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 or other seasonal fresh fruit. Photos by Rachael Braun. more→
This homestyle Italian classic, updated with vegan sausage, makes a warming one-dish winter meal. It’s especially good served over cooked polenta. Mild, pale-green Italian frying peppers are commonly available in supermarkets and produce markets. more→
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!
This naturally well-flavored side dish of sweet leeks and bell peppers goes well with just about any kind of simple plant-based protein entrée. more→
Summer is the perfect time to make the luscious Spanish classic, piperade, when peppers of all colors are abundant and relatively inexpensive. This is a great partner for most any sort of pasta dish, hot or cold, or to serve alongside a summertime sandwich. Use leftovers to fill fajitas. more→
This stir-fry of colorful bell peppers is a great addition to a late-summer meal. Toss it with some pasta, and you have dinner. more→
This attractive recipe is quite common in old southern cookbooks. I suggest making it in late summer, when the evenings begin getting cool enough to allow baking. Using fresh sweet corn and a combination of both green and red bell peppers, this colorful preparation is an enticing dish for company.
Quinoa, black beans, and corn add up to a hearty filling for vegan stuffed peppers. Since you’ve got the oven going at 400º, you may as well roast your favorite combination of veggies at the same time. Broccoli, cauliflower, eggplant, portobello mushrooms, hard or tender squashes, and fennel are all good choices. A simple coleslaw goes well with these stuffed peppers, whether or not you serve with roasted vegetables. more→