Vegan Garbanzo Bean Salad

You can serve this as a side dish; it is great for potlucks. Or, mix this salad with your favorite lettuce for a heartier salad. Serve with pita toasts (page 272). 3 medium carrots, peeled, diced 1 can garbanzo beans (14.5 oz) 2-3 tablespoons red onions, finely diced ½ cup green olives, sliced Red pepper […]

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Vegan Old Fashioned Macaroni Salad

Remembering moms and grandmothers. This will take you back! 1 pound elbow macaroni, small or mini 2 tablespoons of red onion, diced ¼ cup red or green bell pepper, diced ¼ cup celery, diced 1 teaspoon celery salt 1 teaspoon garlic powder 2 tablespoons parsley, chopped 3-4 tablespoons vegan mayonnaise Fresh ground pepper, to taste […]

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Vegan Peanut Noodle Salad

Refreshing for a summer lunch. You can use the same sauce with many different vegetable combinations. Just use the vegetables you have on hand. 3 cups cooked spaghetti  3 heaping tablespoons of natural peanut butter with no sugar added  2 tablespoons of soy sauce or tamari  2 tablespoons of rice vinegar  2 teaspoons toasted sesame […]

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Vegan Penne Pasta Salad with Green Beans & Arugula

For those days when you want to serve a light meal and a salad, this is the answer.    12 ounces penne pasta  2 cups of frozen French cut green beans  2 cups arugula  1 teaspoon fresh thyme  2 teaspoons lemon zest  ½ cup pistachios, roasted, salted  Lemon Vinaigrette (page 56) Make Lemon Vinaigrette. Set […]

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Vegan Pickled Onions

These are great on sandwiches, tacos, and pizzas or even mixed into salads and pastas. They will keep in the refrigerator for about 4-5 days. 1 small red onion, cut into thin rounds ¼ teaspoon salt 1 teaspoon sugar Rice wine vinegar or any that you have on hand Toss onions with a little salt […]

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Vegan Easy Potato Salad

This salad becomes more flavorful the longer it chills. If the onions are finely diced, even finicky eaters will hardly notice them. Make this recipe your own with seasonings. Potato salad is a wonderful side for steamed vegetables. 6 medium potatoes (Red are best, but can be substituted by Yukon Gold)  1 teaspoon salt, for […]

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Vegan Warm Potato & Baby Spinach Salad

This colorful, zesty salad is a delicious light meal on its own but can be tucked into halved pita bread and served as a sandwich.    5-6 medium red potatoes  1 teaspoon salt  1 clove of garlic, peeled 1 tablespoon lemon juice  2 cups baby spinach, stems removed  4 sun-dried tomatoes, diced  Freshly ground pepper, […]

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Vegan Soba Noodle Salad

These room temperature noodles are an excellent party or potluck dish since they refrigerate well.  12 ounces soba noodles  2 cups broccoli florets  3 tablespoons tamari or soy sauce  2 teaspoons toasted sesame oil  3 tablespoons of seasoned rice vinegar  1 tablespoon of mirin  2 tablespoons fresh lime juice  1 teaspoon chili oil  Red pepper […]

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Vegan Veggie Pasta Salad with Pine Nuts

 Easy to prepare and full texture, this colorful salad can use any assortment of vegetables you may have on hand, making it very flexible.    12 ounces bowtie or penne pasta. (mini pastas work well)  1 cup cherry tomatoes, cut in half  1 cup orange, red or yellow pepper, diced small  1 cup cucumbers, diced […]

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Vegan Quinoa & Pinto Bean Salad

 Quinoa is often called a superfood since it is a good source of plant protein, but its light, nutty taste is very appealing. This is a colorful salad with great contrasting textures. The salad keeps well in the refrigerator for a couple of days but the avocado will begin to fall apart and turn brown […]

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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, 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.