Holiday Recipes!

RAW CABBAGE AND GRAPEFRUIT SALAD Yields: 4-6 servings Ingredients for Salad: 4 cups thinly sliced red cabbage 2 cups segmented ...
Read More

Soy-Free, Gluten-Free, Nut-Free Serves 6 to 8 people When you try this über-creamy, dairy-free gelato, all the awesome autumn flavors ...
Read More

Roasted Butternut Squash and Apple Soup 1 medium sized butternut squash, halved, seeds removed (don’t forget to roast the seeds ...
Read More

Raw Caramel Apples: Makes 3 (please use all organic ingredients to spare your children and the planet the pesticides) 3 ...
Read More

You can't miss with this recipe that captures the spicy taste and aroma of a traditional, well-seasoned pumpkin pie but ...
Read More

For more great holiday recipes check out our back issues! Or get a digital subscription here and check out our ...
Read More

GREENS WITH PINENUTS AND SWEET MUSTARD DRESSING Ingredients for Salad: • 2 cups baby spinach, gently • 2 cups romaine ...
Read More

CORNBREAD Combine in mixing bowl in order: 2 cups non dairy milk 2 Tbs maple syrup 2 cups organic cornmeal ...
Read More

Ingredients: • 3 cups raw, unsalted walnuts • 3 cups chopped apples • 1 cup pitted dates • 1/2 cup ...
Read More

veganchefday.com This recipe makes enough for one as a main dish and two as a starter. This is a hearty ...
Read More

Soy-Free, Gluten-Free, Nut-Free Serves 4 people Once I realized that I didn’t have a “meatloaf” recipe in my culinary arsenal, ...
Read More

A festive vegan spin on a classic dish, this mouthwatering and nourishing casserole packs 14 grams of protein per serving! ...
Read More

Just because you’re vegan doesn’t mean you have to miss out on whipped topping! You can make this in just ...
Read More

www.VeganChefDay.com • 2 cans butterbeans (aka lima beans) drained and rinsed well • 1 garlic clove • Salt and pepper ...
Read More

www.VeganChefDay.com • 10 tamarind pods or 4 Tbs tamarind puree • 1 Tbs tamari • 1/2 tsp onion salt • ...
Read More

Makes enough for 4 people www.VeganChefDay.com • 1 cup millet • 1/2 cup buckwheat • 1+ 1/2 tsp vegetable stock ...
Read More

This year will be different! Instead of making sugary treats to give away for the holidays, I am making an ...
Read More

In the future, all “bacony” flavored foods will be plant-based. Gently massage coconut oil and liquid smoke mixture to lightly ...
Read More

  This flavorful loaf is perfect for the holidays or anytime you want a hearty main dish. It can be ...
Read More

Make this italian salad when tomatoes are at their best. This updated version adds even more vegetables, along with tempeh ...
Read More

1 cup barley 1 cup wild rice 3 cups water 4 cups finely chopped fresh spinach 2 1/2 cups thinly ...
Read More

  Loaf: • 1 cup dry green lentils (193 g) • 2 cups water • 1/2 heaping cup finely chopped ...
Read More

SOPA A LA ITALIANA Copyright © 2011 The Natural Epicurean Academy of Culinary Arts Yields: 4 servings Ingredients: 1 medium ...
Read More

GAZPACHO ANDALUZ Ingredients: 2 cups blended tomato puree* 1 cup ripe tomato, diced 1 cup chopped yellow or red bell ...
Read More

SPROUTED LENTIL SALAD Yields: 4-6 servings Ingredients: Salad: 2 cups lentils, sprouted 2 large tomatoes, small dice 2 avocado, cubed ...
Read More

RAW CAESAR SALAD Yields: 4-6 servings Ingredients for Dressing: 1 1/2 cups celery, chopped 2 cloves garlic, peeled 1-2 medjool ...
Read More

CAULIFLOWER "EGG” SALAD aka, Mock Deviled Salad by Chef Diana Slick Yield: 6 servings Ingredients: 1 head cauliflower, chopped in ...
Read More

SPROUTED QUINOA CURRY SALAD Yields: 4-6 servings Ingredients: 1 1/2 cup quinoa, sprouted 1 medium fennel bulb, sliced paper thin ...
Read More

Pumpkin Soup (yields 6 to 8 servings) Pumpkins are not only for carving. They create the base for a soup ...
Read More

Cheesy Tofu Spread with Pine Nuts (yields 2 cups) Perfect for spreading on crackers at holiday get-togethers! Use leftovers (if ...
Read More

Rosemary Gravy - makes fourteen 1/4 cup servings 1/4 cup coconut oil or extra virgin olive oil 1/4 cup diced ...
Read More

Cranberry-Ginger Relish (makes twelve 1/4-cup servings) 12 ounces fresh or frozen cranberries 2 oranges, peeled, seeded and chopped 1/3 to ...
Read More

Vicki Cosio, vegan tennis champ, shares some delicious recipes with us that are guaranteed to being the secret to perfecting ...
Read More

Tempeh Bacon-Stuffed Mushrooms 8 large button mushrooms (2-2.5 inches in diameter) 1/3 cup finely diced tomatoes 2 Tbsp tamari 1/2 ...
Read More

Sage Cornbread (Gluten-Free): 1 cup coarse or medium-grind yellow cornmeal 3/4 cup brown rice flour 1/4 cup potato starch 2.5 ...
Read More

Chocolate Truffle Mousse with Cranberry Splash by Zel Allen Mousse: 2 cups water 1 cup cashews 1/3 cup coconut cream ...
Read More

Cashew Mushroom Tapenade by Zel Allen (yields about 2 cups) For those who shun lengthy kitchen preps, this recipe is ...
Read More