• 2 cups thinly sliced green cabbage
• 1/2 thinly sliced red onion
• 1 apple, core and seeds removed, julienned
• 1 Tablespoon chopped pickled jalapeno
• 1/4 cup golden raisins
• 1/4 cup toasted slivered almonds
• 1 Tablespoon chopped mint (optional)
• 1 Tablespoon agave nectar, or brown rice syrup
• 1/2 cup Vegenaise (dairy/egg-free mayo)
• Salt and white pepper, to taste

In a medium mixing bowl, combine all of the ingredients except the salt and white pepper. Mix thoroughly and season with salt and pepper.

Serves 8 -- recipe can be doubled.

• Try it with yellow beans or asparagus
• Add dried chili pepper flakes to add a bit of heat

• 1/4 cup Earth Balance, or other non-dairy butter
• 2 ounces uncooked spaghetti, broken
• 1/4 cup minced onion
• 1/2 teaspoon minced garlic
• 1 1/4 cups uncooked jasmine rice
• 2 1/4 cups veggie broth (or 2 1/4 cup water and 1 veggie bouillon cube or equivalent veggie broth powder)
• 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup cashew halves

1. Melt Earth Balance in a medium saucepan on low heat and stir in broken spaghetti, cooking until coated with the melted butter and lightly browned over medium-low heat.

2. Increase heat to medium. Stir onion and garlic into the saucepan and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.

3. Steam asparagus until tender but firm. Mix asparagus and cashew halves into the rice mixture, and serve warm.

Serves: 8

Variations:

• Instead of spaghetti and jasmine rice, use whole wheat spaghetti and brown rice as healthy alternatives

Always a big hit, these beans are mouth watering.
This vegan side dish comes together in a snap.

• 6 slices Fakin' bacon (tempeh bacon strips), or other vegetarian bacon
• 2 1/2 Tablespoons extra-virgin olive oil
• 1 1/4 cups barbecue sauce (I prefer the sweet and smoky variety)
• 3/4 cup dark beer
• 3 Tablespoons dijon mustard
• 3 Tablespoons (packed) dark brown sugar (or Sucanat)
• 2 Tablespoons vegetarian Worcestershire sauce
• 1 Tablespoon Bragg's Liquid Aminos (or other soy sauce)
• 2 to 3 teaspoons minced canned chipotle chilies*
• 6 cups cooked Great Northern beans, or 4 (15 oz) cans Great Northern beans, drained and rinsed well

1. Preheat oven to 350F.

2. Cook bacon in a small amount of olive oil in a large skillet over medium heat until crisp. Let cool.

2. Place olive oil in a bowl. Crumble "bacon" into bowl. Add onion, BBQ sauce, beer, mustard, brown sugar, Worcestershire sauce and Bragg's and whisk to blend. Add 2-4 teaspoons chipotles, depending on the spiciness desired. Stir in beans.

3. Transfer bean mixture to a lightly oiled 9x13 glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 45 minutes. Cool 10 minutes. Serve.

Serves: 8

* Because dairy tames the heat of spices, you have to be very careful with the chipotles. Start small - you can always add more. If you overdo it by accident, try adding some sugar or maple syrup, or even a bit of lemon juice.

• 2 Tablespoons walnut pieces
• 1 1/2 teaspoons extra-virgin olive oil
• 1 cup sliced shallots, thinly sliced (4-5 large shallots)
• Salt & freshly ground black pepper, to taste
• 5 cups broccoli (1 1/2 lbs.), cut into florets

1. In a large nonstick skillet over medium heat, toast walnuts until lightly browned and fragrant, about 5 minutes. Remove from pan.

2. Add oil to pan and heat over medium-low heat. Add shallots and cook, stirring often, to a deep golden brown, about 10 minutes. (Add a tablespoon or two of water if the mixture gets too dry.) Season with salt and pepper; set aside in the skillet.

3. Meanwhile, steam broccoli until just tender, 3 to 5 minutes. Add broccoli and walnuts to the shallots in the skillet and toss to combine. Taste and adjust seasonings.

