Abbey's Vegetarian Recipes

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Hi! My name is Abbey, and I've searched the world for vegan recipes, dessert recipes, and low fat recipes that are not only quick and easy to prepare… they're delicious! Join our community and get one of these delicious vegan recipes every week by email. (You don't have to be a vegan to join us!) You'll also receive my mouth watering "All-Vegan Holiday Recipe Collection" when you sign up today!

P.S. I call this site "vegetarian" because it appeals to a broader audience - and not everyone knows what "vegan" means! But my recipes are 100% free of eggs and dairy. (Honey is occasionally listed as "optional".) And most of the people who contribute to our discussion board are vegans. So please join us; this is YOUR community!

Abbey's Vegetarian Recipes

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"Not being a vegetarian, but having a strong desire to live healthier, these recipes have been a Godsend. They have given me the inspiration to cook as I know I should, but had just never learned how."

-- Lotte Hayles, Beijing, China

"What a delight to receive your recipes! I teach cooking classes in Houston and I highly recommend your wonderful service to people who are trying to learn to cook and eat vegetarian."

-- Shirley Wilkes-Johnson
Director of the Lone Star Vegetarian Network

more testimonials...

One of Abbey's award winning recipes:

Almond Or Cashew "Whipped Cream" Recipe

1 cup almonds or cashews
¾ cup water
1 Tablespoon maple syrup (optional)
½ teaspoon vanilla (optional)

If you get excited by yummy dairy-free vegetarian recipes, you're gonna love this one. For the smoothest consistency, use cashews or peeled almonds. Because of their alkaline nature, almonds help keep your blood at a neutral Ph. And if you buy them raw, they'll germinate when you soak them. Note for raw friends: Cashews are heated after being picked, even those labeled "raw".

Soak 1 cup of almonds or cashews in 2 cups of water. If you're in a very warm climate, soak them in your refrigerator. After 8-12 hours, discard the soaking water and rinse the nuts. In a blender, place the nuts and enough fresh water to allow the blender to operate. Blend, gradually adding enough water to achieve a smooth consistency. Yields 1 ½ - 1 ¾ cups.

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Thanks to Nomi Shannon for this recipe!

Nomi was the lucky winner of the Abbey's Vegetarian Recipe Award. To get her free crash course on raw vegetarian foods, and find out about her rawesome pure vegetarian recipe book, The Raw Gourmet, visit www.rawgourmet.com. Be sure to mention that you were referred by Abbey's Vegetarian Recipes.

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