Main Course

Yakitori Tofu

March 1, 2015
Cuisine
Course
Serves 12 Skewers

Tofu recipes come and go, but here is a great spin on a Japanese-style kebab classic.  If you aren’t feeling the tofu thing, you can easily substitute with big mushroom pieces or tempeh.  The vegetables can also be switched out if you want!

These vegan kebabs are great for parties, a side dish, or a main course!

Vegan Cheezy Stuffed Mushrooms

March 1, 2015
Cuisine
Course
Serves 8 Servings
Prep time
15m
Cook Time
25m

This is a great vegan appetizer that will leave your guests shocked that its actually vegan.  Or hell, eat them as a main course because they are big and tasty enough to steal the whole show.  Makes 8 mushrooms.

*Note*  This recipe can be gluten free, all you need to do is use gluten free breadcrumbs!

Vegan Broccoli Quiche

March 1, 2015
Cuisine
Course
Serves 1 Quiche
Prep time
30m
Cook Time
45m

Lately, I’ve been craving quiche.  I loved the stuff before I chose to give up all the animal products and I never could wrap my brain around using tofu to create something like an egg.  However, for all of you skeptics out there, this recipe is THE BOMB.  I’ve played with it just enough to get it right and I think you’ll love it.  Once you get it down, there are so many variations of quiche that you can make.  So, get ready to be eating breakfast/brunch food pretty much every day for a while.  You’ll get hooked!

Exotic Spicy Black-Eyed Bean Curry

March 1, 2015
Cuisine
Course

This spicy vegan curry is a delicious meal to eat by itself, with rice or even on a baked potato!  It’s got a kick to it, so make sure you season to what you’re comfortable with!

If you are looking for a great curry recipe this traditional Dutch meal is perfect for warming you up on those cold winter months.

Thai Peanut Noodle Salad

February 28, 2015
Cuisine
Course
Serves 2 (big) Servings
Prep time
20m
Cook Time
15m

Peanut noodle salad is a dish that I’ve had hundreds of ways – some bad, some good.  This recipe pretty much takes the cake for being the easiest to prepare and the tastiest.  A few problems I’ve found with making this dish in the past is the stickiness of the noodles and the thick sauce combining to make a mushy mess that was not appealing to the eye or the palate.  By using regular spaghetti noodles, the problem was pretty much solved.  This vegan peanut noodle salad is perfect as a main course (perhaps with a little grilled tofu satay) or as a side dish/appetizer. Warning: its addictive, so don’t be surprised if you eat noodle salad for 5 days in a row.  We won’t judge.

Classic Ratatouille with Polenta

February 28, 2015
Cuisine
Course
Serves 2-4 Servings
Prep time
15m
Cook Time
30m

Here’s one of my favorite vegan recipes – especially in the fall and winter.  Its so tasty and healthy, not to mention – really easy to make!  Originally a French recipe, this dish is also very popular in the Mediterranean.

Easy Vegan Mexican Rice

February 28, 2015
Cuisine
Course
Serves 2 People
Prep time
10m
Cook Time
25m

I LOVE Mexican Rice.  Its hearty, delicious, and is great by itself or paired with any tasty Mexican dish.  Unfortunately, its most commonly made with chicken stock, so its hard to get.  Here’s an easy recipe that will satisfy your craving and allow you plenty of time to get some other things done in the kitchen while you wait.  Enjoy!