Ceci-Roasted Red Pepper Soup

This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.

Recipe: see page 200 of Appetite for Reduction.
This is the first time I've ever roasted a pepper and it turned out great. This is a delicious recipe that kind of reminds me of a tangy tomato soup, with some

Indian Spiced Potatoes and Carrots

This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.

Recipe: see page 154 of Vegan Fire and Spice.
The potatoes and carrots are very tender from being steamed. This has a sweet, citrus taste from the fruit juices that is punctuated by the aroma ofthe cinnamon and the heat of the cayenne. Make sure you follow the instructions to serve at room temperature, since that makes a big difference in the taste. Good Indian-inspired side dish.

Ingredients: Yukon Gold Potatoes, carrots, canola oil, garlic, Garam Masala, sugar, cinnamon, cumin, cayenne, orange juice, lemon juice, salt, parsley.

Orange-Scented Almond Biscotti

This recipe is from the cookbook Vegan Planet by Robin Robertson.

Recipe: see page 509 of Vegan Planet.
I like this biscotti because it isn't overly sweet, it has a mild citrus taste, and the slivered almonds add crunch and an interesting texture. This recipe is simple to make.

A lot of baked goods use eggs as a binder to hold everything together. Vegans don't eat anything that comes from animals so the recipe offers a few alternatives.  Ener-G Egg Replacer is a specialty product that may be hard to find outside of health or specialty food stores. I picked up a box at Sprouts, here in southern California. Ener-G contains potato starch and tapioca flour, which get mixed in with the wet ingredients, then harden to form the binder as the biscotti is cooked. Milled flaxseeds are another option for this, and a healthy choice, since they are an outstanding source of omega-3.

Ingredients: soy margarine (Earth Balance used here), sugar, egg replacer for 2 eggs (Ener-G Egg Replacer used here, but ground flaxseeds can also be used), pure vanilla extract, unbleached all-purpose flour, baking powder, orange zest, slivered almonds.

Rum Soy Nog

This recipe is from the cookbook Vegan Planet by Robin Robertson.

Recipe: see page 532 of Vegan Planet.
Tasty. It's like a vanilla milkshake with a shot of rum.

Tomato Couscous with Capers

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 117 of Veganomicon.
Couscous is one of my favorite sides because it is so fast and easy to prepare, but the taste can be very plain. I like this recipe because

Herb-Scalloped Potatoes

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 108 of Veganomicon.
This dish produces a wonderful aroma during the last few minutes in the oven when the rosemary and thyme release their oils. I liked the taste on

Jamaican Jerk Sauce

This recipe is from Vegan Fire and Spice by Robin Robertson.

Recipe: see page 45 of Vegan Fire and Spice.
The taste of the molasses, rum and soy sauce are very prominent in this recipe. They give the

Russian Tea Balls

This recipe is from The Vegan Dad Cookbook by Nathan Kozuskanich.

Recipe: see page 118 of The Vegan Dad Cookbook, or this page on his blog.
Quick to prepare and tastes good. Not overly sweet. A good companion for tea or coffee. I didn't

Cornmeal-Masala Roasted Brussels Sprouts

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 107 of Veganomicon.
The taste on these was outstanding. If you can't stand Brussels sprouts and are looking forone recipe to change your mind, this might be it. It has a very exotic taste from the Indian spices that is accented by the tartness of the lemon juice. The Brussels sprouts are roasted and become so soft they fall apart in your mouth, and that contrasts very nicely with the coarse texture of the cornmeal.

Ingredients: Brussels sprouts, peanut oil, cornmeal, chickpea flour, garam masala, ground coriander, cumin, cinnamon, cayenne, salt, lemon wedges.

Spicy Bean and Spinach Burritos

This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.

Recipe: see page 26 of Vegan Fire and Spice.
Surprisingly creamy from all the spinach. The recipe didn't specify whether the salsa should be

OMG Oven-Baked Onion Rings

This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.

Recipe: see page 59 of Appetite for Reduction.
Traditional onion ring recipes usually consist of a batter made of milk, buttermilk or eggs, and

Quinoa Puttanesca

This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.

Recipe: see page 75 in Appetite for Reduction.
Tasty and very quick to prepare. There are a lot of capers and olives, so it might be a bit salty.

Curried Mushrooms

This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.

Recipe: see page 150 of Vegan Fire and Spice.
I like to try recipes I think I am going to hate, and this was one of those where the ingredient list

Chewy Oatmeal Raisin Cookies

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 239 of Veganomicon.
I rarely make cookies. The last time was at least 5 years ago, but this recipe looked interesting

Moroccan Spiced Carrots

This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.

Recipe: see page 130 of Vegan Fire and Spice.
Very nutritious, but the taste was odd. I think it might have been the coriander.

Chipotle Corn

This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.

Recipe: see page 23 of Vegan Fire and Spice.
Tastes good and is quick to prepare. The corn is mildly sweet and the chipotle gives it a spicy, smoky flavor. Definitely better than eating plain corn.

Yam & Black Bean Soup with Orange & Cilantro

This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.

Recipe: see page 216 of Appetite for Reduction.

Carmelized Onion-Butternut Roast with Chestnuts

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 152 of Veganomicon.
I've had this one bookmarked awhile and have been waiting for the chestnuts at Trader Joe's to

Roasted Potatoes and Peppers

This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.

Recipe: see page 67 of Vegan Fire and Spice.
This was outstanding. The potatoes and peppers were very tender from being roasted in the

Curried Cabbage and Peas

This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.

