I love chickpeas for a simple meal. They're nutritious and cheap, and if you cook them up as in this recipe, for example, they cook quickly and take on lots of juicy flavor. This quick and easy curried chickpea recipe uses canned ingredients, but has lots of spices to give it a real Indian flavor. Pair it with rice or another healthy whole grain for a simple yet complete entree.Subscribe to the weekly vegetarian newsletter
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Indian paneer cheese works well on your indoor or outdoor grill, as it chars lightly instead of melting away like other cheeses. In this Indian tandoori-inspired recipe, paneer cheese is coated in a yogurt sauce, smothered in tandoori spices, and grilled on skewers just until lightly charred. Serve it up with extra sauce. Yum!
Pre-heat an indoor or outdoor grill to medium low heat. Skewer paneer on soaked bamboo skewers, and grill for 5-7 minutes, or until lightly charred, coating well with extra sauce.
Serve your grilled paneer drizzled with extra sauce, or serve the extra sauce on the side for dipping.
A few of you asked me to create a vegan-only recipe newsletter, and so here it is! Sign up for the Vegan Recipe of the Week newsletter to receive one of my favorite popular vegan recipes in your inbox once a week. I'll mostly be focusing on dinner entree ideas, but there'll be plenty of variety. One email, one vegan recipe, every week. No more, no less. Sign up here.Pictured: Tofu fish sticks, one of the Vegan Recipes of the Week.
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Mix in the soy milk and oil and beat together until batter is smooth.
Drop 1/4 cup of batter at a time onto a hot oiled griddle, or well greased frying pan over medium high heat. When bubbles appear on the surface of the pancake, approximately 3 minutes, flip, and cook the other side for another 2 minutes. Enjoy!
Nutrition Facts (from Calorie Count): One pancake provides approximately: Calories: 149, Calories from Fat: 50
Total Fat: 5.6g, 9% Saturated Fat: 1.0g, 5%
Cholesterol: 0mg, 0%
Sodium: 58mg, 2%
Total Carbohydrates: 22.2g, 7%
Dietary Fiber: 1.2g, 5%
Sugars: 2.4g
Protein: 3.7g
Vitamin A 0%, Vitamin C 0%, Calcium 22%, Iron 9%, based on a 2000 calorie diet
More Vegetarian and Vegan Breakfast Recipes:
Fat-Free Vegan Apple Banana Muffins
Vegan Blueberry Muffins
Basic Tofu Scramble Recipe
Tofu Spinach and Artichoke Quiche
Spicy Tofu Scramble Recipe
Vegan Blueberry Pancakes
Cereal Breakfast Bars
Vegan Pumpkin Scones
Low Fat Vegan Coffee Cake Recipe
Peanut Butter Coffee Cake Recipe
More vegetarian recipes
These fancy raw food pancakes or flapjacks take some time in the dehydrator but are a fantastic addition to a raw food breakfast. The harder the dates, the longer you'll need to soak them. Thirty minutes at least, even for relatively soft dates, is normal. You want them to blend up evenly and provide the raw batter with stickiness. You'll probably find these raw food pancakes to be sweet enough on their own, but if you can handle a little more decadence, try some Raw Almond Vanilla Spread to go with them.
1. Soak the dates in water to cover and set aside for at least 30 minutes. Meanwhile, grind the buckwheat groats in a blender or food processor until they are fine crumbs, almost flour. Set them aside in a separate bowl, add the shredded coconut and mix well.
2. In a food processor, blend the remaining ingredients on high speed for 20 seconds or until a chunky batter forms. Add to the buckwheat coconut mixture and combine well.
3. Scoop pancakes onto Teflex-lined dehydrator trays and flatten them out to your desired size. The smaller they are, the less time they'll take to dehydrate. You'll want them to be about 1/2-inch thick to start because they'll flatten out a little as they dry out.
