Vegan Planet

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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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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