If you should happen to love Lasagna, this vegan recipe is going to make your mouth water. Preparing Lasagna with sweet potatoes, spinach and white sauce (vegan Alfredo sauce) makes this meal one of a kind. It may take a bit more time to prepare it but is definitely worth your effort.
To me it’s amost impossible to have a meal without salad. If I didn’t have a salad for lunch, I would really feel something is missing. In this case, I would make sure to have at least one for dinner. The energy and nutrition one gets from eating salad is just awesome. So, when I came across this vegan recipe of this chakra salad I was really excited.
Now, this is something what nobody seems to have thought about yet. This is the first time I came across a chickpea cake which can be served warm or cold. It’s a perfect side dish and it tastes delicious because of the savory chilli and curry leaves.
Once the autumn has signaled its soon arrival there is nothing more tasteful than a delicious, warm and nutritious soup. This pumpkin soup with optional asparagus or mushrooms meets any taste at any time.
School has just begun again and parents often struggle about what kind of school lunch they could prepare for their children, Well, Michele thought up some great ideas that are not only vegan-friendly but also very quickly to prepare. She presents three kinds of lunches that are just a perfect match for a school lunch.
Have you ever heard about a recipe called “dirty penne”? Well, then take your seat and be surprised how this awesome gluten-free pasta is prepared including some vodka what makes it somehow cool and sexy. This is a perfect dish if you have to think up something very quickly because it doesn’t take more than 20-30 to prepare.
In his book “The Uncomplicated Vegan”, Chris Harris has brought up an awesome recipe for deviled tomatoes, as he puts it, and chegg salad. It serves perfectly as a side dish or as meal for itself. His recipe instructions are very clear to understand so you will have no problem to prepare it yourself in no time.
That’s definitely a brilliant idea Sarah Bellum came up with preparing a green soup topped with coconut bacon, In fact, it’s very simple and delivers both a very nourishing and economical meal. Very interesting about her approach is that she doesn’t aim to meet macronutrient or micronutrient requirements, but just to be happy to eat foods for themselves.
I really love corncobs. It has always been this way. I mean it. However, the way Susan Voisin prepares it makes me really melt away. She has found a way to replace the traditional mayo and cheese with an extremely delicious sauce that you can literally put on almost on anything. After trying this sauce out you will not want to miss on it whenever you eat corncrob again.
