What you need:

about 3 lbs Yukon Gold potatoes

1 large bag frozen peas (about 4 cups)

1 1/2 cups fresh cilantro leaves

1 bunch green onions

soy butter

soy cream or thick soy milk

curry powder, to taste

cumin, to taste

salt, to taste

1 teaspoon ground ginger

First, bring a large pot of salted water to a boil.  Then, add the potatoes to the water after they have been chopped into 1 inch cubes.  When the potatoes are very tender and thoroughly cooked, use a colander to strain them from the water.  Place the potatoes back in the empty pot and add 3-5 Tablespoons vegan butter and about 1/4 cup of the soy cream.  Then, start by adding about 3 teaspoons of curry powder, 1 teaspoon cumin, ground ginger, and salt to taste.

I prefer to use a whisk to mash my potatoes, but if you have an electric mixer, this works well, too.  Just remember, the faster the speed, the more starchy your potatoes will be.  I have found that I have a lot more control when mashing them myself.  This part is entirely up to you.

Adjust your seasonings to taste.  If you want a little extra kick, add a pinch of dried red pepper flakes.

Finally, once the potatoes are seasoned to your liking, add the cilantro, thinly sliced green onions, and frozen peas.  They will thaw in minutes and add a nice bit of texture.

To jazz this up pretty severely, add a big dollop of vegan sour cream to the potatoes before serving.  Fold in, garnish with a few sprigs of cilantro and a lime wedge.  Enjoy!

Makes about 12-14 regular-sized muffins or 8 large muffins.

What you need:

1 1/2 cups AP flour

3/4 cups sugar

1/2 teaspoon salt

2 heaping teaspoons baking powder

1/2 cup apple sauce

Egg replacer equivalent to 1 egg

1/3 cup soy milk

1 cup blueberries

zest of 1 large lemon

First, preheat oven to 400 F.  Then, sift together the flour, sugar, salt, and baking powder.  In a small bowl, prepare the “egg” and set aside.  Add the apple sauce and soy milk to the dry ingredients.  Add the “egg” and the stir all ingredients together until well mixed.  Finally, add the zest and blueberries and stir once more.

Grease a muffin pan with flour and vegan butter or vegan pan spray.  If you wish, you can also use paper cupcake liners.  Fill the muffin cups 2/3 full and bake for about 15 to 20 minutes or until golden brown on top.  Test doneness with a toothpick if necessary.

Enjoy!

Ok, so…truth be told, I thought of this recipe because I’m obsessed with Gossip Girl.  I was watching the season 3 finalé and found myself engulfed with two things:  Blair Waldorf and a Waldorf salad.  Alas…here’s the most perfect recipe that (I think) exists.

What you need:

1/2 cup golden raisins (soaked for 20 minutes, then drained)

1/4 cup water

1/3 cup vegan mayo

3 Tablespoons apple cider vinegar

1 1/2 Tablespoons regular agave nectar

3 Green (I like Granny Smith) apples, cored and chopped into 1/2-1 inch pieces (uniform)

3 Fuji or Gala apples, cored and chopped into 1/2-1 inch pieces (uniform)

2 celery ribs, small diced

1 cup toasted walnuts, halved or in pieces

salt and pepper

After you’ve got everything chopped, whisk together the vegan mayo, vinegar, and agave nectar in a large mixing bowl.  Add all of the salad ingredients and give it a good shake/toss/mix until everything is evenly coated with the dressing.  Chill in the fridge, covered, for about 20 minutes and then serve.  Season with salt and pepper if needed.

You can do all kinds of cool combos with this recipe.  For example:  dried cranberries (soaked and drained) and a mixture of almonds, walnuts, and pecans is a delicious twist on this classic salad.  Use your imagination!

For my top ten vegan smoothie recipes I will be bringing you the best vegan smoothie recipes that I have found, from the fruity to the greenest of the green!

For each of these fruit recipes all you have to do is stick the ingredients in the blender, and let it rip!

When you are making vegetable smoothies you should always add the fruits first, then the watery greens, and then the vegetables for the perfect vegan smoothie!

You can also add things like raw sugar, ice, or other vegetables/fruits to get the exact vegan smoothie recipe you are looking for!

My only advice for any vegan smoothie recipe is to make sure that for every sour ingredient such as Kale, you include a sweetener to balance it out!

Berry Heaven Vegan Smoothie Recipe

This is a great refreshing vegan smoothie recipe for when you want to lay outside in the mid-summer sun. Some people also like to add a kiwi fruit to this vegan smoothie recipe!

• 2 Bananas
• 1 Cup of resperries
• 1/2 Cup of blueberries (frozen for preference)
• A dozen strawberries (again, frozen strawberries will help for consistency)
• Between one and two cups of Cranberry Juice to taste!

