Main Course Recipes
This is simply heirloom beans and roasted broccoli with shallots and pan-fried seitan. Something I threw together one night after getting home from the airport. It's filling and hearty, and quick to make - particularly if you have cooked beans stashed in the freezer...but canned beans will work too.
A vibrant tempeh curry recipe loosely inspired by a recipe from Lora Zarubin's cookbook, I am Almost Always Hungry.
A single-pot lentil soup with brown rice. Made by browning some onions, adding the rest of the ingredients, and simmering until the whole lot until its done.
A nice platter of greens and brown rice doused in a spicy-salty-sweet pineapple dressing flecked with seitan. It's good hot or at room temperature.
This is another favorite - I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Toss the broccoli with some quinoa, sliced avocado and a drizzle of feisty chile pepper oil, and you've got a nice meal on your hands.
A peppery arugula pesto tossed with a bowl of plump, chewy wheat berries. The bite of the arugula is tamed by the creaminess of the pine nuts in the pesto, and the saltiness of the grated Parmesan and chopped Kalamata olive offsets the wheat berries nicely.
For the sun-dried tomato lovers out there. Goat-cheese raviolis tossed in a sun-dried tomato red pesto sauce, served over baby spinach.
My mom's friends hosted a shower for my sister and served something similar to this. A noodle-free lasagna baked in a pie crust - layers of zucchini, ricotta, and tomato sauce.
A simple tofu salad recipe made by marinating cucumbers and chopped dill in lemon juice and olive oil, then tossing with tofu, pine nuts, and avocado.
A decadent, crunchy-topped summer squash gratin made from thinly sliced summer squash, potatoes, oregano pesto, and brown-buttered breadcrumbs- all baked at high-temperature until the squash is tender and the top is crunchy.