Peanut noodle salad is a dish that I’ve had hundreds of ways – some bad, some good.  This recipe pretty much takes the cake for being the easiest to prepare and the tastiest.  A few problems I’ve found with making this dish in the past is the stickiness of the noodles and the thick sauce combining to make a mushy mess that was not appealing to the eye or the palate.  By using regular spaghetti noodles, the problem was pretty much solved.  This vegan peanut noodle salad is perfect as a main course (perhaps with a little grilled tofu satay) or as a side dish/appetizer. Warning: its addictive, so don’t be surprised if you eat noodle salad for 5 days in a row.  We won’t judge.

What you need:

1 lb vegan dried spaghetti pasta

salt

3 Tablespoons sesame oil

3/4 cup natural peanut butter  (I prefer crunchy, but creamy is ok too)

6 Tablespoons soy sauce or tamari

3 Tablespoons white vinegar

1 and a half Tablespoon freshly chopped ginger

1 pinch red chili flakes

1 Tablespoon hot sauce (I use Tabasco)

1/3 cup coconut milk

1 cucumber, seeded and chopped into 1 in pieces (sliced thinly)

1 red bell pepper, thinly sliced

1/2 cup fresh cilantro/corriander leaves

First you’ll want to boil the pasta.  Fill a pot 2/3 of the way with water and put in the salt.  Bring to a boil and cook the pasta until done.  Then, strain the hot water off of the pasta and rinse with cold water.  This will keep your pasta from being sticky and overcooked.  After you have done this, toss the cold pasta with a few drops of sesame oil so that it doesn’t get sticky.

In a medium mixing bowl, combine all of the sauce ingredients and  whisk together until well combined.  For this step, I like to use an immersion blender, but some really fast whisking or a blender will do the trick just fine.

In a large bowl, toss the pasta with the chopped veggies and then begin adding the sauce.  I have found that this recipe calls for about 4/5 of the sauce (you will have a few ounces left over – use it for salad dressing or dipping sauce another day!).  Toss everything together so that the pasta and veggies are well-coated.  Chill for 10 minutes and serve with sesame seed garnish.

Enjoy!

This recipe actually came into effect during a vegan brunch that I hosted for some friends.  I had intended on making samosas, but as time drew near, I realized I had the filling done, but no time to make the dough and fry the samosas before it was time to serve the rest of the food.  So, with a little doctoring, I turned this tasty Indian pastry filling into some awesomely delicious mashed taters that were a BIG hit.

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!

I’ve noticed lately that most vegan muffin recipes are packed with vegetable oil, which sort of grosses me out.  So I’ve been experimenting with replacing oil with apple sauce.  These muffins are delicious and very moist without the guilt!  Happy Cooking!

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!

I was going to start this recipe off by talking about what a classic American dish the Waldorf Salad is.  Its THE perfect refresher snack on a hot day and gobbled up at 4th of July pic-nics.  But that isn’t the reason I posted it.

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!

Now that the summer heat has started to kick in there is nothing better to battle the temperature than an ice cold vegan smoothie.  To be honest making a vegan smoothie is not a difficult task. Simply pick your favourite fruits, try and have something like an apple or a banana to thicken it, then place it in a blender or preferably a smoothie maker and you are done.

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!

I absolutely adore vegan spring rolls, and if you chill these gorgeous vegan summer spring rolls you will always have a refreshing vegan snack to hand when you are fighting off the summer heat with one of my best vegan recipes.

These refreshing vegan spring rolls are the perfect vegan summer snack, and best of all, they are really quick and easy to make, which is why they are one of my favorite vegan recipes!

Ingredients

Rice paper spring roll wraps

Lettuce (Such as baby romaine)

Avocado

Bean Sprouts

Noodles (Vegan, and optional)

Mint Leaves (Optional)

Peanut Butter

Siracha Hot Sauce

Instructions

The instructions for making vegan spring rolls are probably the easiest you will ever find of any of my vegan recipes!

Simply dip a sheet of your rice paper in to a bowl of luke warm water.  Bring it out and quickly press all your ingredients evenly on to the rice paper before wrapping it up burrito style.

The best part of this vegan recipe is that it is insanely flexible, you can add all sorts of additional ingredients to the mix to find your perfect vegan spring roll, as well as your perfect vegan summer snack!

We all love pancakes and this Easter vegan pancakes recipe is a tasty vegan recipe which will give you the perfect breakfast for your vegan Easter celebrations.

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!

Check out these brilliant vegan recipes from Save the Earth, a great comforting vegan chickpea soup, and a spicy vegan bean curry!

