Vegan Oatmeal Apple Crumble

Make a reduced fat vegan oatmeal and apple crumble for a simple vegan breakfast, brunch, or healthy dessert. With just a bit of sugar and vegan margarine for a sweet streusel topping, this is a quick and easy vegan apple crumble or apple crisp made with heart-healthy oatmeal.

Ingredients:

• 4 medium apples, peeled and chopped
• 3 tbsp sugar
• 1 tbsp maple syrup
• 3 - 4 tbsp water
• 3 tbsp lemon zest
• 1/3 cup sugar
• 1 1/2 cups oatmeal
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup melted margarine

Preparation:

Pre-heat oven to 350 degrees. Lightly grease a baking or casserole pan.

In a large skillet, cook the apples with 3 tablespoons of sugar and the maple syrup and water over medium heat for a few minutes until the water is gone. Sprinkle with lemon zest and set aside.

Combine the 1/3 cup of sugar, oatmeal, baking soda, and salt in a bowl. Add the the melted margarine and stir to combine. Spread half of the oatmeal mixture to form a layer in the bottom of the baking pan. Add the cooked apples, then add the rest of the oatmeal mixture on top.

Bake for 35 minutes.

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Vegan Chocolate Chip Scones

Vegan Chocolate Chip Scones

Ingredients:

• 2 cups flour
• 5 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 tbsp vegan margarine, cut into pieces
• 1 1/2 cups chocolate chips
• 1/3 cup soy milk
• Egg replacer for 2 eggs

Preparation:

Pre-heat the oven to 400 degrees.

In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder and the salt. Cut in the vegan margarine. Stir in the chocolate chips.

In a separate bowl, whisk together the soy milk and egg replacer. Combine with dry ingredients, and stir until dough forms.

Place on a floured surface and knead a few times, then roll out into a circle about 2 inches thick. Slice like a pizza or a pie into 8 triangles.

Place the triangles on a baking sheet and sprinkle with the remaining sugar.

Bake 20-25 minutes until lightly golden.

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Vegan French toast, four ways

It's hard to go wrong with French toast. More forgiving than pancakes, less sticky than waffles and just as quick as a tofu scramble! French toast makes a great hot breakfast, and goes great with just about anything from a fresh fruit salad to hash browns. Here's four ways to make homemade French toast:

• Basic vegan French toast
• Vegan French toast with pumpkin pie spice
• Vegan coconut banana French toast
• Gourmet stuffed French toast

  All vegetarian recipes

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Vegan Pumpkin Spice Cake

A vegan recipe for pumpkin spice cake. Sure, you could make one from a box, but why not make it fresh and homemade instead? Topped with cream cheese frosting, or even a vegan cream cheese frosting, this pumpkin spice cake is a light dessert or snack perfect for a vegan Halloween or vegetarian Thanksgiving. See also: More Vegan Cake Recipes

Ingredients:

• 2 cups pumpkin
• Ener-G Egg Replacer for 4 eggs
• 2 tsp cinnamon
• 2 tsp vanilla
• 1 cup vegetable oil
• 2 cups flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1 2/3 cup sugar

Preparation:

Pre-heat the oven to 350 degrees and lightly grease a cake pan.

Whisk together the egg replacer and pumpkin, then add in the cinnamon, vanilla and vegetable oil.

Add the remaining ingredients and stir until just combined.

Bake for 2- to 25 minutes, or until a toothpick or knife inserted in the center comes out clean.

Allow to cool and top with vegan cream cheese frosting.

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Vegan Irish Soda Bread

An easy dairy-free, egg-free and vegan recipe for Irish soda bread using an egg replacer and soy milk. Vegan soda bread is also much lower in fat than a traditional Irish soda bread, which uses buttermilk.

Ingredients:

• 1 1/2 tsp Ener-G Egg Replacer
• 2 tbsp water
• 1 cup soy milk
• 1 tbsp vinegar
• 3/4 cup whole wheat flour, plus 1 tsp
• 3/4 cup white flour
• 1/2 tsp baking powder
• 1 tbsp baking soda
• 1 1/2 tbsp vegan margarine
• 1/2 cup raisins (optional)
• 1 tbsp caraway seeds (optional)

Preparation:

Preheat oven to 375 degrees and lightly grease a loaf pan.

