Sitemap - 2022 - VeganWeekly
Marinated Roasted Sweet Peppers
Black Urad Dal with Tofu Paneer
Spanish Tortilla…A Vegan Version
Torta di Polenta con Cima di Rapa
Creamy Polenta and Pan Roasted Mushrooms
Lemon Risotto with Asparagus and Wild Garlic
Winter Fruit and Black Tea Stew
Vegan Hazelnut Shortbread Sticks
Winter Greens with Persimmon and Vanilla-Citrus Vinaigrette
Moroccan-Style Vegetable and Chickpea Stew
Tofu Curry with Aubergine, Tomato and Spinach
Imam Bayildi (Stuffed Eggplant)
Strawberry-Hazelnut Olive Oil Cake
A Primer on Savory Cooking with Chocolate
Estufado de Tofu com Pimentos e Chocolate
Mushrooms & Leeks in Riesling Velouté
Curried Parsnip and Apple Chowder
Roasted Savoy Cabbage and Farro Soup
Onion Soup with Horseradish Béchamel Toast
Cold Spicy Cucumber-Avocado Soup
Spring Pea and Wild Garlic Chowder
Bulgur Pilaf with Tomato and Eggplant
Moroccan-Style Eggplant-Tomato Salad
Lamb’s Lettuce with Smoky Crumbled Tempeh and Sumac Onions
Kale Salad with Roasted Pumpkin and Tahini-Yogurt Dressing
Grilled Corn Salsa with Avocados
37-Minute Peanut Butter Cookies
37-Minute Peanut Butter Cookies
Recipe Ideas Using Leftover Mashed Potatoes
Crossover Recipes Get an Assist from Mushrooms
My Evolving Relationship with Mushrooms
Cream of Roasted Mushroom Soup
Sweet Potato and Jerusalem Artichoke Cream Soup
Sweet Potato Gnocchi with Sage Oil
Bonus Edition – Sweet Potato Gnocchi with Sage Oil
Brined and Roasted Almonds with Smoked Paprika
Veganizing Classic Sauces – Hollandaise
Chili-Tomato Hollandaise Sauce
Mushroom, Green Tomato and Spinach Florentine
Roasted Tomato and Garlic Sauce
Veganizing Classic Sauces – Tomato Sauce
Swiss Omelette with Mixed Herbs
Whole Wheat Bulgur Köfte with Tofu Scramble
Yemeni-style Breakfast Lentil Stew
American-style Banana Pancakes
The VeganWeekly Recipe Archives
Veganizing Classic Sauces – Espagnole Sauce
Veganizing Classic Sauces - Velouté
Veganizing Classic Sauces - Béchamel
Happy Anniversary, VeganWeekly!
How I Turned Mayonnaise into Mayo
3 Summer Salads Featuring Zucchini
Choosing the Right Plant-Based Milk Alternative
Eggplant and Tomatoes: A Summer Combination That Inspires a Wide Range of Recipe Ideas
Turning Up The Heat To Make My Food Taste Great
3 Summer Pasta Ideas with Lemon, Chili and Garlic
Preserving an Abundance of Vegetables Before Going on Holiday
Three Savory Mediterranean Breakfast Ideas
Three Cultures – Three Umami-packed Recipes
Umami Broth – An Essential Part of My Recipes
Umami-Rich Ingredients & How I Use Them
It’s all about developing umami
Understanding How to Make Vegan Custard
Classic Swiss Alpine Food Made Vegan
Thinking About Food and My Irish-Moroccan Roots
Condiments Bring Life to Food (Use Liberally)
Keeping Those Vegetables Green
Ideas in Replacing Eggs in Recipes
Polenta's Versatility is More Than You Think