Posts Tagged ‘World Vegan Month’

Green Olive Vegan Pesto

Tuesday, November 29th, 2016

This vegan pesto recipe is great for a quick weeknight dinner or to serve in larger quantities for a dinner party. Mix in with your favorite pasta – spaghetti, rotini, linguine – and enjoy!

What You’ll Need:

  • 8 ounces pasta
  • 3 cloves garlic, peeled
  • 1/4 cup green olives, pitted
  • 1/4 cup parsley leaves
  • 1/4 cup basil leaves
  • 1/4 cup olive oil
  • 1/4 cup black olives, pitted
  • 1/3 teaspoon salt


  1. Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water. Set aside.
  2. In a food processor, mix garlic, green olives, parsley and basil. Keep the food processor running slowly while adding oil; process until fully combined.
  3. Pour into a large skillet or pan and cook for 2 minutes over medium heat. Add pasta, pasta water, black olives and salt and cook until the water is absorbed. Serve hot.

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Four Irresistible Vegan Dessert Recipes

Tuesday, November 22nd, 2016

Ceramic Measuring Cups SetThese tasty treats will make any occasion – Thanksgiving, Christmas, Easter, birthdays – sweeter than ever! Perfect for vegan diets and any sweet tooth, you won’t be able to help but make room for them in your recipe box or book. Click on the titles below for each recipe, and enjoy!

Vegan Pumpkin Cake

This cake recipe will make you want to keep a stockpile of pumpkin puree on hand, if you don’t already. Whether you choose to frost it with a decadent buttercream frosting or leave it unfrosted, this cake will have you coming back for another slice.

Vegan Chocolate Chip Cookies

The secret to these chocolate chip cookies is toasted coconut, a warm addition to an already comforting dessert. Perfect for a bake sale, a holiday party or just for keeping in the kitchen for an afternoon treat.

Maine Maple Syrup

Vegan Dark Chocolate Truffles

The avocado in this recipe makes for creamy truffles you will want to keep all to yourself (just make an extra batch). Roll in cocoa powder for an extra jolt of chocolate.

Homemade Maple Butter

If you have never tried this delicious, creamy spread, now is the time. Maple butter is great for muffins, pancakes, bagels, and so much more, and is an easy item to give as a gift during the holidays or a special occasion. Even better, you will work off a significant amount of calories by stirring the quickly cooling maple syrup into buttery goodness.

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Roasted Cauliflower Stir-Fry

Tuesday, November 15th, 2016

Continuing our month of vegan recipes, this stir-fry is hearty enough for a chilly November night, yet classic enough to serve during a potluck, weekend dinner and throughout the year. It has a bit of a kick (red pepper flakes) that can be altered to your taste, but is sure to satisfy a range of taste buds.

What You’ll Need:

  • 1 medium sized head of cauliflower, cut into florets
  • 4 tablespoons vegetable oil
  • Roasted Cauliflowersalt and pepper to taste
  • 6 slices fresh ginger
  • 1 small white onion,
    thinly sliced
  • 2 large carrots, thinly sliced
  • 4 cloves garlic, diced
  • 2 shallots, cut into 2-inch lengths
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon sesame oil
  • 2 tablespoons rice wine
    or dry sherry
  • 1 tablespoon soy sauce
  • 1/4 teaspoon maple syrup


  1. Preheat oven to 450°F.
  2. In a large bowl, toss cauliflower with 2 tablespoons of vegetable oil. Spread out on a parchment-lined baking sheet in a single layer. Season with salt and pepper if desired, and roast for about 15 minutes. Flip or stir cauliflower, and roast for about 15 more minutes, or until crisp and golden.
  3. Heat the rest of the vegetable oil (2 tablespoons) in a wok over medium-high heat. Add ginger and cook until caramelized; about 2 minutes. Add onion, carrots, and garlic and cook for another 2 minutes; do not burn.
  4. Add cauliflower and shallots, turning the heat up to high. Cook for about 30 seconds and add crushed red pepper, sesame oil, rice wine or sherry, soy sauce and maple syrup. Toss for about 1 minute, serve hot with rice.

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