Whisk together the egg replacer and water until foamy.

In a small bowl, combine the soy milk and vinegar. This will serve as the buttermilk replacement for your vegan Irish soda bread.

In a separate large bowl, combine 3/4 cup wheat flour, white flour, baking powder, and baking soda. Cut in the vegan margarine and stir to combine.

Slowly combine the egg replacer, and soy milk and vinegar with the dry ingredients.

Gently toss together the 1 tsp of whole wheat flour with the raisins to coat, and add caraway seeds. Add raisins and caraway seeds to dough, stirring to combine.

Pour dough into greased loaf pan and bake for 45 minutes.

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Vegan chocolate shake

A vegetarian and vegan protein shake or smoothie inspired by the flavors of Mexican chocolate! With the addition of tofu for protein and flax oil for those Omega-3s, this is the perfect chocolate shake for vegans. Yum!

Reprinted with permission from Luscious Chocolate Smoothies by Gabriel Constans.

Ingredients:

• 4 ounces melted bittersweet dark chocolate
• 2 cups soy milk
• 1 banana
• 12 ounces silken style soft tofu
• 1/2 tablespoon flax seed oil
• 1 teaspoon cinnamon powder

Preparation:

Place ingredients in blender and mix things up for 1 minute on medium.

Pour into tall cups, serve and do the samba or tango with your love.

Reprinted from Luscious Chocolate Smoothies - An Irresistible Collection of Healthy Cocoa Delights (Libertary). A delicious collection of recipes that combines the rich, intoxicating taste and benefits of dark chocolate, with a tantalizing balance of fruits, nuts, tofu, cocoa, liquor, juices and other unique combinations to create cool, refreshing, mouth watering drinks for all ages.

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New! Vegan recipe of the week newsletter!

You asked, I responded! These days, more and more people are bypassing vegetarianism and going straight to vegan eating, and I couldn't be more pleased. 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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Easy Vegan Pancake Recipe

Yes, it's true, you can make perfectly good pancakes without eggs or even milk! This vegan pancake recipe uses soy milk as a substitute and the result is perfect light and fluffy pancakes. You might also want to try this recipe for vegan blueberry pancakes or a sweet vegan pancake recipe with strawberries. If you're in the mood to try something different, here's a great recipe for vegan apple pecan pancakes. Enjoy!

Prep Time: 5?minutes

Cook Time: 10?minutes

Total Time: 15?minutes

Ingredients:

• 1 cup flour
• 1 tbsp sugar
• 2 tbsp baking powder
• 1/8 tsp salt
• 1 cup soy milk
• 2 tbsp vegetable oil

Preparation:

Combine the flour, sugar, baking powder and salt in a large bowl until well mixed.

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

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Vegan Lemon Vinaigrette

A homemade vegan lemon vinaigrette made with fresh basil, parsley, lemon juice and olive oil. For a fresh-tasting salad dressing filled with garden herbs, try this lemon vinaigrette recipe. Try it to dress steamed vegetables, a pasta salad, or even drizzle on a simple baked potato.

This easy lemon vinaigrette dressing recipe is courtesy of Ener-G Foods.

Ingredients:

• 1 clove garlic, minced
• 1 1/2 tbsp chopped fresh basil
• 1 tsp Dijon mustard
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 1/4 cup lemon juice

Preparation:

Whisk or blend together all ingredients.

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Mark Bittman's vegan Today Show recipes

Cookbook author and NYTimes food journalist Mark Bittman "wowed" Matt Lauer and the audience on the Today show today with a few simple vegan dishes that he prepared right there on the show. They look amazing! He cooked up a barley mushroom risotto, bean and burgers, and a tantalizing sweet potato and coconut stew. Missed it? Not to worry, the recipes are online here:

Mark Bittman's vegan recipes

Even though he's not vegetarian, Bittman has been a big advocate of reducing meat consumption, and eating what he calls a "less meatarian" or "semi-vegan" diet, and people, including the Today Show, seem to be listening in droves. He's also the author of one of my favorite vegetarian cookbooks, How to Cook Everything Vegetarian. Super cool!

