Posts Tagged brunch

VeganMoFo: Flavor Bible Week – Chives

For the last full week of VeganMoFo, I have given myself a challenge – to randomly choose a page from The Flavor Bible and make a recipe using an interesting or unexpected flavor match from that page.  The Flavor Bible is a really interesting book which basically lists multitudes of culinary ingredients, and tells you the flavors that they go with.  It uses bold and/or capital letters to emphasize the best flavor matches, and sometimes gives dish recommendations from renowned American chefs.  I received the book for Christmas last year, and have enjoyed flipping through it for inspiration.


Today’s flavor match came from page 123, chives!  I must admit that, while I told myself I would go with whatever page my finger landed on first, I did have to skip a few, such as the asparagus page (I refuse to eat asparagus in November), and the page that listed only different cuts of beef.  Other than those two, I’m staying true to the challenge.

To be honest, there weren’t any truly interesting matches to go with chives.  Nothing crazy that I wouldn’t have considered putting with the little oniony guys anyway.  So, I chose to match it with the “egg dishes” listing, which was interesting to me because, obviously, I don’t eat eggs!  I went the easy route, using tofu instead, but tried to make the dish as eggish as possible.

I was inspired by this recipe, and used the Shiitake Dill Frittata from Vegan Brunch as a guide, making a few changes:

  • subbed brown mushrooms for the shiitakes
  • subbed a bunch of chives, chopped, for the dill
  • added 1/4 tsp garlic powder instead of the fresh garlic called for (only because I was feeling lazy and didn’t want to mince any garlic)
  • used kala namak instead of regular salt, for that eggy sulfuric flavor (I make it sound so delicious, huh?)
  • added 1/2 cup shredded Daiya cheddar

(I’m not going to post the recipe, but you can see it on Google books right now.)

The frittata looked gorgeous when it came out of the oven, but sadly didn’t hold together completely when I flipped it.

up close and personal

Served with persimmon wedges.  The frittata turned out really fantastic, even if it didn’t hold together.  It was quite possibly the most “eggy” dish I have had since going vegan, and for a former vegetarian egg and cheese lover, that was a positive quality.  I think the melted Daiya gave it that part-cooked part-runny texture that eggs can have, and the mushrooms and chives complemented it perfectly.

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Vegan MoFo and September CSA’s – Simple Food


I bit the bullet and signed up for VeganMoFo.  To be honest, I’m excited but dreading the work and extra time it’s going to take to blog more often, but in the end I’m sure it will be worth it.  My goal is to blog at least every weekday.

If you’re unfamiliar with VeganMoFo, this oughta explain it:  http://veganmofo.wordpress.com/about/

VeganMoFo Headquarters will post roundups and updates, and this dedicated forum at The PPK will provide lively discussion and inspiration.

My plan for November is such:

Week One – Random but interesting posts to get caught up and eased in.
Week Two – Other bloggers’ recipes.  I read so many food blogs with so many good recipes but never get around to making them, so I’ve picked five of my favorite blogs and will prepare their recipes.
Week Three – Vegetarian Times week.  I’ve subscribed to VT for over five years, and I read regularly but rarely make any of their recipes.  I’ve picked out meals from the October or November issue of VT from the last five years.
Week Four – Flavor Bible Challenge.  The Flavor Bible is a big book which lists flavor matches for tons of different ingredients, so to get my creative juices flowing I flipped to five random pages and will make a dish with a match from that page that is either unusual or something I’ve never paired.  I haven’t decided yet whether I’ll adapt recipes or create my own, or both.

My criteria for choosing MoFo recipes is essentially that they fit the way I eat, which is seasonal, relatively low-cal/low-fat, and not ridiculously time-consuming.

Also, you must be living under a rock if you’re a vegan blogger who doesn’t know about this yet, but the first vegan blogger conference, Vida Vegan, is taking place in Portland next August.  I haven’t registered yet but plan on doing so as soon as possible.  I can’t wait to visit Portland for the first time!

On to the food!

9-9-10 CSA:  fingerling potatoes, broccoli, zucchini, radishes, basil and lettuce

pears, tomatoes, purple peppers, plums, cantaloupe

The first thing I did with those fresh veggies was a big salad for lunch.  This one had lettuce, cucumber, radish, tomato, purple peppers, and an herbed balsamic vinaigrette heavy on the dried oregano.

