This is a quick, easy, and tasty lunch inspired by the vibrant flavors and produce of Tuscany.
Source: Tuscan Bean and Pasta Salad [Vegan] | One Green Planet
Monthly Archives: November 2015
Irish Lager Stew [Vegan] | One Green Planet
This stew is made extra special thanks to a generous glug of lager!
Cashew ‘Ricotta’ and Sage Stuffed Portobello Mushrooms [Vegan, Gluten-Free] | One Green Planet
This classy dish may look like a showstopper, but it’s actually made of very few ingredients and is so easy to throw together!
Source: Cashew ‘Ricotta’ and Sage Stuffed Portobello Mushrooms [Vegan, Gluten-Free] | One Green Planet
Creamy Mushroom Bisque [Vegan, Gluten-Free] | One Green Planet
This soup isn’t terribly difficult to make – it’s ready in under an hour and it doesn’t require any special tools or experience. A pot and a blender are all you need.
Source: Creamy Mushroom Bisque [Vegan, Gluten-Free] | One Green Planet
Vegan Goulash with Smoked Tofu & Potatoes | Elephantastic Vegan
ecipe for a vegan Goulash with smoked tofu & potatoes. Perfect fall/winter food – very comforting and delicious.
Source: Vegan Goulash with Smoked Tofu & Potatoes | Elephantastic Vegan
Meatless Monday: Slow Cooker Tofu Tikka Masala | Eat2Health Blog
Vegan Creamy Spinach Soup – Meatless Mondays | crackleandtemper
Persian Eggplant Stew // Khoresh Bademjan – In My Bowl
persian eggplant stew (khoresh bademjan) with golden turmeric, rose water soaked saffron, raisins, & caramelized onions, in a tomato based broth (vegan)
Source: Persian Eggplant Stew // Khoresh Bademjan – In My Bowl
Meatless Monday Sesame Tempeh with Green Beans – Meatless Monday
Hearty tempeh is infused with tamari and topped with crunchy sesame seeds in this crowd pleaser. Green beans, onions and cherry tomatoes are spiced with ginger and garlic to round out this veggie medley
Source: Meatless Monday Sesame Tempeh with Green Beans – Meatless Monday
Meatless Monday Cold Sesame-Avocado Soba Noodle Salad – Meatless Monday
In this affordable dinner recipe, avocado and Asian seasonings provide a refreshing twist to the fall produce staples of carrots, cabbage and Brussels sprouts. This recipe comes to us from the Natural Gourmet Institute and appears in their free e-cookbook, $5 Dinners. Serves 4 1/2 cup tahini 4 tablespoons water 2 tablespoons
Source: Meatless Monday Cold Sesame-Avocado Soba Noodle Salad – Meatless Monday
Vegan Coyote 