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

No Oil Hummus Recipe by Anja

capture_10122014_185848Anja shows how to make a quick hummus recipe using canned chick peas and canned butter beans as the main ingredients.  She blends these with some spices, and makes an almost instant hummus dish.  Once, you have this basic hummus dish, you can add different ingredients such as roasted garlic, roasted tomatoes, roasted peppers, etc.  Unlike traditional hummus recipes, this one does not have any olive oil in it, which makes it is a much healthier recipe.  Serve it with crackers, vegetable slices, or as a spread on sandwiches, etc. 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

Smoked Paprika “Cheese” by Anja

capture_22102014_141733Many non dairy cheese substitutes are made with nuts or soy products.  In this video recipe, Anja demonstrates how to make a non-dairy cheese substitute with oats, sweet potatoes, red bell peppers, nutritional yeast, smoked paprika and other spices, and lemon juice.  She blends the mixture.  She then makes an agar agar and water mixture, which she adds to and blends with the previous blended mixture.  She places this combination into molds, which she places in the refrigerator  After this “cheese” mixture has set up, she then enjoys her non-dairy “cheese”.  You can tell Anja enjoys creating and preparing vegan recipes.  You should try this too.  You can experiment with adding different herbs and spices.  I’ll bet you will be pleased with it. 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

Mediterranean Chickpea Salad by Leyla

capture_20102014_152140Leyla demonstrates an easy to make salad, filled with nutritious ingredients.  She also makes a simple, delicious and healthy salad dressing.  Leyla uses dry beans which she prepared herself.  Canned beans could be used.  Just remember to rinse the canned beans first.   This salad tastes better after it sits for a couple of hours in the refrigerator, allowing its ingredients to marinade and its flavors to marry with each other. Continue reading

Tofu Cottage Cheese Stuffed Shells by Abby

capture_12102014_130215In this video, Abby prepares a tofu cottage cheese type filling in large pasta shells based on a recipe in the Naturally Gourmet cookbook.  The recipe uses store bought ingredients, so there is no need to make any special sauces, etc.  Like Abby says, this recipe is “quick, easy, and delicious”.  Enjoy. Continue reading

Vegan Caesar Salad by Hilah Johnson

capture_03102014_175211In this video, Hilah shows how to make a salad dressing that is a good alternative for a traditional Caesar Salad dressing.  Hilah’s version has no raw eggs, and no anchovies.  It’s made with raw cashews, avocado, lemon juice, and capers.  She also gives a tip on how to keep lettuce leaves crisp.  Simple.  It looks delicious. Continue reading

Orange Glazed Tofu by Toni Fiore

capture_02102014_121337If you are not particularly worried about added oil or sugar in a recipe, this one looks wonderful.  Toni prepares a marinade for the grilled tofu with orange and lemon juice and olive oil.  The tofu will absorb great flavors and oil from the marinade.  She also prepares an orange glaze with a lot of sugar in it to be drizzled on the plated grilled tofu, which is served on a salad with grilled baby tomatoes.  This recipe also works well with tempeh. Continue reading

Cilantro Jalapeno Hummus Recipe by Jason Hill

capture_30092014_113617Chef Jason Hill shows how his wife kicks up a hummus recipe by adding cilantro and jalapeno peppers to a typical hummus recipe (examples here and here), which blend garbanzo beans with a mixture of different spices, lemon juice, garlic, tahini and a little olive oil.  Hummus is delicious and healthy.  Use it as a sandwich spread, in wraps, or as a dip.  Combine it with some bread and fresh vegetables and it makes a nice appetizer, lunch or snack. Continue reading