I wanted to use the zucchini raw, and I had what I thought was the great idea to blend it with the basil and some silken tofu to make a pasta sauce.  I don’t know which ingredient was the culprit, but it turned out bitter and not that good.  Thank goodness I added marinara and vegan parmesan to the whole wheat penne, which saved my dinner!

One day, I craved a big ol’ veggie plate.  Roasted fingerlings, seasoned tomato, steamed squash and black eyed peas with onion, turnips, turnip greens, some other sort of green, and some liquid smoke.  The plate was perfectly tasty and filling.

9-23-10 CSA:  grapes, bok choy, radishes, honeydew and fennel

turnips, basil, swiss chard, pears, peppers and tomatoes

I actually did a really poor job of using this CSA delivery, and some of it went straight in the compost bin 😦  My coworker did give me some Thai basil from her backyard, which inspired me to put what was left into this.

Red curry soup with onion, green pepper, turnip, carrot, swiss chard and peas.  I started with coconut oil and red curry paste and added everything else according to cooking time.  I didn’t have any coconut milk on hand, nor did I want the extra fat, so I added some almond milk at the end to make it a little creamy.

10-7-10 CSA:  green beans, collards, a leek, fennel, cilantro, lettuce

fingerling potatoes, swiss chard, purple peppers, plums, oranges, tomatoes, apples and radishes

Tofu scramble brunch with carrots, collard greens and Ezekiel toast with Earth Balance.  I don’t normally butter my toast, but man-oh-man it was so worth it!

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Scrumptious Brunch

I mentioned in my last post that I left my camera at Raelene and Wayne’s house when I cooked for them.  We used that as an excuse to meet at Fellini for brunch; If we were going to get together, we might as well have a delicious meal!  I had been wanting to go to brunch there forever, but hadn’t yet had the chance.

Raelene chose the Tofu Mushroom Scramble.

Wayne opted for the Vegan Benedict:  scrambled tofu and veggie Canadian bacon on an open-faced English muffin, topped with vegan Hollandaise, and served with house potatoes and vegan sour cream.

I couldn’t choose between the Vegan Benedict or the Vegan Florentine, which is basically the same thing but with spinach instead of bacon…so I ordered the Florentine and a side of bacon, and made my own Vegan Benedict-Florentine.  It was scrumptious.  Their potatoes are awesome, and the Hollandaise sauce is perfectly tangy.

Now, I just need another excuse to go back to Fellini!  Their vegan options on the dinner menu are pretty darned delicious too.  We ate there for my birthday dinner back in May, and it’s the perfect place for a group of vegans and non-vegans to go, as there is something for everyone on the menu.  The price is right too; Brunch dishes are $7-9, and dinner runs about $12-17.  Their service has always been very friendly, and relatively quick.

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New Stuff

It seems like I’ve got a lot of new stuff going on lately.  I’ve also received some new stuff and bought some new stuff.  Stuff!

Firstly, I started the Natural Chef program at Bauman College last week.  Although I haven’t actually cooked anything yet, I’ve been enjoying it a lot.  Our sanitation and knife skills classes are this week, and after that we can get into the kitchen.

Yesterday after class I headed into San Francisco to check out Economy Restaurant Fixtures for some supplies.  They have just about everything you could need to start or run a restaurant, right down to salt and pepper shakers or menu covers.  It was kind of funny to see it all lined up on shelves.

Apron, chef’s pants, knife roll, paring knife and knife covers.  I’ll look so official!  I also picked up some small stuff for home cooking – ramekins, a fine wire mesh strainer and large piping tips.

It was recommended to purchase a recipe management program, and I went with Living Cookbook after reading lots of reviews on Amazon.  So far I’m very happy with the software, and am working on importing all of my collected loose recipes.  One of the great features is having nutrition information for each recipe, like you can see at the end of this post.

I found myself with just a bit of extra money last month, so I bought some e-books that were on my wish list for a long time.

Sneak Peak and Pudge-Free Holidays by Lindsay of Happy Herbivore, and Impossible Pies and Lunchbox Bites by Hannah of Bittersweet.  I haven’t made anything from any of them yet, but I’m looking forward to it.

I also ordered Swell zine from A-K of Swell Vegan, and bought The Joy of Vegan Baking as a total splurge at Rainbow Grocery yesterday.  Haven’t even looked through either yet!