4. Dehydrate at 115°F for 6 to 8 hours, flip them over, remove the Teflex sheets and continue dehydrating for another 4 to 6 hours. You want them to be a bit squishy still when you press on them with the outsides not too dry. They are definitely best served fresh out of the dehydrator but will keep in an airtight container in the fridge for about 4 days.
perhaps toasted pita bread or bagel chips. It would make a nice twist to cream cheese and jam sandwiches, and would be great with non-dairy vegan cream cheese. Another idea? Gourmet cream cheese and Nutella sandwich anyone?Link: Apple cream cheese spread video recipe
Like flavored cream cheese? Here's a few more to try:
Citrus pecan flavored cream cheese
Nutty orange cream cheese
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In a separate small bowl whisk together the vinegar, mustard, oil and agave until a creamy dressing forms, and pour over the cabbage and carrots.
Mix until well combined. Add salt and pepper to taste.
More Raw Food Recipes:
Easy Raw Pad Thai Salad
Raw "Burrito" Recipe
Vegan Pesto Recipe
Jicama "Fries"
Fig and Mint Salad Recipe
Red Pepper Gazpacho Soup
Watermelon Gazpacho Soup
Raw Applesauce Recipe
Tuscan Orange and Fennel Salad Recipe
A simple marinade for tofu made from plenty of fresh herbs. Marinate your tofu as long as you'd like - even overnight - and then grill it to perfection. Use bamboo skewers if you have them on hand.
Whisk together the remaining ingredients and place in a shallow pan or zip-lock bag. Add tofu and any additional veggies you'd like. Allow to marinate, making sure tofu is well coated, for at least one hour, and up to overnight.
Place tofu and veggies on bamboo skewers and grill for about 4-5 minutes on each side.
Lightly coat a 14-inch pizza pan with cooking spray. Press dough into pizza pan.
Cook apples in apple juice until tender. Drain off juice and reserve.
Place apple slices on dough.
Dissolve cornstarch in apple juice, cinnamon, and honey. Cook over medium heat until clear. Spread sauce over apples.
Sprinkle pecans on top. Top with cheese.
Bake in a 425 degree oven for 15-20 minutes.
Makes 8 slices of apple pizza.
Nutritional Information Per Serving:
Calories: 270
Total fat: 9g, Saturated fat: 3.5g, Calories from fat: 80
Protein: 7g
Carbohydrates: 41g
Cholesterol: 15mg
Dietary Fiber: 3g
Sodium: 370mg
Source: U.S. Apple Association
Tal says: "This is an upgrade of a very easy, old-fashioned recipe—the twice-baked potato. In this version, you get the richness from cashew cream spiked with horseradish and the sea vegetable dulse. If you’re not a fan of horseradish, skip it and fold in fresh herbs instead. Good at room temperature, so you can make them a bit ahead of time."
Recipe and photo courtesy of The Conscious Cook, by Tal Ronnen.
Place the potatoes on a baking sheet coated with spray oil and bake for 20 minutes, or until tender.
Meanwhile, in a small bowl, stir together the horseradish, mayonnaise, cashew cream, and salt and pepper to taste.
Heat the oil in a small nonstick pan over medium heat. Add the dulse and cook, turning once or twice, until crisp, 1 to 2 minutes. Watch closely so that it doesn’t burn. Remove the dulse to paper towels, let cool, then break into small pieces.
Cut the cooked potatoes in half lengthwise. Being careful not to burn your fingers, scoop the pulp from each potato with a teaspoon, leaving a thin shell. Place the potato pulp in the bowl with the horseradish mixture and the Earth Balance. Mash together, then fill each potato half with the mixture, mounding slightly. Put the potato halves filling side up on the baking sheet.
Sprinkle the potatoes with paprika, return to the oven, and bake for 10 more minutes. Garnish with the chives and crisped dulse.
Makes 24 pieces; 12 servings of fingerling potatoes as a vegetarian and vegan appetizer.
