Over the past two weeks, we’ve explored different techniques for making delicious, creamy, hearty soups, without using any dairy products or animal ingredients of any sort. This week we’re featuring soups that are somewhat lighter in body, but still incredibly delicious.
Last week, we looked at some recipes that use starchy vegetables (such as potatoes, squash and carrots), and legumes such as lentils to make a creamy base for soup. This week, let’s experiment with another way to make a delicious, light, creamy soup: Coconut cream.
The autumn harvest brings the perfect ingredients for making delicious, creamy soups, and with the cooler weather coming on, knowing how to make a delicious soup can be an invaluable way of keeping warm from the inside.
This is a recipe we reserve for special occasions, such as when we’re in celebratory mode, or when we’re trying to impress people who are skeptical about vegan food. It’s fairly time-intensive, but the end result is well worthwhile. If you like the concept, but are keen on the idea of an easier version, scroll […] Read more
An excellent source of vitamin C and molybdenum, the humble cucumber is nothing short of a nutritional powerhouse… Here’s a quick collection of simple summer recipes, for those of us whose gardens are producing way too many cucumbers!
You can successfully create rich, nutritious soil from composting fruit/vegetable peels and kitchen scraps, leaves, grass clippings and any trimmings of trees and bushes that are in their green, soft state.
One of our favorite ways to prepare tofu is as an omelette or a scramble. It’s good for breakfast, lunch or dinner, and you can make so many variations that the possibilities are plentiful. Once you’re confident with this recipe, try it out with some different variations – you can use just about any veggies in the saute, or try a handful of grated vegan cheese to really give it some delicious flavor.