Recipes

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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Vegan Red Leaf Lettuce & Water Chestnuts with Chili-Spice Vinaigrette Dressing

The water chestnuts add a nice crunch to this salad. The avocado and orange slices are a perfect contrast to the chili-spice vinaigrette.   1 head of red or green leaf lettuce, washed and drained 1 small red onion, thinly sliced 1 tablespoon of capers, drained ½ cup water chestnuts, sliced ½ cup canned Mandarin […]

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Vegan Romaine Lettuce with Beets, Cashews & Shallot Vinaigrette Dressing

The contrast of the textures and crunch in the salad with the lively, sharp taste of the shallot dressing is excellent.   1 head of Romaine lettuce, washed, drained ½ cup red cabbage, thinly sliced ½ cup red onion, thinly sliced 4 baby beets, cooked, sliced ½ cup roasted cashews, roughly chopped Tear lettuce into […]

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Vegan Romaine & Avocado Salad with Classic French Dressing

1 head of Romaine lettuce, washed and drained ½ red onion, thinly sliced 2 ripe tomatoes, sliced or diced or ½ basket of cherry tomatoes, halved 1 avocado, peeled, pitted and sliced or chopped Salt Freshly ground pepper Croutons or walnuts Tear Romaine into bite-sized pieces and place in a large salad bowl with the […]

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Vegan Romaine & Frisee Salad with Sherry Vinaigrette Dressing

4 cups Romaine 1 cup frisee sprigs 1 shallot, finely chopped red pear, cored and sliced ½ cup pistachio nuts, shelled Freshly ground pepper Salt Tear Romaine and frisee into bite-sized pieces into a large salad bowl and toss with 1-2 tablespoons of Sherry Vinaigrette Dressing. Add salt and freshly ground pepper to taste. Serve […]

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Vegan Romaine with Fennel, Carrots & Edamame Salad with Sherry Vinaigrette Dressing

4 cups romaine ½ cup shaved fennel bulb ½ cup shaved carrots 3 tablespoons of edamame, shelled, frozen, cooked Freshly ground pepper Salt Tear bite-sized pieces of lettuce into a large salad bowl. Add fennel, carrots and edamame and toss with 1-2 tablespoons of Sherry Vinaigrette Dressing. Add salt and freshly ground pepper to taste. […]

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Vegan Romaine Salad & Pine Nuts with Garlic Vinaigrette Dressing

1 head of Romaine, washed, drained ½ half cucumber, peeled, diced or sliced 3-4 green onions, sliced ½ cup cherry tomatoes ½ cup pine nuts Freshly ground pepper Roast pine nuts in dry skillet until golden brown. Tear Romaine into bite-sized pieces into a large salad bowl. Add cucumbers, onions and tomatoes and toss with […]

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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.