Italian spices - to create dishes that taste like pizza but, well, they aren't! Try some of these interesting recipes for a pizza-inspired vegetarian meal for kids. They may not be pizza, but they're just as fun!I was lucky enough to visit Taiwan recently and tasted these amazing scallion pancakes which are served up hot and fresh in stacks from street vendors. Yum! These green onion pancakes are more than just a breakfast food, so enjoy them anytime. Serve plain or dipped in a good quality soy sauce. This recipe for Chinese Scallion (Green Onion) Pancakes is both vegetarian and vegan.
Roll out the dough to a 1/8 inch thickness. Brush a thin layer of oil or vegan margarine on the top, sprinkle with salt, and then press a layer of green onions into the dough.
Roll into a ball, then roll out a small ball onto a floured surface to a 1/8 inch thickness, pushing any green onions that escape back into the dough.
Fry in 1/4 inch of vegetable oil in a skillet. Cook for approximately 3 minutes on one side then flip and cook for 2 more minutes before placing the pancakes onto a paper towel-lined plate. Salt to taste and serve immediately with soy sauce for dipping. Yum!
The appetizer in this menu allows you to get your hands on a shared baked artichoke with a spicy dip, or, you'll sit close together and lean over a steaming mushroom fondue. For the main course, risotto is simmered in white wine, and to top it all off, champagne turns into a sweet dessert in this sorbet recipe. Cook it with love, and enjoy your meal together.
For this appetizer, the sweet tangy richness of the artichoke is complimented by the smoky flavor of the chipotle aioli dip. You'll share a single artichoke, gently pulling off each leaf, one by one, leaving only the heart, which is to be shared. What could be more romatic than artichokes?
Fondue is perfect for a romantic meal for two. This mushroom fondue has a cheesy flavor and will warm your heart as well as your palette.
A generous amount of white wine sets a romantic mood in this aromatic and colorful dish.
This fruity chilled sangria complements both the spicy chipotle aioli and the sweetness of the stuffed peppers.
Serve this heavenly champagne sorbet in wine or martini glasses and top with fresh fruit for a picture perfect dessert.
Fondue is a sensual, shared romantic meal for two. It's creative enough to impress while still being simple enough for the dilettante chef to create. You can relax about the food, which leaves you plenty of time to worry about the rest of your evening's *ahem!* activities. And, if you're a dilettante in the bedroom as well as in the kitchen, well, maybe Bonny over about About.com's dating site can give you a few pointers!
my favorite wines lately, and, it just so happens to go well with cheesecake. A homemade vegan cheesecake, prepared with love, is much better than a silly teddy bear, and much more creative than chocolates (not that there's anything wrong with some vegan chocolates for Valentine's Day!). Here's a few of the best gourmet cheesecake recipes to try, for any occasion:
I like coffee. I like it plain, I like the fancy $6 coffee drinks and everything in between. Instant, roasted, freshly ground, organic or not, I'll drink it! These days, most major coffee chains and independent cafes offer soymilk, but sometimes you need your fix at home, too. About.com's guide to coffee recently shared some tips for vegans like me who love coffee. She recommends a few spices, some dairy alternatives for coffee and has a few vegan coffee recipes as well. Check out her tips for keeping your cuppa cruelty-free.See also: How to open a young coconut
Add garlic, ginger or galangal, lime juice, oil, curry powder, tomato, salt and chili. Blend until smooth and creamy. Adjust seasonings to taste.
Add cilantro and pulse until cilantro is finely minced.
Pour into serving containers and add any chopped veggies you like: bell pepper, tomatoes and thinly sliced mushrooms work well.
This raw coconut soup works well after it's had a chance to chill in the fridge for a couple hours to allow the flavors to set. It'll need a good stirring before serving, however, as the oils and coconut water will tend to separate.
Enjoy your raw food Thai coconut soup! Yum!
Scroll down for more easy and healthy (and free!) raw food soup recipes to try.
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This easy lemon vinaigrette dressing recipe is courtesy of Ener-G Foods.