Serves: 4

Variations:

• Sub chopped and roasted cashews or almonds for the walnuts

• 2 cups carrots, sliced
• 3 Tablespoons Earth Balance, or other non-dairy butter
• 1 Tablespoon Bragg's Liquid Aminos, or other soy sauce
• 2 Tablespoons brown rice syrup, or agave nectar
• 1 Tablespoon dried basil (can also use a fresh basil chiffonade)

1. Steam carrots until tender and place in baking dish.

2. Melt butter in small saucepan and add remaining ingredients. Pour mixture over carrots and bake at 350 degrees for about 5 minutes.

Serves: 3 (Recipe can be doubled.)

Variations:

• For an interesting twist substitute 1 teaspoon balsamic vinegar for the Bragg's (soy sauce), omit the basil and add a little salt and pepper -- garnish with fresh parsley.

• 2 tablespoons Earth Balance, or other non-dairy butter
• 2/3 cup onion, chopped
• 1 1/2 cups COOKED brown rice
• 1 teaspoon curry powder
• 2 cups coconut milk
• 1 cup veggie broth (or 1 cup water and 1 veggie bouillon cube or equivalent veggie broth powder)
• 1/4 cup cashews, toasted

1. Melt butter in saucepan. Add onion and cook until softened. Add rice and curry powder and cook for 1 minute.

2. Add coconut milk and veggie broth, and boil uncovered about 5 minutes, until liquid is just above rice and you see air holes forming. Cover immediately, reduce heat to low and simmer for 15 minutes without lifting lid.

3. Let stand for 10 minutes, then mix in cashews.

Serves: 4

Variations:

• Add thinly slivered veggies such as carrots and bok choy

• 1 Tablespoon extra-virgin olive oil
• 2 carrots, shredded
• 1 yellow bell pepper, chopped
• 5 scallions, minced
• 3 to 4 tablespoons Bragg's Liquid Aminos (or other soy sauce)
• 3 cups frozen edamames, defrosted
• 4 cups COOKED long-grain brown rice

1. Heat oil in large wok or skillet over medium-high heat. Add carrots, bell pepper and scallions, and stir-fry until just tender, about 2 minutes.

2. Add Bragg's, defrosted edamames and cooked rice, and stir-fry until combined and heated through, about 5 minutes. Serve.

Serves: 4

Variations:

• Sub (defrosted) frozen lima beans for the edamames

Sure, there are more fancy ways of making mashed potatoes. But these are quick and easy and always turn out delicious.

• 4 large golden potatoes, scrubbed and quartered
• Water, to cover
• 1/2 teaspoon sea salt
• 1-2 cloves garlic, pressed (optional)

Add to taste:
• Non-dairy milk (I like plain oat milk)
• Bragg's Liquid Aminos, or other soy sauce
• Earth Balance, or other non-dairy butter
• Nutritional yeast
• Garlic powder
• Onion powder

1. Place potatoes in a large soup pot and cover with water. Add the salt. Bring the water to a boil and cook the potatoes until tender, about 20-30 minutes. Drain and return to pot.

2. Mash to desired consistency, adding garlic and remaining ingredients to taste.

Serves: 4

Variations:

• Use sweet potatoes instead. Use the Sweet Potato Vegan Flavor Matches to guide your flavoring selections.

• 5 russet potatoes, unpeeled and cubed
• 2 carrots, shredded
• 1 stalk celery or bok choy, diced
• 4 green onions, diced
• 1 cup Vegenaise, or other vegan mayo
• 2 Tablespoons dijon mustard, or to taste (optional)
• 2 Tablespoons Bragg's Liquid Aminos, or other soy sauce
• 1 teaspoon basil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• Sea salt and black pepper, to taste

1. Add cubed potatoes to a large pot of salted water, cover, and bring to a boil. Lower heat and simmer, uncovered, until potatoes are al dente (firm, but tender). Do not overcook! Drain and cool.

