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.
A Cobb Salad has always been a favorite for me. In this video, Sarah shows how easy it is to create a delicious Cobb Salad with all vegan ingredients. Everything is healthy for you — except the store bought ranch dressing, which, although vegan, has too much oil and therefore too much fat. One of the special ingredients in this salad is Sarah’s coconut based bacon.
Enjoy the video after the break. Continue reading
Michelle 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
Richgirl has presented us with an opportunity to try a dish with which we would not normally be familiar. It’s a veganized version of a traditional Filipino recipe. It’s not difficult to make, and it’s healthy. But, it does have an unusual ingredient, which you will probably have to get at an Asian market. That’s not a problem if you plan in advance. Why don’t you grab a foodie friend or two, and make this dish as part of a cooking party. You’ll like both the dish and friends’ company. Enjoy! Continue reading
This is a stir fry dish with tofu, red bell pepper, and cabbage. After the stir fry ingredients are cooked, Manjula adds her special sauce, covers the pot, and lets the mixture simmer. Her special sauce is a simple combination of flavorful spices. This dish is served with rice. It is made with healthy ingredients and looks delicious. Enjoy. Continue reading
Here is an Alfredo recipe that does not include any animal products. Jon demonstrates his version by creating a mixture of sauteed mushrooms, onions, garlic, capers, scallions, and tofu. He creates his Alfredo sauce starting with a roux made with olive oil, and flour to which he adds Almond milk and some of his sauteed vegetables and scallions. He tosses his Alfredo sauce with vegan fettuccine pasta, tops it with some of his sauteed mushroom, onion, capers and tofu mixture, and fresh scallions. Try this recipe with a good salad, and some wine. Enjoy. Continue reading
In 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
If 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
Bhavna demonstrates an eggless omelette made with tofu, milk, spices, and garbanzo bean flour. For a filling, she uses tomato, onion, spinach and cheese. She points out a thicker batter could be used to make a tofu scramble, while a thinner batter is better for making an omelette. She uses the garbanzo flour as a binder, which helps to stop the omelette from breaking as you turn it, plate it, etc. Plant based milk and cheese can be used the replace the dairy products. This is an easy, healthy, and delicious recipe. Continue reading
Annie and Dan Shannon demonstrate a vegan Greek omelette recipe from their award winning cookbook, “Betty Goes Vegan”. They replace eggs in a traditional omelette with a blended mixture of silken tofu, spices, and seasonings. They use vegan mozzarello cheese, tomatoes, spinach, basil, oregano and olives for a filling. This is a healthy and delicious recipe for any meal, breakfast, brunch, lunch, or even diner. Continue reading