The Joys and Benefits of Living Compassionately and Healthfully. In Other Words: Vegan.
  • Tempeh Bacon

    Enjoy this fabulously delicious recipe from The Vegan Table. Click here to watch a video demonstration of Colleen preparing one of her favorite (and most famous) recipes. Tempeh is a delicious, versatile soy-based food that is wonderful grilled, baked, fried, or steamed. It has a great nutty flavor and...

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  • Drop Biscuits

    Enjoy this complimentary, fabulously delicious recipe is from The Joy of Vegan Baking. Watch Colleen demonstrating how to make it here. Traditionally served as a side dish with a meal, these are perfect for making biscuits and gravy (make them a tad larger for this purpose), a hearty breakfast...

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  • Fettuccine Alfredo with Zucchini-Cashew-Basil Cream
    Fettuccine Alfredo with Zucchini-Cashew-Basil Cream

    The original recipe from my good friend Tami Wall included fresh tomatoes and sauteed mushrooms, which you can certainly add, but I just thought the cream sauce was so delicious as the basis for a vegan “Alfredo” that I wanted to offer it as such. Ingredients 12 ounces fettuccine...

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  • Cuban Black Bean Burgers
    Cuban Black Bean Burgers

    These veggie burgers derive their Cuban flair from ingredients such as black beans, rice, plantain, red pepper, and lime juice. Spices including coriander, paprika, chili powder, and cumin give them a little spicy kick. Thank you to our recipe contributor Cathy Fisher of Straight Up Food for contributing this...

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  • Fava Bean Hummus

    Preparing dried fava (aka broad) beans takes no time at all, and this is a wonderful use of this fantastic, nutrient-rich legume. Use this as you would chickpea-based hummus: as a spread, dip, or side dish. Ingredients 4 ounces dried fava/broad beans, rinsed 2 carrots, halved lengthwise 2 medium...

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  • Roasted Vegetable Salad with Dill Dressing
    Roasted Vegetable Salad with Dill Dressing

    This warm salad incorporates a variety of roasted and raw vegetables, and is finished with a creamy dressing made with fresh dill, green onions, and tofu. Thank you, recipe contributor, Cathy Fisher of Straight Up Food for her delicious recipe! Ingredients – Salad 6 small golden beets, skins on...

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  • Umbrian Lentil Stew
    Umbrian Lentil Stew

    (Note about photos: The other dishes pictured are related to my two recent posts about my Mediterranean Feast and Mediterranean Weekend.) Umbrian lentils are a small, brownish-green variety grown in Castelluccio in the Umbrian region of Italy (right next to Tuscany). Umbrian lentils come in a range of muted...

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  • Rainbow Noodles
    Rainbow Noodles

    A simple, colorful, delicious recipe from our fabulous recipe contributor and blogger, Amanda Mann of Sweet and Savory Vegan. Ingredients 1 teaspoon toasted sesame oil 1/2 pound shitake mushrooms, sliced 3 scallions, white and green parts, chopped 2 carrots, cut into matchsticks Serve as a side dish with marinated...

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  • Parsnip Spice Cake with Ginger Cream Cheese Frosting

    Hello Lovely Members – this recipe is just for you! Please post photos of it once you make it, and let me know if you like it. I created it just for you! Lest you think parsnips don’t belong in cake, may I remind you of how delicious carrot...

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  • Tropical Tofu
    Tropical Tofu

    This recipe is fantastic for serving in the summer, because of the tropical pineapple, but it’s also a great cold-weather treat served piping hot over a bed of rice. This is one of the first recipes I ever created with tofu, so it holds very fond memories for me....

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  • Red, White, and Blue Terrine
    Red, White, and Blue Terrine

    This visually striking dessert is as healthful as it is gorgeous and perfect for the warm weather that is fast approaching! Using plant-based agar rather than animal-based gelatin provides the perfect jelly mold. Though it takes a little time to prepare, it’s well-worth it for a special occasion and...

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  • Creamy Leek Polenta
    Creamy Leek Polenta

    The buttery texture of the leeks and soft texture of the polenta culminate in creamy perfection. Ingredients 2 tablespoons nondairy butter (such as Earth Balance), divided 3 large leeks (white and pale green parts only), thinly sliced and diced Serves 4 to 6 Serving Suggestion I love the combination...

