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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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 […]

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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 […]

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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, […]

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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 […]

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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 […]

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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 […]

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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.