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Vegan Sunflower Pesto Pasta Salad
This recipe for vegan pesto pasta salad with sunflower seeds, fresh basil, artichoke hearts, grape tomatoes and black olives is quick and tasty. By the time the fusilli pasta is done boiling, the rest of the ingredients are ready to go. Not only that, the pesto doesn’t require nutritional yeast. The sunflower seeds and garlic…
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Vegan Paella with Artichokes and Green Olives
Paella is a rice dish that originated in Valencia, Spain. Saffron, a spice derived from crocus flowers, is one of the main seasonings. In addition to making the rice yellow, it has a distinct flavor that’s a bit like honey. It’s very expensive, but it doesn’t take much of it to flavor a dish. And…
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Artichoke Potato Salad
This quick, easy vegan artichoke potato salad recipe is positively delicious. The entire recipe came together in less than 30 minutes. You steam baby potatoes, cool them down, make a dressing and combine all the ingredients in a mixing bowl. And thanks to the fresh dill and parsley, it tastes really fresh. This simple potato…
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Roasted Garlic Spinach Artichoke Dip
Traditional spinach artichoke dip is loaded with cheese, cream cheese, and sometimes, even sour cream. This vegan artichoke dip recipe takes inspiration from the classic appetizer, but it is not meant to be a perfect copycat. Instead, it depends a lot less on vegan dairy products to bring the flavor, and a lot more on…
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Zesty Pesto and Artichoke Ricotta Vegan Lasagna
Having experimented with vegan artichoke ricotta for the recipe for Carrot Artichoke Tortellini, I decided it might be worthwhile to whip up a summer lasagna that incorporated it, as well. As such, this is a recipe for vegan lasagna without tofu and without cashews. Garden tomatoes, fresh basil, and a tasty, zesty pesto. The pesto’s…
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Artichoke, Fennel and Farro Salad with Lemon Vinaigrette
This is an easy recipe for vegan artichoke, fennel and farro salad with lemon vinaigrette. It’s super tasty for lunch, a light meal, or as a side dish. Enjoy it right after mixing it together or after it’s chilled in the refrigerator. A few things… Enjoy! And check out more UVK recipes, like Asparagus Salad…
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Carrot Artichoke Tortellini with Garlic Butter Arugula
This vegan tortellini recipe is a fresh spin on the classic Italian pasta. The vegan tortellini filling uses grilled marinated artichokes, finely chopped carrots and fresh parsley. No nuts. No tofu. No soy. If you positively love artichokes, this is the one for you! Vegan wonton wrapper tortellini? Yes, it can be that easy to…
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Lemon Artichoke Asparagus Soup
This vegan lemon artichoke asparagus soup recipe was inspired by the springtime flavors of two places I hold dear, California’s Monterey Bay and the U.S.’s Pacific Northwest. For a time, we lived close to California’s Monterey Bay. After a long day of hiking, we would stop off at one of the roadside farms for fried…
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Vegan Antipasto Salad
This Italian-inspired vegan antipasto salad recipe hardly qualifies as “ugly”. It’s completely gorgeous, which is just so Italian. Italians have a way of making everything beautiful. And while it may not be a traditional antipasto (an appetizer that includes meats, cheeses, pickled vegetables, olives, artichokes, etc), it’s a delicious, fresh and herbaceous vegan Italian salad!…
Vegan recipes: All in good taste
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