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Louisvillian Tried-and-True Vegan Recipes
Creativity: it's what's for dinner!

Recipes are being added by everyone at the Earthsave LVL Recipe WIKI page, located at Just create a username and password (for instance username can be first name and password can be month of your birthday)--and then start adding you own plant-based recipes. Just click on this paragraph and it'll take you there. Happy typing and reading--we do this together!


From Maria's cooking class on February 13th:
Recipes for excellent faux-cheese dishes from the website ABOUT.COM :

Vegan Dark Chocolate Mousse
Make a rich and creamy vegan chocolate mousse from tofu! A reader who reviewed this tofu chocolate mousse recipe gave it five stars and said it was so good, she was licking the serving cup! Garnish with fresh strawberries or whipped cream, or crumble some graham crackers on top. See also: More healthy dessert recipes Ingredients: * 1 pound soft (silken) tofu * 1/2 cup cocoa powder * 1/4 cup carob powder * 6 tbsp sugar * 1/2 cup soy milk Preparation: Place all the ingredients in a blender or food processor and puree until creamy. Pour the mousse into parfait glasses or individual dessert bowls and chill.

Vegetarian Tofu Lasagna with Spinach Recipe
Layered with crumbled tofu and plenty of spinach, this recipe for a vegan, cheeseless tofu lasagna is hearty and flavorful. No cheese means this recipe is much lower in fat than other traditional lasagna recipes. See also: More vegetarian and vegan lasagna recipes Ingredients: * 1/2 pound lasagna noodles * 2 10-ounce packages frozen chopped spinach, thawed * 1 pound soft tofu * 1 pound firm tofu * 1 tbsp sugar * 1/4 cup soymilk * 1/2 tsp garlic powder * 2 tbsp lemon juice * 3 tbsp minced fresh basil * 2 tsp salt * 1 32-ounce jar of tomato sauce Preparation: Prepare the lasagna noodles according to package directions. Drain carefully and set aside on a towel. Pre-heat oven to 350 degrees. Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil and salt in a food processor or blender and blend until smooth. Cover the bottom of a 9x13 inch baking pan with a thin layer of tomato sauce, then a layer of noodles. Follow that with a layer of half the tofu and half the spinach. Continue in the same order, using half the remaining tomato sauce and noodles and the rest of the tofu mixture and spinach. End with the remaining noodles covered by the remaining tomato sauce. Bake for 25 to 30 minutes, or until tomato sauce bubbles.

  • We've had fantastic food at all of our potlucks over the years. Are one of these recipies online and easy to access? Doubt it. So let's change that paradigm. Here are some recipies and associated stories about them. All of them vegan and all of them "people tested" .
  • The KY Legislature has a bill that will instate BURGOO as the official state dish. PLEASE send in your "vegetarian burgoo" recipes (tried or theoretical) so that when "burgoo" is the state dish, we can hit the ground running with many good vegetarian options. We are proud of our commonwealth, and also proud of our food choices!


RECIPES from LVL from the web:

Apple Carrot Muffins By: Elaine Cooley "Reports elementary school teacher Elaine Cooley from Louisville, Kentucky, 'This recipe was given to me by the parent of one of my students. These fruity muffins are moist, tender and taste almost like carrot cake. They freeze well, too.'" Prep Time: 15 Min Cook Time: 20 Min Ready In: 35 Min Ingredients * 1 3/4 cups raisin bran cereal * 1 1/4 cups all-purpose flour * 3/4 cup sugar * 1 1/4 teaspoons baking soda * 1 teaspoon ground cinnamon * 1/4 teaspoon salt * 1 egg * 3/4 cup buttermilk * 1/4 cup canola oil * 3/4 cup finely chopped peeled tart apple * 3/4 cup grated carrots * 1/4 cup chopped walnuts Directions 1. In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Nutritional Analysis: One muffin equals 199 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 256 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat. Yehudis Wallace, of Louisville, Kentucky's Hasidic community, serves this delicious, thick soup before the Yom Kippur fast. It is filling, yet easily digestible, and it is flavorful, yet low in sodium. Yehudis serves the soup with noodles for the pre-fast meal, which really satiates her husband and four sons before the big day! Prep Time: 10 minutes Cook Time: 45 minutes Ingredients: * 1/2 cup onion, peeled and finely diced * 2 Tablespoons good quality cooking oil * 1 Tablespoon Grill Mates® Montreal Steak Seasoning * 4 medium potatoes, peeled and diced * 10 oz size frozen sliced carrots (or fresh baby carrots) * 10 oz size frozen Fordhook lima beans * garnish, fresh parsley, checked and cleaned well * water Preparation: 1. Place onion, oil and seasoning in 3-quart, thick-bottomed cooking pot. Saute onion until clear and soft, about 15 minutes, on medium high heat. 2. Add potatoes, carrots, and lima beans. Add enough water to cover by approximately 2 inches. 3. Bring to a boil. Lower heat, and simmer uncovered at least 30 minutes or for up to 1 hour.
Here are the winning recipes from our 2009 Choctoberfest Fair Trade Chocolate Bake-Off
First Place – Maggie Jezreel Chocolate Peanut Butter Pie For the filling: 1 12 oz. package silken/soft tofu ½ c. peanut butter 2 T. soy milk ½ c. Fair Trade powdered sugar 7½ oz. Divine Fair Trade dark chocolate Melt chocolate in double boiler. Combine all ingredients in a blender and blend until smooth. Pour into baked crust and chill for several hours. There are two different options for the crust: Graham cracker crust 1½ c. graham cracker crumbs ¼ c. sugar 6 T. margarine, melted Combine and press into pie plate. Bake at 350 degrees for 8-10 minutes. Cookie crust – this was the crust used in the winning recipe 2 c. walnuts 3 T. canola oil 1 c. light brown sugar ½ c. water 2 t. vanilla extract 1½ c. oat flour 1 t. baking soda 1 t. salt ¼ t. ground cinnamon 2 c. rolled oats 3 3.5 oz. bars Fair Trade vegan chocolate, chopped, or 12 oz. Fair Trade vegan chocolate chips Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add oil and blend 2-3 minutes more, until it is the consistency of natural peanut butter. Transfer to bowl. Whisk together brown sugar and ½ cup water in saucepan and bring to a boil. Pour brown sugar mixture over walnut butter, add vanilla extract and stir until no lumps remain. Whisk together oat flour, baking soda, salt and cinnamon in a separate bowl. Stir oat flour mixture into walnut mixture. Cool dough for 10 minutes. Fold oats and then chocolate into dough. Take half of the dough and press it into a pie plate. Bake at 350 degrees until lightly browned. This cookie recipe is adapted from a recipe from Vegetarian Times called The Heart-Healthiest Chocolate Chip Cookies in the World. Follow this link for the original recipe:

