ULTIMATE VEGAN BREAKFAST by avantgardevegan

In this video, Gaz Oakley, shows how to prepare an awesome vegan breakfast.  It includes bacon and sausage substitutes, tofu based scrambled eggs substitute, baked beans, roasted cherry tomatoes, fresh avocado, and toast.  

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Grilled Vegetable Focaccia Sandwich by Maithily Kale

capture_09112014_140647Maithily demonstrates how to make a delicious sandwich with grilled vegetables and crunchy focaccia bread.  The main ingredients are bell peppers, eggplant and zucchini which she marinades with olive oil and spices.  She assembles the grilled vegetables with grated cheese on focaccia bread, and toasts it in a panini grill.  This is a great sandwich for lunch or cut in smaller sections as an appetizer.  For those who wish to make it a vegan sandwich, simply use non dairy cheese.  Enjoy. Continue reading

Quinoa Stuffed Peppers with Eggplant & Mint by Rachel Ray

capture_02112014_143539Rachael shows how easy it is to cook quinoa.  She uses vegetable stock instead of water to cook the quinoa.  She then adds it to sauteed vegetables, and stuffs roasted red peppers with the mixture.   This recipe is very easy to make, and can be made ahead for use later in the week.  Like Rachael says, it is “delicious and super nutritious.”  Enjoy. Continue reading

Vegan Fish and Chips by Candice Hutchings

capture_29102014_150637Candice uses eggplant as an alternative for fish in this recipe.  She uses a marinade of kelp granules, garlic powder, and lemon juice to make the eggplant taste more like fish rather than simply battered eggplant.  After the eggplant is marinated and coated with a similarly seasoned beer batter, Candice fries it.  She serves it with french fried potatoes and a vegan tarter sauce.  If you wish to reduce calories and the oil from frying, you could bake the fish and potatoes instead of frying them.  I’ll bet Candice’s technique for making eggplant taste like fish could be used to replace fish in other recipes.  This looks good. Continue reading

Lighter Eggplant Parmesan by Sarah Carey

capture_23102014_132851Sarah bakes her eggplant instead of frying it.  She uses a flour, milk, and tomato sauce mixture as a creamy filling replacing the ricotta cheese typically used in other recipes.  After she layers her pre-baked eggplant, she tops it with mozzarella and parmesan cheese.  This is an easy recipe for a healthier makeover by replacing the milk, mozzarella and parmesan cheese with vegan alternatives.  This is another easy to make and healthy recipe that can be made ahead for use later in the week. Continue reading

Baked Eggplant Parmesan by Dani Spies

capture_23102014_131437In this video recipe, Dani bakes her eggplant instead of frying it, which eliminates a lot of calories from frying.  She uses 3 dairy cheeses, a ricota mixture with an egg, parmesan, and mozzarella.  All three of those dairy cheeses and egg binder can be replaced with non dairy alternatives and an egg substitution.  This is a great basic candidate for an easy recipe makeover, replacing all the animal products with vegan alternatives.  This is an easy and delicious recipe to make, and it can be made ahead for use later in the week.  With the vegan substitutions, it is also a low fat and healthy recipe. Continue reading

Penne Pasta with Eggplant and Mozzarella by Renee Pepino

capture_13102014_134321Renee Pepino demonstrates how to prepare Penne Pasta with Eggplant and Mozzarella from her book, More Than Pasta.  This is an easy recipe.  Simply sautee chopped eggplant with garlic.  Add tomato sauce, basil and oregano to make a sauce.  Top penne pasta with this eggplant-tomato sauce.   Then add pieces of mozzarella cheese and shredded parmesan cheese to the dish.  This dish can be transformed into a vegan meal by substituting vegan cheese for the dairy cheese.  It looks good.  Enjoy. 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

Grilled Veggie Pasta Salad by Laura Vitale

capture_25092014_135145Grill some fresh vegetables.  Chop them up, and mix them with whole wheat penne pasta and a tasty vinaigrette dressing.  You will have a vegetable pasta dish that gets more flavorful with time.  Eat it soon after it is made, or place it in the refrigerator as a make ahead meal for lunch or dinner later in the week.  In this video, Laura shows how easy it is to create this healthy and delicious recipe. Continue reading

Ratatouille Casserole by Bruno Albouze

z capture_27082014_102415Bruno Albouse says his recipes are the REAL DEAL.  His version of a Ratatouille is definitely the REAL DEAL.  His technique of placing the vegetables in a circular pattern makes his dish very visually appealing as well as delicious. Continue reading