Easy Vegan Recipes

FREE!
EASY
Vegan RECIPES
delicious, nutritious, compassionate cuisine

VegRecipes.org
Compassion Over Killing | cok.net
Easy Vegan Recipes 1
B R E A K FA S T
Carrot Muffins
Makes 1 dozen

1 cup whole-wheat flour

1 cup oats or wheat bran
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon allspice
teaspoon ground cinnamon
teaspoon salt
1 cup raw carrots, grated
1 cup water
1/3 cup sugar or maple syrup
cup mild-flavored oil or vegan butter,
melted
1. Preheat the oven to 375F.

2. In a large mixing bowl, combine flour, oats or bran, cornstarch, baking powder, allspice,
cinnamon, and salt. Toss in the grated carrots. Add the water, sugar or maple syrup,
and oil or butter, and mix gently.
3. Spoon the batter into a lightly oiled or lined muffin pan, so each tin is about two-thirds
full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean. Allow to
cool in pan for 5 minutes before transferring to a baking rack.
Fluffy Pancakes
Serves 4
1 cups all-purpose flour

1 tablespoon baking powder
1 tablespoon sugar
teaspoon salt
2 cups dairy-free milk
2 tablespoons vegetable oil
1. Heat a non-stick skillet over medium heat until a drop of water gently sizzles and pops.
2. Mix together the dry ingredients in a large bowl. Whisk in the wet ingredients, being
careful not to over-mix. If there are lumps, allow the batter to sit for a minute so they
can break down.
3. Fill a quarter cup and pour batter onto the skillet. Cook over medium heat. Flip when the
edges begin to dry and bubbles on the top start to pop.
4. Cook for another 1-2 minutes and serve with vegan butter, maple syrup, agave syrup,
or fresh fruit.
Visit VegRecipes.org for more!

Including recipes in Spanish and our
free Comida Con Amigos recipe guide.
Easy Vegan Recipes
Savory Breakfast Sandwiches

Makes 4 sandwiches

cup apple cider vinegar

3 tablespoons soy sauce
cup olive oil
1 teaspoons black pepper, divided
1 14-ounce package firm tofu, drained
and cut crosswise into 8 slices
1 large onion, chopped
4 cloves garlic, chopped
8 ounces button mushrooms, sliced

1 medium tomato, chopped
2 cups baby spinach leaves
teaspoon dried thyme
1 teaspoon salt
Vegan butter (optional)
4 English muffins, toasted
1. Preheat oven to 450oF.

2. In a shallow baking dish, mix together the vinegar, soy sauce, olive oil, and teaspoon
of the black pepper with a whisk. Place tofu slices in a single layer in the dish, then turn
over to coat on all sides. Allow tofu to marinate for 20 minutes, turning occasionally.
3. Place baking dish in oven for 20 minutes. Flip tofu slices over and continue to bake for
an additional 10-20 minutes until crispy and most of the liquid has been absorbed.
4. Meanwhile, spray a large skillet with oil or cooking spray. Saut onion and garlic over
medium-high heat until onion begins to soften. Add mushrooms and continue cooking
until they begin to brown. Add tomato, spinach, thyme, salt, and remaining black pepper. Cook and stir until spinach is wilted and any liquid has evaporated, turning heat to
medium low if the vegetables are browning too quickly. Adjust seasoning.
5. To assemble sandwiches, spread vegan butter on English muffins, if using. Then add
2 tablespoons of the cooked vegetables to the bottom half of each muffin. Top with
2 slices of tofu and evenly distribute the remaining vegetables on top of the tofu slices
on all 4 sandwiches. Cover with the other muffin halves and press down to help keep
vegetables from spilling out.
New-To-You Food Guide

Cheese
Dairy-free cheeses are often made from nuts, soy,
or tapioca. Nutritional yeast (see below) also adds a cheesy
flavor to foods. Brands: Daiya, Parma, Teese, Tofutti, Treeline,
Vegan Gourmet
Condiments
Condiments, including butter, mayo, and sour cream, are available in veg-friendly forms. Brands: Earth Balance, Just Mayo,
Nayonaise, Tofutti, Vegan Gourmet, Vegenaise
Milk, Yogurt, and Ice Cream
Dairy-free products are made from almonds, coconut, flax, hemp, oats, rice, and soy. All
are free of cholesterol. Brands: Almond Breeze, Coconut Bliss, Pacific, Silk, So Delicious,
Tempt, Tofutti, Whole Soy
Tofu French Toast

Makes 6-8 pieces

8 ounces silken tofu

cup dairy-free milk
1 teaspoon agave or maple syrup
teaspoon cinnamon
1 ripe banana
Vegan butter or mild-flavored oil for cooking
6-8 slices of bread
1. Heat a non-stick pan over medium heat.

