Vegetarian recipes and info

Cashew Milk

Cashew milkLiquified cashews are a perfect substitute for milk in just about any soup, sauce, or baked goods.

Spinach Ricotta Filling

Spinach ricotta fillingCreamy, spinachy, ricotta-y filling for crêpes, manicotti, or lasagna.

Minestrone Soup

Minestrone soupThis classic Italian soup is always vegetarian, and if you leave off the parmesan cheese it’s vegan.

Thai Tofu Curry

Thai tofu curryDelicately sweet and spicy, this is a delicious Massaman-inspired curry made with potatoes and pineapple.

Imam Bayildi

Imam bayildiDon’t let this Turkish stuffed eggplant’s prep time scare you – less than 20 minutes is hands on, and since it tastes best at room temperature, you can make it a day in advance. This recipe uses quite a bit less oil than traditional imam bayildi, but it’s just as delicious.

Raw Corn Chowder

Raw corn chowderFresh corn is so sweet and delicious that there’s no need to cook it.

Jambon-beurre

Vegan jambon beurre sandwichI’ve never eaten the real thing, but my vegan version of the classic French “ham and butter” sandwich is délicieux!

Tomato Garlic Sauce

Tomato-garlic sauceA rich, garlic-heavy sauce that goes especially well with pasta, eggplant, and strong cheese.

Deviled Tofu

Deviled tofuThis delicious, low-carb deviled tofu can be spread on celery or bread, or served atop a green salad.

Minonos – Chocolate Sandwich Cookies

MinonosA vegan version of Milanos®, Pepperidge Farm’s® chocolate sandwich cookies.

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