Vegan Planet

Tiramisu Cheesecake

November 9, 2013

30 Days of Vegan Recipes continues today with dessert!  Specifically, a Tiramisu Cheesecake that has everything you love about tiramisu combined with a great cheescake texture. Mascarpone cheese is traditional in tiramisu, but I use tofu and vegan cream cheese (you can use storebought vegan cream cheese or make your own with the recipe provided […]

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Shredded Vegetable Fritters

November 8, 2013

Today’s featured recipe  is Shredded Vegetable Fritters.  These fritters are supremely versatile, not just because you can make them using different vegetables, but you can change up the seasonings as well. For example, a dash of curry powder will change their character, as will substituting cilantro for the parsley or adding some minced hot chile.  […]

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Scallion Pancakes with Sesame Seeds

November 7, 2013

Lucky #7 recipe of the day in my 30 Days of Vegan cooking is Scallion Pancakes with Sesame Seeds.  You can make these as two large pancakes and cut them into wedges to serve, or make lots of little pancakes — it’s up to you.  These are so easy to make and so delicious! Here’s […]

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Curried Cauliflower Pakoras

November 6, 2013

30 Days of Vegan Cooking continues with Recipe # 6: Curried Cauliflower Pakoras. Much like the tempura of Japan or fritto misto of Italy, these classic batter-dipped fritters of India lend themselves to almost any vegetable. Try the cauliflower as suggested here, or use sliced zucchini, bell pepper, broccoli, or onion—or any combination. Serve with […]

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Three-Onion Appetizer Pie

November 5, 2013

Recipe #5 of 30 Days of Vegan Cooking is a fresh take on the old-fashioned onion dip made with dehydrated soup mix and gobs of dairy.  My version uses three types of fresh onions combined with vegan cream cheese and mayo.  For fun, I’ve made the dip into a “pie” with a potato chip crust, […]

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Lemon-Ginger Tofu

November 4, 2013

Today’s recipe, Lemon-Ginger Tofu, is an easy way to add flavor to tofu. Just slice it, sauce it, and bake it!  (If your tofu isn’t (extremely) extra-firm (all brands are different) then you may want to take the extra step of pressing the water out of the tofu slices before baking. I hope you’re loving […]

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