2. Blend the tofu, dairy-free milk, syrup, cinnamon, and banana on high until smooth. If
too thick add a few tablespoons extra dairy-free milk or water. Pour the coating mixture
into a shallow dish and dip the bread into the mixture, thoroughly coating both sides.
3. Melt a teaspoon of oil or vegan butter on the hot skillet, then add your soaked bread.
4. Cook for 2-3 minutes and flip to cook the other side once the edges begin to turn golden
brown. Repeat with remaining bread.
5. Serve with fresh fruit, powdered sugar, or maple syrup.
This little piggy didnt go to market.

Meet Jimmy da Snout.
Jimmy was born with rhinitis, a disease that deforms pigs snouts.
On modern-day factory farms, tens of thousands of pigs are
crammed into buildings without adequate ventilation. Respiratory
illnesses are common, and thousands of sickly piglets die every
year before even reaching slaughter weight at six months old.
Typically, sick and deformed pigs are killed by the farmers, but
Jimmy managed to escape this cruel fate and found his way to
Farm Sanctuarys LA-area Animal Acres. Jimmy da Snout charms
all the sanctuary visitors with his gentle and friendly personality.
Visit Jimmy today at FarmSanctuary.org.
Easy Vegan Recipes
Nutritional Yeast
This flaky, inactive yeast has a cheesy flavor. Try substituting for parmesan on top of
pasta or pizza, or in any other food to which youd like to add a cheesy taste. Fortified
versions are packed with B vitamins, including vitamin B12, and other essential minerals.
Brands: Bragg, Red Star
Seitan
Made from wheat gluten, seitan is packed with protein and offers a meaty texture when
cooked. Brands: Uptons Naturals, West Soy
Tahini
A calcium-rich, creamy, sesame seed paste often used in Middle Eastern cuisine.
Tempeh
Tempeh is a firm, fermented soybean product. It has a nutty flavor and can take the place of
meat in a recipe. Brands: Lightlife, Tofurky
Tofu
Made from soybeans, tofu is popular in vegetarian recipes because it is high in protein and
calcium, and it easily absorbs flavors in a recipe. It comes in a white block that can be fried,
sauted, steamed, or used in smoothies. Check recipes to see whether you should use a firm
or silken variety.
TVP/Vegan Crumbles
Textured Vegetable Protein (TVP) is a dried protein that must be soaked in liquid before
adding to a recipe. Vegan crumbles can be used straight from the package. Both add
a meaty texture to stew, chili, and pasta sauce. Brands: Beyond Meat, Bobs Red Mill,
Gimme Lean, Tofurky
For tips on cooking without eggs, see page 13

LUNCH
Barbecue Seitan Sandwiches

Serves 4
1 tablespoon vegetable oil

1 small onion, chopped
1 package seitan strips or chunks cut
into strips
1 cup vegan barbecue sauce
cup water
Hot sauce (optional)
4 hamburger buns
Suggested toppings: lettuce, tomato,
green pepper, coleslaw, red onions
1. Heat the vegetable oil in a large pan over medium heat. Add the onion and saut for
5-8 minutes, or until the onion is very soft. Add seitan, and cook until lightly browned,
stirring often.
2. Add the barbecue sauce and water and cook, stirring every 5 minutes, until the sauce
has thickened and been absorbed by the seitan. Add hot sauce to taste if using.
3. Toast the inside of the buns to prevent them from getting soggy, then spoon the seitan
mixture onto the rolls and garnish. Serve hot.
Egg-Free Salad Sandwiches

Makes 4 sandwiches
Black Bean Soup

Serves 6-8

2 tablespoons olive oil

1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
1 can diced tomatoes
2 tablespoons white or apple cider
vinegar
1 teaspoon ground cumin
1 teaspoon ground coriander

