Barbecue Tempeh
A quick vegan protein with a sweet, smoky sauce.
Tree nut-free
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Maple Baked Lentils
A weird tangy-sweet casserole. Very controversial - I like it, but I'm not sure why.
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Thai Peanut Curry Paste
This recipe makes enough paste for about four batches of peanut curry. Use it immediately, or make it ahead of time and freeze it for later.
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Chickpea Salad
Like tuna salad, but chickpeas instead. Delicious in a sandwich!
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Thai Yellow Curry Paste
This recipe makes enough paste for four batches of yellow curry. Can be frozen and used later.
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Chana Masala
A very easy Indian chickpea tomato curry.
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Macaroni and Cheese
A fancy baked version of the classic. Including gorgonzola!
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Falafel-Spiced Chickpeas
Vegan chickpeas with a flavor and texture vaguely reminiscent of pork.
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Split Pea Soup
A vegan take on the classic favorite.
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Citrus Salad
Fresh oranges and shallots in a light vinaigrette.
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Marinated Italian Tofu
Bite-size chunks of tofu in a spicy, garlicky vinaigrette.
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Mejadra
A Middle Eastern dish of rice, lentils, and fried onions with a warm spice palate.
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Lasagna
This is, as far as I can tell, the best lacto-vegetarian lasagna.
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Tofu Teriyaki
Sweet and gingery marinated tofu. Bake it and serve over rice, or saute it as part of a stir fry.
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Curried Butternut Squash and Sweet Potato Stew
A cozy, hearty stew.
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Moroccan-Style Vegetable Stew
A hearty and flavorful stew with a warm spice palate.
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Paneer Tikka Masala
Browned and spiced cheese in a creamy tomato sauce.
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Moussaka
A rich Greek casserole of eggplant in red sauce, topped with a thick layer of cheese sauce.
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Southwestern Salad
Avocado, black bean, corn salad with a tangy/citrusy/spicy dressing.
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Spaghetti Sauce
Spaghetti with my father's thick, "meaty" tomato sauce.
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Bean Chili
Just a basic, spicy vegetarian chili.
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Scalloped Potatoes
Thinly-sliced potatoes layered with cheese and baked in a cream sauce.
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Apple Curried Chickpeas
Chickpeas, apples, and raisins cooked with Indian spices - hardy, but also sweet.