Vegan Mushroom Gravy by Julie Marie

capture_15012015_131914Julie Marie demonstrates how to make a healthy mushroom gravy without any oil or dairy.  She uses this gravy as a sauce over pasta layered on a bed of spinach.  It can also be used as a gravy on meatloaf, mashed potatoes, etc.  Continue reading

Crispy Sweet and Sour Tofu | Perfect Party Appetizer by Michelle Johnson

capture_11012015_151536Michelle shows a delicious recipe using tofu as a party appetizer.  She demonstrates how to prepare the tofu, and pan fries it to get crispy bite sized tofu pieces.  She also demonstrates how to make the sweet and sour sauce, with which she coats the fried tofu pieces. The result is a sweet and tangy, crunchy on the outside, and soft on the inside, tofu appetizer.  I’ll bet even people who say they don’t like tofu will like this dish. Continue reading

New England Glam Chowder by Isa Chandra Moskowitz

capture_28102014_154017Isa prepares a vegan version of the popular New England Clam Chowder using a mix of button and shitachi mushrooms as substitutes for the clams, and cashew cream for the dairy cream.  Add some other healthy ingredients, simmer the combination for a short while, and you have a delicious and inventive vegan soup.  This recipe looks luscious and hearty.  Try it.  It might become one of your favorites. Continue reading

Crispy Baked Eggplant by Bhavna Patel

capture_30092014_150320Many recipes for eggplant use an egg wash to hold a breadcrumb mixture used to coat the eggplant.  They are then fried.  In this video, Bhavna shows her approach to coat the eggplant with a mixture of spices, cornstarch, water, and panko breadcrumbs.  She does not use eggs in an eggwash.  She then bakes the eggplant slices instead of frying them.  This very good approach eliminates the animal protein in the eggs, and the fat in the frying oil.  You can see her similar approach to bake tofu in this post.  This is an excellent technique to create crispy tofu, eggplant, etc. without animal protein and the fat resulting from the frying process. Continue reading

Vegan” Mac and Cheese by Isa Chandra Moskowitz

capture_28092014_123900Isa has created a recipe for a creamy, gooey, melty, lucious “cheese” that can be used in a mac and cheese type meal.  Her “cheese” recipe could also be used with other recipes such as a portobello or seitan “cheesesteak” sandwich.  It’s made with onions, garlic, vegetable broth, cornstarch, tomato paste, nutritional yeast, spices, and cashews.  It’s not hard to make.  Simply saute the vegetables,  combine all the ingredients and blend everything together, then, place it in a pot and cook it until it thickens and resembles melted cheese.  Isa mixes this “cheese” with pasta and tops it with roasted brussel sprouts for her version of “mac and cheese”.  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

Crispy Chickenless (Tofu) Nuggets (Baked & Fried) by Bhavna Patel

capture_24092014_102816In this video, Bhavna demonstrates that it’s as easy to get a crispy texture on tofu by baking as well as by frying the tofu.  Her technique is important for those who want to avoid the added fat in their meal that comes from frying food.  I’m sure her batter and breading technique can be used in many other recipes.  Both the the fried and baked tofu nuggets look delicious.  The baked tofu nuggets definitely have less fat in them.  Let’s try her recipe. Continue reading