Ten-Minute Vegan

Special thanks to Kezia Jauron and Gary Smith (of Evolotus PR) for inviting us to share in a wonderful dinner with them, Frederick and Douglass (rescued by Beagle Freedom Project) which began with this beautiful dish!

Vegan Deviled Eggs? Yes!

Whites:

2 C. Vegan Milk (Soy, Almond)

2 tsp. Agar Agar

1/4 Tsp. Kala Namak (Black Salt)

Filling:

7.5 Oz (~215 grams) Tofu

2 Tbsp. Vegan Mayo

2 Tbsp. Olive Oil

1.5 Tsp. Yellow Mustard

1 Tsp. Kala Namak (Black Salt)

1/2 Tsp. Turmeric

A fast and easy crepe recipe anyone can make!

You will need:

1 Cup Almond Milk (or Soy)

1 Cup Flour

1 TSP. Baking Powder

1 TBSP. Vegan Sugar (I used brown)

Fresh Berries (or fruit) of choice

1 TBSP. Maple Syrup

Bon Appetit!

A great treat for summertime, or any time!

For this recipe, you will need:

2 Cups Frozen Strawberries

2/3 Cup Sugar

1/4 Cup Lemon Juice

A fantastic snack — my recent favorite, in fact — couldn’t be easier to make, not to mention, delicious!

You will need:

15 oz. Can Garbanzo Beans (Chickpeas)

Salt & Pepper

1 1/2 TBSP. Olive Oik

1/4 TSP. Cayenne Pepper

1/2 TSP. Rosemary

Unbelievable flavor from an incredibly simply recipe, you won’t believe how amazing this tastes.

You will need:

2 bulbs organic fennel

2 cups organic vegetable stock

1-1/2 TBSP. vegan margarine (Earth Balance)

Salt & Pepper

Need a cool treat to cool off this summer? I’ve got just the thing! This recipe, courtesy of Gena Hamshaw at Choosing Raw, is by far the fastest, tastiest way to a cruelty-free & health version of soft-serve on the planet.

You will need:

 3-5 Bananas, peeled, sliced & frozen

Other ingredients you’d like to add (suggestions):

Berries (blue, black, straw)

Chocolate chips

Sprinkles

Melted Dark Chocolate (ala magic shell)

Cake cones

Today: Vegan comfort food via VegNews!

You will need:

1 cup flour

1/4 cup nutritional yeast

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic, crushed

1/2 cup water

3 tablespoons spicy Dijon mustard

2 tablespoons baking powder

3 cups panko

1 cup vegetable oil

1 pound seitan, sliced into thin cutlets