Chopping and sauteing collard greens with onions, tomatoes, olive oil and garlic will greatly enhance their mild flavor, so that’s the approach we take in this recipe which delivers great taste with no saturated fat. The greens are not boiled to death either, so they retain the majority of their nutritional goodness. Feel free to slurp down that “pot likkor” after everyone eats the greens!
Vegan Burgers Made with Mushrooms, Chickpeas and TVP
Tweet #vegan Vegan burgers are a staple in both a transitioning and long-time vegan’s life. Vegan burgers can be made from a wide variety of plant-based combinations of ingredients, and are surprisingly easy to make as well as delicious. For those with busy schedules, vegan burger patties can made in made ahead in large quantities […]
Vegan kimbap takes a bit of time to prepare with all the cutting and julienning and sauteeing you must do before the rolling begins. But trust me, the end result is totally worth it. We swapped the traditional beef or fishcake for marinated wood ear mushrooms in this tasty, plant-based version of a Korean favorite. Bring your vegan kimbap to the next potluck or work event, and see how impressed everyone is with your kitchen genius! You can thank me later.
Vegan Crab Cakes – Tastiest Vegan Crab Cake Recipe Ever!
Adopting a vegan lifestyle or plant-based diet means giving up seafood as well as meat. But that doesn’t mean you have to give up the flavors of seafood, just be a bit more creative with ingredients. There’s nothing that omnivores eat that cannot be veganized, and these ridiculously delicious, easy to make vegan crab cakes prove it.
The Best Vegan Carrot Dog Recipe Ever
This recipe creates an extremely flavorful and surprisingly (almost shockingly) delicious carrot dog… a plant-based, gluten free, soy free, unprocessed hot dog replica that you can enjoy at summer barbecues without the expense of commercial vegan meat substitutes.
Red Onion and Garlic Salad Dressing
My friends and family know about my dislike of salads and have been known to make jokes about it. However, I now have a secret weapon to conquer my fear of salad. I love red onions, and I love garlic. So the two together created a delicious flavor explosion in my mouth that I just have to share.
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Test Kitchen: Homemade Vegan Cheese by Vegangela
Tweet #vegan One of the things vegans miss most when transitioning is cheese. And though most vegan cheeses aren’t QUITE the same as cow or goat milk based cheeses, there are many commercial brands and some home made versions which definitely fill the void. In the Test Kitchen this week we checked out the homemade […]
Test Kitchen: Creamy Vegan Mac and Cheese
Just this week an online acquaintance forwarded me a recipe to try in The Test Kitchen for mac and cheese that she found online at Vegan Yumminess. The sender was raving about the fabulousness of this mac and cheese, which I have to admit got my attention. Here’s the result of this week’s Test Kitchen experiment for vegan mac and cheese.
Test Kitchen – The Vegan Zombie’s Seitan Recipe
This week in The Test Kitchen we do The Vegan Zombie’s seitan recipe and give it 7.5 to 8 stars. The part I didn’t like was burning my oven for two hours to cook four patties of wheat meat. Dude, who is gonna pay this electricity bill? The Zombie Apocalypse probably won’t happen before it’s due.
Test Kitchen – Vegan Fried Chicken
In honor of National Fried Chicken Day on Sunday July 6th, I made some vegan fried chick’n from a recipe found on a popular vegan site. Unfortunately, I was not impressed.
Product Review: Veggie Ribs Meatless BBQ Rib Mix
An easy to make Veggie Ribs Meatless BBQ Rib Mix was put to the test this week. We were surprised that such a modestly priced mix passed our taste test for vegans and omnis with flying color and a five-star rating.
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