Steamed Broccoli with Craisins and Pine Nuts
The flavors in this side dish mingled beautifully together and was a nice change from just plain old steamed broccoli! If you’re not a big broccoli fan, try this with other veggies like chard, spinach or asparagus. INGREDIENTS: 2 heads of broccoli, trimmed Handful of craisins Handful of pine nuts 1 Tbs Earth Balance margarine…
Feast On This!
Chloe Coscarelli, the (vegan) Cupcake Champ! Ms. Coscarelli, a vegan chef beat out some very stiff competition on Cupcake Wars, on the Food Network. I am so glad that not only did Chloe prove that vegan food can beat out all others, but that Food Network is starting to recognize vegan food. It’s about time….
Zucchini-Tofu Scramble with Roasted Red Peppers
I love tofu scrambles—as you have probably already gathered, but they’re so easy to change up and are perfect for those times when you need to clean out the produce drawer of on-the-verge-veggies. You can pile it into a wrap or a toasted English muffin, or just eat it as it is. I had half…
Quinoa Wraps
My favorite vegan restaurant, Tasty Harmony, makes the best quinoa wraps and I wanted to duplicate it at home. I think I did a pretty good job, but theirs are just plain awesome and hard to totally copy. You can serve these warm or cold and ordinarily I would use whole wheat wraps, but I…
Lemon Cupcakes with Buttercream Frosting
These are perfect little, squatty, tasty, cute cupcakes. The outside is crispy, slightly sticky with lemon cake goodness on the inside. They are easy to make and once frosted, gone in seconds! INGREDIENTS: 1 C soft Silken tofu 4 heaping tsp egg replacer powder mixed with 10 Tbs water 3/4 C granulated sugar 2 Tbs…
Asian Coleslaw
We received another head of cabbage from our CSA this week and I wanted to try making an Asian version of coleslaw. I don’t think I’ve ever seen a cone-headed cabbage before. . .anyway, this is would great as a side dish, in a wrap with Asian-spiced seitan, baked tofu strips, or with plum sauce…
Spinach and Pesto Lasagna
Oh, man. Have you ever made it to vegan food nirvana? Well, this lasagna will take you there. Of course, you’ll have to come back, but you can always go back for seconds. It looked so good as I assembled it, I wanted to eat it right then and there. I used my previous pesto…
Quick Szechuan Stir-Fry
CAUTION: this can get hot very quickly—that is, when I make it. I tend to get a little heavy handed with the hot spices, much to the dismay of the rest of family. Once again, I put a little too much heat on this stir-fry, earning a few glares from the Husband and 6th Grader….
“Tuna” Salad Sandwich
This recipe is from The Kind Diet by Alicia Silverstone who says this recipe doesn’t exactly replicate tuna, but isn’t necessarily trying to. It has a taste all its own and she’s correct. It’s delicious in its own right. I recommend making this ahead of time as it requires steaming tempeh and marinating onions, as…
Vegetable Soup
I have been craving soup for two days now and since I’m not big on the canned variety, I finally made my own fresh batch. It was exactly what I’ve been needing. This has got me all geared up for fall soup season! INGREDIENTS: 8 C vegetable broth (you can substitute up to 3 cups…
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