There’s no doubt that my wife and I love asian food. We eat vegan dishes from throughout asia on a weekly basis. Also, Emily’s mom is the best chinese cook I’ve ever enjoyed a meal from. I’ve also learned a lot from her over the years. So, it should come as no surprise that wonton soup is one of our favorite dishes.

I have to say, “this is the best breakfast recipe I’ve ever tasted”. I wanted to emphasize this because it’s true. Once you make and try this dish you may never go back. This awesome recipe comes from, vegalicious.org. If you want to be amazed by great vegan recipes you should visit this site often.

This tasty Greek inspired dish works well as a side dish, and has a great flavor. Sometimes, my wife and I just eat this as a main course with a salad and some fruit. Enjoy!

This is a really delicious vegan dessert, and is very easy to make. You can serve it by itself, or you can add the icing and the garnish. Either way it’s oh so tasty. It also keeps well in the refrigerator for a day or two. Enjoy!

This recipe mixes together so many textures and flavors that the end result is a mouthwatering crutch fest. It’s great by itself, or served along side any main course. It’s best if put in the refrigerator for 20 to 30 minutes before serving.

The flavors of this dish are amazing. Tangy yogurt, sweet currants, and crunchy pistachios combine with the basmati make a very tasty rice dish. You can serve this by itself as a snack, or add your favorite veggie or protein for a full meal. Enjoy!

The original recipe was from Taste of the East. All of the recipes I’ve tried from the book so far are easy to make, and only take about 30 minutes. It also captures the taste of the east in a tasty vegan

Ever since I went to Hong Kong I’ve been hooked on the British convention of grilled tomatoes for breakfast. Since I don’t eat eggs I’ve been looking for a vegan substitute that would work well with the grilled tomatoes. As I found from this awesome recipe from The Complete Book of Vegan Cooking herbed polenta is the perfect choice. Crispy, creamy and sweet are all great together. Serve this dish with your favorite whole grain toast and fruit for a great breakfast. Enjoy!

This fresh tasting salad combines buttery Yukon Gold potatoes with crunchy and colorful broccoli, spring onions and cherry tomatoes. The rich flavors of the herbed pesto finish this dish off perfectly. I like serve this salad with freshly baked warm italian bread. Enjoy!

Puréed Zucchini and Basil Soup with a Mound of Blanched, Julienned Zucchini é

I found the original recipe for this dish at Vegan Chef. The site if full of great recipes, and the chef has written several vegan cookbooks. The recipes are easy, and tasty.

I’ve never really liked vegan cheese purchased from a store. I’ve always wanted to make my own. When you make it yourself you can add any ingredients you like to make a cheese that suits your taste. I changed the original recipe and so can you. Just substitute any herbs you want to make it taste totally different. Enjoy!