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Low-Fat Vegan Alfredo Sauce

A low-fat and vegan recipe for alfredo sauce, made with tofu, soymilk and almonds instead of cream and dairy. Two users give this low-fat vegan alfredo five out of five stars, so you know it's a good one.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp dry white wine
• 1/3 cup almonds
• 1/2 block silken tofu (soft), about 6 ounces
• 1 1/2 cups soy milk
• 1 tbsp miso
• 1/2 tsp salt
• dash nutmeg
• dash cayenne pepper
• 1 tbsp fresh parsley, chopped (optional)
• pepper to taste

Preparation:

Sautee the onion and garlic in olive oil until soft, about 5 minutes. Add the wine, remove from heat, and set aside.

In a blender or food processor, process the almonds until finely ground. Add onion and wine, tofu and miso and process until smooth.

Slowly add soymilk, adding just enough to make the desired consistency. Add salt, nutmeg and pepper, and transfer to saucepan.

Cook over low heat, stirring occasionally, just until heated through. Garnish with parsley and sprinkle a bit of black pepper on top. Serve over pasta.

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Stress-free last minute Christmas cookies! Vegan cookies, no-bake cookies, cake mix cookies and more

Under pressure but need some homemade cookies? Try some of my super quick stress-free no-bake cookies or, grab some cake mix, and make some cake mix cookies. Go ahead, you can still tell people they're homemade. Happy holidays, everyone!

No-bake cookies:

• No-bake cookie recipes
• More quick no-bake cookies

  Cake mix cookies:

• Basic cake mix cookies
• Pumpkin spice cake mix cookies
• Lemon cake mix cookies

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Vegan Chanukah Doughnuts

Vegan Hanukkah donuts. Hanukkah is the perfect excuse to indulge in all things fried, and just because you eat a vegan, egg-free or dairy-free diet doesn't mean you can't also love Hanukkah donuts! This vegan Hanukkah doughnut recipe is a great Israeli treat. For an extra sweet vegan Hanukkah donuts, dust them with a bit of powdered sugar. Scroll down for more vegetarian and vegan Hanukkah recipes to try.

Ingredients:

• 2 packages yeast
• 1/3 cup + 3 tbsp sugar
• 1 cup warm water
• 4 cups bleached spelt pastry flour
• 1/2 tsp salt
• 1 cup soy milk
• 2 tbsp potato starch
• 1/4 cup margarine, melted
• 1/2 tsp vanilla
• oil for frying

Preparation:

In a glass bowl, mix together the yeast, 1 tablespoon sugar and the water until the yeast and sugar has dissolved. Allow to sit for ten minutes.

In a separate large bowl, combine the flour and salt. In a third bowl, combine the 1/3 cup sugar and remaining ingredients, except for oil. Add the yeast mixture, and then gradually add the flour and salt. Combine until a stiff dough forms.

Cover and allow to sit for one hour.

On a floured surface, knead the dough for about one minute, then roll out to about 3/4 inch thickness. Cover with a dish towel or cloth and let rise for about 20 minutes, until doubled in size.

In a deep fryer or a deep pan, heat several inches of oil over high heat. Test the temperature by placing a small piece of dough in the oil. The oil is the right temperature when the dough rises to the surface almost immediately. If it doesn't rise to the top, the oil is not yet hot enough.

Fry the donuts in oil for a minute or two, turning over as needed, until browned on both sides. Allow to drain on paper towels.

Makes about 12 vegan Chanukah donuts.

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The Daily Vegan Planner is out!

For those of you who have "always wanted to go vegan", but didn't quite know where to start, here's your opportunity. The Daily Vegan Planner is the first of it's kind: a guided meal plan and journal filled with recipes and foods for busy people, with easy to find ingredients, and, it's filled with the foods I actually eat on a regular basis (REAL foods, no rutabega salsa or seven-layer cakes). I consulted with several other vegans to get an understanding of how most people actually eat. Not how we should eat, or how we wish we ate, but we vegans all actually eat in our real lives on a daily basis.

I also often receive emails from people asking me for nutritionally balanced meal plans. Along with 12 full weeks of meal plans, The Daily Vegan Planner provides nutritional information for each of the meals, snacks and recipes, along with several hundred common vegan foods, space to monitor your progress and tips about what to expect each week. If you're new to eating vegan, you'll be eased in with some familiar foods, and, if you've been eating vegan a while, it's a great way to find out just how healthy you've been eating.

