Serves 6 | I developed this recipe to save a bunch of greens that were languishing in my fridge. It’ll work with any leafy greens you have on hand, particularly sturdy greens like kale, chard, and collards, and although it’s crustless, it firms up nicely so you can cut perfect pieces. Who knew wilty leftovers could taste so good?
1 lb extra-firm tofu
1⁄4 c nutritional yeast
1⁄4 c cornstarch
11⁄2 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp onion powder (granulated)
1 tsp garlic powder (granulated)
1⁄2 tsp turmeric
1⁄2 tsp salt
1⁄4 tsp red pepper flakes
4 c chopped greens
Preheat oven to 350°F.
Grease a shallow 9-inch pie dish and set aside.
Combine all ingredients, except greens, in a food processor or blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
Mix in greens and transfer batter to a pie dish.
Using a spatula, spread the mixture around so it’s even and tight.
Bake for 30 to 40 minutes, or until golden and the center is firm (not mushy).
Allow to cool for at least 10 minutes before slicing (room temp is best).
Make Ahead 
You can make and store the mixture in an airtight container until you’re ready to bake, or bake the quiche a day or two ahead of time and gently reheat it in your oven on warm for 10 to 20 minutes.
NUTRITIONAL INFORMATION 
84 Calories, 1.2g Fat, 10.7g Carbohydrates, 2.4g Fiber, 0.8g Sugars, 9.2g Protein
Serves 4 | Any excuse to eat cornbread at dinner is a good one in my book. This delicious and spicy cornbread-topped casserole is a complete meal with grains, beans, and vegetables all in one dish. Serve with hot sauce, such as Tabasco, on the table.
1 15-oz can diced tomatoes, undrained
1 small onion, diced
2 celery stalks, minced
3 garlic cloves, minced
1 bell pepper, seeded and diced
2 tbsp Cajun Seasoning
1 15-oz can kidney beans, drained and rinsed
1 c cornmeal
11⁄2 tsp baking powder
pinch of salt
1 to 2 tbsp raw sugar (optional)
3⁄4 c nondairy milk
1⁄4 c unsweetened applesauce
CHEF’S NOTE: Any bell pepper will work here, but green bell peppers are more authentic.
Preheat oven to 400°F. Grease an 8- or 9-inch square baking pan or casserole dish.
Drain tomato juices into a skillet and chop tomatoes into smaller pieces; set aside.
Add water as necessary until a thin layer of liquid covers the skillet.
Sauté onion, celery, garlic, and bell pepper over high heat until onion is translucent, bell pepper slices are tender, and all of the water has evaporated, about 4 minutes.
Turn off heat and mix in 1 to 2 tablespoons of Cajun Seasoning, tomatoes, and kidney beans, stirring to combine, and set side.
In a small mixing bowl, whisk cornmeal, baking powder, salt, and additional Cajun Seasoning if desired (several dashes so the cornmeal looks speckled when stirred). You can also add 1 to 2 tablespoons of sugar for a sweet cornbread topping. Then stir in nondairy milk and applesauce. It should be thick, but spreadable like hummus, and not dry.
Pour bean mixture into your baking dish and pat down firmly with a spatula. Spread cornbread mixture on top and bake for 30 to 35 minutes, or until the cornbread is a deep golden, cracked and firm to the touch. Let set out for 15 minutes before serving.
NUTRITIONAL INFORMATION 269 Calories, 1.9g Fat, 54.3g Carbohydrates, 10.9g Fiber, 11.1g Sugars, 11.6g Protein
Serves 4 | Shepherd’s pie gets a colorful makeover complete with Tex-Mex flavorings.
1 14-oz can fire-roasted diced tomatoes
2 garlic cloves, minced
1 small sweet onion, diced
1 green bell pepper, seeded and diced
1 tsp chili powder
1⁄2 tsp ground cumin
1⁄2 tsp dried oregano
salt and pepper
1 11-oz can corn, drained
1 15-oz can black beans, drained and rinsed
3 sweet potatoes, cooked and mashed
hot sauce (optional)
CHEF’S NOTE: This casserole is also great as a dip: serve with baked corn chips at a party.
