These salted caramel vegan energy bites taste just like a decadent dessert but are actually healthy and nutritious. They're the perfect snack for anyone on-the-go!

This easy vegan Belgian waffle recipe is crispy on the outside and fluffy and tender on the inside. Dairy and egg-free.

An unbelievably delicious tofu stir-fry, made with my easy baked tofu recipe and tossed with the most heavenly garlic black pepper sauce.

Using locust bean gum, these vegan Tex-Mex burgers have a similar texture to meat that even the most avid carnivore would have a hard time deciphering the difference.

These are traditional Italian “honey” ball cookies made vegan!

Vegan Butter Chickpeas

This September is Afghanistan Food Month, so here is my first Afghan sweet for the month! This is a veganised version of a recipe which I found here. As soon as I read it I knew that I had to make it. I love making sweets out of carrots! Carrot cake has always been a favourite of mine; I also made a delicious carrot and rosewater jam when I featured Iranian food - which was unexpectedly delicious! So I was fairly sure that it would be a big success, and it really was! It even exceeded my expectations. The recipe that I got from this website wasn't the best recipe. The first step is to cook the carrots in butter (i.e. nuttlex) and then add all the liquids and then to "cook until all the liquid is absorbed". This didn't make sense to me at all, as carrots are already filled with liquid and don't generally absorb much by nature. So, unsurprisingly, they didn't. Perhaps they meant that it should be cooked without a lid so that the liquid would evaporate away? It didn't bother me though, as it made a lovely pudding even without having all the liquid 'absorbed'. I recommend this dessert any day. It's a bit different any anyone you serve it too will be pleasantly surprised! The guests at my dinner party loved it and were really pleasantly surprised that it was made of carrots. Vegan Halwa e Zardak Adapted from Afghancooking.com Ingredients 1kg carrots, grated 1/2 cup Nuttelex (or any other non dairy butter or margarine) 1 1/2 cup almond milk (or sub soy milk) 1 1/2 cups coconut cream (1 tin) 3/4 cup sugar 1 tsp ground cardamom 2 tbsp rosewater 1/2 cup almonds, chopped 1/2 cup pistachios, chopped To Make 1. Grate the carrots. Yep, a bit of a slog. If you have a food processor that has a grating attachment then you can do it in there, as long as it grates fine enough. Otherwise I recommend enlisting a helping hand to help you get through it all. 2. Melt the Nuttelex in a large pot. Add the grated carrot and cook over a medium heat and cook for about 10 minutes. The carrots should have started to soften and smell cooked. 3. Add the almond milk, coconut cream and sugar. Turn the heat to low and simmer, covered, for about an hour. It should thicken as it cooks, stir occasionally. 4. Add the cardamom and rosewater and stir through. 5. Heat a small (preferably non stick) frypan and add the chopped almonds and pistachios. Toast over a medium heat, stirring often, for 2-3 minutes. Keep your eye on them so that they don't burn! 6. Transfer the warm pudding to a serving bowl and top with the toasted chopped nuts. Alternately, serve in individual glass bowls or parfait glasses. Serve warm or room temperature. Serves 6. This month I'm featuring lots of amazing recipes from Afghanistan! Check out my other Afghan recipe posts: Mashawa (Afghan Spicy Beans) Awb e Dundawn (Incredible Pistachio Biscuits) Brides Fingers with Orange Blossom Syrup Sweet Potato and Coriander Bolani Spiced Tofu Palau (Afghanistan's National Dish)

FAQ: Q:I am X feet tall and weigh X amount of pounds, am I healthy/unhealthy? A: This doesn’t tell you your fat to muscle ratio For the most part, a bmi calc can tell you if you’re in the healthy...

A hearty vegetable pie, flavoured with coconut and chilli makes a great seasonal supper dish.

Some more vegan inspiration to share... Yesterday (Saturday 16th January 2016) David Haye, 35, knocked De Mori out with an overhand right with 49 seconds remaining in the first round of the fight at London's O2 Arena. This was Haye's first fight in three-and-a-half years.In early 2014, David Haye became vegan, and was immediately open about his rea

Since I just entered into this new world of homemade gluten free vegan bread. I’m on a kick. A “do whatever recipe I can think of that incorporates bread in it” sort of kick. This means that you should be expecting lots of sandwich recipes for the days to come, by the way. Be prepared. A very...Read More

We’ve heard them all.

Meet our spicy wholesome take on a great italian classic: a Mushroom & Walnut "Bolognese" that requires only natural, plant-based ingredients. It is so delicious and flavourful we usually devour it in less than the blink of an eye!