Exotic Delight Vegan Smoothie Recipe

The exotic delight gives you a whole host of tropical fruits mixed in to one great tasting vegan smoothie.

• 2 Bananas
• 1/2 Papaya
• 1 Mango
• 2 Kiwis
• A dozen strawberries
• 1/2 Cup pineapple (optional)
• One to two cups of cranberry juice to taste.

Vitamin Greens Energy Vegan Smoothie Recipe

One of my all time favourite vegetable based smoothies is right here, it gives you a great energy boost, and is probably one of the most healthy vegan smoothies you will find!

• Kale
• Mixed Greens
• 2 Carrots
• 2 Apples (core removed)
• 1 Cup Rasberries

You should have the mixed greens and kale to taste.

Melon Mixer Vegan Smoothie Recipe

The Melon Mixer is definitely one of the most refreshing smoothies on this top ten vegan smoothie recipes list.

• 2 Bananas
• 1/2 Cantaloupe Melon
• 1/4 honeydew melon
• 1/4 Watermelon
• 1 apple (Core removed)

Peaches and Cream Vegan Smoothie Recipe

This vegan smoothie recipe is both simple and delicious!

• 2 Bananas
• 1 Cup of frozen peaches
• 1 Cup Apple Juice

Vit-C Topup Vegan Smoothie Recipe

Whether you are fighting a cold or simply love the taste of citrus, this vitamin C ‘pick me up’ tastes great and helps fight off summer illnesses all in one great vegan smoothie recipe!

• 2 Bananas
• 1 Orange
• 2 Kiwis
• A dozen frozen strawberries
• 1/2 Cup of frozen blueberries
• 1-2 Cups of orange juice to taste

Apple Explosion Vegan Smoothie Recipe

This tangy refreshing summer vegan smoothie recipe is a great way to stay hydrated during the summer months.

• 2 Bananas
• 1 green apple
• 1 red apple
• A Dozen frozen strawberries
• One to two cups of apple juice to taste.

You can also add one green apple to sour, or one red apple to sweeten this smoothie!

Sweet and Sour Vegan Smoothie Recipe

This great little recipe gives you a great little pick me up with a sour kick. I personally use a little agave nectar to sweeten this vegan smoothie recipe sometimes!

• 1 Grapefruit
• 1/2 seeded pomegranate
• 1 banana
• 1 teaspoon of mixed seeds (preferably milled)

Peanut Butter vegan Smoothie Recipe

This should probably be classed as a milkshake, but what the hell, it tastes great, and we all need to indulge once in a while.  This comforting vegan smoothie as a great way to end a day!

• 1 Cup ice cubes
• 1 Cup soy milk (you could also use rice milk or almond milk)
• 3 to 4 tablespoons of peanut butter
• 1 teaspoon of vanilla extract
• 2 tablespoons (More or less to taste) of raw cane sugar, maple syrup or agave nectar.

Banana Orange Delight

This vegan smoothie recipe is another treat which tastes amazon!

• 1 Banana
• 1 Cup of soy milk
• 1 orange
• 1/4 to 1/2 cup of orange juice (to taste)
• 1 teaspoon of raw sugar or agave nectar
• 1/2 cup of ice

You might also like to pour this one over ice cubes!

This is not only a great vegan Easter recipe, but it is also one of my favourite vegan pancake recipes.

Strawberry Pancakes Vegan Recipe Ingredients

• 2 Cups of Soy Milk.
• 1 Lemon (Squeeze for Lemon Juice).
• 2 Cups of Flour.
• 2 Tablespoons of Sugar
• 2 Teaspoons of Baking Soda.
• 1/4 Teaspoon of Salt.
• 3 Tablespoons of Oil
• 2 Tablespoons of Vegan Margarine
• Half a Cup of Fresh Strawberries (Sliced)

Directions

In a large bowl mix together your flour, baking soda, salt and the sugar. Make sure this is very well mixed. In a smaller bowl whisk together your  soy milk and lemon juice.  Once both bowls have been well mixed, pour your liquids in to the larger dry mix bowl.

This your basic vegan pancake recipe mix. and most vegan recipes for pancakes will start with this same basic vegan recipe.

Heat a large skillet and melt some of the vegan margarine in to the pan. Using a ladle or large spoon, poor around a 1/4 cup of your vegan pancake batter in to the pan and quickly, but carefully, press 2 tablespoons of your fresh sliced strawberries in to the coking batter.

Keep checking the underside of the vegan strawberry pancakes, when it is golden brown flip it over and cook until the other side is also a deep golden brown color.  Check the inside is properly cooked and then repeat until your ingredients run out!

