Spinach Pomegranate Salad

I was thinking that today, this beautifully sweltering, hotmuggy (yes, one word, hotmuggy. Because that’s exactly how it feels. And also I like the way it sounds) day, would be a perfect day to share this tasty and refreshing recipe with you from our Sweet Vegan Valentine eBook.

Spinach Pomegranate Salad

Spinach Pomegranate Salad


Baby Spinach
Avocado Slices
Green Apple slices
Cherry Tomatoes – Halved
Crumbled Vegan Feta or *Almond ̈cheese ̈
2 Tbs Pomegranate Seeds
3 Tbs Olive Oil
1 Tbs Vegan mayo or soft tofu
2 Tsp Apple cider vinegar
1 Tsp Orange juice
2 Tsp Spike or other Herbal Seasoning
Salt & Pepper to taste
Orange Zest and Pomegranate seeds to garnish


Combine oil, veganaise or tofu, vinegar, orange juice and pomegranate seeds in a blender. Whiz for a few seconds. This is your dressing. Combine remaining ingredients in whatever quantities you prefer. Dress, garnish, and enjoy!

Recipe for Almond “Cheese” here: www.sweetvegan.net/almond-cheese

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Almond “Cheese”

Almond “Cheese”

Almond “Cheese”

Almond “Cheese”

1 Cup Finely ground Almonds
1/8-1/4 Cup Fresh Lemon Juice
1/2 Tsp Salt
2 1/2 Tbs Olive Oil

You may want to experiment with the ingredients a little bit, depending on if you prefer your “cheese” saltier or more lemony.

Preheat Oven to 350F Blend all ingredients well, in a food processor Place mixture on a piece of plastic-wrap and form into a ball. Squeeze it tightly so that it compacts well. Remove plastic wrap and place nut ball on a baking sheet. Bake for 20-25 minutes, or until golden brown. Allow to cool before serving.

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Vegan Shepherd’s Pie 3 Ways

Vegan Shepherd's Pie



1 1/2 pounds potatoes
1/4 cup thick non-dairy milk or cream
2 ounces vegan butter or margerine
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 Tbs chopped parsley

Pie filling:

2 tablespoons vegetable oil
1 cup chopped onion
2 carrots, sliced or chopped (I used rainbow carrots which is why they look purple in the photo)
3 cloves garlic, minced

1 340g pkg of Vegie Ground Round (vegie ground “beef”) OR cooked or canned lentils OR crumbled firm tofu (I find the consistancy best if you freeze and thaw it before crumbling)

That up there was your 3 ways. ;)

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup vegetable broth
1 teaspoon Vegan Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1 cup chopped green cabbage

Note: If your health food store doesn’t carry vegan Worcestershire sauce, Martha Stewart has a recipe for it here: www.marthastewart.com/258132/homemade-vegan-worcestershire-sauce


Peel the potatoes if you like them peeled (I prefer not to. I’m a fan of more rustic mashed potatoes) and cut into (aprox) 1/2-inch cubes. Place in a medium sized pot and cover with cold water. Bring to a boil on high heat. Once boiling, bring heat down to a simmer and cook until tender and easily crushed with a fork, approximately 10 to 15 minutes. Drain the potatoes and then return to the pot. Mash the potatoes and then add the milk, butter, salt and pepper, and parsley and continue to mash until smooth.

Filling can be prepared while potatoes are simmering.

Preheat the oven to 375 degrees F.

Warm 1 Tbsp of the vegetable oil in a saute pan and set over medium high heat. Add half a cup of the onion, and both the carrots and saute just until they begin to turn translucent, approximately 3 minutes. Add cabbage, and combine well. Continue to cook until the cabbage becomes tender. Add the corn, combine, and set aside in a bowl.

Warm 1 Tbsp of vegetable oil in the same pan you just used for your vegetables. Saute the other half of your onion, with your celery and garlic, util tender, about 2-3 minutes. Add the veggie “beef”, lentils or tofu, salt and pepper and cook until browned, approximately 3 minutes.

Add the vegetable broth, Worcestershire, rosemary, thyme, and stir to combine.

Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Remove from heat.

