Back when I was a vegetarian (long before going vegan), I used to douse my salads with store-bough Caesar dressing. Although I was already becoming adept at reading labels, I never read the ingredients list on the back of the bottle, because I never expected there to be any type of meat in a salad […]
vegan recipe
Tomato Basil Bisque from The Abundance Diet by Somer McCowan
This bisque will remind you of dining at your favorite bistro. This vegan version tastes just like the dairy version, if not better. Tomato Basil Bisque Ingredients 3 cups vegetable broth 1 cup red onion, cut into 1/4-inch dice 3 large garlic cloves, minced 1 (28-ounce) can crushed tomatoes 1 teaspoon Italian seasoning 2 tablespoons […]
Spicy Baked Cauliflower Florets from Vegan Richa’s Indian Kitchen
There are a few fried cauliflower (gobi) appetizers offered in Indian restaurants. One of the most common ones is Gobi 65, a spicy fried cauliflower in a cornstarch and flour batter with curry leaves. This is a baked version of Gobi 65. You can also fry the cauliflower for a restaurant-style version. Serve alone or […]
Ale and Brown Sugar Mustard from The Homemade Vegan Pantry
The Homemade Vegan Pantry by Miyoko Schinner is a guide to creating vegan versions of staple ingredients to stock the fridge and pantry–from dairy and meat substitutes such as vegan yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more. Kitchen crafters know the pleasure of making their own […]
Tabbouleh Salad Wrap from Raw & Simple Detox by Judita Wignall
Detox. I’m pretty sure you can’t go a day without seeing this word somewhere. We use it a lot and usually in a negative way. Are we really that overloaded with junk? Maybe, maybe not. But the concept of detoxing – simply removing harmful substances from your body – is a good one. Most of […]