Stir-Fried Tofu with Spring Greens is easy to make and versatile. See the note in the recipe for suggestions on which leafy greens to use; you can vary it each time. My favorite is baby bok choy!
Starting a meal with a veggie-packed vegan soup fills you up in a good way. Hardy vegetables (especially roots and cruciferous veggies), grains, beans, peas, and lentils are quite filling, yet low in calories. more→
Cauliflower with Parsley-Pecan Breadcrumbs makes for a comforting duo. In this nourishing and substantial side dish, pecans and lots of parsley add a major yum factor to the crumb topping.
Fresh Corn and Tomatillo Salsa is delicious served as an appetizer with tortilla chips, this refrigerates even better than fresh tomato salsa, so it’s a good one to make ahead.
Baked Eggplant Stacks with Cashew Ricotta just need a colorful salad and fresh whole grain bread (or a simple pasta or grain dish) for a fantastic meal. Make sure to start soaking the cashews and pine nuts for the “ricotta” well ahead of time.
There are no words to describe this Lentil and Mushroom Shepherd’s Pie 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.
OVEN “FRIES”: Use one large or two medium potatoes per person (preferably red-skinned, Yukon gold, or other firm-fleshed variety). Peel the potatoes and cut them into long, 1/2-inch thick fry-shaped strips. Combine them in a large mixing bowl with a modest amount of light olive oil and toss well to coat. Sprinkle with a little salt. Transfer to a nonstick baking sheet. Bake in a preheated 425º F. oven, stirring gently every 10 minutes, until the potatoes are crisp and lightly browned, about 25 to 30 minutes. Serve at once. Note, this is also an excellent way to serve sweet potatoes. more→
These treats aren’t too sweet if you use unsweetened coconut. Alternatively, you can substitute 2 to 3 tablespoons of sweetened coconut for part of the unsweetened coconut and omit the confectioners sugar. If you don’t have dark rum, use ½ to 1 teaspoon rum extract and make up the rest of the liquid (to equal the 1 tablespoon) with pineapple juice or a little water or almond milk. Recipe from Vegan Without Borders* by Robin Robertson/Andrews McMeel Publishing, LLC ©2014, reprinted by permission. Photos by Sara Remington.