I am having a contest. I want your best veggie burger recipes. They can be anything that you want or like to make – based on beans, grains, soy, nuts. It’s your choice. The only caveat is that you may not use any animal products. The prize package is still being put together but will definitely include food: some sweet treats, some spices and other
Cashew Cheese
This is another post by my “virtual” intern Maggie Sloan, a vegan nutrition school graduate working her way toward becoming a Registered Dietitian. I have learned how to cook some really awesome food since becoming vegan earlier this year. I love it! It’s so much more creative than the traditional American diet. I’ve eaten/made so many dishes I never would have thought about if I
Vegan Burrito
Do you love burritos? Vegan burritos are especially tasty and easy to make at home from ingredients that you have on hand. This mixed red bean and brown rice burrito has the added bonus of sweet red pepper, sweet potatoes, regular potatoes, avocado, cilantro and a good shot of hot sauce.
Sunny Spanish Squash
Sunny Spanish Squash Serves 4 This recipe was developed in front of a class at the McDougall program in Santa Rosa. It relies on using pimenton, smoked Spanish paprika to enhance the flavor. If you can find smoked salt, add it to increase the smoky punch. 1 onion, sliced 2 cloves garlic, minced 4-6 cups sliced summer squash 2 tsp. Pimenton (smoked Spanish paprika) 2
Asparagus with Sweet Mustard Dressing
Asparagus with Hot and Sweet Mustard Dressing Serves 4 This simple salad not only looks and tastes terrific, it is easy to prepare. 12-16 ounces asparagus 2 tablespoons hot and sweet mustard 1 tablespoon rice wine vinegar 2 tablespoons toasted sliced or slivered almonds 2 tablespoons finely minced red pepper Break tough ends off asparagus. Steam for 4 to 6 minutes, until asparagus is still
Stuffed Shiitake Mushrooms
This is one of my older recipes when I used meat substitutes. If you no longer use them either, I’d suggest making a spiced up quinoa stuffing and using that instead. These will be equally as delicious. If you are cooking for real “meat eaters”, stick with using the “sausage” type stuffing so that they feel more at home. Stuffed Shiitake Mushrooms Save Print
The Veggie Queen’s Spicy Black and Green Soybean Salad
Spicy Black and Green Soybean Salad Serves 4-6 Making a main dish salad does not get much easier than this. You can prepare the dressing in advance and keep it in the refrigerator. When you are ready, just pour it over the other ingredients and let sit for at least 15 minutes. 1 cup fresh or frozen green soybeans (also called edamame), thawed if frozen
The Veggie Queen’s Baked Tofu Italiano
Tofu Italiano Serves 3 to 4 Baking tofu produces a firm texture that appeals to many people. In this case it is infused with Italian seasonings. 1 pound firm tofu, cut in 4 slices and then cut into triangles 1 medium onion, sliced into rings or 1 leek chopped 1 tablespoon tamari 1 tablespoon rice vinegar 3 cloves garlic, minced 1 tablespoon Italian or Tuscan