I don’t get over to Rainbow very often, but I happened to be in SF yesterday so I made sure to swing by to stock up on Teese and other such specialties.  I wasn’t looking for creamer, but I saw this coconut milk creamer by So Delicious and figured I’d give it a try.  I normally use Silk or Trader Joe’s brand soy creamer, but I’m not in love with either.  I tried the coconut creamer this morning and the verdict isn’t quite in yet, but I think I’m going to like it.  The flavor is pretty natural, with a little hint of coconut, and I only had to use about a Tablespoon, as opposed to the soy creamers which it seems I need to use more than one serving to achieve my preferred creaminess.  I haven’t seen this coconut creamer on my side of the bay yet, so I’m hoping that Berkeley Bowl or Whole Foods will pick it up soon.

A while back, my mom asked if I wanted anything from Pampered Chef because she was going to a Pampered Chef party.  I said there was nothing I needed, but made a few small suggestions.  A few weeks later she sent me a big box full of stuff!  It included a garlic peeler, garlic slicer, bamboo cooking tools, a stoneware baking sheet, chow chow relish, rice chips, glazed pecans and Southern Living magazine.  It also included a cookbook published by my parent’s church, chock-full of good old southern recipes.  My mom is the best!

Ever since hearing about the wonder of Kala Namak (black salt) on the internets and reading about it in Vegan Brunch, I’ve been looking everywhere for it.  For anyone who doesn’t know about black salt, it has a sulfuric aroma and flavor, which helps to simulate egginess.  I finally decided to just order it on the internet, and did so at Salt Works.  This 9.5 oz jar was only $7.95, and they offered free shipping in September, so I think I scored a pretty good deal.  This jar will last me a long time…

…making dishes like this!  This is the tofu omelet from Vegan Brunch.  I made the mushroom filling with white and shiitake mushrooms because the store was out of cremini, and substituted chard for the spinach because it’s what I had.  I also added some shredded cheddar Teese inside and on top, and broiled the omelet for a few minutes at the end to melt the Teese.  In the back is a roasted sweet potato hash with ketchup.  I had high hopes for these omelets after reading rave reviews, and they lived up to them.  It’s not exactly like a real omelet, but I think it’s the best simulation you could make without actual eggs.

This isn’t new, per say, but it’s new for this year.  I caught a glimpse of Buffalo Bill’s Pumpkin Ale and had to have it!  It’s my favorite pumpkin beer, although Shipyard Pumpkinhead is really good too.  Gotta get it while it’s available.

And finally, a first for me:  I won a blog contest!  Alisa over at One Frugal Foodie hosted a contest to get rid of some cookbooks she didn’t need, and I won a copy of Nonna’s Italian Kitchen by Bryanna Clark Grogan.  Score!

That’s it for today.  Between going to school and working full time, I’m unfortunately not going to be able to post as often as usual, which wasn’t that often anyway.  I’ll probably have some interesting things to share from school – I have to make some recipes at home and write up reports for homework.  Either way, I’ll try to keep posting at least a few times a month.

Speaking of the upcoming month, it’s time for VeganMoFo!  I won’t be able to participate this year, but for a full list of participants check out Kittee’s post.  I will certainly be perusing the list and hopefully discovering some new blogs.

Bonus Jake pictures!

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Vegan in Reno

Ever since bf & I moved out here we’ve been talking about jaunting off to Reno for a weekend.  Reno was described to me as an older, mini-sized Vegas.  The drive from here to Reno is about five hours shorter than to Vegas.  And everything is cheaper than Vegas too.

As any good travelling vegan does, I searched for “Reno Vegan” before we went, looking for any sign of food that I would be able to eat.  Things didn’t look so good, and the verdict is that Reno is MUCH less vegan-friendly than Vegas.  It’s to be expected though.  I did find stuff to eat and come back alive, albeit a little bit poorer.

We left at 8AM on Saturday and got to Reno just before noon.  Our hotel check-in wasn’t until 3, so we started off with some video poker and walked around a bit.  We got a pretty good deal at Silver Legacy hotel, which is a good location because it’s connected to both Eldorado and Circus Circus.  No need to go outside, which was nice because it was really cold.  When we started to get hungry we headed to The Brew Brothers in Eldorado.  I figured I could at least get the old standby of fries and a salad, as well as a beer.

We started with beers – I the Wild Card Wheat and bf the Pale Ale.

The beers were tasty, very fresh and high quality.

There was the ubiquitous veggie pizza on the menu, so I asked about the crust and found out that it’s vegan.  Cheeseless pizza for me.

It was a good pizza.  Nothing super outstanding, but it filled me up for quite a while.

We spent the afternoon napping, watching sports, walking around and…playing more video poker.  We wanted to play black jack, but we couldn’t find a table with a low minimum and decent payout.