This book is designed to help busy people easily transition into a healthy, balanced vegan diet for life. It's my sincere hope that it does just that. Shop online: The Daily Vegan Planner, by me!

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Vegan Christmas

If you're eating vegan this Christmas, you'll need some vegan hot apple cider, steaming wassail, eggnog, pfefferneusen and gingerbread, panettone and, of course, vegan candy canes! There's no doubt that the holidays are filled with seasonal foods that tempt our tastebuds as well as fill our minds with nostalgic memories of holidays past. Here's a few classic Christmas recipes for those on an egg-free or dairy-free diet this Christmas. Happy holidays!

Traditional Christmas Foods Made Vegan

• Vegan Holiday Fruitcake Recipe I know fruit cake always gets a bad reputation - but I LOVE the stuff and look forward to eating it every Christmas!
• Vegan Eggnog A rich and flavorful dairy-free and egg-free recipe for vegan egg nog (or eggnog) suitable for the kids.
• Roasted Chestnut Soup Nothing says Christmas like warm roasted chestnuts. Turn them into a soothing soup using this five-star reviewed recipe.
• Vegan Egg Nog Pancakes Made with dairy-free egg nog - either homemade or store bought.
• Vegan Gingerbread Waffles A vegan Christmas breakfast with molasses and plenty of holiday spices.
• Another Vegan Eggnog Recipe A vegan eggnog recipe using tofu to thicken it up - but this one's not for the kids, as it contains a healthy amount of alcohol.
• Crockpot Christmas Wassail (Wassel) About.com's Guide to Busy Cooks says, "This spicy drink is made easily in your slow cooker, and you won't believe the wonderful aromas that will waft through your house while this recipe is cooking."

Vegan Christmas Cookies

Christmas cookies are an absolute must for gifting to neighbors, co-workers, teachers, and to create meaningful holiday memories and traditions. Get some of the baking done in advance, if you're planning on lots. My friend Stephanie has a plethora of information onf freezing cookie dough and freezing already baked cookies here. Mix once, bake twice!

Here's a few of my favorite vegan Christmas cookies:

• Vegan Gingerbread Cookies A vegan gingerbread cookie recipe the kids will love to decorate. Though I have to confess that I do love to eat gingerbread cookies all year round, not just Christmas!
• Spiced Cranberry Oatmeal Cookies This vegan recipe for spiced oatmeal cranberry cookies is thick and chewy, just the way oatmeal cookies should be.
• Pumpkin Cake Mix Cookies I'm a fan of anything easy to make, and everything pumpkin. If you are too, try adding this to your vegan Christmas cookie list.
• Maple Cookies Made with maple syrup instead of refined sugar, these vegan cookies are less likely to have the kids bounding off the walls than other sugar-laden Christmas cookies.
• Chocolate Holiday Spice Cookies Molasses spice cookies of one variety or another have a long Christmas tradition in several European countries, and we Americans love them too. This vegan version has a bit of chocolate along with cloves, nutmeg and molasses.
• Greek Wine Cookies Ok, so these Greek vegan treats aren't exactly traditional Christmas fare, but how could you not love a cookie flavored with wine?
• Chocolate Haystacks For another easy vegan Christmas treat, try these chocolate haystacks. I don't know if they're exactly traditional at Christmas, but I remember them from when I was a kid, so they've certainly been around a long time!
• See also: More vegan cookie recipes

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Easy Vegan Coconut Rice Recipe

Vegetarian coconut rice is a flavorful side dish that can be eaten on its own or with a stirfry or sauce. The coconut and lemongrass flavors are inspired by traditional Thai recipes, yet this vegan dish has very few ingredients and is a breeze to prepare.

Ingredients:

• 3 tbsp oil
• 1/2 onion, diced
• 3-4 inches lemongrass (optional)
• 2 cups white rice
• 2 1/2 cups water
• 1 14 oz can coconut milk
• 1/4 cup lightly toasted coconut flakes (optional)

Preparation:

In a large frying pan, sautee the onion in the oil for 3-5 minutes. Add rice and lemongrass and cook for about two minutes, until rice is toasted, stirring frequently and adding more oil if needed.

