Vegan Chive Aioli Dip

  I love this in the spring when my herb garden is full of fresh chives. Makes a great, fresh-tasting dip to be served with crackers, chips or crudités. This can also be made with fresh basil or with a little freshly- grated horseradish stirred in.      3/4 cup vegan mayonnaise             1 clove garlic, finely minced    […]

Read More
Vegan Cucumber Walnut Yogurt Dip

Serve with crudités, crackers, or pita chips.   One dash of ground cumin      ½ cup cucumber, seeded, quartered, sliced         ¼ cup walnuts, finely chopped         1 tablespoon fresh lemon juice      1 cup plain soy or coconut milk yogurt      ½ teaspoon garlic salt     1/8 teaspoon […]

Read More
Vegan Avocado Jalapeño Yogurt Dip

  Makes a creamy and zesty dip. Serve with tortilla chips.   1 avocado, peeled, pitted and cut into chunks ½ cup plain soy or coconut milk yogurt  2 teaspoons lime juice ½ teaspoon salt  1 small fresh jalapeño, seeded, finely chopped    1 teaspoon Deb’s Taco Seasoning (page 269) In small bowl, mash avocado, yogurt, lime juice […]

Read More
Vegan Roasted & Toasted Nuts

Roasted Almonds, Walnuts, Cashews or Peanuts  Preheat oven to 300°F (150°C).  Spread nuts out in a single layer on a baking sheet. Cook for 9-20 minutes, depending on the nut. You can tell when it is ready by the nutty smell. Remove and cool. Roasted nuts can be kept in the freezer in a plastic […]

Read More
Vegan Fried Capers

These fried capers add a lot of crispy crunch and flavor when used for a garnish. 2 tablespoons of capers, drained  1 teaspoon of canola oil  In small skillet, heat teaspoon of oil over medium-high heat. Add the capers and cook until crisp, 1 to 2 minutes. Remove and put on a paper towel until […]

Read More
Deb’s Vegan Seasoning

The great thing about this recipe is seasoning can easily be added or taken away to suit your tastes. It is a good basic start. You can decide how much heat you want to add or how much, if any, salt you want to add. If you find that you always like to add fresh […]

Read More
Deb’s Vegan Taco Seasoning

Many pre-packaged taco seasonings contain dairy product. Making your own taco seasoning is very easy.   ½ teaspoon of garlic powder ½ teaspoon of onion powder  2 tablespoons of chili powder  2 teaspoon of paprika 2 teaspoons of ground cumin ¼ teaspoon of cayenne pepper ½ teaspoon of red pepper flakes (optional) ½ - 1 teaspoon salt […]

Read More
Vegan Homemade Croutons

      These are basic croutons. Be creative with your own!         2 cups of French bread or any non-dairy bread you like      1 tablespoon of vegan butter, cooking spray or olive oil      ¼ teaspoon of garlic, finely minced    Preheat oven to 350°F (175°C). Cut bread into 1” cubes, without crust. Mix melted vegan […]

Read More
Vegan Masa Dumplings

These are corn flavored little dumplings that are great to eat with soups, Place on top as a garnish or put in the bottom of the bowl and pour soup over.   1 cup Masa Harina (corn tortilla mix)  1 teaspoon baking powder 2 teaspoons ground pure red chile pepper (not chili powder)  1 teaspoon salt 1 […]

Read More
Vegan Maple-Glazed Pecans

Texas wouldn’t be Texas without pecans. These are great for any gathering and are also appreciated small gifts for the holidays. I have used them for a light dessert and on salads. 2 cups raw pecans  ¼ cup maple syrup  ¼ cup sugar Sea salt Preheat oven to 350°F (175°C).  Spread pecans on baking pan […]

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, 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.