Recipes

Arugula Salad

This nutty flavored green is especially good with crunchy walnuts! You do not need much oil so be careful when you add it to the arugula. 5 cups washed arugula, small leaves with larger leaves cut in half 1 tablespoon of walnut or olive oil 2 tablespoons of freshly squeezed lemon juice Salt to taste […]

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Arugula Salad

This nutty flavored green is especially good with crunchy walnuts! You do not need much oil so be careful when you add it to the arugula. 5 cups washed arugula, small leaves with larger leaves cut in half 1 tablespoon of walnut or olive oil 2 tablespoons of freshly squeezed lemon juice Salt to taste […]

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Arugula Salad

This nutty flavored green is especially good with crunchy walnuts! You do not need much oil so be careful when you add it to the arugula. 5 cups washed arugula, small leaves with larger leaves cut in half 1 tablespoon of walnut or olive oil 2 tablespoons of freshly squeezed lemon juice Salt to taste […]

Read More
Arugula Salad

This nutty flavored green is especially good with crunchy walnuts! You do not need much oil so be careful when you add it to the arugula. 5 cups washed arugula, small leaves with larger leaves cut in half 1 tablespoon of walnut or olive oil 2 tablespoons of freshly squeezed lemon juice Salt to taste […]

Read More
Arugula Salad

This nutty flavored green is especially good with crunchy walnuts! You do not need much oil so be careful when you add it to the arugula. 5 cups washed arugula, small leaves with larger leaves cut in half 1 tablespoon of walnut or olive oil 2 tablespoons of freshly squeezed lemon juice Salt to taste […]

Read More
Arugula Salad

This nutty flavored green is especially good with crunchy walnuts! You do not need much oil so be careful when you add it to the arugula. 5 cups washed arugula, small leaves with larger leaves cut in half 1 tablespoon of walnut or olive oil 2 tablespoons of freshly squeezed lemon juice Salt to taste […]

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Vegan Veggie Pasta Salad with Pine Nuts

Easy to prepare and full texture, this colorful salad can use any assortment of vegetables you may have on hand, making it very flexible. 1 cup cherry tomatoes, cut in half 12 ounces bowtie or penne pasta. (mini pastas work well) 1 cup cherry tomatoes, cut in half 1 cup orange, red or yellow pepper, […]

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Vegan Arugula Salad

This nutty flavored green is especially good with crunchy walnuts! You do not need much oil so be careful when you add it to the arugula.   4 cups washed arugula, small leaves with larger leaves cut in half 1 tablespoon of walnut or olive oil 1-2 tablespoons of freshly squeezed lemon juice Salt to […]

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Vegan Arugula With Roasted Garlic Hummus Dressing

What makes this salad so good is the combination of pungent, nutty arugula with the creamy, garlicky hummus dressing. You can use any flavor of oil-free hummus. White balsamic vinegar has a lighter taste; regular balsamic vinegar will also work. Not only is the dressing great on salads it can also be a great topping […]

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Vegan Baby Spinach & Walnut Salad with Raspberry Maple Vinaigrette Dressing

This is a mild and fruity flavored salad with contrasting textures and flavors that is perfect for spring or summer lunch or outdoor dinner. The dressing is both sweet and tangy. 6 cups baby spinach, or any spinach ½ cup red cabbage, thinly sliced or radicchio ½ cucumber, peeled and thinly sliced or chopped 1 […]

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Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

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Delicious food!
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Full of easy and deliciously
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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southern-style cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.