Drain juice from tomatoes straight into a large skillet. Add a splash of water if needed so enough liquid lines the bottom of the skillet.
Add garlic, onion, and bell pepper and sauté over high heat until green pepper starts to get tender, about 3 minutes.
Add chili powder, cumin, oregano, a pinch of salt, a few dashes of black pepper, and stir to coat.
Taste. If you’d like a hotter flavor, add some hot sauce or more chili powder.
Add corn and black beans and stir to combine everything.
Continue to cook over medium until everything is thoroughly warm.
Spoon into a casserole or baking dish, and then spread mashed sweet potatoes on top (no baking necessary).
Serve with hot sauce on the table.
CHEF’S NOTE: To make mashed sweet potatoes, skin and boil the potatoes. Beat with an electric mixer, adding splashes of nondairy milk as you go. Sweet potatoes generally require more liquid than regular potatoes when beating. Once you get the right consistency, add salt and pepper to taste, plus a dash of chili powder.
NUTRITIONAL INFORMATION 319 Calories, 1.2g Fat, 67.5g Carbohydrates, 11.4g Fiber, 8.2g Sugars, 9.4g Protein
Serves 4 | If you think pasta casseroles are lame, think again. This pasta casserole is where it’s at. It totally brings “Mexican” to “mac ’n’ cheese.” You want to use a traditional, tomato-based salsa here, mild or hot—your choice.
1⁄2 lb whole-wheat pasta
1 11-oz can corn, drained and rinsed
1 15-oz can black beans, drained and rinsed
1 4-oz can diced green chilies, drained (optional)
11⁄4 c nondairy milk
1⁄3 c nutritional yeast
2 tbsp yellow miso
2 tbsp cornstarch
1 tsp onion powder (granulated)
1 tsp garlic powder (granulated)
1⁄2 tsp paprika
1⁄4 tsp turmeric
1 c salsa
1 tomato, sliced (optional)
fresh cilantro for garnish
Preheat oven to 350°F.
Cook pasta according to package directions and immediately rinse under cold water.
Meanwhile, or afterward to reduce cleanup (by using same pot), make the cheese sauce by whisking nondairy milk through turmeric together in a saucepan. Heat over medium heat until it thickens. Add salsa to cheese sauce, starting with 1 cup. If your salsa is really chunky, add another 1⁄4 to 1⁄2 cup of salsa, but if the salsa is watery, do not.
Mix prepared cheese sauce with pasta, beans, and corn together.
Pour mixture into a casserole dish and bake for 15 to 25 minutes, or until a crisp outer crust starts to form and the casserole is totally warm.
Garnish with chopped cilantro and tomato slices if desired.
CHEF’S NOTE: To make this dish gluten-free use brown-rice pasta; to keep it soy-free, use a soy-free miso, such as miso made from chickpeas.
NUTRITIONAL INFORMATION (WITH CHEDDAR CHEESY SAUCE) 486 Calories, 3.7g Fat, 90.6g Carbohydrates, 14.1g Fiber, 11.2g Sugars, 24.2g Protein
Serves 2 | Down-home cookin’! I actually made this recipe on camera for the Huffington Post after one of their reporters mentioned that watching True Blood made her want to eat vegan. Well, this potpie is for you, Sookie Stackhouse!
1 c vegetable or No-Chicken Broth
2 tbsp cornstarch
1 c nondairy milk
2 tsp Poultry Seasoning Mix
21⁄2 c mixed frozen vegetables
2 tbsp nutritional yeast
1⁄2 tsp onion powder (granulated)
1⁄2 tsp garlic powder (granulated)
CHEF’S NOTE: A pinch of dried parsley makes this gravy pretty!
Prepare and bake biscuits.
While biscuits are baking, whisk cornstarch and broth together until well combined.
Then combine all ingredients (except biscuits) in a saucepan and bring to a boil over medium heat. Allow sauce to thicken as desired.
Taste, adding more garlic, onion, salt, or pepper to taste.
