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 […]

Read More
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 […]

Read More
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 […]

Read More
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 […]

Read More
Vegan Pasta with Chickpeas & Cherry Tomatoes

This is a fast little wholesome dish. Just add a green salad and slice of French bread.   10 ounces pasta of your choice (whole wheat pasta shells go well with the chickpeas) 1 tablespoon olive oil or ¼ cup vegetable broth, for sautéing ½ onion, diced 1-2 cloves garlic, minced ½ teaspoon red pepper flakes […]

Read More
Vegan Edamame Pesto with Soba Noodles

The Edamame Pesto makes this an outstanding but simple dish to prepare.   8 ounces soba noodles 2 cups red cabbage, thinly sliced Edamame pesto (see below)     Bring large pot of water to boil. Add soba noodles and cook for 4-5 minutes. When noodles are ready, reserve one cup of the noodle water for thinning […]

Read More
Vegan Farfalle with Red Beans & Chiles

Simple! Just make your own tomato sauce or use your favorite bought one. See tomato sauce recipes on page 208.   14 ounces farfalle 3 cups of your favorite tomato sauce or 1 (25 oz) jar of store-bought (15 oz) can of small red beans, Kidney or small, drained, rinsed 2 jalapeño or Serrano peppers, seeded, […]

Read More
Vegan Farfalle with Sun-Dried Tomato Pesto & Zucchini

So simple! So good!   1 tablespoon oil from sun-dried tomatoes    10 ounces farfalle pasta  2 small zucchini, sliced  Salt, to taste  Freshly ground pepper  Sun-Dried Tomato Pesto (see below)  ½ cup sliced almonds, roasted, chopped  In a 6 quart pot, bring lightly salted water to a boil. Add pasta and cook according to package […]

Read More
Vegan Fettuccine with Broccoli & Lemon Pesto

This is a light and fresh pasta dish that is great for spring and summer.   14 ounces fettuccine 2 cups broccoli florets, steamed Lemon Pesto (see below) ¼ teaspoon parsley, chopped, fresh ¼ teaspoon lemon juice (optional)         Lemon Pesto   1 cup basil  1 cup arugula ½ cup pine nuts, toasted 2 tablespoons […]

Read More
Vegan Macaroni & Peanut Butter

While this may sound like an odd pairing, Macaroni and Peanut Butter is a favorite among the children and adults in my family. The peanut sauce seems to please all ages. Red pepper flakes can be added for adults who might enjoy a little heat. This is great for picnics or school lunches.   8 ounces […]

Read More


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



Buy the Book!

Buy Now!


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, 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.