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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Vegan Spicy Noodles

This is a simple noodle dish that has a spicy, sweet, tangy light sauce. Eat alone, add baked tofu or toss in steamed vegetables.   ½ pound spaghetti or soba noodles, cooked al dente 2 teaspoons olive oil 1 mild green or red chile pepper, cut into sticks 1 bunch green onions, chopped  2 cloves garlic, minced […]

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Vegan Penne Pasta with Broccoli, Capers, Green Olives & Pine Nuts

The caramelized onions combined with the capers, green olives and pine nuts make this a savory dish. The longer the onions are cooked, the better they taste, so start them early.   2 tablespoons olive oil or ½ cup vegetable broth 2 large onions, diced 2 garlic cloves, finely minced  1 cup green olives, chopped  2 […]

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Vegan Fusilli & English Peas with Pistachio Pesto

Simply toss Pistachio Pesto with fusilli and heat up a loaf of bread and you have dinner! The pesto is also good on a grilled vegetable sandwich.   1 cup English peas, fresh or frozen 10 ounces fusilli pasta  Pistachio Pesto (see below) 2 tablespoons fresh parsley, chopped ½ teaspoon salt Freshly ground pepper, to taste […]

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Vegan Pasta Primavera Sauce

Fresh and flavorful! This is a quick, fast paced recipe so have all of the vegetables prepared and ready before you begin.  10 ounces pasta your choice ½ onion, minced 1 clove garlic, minced 1 tablespoon oil or ¼ cup vegetable broth  1 cup mushrooms, quartered 1 basket cherry tomatoes, halved 1 red bell 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.