Vegan Pizza

Ingredients:

• 3 cups water
• 3/4 cup yellow cornmeal
• 1 teaspoon salt (optional)
• 1/2 tablespoon fresh ground black pepper
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 teaspoon extra virgin olive oil
• 1/2 cup tomato paste , mixed with
• 2 tablespoons water
• 1/2 cup red pepper , sliced (about 1/2 medium pepper)
• 1/2 cup green pepper , sliced (about 1/2 medium pepper)
• 1/4 cup small red onion , sliced (about 1/2 small onion)
• 1/8 cup mushroom , sliced (about 8)
• 3 -4 ounces vegan sausage links , cooked
• 2 tablespoons sliced black olives
• 3 garlic cloves , sliced

How to  Make? View on http://www.food.com/recipe/ww-core-polenta-crust-pizza-293167

Sauteed Portobellos and Spinach

Ingredients

• 3 tablespoons butter
• 2 large portobello mushrooms, sliced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 clove garlic, chopped
• 2 tablespoons dry red wine
• 1/4 cup grated Parmesan cheese

Directions

1. Melt butter in a large skillet or saute pan over medium heat. Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
2. Pour in wine and reduce heat to low; simmer 1 minute. Stir in Parmesan cheese and serve.

Lemon Coconut Quinoa with Ginger Hummus

Ingredients

• 1 cup red quinoa, cooked and cooled
• 1 cup brown rice, cooked and cooled
• Juice of 1 fresh lemon
• 1/4 tsp. lemon zest
• 2 Tbsp. unsweetened coconut flakes
• 2 Tbsp. fresh dill, finely chopped
• 1 small tomato, finely chopped
• 1 small sweet onion, finely chopped
• 1 ripe avocado, peeled, pitted and mashed
• 2 cups chickpeas, cooked
• 1 Tbsp. balsamic vinegar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. sea salt
• 1 Tbsp. black sesame seeds
• 1 tsp. fresh ginger, grated

How to Make? View on : http://eatdrinkbetter.com/2011/11/04/lemon-coconut-quinoa-with-ginger-hummus/

Roasted Mushroom and Sunchoke Bisque

Ingredients

• 2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick
• 1 large Yukon Gold potato, diced
• 6 large cloves garlic
• 2 tablespoons olive oil, divided
• sea salt and freshly ground black pepper to taste
• 8 ounces mushrooms, sliced
• 2 tablespoons vegan margarine
• 1 large onion, diced
• 1 teaspoon sea salt
• 2 cups water
• 6 cups mushroom broth
• 1 tablespoon chopped fresh sage
• 1/2 cup soy milk (optional)

How to Make? View on http://allrecipes.com/ Here!

French Apple Tart

INGREDIENTS

• 1 1/4 cups (200g/6.5 oz) all purpose flour
• 1/2 cup (60g/2 oz) icing sugar
• 1/2 cup (125g/4 oz) cold margarine (Earth Balance)
• 2 tbsp ground flax seed
• 2 tbsp cold water
• 2-3 tbsp cold coconut milk (or soy creamer/milk)

View More Pictures of the Recipes and How to Make on Vegandad.blogspot.com Here!

Tofu Scramble

Ingredients:

• 1/3 onion, chopped
• olive oil, as needed
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt and pepper
• 1/2 teaspoon garlic powder
• 1 pound extra firm tofu
• big handful fresh spinach
• 2 medium tomatoes, chopped
• 1/4 cup salsa

How to Make? View on http://vegweb.com Here!

Miso-Tahini Goddess Dressing

Ingredients:

• 1/2 cup olive oil (or sub another veggie oil for a lighter flavor)
• 1/2 cup water
• 3 tablespoon tahini
• 2 tablespoon apple cider vinegar
• 1 tablespoon tamari / soy sauce
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon powdered garlic
• 2 teaspoon miso (any kind)
• fresh green onion / parsley to taste

How to Make? View on http://vegweb.com Here!

Vegan Gluten-Free Mini Veggie Burgers

Servings

12-13 mini burgers

Ingredients

• 2 cups cooked drained lentils (see cooking instructions below or use canned)
• ½ cup dry amaranth
• 1 tablespoon olive oil
• ½ cup onion, finely diced (about half a medium onion)
• 1 large carrot, peeled and grated
• ¼ teaspoon celery seeds
• ½ cup quick or instant oats (or old-fashioned oats pulsed in a food processor)
• 2 tablespoons ketchup
• 2 tablespoons nutritional yeast flakes
• ½ teaspoon salt, or to taste
• ½ cup toasted sunflower seeds

How to Make? View on http://www.thedailygreen.com Here!

Cheesy Kale Chips

(Makes: It doesn’t matter because you’ll eat them all in one day anyways)

Ingredients:

• 1 bunch curly kale
• 1 cup cashews (soaked for a couple hours)
• 1 red bell pepper, deseeded
• Juice of half a lemon (2 tablespoons)
• 1/2 cup nutritional yeast
• 1 teaspoon sea salt (or to taste)

How to Make? View on http://prideandvegudice.com Here!

Black Quinoa, Sweet Potato Kale Cakes

Ingredients:

• 2 cups organic black quinoa, soaked for at least 4 hours
• 1 1/2 cups pure water
• 2 cups organic sweet potato
• 6-7 large organic kale leaves, de-stemmed
• 2 tbsp fresh, organic lemon juice
• 1 1/2 tsp pink Himalayan or Celtic sea salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 cloves organic garlic, minced
• 1/4 tsp ground cinnamon
• Piece of kombu (optional: great for quality salt, trace minerals, electrolytes, etc.)
• About 1 cup garbanzo flour (garbanzo/fava bean flour works well too)
• Cold-pressed virgin coconut oil for skillet/pan

How to Make? View on http://www.yumuniverse.com Here!