Pour over cooked biscuits and serve.
NUTRITIONAL INFORMATION (WITHOUT BISCUITS) 186 calories, 1.3g Fat, 34.1g Carbohydrates, 6.4g Fiber, 11.2g Sugars, 12.4g Protein
Serves 2 | Dijon mustard and broccoli complement each other beautifully and come together to jazz up a side of rice. Since all Dijon mustards and hot sauces are a little different, this recipe is very much “to taste.”
1 c cooked brown rice
2 c broccoli florets, fresh or frozen
2 to 3 tsp Dijon mustard
11⁄2 tsp low-sodium soy sauce
1⁄4 to 1⁄2 tsp hot sauce
agave nectar or sugar to taste (optional)
Steam broccoli or, if frozen, microwave as directed.
Meanwhile, whisk 2 teaspoons of Dijon mustard, low-sodium soy sauce, and hot sauce together.
Taste, adding more hot sauce and Dijon mustard if needed. (I usually add up to 11⁄2 teaspoons of hot sauce and 3 to 4 teaspoons of Dijon). If the Dijon is too strong for your liking, add a few drops of agave nectar or a pinch of sugar to help cut it.
Mix with cooked rice (if using leftover rice, add a splash of broth or water before reheating it).
Then mix in cooked broccoli, season with salt and pepper, and serve.
CHEF’S NOTE: Broccoli rabe also works well in this dish.
NUTRITIONAL INFORMATION 150 Calories, 1.4g Fat, 30.6g Carbohydrates, 3.6g Fiber, 1.7g Sugars, 5.3g Protein
Serves 3 | Pictured on following page and here | Arroz Amarillo, which translates to “yellow rice,” is a flavorful side dish in Cuban cuisine. Here I’ve paired it with peas (as it’s traditionally served) and black beans to make it into a full meal.
1⁄2 c brown rice
1 c vegetable broth
1 tsp onion powder (granulated)
1 tsp garlic powder (granulated)
1⁄2 tsp turmeric
1⁄4 tsp ground cumin
1⁄8 tsp paprika
dash of ground ginger
10 oz frozen peas
2 c canned black beans, drained and rinsed
diced tomato for garnish (optional)
sliced green onion for garnish (optional)
In a medium pot, combine uncooked rice with broth and spices, stirring to combine.
Cover and bring to a boil.
Once boiling, reduce heat to low and simmer for 45 minutes, or until rice is cooked and all liquid has absorbed.
Cook peas according to package instructions (microwave is quickest) and mix into rice.
Serve alongside black beans, or mix the beans into the rice with the peas.
Garnish with diced tomato and sliced green onion, if desired.
Make Ahead The rice or the entire dish can be made in advance, with an added reward: this rice gets more flavorful the next day. If the rice is looking dry, add a little water or vegetable broth to it when you reheat.
NUTRITIONAL INFORMATION 323 Calories, 1.9g Fat, 62.1g Carbohydrates, 10.7g Fiber, 4.1g Sugars, 14.2g Protein
Serves 4 | Peas and rice, a popular dish in the Caribbean, is traditionally made with pigeon peas, which are a legume, but circular-shaped like a green pea. In my interpretation, I substituted black-eyed peas, which are more common, and I also added a little Creole flair to complement the change. Serve with jalapeño hot sauce on the table.
21⁄2 cups vegetable broth, divided
1 bunch green onions
2 celery stalks, minced
4 garlic cloves, minced
1 tbsp minced fresh ginger
4 fresh thyme twigs
11⁄2 tsp Tabasco Green Jalapeño Pepper Sauce
2 tsp jerk seasoning, divided
1 cup brown rice
2 tbsp ketchup
1⁄2 tsp turmeric
1 bunch kale
1 15-oz can black-eyed peas, drained and rinsed
CHEF’S NOTE: Chard and other leafy greens make a fine substitution for kale.
Thinly slice the white parts of the green onions, saving darker green parts for another use or for garnish, then set aside.
