Plant Based Recipes

Guilt Free Coconut Ice Cream Packs a Flavorful Coffee Punch

2014-04-01T19:40:00.000-07:00

Normally, I'm a hazelnut kinda girl. But then, I've never had coconut. I bet it would be yum! This ice cream certainly looks amazing and the ingredients are simple, guilt-free and it's beautiful!

Ingredients:

2 14 ounce cans full fat coconut milk

1 cup strongly brewed Island Coconut Green Mountain Coffee

1 teaspoon vanilla extract

½ teaspoon coconut extract

½ cup coconut sugar

¼ cup unsweetened shredded coconut

Get the full recipe here.

Cute Easter Cookies Idea

2014-03-31T17:37:00.000-07:00

These cookies are a wonderful idea for Easter. Easy, bright and colorful. You could use any type of pretty Easter colored candies that you like. While the original uses one egg, simply sub that as needed! If Nutella is off limits for you, use your favorite chocolate or other nutty sauce.

What You Need:

2/3 cup sweetened condensed milk
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
3 1/2 cups sweetened coconut
1 cup Nutella
M&M Speck-tacular Eggs (or other Easter candy)

Get the recipe here.

Vegan Chocolate Cupcakes Even Your Man Will LOVE

2014-03-20T14:47:00.000-07:00

It’s not often that I say to myself ”Sister, you are a freakin genius!”. But I said that one day (out loud actually) after I came up with these most excellent chocolate beet-root cupcakes. Needing my chocolate fix without the guilt, I decided to include beautiful, anti-oxidant-rich beets in the recipe. Beets are loaded with fiber, vitamin C, and folate and their natural deep red color gives these rich chocolatey treats a gorgeous midnight-pink hue.

I knew when I licked the batter bowl clean that this recipe was going to be a winner.

Protein - 4.1g
Carbs - 33g
Fat - 13.6g
Fiber 3.1g
Cholesterol - 0g

CALORIES 300
SERVES 10-12 cupcakes

Cupcakes

1 1/2 cups cooked beets (about 1 1/2 tennis-ball sized beets)
1/2 cup pure maple syrup (not Aunt Jemima’s)
1 tsp pure vanilla extract (avoid artificial flavorings)
1 1/2 cup unbleached all purpose flour
1/2 cup unsweetened cocoa powder
3 tsp aluminum free baking powder
1/2 tsp baking soda
1/2 tsp finely ground sea salt
1/2 tsp cinnamon
1/2 cup melted Earth Balance Coconut spread (or Earth Balance vegetable oil spread or similar)
1/3 cup low fat coconut milk (or almond or rice milk)

Chocolate butter-less cream frosting

11 Medjool dates (I’ve tried to use regular, but they just don’t compare…go with the Medjool)
1 Avocado
1/2 tsp pure vanilla extract
1/3 cup + 1-2 tsp unsweetened cocoa powder
1/2 tablespoon of coconut milk 1/8 tsp sea salt

Now...

Cook beets by scrubbing to wash. Lightly peel any rough skin. Cut off top and bottom. Cut into 1 inch cubes and set in a steamer or if you don’t have a steamer, place in a metal colander that fits the top of sauce pot filled with about 4-5 inches of water on med high heat. Place a lid that fits the colander. Beets should not touch the water. Steam for about 30-45 minutes. (be careful that you don’t steam all your water away) Pieces should be soft when pierced with a fork. Set aside to cool completely. This step can be done the day before with cooked beets stored in the refrigerator. Place cooked beets, syrup and vanilla in food processor and pulse to mix. Then process on high for 3-5 minutes until very smooth. (so pretty…) Combine flour, cocoa, baking powder, baking soda, salt and cinnamon in a bowl. Add beet mixture and coconut milk to dry ingredients and stir to combine. Add in melted coconut oil and stir well with a spoon.

Line cupcake tin with paper cups or grease with oil spray and fill 3/4 of the way full with batter. (It’s OK to lick the bowl…no one is watching) Bake at 350 F for 16-18 minutes. (11 minutes for mini cupcakes) Tops should be firm to light touch. Don’t over-bake. Let cool for 15 minutes while you make the frosting. Chocolate butter-less cream frosting

Remove pits and skin from dates. This is a pain in the rump, but it affects the creamy-ness of the frosting. No matter how much you process it, you can’t get the skin smooth and it messes with the texture. Dates are very sticky, so the easiest way I found to remove the skins, is to have a bowl of water next to you and dip your fingers in the water as you peel the skin off. Try to find the dates whose skin is already loose to make it easy.

