This recipe makes 4 personal pot pies. I baked them in ceramic pot pie dishes which are basically oversized dessert ramekins. You can also buy mini pie tins from the grocery store and use those.
First, preheat the oven to 375. Then you’ll want to pre-bake your bottom crust. I make my own pastry crust from [...]

Lately, I’ve been craving quiche.  I loved the stuff before I chose to give up all the animal products and I never could wrap my brain around using tofu to create something like an egg.  However, for all of you skeptics out there, this recipe is THE BOMB.  I’ve played with it just enough to [...]

This is a great vegan appetizer that will leave your guests shocked that its actually vegan.  Or hell, eat them as a main course because they are big and tasty enough to steal the whole show.  Makes 8 mushrooms.
*Note*  This recipe can be gluten free, all you need to do is use gluten free breadcrumbs!
What [...]

Tofu recipes come and go, but here is a great spin on a Japanese-style kebab classic.  If you aren’t feeling the tofu thing, you can easily substitute with big mushroom pieces or tempeh.  Makes 12 skewers.
What you need:
1 dozen bamboo skewers, soaked overnight in water to prevent burning
2 packages extra firm tofu (or mushrooms/tempeh)
1 bunch [...]

Very hearty and delicious winter soup recipe, perfect for using up the butternut squah sitting around the kitchen.  This vegan soup is sure to warm any heart – even on the coldest days!  Makes about 6 servings.
What you need:
2 pears (ripe) – peeled, quartered, and cored
2 pounds butternut squash, cut into 2 inch cubes
2 tomatoes, [...]

Servings: 4
Ingredients:
4 medium tomatoes (or one 16oz can)
1 tbs chili flakes
4 bell peppers any color
1 tbs coconut oil
1 medium shallot, chopped
one small potato, shredded
5 crimini mushroom, chopped
half lemon
3 cloves garlic, crushed
1 cup cooked brown rice
1/4 cup chopped basil
1 cup chard, chopped
1 cup shredded vegan parmesan (optional)
1/4 cup sliced almonds
Directions:
1.Rough chop 4 medium tomatoes and place [...]

Servings: 4
Ingredients:
8-10 medium carrots cut into large pieces
2 small red chilis, sliced
4 cups vegetable stock
one 14 oz. can coconut milk
2-3 inches ginger to taste
Directions:
1.Place carrots and stock into a medium pot and turn to medium high heat. Boil for approximately 20 minutes until carrots are soft and squishy. Halfway through put peppers in, reserving some [...]

Usually, French Onion Soup is made with a load of butter and beef stock, but that doesn’t mean that vegans don’t get to enjoy this timeless classic!  Here’s an easy vegan french onion soup recipe to keep you warm on those rainy days.
What you need:
3 T vegan butter
4 large white onions, very thinly sliced into [...]

This nifty and delicious Malaysian entree is something that you can make to impress friends or family without going to too much trouble.  Its super easy and super tasty!
 
What you need:
1 T desiccated coconut
2 garlic cloves
6 shallots, sliced
2 stalks of lemongrass, peeled and chopped
2 fresh red chillis
2 T fresh ginger, grated
1 t tumeric
1 t salt
1 [...]

Last night, I had something similar to this recipe at a pub in North Yorkshire.  It inspired me to come up with a recipe that was similar, but BETTER, cuz we all know how I love a good challenge.  So here you have it.  Celebrate your inner-Frenchness and enjoy on a cold, rainy day!
 
What you [...]