In an 11 by 7-inch glass baking dish, spread your “beef”/lentil/tofu mixture. Top with your vegetables. Top that with the mashed potatoes.

Place on the middle rack of the oven and bake for 25 minutes or just until filling is bubbling, and the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

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Vegan Hamantaschen



Poppy Seed:


1 1/2 cups (8 oz.) ground poppy seeds
1/4 cup vegan butter (I use Earth Balance)
1 cup non-dairy milk (I used coconut but you could also use your favourite nut, soy, rice etc…)
1 Tbs ground chia Seeds
1/2 cup sugar
1/4 cup agave
1/4 tsp salt


Melt the butter in a saucepan over medium heat. Whisk in the milk, sugar, agave and salt. Bring to a simmer, stirring occasionally, untill the sugar dissolves.
Add ground chia seeds.
Continue to whisk and cook for about 3 minutes over medium heat till the mixture begins to thicken.

Remove the saucepan from heat. Whisk the ground poppy seeds into the “butter” and stir until all ingredients are well blended. Allow filling to cool to room temperature before using.



2 cups dried pitted apricots
1 cup water
1/4 cup orange juice
1/2 cup sugar
1 tbsp lemon juice
Pinch of salt

Combine all of the ingredients in a saucepan. Stir and bring to a boil.

Reduce heat to simmer the mixture and cover with lid.

Allow the mixture simmer covered for at least 30 minutes, stirring every frequently.
Remove the lid from the pan and continue to simmer for 2-3 more minutes, still stirring frequently, until most of the liquid has absorbed, and remove from heat.

Mash the apricots with a potato masher or in a blender or bullet, untill smooth.

Allow to cool completely before using.


The equivilent of 2 eggs (I use EnergG)
2/3 cup sugar
1/4 cup Vegetable oil
1 tsp fresh orange zest
1 tsp vanilla paste (or extract)
2 1/4 cups flour
1 tsp baking powder
1/4 tsp salt
5 tsp water (to be used as needed)


Preheat oven to 350 degrees F.
Grease two cookie sheets and set aside.

In a mixing bowl, whisk together the egg replacer, sugar, vegetable oil, orange zest and vanilla paste.

In a seperate bowl, sift together the flour, baking powder, and salt.

Slowly combine the dry ingredients into the wet, using a wooden spoon, untill a dough begins to form.

Knead until smooth and slightly tacky (not sticky) to the touch, using water, 1 tsp at a time, (if) as needed. Don’t overwork the dough.

If you accidentally add too much water, knead in a little more flour.


On a clean, lightly floured surface, roll the dough out, with a lightly floured roller, until about 1/4 inch thick. Flip the dough and roll again, until about 1/8 of an inch thick.

Using a cookie cutter, jar, or glass that is at least 3-inches in diameter, cut circles out of the dough.
Scoop a teaspoon of filling into the center of each circle.

Assemble the hamantaschen by pinching three “corners” of each circle, forming a triangle, but still leaving enough opening to see the filling. Use a little water on your fingers if dough isn’t sticking enough to hold the corners closed.

A small triangle of filling should still be visible in the center.

Place Hamantaschen on your lightly greased cookie sheets and bake for about 15 minutes, or until edges are golden brown.

Happy Purim!

Posted in Cookies, Deserts, Holidays, Jewish Vegan, Vegan Baking, Vegan Purim, vegan recipes, Vegetarian Holiday | Tagged | Leave a comment

Pomegranate Gimlet

A little taste from the Sweet Vegan Valentine eBook

Happy Valentine’s Day everybody!

Pomegranate Gimlet

Ingredients – two servings
Crushed Ice
Fresh Pomegranate Juice
3 ounces Gin
2 ounces Fresh Lime Juice
1 1/2 ounces Simple Syrup
2 Lime wheels for garnish
Pomegranate Seeds for garnish


Fill a highball glass with ice.
Add the gin, lime, simple syrup, and top with pomegranate juice. Stir to blend.

Garnish with the lime wheel and sprinkle a few pomegranate seeds on top.
Serve and enjoy!

*simple syrup is simply 1 part sugar, dissolved

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