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  • Kale Chips and Kale Salad – Video Recipe
    Kale Chips and Kale Salad – Video Recipe

    It’s no secret that I love kale – in salads, in soups, as chips – really any way it’s prepared. I love curly kale, purple kale, Lacinato/Tuscan/dinosaur kale. You name it, I love it. Enjoy this lil’ video filmed by my good friend Blake Wiers (blakewiers.com). I hope it...

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  • Chipotle Black Bean & Delicata Squash Quesadillas
    Chipotle Black Bean & Delicata Squash Quesadillas

    Today’s recipe has been carefully crafted and beautifully photographed by our lovely Cadry Nelson of Cadry’s Kitchen. A dear friend, a talented chef, a bright light, and a voice for the animals, I’m so honored to be graced with Cadry’s contributions. Here is her very own description of today’s...

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  • Blueberry Milk

    This might not seem like much of a recipe, but I had to share it! It’s something I’ve been drinking almost daily, and it’s just a fun, easy, nutrient-dense snack/beverage/breakfast. AND, read on to find out why the benefits you get from the blueberries are negated if you make...

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  • Creamy Avocado and Artichoke Spread
    Creamy Avocado and Artichoke Spread

    Thank you to our recipe contributor Amanda Mann, the fabulous Sweet and Savory Vegan, for sharing this recipe with us!       Ingredients 1 ripe avocado 1 cup artichoke hearts (frozen and thawed or packed in water and drained) 1 teaspoon miso Use as a dip for crudités,...

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  • Roasted Balsamic Radicchio
    Roasted Balsamic Radicchio

    Because the vinegar is simply drizzled over the radicchio at the end, try to find an artisan-quality balsamic, as opposed to one labeled “of Modena.”       Ingredients 2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with...

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  • Nicoise-Style Salad
    Nicoise-Style Salad

    As suggested by the name, this colorful salad hails from the city of Nice in the Cote D’Azur region of France. My version is much healthier and compassionate, replacing the tuna with artichoke hearts and eliminating the chicken’s eggs. Ingredients 3 yellow potatoes, peeled and cubed 1 large garnet...

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  • White Bean Dip
    White Bean Dip

    A nutritious and delicious last-minute dip for fresh veggies or crackers. 2 15-ounce cans cannellini beans, rinsed and drained 1/3 cup chopped fresh cilantro 3 cloves garlic, peeled Yield: 3-1/2 cups Serving Suggestions and Variations *Use fresh parsley instead of cilantro. *To serve, drizzle some olive oil over pita...

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  • Cauliflower and Quinoa Mash
    Cauliflower and Quinoa Mash

    A hearty side (that can also serve as a main), this protein-rich dish can be whipped up in a flash. Ingredients 1 tablespoon water or olive oil for sautéing 2 yellow onions, finely chopped 2 cups dry quinoa, rinsed and drained Yield: 4 to 6 servings Tip from The...

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  • Smoky Spicy Brown Lentil Soup
    Smoky Spicy Brown Lentil Soup

    Because brown lentils (also called green lentils by some) already have a subtle smokiness, the smoked paprika brings it out even more. My favorite legume, brown lentils are versatile, delicious, and nutritious and lend themselves to hearty soups, stews, spreads, and loaves.       Ingredients 1 tablespoon olive...

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  • Raw Apple Crumble
    Raw Apple Crumble

    This dessert is easier and faster to make than an apple pie or apple crisp, and it requires no baking. Instead of refined sugars, this recipe uses dates for sweetness and lemon juice and nutmeg for that extra zing. Thank you to our recipe contributor Cathy Fisher of Straight...

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  • Chocolate Frosting
    Chocolate Frosting

    This complimentary recipe is from The Joy of Vegan Baking. A chocolate lover’s dream! Though many of the commercial brands of frosting are ‘vegan,’ they’re also made with unsavory ingredients, such as partially hydrogenated oil or high-fructose corn syrup. This recipe is as easy as it is delicious. 1/2...

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  • Chocolate Cake
    Chocolate Cake

    This complimentary recipe is from The Joy of Vegan Baking. This chocolate cake might be the easiest cake in the world to prepare, and it’s incredibly versatile, lending itself to a layer cake, bundt cake, or cupcakes. Though this is a pretty common recipe, I want to give credit...