Carefully add water to rice. Allow to boil before reducing heat and covering. Continue to stir occasionally for about 15 minutes.

Add coconut milk and cook 10-15 more minutes, until rice is cooked through. Remove lemongrass stalks.

Top with toasted coconut flakes, if desired, and enjoy!

More Vegetarian and Vegan Thai Recipes
Thai-Inspired Carrot Dish
Thai Peanut Sauce
Raw Pad Thai Salad Recipe
Coconut and Tofu Curry Recipe
Thai Style Spring Rolls
Easy Thai Coconut Soup
Light and Crispy Spring Rolls
Basic Spring Roll Dipping Sauce
Thai-Style Stir Fry Recipe with Hoisin Sauce
Vegetarian Hot and Sour Soup
Pineapple Fried Rice
Thai Yellow Vegetable Curry

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Vegan classics: Chocolate chip cookies

Vegan chocolate chip cookies, just like everyone should have when they're kids! By using dairy-free chocolate chips, a basic egg substitute and vegan margarine in place of butter, it's really unliekly that you'll even be able to taste the difference. This recipe is quite versatile as well. One reader left a comment saying "I sub out the margarine for applesauce, the egg substitute for flaxseed and water, and use half the brown sugar. Dough comes out well for me." Enjoy these homemade vegan chocolate chip cookies!

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Vegan muffins

Store-bought vegan baked goods are so expensive. Yes, they're delightfully tasty (not to mention convenient) but baking up a batch of vegan muffins on the weekend when you have time and keeping them handy or frozen will save you a fair amount of pocket change in the long run. Plus, you can always grab muffin for a quick and easy breakfast on the go. Here's a few homemade vegan muffin recipes to try:

• Fat-free apple banana muffins
• Refined sugar-free bran muffins
• Basic vegan banana muffins (pictured)
• Vegan chocolate banana muffins
• More vegan muffin recipes

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Easy Vegan Pumpkin Pie Recipe

Easy Vegan Pumpkin Pie Recipe. A vegan version of the classic pumpkin pie recipe, using tofu as a binder instead of eggs. Sounds too good to be true, doesn't it? Vegan pumpkin pie with tofu is perfect for a vegan Thanksgiving or Halloween, but easy enough to whip up anytime you're craving pumpkin pie. Scroll down for more vegan pumpkin pie recipes.

See also: More Thanksgiving desserts for vegans

Ingredients:

• 3/4 pound silken (soft) tofu
• 1 16 ounce can pumpkin puree
• 1 1/2 tsp cinnamon
• 3/4 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/3 cup oil
• 1 tsp vanilla
• 1 cup brown sugar
• 1 1/2 tbsp molasses
• 1 pre-made pie crust

Preparation:

Pre-heat oven to 350 degrees.

Combine all ingredients, except for pie crust, in a food process or blender and process until smooth. Pour into pie crust.

Bake for one hour.

Chill before serving and top with whipped cream or non-dairy whipped cream if desired.

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Vegan Skillet Cornbread Recipe

Vegans love cornbread too! Skillet cornbread is a southern favorite. If you're vegan, you don't have to miss out - try this dairy-free and egg-free version of vegan skillet cornbread.

Ingredients:

• 1 1/2 cups soy milk
• 2 tsp lemon juice
• 1 2/3 cup flour
• 1 cup cornmeal
• 4 tsp baking powder
• 3/4 tsp salt
• 1 jalapeno pepper, diced (or to taste)
• 1 cup corn
• 1/2 cup vegetable oil
• 1/2 cup maple syrup

Preparation:

Pre-heat oven to 375 degrees. Lightly grease a 10-inch skillet. Place in the over to heat it up.

In a small bowl, stir together the soy milk and lemon juice.

In a separate large bowl, combine the flour, cornmeal, baking powder, salt and diced jalapeno peppers.

In a food processor or blender, puree the corn, vegetable oil and maple syrup until smooth and well combined. Add the soymilk and lemon juice, then slowly add to the flour mixture, stirring just until combined.

Pour the batter into the greased skillet, and bake for 25 minutes, or until golden brown. Enjoy your vegan skillet cornbread!

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