers appeared first on VegKitchen.
This easy Hummus, Cucumber, and Avocado Wrap recipe is as good for dinner as it is for lunch (or even breakfast, for that matter). You can use homemade hummus or store-bought; either way, it’s made in minutes. For lunch, serve with plenty of fruit; for dinner, serve with soup and/or a simple side dish.
The post Hummus, Cucumber, and Avocado Wrap appeared first on VegKitchen.
If you like lots of veggies on your pizza, this recipe for Vegan Veggie Pesto Pizza is for you. Piled generously with broccoli, bell pepper, and zucchini, this verdant pizza features a delectable spinach-miso pesto as the base in place of the usual tomato sauce. Adapted from Vegan Express by Nava Atlas.
The post Verdant Vegan Veggie Pesto Pizza appeared first on VegKitchen.
This recipe makes a very fresh and spring-y Green Pea, Radish, and Vegan Cheddar Salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients.
The post Green Pea, Radish, and Vegan Cheddar Salad appeared first on VegKitchen.
In Liguria, they call it farinata, in Provence, they call it socca. In both cases, it’s a Mediterranean pancake made with garbanzo flour, so it’s not just luscious, it’s gluten-free. This recipe spices up the basic chickpea farinata by adding zucchini.
The post Chickpea Zucchini Farinata with Cabernet-Red Onion Jam appeared first on VegKitchen.
I admit that I’m usually too lazy to make crust from scratch, especially now that there are several really good, natural brands on the market. But it’s really not that difficult, and fun to do once in a while. Here’s my Favorite Basic Pizza Dough recipe, which harks back to my very first book, Vegetariana.
The post Favorite Basic Pizza Dough appeared first on VegKitchen.
The classic Middle Eastern team of chickpeas and tahini (sesame paste) is combined in this tasty, offbeat soup recipe. Serve with fresh whole wheat pita bread. Middle Eastern tabbouli salad and a steamed green vegetable would round this meal out nicely.
The post Chickpea-Mushroom Soup with Tahini appeared first on VegKitchen.
This tasty Marinated Grain Salad recipe features whole grain berries with wild rice and black eyed peas. A feast of flavor and texture! Whole grain berries are simply the intact kernel of the grain.
The post Marinated Grain Salad with Black-Eyed Peas appeared first on VegKitchen.
Ingredients and seasonings in this Anise-Flavored Eggplant Stir-Fry recipe straddle Asian and Italian cuisines, combining eggplant with anise-flavored fennel. Serve it with rice and some green veggies, simply prepared (greens, broccoli, or broccoli rabe), and a fresh salad augmented with chickpeas. Contributed by Susan Jane Cheney.
The post Anise-Flavored Eggplant Stir-Fry appeared first on VegKitchen.
This Curry Popcorn and Nuts recipe makes a seasoned popcorn mixture that has a lingering bite. It makes a spicy “adult” snack that is great at parties. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine.
The post Curry Popcorn and Nuts appeared first on VegKitchen.
This simple dish of black beans served over rice has come to be known as a regional standard in Florida due to the popularization of black beans by the Cuban-American community. Once you have your cooked beans on hand, this recipe requires a minimum of effort. Photos by Evan Atlas.
The post Cuban-Inspired Black Beans and Rice appeared first on VegKitchen.
Late-summer fruits can be lush and ripe, but are often past their peak of flavor. I like my midsummer fruit salads plain, but by late summer, fruit salads can use the help of a sauce to enliven the flavors. This Late Summer Fruit Salad recipe adds an Agave-Mint Dressing to make the fruity flavors really pop!
The post Late Summer Fruit Salad with Agave-Mint Dressing appeared first on VegKitchen.
These Vegan and Gluten-Free Almond Thumbprint Cookies are as simple to make as they are beautiful. Use any flavor of preserves you’d like in this recipe. I happen to really love the amber glow of the apricot preserves.
The post Vegan and Gluten-Free Almond Thumbprint Cookies appeared first on VegKitchen.
This Hoisin-Glazed Bok Choy with Tofu and Soba Noodles recipe makes a quick, delicious dish of tofu and greens with a hint of citrus. For a dazzling plate, serve with a beet salad. Recipe from Wild About Greens;* photo by Gail Davis of Hungry Vegan.
The post Hoisin-Glazed Bok Choy with Tofu and Soba Noodles appeared first on VegKitchen.
This Japanese Sea Vegetable Salad with Noodles recipe contrasts colorful carrots and parsley against black arame and white noodles. Rich in calcium and quick to make, this salad is also remarkably beautiful. Contributed by Leslie Cerier, adapted from Going Wild in the Kitchen.
The post Japanese Sea Vegetable Salad with Noodles appeared first on VegKitchen.
