I Want Weekly Recipes and Lifestyle Tips!
Sign up now to get the latest cruelty-free lifestyle tips, news, and recipes e-mailed weekly.
1 Tbsp. oil 1/3 cup julienned celery 1/3 cup julienned carrots 1/3 cup julienned red bell pepper, seeded Salt, to taste 1/2 tsp. curry powder 2 Tbsp. whole-berry cranberry sauce 2 Tbsp. chutney 1 vegan puff pastry sheet, thawed 1 Celebration Roast, cut into thick slices • Preheat the oven to 350°F. • Heat the … Read more »
For the Pistachio Purée: 5 1/2 cups water 1 cup shelled roasted pistachios 1/4 cup mirin 1/4 cup instant vegan dashi powder For the Radishes: 8 radishes 1 Tbsp. sugar 1 Tbsp. salt For the Mushrooms: 1 1/2 lbs. king oyster mushrooms 6-7 Tbsp. canola oil, divided Salt and pepper, to taste 1 Tbsp. margarine … Read more »
1 1/4 lb. carrots, peeled 1 1/2 gallons water 3/4 cup macadamias 1/2 cup safflower or canola oil 2 Tbsp. maple syrup 1/2 Tbsp. vanilla 1/2 Tbsp. salt • Chop the carrots into small cubes no larger than a 1/4 inch by 1/4 inch. Boil in the water for 2 hours. • Purée the carrots, … Read more »
3 cups cucumber water (using 6 cucumbers) 2 cups vine-ripened tomato water (using 8-9 tomatoes) 2 tsp. high-quality sea salt 1 cup coconut water (or filtered water) 1 clove garlic 1/4 tsp. fresh chili, diced 2 Tbsp. lemon juice 2 Tbsp. flax oil 1/2 tsp. ground cumin 1/2 cup diced firm avocado 1/4 cup tart … Read more »
For the Portobello Fillets: 1 1/2 Tbsp. smoked paprika 1 Tbsp. paprika 2 Tbsp. Celtic sea salt 2 Tbsp. garlic powder 1 Tbsp. onion powder 1 Tbsp. black pepper 1 Tbsp. cayenne pepper 1 Tbsp. dried oregano leaves 1 Tbsp. dried thyme* 4 portobello mushrooms, cleaned 4-5 Tbsp. extra virgin olive oil Combine the spices … Read more »
For the Creamy Broccoli Soup: 2 Tbsp. canola oil 2 onions, chopped 4 celery stalks, chopped 3 lbs. broccoli (approximately 3 heads), stems trimmed and coarsely chopped and florets cut into bite-size pieces 8 cups vegetable stock or water 1 tsp. sea salt, plus more for seasoning 1/2 tsp. freshly ground black pepper, plus more … Read more »
10 lbs. carrots, sliced 4 cups Italian breadcrumbs 2 cups chopped dried apricots 1/2 cup sliced scallions 1 1/2 cups pine nuts 1 Tbsp. chopped garlic 1 Tbsp. paprika 1 tsp. cayenne pepper 1/2 cup salt 2 Tbsp. freshly ground black pepper 1 cup chopped fresh flat-leaf parsley 1 cup chopped dill 1 cup chopped … Read more »
1 Tbsp. olive oil 1 tsp. minced garlic 1 block tofu, pressed and cubed 1 red bell pepper, seeded and chopped 1/2 small onion, chopped 1 small zucchini, chopped Salt and pepper, to taste 2 cups cooked rice Chili-Mint Sauce, to taste (see recipe below) • Heat the olive oil in a large sauté pan … Read more »
For the Mushroom Duxelle: 1/2 cup vegan margarine (try Earth Balance brand) 4 Tbsp. chopped shallots 2 fresh garlic cloves, minced 1 lb. fresh assorted mushrooms, chopped Dry white wine sufficient to deglaze 1 1/2 Tbsp. chopped fresh parsley 1/2 tsp. chopped fresh rosemary 1 1/2 tsp. chopped fresh thyme Salt and pepper, to taste … Read more »
1 Tbsp. extra virgin olive oil 4 ears sweet corn, kernels cut off 1-2 jalapeños, seeded and diced 2 tsp. white vinegar 4 tsp. fresh lime juice Salt and cayenne pepper, to taste 1 scallion, thinly sliced 2 Tbsp. chopped cilantro 1 cup halved cherry tomatoes • Heat the olive oil in a wide skillet … Read more »
4 cups diced watermelon 1 large cucumber, peeled, seeded, and diced 1 jalapeño, seeded and minced 2 Tbsp. rice vinegar 2 Tbsp. lime juice Salt, to taste Toasted pine nuts for garnish (optional) • Combine all the ingredients in a large bowl. Gently toss to coat. • Refrigerate until very cold. • Garnish with the … Read more »
