Lemony One-Pan Orecchiette w/Sausage and Broccolini
Portobello Patty Melt
Curry Tofu with Fresh Mango Chutney
Eggplant Parm Sandwiches
Tofu & Mushroom Lettuce Wraps
Colorful Vegetable Fajitas
Mushroom/Bean Burger
Open-Faced Roasted Veggie Sandwiches
Vegan Breakfast Scramble
Homemade “Beef” Stew
This recipe is delicious on a cold, rainy day (if there is such a day in California). It can also be modified to support non-vegan requests.
Chumbutala (Italian Vegetable Stew)
Stuffed Cabbage Rolls
Stuffed Peppers
Crispy “Fish” Banh Mi Tacos
Eggplant Parmigiana
This meal is a definite family favorite! It is one of the recipe included in the little, white notebook my mom gave to her children in 1993. The aroma of the sauce simmering on the kitchen stove permeates the entire house. Such a delicious smell. It’s veganized by simply replacing the ground beef and cheese with plant based substitutes. It happens to be my son Richard’s favorite of the homecooked meals from his childhood. I think he has accepted the Vegan version.
Vegetable Shepherd’s Pie
Vegan Meatloaf
Hearty Veggie Chili
Farmers’ Market Pasta
Tofu Fried Rice
When I prepare my weekly meal plan, in order to simplify the effort, I include a dish from various cultures. For example, something Italian, Asian, Mexican, or American. I also plan for an “order in” night (or two). This particular recipe is from my favorite magazine, Real Simple. I have altered the recipe a bit replacing some of the ingredients with my personal preferences. For example, rather than use canola oil, I prefer avocado oil. This meal is so delicious and so very simple! Enjoy….