A terrific tasting salad with chucks of tender eggplant that’s ‘meaty’ enough to serve as a light meal, but also makes a great side dish. Once you try it you’ll want to make it again and again. It’s a favorite of ours here at Now That’s Vegan! Ingredients: 1 large eggplant or 2 small, peeled […]
Cranberry Sauce
Cranberry sauce is commonly associated with Thanksgiving dinner in the United States and Christmas dinner in the UK. Some commercial brands are made with gelatin (collagen derived from various animal by-products), but this recipe is vegan. Goes great with Baked Eggplant, Scottish Stuffing, and Mixed Vegetables. Ingredients: 1 1/2 cups whole cranberries 1/2 cup crushed […]
Martins
These cookies are named after Mr. and Mrs. Martin (newlyweds), and if you sprinkle the cookies with shredded coconut you’ve got Coconut Martins. They’re gluten-free and vegan, but more importantly they’re cookies! —which is said to be Mr. Martin’s favorite food. Dry Ingredients: 2 1/2 cups finely ground organic almond flour 1/2 cup Madhava organic […]
Vegan ‘Egg’ Salad
This recipe uses tofu in place of eggs for a vegan ‘egg’ salad. Goes great with lettuce, tomato, and gluten-free flatbreads. Ingredients: 2 16 oz blocks of tofu*, drained 3 tablespoons of Vegan Mayo, Nasoya Nayonaise, or other mayonnaise substitute 2 tablespoons nutritional yeast 1/4 cup finely chopped celery 1/4 cup finely chopped scallions, white […]
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