Rena, Author at Vegan Start

Use lots of colors of peppers. It makes it beautifully colorful....

All types of mushrooms work for this soup. I use the regular, button mushrooms. If you want a stronger mushroom flavor, try shitake....

Don't be afraid of the avocados. Just make sure that they are super ripe before you start. If not, they won't blend well and you'll...

I put each of the vegetables in one at a time. While the first goes in, I prepare the next. There's no waiting time....

Classic potato leek soup uses butter for frying the leeks. Frying the leeks in olive oil gives a lovely, rich flavor. I actually like it...

If you don't have mayo, you can use oil (I like olive oil for this). It's pretty good, but it's not mayo....

I chop all the vegetables while I make this soup. I start with the onions and let them cook while I peel and chop the...

You can use different types of milk for this recipe. For Passover, I make my own almond milk, and it works well. If you are...

Silan gives this bread a beautiful, rich brown color. A bowl of soup and some of this rich bread makes a great lunch....

I love using silken tofu. It's so nice that I can now get it in Israel. If you can't, you can substitute vegan cream cheese....

Author: Rena