Vegan Artichoke & Hummus Open-Faced Sandwich

The warm, creamy taste of hummus is complemented by the little tang of artichokes. This sandwich is tasty and satisfying. Try it on a fresh sourdough baguette with a side salad.   1 jar marinated baby artichoke hearts in oil, drained 4 slices thick bread  1 cup oil-free hummus (pages 87-88)  ¼ cup sliced pepperoncini […]

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Vegan Black Bean Tostadas

 Everyone loves a tostada, so this recipe is a crowd pleaser! Makes a particularly great lunch or dinner for a large group where guests can choose ingredients to suit their tastes. Just be sure to double up on ingredients.   3 teaspoons oil or ¼ cup vegetable broth or water   ½ cup onion, finely diced   1 […]

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Vegan White Bean Spread

This easily modified spread is amazing on a piece of warm or toasted focaccia bread. Add capers or pickles for extra zing. Finish it off with a variety of vegetables: avocados, tomatoes, arugula, onions, or peppers.   1 can white beans, drained, rinsed or homemade 5 green onions, finely chopped, greens included 1 garlic clove, minced […]

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Vegan Chickpea Sandwich Spread

Makes a delicious sandwich on fresh pita bread and topped with fresh tomatoes or a tangy spread for crackers or pita chips.   1 can chickpeas, drained, rinsed or 2 cups fresh, cooked   ¼ cup vegan mayonnaise   1 tablespoon Dijon mustard   1 celery stalk, finely diced, with leaves   2-3 tablespoons onion, finely diced   ¼ cup green […]

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Vegan Red Bell Pepper Hummus

 Red bell peppers always add a sweet brightness to recipes, particularly this hummus spread. It’s particularly good on fresh multigrain bread and topped with cucumbers, crisp romaine lettuce and diced jalapeño chiles.    1 (15 oz) can garbanzo beans, save liquid  2-3 ounces roasted red bell peppers, drained   ¼ cup tahini   4 tablespoons lemon juice   3 […]

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Vegan Chipotle Hummus

This zesty hummus makes an excellent dip, cracker spread, or sandwich dressing. Try it spread thinly over fresh pita bread halves topped with sprigs of arugula and diced avocado for a spicy treat.    1 (15 oz) can garbanzo beans, save one cup of liquid to thin hummus   ¼ cup tahini   4 tablespoons lemon juice   3 […]

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Vegan Hummus Quesadillas

The versatility of the quesadilla is almost unlimited. Kids love them (so do big people)! Great fast lunch or cut them up for a party dish with more salsa and guacamole for dipping.   Hummus, your favorite or homemade (pages 87-88) Pico de Gallo (page 258) or salsa (pages 254-257)   Fresh flour or whole-wheat tortillas Heat […]

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Vegan Spinach Quesadillas

When served with a Romaine Salad with Lemon Vinaigrette on the side, these quesadillas make a fast lunch or dinner.  1 tablespoon oil or ¼ cup vegetable broth   ½ cup onion, finely diced   1 jalapeño, seeded, finely diced   4-5 chopped mushrooms (optional)   1 clove garlic, minced   A pinch dried Mexican oregano   8 cups fresh spinach, […]

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Vegan Grilled Portobello Mushroom Sandwich with Spicy Mayonnaise

This is a hearty sandwich that is full of rich flavors and textures. Makes 2 sandwiches.   1 cup vegan mayonnaise  2 teaspoons chipotle chili powder or adobe powder 1 large Portobello mushroom  Olive oil   Salt and pepper    Sliced tomatoes     Romaine lettuce   Red onion, thinly sliced   2 sourdough baguettes, toasted Mix mayonnaise and chili powder together […]

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Vegan Fried Green Tomato Sandwich with Creole Mayonnaise

 A great combination of Southern flavors with crunch! This makes 2 sandwiches. Potato salad is the perfect side (page 48).   2 large green tomatoes   1 cup yellow cornmeal   Salt and pepper   ½ teaspoon Deb’s Seasoning (page 269)    2 teaspoons oil   Creole mayonnaise (below)    Sliced tomatoes   Red onion, thinly sliced    Shredded red cabbage    Focaccia, toasted Slice […]

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Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

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, Southernstyle 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.