Wash and cut the avocado. Always wash fruits and veggies even if you don’t eat the skin. When you drag your knife through to cut, you’re dragging everything on the surface through the food. The perfect avocado is dark greenish black (not all black)on the outside and gives to pressure when squeezed. Cut in half all around, and twist to open. Scoop out with spoon and discard pit. Place all ingredients in the food processor, hit hi and process the bejeziz out of it until it’s creamy smooth. Then process it a minute more. Frost cupcakes when cooled. Store cupcakes in the refrigerator and consume within 4 days (not hard to do…) for best taste.

6 Ways to Substitute Eggs for Vegans

2014-03-16T17:45:00.001-07:00

As much as we’d like to avoid using eggs in our vegan recipes, it can be a challenge. In fact, this is one of the most difficult ingredients to replace. However, there are many options to choose from that will get the job done.

What do eggs do in the recipe?

In certain recipes, eggs are almost essential. They bind ingredients together. They can be used to make baked goods rise and they also help make them light and fluffy. Another thing eggs do is to help the product form some structure and also provide extra moisture. They are especially useful while baking but are essential to certain savory dishes as well.

Egg Replacement Options

Here is a list of some of the best egg replacement options out there. You can replace the eggs in any recipe using these options.

Use Pureed Bananas

Pureed bananas are another effective egg substitute. Just place a rip banana in the blender and pulse until completely smooth and there are no lumps. A half of a regular sized banana is the equivalent of one egg.

The positive aspect of using bananas is that they are readily available. However, bananas have a distinct taste that won’t work out in every recipe. For example, if you were trying to make peanut butter cookies, the banana flavor would alter the taste.

Ground Flaxseeds

It is best to purchase the flaxseeds whole and store them in the refrigerator. When it’s time to use them, measure out 1 tablespoon of flaxseeds for every egg that you need to replace. Then, pulverize it in a blender or coffee grinder.

Transfer the flaxseeds to a bowl and add three tablespoons of water for each egg you need to replace. Add the water slowly while whisking vigorously. Whisk until the mixture takes on a gel-like quality.

Since flaxseeds are nutty tasting, this egg replacement works best when making things like whole grain breads, muffins, and pancakes. You may want to experiment to get a feel for the types of recipes you like this to be in.

Egg Replacement Product

There are several egg replacement products out on the market that are designed to be vegan friendly. Look at the packaging to make sure that it’s vegan safe and that it doesn’t contain any meat byproducts.

These egg replacement powders get mixed reviews. Some like them a lot, others don’t. They’re definitely convenient and good to have on hand. Once you get used to cooking vegan, you’ll start to learn which foods taste best with it in it.

Since there are several brands on the market, it may take a while to find one that you’re happiest with. When using, just follow the package instructions. They usually come in powder form. If you can’t get it at the health food store, you can easily get it online.

Try Tofu as an Egg Replacement

Tofu is also another option you can try if you need to find a replacement product. You can try any form of tofu but this may take some experimentation. Silken tofu seems to yield the best results. You can also use unflavored soy yogurt in the same proportion with similar results.

The nice thing about tofu is that it blends well with most flavors. Flax seeds, for example, have that distinct nutty flavor. Tofu doesn’t have a lot of flavor on its own, especially when paired with stronger ingredients. Another advantage is that it is widely available in most areas, even in the regular supermarkets.

To use, just take the tofu and blend it until smooth in the blender. Food processor also may work but it’s important to make sure that there are no lumps and the texture is as smooth as possible. To replace one large egg, use ¼ cup of the blended mixture.

You’ll need to do some experimenting to see which recipes work best with tofu as an egg substitute. It all depends on the kinds of recipes you try and your personal preferences.

Using Flour and Other Leavening Agents

You can also use pastes made from different kinds of flours and leavening agents to replace the eggs. The benefit is that most homes have these ingredients on hand. They also don’t have flavor of their own like bananas and flaxseeds do. They can blend into the batter fairly well.

It may take some experimentation to get the proportions right. Here are some options:

1 tablespoon flour of any kind (try wheat flour, oat flour, or soy flour) and 1 tablespoon water for each egg.
1 tablespoon baking powder, 1 tablespoon flour, 2 tablespoons water for each egg.
2 tablespoons corn starch and 2 tablespoons water blended together also replaces one egg.

Finding the Right Egg Substitute

Again, as you try these different combinations, you’ll get a feel for which egg substitutes work best for which recipes. As a suggestion you may want to start with one of your favorite foods and try different egg substitutes until the flavor and texture you desire are reached.