Second Place – Dawn Dones Fall Fudge: Divine White Chocolate and Pumpkin 1 c. evaporated milk 1/3 c. Silk soy creamer 5 c. sugar 2 c. pumpkin 2 t. cinnamon 4 T. butter 14 oz. marshmallow cream 5 bars Divine Fair Trade white chocolate, chopped into bits 2 t. vanilla extract Bring evaporated milk, creamer and sugar to a boil over medium-high heat. Add pumpkin and cinnamon to the mixture. Once these return to a boil, add butter and marshmallow cream. Once the ingredients are well blended, let it boil for 16 minutes only stirring rarely. Frequent stirring will make the fudge gritty. Transfer fudge into a clean pot and add white chocolate and vanilla. Stir this until your arm hurts and the chocolate has melted and then pour into a lined 9 x 13 inch pan. The fudge is ready to be eaten when it has reached room temperature.

Third Place – Dee Allen Mocha Chocolate Dee-Lights Bottom layer: 4 c. milk 2/3 c. sugar 1/4 c. cornstarch 2 T. Fair Trade unsweetened cocoa 1 T. instant espresso powder 1/8 t. salt 8 oz. Fair Trade bittersweet chocolate, broken up 1 T. vanilla Whisk milk, sugar, cornstarch, cocoa, espresso powder and salt in a large saucepan until blended. Bring to a boil over medium-high heat, stirring often with whisk, making sure to reach all edges of the pan. Boil about 1-3 minutes or until thickened, stirring constantly. Remove from heat, stir in chocolate and vanilla and whisk until smooth. Pour into 12 3-4 oz. cups or wine or martini glasses. Cover with plastic wrap and allow to firm up in fridge at least one hour or overnight. Top layer: 3 T. brown sugar 1 T. coffee-flavored liqueur or strong coffee ½ t. instant espresso powder ½ t. vanilla 1 8 oz. bar cream cheese In a small bowl, stir together all ingredients but the cream cheese to dissolve powder. Then add cream cheese and beat until smooth. Divide among cups previously filled with chocolate/mocha mixture, or you can put it into a small Ziploc bag, cut off one corner and pipe it into the cups more decoratively, if you like. Cover with plastic wrap and allow to chill another hour. Before serving, top with whipped cream and dust with cocoa powder or shaved dark chocolate and ENJOY!


From Emily's Cooking Class on August 14th:
GEMISHTER SALAT (German Mixed Salad) 3 oz. Carrot, julienne 3 oz. Celery, julienne 5 oz. Celery root, julienne 4 oz. Red Onion, julienne 4 oz. Cucumber, peeled, seeded, julienne 4 oz. Tomato, seeded,medium dice 1 full head. Boston lettuce Mustard Vinaigrette Dressing (recipe fallows) -

Combine all ingredients except the Boston lettuce in stainless bowl. Season to taste with salt and pepper. Toss gently to combine the ingredients. -Separate, wash and dry the Boston Lettuce. -Place one piece of Boston Lettuce on a plate or in a bowl. -Fill up the lettuce with the tossed ingredients above. -Serve chilled


Bring your own recipies to the monthly Earthsave potlucks around town. Or invite yourself to be the chef at the cooking class just prior to the 2nd Saturday monthly potluck. Contact Nate to coordinate the class schedule. Earthsave will reimburse you up to $25 for the food you buy for the cooking class.
502 299 9520