Raw Cabbage and Grapefruit Salad
RAW CABBAGE AND GRAPEFRUIT SALAD Yields: 4-6 servings Ingredients for Salad: 4 cups thinly sliced red cabbage 2 cups segmented ...
Pumpkin Gelato
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 ...
Roasted Butternut Squash and Apple Soup
Roasted Butternut Squash and Apple Soup 1 medium sized butternut squash, halved, seeds removed (don’t forget to roast the seeds ...
Raw Caramel Apples
Makes 3 (please use all organic ingredients to spare your children and the planet the pesticides) Start by inserting sticks ...
Williamsburg Pumpkin Pie
You can't miss with this recipe that captures the spicy taste and aroma of a traditional, well-seasoned pumpkin pie but ...
(GF)Walnut Lentil Loaf with Cranberry Coconut Glaze
For more great holiday recipes check out our back issues! Or get a digital subscription here and check out our ...
Greens with Pine Nuts and Sweet Mustard Dressing!
GREENS WITH PINENUTS AND SWEET MUSTARD DRESSING Ingredients for Salad: • 2 cups baby spinach, gently • 2 cups romaine ...
Cornbread & Chili
CORNBREAD Combine in mixing bowl in order: 2 cups non dairy milk 2 Tbs maple syrup 2 cups organic cornmeal ...
Apple Caramel Cobbler Bites
Ingredients: • 3 cups raw, unsalted walnuts • 3 cups chopped apples • 1 cup pitted dates • 1/2 cup ...
Creamy Bean Soup with Spice Seeds
veganchefday.com This recipe makes enough for one as a main dish and two as a starter. This is a hearty ...
Teff Loaf with Cranberry Ginger Sauce
Soy-Free, Gluten-Free, Nut-Free Serves 4 people Once I realized that I didn’t have a “meatloaf” recipe in my culinary arsenal, ...
Lentil and Sweet Potato Shepherd’s Pie
A festive vegan spin on a classic dish, this mouthwatering and nourishing casserole packs 14 grams of protein per serving! ...
Coconut Whipped Cream
Just because you’re vegan doesn’t mean you have to miss out on whipped topping! You can make this in just ...
Creamy Butterbean Mash
www.VeganChefDay.com • 2 cans butterbeans (aka lima beans) drained and rinsed well • 1 garlic clove • Salt and pepper ...
Tamarind Gravy
www.VeganChefDay.com • 10 tamarind pods or 4 Tbs tamarind puree • 1 Tbs tamari • 1/2 tsp onion salt • ...
Herby Aubergine (Eggplant) and Mushroom Loaf
Makes enough for 4 people www.VeganChefDay.com • 1 cup millet • 1/2 cup buckwheat • 1+ 1/2 tsp vegetable stock ...
Apple Granola
This year will be different! Instead of making sugary treats to give away for the holidays, I am making an ...
Bacony Mushrooms
In the future, all “bacony” flavored foods will be plant-based. Gently massage coconut oil and liquid smoke mixture to lightly ...
Lentil and Rice Loaf
This flavorful loaf is perfect for the holidays or anytime you want a hearty main dish. It can be ...
Panzanella with Tempeh
Make this italian salad when tomatoes are at their best. This updated version adds even more vegetables, along with tempeh ...
(Raw) Wild Rice and Barley Pilaf
1 cup barley 1 cup wild rice 3 cups water 4 cups finely chopped fresh spinach 2 1/2 cups thinly ...
Lentil Loaf
Loaf: • 1 cup dry green lentils (193 g) • 2 cups water • 1/2 heaping cup finely chopped ...
Sopa a la Italiana
SOPA A LA ITALIANA Copyright © 2011 The Natural Epicurean Academy of Culinary Arts Yields: 4 servings Ingredients: 1 medium ...
Gazpacho Andaluz
GAZPACHO ANDALUZ Ingredients: 2 cups blended tomato puree* 1 cup ripe tomato, diced 1 cup chopped yellow or red bell ...
Sprouted Lentil Salad!
SPROUTED LENTIL SALAD Yields: 4-6 servings Ingredients: Salad: 2 cups lentils, sprouted 2 large tomatoes, small dice 2 avocado, cubed ...
Raw Caesar Salad
RAW CAESAR SALAD Yields: 4-6 servings Ingredients for Dressing: 1 1/2 cups celery, chopped 2 cloves garlic, peeled 1-2 medjool ...
“Egg” Salad
CAULIFLOWER "EGG” SALAD aka, Mock Deviled Salad by Chef Diana Slick Yield: 6 servings Ingredients: 1 head cauliflower, chopped in ...
Sprouted Quinoa Curry Salad
SPROUTED QUINOA CURRY SALAD Yields: 4-6 servings Ingredients: 1 1/2 cup quinoa, sprouted 1 medium fennel bulb, sliced paper thin ...
Pumpkin Soup
Pumpkin Soup (yields 6 to 8 servings) Pumpkins are not only for carving. They create the base for a soup ...
Cheesy Tofu Spread with Pine Nuts (yields 2 cups)
Cheesy Tofu Spread with Pine Nuts (yields 2 cups) Perfect for spreading on crackers at holiday get-togethers! Use leftovers (if ...
Rosemary Gravy
Rosemary Gravy - makes fourteen 1/4 cup servings 1/4 cup coconut oil or extra virgin olive oil 1/4 cup diced ...
Cranberry-Ginger Relish
Cranberry-Ginger Relish (makes twelve 1/4-cup servings) 12 ounces fresh or frozen cranberries 2 oranges, peeled, seeded and chopped 1/3 to ...
Black Bean Walnut Bites w/ Garlic Cashew Cheese
Vicki Cosio, vegan tennis champ, shares some delicious recipes with us that are guaranteed to being the secret to perfecting ...
Tempeh Bacon-Stuffed Mushrooms
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 ...
Cashew Mushroom Tapenade
Cashew Mushroom Tapenade by Zel Allen (yields about 2 cups) For those who shun lengthy kitchen preps, this recipe is ...
Chocolate Truffle Mousse with Cranberry Splash
Chocolate Truffle Mousse with Cranberry Splash by Zel Allen Mousse: 2 cups water 1 cup cashews 1/3 cup coconut cream ...
Sage Cornbread
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 ...