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appetizer

Avocado Salad Parfait

Looking for a quick and easy recipe for your vegan dinner party? We’ve got you covered with the perfect easy vegan recipe from Jazzy Vegetarian Laura Theodore’s new book Vegan-Ease! Laura says, “Here’s a festive and fabulous way to serve a first course salad, any time of the year. Spooned into tiny parfait or champagne [...]

“Cheezy” Cashew Dip

Thanks to Laura Theodore, the Jazzy Vegetarian, for this versatile vegan dip! Laura says, “This yummy, ‘cheezy’ tasting dip does double duty as a sandwich spread. White beans take the place of the cheese and raw cashews add a creamy texture. Together they successfully mimic the flavor of a rich, creamy cheese dip!” Laura is the [...]

Hummus Stuffed Baked Jalapeno Poppers

Thanks to Caryn Dugan from STL Veg Girl for sharing this yummy appetizer! Caryn says, “Another old favorite turned healthy, these hummus stuffed jalapeno poppers will be a hit at your party! Even if it’s just a party of one, these little guys are super easy to make in bulk and eat all week.”

Super-Food Lucuma and Almond Butter Dip

Check out this easy and delicious vegan dip recipe from Jill’s Joyful Kitchen! Jill says, “This nutty and caramel-like dip is divine.  It takes me back to my childhood and eating caramel apples…only this version is so much healthier…no refined sugars or oils.  The secret ingredient is Lucuma Powder….a tropical fruit from Peru made into [...]

Hummus

Hummus is a delicious plant-based protein source. It’s fast, easy, and can stay in the fridge for a week. This recipe has 36 grams of protein from the garbanzo beans (18g per can). Reprinted with permission from It’s Easy to Start Eating Vegan by Rebecca Gilbert.

African Collard Stir-Fry

Christy Morgan, The Blissful Chef, is featured in the new vegan cookbook by Leanne Campbell: The China Study All-Star Collection by BenBella Books! Christy says, “I love Southern comfort-style collard greens, but most of the time the dish is full of oil and fat, and the greens are cooked until there is no life left in [...]

Twice Baked Potatoes

This is a delicious vegan recipe for company or entertaining. Twice baked potatoes are creamy, elegant and 100% dairy-free! Thanks to Laura Theodore,  the one and only Jazzy Vegetarian, author of Jazzy Vegetarian Classics, for sharing this wonderful vegan recipe with us!  

White Bean Cashew Dip

This delicious white bean cashew dip has a healthy secret: fiber!  So you can snack smart :)  Thanks so much to Laura Theodore, amazing vegan chef and author of the vegan cookbook, Jazzy Vegetarian Classics. Chef’s Note: For a nut-free dip, replace the cashews with an additional can (15 ounces) of white beans. Start with 1 [...]

Spaghetti and Wheatballs

This easy vegan recipe was shared by P.B.S. vegan chef Laura Theodore, The Jazzy Vegetarian, from her recent cookbook Jazzy Vegetarian Classics!  Laura says, “Easy enough to make for a special weeknight meal, but fancy enough to serve when hosting a casual dinner party, this dish will become a staple in your house.”  When Laura [...]

Avocado Bruschetta

Check out this yummy green recipe for St. Patrick’s Day! Chef Ayinde Howell, creator of IEatGrass.com, shared this super yummy twist on an old Italian favorite from his eCookbook.  The bruschetta topping is gluten-free.  Serve the topping on gluten-free bread to make a completely gluten-free bruschetta recipe!

Mexican Ceviche

Thanks to Silvia Jacobs for sharing her raw recipe for Mexican Ceviche!  Note: if you get raw crackers or make them in your food dehydrator, the entire recipe will be raw!

Porcini Mushroom Pot Pie <br/> from Millennium Restaurant in San Francisco

Thank you, thank you, thank you Stephanie Roston, for sharing this vegan pot pie recipe with us!  Stephanie is the sous-Chef at Millennium, the world-acclaimed all vegan restaurant in San Francisco, CA.  We begged for the recipe on behalf of our community members after a Yummy Plants staffer visited Millennium and posted mouth-watering photos of [...]

Chanterelle Mushroom Pasta

This chanterelle mushroom recipe was created after a trip to the Farmers’ Market. All the veggies looked sooooo yummy that I wanted to make use of them! The sweetness of the sungold tomatoes combined with the smoky/ woody flavor of the chanterelle mushrooms was absolutely divine! I can’t wait to make this chanterelle mushroom recipe again. (Note: you can use quinoa or rice pasta to make this dish gluten-free).
This is an easy vegan meal for two. Recipe may be doubled or tripled.

Tomato and Onion Chutney

Bring a taste of southern India into your home with this super yummy tomato onion chutney!  It’s super easy to make, is perfect with a dosa, and adds an exotic twist paired with raw or cooked veggies.  Thanks so much to Mrs. R. for sharing this fabulous recipe with us – and for making the [...]

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Black & White Quinoa Timbale with Wasabi Pesto and Nori Strips

Thanks to Mimi Clark of Veg Gourmet for sharing this super yummy quinoa recipe using Alter Eco fair trade quinoa! Mimi says, “This dramatic, high protein quinoa dish can accompany an entree or stand alone. Nori strips embellish the quinoa, and wasabi pesto adds an unexpected burst of flavor!”

Bourbon Tempeh Sliders

Bourbon and tempeh… that’s a vegan party snack in the making! A big thank you to Brian Patton, aka The Sexy Vegan, for sharing this super yummy vegan party recipe with us!

Curry Fried Tofu Salad

A big thank you to Brian Patton, aka The Sexy Vegan, for sharing this super yummy vegan salad “with a kick” recipe with us! Brian says, “Food should appeal to all five senses. And this salad is a perfect example of something that stimulates sight, smell, texture, and taste, and if you listen really closely, it [...]

Beet These Greens for Price

Thanks so much to Ellen Jaffe Jones, aka The Veg Coach, for sharing this recipe with the Yummy Plants community!

Never Know What Turnips

Thank you to Ellen Jaffe Jones, author of Eat Vegan on $4 a Day, for sharing this easy vegan recipe with the Yummy Plants community! Ellen is committed to creating healthy dishes that are super yummy and affordable. This recipe isn’t from her book; Ellen created it just for us! Ellen says, “Totally spontaneous recipe after gazillions of turnips showed up from the co-op. Turnips are often used instead of potatoes and have a similar taste.”

Kids Love It Sushi

We love this vegan sushi recipe from Ellen Jaffe Jones, author of Eat Vegan on $4 a Day! It’s a great recipe for picnics, parties, lunch or dinner. Ellen, thank you so much for sharing this recipe with the Yummy Plants community!