1. Add potatoes and the rest of the veggies to a large bowl. Combine mayo, mustard and spices to make dressing and gently fold dressing into vegetables. Chill and serve.

Serves: 6

• 2 1/4 cups veggie broth (or 2 1/4 cups water and 1 veggie cube or equivalent veggie broth powder)
• 1 1/2 cups quinoa, rinsed well and drained
• 1 bunch fresh spinach, coarsely chopped
• 1/3 cup tahini
• 1-2 cloves garlic, minced
• 2 Tablespoons fresh lemon juice
• 1/4 teaspoon sea salt, or to taste

1. Thoroughly rinse the quinoa in a colander with teeny tiny holes so the quinoa doesn't fall through. Bring veggie broth to a boil in a pressure cooker*. Add quinoa, lock lid in place and bring to high pressure. Once high pressure has been reached, reduce heat just enough to keep the pressure, and cook for 3-4 minutes. Turn off heat and let sit for 10 minutes before removing lid (see note just below). Immediately add spinach, cover, and let wilt in the residual steam (3-4 minutes).

Note: If water is not fully absorbed and quinoa is still a little hard, simmer until cooked, then add spinach.

2. Place tahini in a small bowl. Stir in minced garlic, lemon juice and salt. Gradually stir in 2-3 Tablespoons (or more if necessary) hot water until you achieve a creamy sauce (not runny).

3. To serve, divide quinoa into four mounds on individual plates. Arrange spinach leaves over quinoa and top w/tahini sauce.

Serves: 4

* You don't need a pressure cooker to make this recipe. You can use the regular stovetop method which can be found on the Boiled Quinoa page.

Variations:

• Add thin-skinned potatoes (such as new potatoes) cut into matchsticks to the quinoa before cooking. Potatoes and quinoa are excellent together.

• 2/3 cup pine nuts
• 1 1/2 tablespoons extra-virgin olive oil
• 1 cup quinoa (no need to rinse)
• 1/4 cup organic sundried tomatoes in oil, julienned
• 2 cups veggie broth (or 2 cups water with 1 veggie cube or equivalent veggie broth powder)
• 1/2 cup sliced green onions
• 1 tablespoon balsamic vinegar
• 1 (7 oz) can whole green chiles
• 2 ounces Follow Your Heart Monterey Jack (or other vegan soy cheese), grated

1. Heat 1/2 Tablespoon olive oil in large skillet with a lid and saute pine nuts until well-browned. Do not burn. Remove from pan.

2. Add remaining 2 Tablespoons olive oil to pan and saute quinoa for about 5 minutes, stirring constantly, until toasted and fragrant.

3. Add tomatoes and 2 cups veggie broth and bring to boil. Reduce heat, cover, and simmer for 10-15 minutes, until quinoa is tender and split open. Add additional broth if necessary to complete cooking, but ending up with a reasonably dry and fluffy grain. Stir in pine nuts, green onions, vinegar, and salt & pepper to taste. Cover and let rest for 10 minutes.

4. Grate cheese and slice chiles in half, opening them out into flat pieces. Lightly oil a medium-sized casserole dish. Spread half of the quinoa mixture in the dish, top with sliced chiles, then remaining quinoa, then grated cheese*. Cover with foil and bake at 375F for 20 minutes, or until cheese is melted.

Serves: 4

* I've noticed Follow Your Heart cheese doesn't always melt perfectly when it's placed on top of the dish, but melts beautifully when combined with other foods. If using this cheese, add to the dish when adding the chiles, then cover with quinoa.

• 2 pounds fresh asparagus
• 1/3 cup shallot, minced
• 1/4 cup Italian parsley, minced
• 3 tablespoons capers, rinsed and rough chopped
• 2 tablespoons white wine vinegar
• 2 teaspoons extra-virgin olive oil

1. Preheat oven to 450F.

2. Drizzle asparagus with olive oil and season with salt and pepper. Toss to coat and place in single layer in a large oven-proof baking dish. Roast until asparagus begins to soften and brown, turning once during cooking, about 12-14 minutes.

