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