For dinner we headed to the buffet at Eldorado.  You can’t go to a casino without eating at the buffet.  At least that’s my rule.  There wasn’t nearly as much for me to choose from as the times we buffeted in Vegas.  (Yes, I just used buffet as a verb.)  But I found some good enough food.

First plate:  salad with spinach, lettuce, mushrooms, chickpeas and vinaigrette, pasta salad, quinoa tabouleh and a roll.  The salad bar itself was pretty pathetic – I was hoping for at least broccoli or carrots or something.  I was impressed with the quinoa tabouleh though.  It wasn’t the best tabouleh or quinoa I’ve ever had, but the fact that they had quinoa at all was great.

Second plate:  green beans and carrots, steamed white rice, squash, beets, and a cold antipasti mixture that I did NOT eat because what I thought was red onion or something turned out to be meat.  I hated to waste it, but I was also upset with the fact that the buffet seemed to put meat in EVERYTHING!

(There was a third plate with a bit more pasta salad and chickpeas.  Gotta get my money’s worth!)

Dessert:  fruit.  There was a case of ice cream, some of which may have been sorbet, but there was a line and I didn’t feel like asking.

We went to bed relatively early (we’re getting old) and checked out early the next day to go see The Peppermill and Atlantis, which are not within walking distance from downtown.  I was hungry, and after looking at multiple menus for anything I could eat other than an eight dollar fruit cup, I ate the granola bar and banana I had brought just incase.  I didn’t want to eat them – I wanted to eat out, cause that’s a fun part of vacation for me.  But I was getting cranky and needed food in my belly.

On the way out of town we passed by The Black Bear Diner and decided to stop so that bf could get a good breakfast.  I figured I could at least get coffee and OJ.  After perusing the menu and noting that they welcome special requests, I decided to try and order.  The waitress confirmed that their country potatoes could be made with just oil (no butter), so I ordered potatoes and a fruit cup.

The potatoes were good, made with fresh peppers and onions, and while the fruit wasn’t perfectly ripe, it was definitely good enough.  I left full and much more satisfied than before.  I thought The Black Bear Diner was really cute, the kind of place you’d find in Tennessee, which made me all nostalgic.  There was even a person going around the restaurant in a full on black bear outfit, sneaking up on people and being nice to kids.  Should’ve taken a picture.

So, if you’re looking for glitz and food options, go to Vegas.  If you’re looking for a quick, cheaper getaway, go to Reno.  Although, I will say that the drive back home took about three hours longer than the drive there.  It snowed the night we stayed, and the only road back was covered in snow and ice.  We were forced to buy chains for my tires, which is something I had never dealt with before.  People went nuts.  People seriously don’t know how to deal with snow and having to put on chains.  Not that I did either, but I like to believe that I act sane under stress.

I wanted to take pictures of the snow covered mountains, which were actually beautiful, but I felt it more important to let bf concentrate on driving.  Here’s one I snagged when we stopped for a bathroom break.

The good news is that we’re planning another trip to Vegas.  I will have Ronald’s Donuts again.  Oh yes, I will.

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Happy New Year!

I hope everyone had a great New Year’s Eve and Day.  Mine was excellent  (were excellent?).  I first set out to attend “Peewee’s Veg Adventure”, a Peewee Herman themed potluck that was the brainchild of the Bay Area PPKers.  We planned the menu in advance, and every dish had a Peewee related name.  Awesome!

My contributions were “Footlongs for Mickey”…

(recipe from Vegan Lunchbox)

…and “Simone’s French Toast Bites”.

(VWAV Fronch Toast)

“Snack Time Popcorn”

“Peewee’s Peepshow Hashbrowns” (gross!)

“King of Stuffed Mushrooms” and “Jambi-laya”

“Fire in the Playhouse Bread with Cheesy White Bean Dip”

The cheesy white bean dip was kind of amazing.  I’m told the recipe is in Eat, Drink & Be Vegan.

“Connect the Dots Quinoa” and Cowvin Cookies from Sticky Fingers Bakery in the back.  Melisser won the cookies in some contest I think.

“Dinosaur Family Kale” and “Cowboy Curtis’ Cookie Sandwiches”

“Bowtie Pasta Salad” and “Pterri’s BBQ Not Wings”

“Globey’s International Speculoos Brownies” and “Ant Farm on a Log”

“Chairy Pie”

My plate – I didn’t get an individual picture of the “Copper Penny Salad”, and I forgot to get some of the bowtie pasta the first time through.  I definitely went back for seconds though.

