Roasted Tofu Bites with Pesto by “LowSaltVegDudes”

capture_16012015_162940Here is an easy recipe for finger food appetizers.  They are made with baked tofu cubes and topped with a simple pesto.  The tofu cubes are coated with olive oil and paprika, and baked.  The pesto includes cashews, basil leaves, nutritional yeast, garlic, lemon juice, and olive oil which are blended into a paste.  After the tofu cubes cool, they are topped with the pesto to make a delicious appetizer.  Enjoy. Continue reading

Vegan Pumpkin Ice Cream by Isa Chandra Moskowitz

capture_19122014_233208Instead of using frozen bananas, Isa makes this ice cream with cashews and rice milk as her base.  She places her base ingredients in a blender, and adds her flavors, pumpkin puree,  sugar, sea salt, vanilla, corn syrup, pumpkin pie spice (ginger, cinnamon, nutmeg, and all spice), and a little olive oil.  She uses an ice cream maker to freeze her mixture.  But, you could also make it without an ice cream maker.  She tops her home made ice cream with candied, pumpkin seeds which she also demonstrates.  This is a delicious, dairy free ice cream.  Enjoy. Continue reading

Christmas Nut Roast by Anna Jones

capture_02122014_125130Are you ready to try something new?  Do you feel adventurous?  Then, prepare this “delicious vegan nut roast recipe that’s gluten and dairy free too. A nutty, buttery galette base with a creamy pesto topping of greens and cashews finished with roasted squash and caramelised red onions. This centrepiece recipe is a fantastic alternative to Christmas turkey that even the meat eaters will love.”  (quote from recipe description on youtube)  This recipe looks wonderful.  Try it and impress your friends and family.  Enjoy. Continue reading

Lasagna with Tofu Spinach Ricotta and Cheese Sauce by Margaret Meyer

capture_21102014_125036Margaret doesn’t have a recipe for this lasagna.  She “just makes it.”  Watch the video, and you can follow along, and “just make it” too.  Although, she uses her own canned pasta sauce, you can substitute store bought pasta sauce, or fresh or canned tomatoes.   In this video, Margaret also shows how to make a vegan “cheese” sauce and a substitute for ricotta cheese using tofu.  Margaret says this is a family favorite and usually a “no fail” recipe.  It’s easy to make.  It can be made ahead for use later in the week.  Try it.  You’ll like it too. Continue reading

Carrot Cupcakes with Orange Vanilla Cream Frosting by Kristina Carrillo-Bucaram

capture_26092014_153038Would you like another simple healthy dessert recipe?   Unless you have experienced what can be done with raw foods before, you won’t believe how good a raw vegetable, fruit and nut dessert recipe can be.   Kristina shows us not only how easy it is to make the carrot cupcakes, but also a delicious vanilla icing. These cupcakes can be made for your own dessert, or as gifts to take to parties, etc.  This might become one of your favorite recipes. Continue reading

Vegan Queso Cheese by Michelle Johnson

capture_24092014_125321Michelle Johnson demonstrates a cheese recipe developed by Isa Chandra Moskowitz. This is a melty, gooey cheese recipe, ideal as a queso cheese.  Sauteed onions, bell pepper, jalapeno pepper and garlic are added to a blender along with soaked cashews, cornstarch, white miso, vegetable broth, nutritional yeast and some spices.  After everything is blended, pour the mixture into a pot and heat it until it thickens.  Simple and delicious. Continue reading

Creamy Broccoli Soup by Andrea

capture_09092014_135259Andrea (The Five Course Kitchen) demonstrates a quick, simple and healthy vegan “creamy” broccoli soup.  The creamy texture is created with blended cashew nuts.  Blended cashews are used by many chefs to make creamy textures and vegan cheese alternatives.  They are really easy to use in this recipe.  And, of course, the broccoli is an extremely healthy vegetable.  Enjoy this soup along with a salad for a delicious and healthy dinner. Continue reading

Vegan Sour Cream & Enchilada Sauce by The Vegan Zombie

capture_29082014_111843In this video, Jon, the Vegan Zombie host, demonstrates how to make two basic sauces.  The sour cream is cashew based and easy to make.  The enchilada sauce is another easy to prepare tomato and chili pepper sauce.   These recipes are part of the Vegan Zombie Mexican theme series. Continue reading