Vegan Spinach & Romaine Salad with Balsamic Maple Vinaigrette Dressing

  A perfect pairing of sweetness and crunch from the apples and pecans added to the complex flavors of the Balsamic Maple Vinaigrette.    6 cups baby spinach, with stems removed  2 cups Romaine lettuce, torn into bite-sized pieces  1 Granny Smith apple, cored and thinly sliced  1 shallot, finely diced  ½ cup spiced or regular […]

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Vegan Romaine Salad with Champagne Vinaigrette Dressing

 6 cups red leaf or Romaine lettuce  2 shallots, finely minced or green onions, chopped  ½ cucumber, peeled, chopped or sliced  1 carrot, peeled, sliced or diced  ½ cup pecans, spicy or plain 2 tablespoons of dried currants Tear lettuce into bite-sized pieces into a large salad bowl. Toss all ingredients together with 1 to […]

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Vegan Artichoke, Hearts of Palm & Olive Salad

This can be a side salad, served over brown rice or even tossed with soba noodles.  3 tablespoons red wine vinegar  ½ teaspoon Dijon mustard  ¼ teaspoon salt Freshly ground pepper  2 tablespoons olive or canola oil  1 (12 oz) jar of marinated artichoke hearts, drained and sliced  1 can hearts of palm, drained and […]

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Vegan Broccoli Salad with Nuts & Raisins

This salad is packed with lots of crunch and a lively salty sweet flavor. 4 cups of broccoli florets, chopped bite-sized, blanched  1 cup celery, chopped  ½ cup raisins  ¾ cup salted peanuts or sunflower seeds Mix salad ingredients together in medium bowl. Toss in the dressing until well coated. Refrigerate until serving.  Dressing   […]

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Vegan Brown Rice Salad

 This salad is great for picnics, outdoor dinners or potlucks. You can really change the flavor by adding different vegetables or different seasonings and herbs.  2 cups brown rice, cooked  1 cup corn kernels, frozen  1 cup English peas, frozen  1 tomato, coarsely chopped  1 carrot, finely diced  1 stalk of celery including leaves, finely […]

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Vegan Cabbage Slaw with Vinaigrette Dressing

  An old recipe but still good!   ¼ cup slivered almonds  ¼ cup sunflower seeds  ¼ cup cocktail peanuts, chopped  2 tablespoons sesame seeds  6 oz chow mein noodles  ½ teaspoon of garlic or seasoning salt  4 cups Napa cabbage, thinly sliced  8 green onions, sliced  Slaw Vinaigrette  ⅛ cup toasted sesame oil  ¼ cup white […]

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Vegan Grilled Veggie Salad with Spicy Pepper Dressing

 Wonderful summer salad.  4 ears of corn, remove silks, leave on husks to grill  1 large red bell pepper, grill whole  1 poblano pepper, grill whole  1 yellow squash, cut in half lengthwise 2  zucchini squash, cut in half lengthwise  ½ sweet or red onion Grill veggies (refer to grilled vegetables recipes starting on page […]

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Vegan Edamame Salad

Edamame salad is colorful and carries a nutritional punch.   1 bag of frozen edamame, shelled  1 cup corn kernels, fresh or frozen, cooked  1 bunch of green onions, sliced  ½ cup red bell pepper, diced  1 jalapeño, seeded, diced  1 tablespoon of fresh parsley, chopped  3 tablespoons of rice vinegar  1 tablespoon of canola […]

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Vegan Summer Fruit Salad

This is a beautiful fruit salad for the summer when all the berries and peaches are sweet and ripe. Children love it.   4 cups peaches, pitted, peeled, cut into small chunks  1 cup blueberries  1 cup raspberries  1 cup strawberries, sliced  3 kiwis, peeled and sliced  3 bananas, peeled and sliced  2 cups seedless […]

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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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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, 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.