a high protein, high comfort food sure to please even the pickiest palate Ingredients Sauce 1 tbsp oil (I use peanut) 16 oz sweet peppers or 3 bell peppers, cut in large chunks 1 cup vegan half & half (recipe below or use store bought) 1 8 oz can tomato sauce 1/2 cup water 1…
Category: Main Dish
Vegan “No Chicken” and Dumplings
comfort food at its finest Ingredients Soup 6 tbsp vegan butter 1 yellow onion, diced 1 stalk celery, diced 1 cup carrots, diced 3 garlic cloves, minced 1 tsp salt 3 tbsp all purpose flour 6 cups water 2 cubes Edward & Sons Not Chick’n Bouillon Cubes 1/2 cup cashew cream (recipe below) or Ripple…
Teriyaki Tofu & Ramen Lo Mein
As the old adage goes, “You can have fast, cheap, or good. Pick one.” Well, with this recipe, you can get all three–and it’s vegan, too. This dish can feed four people for less than $2/person, whips up in less than half an hour, and is extremely easy to customize to your taste buds. Don’t…
Vegan Alfredo Sauce
Fettuccine Alfredo was my husband’s favorite food long before he went vegan. It’s hard to top the decadent richness of heavy cream combined with the comforting familiarity of parmesan and pasta. The biggest trial with this vegan conversion was finding a base for the sauce that captured the richness of the heavy cream and the…
Vegan Potato Soup
1 tablespoon peanut oil 1 large onion or leek, chopped coarse 1 large stalk celery or small celery root, chopped coarse 4 sweet peppers or 1/2 bell pepper, chopped coarse (can omit if you’re not a pepper fan) 1 cup water 2 tsp vegetable bouillon or 1 block not chick’n bouillon 1 8.5oz carton coconut milk…
Curried Quinoa & Chickpea Salad
Curried Quinoa & Chickpea Salad Serves 4 Takes 15-25 minutes Ingredients 1 cup quinoa, dry 1 cup broth 1 10oz can diced tomatoes with green chilies (think Ro*Tel) 1 15.5oz can garbanzo beans, drained 1 tsp curry powder salt/pepper to taste Instructions Place all ingredients into a rice cooker and cook until done. Alternately, cook on…
Food For Thought 