Recipe: see page 111 of Appetite for Reduction.
This is a very healthy recipe. It's low calorie, low fat and has lots of nutrients. It didn't have

Masala Baked Tofu

This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.

Recipe: see page 146 of Appetite for Reduction.
I'm still kind of new to curry, so I'm not really sure what to expect. This seemed a

Spicy Spanish Potatoes

This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.

Recipe: see page 78 of Vegan Fire and Spice.
This is a good, spicy alternative to hash browns. The only thing I wasn't sure about in the

Thousand Island Dressing (Vegan)

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see Veganomicon, page 93
Traditional Thousand Island dressing is based around mayonnaise, which isn't vegan because mayonnaise uses eggs. This is a really great copycat recipe that veganizes this classic. It's been five years since I've had Thousand Island, but this is exactly how I remember the better versions of it. And even better since it doesn't have high fructose corn syrup as a major ingredient (most bottled versions of Thousand Island do). I can't stand that weird aftertaste of foods with high fructose corn syrup.

I've made this a few times, and the recipe seems rather flexible. The photo depicts the recipe as written in the book. Personally, I like to cut back on the agave nectar, salt and grapeseed oil to reduce the calories and sodium. That doesn't seem to adversely affect the taste. And I like to use a firm tofu rather than silken. It makes the dressing thicker, and reminds me of the type that some restaurants serve... you know, that big thick heavy Thousand Island... rather than the runny diluted stuff that comes in bottles at the store.

This dressing is only going to survive 3-4 days in the fridge before it starts to turn, so plan on eating lots of salad when you make up a batch, or make a half batch. Great recipe.

Ingredients: silken tofu, ketchup, pickle relish, white vinegar, grapeseed oil, agave nectar, mustard powder, white pepper, salt.

Spicy Peanut Tomato Salad

This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.

Recipe: see Vegan Fire and Spice, page 127.
This sounded like an unusual combination of ingredients, but I love peanut butter, and I thought

Black Bean and Corn Salad

This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.

Recipe: see page 20 of Vegan Fire and Spice.
This tastes good and is very healthy. The spiciness depends on the type of tomato salsa you use,

Roasted Portobellos

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 112 of Veganomicon.
The marinade makes this smell amazing while it is cooking. It tastes kind of like a pot roast, except

Chickpeas and Sweet Potatoes

This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.

Recipe: see page 104 of Vegan Fire and Spice.
This is a middle eastern dish that is really outstanding. It is fragrant, spicy, mildly sweet and quick

Pasta e Fagioli

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 194 of Veganomicon.
Pasta e Fagioli means pasta and beans. I read the positive reviews for this Veganomicon dish

Almesan (Vegan Parmesan)

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 27 of Veganomicon.
I like the texture, and it certainly looks like Parmesan cheese, but it tasted like lemon flavored

Spaghetti and Beanballs

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 189 of Veganomicon.
The spaghetti and sauce were good, but the beanballs were mushy and started to fall apart after

Black Beans in Chipolte Adobo Sauce

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 122 of Veganomicon.
This ended up being more of a paste than a sauce. The recipe called for the sauce to be 'drizzled'

Parsnip Chips

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 183 of Veganomicon.
I love roasted parsnips, and this recipe especially since it calls for peanut oil, which makes them

Spicy Tempeh Nori Rolls

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 47 of Veganomicon.
This recipe took a few tries before I finally got it right. I ended up doing a search on YouTube to

Sweetheart Fries

This recipe is from the cookbook Vegan Diner by Julie Hasson.

Recipe: see page 86 of Vegan Diner.
This is a recipe for baked yam fries. I like this side dish because the baking of the fries requires

Chipolte Chili with Sweet Potatoes and Brussels Sprouts

This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.

Recipe: see page 238 of Appetite for Reduction.
This may seem like an unusual combination of ingredients, but it is quite good. It is sweet and

Chocolate Chip Cookies

This recipe is from the cookbook Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 35 of Vegan Cookies Invade Your Cookie Jar.
My mom whipped up a few batches of goodies this week for an event. There were a couple sheets

Unfried Fried Rice

This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.

Recipe: see page 70 of Appetite for Reduction.
This recipe can be quickly pulled together if you make the rice in advance, in which case it only takes a few minutes to prepare.

Jerk Asparagus

This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.

Recipe: see page 91 of Appetite for Reduction.

Cauliflower Mashed Potatoes (Caulipots)

This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.

Recipe: see page 54 of Appetite for Reduction.
This is an alternative to mashed potatoes. Some of the potatoes have been replaced with cauliflower to lower the calorie count. This image is garnished with green onions, which are not included in the recipe.

Ingredients: russet potatoes, cauliflower, vegetable broth, olive oil, salt, pepper.

Herb-Roasted Cauliflower and Bread Crumbs

This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.

Recipe: see page 198 of Appetite for Reduction.
I think this is my new favorite way to eat cauliflower. It consists of a floret that is rolled around in

Shaved Brussels Sprouts

This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.

Recipe: see page 92 of Appetite for Reduction.

Mexican Chocolate Snickerdoodles

This recipe is from the cookbook Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 89 of Vegan Cookies Invade Your Cookie Jar.
My mom found a copy of Vegan Cookies Invade Your Cookie Jar at the library and made

Raw Gingersnap Ice Cream

This recipe is from the vegan cookbook Vice Cream by Jeff Rogers.

Recipe: see page 79 of Vice Cream.
One of the first things I bought when I started eating a vegan diet is a Cuisinart ice cream maker,