2. Combine shallot, parsley and capers in small bowl. Add vinegar and oil and season with salt and pepper. Serve over asparagus.

Serves: 4

• 4 cobs corn, kernels cut from cob, or 2 cups (defrosted) frozen
• 3 tablespoons extra-virgin olive oil
• 1/2 cup red onion, chopped
• 2 jalapeno peppers , seeded & finely chopped
• 1 red bell pepper, chopped
• 2 teaspoons garlic, minced
• 3 cups cooked black beans, or 2 (15 oz) cans, drained and rinsed
• 2 large fresh tomatoes, diced
• 2 large avocado, peeled and cut in 1/2 inch dice

Dressing:
• Sea salt, to taste (1/2 - 1 teaspoon)
• 3/4 teaspoon ground cumin
• 6 tablespoons fresh lime juice
• 5 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar

1. Preheat oven to 450F.

2. In a medium bowl, combine corn and oil, toss to coat. Spread corn in ungreased oven-proof baking dish. Bake in oven 18-22 minutes or until corn begins to turn light golden brown, stirring every 5-10 minutes. Cool 10 minutes.

2. Meanwhile prepare dressing. Combine all ingredients in a small jar with tight fitting lid and shake well until blended -- or simply whisk very well in a small bowl.

3. In a large bowl, combine corn, onion, jalapenos, bell pepper, garlic, beans and tomatoes. Mix well. Add dressing and mix again. Add avocados. Toss gently to combine.

4. Serve immediately or refrigerate up to 24 hours. (If not serving immediately, add avocado just before serving.) May be served over a bed of red leaf lettuce or just as is.

Yield: 8 cups

I love love love love love scalloped potatoes, don't you? These are super delish. Stay away from russet potatoes for this recipe which can make the finished dish too thick and cloying -- the delicate golden potato works best. An excellent vegan side dish.

• 1 clove garlic, smashed
• Extra-virgin olive oil, to oil baking dish (I use olive oil spray)
• 1 Tablespoon Earth Balance
• 2 1/4 pounds golden potatoes
• 1 small onion, sliced
• 2 cups non-dary creamer
• 3/4 Tablespoon salt
• freshly ground pepper
• 1 cup Follow Your Heart Monterey Jack (or other soy cheese), shredded

1. Preheat the oven to 350 degrees. Rub the garlic around the inside of an 8x8x2-inch casserole dish and let it dry. Reserve the remaining garlic. Spray the Olive Oil (or other cooking spray) around the inside of the dish.

2. Peel and thinly slice the potatoes (about 1/8-inch thick slices). In a large saucepan, combine the garlic, Earth Balance, potatoes, onions, non-dairy creamer, salt and pepper, to taste. Bring to a boil, lower the heat to medium-high, and cook, stirring until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly. Top with the cheese.*

3. Bake the potatoes until lightly browned and bubbly, and the potatoes are tender, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

Serves: 6-8

* I've found that Follow Your Heart cheese doesn't melt if it's the TOP layer, but melts beautifully when tucked inside other ingredients. If using this cheese, be sure to have a layer of potatoes over this cheese layer. Most other non-dairy cheeses can be sprinkled right on top.

Variations:

• If you are trying to avoid soy, you can substitute soy-free Earth Balance, almond milk for the soy creamer, and rice cheese for the soy cheese. Please note, the results will be slightly different using almond milk versus soy creamer, but tasty nonetheless. :O)

• 8 cups whole-grain bread, cubed
• 2 teaspoons Earth Balance, or other vegan butter
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 cup mushrooms, sliced
• 1 teaspoon sage
• 1 teaspoon marjoram
• 1 teaspoon thyme
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 1 3/4 cups veggie broth (or 1 3/4 cups water and 1 veggie bouillon cube or equivalent veggie broth powder)
• 1/2 cup sliced water chestnuts
• 1/2 apple, cut into small cubes (optional)

1. Place bread cubes in large bowl.

2. Saute Earth Balance, onions, celery and mushrooms until onions are transparent. During last few minutes of saute, add remaining ingredients and toss well.

