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” […]

Read the full article →

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 […]

Read the full article →

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 […]

Read the full article →

UPDATE: One-Dish Vegan Blog Tour

November 18, 2013

There is so much going on with the One-Dish Vegan Blog Tour, I thought it best to post an updated schedule so you can have it handy.  There are so many wonderful bloggers participating and most of them are also doing cookbook giveaways in addition to featuring a recipe from the book, so be sure […]

Read the full article →

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 […]

Read the full article →

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 […]

Read the full article →