10,000 fay fay recipes

Roasted vegetable soup that starts with a from-scratch stock: carrots, onions, leeks and tomatoes roasted until deeply browned, then simmered into a rich broth. Built into a hearty vegan soup with potatoes, zucchini, pasta and peas.

This is a great pizza, and I added some onions too, very tasty and light.

A truly authentic middle-eastern falafel recipe complete with the hard to find spicy sauce. Very close to the famous Aida's Falafel that used to be located in downtown Toronto.

Roasted red pepper and tomato soup with dried chiles, cabbage, garlic, and warm spices, pureed smooth and topped with fresh cilantro. A hearty vegetarian soup.

Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.

Sicilian garbanzo stew with chickpeas, potatoes, carrots, fennel seed, and thyme mashed into a thick, chunky vegetarian broth. A hearty Italian peasant stew ready in 40 minutes with no added fat.

Pudina rice, a fragrant Indian one-pot mint pulao, with a fresh mint, coconut, ginger, and garlic paste, whole spices, and tomato simmered into the rice. A vibrant, herby vegetarian dish.

Sindhi chicken curry with deeply caramelized onions, whole cinnamon and cloves, yogurt, tomatoes, and aromatic ground spices. An authentic Pakistani one-pot chicken thigh curry.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Mexican black bean soup with a secret hit of Mexican chocolate, serrano chile, and finished with red wine vinegar and olive oil. Authentic depth from a long slow simmer.

Vegan red bean chili with curry powder, paprika, miso, and basil. A meatless devil's chili with smoky umami depth from miso and a curry-spiced twist.

Vegan Irish stew with seitan, potatoes, parsnips, and carrots in a rosemary-herb broth thickened with cornstarch. A plant-based take on the classic Irish stew.

Gloria's black bean soup simmers dried beans low and slow, then gets stirred thick with a blended sofrito of peppers, onion, garlic, cumin, and oregano. A rich, Cuban-style puréed bean soup.

Lemon roll-out cookies with sour cream, lemon zest and lemon extract, brushed with fresh lemon juice before baking. Tender citrus shortbread for tea trays and gift tins.

Smoky black bean chili with bell peppers, summer squash, and jalapeño spooned over split baked sweet potatoes. Vegan-friendly, make-ahead friendly, and loaded with fiber.

Caribbean-style rice and peas gets a vegan upgrade with cubed tempeh, coconut-toasted brown rice, black-eyed peas, and cinnamon. A hearty plant-based main with island flavor.