Author Archive
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. It’s also cat friendly, as I caught Archie sitting on the counter nibbling on it after I turned my back. I guess that cliché about orange cats and lasagna is true! Also, this tastes even better reheated the next day. Contributed by Dianne Wenz, from VeggieGirl. Read More→
Print This Post
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. Read More→
Print This Post
This Tempeh Tamale Pie recipe is a vegan adaptation of the traditional Mexican dish. Serve with warm flour tortillas and a big, colorful salad. Contributed by Dianne Wenz, from VeggieGirl. Read More→
Print This Post
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. Read More→
Print This Post
I live in such a large vegan bubble, that I sometimes forget that there are still meat eaters out there in the world. I’m painfully reminded of the fact when I flip through a “mainstream” magazine and see recipes for all sorts of meaty dishes. Most of the recipes seem pretty gross to me, but every once in a while a dish will stand out as something that would taste really good if it was veganized. This Thai Coconut Tempeh dish was adapted from a chicken recipe in this month’s issue of Martha Stewart Magazine. 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 I served it with a side of sautéed kale, because every meal should contain some greens. Contributed by Dianne Wenz, from VeggieGirl. Read More→
Print This Post
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. Read More→
Print This Post
These chocolatey banana and peanut butter muffins are healthier than your average muffin, as they’re not made with processed oils or heavily refined sugars. They’re quite tasty too, if I do say so myself! Recipe and photo contributed by Dianne Wenz of VeggieGirl.com. Read More→
Print This Post
Review contributed by Dianne Wenz of VeggieGirl. 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. Read More→
Print This Post
