10,000 cow cow fan recipes

Black olive and sea salt focaccia is a classic Italian flatbread brushed generously with olive oil, scattered with chopped olives, and finished with coarse sea salt for that signature crunch.

A vegan pumpkin pie with a silky tofu-set custard, spiced with cinnamon, ginger and mace and sweetened with molasses, in a flaky from-scratch crust. An egg- and dairy-free holiday classic.

Vegan chili made hearty with marinated tempeh, kidney beans, mushrooms, and a long simmer in tomato and vegetable stock. Deep, savory, slow-cooked Meatless Monday meal.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

Egg-free, dairy-free cocoa cookies made with silken tofu, soy milk, and applesauce. Soft, fudgy, and dusted with powdered sugar. A vegan chocolate cookie that nobody will guess is plant-based. Makes 3 dozen.

Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.

This dish was my dinner yesterday, and it was quite tasty. Loved the sweet, sour and salty flavor, and the well balanced texture.

Tired of eating your baby carrots raw? Try this roasted Moroccan spiced carrots. Serve it as a side dish, or a healthy yet tasty snack.

Tender sandwich bread with a tight crumb, perfect for toast or sandwiches. Vital wheat gluten creates structure for sky-high rise and soft texture that rivals bakery loaves.

Tri-color pasta salad with juicy tomatoes, black olives and zesty Italian dressing, dressed in stages so the noodles soak up flavor as they chill. An easy vegetarian make-ahead side for picnics and potlucks.

These delicious panini is made with whole grain bread, spread with creamy yet tasty white bean spread, topped with swiss chard that's braised in a mixture of broth and wine. It fills you up, gives you all the nutrients you need, and satisfies your tummy.

Hearty pecan whole wheat rye bread with molasses, walnut oil and a generous handful of pecans. Two loaves of high-fiber bread for sandwiches and toast.

Daddy's peanut butter cookies: classic crisscross-pressed peanut butter cookies sweetened with both brown and white sugar for chewy edges and tender centers. The everyday cookie kids ask for.

No-knead whole grain batter bread with whole wheat flour, bran, honey, and chopped nuts. A high-fiber yeast bread mixed by hand and baked into a hearty, dense loaf.

A delicious and tasty pot pie is made with lots of vegetables and tofu that are simmered in the broth. The cracker-like crust adds some great texture and extra deliciousness.

Orange sourdough muffins with banana, shredded coconut, and a tangy starter base. A clever way to use sourdough discard for tropical-flavored breakfast muffins.