Recipes

Flax-Berry Pancakes

November 18, 2013

Happy Monday!  How about some Flax-Berry Pancakes to get this week rolling?  I hope you are all enjoying my 30 Days of Vegan Cooking to celebrate World Vegan Month featuring with recipes from the Revised Edition of Vegan Planet.  Flax-Berry Pancakes from Vegan Planet by Robin Robertson Serves 4 Many people include flaxseeds as part […]

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Three-Flavor Vegetable Pancit

November 17, 2013

  And on the 17th Day of 30 Days of Vegan Cooking there was Three-Flavor Vegetable Pancit, of course! Although the recipe calls for a small amount of tofu, seitan, and tempeh (it’s a great way to use up leftovers), the dish is equally delicious if made with just one of them – or you […]

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Savory Pumpkin Bites with Green Chile Aioli

November 16, 2013

This time of year, we can’t seem to have enough pumpkin recipes, so today’s featured recipe in 30 Days of Vegan Cooking adds another one for your consideration.  I present Recipe #16 from the Revised Edition of Vegan Planet: Savory Pumpkin Bites with Green Chile Aioli.  Pumpkin, walnuts, and sage combine to give these tasty […]

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Virtual Vegan Potluck: Spicy Walnut Green Beans

November 16, 2013

I’m excited to participate in the 2013 Virtual Vegan Potluck with my recipe for Spicy Walnut Green Beans.  At the bottom of this post, you can link to recipes from the more than 100  other Potluck participants! This recipe is one of my favorite ways to prepare green beans — they’re loaded with flavor from […]

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Crispy Kale Strips

November 15, 2013

When I worked in restaurants back in the 1980s, I used to deep-fry kale to use as a garnish for some of the menu items.  Little did I know that many years later, healthier versions of crispy kale would taken the culinary world by storm.  The original Vegan Planet pre-dates the meteoric rise of the […]

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Chickpeas Vindaloo

November 14, 2013

30 Days of Vegan Cooking continues with Chickpeas Vindaloo – Recipe #14 from the Revised Edition of Vegan Planet. This spicy Indian favorite is easy to make at home and is best served over freshly cooked basmati rice. Chickpeas Vindaloo from Vegan Planet by Robin Robertson Serves 4 to 6   Ingredients 1 tablespoon olive […]

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