For example, if you want to make a batch of blueberry muffins, you can substitute the eggs for any one of these substitution options. Make a note of how it tastes. Next time you make it, try another egg substitute. After trying several, think about which one was your favorite and stick with that. Pretty soon, you’ll be able to tell at a glance which egg replacement products work best for certain kinds of recipes.

Recipes to Celebrate a (Late) National Pistachio Day

2014-02-26T19:42:00.005-08:00

Photo From OneGreenPlanet

Today was National Pistachio Day. Did you know that? I didn't. I didn't even know there was such a thing, though I guess there's a day dedicated to just about anything now days. Anyways, I can't remember the last time I had any so I decided to see what kind of recipes I could find that looked good and included pistachios (besides ice cream of course).

(Grab SEVEN MORE Awesome Pistachio Recipes Here)

So in my search, the one I am going to try is actually a quinoa dish that uses plenty of pistachio nuts and another plus? It could be good both hot and cold. It uses vegan-friendly pesto with flavors derived from olive oil, pistachios, fresh basil and lemon juice. Toss some tomatoes and several other delicious ingredients and it cerainly sounds like a winner! So here we go: the Pistachio Pesto Quiona (from OneGreenPlanet). Go! Check it out and see what you think.

After all, they're delightfully yummy snack with tons of health benefits. Actually, I can't believe I haven't cooked anything with them before. As part of the cashew family, they're cholesterol free and have tons of nutrients. A single ounce serving gives you more than 10% of daily recommendations of copper, fiber, phosphorous, B vitamins and magnesium (According to AskMen). They also provide a good source of monounsaturated fat (the GOOD fat), which are shown lower LDL cholesterol (see this study).

Vegan Pizza Lovers Rejoyce! Cauliflower Pizza Bites

2013-03-30T07:42:00.003-07:00

via Tatiana12

I have seen so many recipe's for cauliflower in the last few weeks that I had never seen before. I had no idea that cauliflower was so versatile!!!! As soon as I saw these cauliflower pizza bites, I knew that there was going to be an experiment going on in my kitchen before long. I'm not sure that pizza ANYTHING wouldn't taste good, but these even LOOK wonderful! Definitely the type of recipe you'd expect to see on the menu at some cute hole-in-the-wall vegan cafe in Brooklyn, or some-such place.

I'd love to hear some feedback from folks who are trying these recipes. What was your variation that made it POP? How did your children like it? Was the recipe a keeper, or a "never-again"? Any suggestions for what we should try next time? Leave a comment, and let's get this conversation rolling!

I've linked us to the recipe HERE.

Cranberry Salsa Anyone?

2013-03-29T11:05:00.000-07:00

via SaucyGlo

Cranberry sauce was always a favorite of mine during the holidays. But I've never really found a whole lot of use for fresh cranberries. So this really caught my eye! I bet cranberry salsa can dress up a variety of otherwise boring dishes. Here are some quesadillas that make use of a spicy cranberry salsa.

Click here for the salsa you see in the image above.

Vegan Egg Replacements and Other Baking Cheats!

2013-03-15T06:31:00.000-07:00

Found this amazing cheat sheet here.

My Vegan Black Bean Burgers Fascination

2013-02-16T10:52:00.000-08:00

AJBombers via Flickr

I will admit to an obsession with veggie burgers. There seems to be an endless supply of ideas for tasty, healthy, plant-based burgers and I imagine that we have just dipped our collective toe in the ocean of possibilities.

I think my all-time favorites (so far!) are black bean burgers. I can’t really say why, but I even like the way they look. They’re so versatile and easy, and anything that can be made ahead and frozen for later is a WINNER in my book. Even leftovers are delicious!

I came across a blog the other day by a woman who has overcome some immense weight challenges in her life, and has maintained her current healthy state by eating healthy. One of her featured recipes was Vegan Black Bean Burgers.

I’m not kidding, by the time I had finished perusing her list of ingredients and looking at the wonderful photos (I’ve been known to pick the recipe with the best photo!) I was making a mental grocery list of what I’d need to get to be able to make those this week. Can you really go wrong with black beans, carrots, mushrooms and onions? Flavored with Dijon mustard, cumin and chili powder? Y.U.M!

There is one change that many of us may have to make, though, and that would be to find a gluten-free substitute for the panko bread crumbs. I plan to try crushing the same amount of gluten-free Rice Chex cereal and trying that. So, whether you’re cooking your own black beans from scratch (bless you), or opening a can, these burgers are sure to be a big hit. Just don’t forget the Vegenaise! Bon appetit!