Now, I don't work with vital wheat gluten much. Anyone who lives in the UK or Ireland will know why - it's almost impossible to buy the stuff! Online only as far as I can see and I like to keep my foodstuffs ordered online to a minimum That being said I do order vital wheat gluten mostly so I can make my Vegan Rullepølse, which is an absolute Christmas essential for me :-) Since I had some about I thought I would have a go at some turkey style deli slices. This was inspired from 2 sources, first - the turkey style broth for seitan in La Dolce Vegan and Vegan Dad's Corned Beef. I once tried the broth in La Dolce Vegan when I got brave one night and attempted to make my own wheat gluten (nightmare, I don't recommend it!) but I loved that broth, the sage and onion flavouring really was reminiscent of Christmas turkey and I actually continue to use a variation of it as a gravy. Then I made Vegan Dad's corned beef which is steamed rather than boiled and I was so impressed with the texture: tender, not too chewy and when it's cold can be sliced really thin. So I thought I would combine the two, adding the flavourings from the broth in La Dolce Vegan with the steam and bake method Vegan Dad uses. I am so happy with the end result, well, for someone who rarely uses vital wheat gluten I am! If you know those sage and onion slices by Redwood foods this is very close, and I love those. (Just a note, I noticed that Vegan Dad also has turkey style slices but he uses flavourings I can't buy here so figured I would stick with La Dolce Vegan's flavourings). In the same way any meat style dish features in my life it's for one reason only - memories. Good food memories. For me, leftover Christmas turkey was only consumed one way: thinly sliced in buttered white bread with lots of mayo and a bit of salt and pepper. Yes. Sliced white bread - gasp! So, that's exactly how I had this (with vegan butter and mayo, of course) and it reminded me so much of my old favourite. That being said I can also see this working as a roast, thickly sliced while warm and served with the usual trimmings. Vegan Turkey Style Deli Slices: • 100g (1/2 cup) canned white canellini beans, drained and rinsed. • 1 Tbsp olive oil • 1 cup water • 2 Tbsp soy sauce • 1/2 tsp vegan worcester sauce • 3 Tbsp nutritional yeast • 1 tsp onion powder • 1/4 tsp smoked sea salt • 1/2 tsp dried sage • 1/2 tsp dried thyme • 1 1/2 cups vital wheat gluten I prefer to do all of this in a mortar and pestle but you could use a food processor if you prefer or even by hand. In a mortar and pestle add the nutritional yeast flakes, onion powder, salt, sage and thyme and grind until the yeast flakes are like a powder and the herbs get crushed. Remove and set aside. Add the beans to the mortar and pestle and mash until really creamy. Transfer to a large bowl. Mix together the water, olive oil, soy and worcester sauce in a pyrex measuring jug then whisk in the yeast and seasonings. Pour a little over the beans and whisk to incorporate, slowly add the rest of the liquid whisking all the while until mixed. Add the wheat gluten and mix well until it comes together. Sprinkle some more wheat gluten onto a surface and knead a few times until you have a large, wide oval loaf. I probably kneaded in a couple tablespoons more gluten here but the loaf will be on the wet side. That's good as you won't end up with dry deli slices, although it is probably the reason for the holes in the end product there. Still, I wouldn't change a thing here as the taste and texture was lovely! Wrap the loaf up in foil, sealing the edges well and steam for 1 hour. Do check the water levels now and again as it can easily boil dry! Preheat the oven to 180C when there is about 15 minutes left of steaming. Place the foil wrapped loaf directly in the oven and bake for 30 minutes. Remove and let cool then it's ready to be sliced thin for sandwiches. Furthermore, I used the slices to make another variation on my Vegan Butter Grilled Bagel Toasties. This one had the turkey slices, vegan mayo, black pepper and Dijon mustard and was amazing! Possibly a new favourite here :-) Just toast using the same method as the other bagel toasties in the post there. ♥ Nutritional Information: per 100g Calories: 196 Fat: 2.8g Sat Fat: 0.3g Fibre: 1.8g Protein: 23.9g Carbs: 16.8g Sugar: 0.4g Sodium: 422mg You Might Also Like: Vegan Rullepølse Vegan Butter Grilled Bagel Toasties Tweet Pin It

Healthy, hearty, packed with plant protein, this low-fat, oil-free Hungarian Lentil Vegetable Stew is brimming with savory, aromatic flavor.

Being a vegan — or at least trying out a vegan diet — is getting mighty trendy. And as annoying as diet trends can be, in this case, that's a good thing. Because when it comes to our environment, health, and the rights of animals, adopting a vegan…

Negli ultimi anni, le diete iperproteiche stanno avendo sempre più successo, principalmente per il fatto che consumare in prevalenza proteine aiuta a perdere peso più velocemente. Personalmente, io…

Takes less than 10 minutes to make and only 6 ingredients for this healthy, dairy-free recipe.

A french lentil soup that is hearty and nutritious. This vegan stew is satisfying and the perfect cozy meal!

What happened today, changed my life & upped my cooking a HUGE notch! I got a tip today about adding cream cheese to your Sausage-less balls to keep them tender. O-M-G!! I will NEVER make them any other way again!! Recipe: 1 package LightLife smart sausage 1 (8oz) bag vegan shredded cheddar style cheeze. 1.5 cups Bisquik 4 oz. Vegan cream cheeze 1/2 tsp. chilli powder (optional) Salt & pepper Dipping sauce: Vegan ranch (or sour cream) Hot sauce to taste. Method: 1. Preheat oven to 425. 2. Combine all ingredients for Sausage-less balls in a large mixing bowl by hand (*plastic gloves makes this easier, if you have long nails) 3. Roll mixture into 1/2" balls 4. Place evenly on a greased cookie sheet. 5. Cook for 20 minutes, or until Sausage-less ballsare thoroughly cooked. 6. In a mixing bowl, combine vegan ranch & hot sauce to taste. 7. Remove Sausage-less balls and serve immediately with spicy ranch. Makes 8 -10 servings

Vegan Samosas!!! OMG This is a simple, easy to make recipe, bursting with flavor. A unique blend of spices and fried shallots will have your mouth watering.