Pear Pie Pancakes
I love hot breakfast foods, pancakes being at the top of the list. It probably has something to do with the fact that hot breakfasts are usually made on Saturdays, and Saturdays are the best day of the week.
This recipe was a gamble, since it called for lots of eggs, but the veegetarian version turned out amazing! So put on a pot of coffee and get ready for pancake bliss.
Classic Pesto
Every self respecting veegetarian loves pesto, so here it is in classic form. You’ll notice that nutritional yeast is on the ingredient list, this is optional, but if you haven’t tried it you’ll be pleasantly surprised. Nutritional yeast adds great flavor, texture and a bunch of B12!
Enjoy pesto in sandwiches, spread on crackers, as a dip for veggies, on home made pizza, or tossed into pasta. The possibilities are endless!
Hearty Veegetarian Hash
I came up with this recipe on the first cold day of fall (cold in southern CA being defined as below 70 degrees). It is quick and easy to throw together and is hearty, filling and delicious.
Curried Chickpeas
Chickpeas (also known as garbanzo beans) are really a wonder-bean. They are the base for hummus–a spread no veegetarian can live without–and the heart and soul of this recipe. This recipe is easy, quick and quite delicious.
The recipe calls for Garam Masala, a spice that you may not have on hand. It is worth the trip down the spice aisle, trust me! The exotic flavor is really heavenly.
Grilled Fruit
This is such a simple concept, grilling fruit, but the result is magnificent. When you grill fruit the flavors are magnified and it becomes even sweeter. My favorites are mango, banana and pineapple–but be creative and try whatever fruit you have on hand.
Lemon Pesto Panini
There’s something about a grilled sandwich that is more satisfying than a plain cold one. This lemon pesto panini raises the bar for vegan sandwiches across the world. The homemade pesto tantalizes your taste buds.
Savory Vegan Sausage
This is one of those recipes that you just have to try. Who knew that a simple combination of beans, vital wheat gluten, nutritional yeast, vegetable broth and spices could turn into perfectly shaped sausages with real sausage taste and texture. It’s some kind of miracle…
How to Press Tofu
The hardest part about pressing tofu is remembering to do it 30 minutes before you start cooking.
Here’s how you do it:
Teriyaki Tofu
This is a wonderful recipe for tofu newbies. It is simple, quick and always tastes delicious. There is virtually no way to mess up this recipe (unless you accidentally leave it in the oven for an extra hour and burn it—but you won’t do that).
Serve your teriyaki tofu on brown or wild rice, with quinoa or even on a bed of greens. Leftovers are perfect for adding to sandwiches, wraps or salads.
If you have reservations about tofu, please give this recipe a try. Even my 2 year old asks for a second helping of this stuff – it’s just that good.
Quinoa Breakfast Bowl
If you haven’t noticed, quinoa is the new super food. It’s high in protein (12%-18%), and contains a balanced set of essential amino acids — this means it’s a suprisingly complete protein for us veegetarians. It’s also high in fiber and iron. And, as if it didn’t have enough going for it, NASA is thinking about growing it in space (no, I didn’t make that up).
Quinoa is quite possibly the perfect thing to eat in the morning to start your day off on the right foot. And when you use leftover quinoa from the night before it is also quick to prepare.
