Blueberry Noodles with a Strawberry Pineapple Compote

Blueberry, Strawberry and Pineapple.┬á How can you go wrong?…

Vegan Blueberry Noodles with Strawberry & Pineapple Compote

Vegan Blueberry Noodles with Strawberry & Pineapple Compote

This recipe is a spin-off from an old family favorite and my mother’s childhood. It’s slightly sweet flavor lends itself to the perfect brunch recipe. High in antioxidants and elagic acid, this recipe is packed full of health benefits as well! Adding Blueberry Noodles to your vegan diet may soothe the painful effects of Crohn’s disease. Don’t let its benefits fool you, this recipe is delicious regardless of your health. Read more

Healthy Vegan Blueberry Topping Sauce

Simple Healthy Blueberry Sauce

  • 3 cups blueberries, blended to a chunky consistency
  • 1/2 cup Welch’s 100 percent grape juice frozen concentrate
  • 1 tablespoon cornstarch
  • 1 tablespoon water

1. Bring blueberries and grape juice concentrate to a boil; simmer 5 minutes.
2. In a small bowl, dissolve cornstarch in water.
3. Add to boiling blueberries, stirring constantly. Remove from heat when sauce is desired thickness.

Makes about 3 cups of sauce.

Vegetarian Blueberry Pancakes

Fluffy Vegan Blueberry Pancakes

  • 3/4 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup quick oats
  • 1/4 cup Malt-o-Meal cereal, dry
  • 2 tablespoons milled cane sugar
  • 4 teaspoons Rumford baking powder
  • 1 teaspoon salt
  • 1 tablespoon EnerG egg replacer
  • 1/2 cup + 2 tablespoons water, divided
  • 1 cup French Vanilla Silk creamer
  • 1/4 cup Earth Balance margarine, melted
  • 1 1/2 cups fresh or frozen blueberries, or substitute your favorite addition


1. In a large bowl combine flours, oats, cereal, cane sugar, baking powder and salt.
2. In a medium bowl, whisk together the egg replacer and 2 tablespoons of the water until foamy. Whisk in creamer, margarine and the rest of the water.
3. Pour into dry ingredients and combine. Gently stir in blueberries.
4. Heat skillet. To test for temperature, sprinkle a few drops of water in pan. If they dance across the skillet, it is hot enough. Spray lightly with oil.
5. Form four 4-inch pancakes, and cook until puffed and dry around edges. Turn and cook until golden brown. (To keep pancakes hot, stack on oven-safe plate and keep in warm oven.) Serve with warm maple syrup or Simple Blueberry Sauce (also available on the site).

Makes about twelve 4-inch pancakes´╗┐

Creamy Vegan Dill Potato Salad | Quick Vegetarian Recipes

Barbara’s Creamy Vegan Dill Potato Salad Recipe:

Creamy Vegan Dill Potato Salad

Creamy Vegan Dill Potato Salad

For years I tried to entice my husband to eat potato salad with no luck. There was just something about the traditional mayonnaise and hard-boiled egg combo that ruined it for him. If you are like Bill, then I encourage you to try this egg-less version. Loaded with fresh chopped dill, a hint of mustard to give it just the right twang, and a pinch of cayenne to give it the perfect amount of spiciness, now my husband brags about this potato salad every chance he gets! As a matter of fact, this Creamy Vegan Dill Potato Salad is one of his all-time favorites now. You know I’m loving that!
You will need:

  • 6 cups cooked, cubed potatoes
  • 3/4 cup Vegenaise
  • 1 tablespoon prepared mustard
  • 2 tablespoons sweet relish
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup green onion, 1/4-inch rounds, green part only
  • Scant 1/2 cup fresh dill, minced

1. Boil potatoes until tender. Remove skins and cut into 1/2-inch pieces.

2. Add remaining ingredients and mix well. (If too dry, add a little water.)

If possible allow this salad to sit overnight to blend flavors and become creamier. You may need to adjust salt again the following day.

Cook’s Tip: Serve this salad in hollowed out medium-sized tomatoes that have been lightly salted inside. Cut a thin slice from the bottom of the tomato so it will sit flat. Even easier, serve an ice-cream scoop of salad in the center of a thick tomato slice. Can also be served in a variation of my Strawberry-Kiwi Phyllo Flowers

Tofu Pasta Pie | Quick Vegetarian Recipes

Tofu Pasta Pie Recipe:

You will need:

  • 8 ounces dry DeBoles angel hair pasta, any flavor
  • 2 tablespoons + 4 1/2 teaspoons olive oil, divided
  • 6 tablespoons water
  • 4 1/2 teaspoons EnerG egg replacer
  • 1 1/2 teaspoons salt, divided
  • 1/4 cup + 1 tablespoon “Veggie” Parmesan style cheese* (Galaxy Foods) garlic herb flavor, divided
  • 3 tablespoons whole-wheat pastry flour
  • 1 1/4 cups unsweetened West Soy soymilk
  • 1/2 teaspoon dill weed
  • 2 cups broccoli flowerets, 1/2-inch pieces
  • 1/2 cup red bell pepper, chopped
  • 1/3 cup sweet onion, chopped
  • 1 cup extra-firm tofu, drained and crumbled

1. Cook and drain pasta according to package directions. Rinse with cold water and place in a large bowl.

2. In a small cup, whisk together 1 tablespoon of the olive oil, water and egg replacer. Pour over spaghetti and coat well. Sprinkle with ___ teaspoon salt and 1/4 cup Veggie topping. Toss, coating all.

3. Put pasta into an 11-inch oiled quiche dish. Spread mixture evenly, forming a 1-inch rim around edge of baking dish.

4. Bake 30 minutes at 350 degrees F. Pasta will begin crisping around edges.

5. Meanwhile, in a medium skillet heat 4 1/2 teaspoons olive oil. Add 3 tablespoons whole-wheat pastry flour and ___ teaspoon salt. Stir constantly until flour turns a medium brown.

6. Add soymilk and dill weed, stirring until smooth. Remove from heat and pour evenly around the bottom of the spaghetti crust, being careful not to get it on the sides. Smooth out.

7. In a large skillet, heat remaining tablespoon of olive oil. Add broccoli, red pepper, onion, tofu, 1/2 teaspoon salt and 1 tablespoon of the Veggie topping. Stir-fry 4 or 5 minutes until vegetables and tofu begin browning.

8. Remove from heat and spoon into pasta shell. Warm through in the oven or microwave, and cut into wedges before serving.

Serves 8.

*Contains caseinate, derived from dairy.

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