Steamed Yellow Beans with Garlic and Pepper – Vegan Recipe

This is a wolf-approved vegan lunch recipe and it’s easy to make: Continue reading “Steamed Yellow Beans with Garlic and Pepper – Vegan Recipe”

Beets, Cheese & Mushroom Salad – Vegetarian Recipe

Made from leftovers and deliciously filling, with raw beets and cheese, this is quick improvisation. Lunch / dinner salad, served with walnut cookie (sugar free). Continue reading “Beets, Cheese & Mushroom Salad – Vegetarian Recipe”

Fresh Summer Salad – Vegetarian Recipe

The fresh summer salad is good for anyone, vegetarian or not. Try it! Continue reading “Fresh Summer Salad – Vegetarian Recipe”

Homemade strawberry pudding – vegan recipe

Fragrant and delicious, our homemade strawberry pudding is a light vegan dessert for all ages 🙂 Continue reading “Homemade strawberry pudding – vegan recipe”

Mexican Bean Salad – Vegan Recipe

mexican bean salad, vegan recipe - veglibrary.com Continue reading “Mexican Bean Salad – Vegan Recipe”

Sesame Salad Dressing Vegan Recipe

Sesame Salad Dressing
Vegan Sesame Salad Dressing

Enjoy the sesame salad dressing with vegan or vegetarian salads.

Ingredients:

  • 2 tbsp of sesame seeds
  • 1 tbsp of sesame oil
  • 1 tsp of apple vinegar
  • 1 tsp of soy sauce
  • 1 tbsp of soy milk
  • 1 tbsp of dressing cream
  • 2 tsp of sugar

Sesame Salad Dressing Preparation:

Simply combine the ingredients using a fork or an electric mixer. Keep in the refrigerator.

Cranberry Dessert Vegan Recipe

Our Cranberry Dessert recipe is incredibly simple to make. Not to mention delicious and gorgeous.
Continue reading “Cranberry Dessert Vegan Recipe”

Moroccan Sunshine Salad Vegetarian Recipe

The Moroccan Sunshine Salad is a slight variation of another salad we have presented earlier on our website.

Ingredients:

The Salad

  • 4 egg whites½ cup of cooked lentils
  • ½ cup of finely chopped arugula
  • ½ cucumber, sliced
  • ½ orange, peeled and sectioned
  • ½ carrot, sliced
  • ½ green bell pepper, sliced
  • ¼ cup of fresh cranberries

The Dressing / Balsamic-Dijon Vinaigrette

  • ¼ cup of olive oil
  • ¼ cup of olive oil
  • ½ tsp of ground red pepper
  • ¼ tsp of salt
  • 1 tsp of balsamic vinegar

Preparation:

Combine the vegetables in a large bowl. Add lentils and mix well. Set aside.

In a smaller bowl, shake together the balsamic vinegar, olive oil, salt, and red pepper. Pour the vinaigrette over the vegetables and mix well. Top with orange and cranberries.

Serve your Moroccan Sunshine Salad cold. Enjoy!