~Post by Jaala

Vegan Vanilla Cupcakes and Cherry Frosting

2013-01-17T07:56:00.002-08:00

seelensturm via Flickr

Don't these vegan cupcakes look absolutely yum (and cute I must say)? She used a recipe from "Vegan Cupcakes Take Over the World"... I don't have this book, but seems like I often come across amazing looking cupcakes that were created with the guidance of this book. Have you ever made vegan cupcakes? Do you own the book? If so, please share your experiences :)

As for the icing, she used cherry pudding and margarine mixed. If you're looking for something different than that, I found another cherry vegan icing recipe from PetiteCurie (please visit her site for complete directions and more yummies):

Cherry Frosting: 205 grams Earth Balance Butter (or whatever butter sub you prefer)
260 grams powdered sugar
130 grams cherry preserves/jam
5 ml vanilla extract
2.5 ml almond extract
29-44 ml almond milk (or whatever milk substitute you like best)

Vegan, Plant-Based, Gluten-Free Orange Cranberry Granola

2013-01-07T12:13:00.002-08:00

Sounds good, doesn't it? I'm all for making your own vegan versions of fruity oatmeal and granola, but sometimes there just isn't enough time in the day to do it. Especially if your a mom like me. So when I came across this deal I just had to share. The above picture is of Hail Merry's grawnola. Never heard of 'em? Me neither. After checking into it, I learned that all their foods are created by a team of moms who work out of a professional kitchen Dallas. The lady who started the company actually trained with Juliano. Impressive. Gluten Free Saver is offering a tremendous deal that includes this grawnola, macaroons, pecans and more for half off for the next day or so. You can get all the details here. *Note that if you do decide to purchase here then I should receive a small commission. If you'd rather not let me have that, then visit the Gluten Free Saver and you should be able to find this specific deal on the site. :)

Yum Meaty Dishes Vegetarian Style

2012-12-18T13:31:00.000-08:00

This image copyright http://www.newly-vegan.com/

Do you wish you could find some vegetarian meat dishes that you'd actually want to eat again? If so, then you're gonna love this. Tacos. Meatloaf. Steak. And more. Yeah there are a few like pizza that aren't so new or creative... we pretty much all know how to create our favorite pizzas. But creating veggie-style meatloaf? That's new to me! Check it out here.

A Veg Kitchen Wish List!

2012-12-06T14:06:00.000-08:00

This week I've been doing some looking around and making a wish list for kitchen I'd love to have. Of course, that boils down to just about everything, but here are some of my favorites :) What would be on your list?

Miallegro 9080 Immersion Blender Set

I've never owned an immersion blender and this looks like it could fit a variety of needs.

Morar and Pestle from Le Cuistot

Cast Iron (Enameled) Le Cuistot Mortar and Pestle with Spout - would make things so much easier.

Mezzaluna Herb Cutting Board Set with Magnetic Storage

The magnetic storage on this Mezzaluna set will definitely come in handy.

Healthsmart 10 piece waterless cookware set

I seen something really cool on the Today Show today that I am trying out, too. It's MonkeyWish and is a fun, easy way to create shopping lists/wish lists. You can do it online or on your phone with their apps or even use a Google Chrome extension for it. It's very fast and modern. Here's a screenshot of my veg kitchen wishlist being started :)

If you're logged into your MonkeyWish account while browsing online, you can add stuff from any site you're on to your list. You can also upload or put in a link to anywhere to manually add items to your list. Then when it's ready, share it on Twitter or Facebook or by email to those you want to share it with. Pretty fun stuff.

Free Kansas City Vegan Thanksgiving Meal

2012-11-19T14:08:00.000-08:00

I was looking at some of the restaurants in the Kansas City area that either offer or focus on serving vegan friendly meals when I came across this. What an amazing thing they do! I guess this is a chain, because they say that the one in California is very popular and they run out of food fast.

Cafe Gratitude is holding a free vegan Thanksgiving meal on a first-come, first-serve basis. You can get more information about it here.

If you know of any similar events in other areas, please leave a comment so others can learn about it. I know there are many people who could use something like this, as times aren't great. There are usually free holiday meals in every city, but to find one that's offering a healthy, vegan Thanksgiving meal... well that's just darn cool.

