This recipe lends itself to endless improv—just remember to pre-cook tough vegetables. Sautéed onions are a wonderful addition, but they’re too high carb for me, so I make do with onion powder…your mileage may vary 🙂
Crustless Vegetable Quiche
Serves 4 // 355 calories per slice, 8 net carbs
1 tablespoon extra virgin olive oil
3 cups mushrooms, sliced
… Read more
This is a labor of love, since the marinara is made from scratch, but can be made two days in advance. The original recipe was from Bon Appetit, then tweaked to reduce calories and lower carbs.
8 servings // 578 calories each, 38 net carbs for cow’s milk version
2 tablespoons olive oil
My dear friend Iumi has been a vegan for many years, and is an inspiring coach for creating plant-based recipes. Here’s something she whipped up the other night, to which I’ve added some herbs and mustard.
Iumi’s Scalloped Potatoes with Cauliflower and Tofu
8-10 small red potatoes, sliced
1 small head cauliflower, quartered and sliced
6 ounces extra … Read more
This is one of those wonderful “throw everything together, pop it in the oven, and out comes dinner” recipes that are indispensable for times when we just don’t have a lot of time to fiddle around in the kitchen.
Green Chile Casserole
Makes 4 servings
6 ounces extra firm tofu, seitan, tempeh
10 ounces russet potatoes, cubed or thickly-sliced
1 … Read more
Back in my meat-eating days, shepherd’s pie was one of my staple winter meals. Savory, warming, and filling, it’s just the thing for a blustery night. It’s back on the menu, thanks to my meatless version, which still hits all those savory notes.
Vegan Shepherd’s Pie
Yield: 4 servings
4 russet potatoes
Several tablespoons of chives, minced
2 … Read more
These individual pot pies, served in shuffle dishes, are a savory addition to your autumn and winter table. These can be made more quickly by buying a pre-roasted chicken. You could even top the soufflés with an all-butter puff pastry (found in the freezer section of many grocery stores), and skip making … Read more