Archive for August, 1999
Here’s an enticing way to showcase tofu with colorful peppers. It’s a good summer main dish when you want dinner on the table quickly. Serve with a simple cooked grain or potato dish and a big fresh salad. Read More→
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These mildly spiced vegan tofu burgers can be served on burger rolls with all of your favorite condiments. Or, serve them on their own as a side dish for grain, potato, or pasta dishes. Young children may enjoy eating these out of hand at room temperature. Read More→
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Common to many regional Middle Eastern cuisines, this is one of those super simple dishes that, with the right ingredients, is amazingly tasty. Especially welcome as a fast summer dish, this is a good showcase for the abundance of delicious tomatoes in season. Shakshouka, in its original version, is made with eggs; in this vegan rendition, only one change needs to be made—silken tofu replaces the eggs. Serve with hummus, tabouleh, and fresh pita for an easy brunch. Adapted from Vegan Express. Read More→
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This delectable stir-fry goes well with a simple slaw and spring rolls from the freezer section of your natural foods store. Read More→
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I love what barbecue sauce does for tofu. This easy tofu recipe is excellent over brown rice or quinoa. Read More→
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Here’s a colorful, veggie-filled pasta dish that’s always a crowd-pleaser. This is a great choice as a vegan potluck recipe for warm weather occasions. Read More→
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Corn and multicolored peppers look enticing against the dark backdrop of the black beans. Read More→
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An invigorating melange of flavors, textures and colors, this is an attractive dish to serve at room temperature, any time of year. Read More→
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