Recipes

Vegan Wild & Brown Rice Casserole

This is a hearty-flavored casserole that really works around the holiday season. Fix this for Thanksgiving dinner, as is, or prepare it for Stuffed Acorn Squash.   4 cups of wild and brown rice, combined, cooked (A blend can be purchased or you can combine the two before cooking)        1 tablespoon vegan butter […]

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Vegan "Grain" Basics

Basic Barley  Barley is a fantastic addition to any table and can easily be used as an alternative to rice or quinoa.   3 cups water 1 cup pearl barley, rinsed well        2 teaspoon salt (optional)        Freshly ground pepper, to taste Bring water to boil in saucepan. Add ½ teaspoon salt and the barley. Cover and […]

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Vegan Quinoa Pilaf

This dish is also great when topped off with Mushroom Gravy, Caramelized Onion Gravy or steamed vegetables. To make it a little sweet, just add the currants.   1 cup quinoa, rinsed and drained        1¾ cup water      ¼ cup onion, finely minced         ½ teaspoon salt            Ground pepper, to […]

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Vegan Quinoa Sauté

This is excellent hot or cold. Lots of color, textures and spices make this a savory main or side dish. 1 cup quinoa, rinsed 2 cups water  1 tablespoon oil, or ¼ cup vegetable broth ½ cup onion, finely diced 1 clove garlic, minced 1 jalapeño, seeded, finely diced ½ cup red pepper, diced 1 […]

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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, 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.