Tempeh is one obliviously of my favorite proteins to work with, and I’ve found it makes the best little sliders. These are great are because you get about 4 per standard package of tempeh. Since living in LA, these lil’ guys have become a staple in my catering arsenal. Here is a hint: you can replace the sriracha with BBQ sauce if it’s too hot you! (FromThe Lusty Vegan* © 2014 by Ayinde Howell and Zoe Eisenberg. Used by permission, Vegan Heritage Press.) more→
This meal is perfect for those times you open up the fridge and the selection looks sparse. All you’ve got is a package of tofu and an abundance of condiments. The recipe may seem simple, but that’s exactly why it’s here. Every now and then you have to hit the easy button, and for a simple staple like this, you shouldn’t try and over-think it. If you have a package of tofu and you don’t want it to go bad, this will solve that problem and give you leftovers. (From The Lusty Vegan* © 2014 by Ayinde Howell and Zoe Eisenberg. Used by permission, Vegan Heritage Press.) more→
There are no words to describe Lentil and Mushroom Shepherd’s Pie (from Vegan Holiday Kitchen) other than as a deep dish of absolute comfort.It’s a bit of a project, but not difficult, and definitely worth it for a special occasion meal. Photo above by Susan Voisin. more→
Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. This makes for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals. Photos by Hannah Kaminsky. Adapted from The Vegetarian Family Cookbook. more→
I lived in Fort Worth, Texas for eleven years, and while I lived there, I had some of the best BBQ I’ve ever eaten. This taco is an ode to my second home. It’s basically a BBQ sandwich served inside a flour tortilla. It’s messy, a bit decadent, but oh-so-tasty. If you want to up the heat level, add some minced serrano chiles to the top. From Vegan Tacos: Authentic & Inspired Recipes for Mexico’s Favorite Street Food* by Jason Wyrick, © 2014. Reprinted by permission from Vegan Heritage Press.
This sweet-and-sour stir-fry, featuring high-protein seitan or tempeh along with colorful vegetables and pineapple, has several steps but can be made easily and at a leisurely pace. Best of all, it results in a delicious and nourishing meal. This is especially good served over bean-thread noodles or Asian brown rice vermicelli, but soba or udon work well, too. Long-grain brown rice and brown basmati rice are good choices as well. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
Here’s a fresh take on the classic fresh tomato and basil pizza known as Margherita. This variation is packed with extra flavor from garlic and black olives. To heighten the garlic flavor and aroma further, you can sauté the garlic in infused oil as suggested in the recipe. This is a perfect pizza for late summer when tomatoes are at their peak of flavor. more→