A collection of vegan nut-free recipes, including many gluten-free and low-carb options.
If you love the carrot ginger dressing from Dojo’s restaurant in NYC, then you’ll love this dressing. It’s great served on a green salad and/or with a Hijiki tofu burger and brown rice. My dad was in the Canadian Armed Forces, so when I was growing up, we moved… a lot! We lived throughout Canada … Read more
I first came across this vegan mushroom soup recipe last year and absolutely loved it. You see, other than minestrone soup, I normally really only like puréed soups. Well, to be honest, the first time I made this soup, I puréed it before serving it as well. But this week, I made it as-is and … Read more
I realized today that I had two very ripe bananas that I needed to use ASAP. With the price of bananas in Sydney hovering around $13/kilo at the moment, there’s no way that any banana in this house can go to waste. Being a temporary ex-pat, I have limited kitchen supplies. I don’t own a … Read more
My family has been making this Broccoli & Potato Soup for years. It’s comforting, healthy, and freezer-friendly. My partner came home from work with severe flu symptoms yesterday. Aches, chills, sore throat, you know the deal. “No problem,” I thought. “I’ll just go to the freezer and pull out one of the many homemade soups … Read more
I’m not really someone who craves sweets, but last week, I got a craving that I just couldn’t shake. In particular, I was craving something coconut-y, but didn’t want to go to the effort of making macaroons or cookies. Ideally, it would be healthy and wouldn’t require turning on the oven. Thankfully, I had a … Read more
I know, I know… not another hummus recipe! A few of my friends here have asked for my humus recipe, and since I’m heading out of town for a month, I wanted to ensure that they had it before I left. I also wanted to share an awesome little trick that I’ve recently learned which … Read more
About 5 years ago, I veganized my mom’s chili recipe by replacing the ground beef with Yves veggie ground round. I made it like that for years, doubling the recipe, and freezing it so that there was always a warm comforting meal available at the drop of a hat. Then I moved to Sydney, Australia, … Read more
Back in December, I enjoyed a lovely salad of fried cauliflower, chickpeas and silverbeet at Bodega Tapas Bar here in Sydney. It was hardy yet light with highlights of fresh lemon and toasted cumin seeds. As you can tell, I was making a mental note of the ingredients and flavors because I figured that it … Read more
I came across this recipe for Roasted Cauliflower in Lemon-Tahini Sauce on the Vegetarian Times website and it’s really awesome. While I don’t particularly love raw cauliflower, I do love it in low-carb risotto or simply roasted. Even if you’re not a huge cauliflower fan, I still really recommend trying this recipe. Just roasting the cauliflower … Read more
I cooked up a storm last week and I have a lot of yummy recipes coming, but in the meantime, I wanted to post this quick snack that I made the other day. I love popcorn and came up with this recipe after reading about a few truffle butter recipes online. Everything is better with … Read more
The best part of this roasted fresh tomato soup (other than the taste), is the aroma that will fill your home when making it! I got a little carried away at the farmer’s market last week and found myself with too many tomatoes. I didn’t really feel like making the obvious thing (pasta sauce) so … Read more
I found this recipe for General Tao’s Tofu on VegWeb.com a couple years ago and have made it many times since with great success. It’s a great version of the General Tao’s chicken dish that is offered at many Chinese restaurants. The tofu has a nice crispy yet chewy texture. It’s a dish that you … Read more
I bookmarked Allyson from Manifest Vegan’s Ghastly Tortilla Chips & Ghoul-camole back in October. Although I’ve made regular guacamole many times since then, it only just occurred to me today to try her version, which includes “broccoli confetti”. All I can say is WOW! I’m actually a bit mad at myself for not trying it … Read more
I’ve been making this recipe for years because it’s so delicious – and by keeping frozen corn tortillas and store-bought enchilada sauce on hand, I can whip-up homemade vegan enchiladas in no time. Updates October 22, 2016 – I made these again tonight and skipped frying the tortillas before dipping them in the enchilada sauce … Read more
I printed out this recipe years ago, but have no idea where it came from. I even did a Google search but couldn’t locate it. Anyway, I’ve made it many times and it’s always been a hit, including last week when I made it for a get-together with friends. I’ve only ever used fresh thyme … Read more
Vegan MoFo #15 – I had some leftover fresh pineapple from my Peanut Soba Noodles w/ Pineapple meal, so I decided to use it for breakfast today. I love having oatmeal for breakfast, but recently, I’ve been using half oatmeal and half quinoa flakes. The quinoa flakes are an excellent source of protein, but they’re a … Read more
Vegan MoFo #14 – Keeping with my tropical theme this week, here’s a recipe for mango gazpacho, or should I say MMMango gazpacho! It’s slightly adapted from AllRecipes.com. I leave-out the jalapeno pepper and reduce the onion and garlic because I find them to be to strong in the original recipe (and I love garlic and onion)! … Read more
I met a cool girl named Tess at an Indian vegan cooking workshop (more on that later) a few months back, and after connecting on Facebook and seeing some of my food photos, she asked for my beetroot risotto recipe. I’ve been procrastinating on getting back to her, but then today she left me an … Read more