Shawn Lankton Online

A tasty spread is great to have on hand. I use it on sandwiches and wraps or as a dip for veggies and chips. It has a great creamy consistency, but its all vegan and low fat! This is my favorite way to use tofu. Here is a picture of the spread in action on a tasty wrap (instructions for the wrap are included!).

I show one version of this spread, but it’s very versatile and can seasoned any way you like. Read on for the full recipe! Read the rest of this entry »

This salad that combines flavors that you might not expect to see together. All together it is light and refreshing while at the same time being hearty and filling! It has lots of parts to it, but the whole thing can be put together very quickly.

Follow the link for the full recipe! Read the rest of this entry »

I’m just discovering roasting as a means to cook vegetables. Its a very hands-off method that results in a nice flavor. This dish feels very autumn-y to me, but I’ve been enjoying throughout the winter. This particular time I made an especially wild addition… purple cauliflower!

I have been a big beet fan for some time now, and I enjoy turning others on to the magic of beets. (For more on this, read “Jitterbug Perfume“). I usually stir-fry beets and it turns out nice, but I recently heard of baking them. This sounded like a great low-hassle way of preparing these voluptuous, vibrant roots.

Sure enough, this turned out to be easy and delicious! This is far and away my new favorite beet recipe, and will be a good introductory dish to convert non-beet-eaters. Give it a try (and look below for baking instructions). As usual, this is 100% vegan and tasty-tasty-tasty. Happy pink pooping! Read the rest of this entry »

Even though I try to eat vegan most of the time, I just can’t help but eat turkey on Thanksgiving… and the next day. But, although we had turkey leftovers, we didn’t have any cranberry sauce leftovers when I went to make my mom’s famous turkey and cranberry sauce sandwiches. So, I whipped this stuff up in 5 minutes and it was as good as if you made it on the stove for hours and hours… here’s what I did:

This is one of three recipes that I made this Thanksgiving weekend… Expect “5 minute Cranberry Sauce” and “Hummaganoushus” soon. This particular recipe, though, is a good one that I actually made up last Thanksgiving. This is a great general-purpose sauce that is full of flavor and will add zing to anything you put it on. I of course usually put it on veggies : ) Read the rest of this entry »

My buddy Naomi suggested that I make some apple sauce when she visited from NYC two weeks ago. Actually, she insisted and we bought a bunch of ingredients at Your Dekalb Farmers’ Market. So, here I sat weeks later, lots of apples, cranberries, and cinnamon in my house and no recipe. So, I got on the internets and came up with this. (based on this one from epicurious)

I woke up this morning with a tickle in my throat. “Ah Ha!” I immediately exclaimed! I know just what to do. My cure for the common cold is a three pronged attack:

1. Only eat things that are green or orange.
2. Drink tea constantly
3. Cover your neck

The elixir in this post goes along with #1. This sounds weird at first, but it actually tastes really good and is amazing for you.

Corn bread and banana-nut bread are two of life’s little wonders. They are extremely delicious, and mostly healthy. These two have always been favorites of mine, and since I’ve switched up my eating habits I cook them quite often. In the last week, I made both of these delicacies, and wanted to share my recipes. I base these loosely off of the ones found on theppk.com.

This is an incredible sauce, and one of my first recorded recipies. Usually I just cook without regard to ingredient lists, measuring cups, etc. However, enough people asked me how to make this gem that I finally paid attention when I made it so I could pass the secrets on to all of you! This is simple, tasty, and sure to please. Read the rest of this entry »