Asian-Inspired Raw Kale Salad

Ingredients for one salad:

• 5 big stalks of kale
• 1/2 avocado, cubed
• 1 carrot, peeled and sliced into strips with a vegetable peeler
• 3 tablespoons purple cabbage, chopped
• 1 tablespoon cilantro, roughly chopped
• 1 tablespoon red onion, thinly sliced
• 1 teaspoon sesame seeds

How to Make? View on http://cookieandkate.com Here!

 

Vegan Beef-less Taco Salad

(makes 4 servings – or 2, depending on how much you like taco salad)

Ingredients:

• 1 package (12 oz) Beef-less Ground Beef from Trader Joe's
• 2 tbsp olive oil
• ½ cup cooked brown rice
• 1 onion
• ½ cup Daiya vegan cheese
• ½ ear sweet corn
• 2 tbsp guacamole
• 2 tbsp mild salsa

How to Make? View on http://www.thisdishisvegetarian.com Here!

Toasted Barley Salad with Tomato, Zucchini, & Caramelized Corn

Ingredients:

• 1 ½ cups barley
• 4 ears corn, shucked
• 2 meduim zucchini, thinly sliced with a mandolin
• 6 plum tomatoes, diced large
• 2/3 cup parmesan cheese, grated, plus a little more crumbled for serving
• 1 large garlic clove, minced
• ¼ cup fresh lemon juice
• ½ cup teaspoon fine-grain sea salt
• Freshly ground black pepper, to taste
• 1 handful basil leaves, thinly sliced

How to Make? View on http://thefloursack.blogspot.com Here!

Vegetable Curry

Ingredients:

• 1 onion, chopped
• 1 tbsp grated ginger
• 2 garlic cloves, smashed
• 2 celery stalks, diced
• 1 medium carrot, grated
• ¼ tsp ground turmeric
• ½ tsp cinnamon
• 1 cup yellow split peas, soaked overnight and drained
• Four cups water
• 250g unpeeled sweet potato, chopped
• 350g pumpkin, chopped
• 1 heaped tbsp miso
• 2 tbsp mirin
• 1 squeeze lime to taste
• 1 handful coriander or flat-leaf parsley, chopped
• 350g organic tempeh or firm tofu
• Olive oil

How to Make? View on http://www.smh.com.au Here!

Raw Corn and Avocado Salad

by Dani Spies

Ingredients

• 3 cups of corn, cut off the cob (about 3 cups)
• 1 red pepper, diced
• ½ red onion, diced
• 1 cup of cherry tomatoes, quartered
• 1 large or two small avocados, cut into bite size pieces
• 1/3 cup chopped cilantro
• The juice of one lime (2 if their not super juicy)
• Salt and pepper to taste

How to Make? View on http://www.care2.com Here!

Vegan Watercress Soup Recipe

Ingredients (use vegan versions):

• 1 teaspoon coconut oil
• 1 onion, diced
• 2 cups fresh or frozen peas
• 4 cups water or vegetable stock
• 1 cup fresh watercress, chopped
• 1 tablespoon fresh mint, chopped
• pinch salt
• black pepper, to taste
• 1/2 (14 ounce) can coconut milk (or other nondairy milk)

How to Make? View on http://vegweb.com Here!

Basic (Vegan) Chocolate Cupcake Recipe

INGREDIENTS

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Vegan Fluffy Buttercream Frosting

How to Make? View More on http://www.chow.com Here!

Moroccan Stuffed Tomatoes

Ingredients:

• 3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
• 6 medium ripe vine tomatoes, tops sliced off and seeds removed
• Sea salt
• 1 medium onion, very thinly sliced
• 2 garlic cloves, minced
• 1 pound firm medium zucchini, trimmed and grated
• 3 tablespoons finely chopped cilantro
• 1/3 teaspoon chile flakes, or to taste
• tablespoons toasted shelled pistachios.

How to Make? View on http://www.treehugger.com Here!

Green Bean Salad with Smoked Almonds

Yield: 4-6 servings
Time: 20 minutes

Ingredients

3/4 pound green beans, trimmed
3/4 pound yellow wax beans, trimmed
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon minced garlic
1/2 cup smoked almonds, coarsely chopped
1/3 cup chopped fresh basil

How to Make? View on http://www.annarbor.com Here!

Green Beans, Potatoes and Spinach in Coconut Curry

Ingredients:

• 1/3 cup cooking oil
• 2 1/2 cups pureed tomatoes
• 1 1/2 tsp salt
• 1 tsp turmeric
• 1 tbsp ground black mustard seeds
• 1 tbsp crushed cayenne pepper (this amount will make it quite spicy, so cut back if you don't want your curry so hot)
• 1 cup water
• 1 lb potatoes, unpeeled, and cut into 1/2 inch cubes
• 1/2 lb green beans, trimmed and cut in 1 inch pieces
• 1/2 cups coconut milk
• 1/2 lb fresh spinach, washed and chopped

How to Make？ View on : http://www.treehugger.com/files/2011/08/weekday-vegetarian-green-beans-potatoes-spinach-curry.php