Since tostadas are so simple, you hardly need a recipe. But I wanted to show just how super quick and easy it is to make a weeknight meal. This dish comes together in less time that it would take to drive down to the local fast food place to pick up take-out. It probably works out to be cheaper too! Contributed by Dianne Wenz, from VeggieGirl. more→
I almost named this “The World’s Easiest Lasagna” because this dish is super easy to make. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your dinner guests will think you slaved away in the kitchen for hours. I served this at a party once and it was a huge hit, so I can attest to it’s omnivore friendliness. This tastes even better reheated the next day. Contributed by Dianne Wenz, from VeggieGirl.
I love all nut butters, but I’ll always be hopelessly devoted to my beloved peanut butter. Spicy peanut sauce is my weakness, so any day that this scrumptious, spicy, peanutty Pad Thai is on the table is a day to celebrate. Contributed by Dianne Wenz, from VeggieGirl. more→
Sometimes I get unexplainable cravings for a spicy stir-fry. The last time the hankering hit, I checked the fridge to find I had a tub of tofu and plethora of broccoli, so Kung Pao Tofu happened. This recipe is based on a Kung Pao Vegetable dish I posted a few years ago. Contributed by Dianne Wenz, from VeggieGirl. more→
This Thai Coconut Tempeh dish was inspired by a chicken recipe in a recent issue of Martha Stewart Living. I was lured in by the words “coconut” and “pineapple,” and the recipe was easily veganized by swapping out chicken for tempeh and fish sauce for tamari. I also added some vegetables to the dish to give it a nutrient boost, and served it with a side of sautéed kale, because every meal should contain some greens. Contributed by Dianne Wenz of VeggieGirl.
After being asked where I get my protein, I’m usually asked where vegans get their calcium. From beans and greens, of course! This recipe fits my at-least-4-colors at every meal rule (green kale, brown mushrooms, white shallots, red sun-dried tomatoes, and black olives), but it also follows Dr Fuhrman’s G-BOMBS plan (greens, beans, onions mushrooms – berries and seeds will have to wait for another meal). I didn’t make it with any plan in mind though – I just knew the combination would taste good! Contributed by Dianne Wenz, from VeggieGirl. Photos by Hannah Kaminsky.
Review and photo at top by Dianne Wenz. I really dislike malls and impersonal gifts, so during the holidays I often make presents for those on my Christmas list. I give cookies and cupcakes to certain people like the girl who cuts my hair and the complex superintendent. I’ve always wanted to amp my gift giving craftiness up a little though, with fancy wraps and homemade jams.
This just might be the year that I do just that, as I’m now armed with Joni Marie Newman’s Vegan Food Gifts: More than 100 Inspired Recipes for Homemade Baked Goods, Preserves, and Other Edible Gifts Everyone Will Love.* more→
Because of of its pumpkiny goodness, this soup is perfect to serve as a starter to everyday meals as well as festive occasions, like Thanksgiving. If serving for a holiday meal, remember that it’s filling enough to be a dinner centerpiece on its own, so serve in modest portions, otherwise you won’t have enough room for anything else! Recipe and photo by Dianne Wenz of VeggieGirl.
Reviewed by Dianne Wenz. 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 I’m now on. When I heard about Artisan Vegan Cheese I could hardly contain my excitement! A new cookbook from Miyoko and it’s how to make cheese? How awesome is that? more→
Reviewed by Dianne Wenz. I’m a big fan of my slow cooker and an even bigger fan of Robin Robertson, so earlier in the year when I heard that she was working on a new vegan slow cooker cookbook, I began to eagerly await the date of it’s release. Fortunately, the wait is now over, and I am now lucky enough to have a copy of Fresh from the Vegan Slow Cooker in my possession! more→
I tell my health coaching clients to get at least four colors onto their plates at every meal, with green being the main color. Without getting too science-y about it, the nutrients in fruit and vegetables lie in their color, and therefore eating lots of colors ensures that we’re getting lots of nutrients. Pretty simple, huh?