Recipes
Savory Vegan Gravy
Versatile and oh-so-useful around the holidays, this quick and easy gravy adds just the right amount of flavor and moisture to your dishes. Gravy Master is a browning sauce available in supermarkets. It contains no animal products and adds a rich brown color to sauces.
Recipes
Fake Feta
In addition to being a great accompaniment to Greek Spinach & Rice, this vegan feta adds protein, flavor, and an authentic appearance to Greek salad.
Recipes
Greek Spinach & Rice
This spinach rice, or “spanakorizo,” can be made with cooked or uncooked rice. This version uses uncooked rice, but if you have cooked rice on hand, you can make a quicker version by simply adding it to the skillet after cooking the onion, garlic, and spinach. Omit the water and cook just until the rice is heated through, and season to taste. Chopped fresh tomatoes, cooked white beans, and pitted kalamata olives make good additions as well.
Recipes
Pasta e Fagioli
Literally meaning “pasta and beans,” this stick-to-your-ribs comfort food is a popular—and naturally vegan—Italian dish that tastes even better the day after it is made. This is my mom’s recipe that she served every week. It tastes quite similar to what I had in Italy, but without the Tuscan ambiance.
Recipes
Hot & Spicy Stuffed Mushrooms
Mushrooms are the perfect foil for a zesty stuffing combining the heat of cherry peppers and the sweetness of raisins and sugar. If you prefer a milder stuffing that is still loaded with flavor, buy mild cherry peppers instead of hot ones.
Recipes
Caponata Crostini
Not only is caponata a delicious topping for crostini, it’s an ideal make-ahead food because it tastes better a day or so after it is made. This Sicilian eggplant dish is traditionally served at room temperature, adding to its appeal as a no-fuss party food.
Recipes
Spicy Peanut Green Beans
If you prefer your food less spicy, reduce or eliminate the red-pepper flakes—this dish is plenty flavorful without them.
Recipes
Peruvian Peanut Potato Soup
Peanuts and potatoes, both Peruvian crops, are combined in this flavorful soup that can be served two ways. Served chunky, it’s homey and rustic, especially good with coarse, dark bread. Purée the soup and it turns a lovely butterscotch color, an elegant dish when garnished with chives.
Recipes
Coconut Chutney
Authentic coconut chutney requires a variety of hard-to-find ingredients, so if you don’t live near an Indian market, you may be out of luck. For that reason, I’ve developed a more user-friendly recipe that is still quite close in flavor to the version served at my favorite South Indian restaurant.
Recipes
Vegan Beef and Vegetable Lo-Mein
Chinese dishes are easier than ever to prepare at home.
Recipes
Indian Cauliflower
Poppers? Please. Try an Indian take on appetizers with these savory bites.
Recipes
Pasta e Fagioli
Ignore how the title is spelled—this homey Italian classic is called “pasta fazool.”