Tempeh (or Seitan) in Hearty Mushroom-Mustard Sauce
This is another outstanding recipe from Vegetarian Times, this time, from their Healing Foods Cookbook. I used chicken-style seitan instead of tempeh and served it over mashed potatoes. I doubled it–making about 5 servings. Plus, taking less than 30 mins to make, I will certainly be making this again and again. INGREDIENTS: 4 Tbs olive oil,…
Sesame Tofu Sandwiches
I really love marinated tofu sandwiches. They’re easy to make, will last the whole week and it’s so simple to create your own marinades. I first came across this idea from Lauren Ulm of Vegan Yum Yum and her recipe for Smoky Miso Tofu Sandwiches. After making her recipe several times, I decided to changes things up and…
Iced Oatmeal Cookies
Yum! This recipe comes from Vegetarian Times (February 2010 issue) and they are quite delicious and easy to make. The recipe calls for a 1/4 C of applesauce and of course, I didn’t have any. We’re not big applesauce eaters here and I knew that any leftovers would turn different shades of green and white, so I…
Spinach Dip
A friend shared this recipe with me several years ago and it’s a classic; I make it often for get togethers. I sometimes hollow out a round sourdough loaf to create a bowl and serve in that, but of course, that’s optional. The recipe calls for a leek soup mix, but a vegetable soup mix will…
Pita Chips
I can’t remember where I got this recipe–I thought it was from the Sonoma Diet Cookbook where I got the fabulous hummus recipe, but nope…anyway, doesn’t matter. They’re wonderful and not hard to make at all. And the great thing, is that you can make as little, or as much as you want. You can also…
Personal Pizzas
You can easily make your own dough or use a prepackaged kind, but those typically have egg or milk in them. I have a very basic recipe that I use when I don’t have a lot of time, but if you’re in a pinch and don’t mind a tiny trace of milk, Jiffy makes a…
Blueberry Muffins with Crumb Topping
I found this recipe online from Vegetarian Times and I love that there is no oil and no need for egg-replacer. These are by far, the Best. Blueberry. Muffins. Ever. I added the crumb topping because really, that’s like icing on the cake . . . only sweet topping on the muffin! INGREDIENTS: Muffins: 1/4…
Marinated Tempeh with Vegetables
This is just a great basic marinade that would work with seitan, tofu, or even as a stir-fry sauce and takes no time at all to throw together. INGREDIENTS: 8oz tempeh, sliced into 16 triangles 3 Tbs minced ginger 4 Tbs Tamari 3 tsp brown spicy mustard 3 tsp sesame oil 1 Tbs mirin 1…
Hot Rice with Cold Lemon, Basil and Tomato
This is a fast and easy side dish from The kind Diet that is very flavorful. For variety, I sometimes omit the basil and add grated ginger root instead. This also makes a light, refreshing lunch or snack. I really like the Arborio rice (risotto rice)–it’s a great change from regular white rice. INGREDIENTS: 1 C Arborio…
Gyros with Tzatziki Sauce and Homemade Pitas
Damn, I’m good! (I love when I can say that about a recipe I made)! I decided to make gyros with these fabulous vegan pitas and they were outstanding! Over the years, I had been working on perfecting my tzatziki sauce recipe and for non-dairy, it’s pretty darn good, if I may say so myself. 🙂 Also…use…
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