Author: Tamasin Noyes

Tamasin (Tami) Noyes is the author of American Vegan Kitchen, a cookbook that covers everything from diner comfort foods to modern bistro fare, with a solid focus on flavor. She also co-authored Vegan Sandwiches Save the Day!: Revolutionary New Takes on Everyone's Favorite Anytime Meal, and has a vegan grilling cookbook in the pipeline. For even more of her recipes, visit Tami at her blog Vegan Appetite.

Cookout season is here! It’s time to fire up the grill and bake up some wholesome buns to go with your veggie burgers. Sure, you can buy some great hamburger buns these days, but like anything else, homemade are always better. And these white-wheat hamburger buns are far healthier than just about any brand you can find! Healthy White-Wheat Hamburger Buns made with 100% Whole Grains This easy vegan recipe for white-wheat hamburger buns is packed with whole grains and made tender with just a bit of oat flour. Lighter than some whole grain recipes, thanks to the white wheat…

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This delightful whole grain English muffin bread was originally shared with us by my friend Tami Noyes. We’ve given the post a big update with some more details, but stayed true to her classic recipe. It’s a simple bread that requires just a bowl, a mixer, wholesome ingredients, and 15 minutes or so of hands-on time to create. There’s no kneading, no fuss, and unlike many English muffins and recipes, no dairy of any kind! Whole Grain English Muffin Bread with No Knead for Dairy This whole grain English muffin bread is a sneak peek into the Whole Grain Vegan…

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Updated! The mere suggestion of vegan coffee cake gives me this warm feeling of satisfaction. It’s a true comfort dessert that pleases all but the pickiest of people. And best of all, for me at least, it contains not a drop of coffee. Intended for enjoying at breakfast with a hot cuppa joe or in the afternoon with a spot of tea, coffee cake is typically a rich white cake adorned with a wonderful streusel topping, and in this case, filling. Of course, your average coffee cake contains at least a couple of eggs and a hefty dose of dairy, but Tami…

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Tami Noyes ~ As a kid, I lived on orange juice floats every summer. Now as an adult, the vodka gives an edge to this refreshing ice cream float. We keep our vodka in the freezer so the ice cream melts a little slower when it hits the alcohol. To make these for a crowd, make the ice cream scoops ahead of time. Freeze the scoops on a parchment lined sheet for quicker preparation. Editor’s Note: There are many, many vegan ice cream brands on the market (aside from homemade!) to keep this ice cream float recipe dairy-free. But choose wisely…

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This vegan iced coffee recipe is a guest post from Tami Noyes, author and co-author of numerous cookbooks, including Vegan Finger Foods, Whole Grain Vegan Baking, Vegan Sandwiches Save the Day, Grills Gone Vegan, and American Vegan Kitchen. With record breaking temperatures everywhere you turn, we can all use some help staying cool. Creamy, chilled drinks to the rescue! Try this amazing vegan iced coffee for an impressive after dinner drink, or to wrap up a fantastic grilled meal as you watch the stars come out. To make this beverage any-age-friendly, or for those who like to indulge without imbibing, this…

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Spring has sprung around my home in Ohio, and I hope it has where you are, too. The daffodils are blooming, the flowering trees are bursting, and asparagus is hitting the stores! To take full advantage of this bounty, I’ve prepared a quick and easy Easter-friendly asparagus appetizer that would be a wonderful for any spring get-together. Savory and delicious, the pastry wrapped asparagus appetizer and tangy dipping sauce can even be made ahead. Just assemble, refrigerate, and bake them right before your guests arrive. When you purchase asparagus, select a bright green bunch that has closed, compact, and firm…

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With St. Patrick’s Day around the corner, thoughts turn to reubens. Truth be told, I could eat a reuben vegan sandwich every day, but for those of you who can’t, here is one for those special times when nothing will hit the spot like a reuben. This version is from my upcoming book, Vegan Sandwiches Save the Day, which is co-authored with Celine Steen. This almost classic vegan sandwich is given a new twist thanks to the global flavors of harissa (from Tunisia), ume plum vinegar (from Japan) and garam masala (from India). Although this recipe calls for an electric…