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  • Cornbread
    Cornbread

    Enjoy this complimentary recipe from The Joy of Vegan Baking. When I make recipes such as this one, I wonder why instant mixes even exist. This recipe takes no time at all to prepare and is out of the oven in 30 minutes – hot, moist, and delicious. I...

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  • Blueberry Cobbler
    Blueberry Cobbler

    Enjoy this complimentary recipe from The Joy of Vegan Baking. This could easily be called ‘Fruit Cobbler,’ as it invites the inclusion of any berry or fruit, such as apples or peaches. Because I love biscuits and berries so much, this is one of my favorite desserts.    ...

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  • Decadent Chocolate Truffles
    Decadent Chocolate Truffles

    This complimentary decadent and delicious recipe is from The Vegan Table. These are so much fun to make (kids can get involved), and when you coat the truffles in a variety of ingredients, they become a beautiful, delicious dessert.     Ingredients 1 8 ounce container nondairy cream cheese...

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  • Elegantly Simple Stuffed Bell Peppers
    Elegantly Simple Stuffed Bell Peppers

    This complimentary recipe is from The Vegan Table. Use any combination of peppers for this elegant but simple recipe. It’s very versatile: the flavor will change depending on which herbs and spices you choose. Yield: 12 servings   Ingredients 1 cup water 6 bell peppers, preferably a variety of...

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  • Muhammara (Roasted Red Pepper and Walnut Spread)
    Muhammara (Roasted Red Pepper and Walnut Spread)

    Enjoy this recipe from The Vegan Table to give you a sample of the delicious fare featured in this popular book! A delicious rich red pepper spread with walnuts and a hint of spiciness. Make this the day before serving to allow the flavors of the spices to mix....

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  • Minestrone with Kale
    Minestrone with Kale

    This nutrient-dense recipe is from Colleen’s third cookbook, Color Me Vegan. The addition of kale in this classic comfort soup makes it even better, certainly more nutritious, and definitely more colorful! Oil-free if using water to sauté, soy-free.   Ingredients 1 tablespoon oil or water for sautéing 1 large...

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  • Six-Shades-of-Red Soup
    Six-Shades-of-Red Soup

    This beautiful and delicious recipe is from Colleen’s uniquely organized cookbook, Color Me Vegan. A rich-tasting and rich-colored soup, this soup is a testament to how delicious low-calorie food can be. Oil-free, wheat-free. Ingredients 10 cups water 2 cups red lentils, picked through and rinsed 3 red potatoes, unpeeled...

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  • Caramelized Bananas
    Caramelized Bananas

    Enjoy this simple recipe from Color Me Vegan. Cooking bananas (whether you’re baking, grilling, sautéing or broiling) brings out their natural sugars, making this favorite fruit of mine even more delectable than when it’s raw. Wheat-free, soy-free if using soy-free Earth Balance Ingredients 5 ripe bananas 2 to 3...

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  • Blueberry Buckle
    Blueberry Buckle

    This complimentary recipe is from Color Me Vegan. In my first cookbook, The Joy of Vegan Baking, I included cobblers, crisps, and crumbles and thought it was time to add a “buckle” to the list of these fairly similar desserts. The main difference has to do with the topping...

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  • Citrus Salad with Kale
    Citrus Salad with Kale

    This is Colleen’s favorite recipe is from her third cookbook, Color Me Vegan. Enjoy this fresh, light, delicious salad anytime of the year. Soy-free, wheat-free, oil-free.   Ingredients 1 bunch kale, leaves stripped from rib and finely chopped 2 oranges, peeled with membranes removed and separated into wedges 1...

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  • Black Olive Bruschetta with Cashew Cream
    Black Olive Bruschetta with Cashew Cream

    This fabulously delicious recipe is from Color Me Vegan; Colleen also demonstrates how to make it in her video for this amazing appetizer, featured below and here. This is a beautiful and delicious appetizer. The contrast between the white cashew cream and black olives is striking – and even...

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  • Asian-Inspired Edamame Salad
    Asian-Inspired Edamame Salad

    A quick convenient light meal, snack, or side dish, this is one of my go-to favorites any time of the year. Ingredients 8 cups water 1 tablespoon salt 16 ounces frozen, shelled edamame 1/4 cup seasoned or plain rice vinegar 1 tablespoons toasted sesame oil 1 tablespoon tamari soy...

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