Category Archives: AUTUMN

Vegetable Lasagna

No tofu, no nuts, low fat, low salt—just vegetables and pasta. I totally tweaked this old recipe of mine and it’s *packed* with flavor. It’s even good enough for people that expect cheese!

Vegetable Lasagna

Spinach Mixture
3-4 tablespoons vegetable stock
4 cloves garlic, minced
21 ounces sliced mushrooms (mince the stems)
2 10-ounce packages frozen chopped spinach, defrosted
1

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Meatless Loaf

“Eatloaf”, vegan meatloaf, or whatever you like to call these savory loaves, they really make a meal special. This recipe is based on Rip Esselstyn’s Engine 2 “Grandpa’s Eatloaf”. If you haven’t checked out his recipe books, now’s the time—they’re vegan, low fat, low sodium, and totally delicious.
Meatless Loaf
Makes 2 loaves
1 onion, diced
1 red bell … Read more

Vegan Pesto Pasta

This is a fast, easy, tasty, creamy, vegan dish. I make it for filling lunches and quickie dinners.

Pesto Pasta
2 portions

8 ounces whole wheat fettuccine or rigatoni noodles
PESTO
2 cups fresh basil
1/2 cup pine nuts, toasted (optional, increases fat)
4-6 large garlic cloves, minced
1 avocado
3 tablespoons lemon juice
2 tablespoons nutritional yeast
1 tablespoon Read more

Roasted Root Vegetables

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Vegan Potatoes Gratin

Here’s a special occasion dish—special because it has much more oil than many of my recipes, though I’ve included notes to make it low-fat. It’s very easy to make and has a somewhat “cheesy” quality from the nutritional yeast. Yum!

Vegan Potatoes Gratin

White Sauce
3 tablespoons olive oil (for less fat, use low fat vegetable stock)
8 cloves garlic,

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