The great thing about a chickpea omelette, much like a tofu scramble, is that we can fill it with what ever we have in our fridge. For this version, I used left over tofurky ham, scallions, spinach and violife cheese.
Greens
Our Spinach Artichoke Ring was inspired by our friend Dianne’s Vegetable Crescent Roll Ring. Refrigerated crescent roll dough gets filled with a creamy spinach artichoke dip and baked for an appetizer that combines the crackers and dip into one.
This easy vegetable soup is one of the quickest and easiest recipes I have ever made.
Our Roasted Brussels Sprouts and Butternut Squash is colorful and packed with fall flavors.
Sweet sundried tomatoes, creamy marinated tofu and crunchy pine nuts combine for a wonderful mix of tastes and textures in this kale salad.
Filled with vegetables and pasta, our Spinach Orzo Soup can be a meal unto itself or part of an Italian feast.
Forget calling for take out. Our Soba with Bok Choy and Shiitake is a quick and easy meal that is packed with flavor. This can be made gluten free easily by using gluten free soba and tamari.
These Veggie Rolls are a twist on Japanese hand rolls. We use ribbons of zucchini and yellow squash in place of nori. These make wonderful hors d’oeuvres for a summertime party.
Our vegan Spanakopita Pinwheels, filled with spinach and tofu feta, bring the great taste of everyone’s favorite Greek treat to your plate.
Our Colcannon combines mashed potatoes with kale, shallots, leeks and liquid smoke. One taste and plain old mashed potatoes will a thing of the past. This is a great side dish to accompany almost any meal.
