I love cooking in the fall. All the recipes are hearty and warm. I created the recipe because I was craving the chicken pot pie I “used” to make. This is so much better in every way! Enjoy!
- •1 onion chopped
- •2 stalks of celery chopped
- •2 carrots chopped
- •1 clove of garlic
- •2 zucchini chopped
- •2 portabella mushrooms chopped
- •8 asparagus spears chopped
- •1 tbsp. of baking powder
- •1/2 tsp. of baking soda
- •1/4 tsp. of salt
- •1 tsp. of sugar
- •5 tbsp. of earth balance butter
- •2 vegan broth cubes
- •2 tbsp. of earth balance butter
- •2 tbsp. of corn starch
- shell pasta
- tomato sauce
- extra firm tofu
- Nutritional yeast
- Garlic powder
- Salt and pepper
- Lemon juice
When the maker of the film Supersize Me ate nothing but food from a well-known fast-food chain three times a day for a month, the diet nearly killed him. His fiance, a vegan chef and the author of this great cookbook, brought him back from the brink with her healthy cooking.
Here is one of her delicious creamy soups made without dairy, but sure to satisfy. Leeks give lots of iron-rich mineral nourishment, while garlic and onions add their immune-boosting and heart-healthy benefits. Paired with a crisp salad, Creamy Potato-Leek Soup makes a perfect cozy fall supper.
- extra-virgin olive oil
- chopped yellow onion
- vegetable stock
- fresh rosemary leaves
- medium new potatoes
- lemon juice
- vegetable oil
- freshly ground pepper
- finely chopped onion
- chopped fresh dill
- Veganaise
- cider vinegar
- dry mustard mixed into the mayonnaise
- Elbow pasta
- soymilk
- tamari
- nutritional yeast
- glove garlic
- dijon mustard
- salt & pepper
Variations: For wheat –free cookies, substitute 1 cup organic barley flour for whole wheat pastry flour. For lower fat cookies, use 3 tbsp organic canola oil and 3 tbsp organic applesauce. Substitute carob chips for chocolate chips, if desired.
- rolled oats
- whole wheat pastry flour
- baking soda
- organic granulated sugar
- organic canola oil
- organic agave
- water
This heart-healthy stir-fry is so good and easy to make that it will become a family favorite.
- soy sauce
- cornstarch
- distilled white vinegar
- minced fresh ginger
- minced garlic
- red pepper flakes
- small bunch broccoli
- green onions
- vegetable broth
If you’re wary of replacing the dairy in your recipes, never fear—blended tofu makes a great substitute for soft cheese.
- tomato sauce
- minced fresh basil
- lemon juice
- garlic powder
- sugar
- firm tofu
- soft tofu
- frozen chopped spinach
- lasagna noodles
This is VN’s signature Macaroni & Cheese, and we absolutely couldn’t live without it. Serve it to your omni friends and family members and watch as they convert under the influence of the nutritional yeast-free cheese sauce. We honestly make this recipe at least once a month—it’s just that delicious! Oh, and there’s the added bonus of sneaking in a few veggies, which makes this comfort food more than just a pretty plate.
- • 4 quarts water
- • 1 tablespoon sea salt
- • 8 ounces macaroni
- • 2 tablespoons + 1/3 cup non-hydrogenated margarine
- • 1 cup water
- • 1/4 cup raw cashews
- • 2 teaspoons sea salt
- • 1/4 teaspoon Dijon mustard
- • 1/4 teaspoon black pepper
- • 1/8 teaspoon cayenne
- • 1/4 teaspoon paprika