Recipes

Curried Lentils with Carrots and Peas

November 24, 2013

  Curried Lentils with Carrots and Peas is Recipe #24 of 30 Days of Vegan Cooking from the Revised Edition of Vegan Planet. Aromatic spices and coconut milk transforms pantry staples into a richly flavored stew. Serve over freshly cooked basmati rice or with some warm naan or other flatbread.   Curried Lentils with Carrots and […]

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Red Bean Cakes with Creamy Coconut Sauce

November 23, 2013

Today’s recipe transforms a few common ingredients into a delicious main dish.  Red Bean Cakes with Creamy Coconut Sauce from the Revised Edition of Vegan Planet is simple to make and versatile.  For example,  you can use black beans and quinoa instead of red beans and rice, or change up the seasonings using different herbs […]

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Mahogany Eggplant

November 22, 2013

With just a little over a week to go of 30 Days of Vegan Cooking to celebrate World Vegan Month, today’s recipe is for Mahogany Eggplant. In this recipe, tender slices of Japanese eggplant are steeped in a flavorful tamari broth, which gives it a rich mahogany color. I like to use small Japanese eggplants, […]

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Banana Split Tea Bread

November 21, 2013

  Today’s featured recipe is Banana Split Tea Bread — a delicious way to use up those over-ripe bananas!  What sets this flavorful banana bread apart from the rest is that it incorporates several banana-split ingredients for a surprising treat and lots of tasty goodies in every slice!  Even though I call it a “tea” […]

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Tempting Tempeh Sandwiches

November 20, 2013

Today’s recipe in my 30 Days of Vegan Cooking is for Tempting Tempeh Sandwiches. One taste will tell you they’re called “tempting” for a reason! The flavorful spread, made with tempeh, bits of celery, pineapple, and cashews, and seasoned with a sriracha mayo, will have you licking the bowl when you make it. In addition […]

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Lemony Green Pea Risotto

November 19, 2013

Today’s featured recipe is a light and luscious risotto punctuated by green peas and lemon. This recipe is #19 of 30 Days of Vegan Cooking to celebrate World Vegan Month. Lemony Green Pea Risotto from Vegan Planet by Robin Robertson Serves 4   Ingredients 5 cups vegetable broth 1 tablespoon olive oil 1 1/2 cups […]

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