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...

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...

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...

(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...

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...

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....

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...

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...

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...

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...

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,...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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.    ...

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...

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...

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....

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...

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...

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...

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...

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...

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...

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...