Dessert plate

To finish up, a “Whacky Tapi-oca Pudding Shooter”.

I unfortunately had to leave the party before midnight to come back to my house and co-host.  There are more pictures from the Peewee party in this thread.

I definitely wanted a hearty brunch when I finally woke up on New Year’s Day, so I made tofu scramble with onions, peppers and mushrooms.  I made toast from the ends of the loaf I used to make the french toast bites, and topped it with leftover strawberry sauce.

For the past couple years I’ve wanted to eat black eyed peas on New Year’s Day, but until now I hadn’t made it happen.  According to Wikipedia, “Black-eyed peas are traditionally eaten on New Year’s Day in the Southern United States and in some other parts of the U.S…The traditional meal also features collard, turnip, or mustard greens, and ham. The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money.”  This time I was determined to have my black eyed peas!

The black eyed peas were sauteed with peppers, onions and garlic.  I cooked the brown rice in my rice cooker with tomatoes and cajun seasoning, and brightened it up with a splash of lemon juice at the end.  For the collards I used the Sauteed Collard Greens recipe from VCON.  This is basically how I like to cook my greens, but following the recipe I think they came out a bit tastier.  Especially because of the four cloves of garlic.  Instead of the stock I used water mixed with chicken broth seasoning, worcestershire sauce and soy sauce.

I wish everyone a happy and prosperous 2009!

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VeganMoFo: Sticking With The Plan

It’s been four days since I started focusing more on eating healthily, and I think I’m doing…okay.  I did really well Friday, including doing a 45 minute pilates video.  Saturday I only walked for 25 minutes or so, and ate pretty well except for some bbq chips.  Weekend are always hard for me, we usually have people over and barbeque and hang out, and there’s usually a bag of chips out.  In comparison with Sunday though, Saturday was great.  We went to a sports bar to watch the Raiders game at 1, so I found myself stuck and hungry, and the only thing there that I could eat was french fries.  So that was my lunch.  And dinner ended up being blue corn chips with salsa, and a whole wheat hamburger bun by itself.  I don’t think I ate too much necessarily, but the quality of food was pretty bad.  But it happens, and I’m back on track today.

As an aide for the plan, I spent some time compiling a list of recipes that either fall within my guidelines or can be adjusted to.  I’m posting them below mostly for my reference, but also as a tool for anyone else who might be looking for the same kinds of recipes.  I started in on the list over the weekend.

A few weeks ago Megetarianmade the VegNews Mac ‘n’ Cheese, and upon searching just now I see that Jessy just tried it too.  For anyone who hasn’t seen the recipe, you can find it here.  The sauce is made from blended potato, carrot and shallot.  I knew it was going to be plenty good, but had a hard time refraining from throwing a bunch of nutritional yeast in it.  I did make a few changes – I used brown rice veggie spirals pasta (in the attempt to vary my grains), and instead of blending margarine with the breadcrumb topping, I left the breadcrumbs plain then sprayed on some olive oil when the dish was assembled.  Oh, and I added steamed broccoli.

The texture was right on, but if I make it again I will definitely add nutritional yeast and maybe another thing or two to pump up the “cheesy” factor.  As is it seems like more of a saucy casserole than a mac ‘n’ cheese.  The recipe says it makes six servings which is probably a good size for a side dish.  It definitely only made four full-meal servings for us.

For grilling Saturday night I made Jerk-Spiced Portobello Steaks from Vegan Planet.  I wasn’t sure how well the rub technique would work.  I was worried the spice mix wouldn’t really stick, but it definitely stuck well enough.  These “steaks” were sweet, spicy, mushroomy, and downright great.  Served on a whole wheat bun with lettuce and grilled peppers – red, green and jalapeno.

We bought a whole bag of potatoes, so Sunday morning I tried my hand at hash browns.  Hash browns are hard to do right.  I think maybe I’m afraid to use as much oil as good hash browns would require.  They didn’t look very nice at all, but they tasted good enough.

And now, the longest list of mostly healthy vegan recipes anyone could ever need, in no particular order.

