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
Love spinach-artichoke dip? Here is a vegan version, baked in a pie crust, that makes a great supper when paired with a salad. This can be made into appetizers, too, baked in tiny individual tart pans, though the baking time will be less…or just make the filling and use as a dip. The filling comes from a recipe created by … Read more