Vegan Recipes

View All | View Summaries
Asian Style Warm Potato Salad Recipe

Asian Style Warm Potato Salad

12.29.09 by Jackie
This potato salad is made with a medley of Japanese white sweet potatoes, yams, Yukons and Peruvian purples. The different varieties provide a contrast of both flavor and color. To give the salad an Asian flair, I also added bok choy and several types of mushrooms. The dressing, made of honey, rice vinegar, soy sauce and ginger paste, helps tie the flavors of the vegetables together.

Full Recipe...
Matcha Green Tea Latte Recipe

Matcha Green Tea Latte

12.26.09 by Jackie

I prepared my matcha green tea latte with the same procedure one would use for making white hot chocolate. The drink is made with a blend of lightly sweetened matcha green tea, white chocolate, steamed milk and heavy cream. You wouldn't want to drink this every day, but that's what holiday treats are all about!

This recipe can be modified to feature many different seasonal flavors. Peppermint, cinnamon and other spices come to mind. You don't have to go to the local coffee shop to enjoy holiday specials anymore; be your own barista and save the change for stocking stuffers.


Full Recipe...
Caramelized Fuyu Persimmons Recipe

Caramelized Fuyu Persimmons

12.13.09 by Jackie

Fuyu persimmons are a nice substitute for Granny Smith apples in side dishes. I love caramelizing persimmons and pairing them with roasted duck breast. I don't think a holiday dinner menu can get much more fancy or decadent. We've just had our first crop of Fuyu persimmons this season in our garden, and I decided to take full advantage.

In case you were wondering, there are 2 main varieties of persimmons, Fuyu and Hachiya. The difference is the texture. For this recipe make sure you use Fuyu persimmons, which have are hard, almost carrot-like texture.


Full Recipe...
Korean Tofu Soup with Rice Cakes Recipe

Rice cakes are made from glutinous rice flour. We buy them at the Korean market. They're a great alternative to bánh phở or ordinary noodles. What I love most about this product is  that they're made with no additives or preservatives. They're a favorite at our house. The texture is very nice, and works well in a simple, clear vegetable broth. If you're looking for a healthy meal, this is not your average diet cabbage soup.

Korean Tofu Soup with Rice Cakes Recipe with Picture


Full Recipe...
Vietnamese Tofu Stuffed Betel Leaves  Recipe

Tàu hũ cuốn lá lốt (betel leaf wrapped tofu in Vietnamese) is very similar looking to Greek dolmades. Instead of using grape leaves though, betel leaves serve as the packaging and delivery device for pan-fried tofu and vegetables. Betel leaves have a peppery taste, and when cooked they have the appearance, but not the texture of nori. The tofu mixture is similar to the filling I use for my vegetarian egg rolls.

The traditional way to prepare this dish is with extra lean ground beef (see tips), called thịt bò nướng lá lốt. However, Aunt Elise, who is a vegetarian, is visiting from Vietnam and taught me how to make the meatless version of the dish. Either way, it's an exotic and authentic taste of Vietnam.


Full Recipe...