Category Archives: Recipes
Easter is all about chocolate, chocolate, chocolate, right? With the odd hot cross bun and slice of simnel cake thrown in for good measure. But none of these Easter goodies are suitable for vegans surely? Well, think again. It’s really easy to get your hands on a free-from-chocolate egg this year, and many of the major supermarkets have got on the bandwagon and are offering dairy-free products. You can get a vegan Easter egg with chocolate orange discs from Asda and Tesco even has a white chocolate egg with buttons on offer. Or for something more luxurious check out the little delights made by Booja Booja. Failing that you can make your own delicious vegan Easter treats. Here are some of my favourite recipes – you’ll find sweet treats at the top and Easter lunch recipes at the end:
Children aren’t the only ones who wait for the Easter Bunny to bring them a basketful of treats — grown-ups look forward to it, too! After all, who doesn’t like all the special candies and desserts that come with Easter? Chocolates, candies, and vegan marshmallows are a few of the all-time favorite goodies for Easter morning. But, let’s not forget about the dessert that follows Easter dinner!
Ever wish you could taste the rainbow? With this raw rainbow chakra cheesecake, you can! When you slice in, you will find a rainbow of colors and natural, fruity, and delicious flavors begging to be devoured. This is a fun weekend project for when you have a bit more time, once it comes together it is absolutely worth the wait.
FOR THE CRUST:
- 1 cup raw almonds (or preferred nut/seed)
- 3/4 cup soft, pitted Medjool dates
- A pinch of salt (optional)
- 1/2 teaspoon vanilla extract (optional)
FOR THE KEY LIME CHEESECAKE BASE:
- 1 1/2 cups cashews, soaked until soft, then drained and rinsed
- 3/4 cup light coconut milk from a can
- 1/2 cup lime juice
- 1/3 cup melted coconut oil (coconut butter for oil-free)
- 1/3 cup agave nectar or your favorite liquid sweetener
FOR THE COLORS:
- 1/2 cup cheesecake plus 3/4 cup strawberries, for red
- 1/2 cup cheesecake, 1/2 cup papaya, and 1/2 teaspoon turmeric, for orange
- 1/2 cup cheesecake, 1/2 a mango or banana, 1/2 cup pineapple, and zest of 1 lemon, for yellow
- 1/2 cup cheesecake, 2 bananas, and 2 teaspoons spirulina, for green
- 1/2 cup cheesecake and 1 1/4 cups blueberries, for purple (reserve 1/2 cup of this color)
- 1/2 cup blue cheesecake plus 3/4 cup blackberries, for indigo
- 1/2 cup cheesecake, 1 banana, and 2 blackberries (more as needed), for violet
TO MAKE THE CRUST:
- Combine ingredients in your food processor until sticky. Get your 8-inch springform pan ready. Spray the sides and line the base with a circle of parchment paper. You could also use an 8×8-inch loaf pan or 12 silicone cupcake liners. Press the dough for the base into preferred mould, then set in the freezer.
TO MAKE THE FILLING:
- Blend cheesecake base until excessively whipped and smooth, then set aside.
- Make one color at a time, start with red and finish with violet. For the red, add the ingredients to the food processor and process until smooth. Pour on top of the crust, spread it out evenly and swirl or shake to settle. Freeze until firm or tacky, about 30-60 minutes.
- Wash the food processor and once the red layer is tacky, make the orange and pour on top. Repeat until done.
Freeze until firm 6-8 hours, easily done overnight. Remove, decorate, thaw as desired, and serve.
About the author: Count your colors, not your calories! Vibrant recipes that tantalize your tastebuds. Christa Clark is a vegan blogger with a deep passion for recipe creation, yoga, structural integration, alchemy, writing, researching, art and sharing her plant-based lifestyle with others. Christa encourages others to discover the wonderful benefits of a plant-based lifestyle where you can “count your colors and not your calories!” She is the creator of the vegan blog Artistic Vegan and author of “Artistic Vegan: Meatless Mainstays for Modern Man” with a new book on the horizon.
With at least 18 grams per serving, these meals prove vegetarians can have their protein and eat it too.
7. Vegan Chili
Every good vegetarian needs a bean chili recipe in their arsenal. Just remember: Do all your eye rubbing before chopping the jalapeños. Recipe available here.
9. Brown Butter, Peas, and Mint Omelette
With 8 grams of protein in every cup, frozen peas can do more for your sore muscles than just ice them. Recipe available here.
13. Corn Meal and Oat Waffle Mix
Sick of eggs for breakfast? Oats and corn meal will take care of you. Recipe available here.
We’re always looking for ways to divulge in our favorite pleasures without the guilt. Case in point, brownies. Now, with this amazing recipe, you can! Here’s everything you need to know about flourless gluten / dairy free sweet potato brownies!
The good news is that you are trying to eat veg! The bad news is that you’re thinking how much you will miss all your old favorite foods. Well, guess what? The better news is that going veg doesn’t mean you have to sacrifice the dishes you love most. Pretty much anything you used to eat can be made with plant-based ingredients – even really meaty dishes like burgers, meatballs, and Buffalo wings. It just takes a little imagination, a bit of creativity, and the benefit of some tips and guidelines to help you create delicious vegan versions of those recipes. Soon you will be making delicious, satisfying meals that will satisfy your cravings, and before you know it, you will realize you don’t even miss the meat at all. Get your veg on with these 10 substitutes:
Tofu, Tempeh, Seitan, and TVP
You may not think of tofu or tempeh as vegetables, but they are plant-based and made from soybeans. TVP, or texturized vegetable protein, is also made from soy. Seitan is made from wheat gluten. The meat in any recipe can be replaced with one of these plant-based options. Tofu makes the perfect swap-out for chicken whether you want Crispy Tofu Nuggets, Moroccan Cutlets in a Lemon-Olive Sauce, or chunks for Chinese food like Kung Pao Tofu. Tempeh is wonderful for fish dishes because it has a flaky texture.