1 teaspoon smoked paprika
3-4 bay leaves
Salt and pepper to taste
6 cups black beans, cooked
2 cups vegetable broth
cup fresh parsley
1. In a large stockpot over medium-high heat, saut the onion, garlic, and bell pepper in
the olive oil until the onion begins to soften, about 5 minutes.
2. Add the tomato, vinegar, cumin, coriander, paprika, bay leaves, salt, and pepper and
cook for another 5 minutes.
3. Add the beans and broth and reduce to a simmer. Cook for about 15 minutes, covered.
4. Remove bay leaves and serve garnished with parsley.
Easy Vegan Recipes
1 12-ounce package extra firm tofu

cup vegan mayonnaise
2 teaspoons mustard
1 teaspoon lemon juice or apple cider
vinegar
1 teaspoon garlic powder
teaspoon ground cumin
1 celery stalk, diced

1 small pickle, diced
2 green onions, diced
Salt and pepper to taste
Indian Black Salt (kala namak) (optional)
Bread, tomato, lettuce, or other desired
sandwich fixings
1. Wrap the tofu in a paper towel, then a clean dish towel. Press by leaving between two
heavy pots for about 10 minutes. Replace the soaked dish towel with another dry towel
and press for another 5 minutes. Chop up the tofu into nonuniform chunks or cubes.
2. Toss tofu in a bowl with the vegan mayonnaise, mustard, lemon juice or vinegar, garlic
powder, and cumin. Stir in the celery, pickle, and onions. Season with salt, pepper, and
black salt if using. Use less salt if also using black salt, which adds a great egg-y flavor.
3. Toast bread before assembling your sandwiches and serve with your favorite fixings.
DINNER
Champion Chili
Serves 8
1 cup dry TVP or 1 package vegan

crumbles (optional)
1 tablespoon vegetable oil
1 large onion, coarsely chopped
1 28-ounce can diced tomatoes
1 small can tomato paste
1 jalapeo pepper, minced (optional)
3 tablespoons chili powder (or more
to taste)
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon salt
Black pepper to taste
cup vegetable broth
2 carrots, chopped
1 bell pepper, chopped
2 15-ounce cans of beans drained and
rinsed (kidney, black, pinto, etc.), add
a third can of beans if not using vegan
crumbles or TVP
1 cup frozen corn
1 zucchini, chopped
1. If using TVP, start by heating a few teaspoons of vegetable oil in a large skillet. Add the
TVP and toast over medium-high heat, stirring constantly for about 3 minutes. Toasting the
TVP will give the texture a bit more of a bite and keep it from getting soggy. Bring 1 cup of
water or vegetable broth to a boil and pour over the TVP. Set aside.
2. In a large stockpot, heat 1 tablespoon of vegetable oil over medium heat. Add the onion
and cook for about 2 minutes. Next add the diced tomatoes, tomato paste, jalapeo (if
using), chili powder, ground cumin, garlic powder, Italian seasoning, salt, and pepper
and allow to cook for about 5 minutes.
3. Add the broth, soaked TVP or vegan crumbles (if using), carrots, and bell pepper.
Cover and turn down heat. Simmer for 30 minutes.
4. Add the beans, corn, and zucchini and simmer uncovered for an additional 30 minutes.
5. Adjust seasoning to taste and serve with rice or pasta and top with vegan sour cream,
if desired.
Give thanks for turkeys. Meet Perry.

Over 65 million turkeys are killed each holiday season in the
US. The vast majority of these intelligent birds spend their
entire lives intensively confined inside massive sheds and will
never set foot outside. Perry escaped this cruelty when he was
abandoned in a driveway of Poplar Spring Animal Sanctuary
in the middle of the night. Although we dont know who left this
young turkey behind on Thanksgiving Day, we do know that he
was spared from becoming part of a holiday meal.
Lots of Layers Lasagna

Serves 6-8

1 14-ounce package extra firm tofu

1 tablespoon lemon juice or white vinegar
1 teaspoon salt
1 teaspoon Italian seasoning
teaspoon ground nutmeg
1 package vegan crumbles or 2 cups TVP
2 cups vegetable broth, if using TVP

1 tablespoon olive oil
6 cups red marinara sauce
1 12-ounce package lasagna noodles
8 ounces raw spinach
cup vegan mozzarella shreds
1. Preheat the oven to 375oF.

