Here’s a vegetable-filled variation of the traditional stacked cheese enchilada. Using vegan cheese, it’s a snap to make. Serve with baked sweet potatoes and a big salad. Read More→Print This Post
Roasted red peppers scream summertime. Their understated sweetness catapults so many foods to the next flavor level.
Roasted red peppers taste terrific atop crusty bread, seasoned with fresh basil, salt, pepper, olive oil and enjoyed with a glass of dry rose. They can also elevate a humble sandwich from drab to fab. For an easy summer dinner, try them, thinly sliced, tossed with some arugula and served over whole wheat pasta with a dousing of best-quality extra-virgin olive oil. Read More→
Using different colors of bell peppers makes this dish absolutely stunning. You can also substitute 1 to 2 additional bell peppers in place of the mushrooms if you prefer. Recipe and photo courtesy of Lindsay S. Nixon, adapted from The Happy Herbivore Cookbook. Read More→Print This Post
Stuffed bell peppers are high on my list of comfort foods. Orzo, a tiny, rice-shape pasta, makes a nice filling. Read More→Print This Post
Fresh ingredients and pantry staples create a beautiful and nutritious dinner on the fly. This dish is equally delicious – if not more so – the next day. Recipe and photo courtesy of Betsy DiJulio, from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (© 2011, Vegan Heritage Press). Read More→Print This Post
The catch-phrase, “beautiful soup” suits this one well, with its colorful garnish against a rich red background. Read More→Print This Post
Soft tofu is a good choice for dishes in which it is crumbled, as in this veggie-filled, egg-free scramble. While this would certainly also make a good brunch or lunch dish, it also makes a wonderful light dinner with whole grain toast or sautéed potatoes, and some sliced oranges and tomatoes. Read More→Print This Post
Here’s the Chinese restaurant classic, in a hearty, “beefy” vegan version using seitan in place of the real thing. It’s better this way!