Category Archives: Vegan

Southwestern Scrambled Tofu

Tofu is bland boredom on a plate. As a result, it needs a lot of pizazz added to make it into something interesting. This scramble delivers the goods—many layers of spice add depth of flavor and will make your house smell wonderful!

Southwestern Scrambled Tofu
Servings: 6 (each serving 209 calories, 7 net carbs)

1/2 tablespoon extra virgin olive oil… Read more

Apricot Compote

My dear friend, Sean, gave me some apricots out of the rows upon rows she had on her kitchen counter—and so I used them to make this simple compote. The photo shows the apricots as they just began to cook. The final product is a happy orange slush!

Apricot Compote

1/2 cup fresh orange juice
1/4 cup (or less) maple … Read more

Vegan Spinach-Eggplant 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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Broccoli-Potato Soup

It’s early June in the Pacific Northwest, which means there are days that feel a lot like autumn: rainy, cool, and calling for a soup for supper. So I peered in the refrigerator, looking for inspiration, and found two heads of rather elderly broccoli—ah ha! Broccoli soup! Just the thing.

Broccoli-Potato Soup

2 pounds broccoli with stems
1 medium onion, … Read more

Summer Polenta

This is my interpretation of a recipe by Ami Ann Mackey, moderator of the Engine 2 Seven-Day Rescue Challenge on Facebook. It made an excellent light meal this warm weather night! It has wonderfully fresh flavors and you can spice it up or keep it mellow, depending on your preference.

Summer Polenta
Yield: 10 slices

1 tube pre-made polenta, sliced … Read more