Squash Spice Bread – VT (Vegetarian Times) Oct 07 pg 82
Sunset Sweet Potato Biscuits – VT Oct 07 pg 66
GF Tempeh Stroganoff – VT Oct 07 pg 78
Vegan Moussaka – VT Nov/Dec 07 pg 64
Eastern European Red Lentil Soup – VT Nov/Dec 07 pg 81
Slow Cooker Vegetable Vindaloo – VT Nov/Dec 07 pg 37
Banana Buckwheat Pancakes – VT Jan 07 pg 77
Seitan Meatballs with Winter Tomato Sauce – VT Jan 07 pg 74
Oven Baked Wild Rice Pilaf with Mushrooms – VT Nov/Dec 06 pg 35
Three Sisters Casserole – VT Nov/Dec 06 pg 61
Spicy Tofu Bento Bowl – VT Nov/Dec 06 pg 84
Crispy Breakfast Bars – VT Oct 05 pg 77
Corn & Quinoa Chowder – VT Nov/Dec 05 pg 28
Marinated Kale & Cabbage Salad – VN (VegNews) Jan/Feb 08 pg 58
Creamy Golden Potato-Squash Soup – VN Nov/Dec 06 pg 67
Cheddary Cheese Soup – VV (Vegan Vittles) pg 83
Chickpeas A La King – VV pg 119
Not Your Mama’s Meatloaf – VV pg 126
Unrolled Cabbage Rolls – VV pg 127
Miso Soup with Edamame – YRR (Yellow Rose Recipes) pg 48
Cajun Spiced Tofu – YRR pg 158
Hot & Sour Soup – LDV (La Dolce Vegan) pg 104
Beauty & the Beet Borscht – LDV pg 116
“Chicken” & Rice Soup for the Soul – LDV pg 121
Winter Vegetable Bisque – VP (Vegan Planet) pg 85
Savory Amaranth Porridge – VP pg 221
Adzuki Beans & Winter Squash Saute – VP pg 277
White Bean Cassoulet – VP pg 290
Tofu Vindaloo – VP pg 312
The Ultimate Veggie Burgers – VP pg 462
Indian Split Pea & Vegetable Cake – VV (Versatile Vegetarian) pg 46
Sweet-and-Sour Cabbage with Peanuts – VV pg 46
Thai Salad with Tofu – VV pg 97
Falafel Sandwiches – VV pg 112
Chili sin Carne al Mole – VWAV (Vegan with a Vengeance) pg 68
Black Bean, Mushroom & Quinoa-Stuffed Peppers – VWAV pg 83
Black-Eyed Pea & Quinoa Croquettes with Mushroom Sauce – VWAV pg 88
Chickpea Broccoli Casserole – VWAV pg 96
Orange-Glazed Beets – VWAV pg 117
Ethiopian Seitan & Peppers – VWAV pg 167
Chickpea Mash Stew – EV (The Everyday Vegan) pg 84
Spicy Thai Stew – EV pg 88
Mushroom Pecan Burgers – EV pg 114
Creamy Potato Leek Bake – EV pg 124
Baked Herbed Spaghetti Squash – EV pg 146
Apple Swirl Loaf – EV pg 163
Cinnamon Cornmeal Muffins – EV pg 166
Simple Whole Wheat Pancakes – PP (The Peaceful Palate) pg 22
Oatmeal Waffles – PP pg 25
Antipasto Salad – PP pg 60
Green Velvet Soup – PP pg 72
Winter Squash & Hominy Stew – PP pg 83
Pilau – PP pg 97
Chinese Bulgur – PP pg 101
Pasta Primavera – PP pg 108
Cabbage Rolls – PP pg 123
Mjeddrah – PP pg 124
Tofu Croquettes – PP pg 126
Neat Loaf – PP pg 128
Yellow Split Pea Dal – PP pg 131
Samosa Stuffed Baked Potatoes – VCON (Veganomicon) pg 60
Creole Stuffed Peppers – VCON pg 61
Lower-Fat Cauliflower Hummus – VCON pg 68
Snobby Joes – VCON pg 98
Chickpea-Quinoa Pilaf – VCON pg 115
Mexican Millet – VCON pg 118
Mediterranean-Style Baked Lima Beans – VCON pg 121
Seitan Cutlets – VCON pg 132
Double Pea Soup with Roasted Red Peppers – VCON pg 140
Baked Potato & Greens Soup – VCON pg 146
Tempeh Shepherdess Pie – VCON p 167
Spaghetti Squash Mexicana with Tropical Avocado Salsa Fresca – VCON pg 178
Braised Seitan with Brussels, Kale & Sun-Dried Tomatoes, VCON pg 182
Pumpkin Saag – VCON pg 184
Spaghetti & Beanballs – VCON pg 189
Almond-Quinoa Muffins – VCON pg 227
Applesauce-Oat Bran Muffins – VCON pg 229

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