When you want that meaty taste, that umami, mushrooms are the way to go. Their flavor is rich, earthy, and meaty, especially cremini or Portobello mushrooms. They are healthy and filling and can replace meat in any recipe. My favorite way to eat mushrooms is to saute them in vegan butter and add thyme, black pepper, and balsamic vinegar. Then I serve them over polenta unless I’m piling them up on a crispy roll to make a French Dip sandwich. Try mushrooms in this Mushroom Stroganoff or as a vegan “Lamb” Burger.
If you have not yet tried jackfruit, you need to go out and get some. Technically, jackfruit is a fruit but incredibly, it can stand in for meat in savory dishes. You can buy it raw or already cut up in a can. Jackfruit has a very slight sweet taste but not so much that you can’t use it to make a decadent, satisfying Philly Cheesesteak. Jackfruit is perfect for barbecue sandwiches, stir-fries, or any dish that uses beef, chicken, or pork.
When anyone goes veg, eggplant is probably the first vegetable that comes to mind, but you can do so much more with it than just make parmigiana. Eggplant has a rich, meaty taste and it’s very versatile. If you think you’re not a fan of eggplant, try it in these Eggplant Burgers and you will change your mind.
Lentils have always been a stand-in for meat since the beginning of veganism. Lentils are hearty and can replace ground beef easily. Lentils come in a variety of colors such as green, red, brown, and black. They cook up quickly, are inexpensive, and a small amount goes a long way.
Beans and Legumes
Beans and legumes are amazing. They are inexpensive, healthy, filling, and there are so many to choose from: black beans, kidney beans, pinto beans, aduki beans, chickpeas and black-eyed peas, to name just a few. Beans make for hearty soups, stews, and chilis.
Right now I bet you’re thinking, “How can cauliflower replace meat? It’s so white and bland.” Well, it can. When you season it and cook it up right, cauliflower can be the star of any dish. I like to use cauliflower to replace the chicken in Asian dishes like Cauliflower Manchurian and even Buffalo wings. You can slice the cauliflower into steaks and make an incredible Cauliflower Piccata.
Potatoes are not just for side dishes. They can be the main ingredient in so many dishes. Whether you roast them, boil them, bake them, mash them, or fry them, potatoes are always a favorite. Start your meal with a Creamy Potato and Cauliflower Soup. Potato Samosas with Coconut-Mint Chutney are spicy and delicious.
Beets are nature’s candy. They are sweet and delicious and perfect for salads, but they have another side to them. Beets are also earthy and work well in savory dishes especially when roasted as in this Sesame Roasted Beets and Greens Dish. Amaze your guests with a beautiful platter of Beet Carpaccio and then treat them to Roasted Beet Burgers with Cumin-Scented Ketchup.
Ok, technically, nuts are not vegetables but they can be used to make vegan cheese and to replace meat in your cooking. Nuts can be incredibly “meaty” and can make a hearty and rich “meat” loaf for dinner. Nuts are often added to vegan burgers for added “meatiness.” Try these Kidney Bean –Walnut Burgers with Mississippi Comeback Sauce.
As you can see, when it comes to replacing meat in your meals, your options are practically limitless. Stop thinking of vegetables as side dishes and move them to the front of your plate. With all the hearty, “meaty” recipes you can create, there is no way you will miss the meat.
Who has time to cook healthy veggie-packed meals? You do – when you put your slow cooker to work for you. Often when we think of slow-cooker meals we think of heavy, creamy, fat-laden comfort foods. The truth is, slow cooker meals can be comforting AND healthy, not to mention the fact they offer the ultimate in efficiency. Simply toss in some fresh veggies and plant-based protein, and come home to a delicious, simmering meal. Plus, you’ll have leftovers all week.
We guarantee that these recipes can make any skeptic gain a new appreciation for the delicious decadence vegan food can offer us — and perhaps even never look back again!
From breakfast to dinner, this list has it all; here are 16 plant-based foods that could turn anyone vegan!
2. And while everyone is concerned you’re not getting enough protein, your burger is actually a healthier protein source.
3. You don’t need mayonnaise to make a killer potato salad.
4. And it doesn’t take a vegan to tell you that mayo is gross and has no place at a barbecue anyway.
6. You know that spices and seasoning is a better way to bring out the flavor of summer produce than slathering it in animal fat.
7. And that God made vegetables for grilling.
9. Not eating meat and dairy leaves more room for EVERYTHING ELSE.
10. And that the best part of a barbecue is not always the burger, anyway.
12. You don’t need cream to make something delicious.
14. And knowing no animals were harmed makes it that much more delicious.
15. And so to you, vegan food is a heckuva lot prettier than the “real” versions.
16. At the end of a barbecue, carnivores are usually suffering from the meat sweats.
17. Vegans don’t have that problem.
18. Not even close.
Almond milk is a fantastic alternative to dairy, regardless of your dietary requirements. We were pretty excited to hear that Starbucks will soon be including almond milk as an option on their menu and just when we thought our almond milk dreams had come true, we came across this make your own almond milk hack, which also apparently makes the milk taste better. The thing is, almond milk can be very expensive to buy and making it at home can be a bloody pain in the a**.