Recipes

I throw together plenty of salads in any given week, the variety of toppings dependent on what I have in my fridge. Here is one that I dreamed up for lunch that happened to be abundant in the color green. The greener the better when it comes to salads, I suppose. I thought a creamy Dijon dressing would compliment this particular salad recipe nicely, so I whipped up a simple one, but feel free to use your imagination for your own dressing desires.

Ahhh, basil! Even the word carries a whiff of its invigorating scent. Check out these rules for cooking with basil and a delicious basil recipe.

Once you start making your own bread, it’s totally addictive: the store-bought kind just can’t compete. This vegan wheat roll recipe works wonderfully for sandwiches or garlic bread, but (like any potentially addictive substance) should be used responsibly!

While there are a lot of great brands out there that used real ingredients and taste great, sometimes simple is just better. This coconut granola recipe is a great topping for fruit and yogurt, but would also taste great on its own.

When you’re operating outside your normal kitchen habits — maybe on a long road trip, or spending the weekend with omni inlaws, or (egads and GRR!) trying to eat well in a markedly un-vegan hospital-type setting — quick and easy nutrient-dense food is a must! This vegan recipe fits the bill when you need real food real fast, and don’t have the time or supplies for full-meal food-prep. Pre-made and stored in airtight bags or containers, these raw crackers keep for several weeks… I’m not sure exactly how long, since my family keeps eating them all up. But anyway: enjoy!

Summer’s in full swing now: ’tis well and truly the Season of the Salad! This pretty, filling dish makes a cool and easy lunch, or an elegant pot-luck contribution — without overheating your healthy vegan kitchen. Use freshly-snipped herbs for best flavor, and rejoice in how satisfying summer salads can be!

We love a good green juice recipe around here, but juicers can be pretty pricey. This is sort of a cheater’s green juice recipe, and you can make it in your regular blender!

I don’t usually pay much attention to oil use, or fat-free-ness: when my kitchen plans hum along normally, I find that a whole-food plant-based diet sort of naturally works out for me health-and-weight-wise, without oil restriction needed. But during a major household move, my eating habits have been a bit (vegan-)junky lately; and some of my family members are working towards weight loss goals. So I tinkered up this oil substitute, with an eye towards trimming the fat and calories from our daily bread. If you’re trying to cut down on added fats and oils in your cooking, check it out!

These extreme vegan cupcakes offer a quadruple chocolate kick with a whiskey and beer chaser. Like the music that inspired them, Black Metal Cüpcakes will have you howling at the moon!

Rough day at work? Craving Indian food, but don’t feel like going out? This rich and filling dal tastes indulgent, without heavy prep work or restaurant expense. Serve with fresh naan, chutney, and jasmine or basmati rice, for a delicious luscious-but-low-hassle Indian feast!

Every day I am eating something I grew and posting on Food Freedom Radio’s Facebook. Chives grow like weeds, best early spring. Mix with free range chicken, mushrooms garlic & ginger.

My husband and girls adore a good bowl of salsa. So yesterday, I tried a new recipe for a homemade version. Twas mighty tasty, so I thought I’d share with y’all.

The weather in May is often perfect for sitting outside on a patio, whether at a restaurant or at home. Make your own Cinco de Mayo celebration with these recipes.