Once you have created all of your vegan strawberry pancakes sit back and enjoy the results of this delicious vegan recipe which is perfect for any vegan Easter breakfast!

Makes 1 doz.

What you need:

2 cups AP flour

1 cup cocoa powder (unsweetened)

1 Tablespoon baking powder

1/3 teaspoon salt

1 Cup cane sugar

1 3/4 Cups vanilla soy milk

1/2 cup vegetable or sunflower oil

1 1/4 Cups vegan chocolate chips (to make them “triple” chocolate, I use half dark chocolate and half vegan white chocolate)

Muffin cases (12)

First, heat your even to 400F.  Place your muffin cases into a muffin tray and lightly spray with baking spray.

In a mixing bowl, sift together the sugar, flour, cocoa powder, salt, and baking powder.  Whisk in the soy milk, vanilla, veg oil, and finally, add the chocolate chips.  Once you have mixed everything perfectly, spoon your batter into the muffin cases evenly.  Bake for about 20 minutes (while you wait, you can make your Strawberry Smash Frosting), check with a toothpick, and bake a few minutes more if the toothpick doesn’t come out clean on the first try.

Place the muffins on a rack to cool.  When they are cooled, using a soup spoon, drizzle the Strawberry Smash Frosting over the top of each muffin.  Serve!

What you need:

1/2 pint strawberries (rinsed and trimmed)

1/4 cup sugar

3 Tablespoons vegan butter

4 cups powdered sugar

You will need to macerate your strawberries the night before or at least a couple hours before you do any baking.  That basically means, chop them up, sprinkle the granulated sugar over them and place in the fridge.  This will bring out the natural sweetness of your berries and make them a little softer and mushy for crushing.

Next, remove the strawberries from the fridge and drain any excess liquid.  Using a blender, hand blender, or a potato masher, crush the strawberries into a pile of mush.  Then, using a mixer, whip the butter until smooth and begin adding the powdered sugar, all while continuing to mix.  As you being to run out of sugar, you will see that your frosting is beginning to take shape.  Then, add the mashed berries and mix thoroughly.

And there you have it, an amazing vegan recipe for Vegan Strawberry Smash Frosting!

First, preheat the oven to 375. Then you’ll want to pre-bake your bottom crust. I make my own pastry crust from the MyVeganPlanet recipe, found here.  Once you’re ready to use your pastry dough, pull it out of the fridge and roll it out to 1/4 inch thickness on a floured surface. Cut the dough to your liking to create a bottom crust for each pie and a top crust. If you’re really ambitious, you can make a lattice top for the pot pies by cutting strips of dough and “weaving” them together to form a tic-tac-toe board type of topping. It looks cute and will make old ladies go “awwwwwww, how precious!”. Spray your pie pans or dishes with a little baking spray. Place your bottom crusts in the pie dishes and bake until they are golden. Remove from the oven and set aside.

*Note* The bottom crust thing is totally optional. Personally, I like a lot of crust in my pot pie, which is why I have a top and bottom. Also, if you don’t feel like making your own pastry dough, you can use ready-made puff pastry, which works just as well and tastes pretty damn good. Again, this is all up to you and how much time you have.

Here is the recipe for the filling:

-2 potatoes, cut into small cubes and boiled until tender, but not mushy (you should be able to stab them with a fork without them turning to mush)
-olive oil
-3 or 4 carrots, small diced
-1 yellow or white onion, minced
-about 1 cup of frozen peas (or more, or less, depending on how much pea you can handle…you can also add fresh or frozen green beans, just make sure they are chopped to 1in. in length…if you use fresh, steam them a little first to soften them up)
-1/3 cup vegan butter
-AP flour (about 1 cup)
-1 quart soy cream and soy milk mix (half and half)
-salt and pepper
-veggie bouillon powder (optional)
-extra vegan butter (optional)

To start, add about 2 teaspoons of oil to a frying pan and begin cooking your onion and carrot. Once they about halfway done, add the frozen peas and green beans and cook until everything is soft and tender. I add a little knob of butter about halfway through this for extra flavor, but not enough to really add extra liquid. Once this is done, add the potatoes. Cover the sauté mix with a lid and set aside.

In a medium saucepan on medium/high heat, melt your butter. Once its melted, start whisking in the flour until you get the consistency of peanut butter, but not quite as dark as a roux. Then, turn the heat down to low/medium and start whisking in the vegan half and half slowly. What you’re looking for here is a thick white liquid about the consistency of thick potato soup, almost too thick to be soup. This is the step where I add the  bouillon powder just for a little extra kick. Its totally optional, but highly recommended. Just keep in mind that most seasonings like this contain salt, so remember that when you’re doing the final seasoning at the end.

