Mayan Waffles (vegan)

Jul 17, 2008 - I have always loved experimenting in the kitchen and I have been a dietetic (health reasons as opposed to moral/ethical) vegan for a little over a year now -- while my diet has expanded to encompass vegetarian choices at present because my budget is somewhat limited while on the job search (^-^) I do plan on following vegan guidelines again as soon as possible, but I figured I'd share the wisdom I've garnered over my year-long journey as the Big V. Today I've decided to share my own recipe for home-made, Mayan Waffles; chocolate with a little kick to get you going in the morning (but don't let me limit you -- some of my best dinners have circled around breakfast foods). The special equipment you'll need for this recipe is a handy waffle iron. - 2 Comments

Soy vs. Rice vs. Vegan vs. Goat Cheese

Aug 02, 2007 - I hated having to give up cheese, but feeling better was much more important! In my quest for "fake" cheese, I have found several alternatives. Here's the skinny: Rice cheese: I think is the tastiest, especially for sandwiches, BUT it contains casein-a dried milk protein that enables the cheese to melt. - 1 Comment

Good Vegan Recipes/Products?

Nov 08, 2009 - Hey there, sugars! I have somewhat recently become totally lactose intolerant... as in, no butter, no cheese, no yogurt... - 8 Comments

Boozey Chocolate Pecan Pie

Dec 21, 2007 - INGREDIENTS 1 ½ cups graham crumbs, or store-bought oatmeal cookie crumbs 1/3 cup melted margarine 2 cups coarsely chopped pecans 1 cup non-dairy chocolate chips ½ cup maple syrup or brown rice syrup or corn syrup ¼ cup Kahlua or other coffee flavoured liqueur 4 tbsp soy milk 2 tbsp cornstarch or tapioca starch 2 tbsp blackstrap molasses ½ tsp sea salt Preheat your oven to 350. Mix the cookie crumbs with the melted margarine and press into a 9" pie plate, all along the bottom and sides. Bake for ten minutes, the remove from the oven. - 0 Comments

Easy Ginger Tofu Bake

Aug 11, 2007 - This is a quick recipe for a large quantity of tofu so that there are lots of leftovers. Preheat oven to 200 degrees C/175 degrees F Here's what you need: -large glass or similar baking dish (see picture) -Package of Tofu (I used 2 blocks so that I can have leftovers) -1/3 Medium onion or more -1 head of garlic -1 inch of ginger or more -1/4 cup soy sauce or tamari -splash of rice wine vinegar or ume plum vinegar -sesame oil to cover tofu -3 stems or so of cilantro/coriander Optional -10 cumin seeds -sprinkle of cumin powder -2 green (or red) chillies Chop all ingredients (chop tofu in cubes - see picture), add liquid ingredients and toss together. I usually just mix everything in the dish that I'm using to bake it all in. - 10 Comments

Roasted Red Pepper Dip

Jun 28, 2007 - Roasted Red Pepper Dip - Serves 8 as an appetizer Original recipe from Whole Foods. Try this alternative to the usual hummus. Muhammara is a delicious Syrian recipe for a spread of roasted red peppers, toasted walnuts and a touch of spice, offset by pomegranate molasses. - 4 Comments

Thai Spring Rolls

Apr 16, 2007 - In a different group that I started, I posted a recipe for Peanut Rolls. However, this is different as it is vegan and incorportates coconut which is mighty delicious. Hope you all enjoy this one. - 2 Comments

Iced Mint Tea

Mar 23, 2007 - Iced Mint Tea - Makes 4 servings Original recipe from VegCooking.com. Ingredients: 5 cups water 2 tsp. ordinary black or Darjeeling tea leaves (2 tea bags) 1/4 cup sugar, to taste 1 cup chopped fresh mint leaves 2 Tbsp. - 3 Comments