2. To create tofu-ricotta, drain and mash the tofu in a mixing bowl. Add the lemon juice,
salt, garlic powder, Italian seasoning, and nutmeg. Set aside.
3. If using vegan crumbles, break up in a small frying pan with the tablespoon of olive oil.
Fry for about 5 minutes, stirring occasionally. Once it starts to turn golden and crispy,
remove from heat. If using TVP, soak it in the 2 cups of boiling broth.
4. Spread a thin layer of marinara sauce on the bottom of a 9 x 13-inch pan.
5. Prepare the dry noodles by spreading the tofu-ricotta evenly on each piece. Place 1
layer of noodles on the bottom of the pan. Place a layer of spinach leaves on top of the
noodles, followed by half of the vegan crumbles or TVP.
6. Then pour 1 cup of marinara sauce, making sure it is evenly distributed over the whole
pan. Repeat with the second half of your ingredients. Top with a final layer of noodles,
the last cup of marinara sauce, and the half cup of vegan cheese.
7. Cover with foil and bake for 35-45 minutes, until the sauce is bubbling. Uncover and bake
for an additional 5 minutes. Allow to cool and set for at least 15 minutes before serving.
Visit Perry today at AnimalSanctuary.org.
Easy Vegan Recipes
Meatloaf
Serves 4-6

1 pound vegan crumbles

cup soft bread crumbs
cup dairy-free milk
1 small onion, minced
3 cloves garlic, minced
cup ketchup or tomato paste
1 tablespoon soy sauce
1 tablespoon mustard
1 teaspoon horseradish
1 teaspoon salt
Glaze
cup ketchup or tomato paste
1 tablespoon apple cider vinegar
1 tablespoon molasses
1. Preheat oven to 350oF.

2. Combine all of the meatloaf ingredients in a large bowl and mix thoroughly. Line a bread
loaf pan with parchment paper and press the loaf ingredients into it.
3. Whisk together the glaze ingredients and spread evenly across the top of the loaf.
4. Cover pan with foil and bake for 50 minutes. Uncover and bake for another 10 minutes.
SNACKS/SIDES
Roasted Lemon Garlic Chicken
Egg-Free Potato Salad
8 small red potatoes, quartered

cup olive oil
2 lemons, 1 cut into thin slices or wedges
and 1 juiced
3 sprigs fresh rosemary, de-stemmed
2 pounds red potatoes, cut into large

cubes
1/3 cup vegan mayonnaise
2 tablespoons Dijon or brown mustard
1 tablespoon lemon juice
Serves 4
6-8 cloves garlic, minced

1 teaspoon salt
teaspoon black pepper
pound green beans, trimmed
1 package of vegan chicken cutlets
1. Preheat oven to 400oF. Place the potatoes on a large baking sheet and toss with a
tablespoon of the olive oil. Sprinkle with some salt and pepper. Roast for about 15
minutes, while preparing the rest of the ingredients. This step will form a nice skin on
the potatoes.
2. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the
lemon slices and 1/3 of the rosemary in a single layer on the bottom of the dish or skillet.
3. In a large bowl, combine the remaining olive oil and rosemary with the lemon juice,
garlic, salt, and pepper; add the green beans and toss to coat. Using tongs, remove the
green beans and arrange them on top of the lemon slices. Remove the potatoes from
the oven and arrange along the edge of the dish or skillet on top of the green beans.
4. Place the vegan chicken in the same bowl as the olive oil mixture and coat thoroughly.
Place the chicken onto skillet and pour any of the remaining olive oil mixture over the top.
5. Roast in the oven for 20-30 minutes or until the green beans are tender, but still bright, and
the chicken is golden brown around the edges. Place a piece of the roasted chicken on
each serving plate and divide the green beans and potatoes equally. Top with the lemon
slices and serve hot.
10
Easy Vegan Recipes
Serves 6
1 teaspoons salt
1 teaspoon black pepper
1 cup celery, diced (optional)
cup red onion, chopped (optional)
cup parsley or chives, finely chopped
1. Bring a large pot of water to a rolling boil, then carefully add the chopped potatoes.
Cook for about 10 minutes or until potatoes are soft enough to be pierced with a fork,
but not at all mushy. Drain and rinse in cold water. Set aside to cool completely.
2. Separately, combine the mayonnaise, mustard, lemon juice, salt, and pepper in a small
bowl and mix well to combine.
3. When the potatoes are fully cooled, place them in a large bowl with the celery, onion,
and parsley or chives. Mix gently to combine. Add the mayonnaise mixture and toss to
coat. Cover and chill for at least 2 hours. Adjust seasoning before serving.
Creamy Mac & Cheese

