In 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
Mild Mustard Romaine Salad by Nancy S. Hughes
Chef Nancy demonstrates a really fast salad dressing, and gives a tip on how to wash and get your lettuce leaves crisp. Her recipe includes sour cream, mustard, and mayonnaise. Both the sour cream and mayonnaise can be replaced with vegan substitutes. Simple and fast. Continue reading
Mexican Tomato Soup by Jamie Oliver
Jamie cooks a wonderful tomato soup, and serves it with a salad, and tortilla chips. This is a great, fast, and healthy recipe for brunch, lunch or dinner. It’s made with spring onions, coriander, garlic, roasted peppers, canned tomatoes, water, lime and rice. He uses a little cheese on his salad, and tortilla chips. He also makes a yogurt drizzle on top of his soup. You can change this from vegetarian to vegan with vegan substitutes. This is a fast, and easy to make recipe. Continue reading
Orange Glazed Tofu by Toni Fiore
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
Tofu Omelette by Bhavna Patel
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
Greek Omelette by Annie and Dan Shannon
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
Crispy Baked Eggplant by Bhavna Patel
Many 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
Cilantro Jalapeno Hummus Recipe by Jason Hill
Chef 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
Edamame Fried Rice by Jack Scalfani
Look at all the healthy ingredients in this recipe – edamame, brown rice, kale, broccoli, bell peppers, green onions, ginger, yellow onions, garlic, portobello mushrooms, and teriyaki sauce. He makes an omelette with eggs that he slices into thin strips to use as a garnish after the vegetables and rice recipe is ready to serve. This egg omelette could easily be replaced by a tofu omelette to make this a vegan recipe.
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Vegetarian Chili Recipe by Jason Hill
In this video, Chef Jason Hill shows how to combine several vegetables and beans to make a delicious vegetarian chili. If you’d like the texture of ground meat in your chili, you can easily add vegan soy crumbles that resemble ground meat. Jason tops his chili with sour cream and cheese, for which there are commercial vegan substitutes available in most large supermarkets. This is an easy to make, delicious and healthy chili recipe. Try it. Continue reading