Posts Tagged ‘Vegan Recipes’

With 4th of July just around the corner it’s time to start planning your menu.  We’ve put together a few of our favorite recipes that are light and summery, perfect for an outdoor event.

Watermelon Frosty ~Photo Credit: Lunchbox Bunch

Quench your thirst with the most popular summertime fruit, watermelon!  This Watermelon Frosty will cool you down and it’s so simple to make.  Throw in a little tequila or keep it virgin for the kids.  This recipe is compliments of the Lunch Box Bunch.

Ranch Burger ~ Photo Credit: VegNews

Enjoy a juicy Ranch Burger piled high with your favorite veggies & condiments on a a bun.  They freeze easy so you can make them in advance and what a perfect dish to toss on the grill.  Serve with corn on the cob or some grilled veggie kabobs.  Thanks to VegNews for this scrumptious recipe.

Fruit Rainbow ~ Photo Credit: The Positive Pear

Presentation is everything when it comes to entertaining guests and this gorgeous Fruit Rainbow will be the hit of your BBQ.  Simple, healthy and beautiful, these kabobs are easy to assemble and you can create the rainbow effect with lots of different fruit options.  This summertime treat by The Positive Pear.

Berry Cobbler ~ Photo Credit: Chef Chloe

Leave room for dessert with this 4th of July themed Berry Cobbler.  Make in single serve dishes for each guest or as a large cobbler to slice up and dish out.  Either way you’ll want to make extra Vanilla Bean Whipped Cream because it’s the best part!  It would be nice to dip any remaining fruit kabobs in when you have day-after leftovers.  This sweet & tangy delight is from Chef Chloe.


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As you may know if you’re a fan of Alternative Outfitters, we carry a line of hand-made, eco friendly, vegan inspired jewelry made by Christy Robinson.  In our most recent order she included a recipe for Summer Fruit & Cinnamon Raw Chia Pudding.  We want to share it with you!

Cashew Cream:

  • Soak 2 cups cashews in 2 cups of filtered water and leave over night
  • Drain & rinse cashews
  • Combine with water in blender until smooth and refrigerate


  • 1 3/4 cups cashew cream
  • 1/2 cup chia seeds
  • 1/2 cup agave
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 cup sliced strawberries
  • 1 cup blueberries

Stir together the cashew cream, chia seeds, agave, vanilla and cinnamon to create the pudding.  Set aside and let thicken for about 5-10 minutes.  Then stir in strawberries and blueberries and enjoy!  Keep refrigerated (unless you eat it all and have none left 🙂 )

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Getting ready for a BBQ, picnic or party this Memorial Day?  Well whether you’re a long time vegan, a carnivore that’s expecting vegan or vegetarian guests or someone that just wants to try something new we’re sure you’ll enjoy these delicious vegan recipes.

You can’t go wrong with a pasta salad and it’s perfect for an outdoor party since it doesn’t need to be served hot or cold.  You’ll also like the tips on how to throw a vegan BBQ if you’ll have a mixture of omni’s and veggie’s.  So check out this Pesto Pasta Salad compliments of the LAist.

Vegan Pesto Pasta Salad **Photo Credit: The LAist**

Instead of pan frying this yummy Seitan & Broccoli with BBQ Sauce dish, wrap it in foil and toss it on the grill.  It would also be great as kabobs!  Be sure to check out the rest of the recipes from Post Punk Kitchen (like the quarter pounder beet burger…another perfect-to-grill-on-Memorial-Day recipe!).

Seitan & Broccoli with BBQ Sauce **Photo Credit: Post Punk Kitchen**

For dessert indulge in a Plum Kuchen that’s easy to serve and would be great paired up with some non-dairy vanilla ice cream!  This recipe is from the Vegan Yum Yum blog.  Beautiful pictures and lots of other recipes you’ll want to check out!

Vegan Plum Kuchen **Photo Credit: Vegan Yum Yum**

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This weekend you may be enjoying Easter or Passover with your family and friends.  As a vegan at an omnivorous gathering your food choices may be limited so get in the kitchen and whip up one of these delicious recipes to bring to the holiday feast!  You’ll not only guarantee yourself a vegan option you’ll also get to share an animal friendly dish with your loved ones.


Deviled Eggs:  This amazing recipe from Lagusta’s Luscious will help you create the most realistic deviled eggs ever!  Now why would a vegan want something that looks and tastes just like an egg?  I think for most of us it’s about nostalgia.  We want to recreate happy memories of childhood but without the animal cruelty and with this recipe that’s totally possible!