INGREDIENTS:
Comforting Chickpea Potato Spinach Soup

* Chickpeas
* 1 onion, chopped finely
* 1 large tomato (or 3 small tomatoes), cut into small pieces
* 2 potatoes, cut into small pieces
* Spinach, cut into large pieces
* 3 garlic cloves, cut into small pieces
* 2 tablespoons bouillon powder
* 1½ tablespoons paprika powder
* 1 liter water
* Olive oil
* Salt
* Pepper

Exotic Spicy Black-Eyed Bean Curry

* Black-eyed beans
* 1 onion, cut into pea size
* 3 tomatoes (or 6 small tomatoes), cut into small cubes
* Ginger slices
* 1 teaspoon chili powder
* 1½ teaspoons turmeric powder
* Coconut milk
* Olive oil
* Salt
* Pepper
* Coriander (to garnish)
PREPARATION:
Comforting Chickpea Potato Spinach Soup:

1. Boil water with 2 tablespoons of vegetable bouillon.
2. The water boils. add the chickpeas.Stir it a bit.Turn down the flame so it can simmer until it is done.
3. Put olive oil in the pan.When it’s warm, add the onion, and the garlic.Stir fry till golden brown.
4. Add the potatoes then the paprika powder; and a little bit of water so the potatoes can be cooked quicker.The potatoes must be cooked until they are just done.Puncture it with a fork once in a while to see if it’s done. When the water is evaporated, add a bit more.
5. When the potatoes are cooked, add the mixture to the soup.Turn up the heat for the soup a bit, and cook everything until it is done probably take 10-15 minutes.
6. When the soup is completely done, add the tomatoes and spices (salt and pepper), season to taste.Turn off heat.
7. Add the spinach at the end.

Exotic Spicy Black-Eyed Bean Curry

1. Pre-cooked the black-eyed beans for 1 hour in the pressure cooker.
2. Put olive oil in a pan, wait a bit until the oil is hot. Add the onion along with the ginger into the pan, stir fry them.
3. When the onion is golden brown, add the black-eyed beans.Add a little bit of water so that it doesn’t burn.
4. Season the beans with 1 teaspoon of chili powder, and with 1½ teaspoons of turmeric powder. Stir it well.
5. Then add the tomatoes.Keep stirring until the tomatoes is done.
6. Add in the coconut milk.Leave the pan on the stove for 10 minutes.
7. Turn up the heat a bit, and then wait until the curry is done.Put the lid on the pan so that it’ll cook faster.
8. When it’s done, season it with salt and pepper.Add more or less according to taste.
9. If it’s not spicy enough, add more chili powder.

video link: http://suprememastertv.com/veg/?wr_id=574&goto_url=&page=16#v (In Dutch)

Brrr!  Winter is cold.  We all know it and there’s nothing we can do about it.  But even on those harsh winter days we can snuggle up by the fire and have a big bowl of hot Mexican soup.  This recipe is strait from Garrido’s, one of my favorite eateries in Austin, Texas.  Give it a try and let us know how you like it!

What you need:

4 dried pasilla chiles, wiped clean, stemmed and seeded

2 dried chiles de arobl, stemmed
1/2 LB tomatoes, quartered
1 large white onion, coarsely chopped
2 large garlic cloves, chopped
2 quarts veggie stock
2 tablespoons canola oil
1 teaspoon fresh epazote, chopped
3 cups canola oil for frying
12 corn tortillas cut into strips
1 avocado, cut into slices

Toast chiles in a dry pan over medium-high heat, turning with tongs, until pliable and slightly changed in color (about 30 seconds).  Don’t use a non-stick for this job.
Roast quartered tomatoes, onion and garlic in 350 degree oven for 25 minutes or until they are all nice and mushy.
Purée tomatoes, onion, garlic, chiles de arbol (including seeds) and remaining 3 pasilla chiles with 1/2 cup stock in a blender or with a hand mixer, you can do it directly in your soup pot.
Heat oil in a large heavy pot over medium heat until it simmers, then cook purée, stirring often until reduced by half and beginning to stick to pot (15 -20 minutes). Reducing means to let half the liquids evaporate so that you end up with less product, but a heavier, more concentrated flavor.  Then,  stir in remaining 7 1/2 cups of stock, chopped epazote, and 1 teaspoon salt. Simmer uncovered for about half an hour or so.

While soup simmers, heat 1 inch of oil to 350 degrees (F) in a deep, 10-inch heavy skillet, then fry tortilla strips a handful at a time until golden (30-45 seconds per batch). Transfer with a slotted spoon to paper towels to drain and season lightly with salt.
Divide tortillas and avocado among soup bowls and ladle in soup.

These muffins are a beautiful addition to a Valentine’s Day breakfast-in-bed.  In fact, they are perfect addition to anything.  Delicious, chocolate-y, and just the right amount of sweetness from the strawberry.  You won’t want to eat just one!

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!