Recipes

Rusty’s Vegan Silver Dollar Pancakes

This is in memory of our Grandmother Coco’s pancakes without the buttermilk and bacon grease!  1½ cups all-purpose flour  1 teaspoon baking powder  1 teaspoon salt  ½ teaspoon baking soda 1 tablespoon apple cider vinegar  2 cups unsweetened almond milk  1 ripe banana 2 tablespoons maple syrup  Small amount canola oil, for pan In a […]

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Vegan Banana Muffins with Walnut Topping

Scrumptious!   1½ cups unsweetened almond milk  2 teaspoons apple cider vinegar    2½ cups all-purpose flour or whole-wheat pastry flour  1½ teaspoons baking powder  ½ baking soda 1 teaspoon salt  1 teaspoon cinnamon  3 cup vegan butter  1 cup evaporated cane sugar or regular sugar  1 container plain yogurt, soy or coconut milk 1 teaspoon […]

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Vegan Blueberries & Oatmeal Breakfast Muffins

Warm, tender muffins that almost melt in your mouth. You will love them!   1 cup oatmeal 1 cup plain yogurt, soy or coconut milk ½ cup unsweetened almond milk 2 teaspoons apple cider vinegar 1 cup brown sugar 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon finely ground flaxseeds  1 teaspoon baking soda 2 […]

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Vegan Oatmeal & Chocolate Chip Muffins

Quite honestly, these should really be called cupcakes and in the dessert section. We just always make them for breakfast or brunch.   1 cup of oatmeal 1 cup of plain yogurt, soy or coconut milk ½ cup of unsweetened almond milk  2 teaspoons of apple cider vinegar 1 cup of brown sugar  1 cup of […]

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Vegan Peanut Butter Bread Mini Loaves

Fantastic for breakfast or a snack!   ½ cup unsweetened almond milk  2 teaspoons ground flaxseed 4 medium bananas, ripe 3 tablespoons peanut butter 1 container plain yogurt, soy or coconut milk 1 cup sugar 1½ teaspoons vanilla  ½ cup peanuts, chopped  1½ cup all-purpose flour  1 teaspoon salt 1 teaspoon baking powder  1 teaspoon baking […]

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Fresh Vegan Strawberry Mini Muffins

   These muffins are moist and sweet, with a fresh strawberry flavor.   1 tablespoon fine ground flaxseed ½ cup unsweetened almond milk  3 cups flour 1 cup sugar 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon baking powder  1 teaspoon baking soda ¼ cup canola oil 1 container plain yogurt, soy or coconut milk 1½ teaspoon […]

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Mom’s Vegan Baked Apples

The wonderful aroma of this dessert baking reminds me of my mother and grandmother, who both adored baked apples. Always the finicky eater, my mother had to coax me into discovering how good they really are. She would be proud to see this recipe here.   4 large apples, cored with the skin peeled around the […]

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Vegan Basic Fruit Cobbler with Oatmeal Topping

You can use almost any fruit you want: peaches, blueberries, strawberries, blackberries, plums or nectarines fresh or frozen. Adjust the flavor of the preserves to go with the fruit or combine different flavors for a little zip to this dessert.   4 cups sliced fruit or berries ½ cup matching preserves A sprinkle cinnamon or nutmeg […]

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Vegan Peach Cobbler with Biscuit Topping

Peach season is a special time for Texans, and this dish is hard to beat. The smells of fresh peaches and hot sugar-coated biscuits are just heartwarming. Blueberries, blackberries, strawberries, figs, plums or apples can be used in this recipe. The berries and peaches work well frozen if they are out of season. Biscuit Topping   […]

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Vegan Blueberry Treat

This is an old family favorite that has been around forever; it works just as well with peaches or any fresh or frozen berries.   2 cups blueberries, fresh or frozen ¾ cup sugar, divided 2 tablespoons vegan butter ¾ cup all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ¾ cup unsweetened almond milk  1 […]

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

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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.