Vegan Chef Mark Anthony: "Simple Salad"

Creamy Potato Soup

This is one of the easiest soups in this cookbook, and can be dressed up or down in any direction, depending on the aromatics, vegetables, proteins, etc. that you have in your fridge.

Recipes

Pumpkin Muffins

There’s always time for warm, delectable, pumpkin-cinnamon spice muffins.

Recipes

Classic Mushroom Barley Soup

Here's the comforting classic, mushroom-barley soup. It's nothing fancy, but always so satisfying. Change it up by using different kinds of mushrooms. Photo by Debbie Sunshine of Vegan American…

Recipes

Zucchini Burgers

These burgers are an excellent way to use up your summer zucchini. They are hearty, healthy, and have a wonderful texture. As a bonus, you can easily make these burgers gluten-free by using…

Recipes

Shabbos Lunch Chickpea Salad

If you have a vegetarian or vegan coming for shabbos lunch, this will make a nice, light entree for them and it's easy for you to prepare. It is adapted from the "Where's-The-Tuna Salad Sandwich"…

Recipes

Crockpot Baked Potatoes

Toss in crockpot. Wake up next morning. Crack open a perfectly steamy, comforting potato for breakfast. Who knew you could have baked potatoes for breakfast!

Recipes

No Bake Vegan Strawberry Pie

...No-Bake Vegan Strawberry PieThis no-oil, no-bake crust can be a little difficult to get out of the pan, so consider lightly oiling the pie pan first. Dusting the pan with a sprinkling of crushed…

Recipes

Hummus

Makes 3 cups Ingredients- 1 – 15oz. can Garbanzo beans, drained- 1/4 cup Lemon (or lime) juice- 1/3 cup Sesame Tahini- 2 tsp Garlic powder- 1/2 tsp Salt- 1/2 cup Water- Optional – Sundried tomatoes…

Recipes

Sweet Baked Lentils Recipe

Don't let its plain appearance fool you (that's what the pretty bowl is for anyway). These lentils, baked for a long time with tomatoes and molasses, are incredibly delicious especially served over…

Recipes