Serves 2-4
pound pasta
1 tablespoon lemon juice or apple cider
vinegar
1 tablespoon soy sauce
1 tablespoon peanut butter or tahini

teaspoon paprika
1 cup nutritional yeast
2 cups dairy-free milk
1-2 teaspoons salt
cup vegan cheese shreds (optional)
1. Cook the pasta until al dente (cooked through, but still slightly firm). After draining the
pasta, use the hot stockpot to cook your sauce.
2. Combine the mustard, lemon juice, soy sauce, and peanut butter (or tahini) in the
stockpot over low heat. Add the garlic powder, paprika, and nutritional yeast, whisking
to combine. Slowly add the dairy-free milk, a little at a time, until it reaches your desired
thickness. Add salt and adjust to taste.
3. Add the vegan cheese if desired and cook until cheese is completely melted. Turn off
the heat and add the pasta, tossing to coat all the noodles.
DESSERT
Chewy Chocolate Chip Cookies

Makes 25-30 cookies

Serves 6-8
2 tablespoons vegetable oil, divided

small onion, diced
2 celery stalks, chopped
4 cups bread cubes, toasted
1 cup vegetable broth
2 Fuji, gala, or pink lady apples, cored
and chopped
Easy Vegan Recipes
2 cups flour
teaspoon salt
1 teaspoon baking soda
12 ounces dairy-free chocolate chips
/3 cup raisins
cup dried cranberries
1 teaspoon basil
1 teaspoon oregano
Salt and pepper, to taste
1

2. In a large skillet, heat 1 tablespoon of the oil. Saut the onion and celery until tender,
about 5-7 minutes.
3. Use the remaining oil to grease a medium casserole dish and pour the sauted
vegetables into the dish.
4. Add all the remaining ingredients and toss well, making sure all of the bread cubes are
soaked in the vegetable broth. Bake for 45 minutes.
12
1. Preheat oven to 350F.

2. In a large bowl, mix the butter, white sugar, and brown sugar until light and fluffy.
Slowly stir in the dairy-free milk and then add the vanilla to make a creamy mixture.
3. In a separate bowl, combine the flour, salt, and baking soda. Add this dry mixture to the
liquid mixture and stir well. Fold in the chocolate chips.
4. Drop small spoonfuls of the batter onto non-stick cookie sheets and bake for 8-10 minutes.
Holiday Stuffing

1 cup vegan butter, softened

cup white sugar
cup brown sugar
cup dairy-free milk
1 teaspoon vanilla
Cracking the Habit: Cooking without Eggs

Use any of these tips to replace one egg when making cakes,
mufns, pancakes, and bread.
2 tablespoons cornstarch mixed with 1 tablespoon water
Half a banana, mashed
2 tablespoons water + 2 teaspoons baking powder
cup silken tofu
1 tablespoonflax mealmixed with 1 tablespoon water
cup applesauce + teaspoon baking powder
Ener-G Egg Replacer, follow directions on box
1 teaspoon The Vegg Baking Mix mixed with cup water
Fudge Brownies
Makes 20 brownies

