Recipes

Arugula Salad

This nutty flavored green is especially good with crunchy walnuts! You do not need much oil so be careful when you add it to the arugula. 5 cups washed arugula, small leaves with larger leaves cut in half 1 tablespoon of walnut or olive oil 2 tablespoons of freshly squeezed lemon juice Salt to taste […]

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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. 1 cup cherry tomatoes, cut in half 12 ounces bowtie or penne pasta. (mini pastas work well) 1 cup cherry tomatoes, cut in half 1 cup orange, red or yellow pepper, […]

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Categories

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

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TomatoStirfry

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Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
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Informative, versatile and
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Full of easy and deliciously
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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, 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.