Category: Main Courses

  • Vietnamese Salad with Grilled Tofu

    Vietnamese Salad with Grilled Tofu

    This chilled salad makes for a wonderful summertime dish. It would make a great side to bring along to a picnic or party and isn’t nearly as heavy as many traditional oil-based salads (although I’m not convinced it couldn’t use a bit of oil in the dressing). This is a 3-step salad. It requires dressing,…

  • A Taste of Thailand: Red Curry

    A Taste of Thailand: Red Curry

    I often wonder why Thai cuisine isn’t more popular in the United States. The aroma and taste of Thai curry is really like nothing else, and when prepared with a red curry paste made from a fresh ingredients at home, it’s such a treat! This adaptation is from Mark Reinfeld and Jennifer Murray’s book, The 30…

  • Seitan Wellington

    If you’re in the mood for a tasty, warm, stick-to-your-ribs kind of meal, then look no further. Seitan wellington is a dish inspired by the classic beef wellington. This is a very loosely put together recipe, and I may tighten it up in the future. For now, use your best judgment given the ingredients and…

  • Extreme Chocolate Brownie Waffles

    Extreme Chocolate Brownie Waffles

    In this adapted recipe from the Veganomicon, I’ve taken a bit of reserved batter to make a brownie batter sauce to pour over the waffles for that gooey, chocolaty goodness. I did not use soy yogurt from this recipe and opted to use just a few chocolate chips, since the waffles were going to be topped…

  • Creamy Autumn Butternut Squash Soup

    Creamy Autumn Butternut Squash Soup

    This creamy butternut squash soup is simple to make and has a wonderfully unique flavor that is not often found in a made-from-scratch soup. The sharp balsamic vinegar blends well with the light taste of butternut squash. Topping each bowl of soup with fresh dill really balances out the dish. * I use the Cuisinart Hand…

  • Spinach Fettuccine Alfredo with Tofu Scallops

    Spinach Fettuccine Alfredo with Tofu Scallops

    This thick, creamy vegan alfredo is perfect served atop a warm bed of spinach fettuccine. Paired with a few simple, velvety tofu scallops, you’ll love this rich and delicious warming meal. This meal is fairly quick to prepare, as long as you’re willing to cook the pasta, alfredo and scallops simultaneously. Fortunately, you can always…

  • Julienned Carrots & Zucchini with Pasta

    Julienned Carrots & Zucchini with Pasta

    This twist on fettuccine primavera has vegetables and pasta put together so naturally it’s bliss. The carrot, zucchini and pasta get together for a culinary ménage à trois that takes about as long to make as a plate of pasta and marinara. If you don’t have a julienne slicer, this might take a bit of time to…

  • Sicilian Greens and Chickpeas

    Sicilian Greens and Chickpeas

    This Italian inspired meal puts the spotlight on Italian greens. Sicilian Greens and Chickpeas is an absolute favorite – it’s warm, satisfying and the combination of flavors is surprisingly perfect (oh, it’s nutritious, too!).