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This peanut brittle recipe has been knocking around in my recipe box since the early 1980’s. I’m the first to admit it isn’t the healthiest recipe. Besides peanuts, the main ingredients are corn syrup and sugar. Although I usually make it only once a year, this peanut brittle recipe still holds a special place in my heart. Photo by onlinepastrychef on Wunderstock Microwave Peanut Brittle for a Special Vegan Treat Way back when microwaves were new, and roughly the size of dorm room refrigerators, my mom took the plunge and bought our first one. The microwave oven came with a cooking class (which…

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Forget the cream cheese and sour cream alternatives. This dairy-free spinach artichoke dip uses a delicious blend of whole food ingredients, and just a touch of cheese alternative (don’t worry, it will melt in this recipe!) to create amazing flavor and richness. Plus, it’s vegan-friendly, naturally gluten-free and soy-free, and takes just minutes to prepare! Dairy-Free Spinach Artichoke Dip that’s Baked to Creamy Perfection This recipe was created by Tami Noyes, back in her busy cookbook creating days. Here’s the quick story of how it was developed. Recently, I got a note from one of my tester friends, Kip Dorrell,…

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With the change in the weather, like just about everybody else, we’re craving comfort food. And this spicy tomato lentil stew is the perfect solution. Equally delicious after a night of trick-or-treating, or after casting your vote in November, this bold and hearty soup is anything but bland. This flavorful stew can be made to your own heat level by increasing the harissa to taste. Harissa is a Tunisian hot chili sauce that gets its spice from bird’s eye chili peppers, serrano peppers and other hot chillis. Harissa is typically sold in paste form, but you may also see a powdered version…

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Today, we have another great recipe from author Tami Noyes. She takes ordinary corn chowder to new heights by roasting the vegetables rather than boiling them. She also seasons them beautifully with fragrant ingredients (if you’ve yet to try smoked paprika, run, don’t walk to the store to get some!), and tops it all off with a surprise garnish, barbecue sauce! We are nearing the end of corn season, so I recommend squeezing in a batch of this warm and hearty vegan soup while you can still get the fresh stuff. In the heart of winter, you can use frozen…

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Gazpacho is a cold tomato-based raw vegetable soup that credits its origins to Spain. It has been enjoyed throughout the years as a light summer meal to help cool off and to take advantage of summer's abundant produce. Traditional gazpacho recipes typically use fresh vegetables and stale bread, but many modern variations have emerged that incorporate herbs, fruit, and even seafood. Today, Tami is sharing a recipe that stays true to gazpacho’s vegan / vegetarian roots, but passes up the stale bread, and instead enjoys the convenience and flavor of canned fire-roasted tomatoes. She also puts a smokey, spicy spin…

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Pancake recipes seem to taste and perform best with simplicity. I’ve tried many of the convoluted “free-from” formulas posted on the web, but always come back to basic recipes like the one below for perfection. Tami relies only on her pantry, beyond the fresh raspberries (you could probably use frozen in a pinch) and thyme, to make fluffy pillows that could rival Bisquick. Today's recipe is naturally nut-free and vegan (dairy-free and egg-free!). Tami uses soymilk, but if you want to keep this recipe soy-free, any unsweetened, plain, or vanilla milk alternative (rice, hemp, almond, coconut, etc.) should work just…

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Recipe and photo by Tamasin Noyes, author of American Vegan Kitchen. Tami’s cookbook covers everything from diner comfort foods to modern bistro fare, with a solid focus on flavor. For even more of her recipes, you can visit Tami at her blog Vegan Appetite. This Valentine’s Day I’m feeling a little conflicted. I have this urge to watch Love Actually and have had Love is All Around Us (thank you, Bill Nighy) running through my head for days. But we always watch that movie on Christmas Day which means it’s just too recent to rationalize watching it again. So how…

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