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8 Reasons To Enjoy Tasty Low Fat Smoothies

5 Nov

 

Low fat smoothies and raw fruit juices can be a healthy addition to any diet. They can be thought of as the secret weapon when it comes to healthy eating and the effort to loss weight. They provide you with a sustained level of energy and also supply your nutritional needs in terms of vitamins, minerals, protein, fiber and fatty acids.

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Vegan Banana Pancakes

2 Aug

Another one of my favorite recipes, I make this all the time! It is SO GOOD!!

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Healthy Raw Vegan Burgers.

10 Jul

Many may believe that eating a healthy raw food or vegan diet would preclude eating such things as burgers, especially grilled burgers, unless you want to opt for one of the bland cardboard soy burgers. Such is not the case with a bit of ingenuity and the right recipe. And, as an added bonus one can make a tasty raw food substitute burger without having to resort to dangerous non-fermented GMO soy, whose dangers have been well-documented here at Natural News.

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Vegan Roasted Vegetable Kabobs

20 Jun

    Great recipe, fun and easy to make, you can customize the Kabobs with what ever your favorite veggies are! Great snack or meal. Use the instructions as a starting point but change it up to suit your appetite!

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Vegan Brown Rice Tempeh Casserole

15 Jun

A delicious dish with great variety of ingredients and substance. A wholesome meal, very filling! Lots great nutritional value, enjoy!!

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Yummy Vegan Cheesecake

1 Jun

I have not tried this specific recipe, but I have tried a awesome vegan cheese cake, so give this a try and let me know how it goes, I mean you can’t really go wrong with a vegan cheese cake!

Ingredients:

16 graham cinnamon graham crackers, crumbled
1/2 cup vegan margarine
1 tablespoon light Karo syrup
1 tablespoon all-purpose flour
16 oz. Tofutti Better Than Cream Cheese
1/3 cup sugar (or fructose)
4 EnerG egg substitute “eggs”
1 teaspoon vanilla
juice of one lemon
Ah!Laska vegan chocolate syrup
fresh raspberries

Directions:

Crust:  Combine graham crackers, margarine (adjust amount as needed), Karo syrup, and flour in a bowl.  Mix by hand and press firmly into a round pan.

Filling: Combine “cream cheese”, sugar, “eggs”, vanilla, and lemon juice in a blender and blend until creamy and smooth.  Pour onto crust.

Bake at 375 degrees Fahrenheit for 25-30 minutes, until set (doesn’t jiggle when you move the pan).  Let cool.  Place in refrigerator and chill for 12 hours.

Topping:  You may use any kind of topping such as strawberries in syrup, chocolate, vegan whipped cream, etc.  My personal favorite is drizzling the cheesecake in Ah!Laska vegan chocolate syrup and adding fresh raspberries.  Mmm!

Serves: 8-10

Preparation time: 30 min.

Sourced from: Vegweb.com

Vegan Spinach Salad

23 May

  • 1 bunch spinach, washed, dried and coarsely chopped
  • 4 to 5 green onions, chopped
  • 1/3 cup vegan Parmesan cheese
  • Imitation bacon bits
  • Dressing:

  • 3/4 cup safflower oil
  • 1/4 cup lemon juice
  • 3/4 teaspoon sea salt
  • 1 large garlic clove, finely chopped
  • 1/4 teaspoon celery seed
  • Dash pepper
  • Dash paprika

Mix spinach and green onions in a large bowl. Add a little dressing at a time and toss until you have just the right amount for your tastes (you may not need to add all of the dressing.) Toss with Parmesan and bacon bits. Serve immediately.

Serves: 4

Per Serving: 429 Calories; 43g Fat (55.0% calories from fat); 11g Protein; 68g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 770mg Sodium.

You can obviously alter the ingredients to suit your needs, for example you can increase protein or bring down the amount of sodium. So just customize to your own specifications. Enjoy!