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We are here to cook up a diet that sustains our planet. Please enjoy our recipes!

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Caramelized Vidalia Onion Quiche

This recipe is from Vegan Brunch, by Isa Chandra Moskowitz. I have departed from her recipe in some details. Vidalia onions were not available, so I asked the grocer for any sweet onions. Four onions were still short of 3 pounds, but this was ok because my package of tofu weighed only 12 ounces, not a pound—and even so, I had a generous filling for the pie. It would have been hard to heap more filling into the shell. Speaking of the shell: instead of using Ms.

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We have a new member of our circle, Terenja Wright in Southampton, England. Welcome, Terenja!

This week's new recipe is Sweet and Sour Carrots with Parsnips, with thanks to Ruth who brought this tasty dish to our Fall Potluck:
Sweet and Sour Carrots with Parsnips

Newest Recipes

  • Sweet and Sour Carrots with Parsnips, added 1 month ago
    A delicious combination of root vegetables. Ruth brought this to our Fall potluck.
  • Pumpkin Hummus, added 1 month ago
    A tasty dip or spread for the autumn season. Steven made this for our Fall Potluck.
  • Donna's Salad with Caesar Dressing, added 1 month ago
    Donna served this salad at our Fall Potluck, accompanied by a winter-squash-enhanced Caesar dressing.
  • Vegan Caesar Salad Dressing , added 1 month ago
    I make it and eat it all the time because it is so delicious. I always double the recipe because I am able to use it as a sauce/condiment with so many dishes. It just makes everything better! --- Donna

Recipe of the Week

Sweet and Sour Carrots with Parsnips

A delicious combination of root vegetables. Ruth brought this to our Fall potluck.

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Major Ingredients: 

The Five Contemplations

Our Summer 2016 Potluck — Portland, Oregon, USA

The Contemplations are spoken before meals in the Order of Interbeing:

  • This food is a gift of the earth, the sky, numerous living beings, and much hard and loving work.
  • May we eat with mindfulness and gratitude so as to be worthy to receive this food.
  • May we recognize and transform unwholesome mental formations, especially our greed and learn to eat with moderation.
  • May we keep our compassion alive by eating in such a way that reduces the suffering of living beings, stops contributing to climate change, and heals and preserves our precious planet.
  • We accept this food so that we may nurture our brotherhood and sisterhood, build our sangha [community], and nourish our ideal of serving all living beings.

These principles guide our mission on this website: to facilitate cooking and eating with mindfulness in such a way that we help to reduce the suffering of living beings, preserve our planet, and reverse the process of global warming.