Archive for the tag "Vegan"

Spiced Lentils with Potatoes and Carrots (serves 4)

Once in a Blue Moon Summer Tart: It’s Summer-Full (But Gluten and Sugar-Free!)

Persian Style Stuffed Eggplant with Cashew Ricotta and Pistachios (serves 2)

Lentil Burgers with Cashew Garbanzo Ricotta (makes 8)

Cashew Garbanzo Ricotta (makes 2 cups)

Mediterranean Eggplant (serves 6)

Nana’s Sweet & Sour Hot Potato Salad (serves 4)

Baked Potatoes with Mushroom-Broccoli Topping (Serves 3)

Adzuki, Sesame Rice Balls with Kale and Shitake Mushrooms (makes 6)

Jalapeno Corn Cakes (makes 4)

Penne Rigate with Tomatoes, Peas and Pine Nuts

Black Bean and Pepper Quesasdillas

Curried Quinoa-Stuffed Peppers in Coconut Milk (serves 4)

Tofu Scramble (serves 4)

Chili Bean and Rice Bake (serves 4)

Herbed Tofu Stuffed Portabella Caps (serves 4)

Vegan Ricotta (makes 16 oz.)

Slow Cooker Tuscan Bean and Kale Soup (serves 10 and freezes well)

(NEWLY EDITED) Millet with Root Vegetable Curry (serves 8)

Beet, Chicory, and Radish Salad (serves 6)

Tabbouleh

Tagliatelle with Mushrooms, Walnuts and Peas (serves 2)

Spiced Lentils with Potatoes and Carrots (serves 4)

Pinto Beans, Corn Tortillas and Pico de Gallo (serves 4)

Thai Noodles with Cashews, Asparagus and Tofu (serves 4 or 2 very hungry people)

Rainbow Quinoa in Poblano Shells with Salsa, Grilled Corn, and Guacamole (serves 2-4)

Gluten-Free Pizza Bianca

Potato Gnocchi with Tomato Basil Sauce

Mushrooms Provencal with Polenta

Black Beans and Pepper Rice (serves 4)

Penne with Peas and Asparagus

Polenta with Mushroom Pepper and Olive Sauce (serves 4)

Coconut Curried Cauliflower and Chickpeas (serves 4)

The Schnoodle Goes Vegan, Day 3

The Schnoodle Goes Vegan

Vegan Black Bean and Potato Soup (serves 4)

Spinach with Potatoes and Hummus (serves 4)

Vegetable Lentil Soup (serves 8 and freezes)

Vegan Oatmeal Raisin Nut Biscuits (makes 12)

Pasta with Tomato Mushroom Olive Sauce

The Three Sisters – Polenta with Beans, and Squash in a Tomato Chili Sauce

Savory Rice with Artichokes and Peas (Serves 4) GVFMBB*

Day 3 GVFMBB Baked Sesame Tofu with Red Chard and Walnuts

Sauteed Swiss Chard

Curried Apple, Carrot and Butternut Squash Soup (serves 8 as a first course)

Sweet and Sour Stewed Okra (makes 2 quarts)

“the whole garden” Caponata ~ Eggplant Salad (makes 4 pints)

Chopped Brussels Sprouts Salad

Tomato Pesto Salad

Gazpacho