Monthly Archives: November 2012

Vegan Caprese Salad (Tomatoes, Mozzarella, & Basil)

This veganized version of the classic combination of fresh summer tomatoes, mozzarella, and basil barely qualifies as a recipe, but it’s impressive enough to be greeted with delight every time. Basically all you need is vegan mozzarella-style cheese (either the kind you can get in natural foods stores, or a more artisanal variety), a few medium-sized lush, […]

Broccoli Salad with Yellow Peppers and Cranberries

Here’s a simple but dazzling broccoli salad featuring yellow peppers and dried cranberries that’s as nutritious as it is appetizing. Photos by Rachael Braun.

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 […]

Fruity Kale Salad

This simple and beautiful massaged kale salad provides a gorgeous burst of color for every day or special occasion meals (festive enough to include in a vegetarian/vegan Christmas or Thanksgiving dinner menu). It’s so luscious that I consider this the salad equivalent of candy! 

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 featuring bean thread noodles, tofu, and greens, is ideal when you’re in a hurry for something warming. 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 […]