Heat olive oil and garlic in a frying pan over medium heat for 1 minute. Add tomato, bell pepper, and onion. Cook until soft, about 4 minutes. Season with salt and pepper and remove from heat.
While vegetables are cooking, toast bread slices. Spread hummus onto 1 slice. Spread vegan mayonnaise on the other and lightly season with salt and pepper.
Layer sun-dried tomatoes, lettuce, and cooked vegetables onto 1 slice and top with the remaining slice. Cut sandwich in half.
quick spray of cooking oil.
Heat 1 tablespoon vegan margarine
rumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Heat the oil in a pan over medium heat. Add the recipes crumbles and onion to the pan and saute until the crumbles are defrosted and the onions are softened.
Add the diced tomatoes, tomato sauce and thyme. Simmer the sauce for 15 minutes, taste and add more thyme if it's needed.
While the sauce is simmering, cook the spaghetti until al dente. Drain and return to the pot.
When the 15 minutes is up, add the vegan cream cheese and stir well to combine. Let it simmer for a few more minutes, then pour onto the pasta and toss.
owl, cream Earth Balance and vegan powdered sugar until light and
Mix flour, quick oats, baking soda and salt together and set aside.
Mix oil and sugar and beat until creamy with an electric mixer (can do by hand, but it takes longer). Add cornstarch and mix. Add soy milk, then vanilla. Stir in the flour mixture, then stir in the coconut and pecans.
Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes.
They do not get very brown and should still be a little moist inside. Let cool on cookie sheet for 1 minute before putting them on a cooling rack.
o a food processor, then quick-pulse into fine bits.
ith barbecue sauce, brown gravy, vegan stroganoff sauce, or Asian sauces.).
auce.
Recipe courtesy of Quick and Easy Thai Food by
heese (yes, I know, not vegan, but delish) and mesculin greens
live oil. Pour in the vegan fondue and keep warm in
Blend all ingredients together in a blender.
Heat to a boil on the stove while stirring constantly.
Serve on top of cooked pasta and enjoy!
hoto visit http://the-best-recipes.blogspot.com/.
Combine yogurt and spirulina powder in a bowl; mix well. Top with cornflakes, strawberries, kiwifruit, blueberries, and pecans.
preheat oven to 350 degrees F.
combine all ingredients in a bowl. With your hands bruise/mash the lentils a bit, but not to the point that there all mushy.
using a small ice cream scoop (or with wet hands) roll out golfball sized balls. (slightly smaller).
*continue to dampen hands when doing this -- the mixture is sticky.
place on a lightly oiled cookie sheet and bake 15 minutes.
Turn over and bake an addional 15 minutes.
Serve topped with a nice vegetarian/vegan marinara.
ere. Fold in the grated vegan mozza the pour the entire
vanilla and cinnamon.
Add quick oats and dates and raisins
Combine pineapple, banana, cream of coconut, rolled oats, quick-cooking oats, baking powder, mint, chia seeds, and poppy seeds in a blender; blend until smooth. Pour into 2 mugs.
Microwave at the highest setting until mug cakes have set and risen well, about 3 minutes. Allow to cool a few minutes before serving.
f you are not a vegan, I have made another variation