Sitemap - 2022 - VeganWeekly

Vegan Blueberry Custard Tart

Asparagus and Leek Quiche

Mushroom and Tofu Pot Pie

Macaroni Gratin

Vegan Béchamel Sauce

Marinated Roasted Sweet Peppers

Preserved Lemons

Mixed Pickled Vegetables

Black Urad Dal with Tofu Paneer

Vegan Ladyfingers

Vanilla Cashew Cream

Oat Cream

Spanakopita – A Vegan Version

Vegan Tiramisù

Spanish Tortilla…A Vegan Version

Vegan Zabaglione

Crumbly Polenta Cake

Torta di Polenta con Cima di Rapa

Creamy Polenta and Pan Roasted Mushrooms

Lemon Risotto with Asparagus and Wild Garlic

Risotto with Cima di Rapa

Basic Saffron Risotto

Winter Fruit and Black Tea Stew

Potato Rösti

Vegetable Broth


Chickpea and Tahini Blondies

Lemon Curd

Vegan Hazelnut Shortbread Sticks


Ginger Biscuits

A Mind’s Journey to Sicily

Winter Greens with Persimmon and Vanilla-Citrus Vinaigrette

Arancini with Kale and Capers


Pizza Sauce (Marinara Sauce)

Moroccan-Style Vegetable and Chickpea Stew

Tofu Curry with Aubergine, Tomato and Spinach

Fregola con Verdure

Pasta alla Norma

Spaghetti Carbonara

Puttanesca Sauce

Moroccan-Style Pumpkin Tagine

Spicy Moroccan Chickpea Stew

Swiss Chard-Tahini Beureks

Imam Bayildi (Stuffed Eggplant)


Fig and Walnut Tart

Strawberry-Hazelnut Olive Oil Cake

Homemade Marzipan

A Primer on Savory Cooking with Chocolate

Estufado de Tofu com Pimentos e Chocolate

Cauliflower Sauce

Macaroni and ‘Cheese’ Gratin

Brussels Sprout Gratin

Pommes Dauphinois

Pumpkin Pie

Baked Kabocha Fries

Mushrooms & Leeks in Riesling Velouté

Curried Parsnip and Apple Chowder

Vegetable Velouté

Sweet Corn & Garlic Soup

Roasted Savoy Cabbage and Farro Soup

Onion Soup with Horseradish Béchamel Toast

Creamy Cauliflower Soup


Cold Spicy Cucumber-Avocado Soup

Yellow Pepper & Almond Soup

Asparagus and Pea Bisque

Spring Pea and Wild Garlic Chowder

Bulgur Pilaf with Tomato and Eggplant

Italian-Style Stewed Beans

Moroccan-Style Eggplant-Tomato Salad

Swiss-German Potato Salad

Vegan Caesar Salad

Lemon-Caper Vinaigrette

Lamb’s Lettuce with Smoky Crumbled Tempeh and Sumac Onions

Kale Salad with Roasted Pumpkin and Tahini-Yogurt Dressing

Grilled Corn Salsa with Avocados

Turkish-Style Red Lentil Soup

Spicy 3-Bean Chili

37-Minute Peanut Butter Cookies

37-Minute Peanut Butter Cookies

Potato-Spinach Cakes

Potato-Onion Pierogi

Moroccan Vegan Pastel

Recipe Ideas Using Leftover Mashed Potatoes

3 Simple Autumn Soups

Carrot and Ginger Bisque

Ligurian Mesciua

Red Lentil and Pumpkin Soup

Chewy Granola Bars

Tahini and Oats Energy Bars

Spiced Cashew Energy Balls

Spicy Pickled Cucumbers

Crossover Recipes Get an Assist from Mushrooms

Mushroom Köfte


Lentil and Mushroom Loaf

Vegan Mayo

Tunisian-style Fiery Harissa

Harissa Jam

Green Zhug

Garlicky Lemon-Walnut Crumble

Cajun-style Remoulade

My Evolving Relationship with Mushrooms

Roasted Mushroom Risotto

Sweet Potato Pie

Cream of Roasted Mushroom Soup

Sweet Potato and Jerusalem Artichoke Cream Soup

Slow-Roasted Sweet Potatoes

Sweet Potato Gnocchi with Sage Oil

Bonus Edition – Sweet Potato Gnocchi with Sage Oil

The Case for Sweet Potatoes

Fig Salami

Pita Chips with Za’atar

Brined and Roasted Almonds with Smoked Paprika

Vegan Stollen

Chocolate and Cherry Babka

Whole Wheat Irish Soda Bread

Veganizing Classic Sauces – Hollandaise

Chili-Tomato Hollandaise Sauce

Vegan Hollandaise Sauce

Mushroom, Green Tomato and Spinach Florentine

Vegan Skillet Cornbread

Vegan Pastry Dough

Cranberry-Walnut Bread

Corn Tortillas

Roasted Tomato and Garlic Sauce

Penne Arrabbiata

Sicilian-Style Tomato Sauce

Slow-Roasted Tomato Sauce

Veganizing Classic Sauces – Tomato Sauce

Swiss Omelette with Mixed Herbs

Tofu Scramble

Whole Wheat Bulgur Köfte with Tofu Scramble

Yemeni-style Breakfast Lentil Stew

Buckwheat Galettes

Beghrir (Moroccan Pancakes)

American-style Banana Pancakes

VeganWeekly in Year Two

The VeganWeekly Recipe Archives

Ful Medames with Chickpeas

Veganizing Classic Sauces – Espagnole Sauce

Veganizing Classic Sauces - Velouté

Veganizing Classic Sauces - Béchamel

Happy Anniversary, VeganWeekly!

More than corn-on-the-cob

How I Turned Mayonnaise into Mayo

A Trio of Cold Summer Soups

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

A Closer Look at Rhubarb

Umami-Rich Ingredients & How I Use Them

It’s all about developing umami

My Vegan Shortbread Creations

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)

Highlights from February 2022

The Versatile Lentil

Vegan Pancake Ideas

Ideas in Replacing Eggs in Recipes

Polenta's Versatility is More Than You Think

How to Make an Excellent Vegan Risotto

Making a Perfect Vegan Gratin