Southwest Tofu Scramble (adapted from Minimalist Baker)

Southwest Tofu Scramble (adapted from Minimalist Baker)

Tofu Scramble is a plant powered comfort food and a welcome guest at breakfast, lunch and supper. It even makes a great snack. The addition of peppers and onions adds a nutritional and colorful punch. The warm flavors of cumin and chili powder appeal to people of all ages. Serve it up with your favorite salsa, ketchup, vegan mayo.

Bean Chili

Kid approved hearty, filling and versatile plant based Bean Chili. Make it as spicy or mild as you wish. Serve on its own or over a bed of grains, potatoes and sweet potatoes or squash. Top with a dollop of guacamole and add a side of your favorite bread or quick bread.
Freezes like a dream. Keeps for a week in the fridge.

Cherry Tomato and Chickpea Stir-fry

Cherry Tomato and Chickpea Stir-fry

Gotta love one pot meals and sides! This light tasting and delightful plant based dish marries the bountiful veggies and herbs of summer and the hearty staples of winter, making it a year round favorite.

Quinoa and Bean Stuffed Peppers

Quinoa and Bean Stuffed Peppers

In the fall, cooks and diners alike turn their thoughts to hearty stews, apple crisps, soups, loaves and casseroles, both sweet and savory, already forgetting the joy they felt when the summer veggies first made their thrilling and welcome appearance. This is a wonderful time of the year for plant based eaters, especially when the opportunity arises to make some delightful and delicious, Quinoa and Bean Stuffed Peppers.

Veggie and Plant Based Sausage Pasta Sauce

Veggie and  Plant Based Sausage Pasta Sauce

Nothing beats a homemade plant based pasta sauce that just gets better with time. Keep it in the fridge for a couple of days to allow the flavor to mature and then freeze the leftovers for a busy day or evening when time for cooking is short.