Vegan Meatloaf #2 Recipe #256720

This is my second experiment using the vegan meatloaf generator found here.. http://www.veganlunchbox.com/loaf_studio.html This is a doubled recipe, so if you want to make a smaller batch, just cut this in half and bake it in an 8x8 dish. The flavor was fantastic and it worked really well with my gravy recipe. http://www.recipezaar.com/244337

by tendollarwine

2 hours | 45 min prep

SERVES 12

• 2 cups dried lentils

• 1 large onion,… Continue

Barbecued Seitan Strips

Our friend Susan at fatfreevegan.com has created a firecracker of a recipe with her Barbecued Seitan Strips. Sometimes referred to as “wheat meat,” seitan is high in protein and low in fat. It has a hearty consistency that’s ideal for absorbing the flavor of your favorite barbecue sauce or special marinade. Start this recipe in the kitchen, and finish up on the grill or in the oven. Either way, it will spark up your holiday party or backyard get… Continue

Composting 101



Whether you live in a country cottage with a strawberry patch the size of an Olympic pool or a high-rise city apartment with flowerpots for a garden, the time to start composting is now. Yes, it’ll make your garden happy, but it also has a double environmental payoff: Composting keeps waste out of landfills, and it fertilizes without chemicals. In other words, it isn’t just for you—it’s for all of us.



But what the heck is it? “Composting is simply the… Continue

Ingredient Substitution Guide





The next time you’re missing an ingredient in a recipe, don’t panic. Many recipes are flexible and will still come out delicious when you improvise. Plus, many non-vegetarian recipes can be tweaked to create a new veg version.



Use our chart below as a starting point, and start asking yourself questions such as: What do I really want this dish to taste like? What textures do I like? Why did the recipe developer put all of these… Continue

JULY 1, 2008



Q is for Quinoa!

Move over brown rice...make room for quinoa. Brown rice may have been the healthy, whole grain darling of the past few decades, but quinoa is gaining ground—particularly in my kitchen. The tiny seeds from South America—quinoa was originally cultivated by the Mayans and Aztecs—cook in just 15 minutes and are incredibly versatile. Plus, as Donna and Maya mentioned in their comments on the Why Go Veg webpage, quinoa is one of the veg-friendliest whole… Continue