Start pouring your cream sauce into the veg mixture. (If your sauté pan isn’t big enough, you can transfer this step into a large mixing bowl.) Stir it as you pour and keep an eye on your cream sauce/veg ratio. You don’t want it to be too goopy, but a good amount of saucy goodness is delicious. If you have any filling left over, you can freeze it for future use. Taste your filling for correct seasoning and add a little salt and pepper accordingly.

Spoon the filling into the pie dishes, on top of the bottom crusts. Make sure each pie is equal and then place your unbaked pot pie crusts on the tops. If you chose to use a cut-out instead of lattice, poke it a few times in a cute pattern with a knife so that air can pass through. If you made a lattice, air will pass through ok on its own.

Bake for about 15-20 minutes or until the tops are golden brown and the filling is all bubbly around the edges. Cool for about 20 minutes and serve!

Happy Cooking, Folks!

What you need:

1 nine inch pie crust (you can use our recipe or buy it from the store, just make sure to read the ingredients)

olive oil

1 yellow onion, minced

1 Tablespoon minced garlic (about 3 cloves)

about 3 cups broccoli, finely chopped (seriously, chop it up small and don’t worry about it falling apart)

1 teaspoon tumeric

1 teaspoon salt

fresh black pepper

pinch of dried thyme

1 1/2 regular packages firm tofu (extra firm is okay, too)

1 teaspoon dijon mustard

2/3 cup crumbled or shredded white vegan cheese (see note)

thin tomato slices or halved cherry tomatoes for decorating the top

*Note* I prefer to use Cheezly White Cheddar when making this recipe, however, you can use any vegan cheese product you like.  The point is to find a cheese that works for you!  I like the white cheddar version because it doesn’t add any extra yellow to the color of my quiche and it melts nicely to add that creamy texture that wouldn’t otherwise be there.  If you aren’t into the fake cheese thing, you can substitute 2/3 cup ground cashews, which will also give it that creamy feeling.  Just make sure they are ground as fine as possible.

First, you’ll want to preheat your oven to 350F.  Start out by pre-baking your pie crust.  If you’re using a store-bought one, just poke a few holes in it and pop it in the oven for about 15 minutes.  If you’re using your own, roll out the chilled dough and fit it properly into the pie pan.  Again, poke a few holes with a fork and bake it for about 15 minutes.  Set aside.

In a large frying pan and with a little olive oil, sauté your onion and garlic until its tender.  Then, add the broccoli, tumeric, thyme, salt and pepper.  Continue cooking until everything is soft.  In the mean time, use a few paper towels to get rid of any excess water from the tofu and place into a food processor and pulse until its all a big pile of mush.  If you don’t have a food processor, you can use a potato masher and do it in a large mixing bowl.  About halfway through, add the mustard.  When finished, add your vegan cheese (this is where you non-cheesers would add the cashews) and mix well.  Then, add the broccoli sauté mixture and stir well.  Taste and adjust seasonings if you like.

Using a big spoon or spatula, transfer everything into your pie crust and mash it down so that it has a flat surface.  Then, using your tomatoes, decorate the top of the quiche.  (I like to layer the thin tomato slices in a circle around the edge of the quiche, but you can do your own artsy-fartsy thing here.)

Bake for about 45 minutes and let cool for about another half hour before you eat it.  OM NOM NOM.

P.S.  Its good cold, too.  :)

*Note*  This recipe can be gluten free, all you need to do is use gluten free breadcrumbs!

What you need:

8 portobell0 mushrooms, stems pulled off and gills removed (you can scoop that part out with a spoon easily)

6 garlic cloves, minced

1 cup vegan butter, melted

2 Tablespoons lemon juice (fresh)

1 1/4 cup walnut pieces

about 3 cups breadcrumbs (any kind is fine)

2 packages Cheezly brand white cheddar “cheese”, shredded (you don’t have to use this brand, but I recommend it)

chopped parsley for garnishing

salt and fresh black pepper

First and foremost, preheat your oven to 400 F or 200 C.  In a large casserole dish, place the mushrooms bottom side up and toss half of the garlic in the little scooped out areas.  Lightly drizzle about 1/3 cup of the melted butter over the ‘shrooms and do the same with the lemon juice.   Bake for about 15 minutes to soften and then set aside.  Leave the oven on.

In a large mixing bowl, toss in your vegan cheese and mix with the walnuts and about 1/4 cup of the breadcrumbs.  Equally divide the mixture among the mushrooms and set aside once more.

Now, with the leftover garlic, melted butter, and breadcrumbs – mix together and add the parsley.  Mix again.  Season with salt and pepper, taste, and adjust seasonings however you prefer.  Cover the stuffed mushrooms with the breadcrumb mixture and place back in the oven for about 10 minutes.  Serve hot!