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Vegan Recipes and Plant Based Cooking

Great tasting recipes without the meat. I obsess over technique, flavor profiles and plating. The delicious art of plant based cooking.

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Showing posts from September, 2010

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Vegan Eats 9/26

September 27, 2010

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Vegan Eats 9/25

September 26, 2010

avocado chick peas pasta

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Vegan Eats 9/23

September 23, 2010

avocado pasta vegan

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Almost Vegan Eats 9/22

September 23, 2010

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Almost Vegan Eats 9/21

September 22, 2010

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Simple and Delicious Vegan Salad Dressing

September 22, 2010

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Pesto Rice

September 17, 2010

rice sauce vegan

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A Healthy Vegan Diet: Part One

September 12, 2010

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Cumin Lentils

September 07, 2010

lentils vegan vegetarian

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Red Bean Sandwich

September 03, 2010

red beans sandwiches

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Garlic Galore

September 03, 2010

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Recipes Archive

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Trending Recipes

Vegan Recipe: 5 Minute Chocolate Mousse

This recipe is extremely easy to execute and it's also very kind to your wallet. It has only four ingredients. It's made in seconds using only your food processor. Yet, somehow it tastes just like something you worked really hard to make. There are many vegan chocolate mousse recipes on the internet. A lot use aquafaba. That weird liquid from a can of chick peas. Hard pass. Others use too many ingredients and require way more work than is necessary. This recipe is simple and delicious. I'm not a dessert cook. So when I do decide to create a dessert it has to be fairly uncomplicated and it has to be really yummy. That's exactly what this is. Ingredients 1 package silken firm tofu 3 tbls granulated truvia or similar sweetener 2 tbls original flavor almond milk 1/4 cup cocoa powder This mousse is light, airy, creamy and rich. How does it do that? By the magic of tofu. That's how. It's every bit as good as any dairy based pudding or mousse without the guilt of a

French Black Beans and Mushrooms with Gravy Vegan

There's something really satisfying about mushrooms treated in a french preparation. Wine, mustard and thyme are one of those classic combinations that evoke a fine dining experience without the fine dining price tag. 1 pint baby bella mushrooms chopped small 1 can black beans, rinsed 3 cloves garlic, minced 1 tbl tsps soy sauce 2 tbl spicy mustard 2 tsps prepared, jarred, horseradish (horseradish, vinegar and salt) 1 tbl hot sauce 1/4 cup dry white wine 2 tbls olive oil 2 tsps dry thyme 1 tsp black pepper 2 tsps salt When you cook down mushrooms some kind of molecular magic happens that turns bland, spongy fungi into a delectable culinary powerhouse. Add some wine and a few other components and you've got a deep, dark saucy ragout that will make anything you cover it with irresistible. It's a simple mixture that yields complex tastes and textures. It won't take up a lot of your time to make, but you'll have a hard time not eating it all in one sitting. Start yo

Asparagus and Tomato Salad

Asparagus is usually prepared cooked, but it's actually great in raw preparations. There's no worrying about losing that crunch and snap. It also has a milder, less grassy taste uncooked. Asparagus isn't traditionally a salad base, but it works well with fresh tomatoes to create a salad that's different in flavor and texture from your classic salad combinations. Thanks to the tasty nature of the two main components, a lot of herbs or spices are not required. These ingredients stand on their own. If you want your salad to be really fancy you could just use the asparagus tips and save the stalks for some other dish. A great thing to know about preparing asparagus is that there is generally a much larger useful portion than most people realize. We're told to snap it and the part that breaks off at the bottom should be discarded. But I often find that a lot of useful stalk is left on the bottom. Save those pieces nad cut them into chunks. If your knife goes throu

Vegan Recipe: Hearty Fall Soup

If you're looking for a soup to make you feel warm and full on a cold winter day, this is the one. Warming spices and exotic mushrooms give it umami and depth. Meaty garbanzos add texture and a satisfying chew. 3 stalks celery, chopped 6 cloves garlic, chopped 2 guajillo peppers 3 cups fresh spinach 1/4 cup mixed dried mushrooms (porcini, oyster, chanterelle, morel) 1/4 cup olive oil 1 tsp soy sauce 1/4 cup nutritional yeast 2 tbls red wine vinegar 1/4 cup dry white wine 1 can garbanzos, rinsed 5 cups water 2 tsps turmeric 2 tsps paprika 1 tsp thyme 2 tsps salt 1 tp black pepper Bring the mushrooms, guajillo, wine, oil, water and salt to a boil and then simmer for 15 minutes. Add celery, garlic, jalapeno, soy sauce, vinegar yeast, spinach, spices. Continue to simmer for 15 more minutes. Add garbanzos. Simmer 15 more minutes.

More Vegan Rice Mixes

Update: my mistake. vigo rice contains dehydrated chicken. don't know how i missed that the first time around. but i found a carolina yellow saffron rice that was animal and dairy free. the spicy yellow is not vegetarian. but the saffron yellow is vegetarian/vegan. i also learned mahamtma rice is the same as carolina rice. different branding depending on your location. visit their website for more detailed info on ingredients. you can quickly look up the nutritional info and ingredients of any of their products. http://www.carolinarice.com/en-us/products/categories/15/RiceMixes.aspx also go to the mahatma site. http://www.mahatmarice.com/en-us/products/categories/2/RiceMixes.aspx notice how it is the same as the carolina one. one brand for the east coast, the other for the west i would guess. The other day I was browsing amazon for vegan food. Rice mixes in particular because I love flavored rice, but do not love buying lots of expensive spices. What I was really cravi

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