Whisk or blend together all ingredients.
Add tomatoes (do not drain), vegetable broth, barley and Italian seasoning, stirring to combine. Bring to a boil, cover, then reduce to a medium-low simmer.
Cook for 30-40 minutes, or until barley is cooked and carrots are soft. Stir in spinach, heat for one more minute, then turn off heat. Season generously with salt and pepper.
For a quick and easy vegetarian Super Bowl snack idea, use store-bought meat substitutes to shape some quick and easy vegetarian meatballs. Don't they look just like the real thing? Here's a few recipes for vegetarian mini-meatballs to try:
Browse through this collection of gourmet vegetarian recipes to get inspired to cook up a gourmet meal for your significant other this Valentine's Day. Might I suggest a sun-dried tomato crusted vegetarian "chicken" (pictured below, right) served with a spinach and basil puree. 
And, of course, something chocolate or at least incredibly elegant for dessert. Perhaps a minted chocolate mousse, all paired, of course, with your partner's favorite wine.Subscribe to the weekly vegetarian newsletter
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Champagne glasses photo courtesy of stock.xchng/fangol
In a large skillet, fry the noodles in 2 tablespoons of sesame oil, stirring frequently. Allow to cook for 3 to 5 minutes, or until noodles are soft. Remove from heat.
In a large bowl or blender, whisk or blend together the 1 tablespoon of sesame oil, peanut butter, water, soy sauce, tahini, sherry or rice vinegar, maple syrup, garlic and ginger. Toss this mixture with the noodles.
Stir in the green onions.
Chill before serving, if desired.
More Vegetarian and Vegan Chinese Recipes:
Chinese Style Spaghetti
Sweet and Sour Tofu with Vegetables
Low-Fat Chinese Vegetable Stir-Fry
Vegetarian Gingered Lo Mein
Chinese Style Spring Rolls
Cold Asian Rice Salad
Sweet Cabbage Stir Fry
Chinese Style Stir-Fry with Seitan and Hoisin Sauce
Vegetable Fried Rice
Asian Green Beans
Tofu and Cashew Fried Rice
Sweet and Sour Tempeh Recipe
Vegetarian Chow Mein Recipe
Vegetarian Potstickers
Easy Sweet and Sour Sauce
Vegetable Chow Mein
Miso and Spinach Stir-Fry
Sweet and Sour Vegetables
See also: More bean dip recipes
In sauce pan, combine vegetarian refried beans and salsa. Heat on medium until evenly blended. Let cool.
Shred lettuce. Dice tomatoes, avocados, and green onions.
Take cooled beans and salsa and spread in 11x13 inch pan. Spread sour cream/taco seasoning mixture over beans. Layer the cheese, olives, lettuce, tomatoes, avocados, and green onions in that order evenly over each ingredient.
Serve your seven layer dip with with tortilla chips.
See also: More vegetarian recipes
Homemade tortilla chips recipe
A thick, creamy and sweet smoothie that's more like a chocolate milkshake, yet because it's vegan, sugar-free and very low-fat, it's healthy enough for breakfast everyday. Carob is a healthy and low-fat chocolate substitute, but you could use cocoa powder instead of the carob, if you prefer.
Process all ingredients in a blender until smooth and creamy. You can add more or less soy milk to get the consistency that you prefer.
Are you ready for the Super Bowl? All stocked up with plenty of snacks and beer? If you're going to make just one homemade snack this Super Bowl, I'd suggest a homemade seven layer dip which combines all of the best Mexican flavors onto one plate, and still counts as a bean dip. Can't have game day with out bean dip! Try some of these easy vegetarian seven layer dip recipes, pick up some chips, and turn on the game and enjoy your vegetarian Super Bowl munchies.Vegetarian Seven Layer Dips:
Of course, no Super Bowl party is complete without a cooler of beer. Check out my colleague Bryce's suggestions for a Super Bowl beer pick.
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