Classic Cupcakes with Buttercream Frosting

Serves 2-4
Cake
cup vegetable oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
1 cup dairy-free milk
2 cups all-purpose flour
cup sugar
1 teaspoons baking powder
teaspoon baking soda

teaspoon salt
Buttercream Frosting
1 cup vegan butter
3-4 cups powdered sugar
1 teaspoon vanilla extract
teaspoon salt
3-4 tablespoons dairy-free milk
Cake
1. Preheat oven to 350F. Prepare a cupcake tin by placing baking liners into each of the
cups.
2. In a small bowl, slowly mix the oil, vinegar, and vanilla into the dairy-free milk, allowing it
to curdle. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and
salt.
3. Pour the liquid mixture over the flour mixture and stir gently, being very careful not to
over-mix. Once combined, spoon the batter into each of the lined cupcake cups, filling
each about two-thirds of the way full.
4. Bake for 20-25 minutes or until a toothpick inserted into the center of a cake comes
out clean. Remove from oven and allow to cool for a few minutes in the tray. Once cool
enough to touch, remove from the tray and cool the rest of the way on a cookie rack.
Buttercream Frosting
1. While the cupcakes are cooling, prepare the buttercream. Start by whipping the vegan
butter with an electric mixer or by hand until slightly soft and smooth. Add the powdered sugar, 1 cup at a time. Add the full 4 cups for a sweeter and stiffer frosting.
2. Mix in the vanilla, salt, and a little bit of the dairy-free milk until your desired consistency is reached. Spread or pipe the frosting onto the completely cooled cupcakes in
whatever fashion you like and enjoy.
14
Easy Vegan Recipes
2 cups flour
2 cups sugar
cup cocoa powder
1 teaspoon baking powder
teaspoon salt
1 cup vegetable oil ( cup can be substituted with apple sauce for a
more cake-like brownie)
1 cup water
1 teaspoon vanilla
1 cup dairy-free chocolate chips
(optional)
cup chopped walnuts (optional)
1. Preheat oven to 350F and grease a 9 x 13-inch baking pan.

2. Combine dry ingredients in a mixing bowl. Whisk together wet ingredients and fold into
the dry ingredients. If desired, add half the chocolate chips and chopped walnuts to the
mix. Pour mixture into the prepared pan and sprinkle with remaining chocolate chips
and walnuts, if using.
3. For fudge-like brownies, bake for 20-25 minutes. For cake-like brownies, bake
25-30 minutes. Let the brownies cool slightly before serving.
Pumpkin Pie
Serves 6-8

16 to 24 ounces silken tofu

2 cups pumpkin pure
cup maple or agave syrup
cup evaporated cane sugar
cup cornstarch
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

1 teaspoon ground ginger
teaspoon ground nutmeg
teaspoon salt
teaspoon ground cloves
1 9-inch unbaked pie shell

2. Combine all of the filling ingredients in a blender or food processor and blend until
completely smooth. Pour the mixture into the pie shell.
3. Bake for 30 minutes, then turn down the oven temperature to 350F. Bake for another
30-45 minutes or until the center of the pie appears set.
4. Remove from oven and allow to cool completely. Chill for at least 2 hours to allow the
pie to firm up even more.
Most recipes and photos by Chef Gwendolyn Mathers of Miss Kitchen Witch.
LOVE YOURSELF. LOVE THE PLANET. LOVE ANIMALS.
VISIT TRYVEG.COM
VEGAN EATING ON A BUDGET

Whether youre a student, raising a family on a tight budget, or just saving for the future, choosing
vegan foods doesnt mean breaking the bank. There are plenty of nutritious vegan options that are
as economical as they are tasty. Here are some meal ideas to help you discover how easyand
affordableit is to transition to a more compassionate diet:
Breakfast
Lunch & Dinner
Snacks
Oatmeal with fruit or

maple syrup
Rice, beans, and vegetables

on a platter or in a tortilla
Cereal with soy milk and

sliced bananas
Pasta with marinara sauce

and frozen veggies
Celery, apples, or carrots

topped with peanut butter
or hummus
Peanut butter or jam on

toast or a bagel
Baked sweet potato topped

with salsa, baked beans, or
veggie chili
Smoothie of fresh or frozen

fruit with soy milk
L entil soup with veggies
Popcorn seasoned with

nutritional yeast or salt
Make-your-own trail mix
with nuts, raisins, and
sunower seeds
Visit TryVeg.com for additional meal ideas and to request a free Vegetarian Starter Guide!
PO Box 9773, Washington, DC 20016

COK.net 301-891-2458 info@cok.net

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delicious, nutritious, compassionate cuisine

Compassion Over Killing | cok.net