Author Archive
Grilling radicchio brings out its sweeter side, and pairing it with
an Asian dressing balances its assertive flavor. Contributed by Tamasin Noyes, from Grills Gone Vegan, © 2013, Book Publishing Company. Reprinted by permission. Read More→
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This sauce is sensational over grilled seitan or vegetables, on potatoes, or as a dip for fried foods. It also peps up sandwiches when used as a spread. Contributed by Tamasin Noyes, from Grills Gone Vegan, © 2013, Book Publishing Company. Reprinted by permission. Read More→
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In diner lingo, anything spinach is called “Popeye,” hence the name for this variation on the classic club sandwich. Although we often
see club sandwiches with a third slice of bread, they were originally made with two slices. Some people believe the name came from the club cars, which date back to the late 1800s. This grilled vegetable sandwich recipe is from American Vegan Kitchen: Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites
(© 2010, Vegan Heritage Press) by Tamasin Noyes.
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This homestyle favorite, made with potatoes, onions, peppers, and vegan sausage, makes a hearty brunch or dinner. Contributed by Tamasin Noyes, from American
Vegan Kitchen (© 2010 Vegan Heritage Press). Read More→
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One of America’s favorite comfort foods is made here with a roasted red pepper sauce. This vegan pizza recipe is from American Vegan Kitchen: Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites (© 2010, Vegan Heritage Press) by Tamasin Noyes. Read More→
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