From A to Vegan

Barbecue Tips to Make it Vegan Friendly

How do I host a vegan barbecue? It is that time of year when Americans start breaking out the barbecue grill. If the guests eat meat, then this can be a nightmare for a vegan. If you are hosting a BBQ and a friend or family member is vegan then you can easily make your barbecue party vegan friendly. I used to play volleyball on Sundays and after the games the host would have an outdoor barbecue. This was quite disgusting to me. There were so many dead animals on the grill including... Read More

Vegan Pão de Mel – Brazilian Honee Cake

Pão de mel is a Brazilian treat that makes my mouth water just from hearing the words being uttered. They were one of my biggest downfalls when I lived in Brazil and every time I went back to visit. They are mildly spiced with cinnamon, ground cloves, nutmeg and the sweet gooeyness of honey, baked into a scrumptious cake, cut into squares, then cut in half and filled with doce de leite, and finally dipped into a vat of melted chocolate. The combination of crispy chocolate crust,... Read More

Honee Granola Bars

I was really excited to get the opportunity to try a recipe with some Bee-Free Honee. Lydia and I decided to split it and each come up with a recipe that would normally use traditional honey, substituting it with this new product. I decided to make some granola bars, which are really simple and take less than an hour, from prep time to clean up. I also wanted to make something portable that I could share with some friends at work. These went over quite well. I added almonds and... Read More

Vegan Zucchini, Basil, “Cheese” Muffins

Looking for yet another way to use up some extra zucchini or basil? These tasty bits should do the trick. I prefer something savory as a snack or for breakfast and they certainly hit the spot last, this morning, and possibly many more times today. They’re so irresistibly yummy Mauro and I just can’t stop noshing on these buggers. I doubled the recipe when I made them last night and got 6 cupcake sized muffins and 2 loaves. I froze one of the loaves for future noshing... Read More

Truffled Celeriac Soup

Spring and farm season are finally here in our neck of the woods! We’ve had plenty of rain and, now, a good, solid week of hot sunny days to get those veggies growing. Although Mauro and I had a CSA winter share from Pennypack Farm —packed with winter greens, root vegetables and other storage crops— we’re really looking forward to our Spring-Fall shares from Blooming Glen Farm and Barefoot Gardens. With them we’ll have a wide range of seasonal, organic/naturally... Read More

Garbanzo Bean and Artichoke Salad

Garbanzo Bean and Artichoke Salad This is a very easy and high-protein salad that is great as a side dish or even as an entree. Sauteing the garbanzo beans in a wok brings out their nutty flavor, almonds add crunch, parsley and artichokes round out the dish. This salad can be served hot, warm or cold. Makes one meal or four side salads. Ingredients 2 T. extra virgin olive oil 1 clove garlic 1 15 oz. can garbanzo beans 1 15 oz. can quartered artichoke hearts 1/4 cup sliced almonds 1... Read More

Udon Soup

This udon soup recipe is perfect for lunch or dinner, especially when you’re pressed for time. It’s a quick, healthy and versatile dish to make. You can mix and match any vegetable you have on hand. Just keep in mind that some vegetables may need a longer cooking time than others, remember to adapt the recipe accordingly. Correction: In the video I say Udon noodles are rice noodles, they are in fact made with wheat flour. Please forgive my slip. A delicious and healthy... Read More

Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes - Absolutely delicious! These vegan chocolate cupcakes are as moist and delicious as their non-vegan counterparts, and even better, they’re so easy to make. Watch our video and whip a batch or two. This recipe makes about 12 cupcakes. It may also be doubled for a cake. Ingredients 1 c. nondairy milk 1 t. apple cider vinegar 3/4 c. granulated sugar 1/3  c. canola oil 1 1/2 t. vanilla extract 1 c. all-purpose flour 1/3 c. cocoa powder (regular or... Read More

Mushroom Soup

Mushroom soup served with whole wheat bread Ingredients 1 tbsp vegan butter (e.g. Earth Balance) 1 medium onion, minced 1/4 cup white wine 1 quart vegetable stock 1 1/2 pound cremini mushroom, sliced 1 cup of sliced carrots Salt and pepper to taste Directions 1. In a medium to large sauce pan, saute onions in vegan butter until they start to get translucent.  2. Add mushrooms, salt and pepper. Let simmer until mushrooms soften and the liquids dry. 3. Add white wine and simmer... Read More

Vegan Mushroom Stroganoff

Served with vegan dill mashed potatoes and grilled asparagus One of my favorite cold weather foods is a rich and hearty mushroom stroganoff. This vegan version is much healthier than the traditional Russian recipe and just as satisfying. It’s also an extremely versatile dish that can be served with rice or pasta, as a baked potato topping, as a filling in crepes and, as the photo above, over a mound of mashed potatoes with veggies on the side. I hope you enjoy it as much... Read More