Tomato Mozzarella Salad with Basil

2012-11-05T14:26:00.000-08:00

Everyone loves a simple salad on a hectic day. You can have this tomato and mozzarella salad in just a few minutes! The tomato, basil and mozzarella is a favorite combo in the food world for good reason. Light a fire, snuggle up with your loved one and pair this with some Feudi di San Gregorio Falanghina wine (about $20 from Wine.com). It has a wonderful blend to hit the mozzarella with, while neutral enough for the tomato.

Ingredients:
2 lbs Grape tomatoes (or your favorite kind)
2/3 lbs Fresh mozzarella tore into small pieces
1/4 tsp kosher salt
1/4 fresh ground black pepper (or more if you're like me)
1 TBS Extra Virgin Olive Oil
1/2 cup fresh basil leaves

Slice the tomatoes and lay them out on your dish. Slice or simply tear apart the cheese and top the tomoato with it. Sprinkle the salt and pepper on and top with a few dashes of oil. Then sprinkle the leaves on top. Super easy. Super yummy.

Halloween Spider Cupcakes for Vegans

2012-10-18T10:54:00.002-07:00

Image Via veganheather at Flickr

Looking for something fun and vegan for Halloween? These spiderweb and crazy spider cupcakes should do the *trick*! I came across these on Flickr from veganheathen, but the actual post it came from is here at Vegan Chicks Rock. Though she doesn't give an exact recipe or anything (but a few little tips bout what she did), she says the actual cupcake recipes came from Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule They will definitely be fun to make with the kids!

Blueberry Cake With Lemon Icing

2012-09-21T09:31:00.000-07:00

Whenever I buy blueberries (which has been pretty often lately), they start to go bad pretty quickly. I have to use them up quickly, so I am always looking for new exciting ways to do that. This blueberry molasses cake is definitely something new to me. There's no doubt that the kiddies will love this (and maybe even hubby, too!). Check out the recipe for this delicious looking cake and lemon frosting at That's So Vegan.

Butternut Squash Soup (and the Secret to the "Chicken Stock")

2012-09-18T11:38:00.000-07:00

When I came across this soup, I knew I had to save the recipe! What better way than to throw up on here so I can always come back and find it (I don't know about you, but I have to delete bookmarks weekly or they get so full it won't let me add anymore lol). I think that *maybe* I can get our kids to eat squash with this soup (if you know any awesome kid-friendly squash recipes, please leave a comment!).

Anyways, there's only one little problem with this that I see if you want to stick to a plant-based diet... that is the chicken stock that it calls for. So I went on a hunt. I didn't want to purchase any premade "vegan-friendly" chicken stock. I wanted to see what kind of options there may be for some kind of substitute.

It didn't take long! I found something very interesting. Actually, this girl (Lea) discovered a chicken broth alternative by accident while trying to make a red lentil soup. It didn't go as planned (she was experimenting with her Vitaclay smart cooker)... check out the details on her site at Nourishing Treasures.

Now that you know an easy way to substitute the chicken broth, grab the butternut squash soup at OurBestBites.

Making Homemade Almond Milk

2012-09-18T06:48:00.000-07:00

Who doesn't love almond milk? The thing is, most of us don't love the price of it at the store. Even if you've never made milk before in your life, if you have a few very basic tools you can make your own almond milk right in your own kitchen. The ingredients? Water and almonds! Difficult stuff, right? You'll need a blender and cheesecloth (or similar) and that's it. I've seen a few people explain making your own almond milk, but this particular one (and image) comes from The Vedge. A lot of people say they use the Vitamix, but as long as you have a good blender then you should be fine! :)

Carrot Cashew Bread (Vegan Dehydrator Recipe)

2012-09-17T14:06:00.000-07:00

To me, it's the perfect time of year camping. You won't be simmering in the sun during the day, but it doesn't really get *cold* at night yet. Sticking to your vegan diet can sometimes be a challenge when you're away from the kitchen. But if you dig long and hard enough you'll come up with a wide variety of delicious dishes that can easily be taken or heated up at the campfire. Here is just one example!

This carrot cashew bread is a yummy break from the norm and if you drizzle some of your favorite coconut butter or sweetener, it makes for an exceptional breakfast to start your day. It's too easy to make, too (always a big plus!). Simply combine everything, throw it in the dehydrator 'til it's done then seal it in a bag (if your trip isn't immediate, she says it stores well in the fridge 'til the big day, too).

Get the recipe and info at Raw Food Recipes here :)

If you're interested in more ways to incorporate dehydrated foods (whether for convenience, budget, health or variety), you can subscribe on the right hand side of this page and receive a free report on how to get started.