3. Put in baking dish and bake at 350F for 30 minutes.

Serves: 6

Variations:

• Although dried herbs works perfectly fine, if you have fresh herbs, use them! :O)

• 2 cups COOKED brown rice
• 3/4 cup Follow Your Heart Monterey Jack (or other non-dairy cheese), grated
• 3/4 cup corn kernels, fresh or frozen
• 1/3 cup non-dairy milk
• 1/4 cup dairy-free sour cream
• 1/4 cup scallions, sliced
• 1/4 cup diced pimento, drained
• 1/2 jalapeno, chopped
• Salt and cayenne pepper to taste
• Paprika

1. Combine all ingredients in a large bowl. Spoon into lightly oiled baking dish (for this recipe, I oil the dish with Earth Balance non-dairy butter for exra flavor). Sprinkle lightly with paprika. Bake in a preheated 350F oven for 25 to 30 minutes or until heated through and the cheese is melted.

Serves: 4

Variations:

• Add different combinations of whole grains, such as brown rice/barley/wild rice.

• 4 large russet potatoes, scrubbed
• 1 Teaspoon extra-virgin olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 Tablespoons sunflower seeds
• 1 cup mushrooms, sliced
• 2 cups broccoli florets
• Salt and fresh black pepper, to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup scallions, chopped
• 1 teaspoon paprika

1. Preheat oven to 400F.

2. With a fork, poke holes all over the potato and bake for 1 hour, or until it gives when squeezed (be careful -- it will be hot hot hot!).

3. While potatoes are baking, saute onions in olive oil until translucent. Add garlic, sunflower seeds, and mushrooms and saute 5 minutes. Add broccoli, cover and steam 1 minute.

4. When potatoes are done, remove to a cooling rack and lower oven heat to 350F.

5. When potatoes are cool enough to handle, cut in half lengthwise and scoop out inner flesh, leaving skins empty, to be stuffed.

6. In a large mixing bowl, mash potatoes with a fork. Add sauteed vegetables, salt, pepper, and basil. Mix well and adjust seasonings to taste.

7. Spoon filling into potato skins, and pack firmly to form a rounded top.

8. Serve topped with scallions and dash of paprika.

Serves: 4

Variations:

• Use your favorite non-starch veggies, lightly sauteed or steamed, to stuff your potatoes.
• Can be served as a side dish or a main entree.

• 3 sweet potatoes, cleaned and pricked all over with a fork
• 1 (8 oz) can crushed pineapple, drained
• 3 tablespoons fresh ginger root, minced
• 3 tablespoons unsweetened coconut meat
• 1 1/2 teaspoons Sucanat, or other dry sweetener
• 1 1/2 teaspoons orange zest
• 3/4 teaspoon sea salt

1. Cook potatoes in a 400 degree oven until it gives when squeezed, 45 minutes to 1 hour. Do not overcook -- you want your potatoes tender, but not mushy. Turn down oven heat to 350F.

2. Cut potatoes in half. Scoop out flesh and place in a medium bowl, being careful not to tear the skin. Reserve skins.

4. Add pineapple, ginger, coconut, sugar, zest, and salt to the potato flesh. Mash until slightly fluffy.

5. Place potato skins on a baking sheet. Fill with potato mixture. Bake 15 minutes.

Serves: 6

• 1 to 2 Tablespoons extra-virgin olive oil
• 2 onions, chopped
• 3 stalks bok choy, diced
• 3 carrots, diced
• 2 garlic cloves, diced
• 12 ounces fresh spinach, cleaned, stems removed and coarsely chopped
• 3 cups COOKED brown rice
• 1 teaspoon paprika
• 1/2 cup Bragg's Liquid Aminos, or other soy sauce
• 3 Tablespoons peanuts

1. In a large skillet saute onions, bok choy, carrots and garlic in olive oil until vegetables are tender. Add spinach and continue to saute until spinach is wilted (2-3 minutes). Add cooked brown rice to the mixture. Add seasonings and peanuts.

Serves: 4