Amazing Roasted Butternut Squash and Avocado Salad

I initially wanted to make a salad with raw butternut squash, and I started thinking about combining butternut and avocado. Then I thought that the textures might not work so well, so I decided to roast the squash. The rest just came together, and I found this salad to be perfectly balanced in terms of…

Vegan Gluten-Free Oatmeal Peanut-Butter Chocolate Chip Cookies

I set out on a mission to make vegan cookies. Peanut butter and chocolate seemed like a safe direction, and I thought some oatmeal would both help hold things together and provide a nutritional boost. I did not imagine they would be quite so delicious, and they ended up being gluten-free, to boot!

Vegan Seitan Fajitas

This is a great summer meal – easy to make, and fun to eat. Marinate the seitan at least 2 hours in advance, if possible, and throw the rest together shortly before you are ready to eat. Though the prep time is long, active cooking time is actually very short. About seitan: Seitan is a…

Herbed Vegan Tofu “Cream Cheese” (a.k.a. Vegan Bagel Schmear)

A delicious, vegan, tofu-based pate Delicious on bagels, toast, crackers, in a sandwich, or as a veggie dip. Feel free to adjust seasoning (including lemon) to taste. Ingredients: 400gm (14 oz/1.5 cups) extra-firm tofu 3-5 cloves garlic (I used 4) Handful fresh dill Handful fresh cilantro 1/2 cup tahini paste 1/3 cup lemon juice Salt and…

Late Summer Lentil and Butternut Squash Stew

We recently began ordering seasonal organic vegetables, which has given me opportunity to get creative with seasonal ingredients. A bounty of leeks and squash inspired this light and delicate, yet satisfying and nutritious, lentil stew. Ingredients: 1 onion, diced 2 leeks, sliced 1.5 cups canned crushed/diced tomatoes Oil for sautéing (I used canola) 3 cups…