Search results for "label/vegan"
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Spanikopita (Vegan Creamed Spinach) Pizza
December 4, 2011
My vegan creamed spinach recipe always seems to be the most popular post from Vegetarianized.com. It pains me slightly because in June, 2008 when I did it I was taking photos with an iPhone 3. A request from Suzanna in New York has allowed me to retake those photos with my Nikon D90 because that recipe is the base for my Spanikopita Pizza. Transforming the creamed spinach into a pizza makes it not vegan with the addition of mozzarella and feta, but you could keep it vegan by omitting the cheese. My crust recipe comes directly from Cooks Illustrated - it's the best crust I've ever made at home.
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Vegan Potato Corn Chowder
November 1, 2009
Our friend, Cathy S. from outside Richmond, VA, emailed me awhile back asking for a vegan potato corn chowder recipe. Her recipe had bacon, butter and milk, but it was easily converted to a vegan recipe with plant oil-based butter and soy milk. With hearty potatoes, sweet corn and creamy, nutty soy milk, now she can serve her vegan friends the same yummy soup, and I would say more yummy and more healthy, vegan style.
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Vegan Creamed Spinach
June 15, 2008
Sound like an oxymoron? This creamed spinach packs great flavor and a creamy texture all without any animal products. I use it on my Spanikopita Pizza.
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Care2.com features “Vegan Palmiers”
October 31, 2013
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Vegan Palmiers
December 13, 2009
Rainy or snowy day out? Got 5 hours stuck in the house? Time to make palmiers! I fully expect no one to write to me telling me they made this recipe. I was determined, however. I love palmiers - the flaky, delicate, sugary French heart-shapped cookie. But these things are expensive! Probably $1.00 per cookie. And after spending my entire Saturday rolling and refrigerating them, I will gladly pay the Frenchman anything he wants for them. Wow, it really did take me 5 hours to make these. They are gorgeous and delicious, but I guess the French, in their food-perfection culture, make time for these treats - not so much for the Americans.
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Espresso Cream Pie
July 19, 2009
Not the best picture of the final product. I wanted to get a shot up as soon as possible and it wasn't quite set enough to cut. I'll try and get a replacement tomorrow...My Pancake Bars were such a hit that I thought I'd try another dessert. Although I didn't plan it that way, this one is almost a vegan dessert, except for the half and half and probably the chocolate wafers have butter in them - oh right and the eggs. In any case I used soy milk and plant oil-based butter instead of the real stuff and adjusted down on the bad ingredients by using half and half instead of cream. But don't worry, this Espresso Cream Pie comes out chill, silky and heavenly. Unfortunately this is a recipe that uses both the oven and stove, so plan to make this earlier in the morning or late at night. Oh and don't let the number of ingredients scare you off. This comes together pretty quick...the hard part will be waiting for the pie to chill completely because you’ll want to eat it as soon as the custard hits the crust!
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Baked Sweet Potatoes with Vegetarian Gravy
November 16, 2008
My vegetarian (it's actually vegan) gravy is one of my most coveted recipes. I look forward to digging out this recipe each November, experimenting with different vegetables I have in the fridge or look particularly lovely at the market and, most importantly, drowning my potatoes, stuffing, bread and another other dish on my plate that gets in the way of this thick, earthy sauce. Here I've paired it with baked sweet potatoes I got from the CSA. I wanted a simple accompaniment for the gravy here, but for Thanksgiving, perhaps a sweet potato casserole would be in order. Either way, the slightly sweet sweet potato marries well with the root vegetable-based vegan gravy.
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Spinach White Bean Salad with Meyer Lemon Vinaigrette
June 16, 2013
I've been eating this salad at lot lately, and I'm thoroughly enjoying the season's first grape tomatoes. Tomatoes paired with spinach, white beans and feta makes this salad an easy weeknight winner. I used one of the last Meyer lemons I could find on a friend's tree - regular lemons are an easy substitute. For a vegan dish, simply substitute a vegan cheese or omit it altogether. If you are concerned about the fat, leave off the avocado - that will save you 7.5g fat per serving. However, I don't recommend it because the avocado compliments the creamy texture of the beans so nicely.
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Tempeh Reubens
September 14, 2008
Ok, Jamie in NYC, this is for you! This is tempeh you can get into (although I still do highly recommend going to Essex in NYC for brunch and order their tempeh bacon and copious screwdrivers). It doesn't take long to make, but god I hope you have a dishwasher in your apartment because I used quite a high percentage of the pots and pans in my kitchen. I think it's the perfect sandwich. It's got hearty, fall flavors, crusty bread, creamy dressing and caramelized onions - so dreamy!
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Beet Tartare
March 17, 2015
It was recently brought to my attention that the Wynn Resort in Las Vegas has created several chef-inspired vegetarian and vegan menus at their restaurants. I wanted to add to their repertoire, but rather than using those menus as my muse, I wanted to take on the steakhouse! So this dish is inspired by their steak tartare appetizer. It uses the same components of traditional tartare (mustard, capers, shallot and egg), but subs roasted Bull's Blood Beets for steak, and brightens up the flavors with chives and lemon zest. Don't be afraid of the fancy-looking presentation - I just cut the bottom off a plastic cup to create that ring! This is a hearty appetizer, which is a "Good Source" of fiber, vitamins A and C, phosphorus, potassium, iron, thiamin, riboflavin, and niacin. Omit the egg for a vegan appetizer.