Berry Cream Tart

2012-09-14T15:19:00.000-07:00

If you have a sweet tooth, this is an amazing little dish to whip up (if you have kids, it's an amazingly health*ier sweet to give 'em, too). Using all vegan-friendly ingredients you can have a sweet, berry tart ready to devour in just a few hours (yeah, it takes a little time - but so worth it). Grab details and the recipe at Orange Circle Studio.

Oh, and just a little tip... Get a can of (full fat) organic coconut milk and put it in the fridge for a couple hours (or if you can wait - overnight). When you take it out and open it, you'll notice a thick cream has formed on top and the liquid has fallen to the bottom. Scoop out the cream, add vanilla and cinnamon to taste, then whip it up a little to create a healthy whipped cream to top your tart!

Pumpkin Trail Mix Tartlets - Freeze-n-Eat!

2012-09-14T08:38:00.000-07:00

As we entered the grocery store yesterday, I noticed two large carts filled with some pretty hefty sized pumpkins (hard not to when they were almost blocking the main aisle leading to the produce section)... Wow, that time of year already! So with that in mind, I hit Google when we got home in a search for some new pumpkin recipes that haven't been done a million times. The first one I want to share with is a pumpkin trail mix that you can make and throw in the freezer for quick, healthy, sinful snacks later. Surprisingly, they hold that delicate creaminess too! The actual recipe calls for oats, but you could sub in quiona or unsweetened shredded coconut if you want to. Head over to Daily Bites to get the dish :)

Stuffed Portabella... Pizza?

2012-09-12T09:10:00.000-07:00

This may be from a couple of years ago, but it's def with going back in time for! When Angela was invited to take part in a mushroom master's contest, at first she thought maybe she was invited by accident (so she says, but I think we know better... she has tons of amazing healthy recipe ideas on her site!). The contest, "Mushroom Masters: A Tournament of Taste", was hosted by Tastespotting.

Her contribution was this beautiful and pizza-like stuffed portabella mushroom (pizza from a mushroom... yay!). The vegetable cashew basil cheese sauce sounds like it would be good on a lot of things, so I plan on making extra :) Check out this stunning recipe on OhSheGlows here.

Vegan Breakfast Recipes Roundup!

2012-09-11T12:37:00.002-07:00

Breakfast can be one of the more difficult mealtimes of the day, especially if you've just started trying to eat vegan... If you're used to enjoying a stuffed omelette and Jimmy Dean sausage, trust me... you will discover that there are all kinds of yummy breakfast options that will satisfy your every craving without taking a nose-dive on your efforts to eat better. Here are just a few of them to consider:

Blueberry Oat Waffles

I love the idea of making up some of these and then taking some of them, freezing and saving for later. One morning when you're in a rush, you can just pop them in the toaster - awesome! One thing to note (from the author) is to wait until you're actually cooking before you put in your blueberries if you want to avoid some funky-looking dis colorization. Get this recipe at Recipe Renovator :)

Cantaloupe and Ginger Snap Granola

All right - simple ingredients, minimal ingredients. Fast. Simple. Delicious. All the things we love! If you're strictly vegan, the adjustment is minimal to this... simply use your favorite rice or soy based yogurt instead of the Greek yogurt and voila. Check it out at Noshtopia.

Vegan Breakfast Biscuits

This one includes a little more, but it's incredibly versatile. For instance, according to Brooke (the funny and entertaining author of the original post), if you've got lil' ones who are picky eaters you might want to avoid or substitute the tempeh and/or cheesy tofu (but it never hurts to try!). Get all the juicy details at Cheeky Kitchen.

Vegan Chickpea Omelette

Last but not least! An omelette (yes!). I am not a big fan of egg substitutes, so this one really caught my interest. No egg and better... no odd-flavored liquid that we're supposed to eggs. Instead, use the versatility of chickpeas that are becoming so popular. You'll find that it's got the feel of an omelette, but with a whole new nuttier flavor. Yum. You have got to see this -- find it at Sketch Free Eating.

Tropical Mango Salad and Creamy Pineapple Dressing

2012-09-06T17:01:00.001-07:00

If you love the light fruity flavors of mango, banana and pineapple then you can't go wrong with this salad. Don't you love it when something just happens to come together perfectly? The author of this recipe had that happen when she threw some ingredients together to create a complimenting dressing for the salad that she also thickened with chia seeds (nice!). She says you should let the dressing sit and rest while you make the actual salad for best results... check it out at Oh She Glows.