Monthly Archives: November 2012

Vegan Cream of Broccoli Soup

This broccoli soup gets a thick, creamy base from pureed white beans. This simple preparation is comforting and nourishing for kids and adults alike. This is very nice served with whole-grain croutons.

Artisan Vegan Cheese by Miyoko Schinner

Review and photos by Dianne Wenz of Veggie Girl. One of the first cookbooks I bought after going vegan in 2001 was Miyoko Schinner’s The New Now and Zen Epicure.* I didn’t know much about cooking back then and The New Now and Zen Epicure really helped to get me get started on the culinary path […]

Asian Noodle Soup with Baby Bok Choy and Mushrooms

Thick, hearty udon or soba noodles make this quick soup substantial, yet it’s not too filling to serve as a first course for an Asian-style meal, like a colorful veggie stir-fry.

Tofu and Seitan Sauté with Easy Gravy

Here’s a high-protein skillet of tofu and seitan, enveloped in either of two savory vegan graveies of your choice: Easy Mushroom Gravy or Sage Gravy.

Tofu Vegetable Soup with Bean-Thread Noodles

This Asian-style soup is ideal when you’re in a hurry. It can be on the table in about 20 minutes.

Pasta and Tofu Salad

This simple pasta salad is reminiscent of a retro favorite, tuna-noodle salad, with baked or firm herbed tofu standing in. It’s a pasta salad that’s welcome all year round, not just during summer months. In addition, once you have your noodles cooked, this takes hardly more time to make for lunch than a sandwich, and […]

Barley with Mushrooms and Browned Onions

Mushrooms and barley are a match made in culinary heaven. Best known for their pairing in comforting soups, they make an equally good duo in this hearty side dish. Brown mushrooms yield a richer flavor than white, so give them a try.

Rice and Peas

This mild rice dish, inspired by the Italian classic risi e bisi, or rice and peas. Serve as a side dish with bean dishes and tofu dishes.