Photo Credit: Lagusta's Luscious

Holiday Glazed “Ham”:  A traditional ham dinner for Easter…veganized!  This scrumptious recipe from Caribbean Vegan will impress everyone (omnis and fellow veggies alike) with its stunning presentation, meat-like texture and savory & sweet flavor combinations.  And the best part?  No pigs were brutally slaughtered to put this on your plate!

Photo Credit: Caribbean Vegan


Chopped Liver Spread:  Perfect to spread on Matzoh, this faux liver spread (or what we like to call LIVE-r) combines walnuts and mushrooms to give it the right texture and a similar flavor without the sickness that would surely follow after you realized you just consumed an organ.  Brought to you by The Vegetarian Resource group which has a great collection of veganized recipes for Passover.

The Seder Plate:  A recent article in the Jewish Journal discusses this vegan version of a Seder Plate and what it means to be a vegan on Passover. I was part of this wonderful celebration at Gary Smith (The Thinking Vegan) and Kezia Jauron’s home last year for what we have now coined Veder or Vegan Seder.  It features tofu in the shape of a bone instead of the traditional lamb bone as well as a bit of Ener-G egg replacer instead of a cooked egg.  Looking forward to this years Veder. (Both photos courtesy of Gary and Kezia).

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Want freshly made vegan brownies in a snap? This vegan brownie recipe will surprise you; not because it’s so easy, but because its made with beans! Yep, forget adding oil, butter or eggs to your brownie mix, just add black beans and you have delicious vegan brownies with a little added fiber and protein and none of the animal ingredients. Here’s how you do it. 

Buy a vegan brownie mix and a can of black beans. I’m sure not all brownie mixes are vegan, so make sure you read the ingredient statement. I used Duncan Hines.

Black Beans and Brownie Mix

  1. Preheat oven to temperature as stated on the box of brownie mix.
  2. Drain the can of beans (save the can) and wash the beans in a strainer.
  3. *Place the beans back into the can and fill it with water.
  4. Pour the beans and water into blender and blend.  Now you have the wet mix you are going to add to the dry brownie mix.
  5. Mix the wet and dry ingredients with a spoon until all the dry ingredients are wet and you don’t have lumps.
  6. Pour into greased pan (*pan size as stated on the brownie mix box).

Brownies Before Baking

*I bought a “snack size” mix which only made 12 brownies. If you do this, you only need 1/2 a can of beans, half of the water, and a 8″x8″ pan. If you buy a regular brownie mix box that makes 24 brownies, then you will need the whole can and a 9″x13″ (approx.) size pan.

Bake according to brownie mix box instructions.

Brownies Out of the Oven

The brownies will come out soft and chewy and nobody will ever know they were made lower in fat with some extra protein and fiber and that they are 100% vegan. You can tell them all that good news after they have tried them. 

Yummy Vegan Brownies

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Puff pastry rules! Yep, I love this stuff. There are so many fun things you can do with it and its vegan! Well, maybe not every box of frozen puff pastry is vegan, but the one that I buy at Whole Foods is. Check it out.

Frozen Puff Pastry

Last night I made a quick dessert using puff pastry and a little olive oil, fresh raspberries and some vegan chocolate chips and viola! You have a fancy schmancy dessert.  

Fancy Schmancy Dessert

For this vegan light and fluffy dessert, I just thawed a square of frozen puff pastry for 40 minutes, cut it into 9 squares, brushed it with a thin coat of olive oil (not sure if this step is even necessary), placed about 4 raspberries and maybe 5 chocolate chips in the center.

Before Baking the Puff Pastry

I baked it in a preheated 400 degree oven for about 16 minutes till they nicely browned. I would check it after about 12 minutes and then go from there depending on the temperature of your oven.

Out of the Oven

I think the next time I make them I will fill one of the layers with a sweet cashew cream and drizzle the chocolate on top or sprinkle with sugar to give it a little extra sweetness. I have a feeling that any berries will do the trick.  So maybe even a mix of berries will be nice and add more color. Be creative. You can even make savory snacks with this stuff. The possibilities are endless!

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We’ve put together a wonderful collection of veg related links to help you lead a more compassionate life.  There’s a guide to restaurants in the Los Angeles area that are vegetarian, vegan or offer veg friendly options.  We’ve listed animal rights groups and animal sanctuaries to help you get involved.  We’ve also included some veg forums & message boards and a a few of our favorite vegan blogs.  If you’re interested in food (and who isn’t!) then check out our links to vegan recipe & cooking sites and places to order yummy vegan food online.  Don’t forget about all those veg magazines too!

If you have any veg related links you’d like us to include please let us know!  We would also very much appreciate it if you added a link to Alternative Outfitters on your site (if you have a resources or links page) in order to spread the word about compassionate fashion. We offer vegan shoes, handbags accessories & more.

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