A easy, yummy dairy-free smoothie that takes advantage of summer produce.  
Ingredients

1 mango, peeled and seeded
1 papaya, peeled and seeded
1/2 cup fresh strawberries
1/3 cup orange juice
5 cubes ice

Directions
Place the mango, papaya, strawberries, orange juice, and ice cubes in an electric blender. Process until the ingredients are smooth.
Makes 2 servings. (From All Recipes)
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Interested in receipes for celebrating a vegan Passover? As PETA indicates:
Refusing to have a hand in that suffering is especially timely at Passover, for in commemorating the escape of the Jews from Egyptian bondage, the holiday reminds us of the importance of continuing the battle for freedom. Prayers said on Passover call on us to [...]

Ingredients
1 can (15.5 ounces) black beans, rinsed and drained
1 1/2 cups frozen corn kernels, thawed to room temperature
3 tablespoons chopped fresh cilantro
2 tablespoons chopped green chili peppers
4 green onions, diced
1 tomato, diced
1 tablespoon chopped garlic
6 fat-free flour tortillas, 10 inches in diameter
3/4 cup shredded cheddar cheese (dairy or soy)
3/4 cup salsa
Directions
In a microwave-safe bowl, add [...]

From the New York Times…
Chopped pig pancreas may not sound appetizing. But most cystic fibrosis patients eat a refined version of it each breakfast, lunch and dinner — five large capsules a meal — to supply enzymes their bodies do not produce.
The pills are life-sustaining for most of the nearly 30,000 people in the United [...]

Vegan? Sexually active? Concerned the two are mutually exclusive?
Not at all!
Check out the Sensual Vegan for safer sex products that are never tested on animals or use animal byproducts.  And they also donate 5% of all sales to Scarleteen, a friendly and sex-positive sex education resource site aimed at young people. 

Ingredients

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

Directions
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. [...]

I don’t know about you, but cooking tofu is one of those things I haven’t mastered yet.  Lena Shichijo ‘09 offers a great solution:
Ingredients
1 package firm or extra firm tofu
Marinade
1/8 cup soy sauce
1/8 cup water
1 tsp dried tarragon, crushed into powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp chili powder
1/8 tsp powdered ginger
Directions
Freeze the [...]

David Baranger ‘10 sent us the following yummy Wescipe for a Roasted Vegetable Salad that he says he’s had a lot of success with!
Ingredients
1 eggplant – quartered lengthwise, and sliced into 1/2 inch pieces
2 small yellow squash, halved lengthwise and sliced
4 cloves garlic, peeled
1/4 cup olive oil, or as needed
1 red bell pepper, seeded and sliced into [...]

Here’s a recipe for vegan Sloppy Joes, submitted by Lena Shichijo ‘09, taken from the Post Punk Kitchen:
Ingredients
1 cup uncooked lentils (sift through and remove questionable lentils or non-lentils and rinse before cooking)
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 [...]

This recipe will make enough for a crowd! If you’re cooking for just yourself, halve the ingredients and save the leftovers for quick lunches and snacks.
1-16 ounce box tri-colored fusilli pasta (or other favorite pasta)
1 cup chopped broccoli
2 carrots, peeled and chopped
1 onion, thinly sliced
1 red bell pepper, chopped
1 cucumber, peeled and slices
¾ cup Italian dressing
1. Bring [...]