Line a large pot with a thin layer of broth and add green onions, celery, garlic, ginger, thyme, jalapeño sauce, and 1 teaspoon of jerk seasoning.
Cook over high heat, adding additional broth as necessary, until the celery is soft, about 3 minutes.
Add remaining jerk seasoning, stirring to coat.
Stir in rice with 2 cups of vegetable broth, then add 2 squirts (about 2 tablespoons) of ketchup and turmeric (for color), stirring to combine.
Cover and bring to a boil.
Once boiling, reduce heat to low and simmer for 40 to 50 minutes, until rice is cooked, but keep an eye on it, as you may need to add more broth or water during cooking (some brown rice is very thirsty).
Meanwhile, pull kale leaves away from the stem and chop or tear leaves into bite-sized pieces.
Lightly steam or cook greens, taking care to press out any excess water. (See cooking method.)
Once rice is fully cooked, fluff with a spatula then stir in greens and black-eyed peas. Salt to taste.
NUTRITIONAL INFORMATION 322 Calories, 3.7g Fat, 63.3g Carbohydrates, 5g Fiber, 3g Sugars, 14.9g Protein
Serves 2 | They’ll make you wanna get up and scream “hallelujah!”
1 14-oz can diced fire-roasted tomatoes
1 c brown rice
2 c vegetable broth
1 small onion, minced
2 celery stalks, minced
1 tsp Cajun Seasoning
1 15-oz can kidney beans, drained and rinsed
agave nectar or sugar, to taste (optional)
Drain juices from tomatoes into a small pot, then add uncooked rice and vegetable broth.
Bring to a boil, cover and reduce heat to low, and simmer until rice is fully cooked, about 40 to 45 minutes.
Meanwhile, line a skillet with a thin layer of water and sauté onion and celery for a minute or so, until onion is translucent.
Add Cajun Seasoning, stirring to combine, and turn off heat.
Puree half of the diced tomatoes in a blender or food processor until completely smooth like tomato sauce.
Pour into onion and celery mixture, stirring to combine.
Turn heat back on to medium and cook for a few minutes.
Taste. If it’s too acidic, add a drop or two of agave nectar or a bit of sugar to cut the acid. You can also add more Cajun Seasoning if desired.
Add tomatoes and kidney beans, and stir to combine.
Cover and keep on low, stirring occasionally.
Once the rice is done, plate it and spoon the bean-tomato mixture over top.
Serve with hot sauce, such as Tabasco or Cholula.
NUTRITIONAL INFORMATION 608 Calories, 3.9g Fat, 123.9g Carbohydrates, 22.9g Fiber, 7.5g Sugars, 21.8g Protein
Serves 2 | So simple and yet so delicious. I enjoy the taste of plain brown rice but get bored of it easily. A little teriyaki and hot sauce completely transforms the rice into a quick and flavorful side dish.
1 c cooked brown rice
1 tbsp teriyaki sauce
hot sauce, to taste (optional)
Mix brown rice with teriyaki sauce, adding more sauce if necessary or desired. The rice should have a light coating, but shouldn’t be wet. Add hot sauce if desired and serve.
Curried Rice 
Serves 4 | Pictured on following page | Living in the Caribbean turned me on to cooking with curry seasonings. This rice is stunning when it’s served, especially if you add peas for added color.
1 c brown rice
2 c vegetable broth
1 tbsp mild curry powder
1 tsp onion powder (granulated)
1⁄2 tsp chili powder
1⁄4 tsp ground cumin
dash of paprika, ground cinnamon, and tumeric
1⁄4 c tomato sauce
Combine all ingredients except tomato sauce and cayenne in a medium pot and bring to a boil.
Once boiling, reduce heat to low and simmer for 45 minutes, or until the rice is cooked: fluffy with no water remaining.
While rice is still hot, stir in the tomato sauce and coat completely.
Add cayenne or hot sauce (optional, if desired) to taste and season with salt and pepper.
TERIYAKI RICE 117 Calories, 0.8g Fat, 24.3g Carbohydrates, 1.8g Fiber, 1.3g Sugars, 2.8g Protein
CURRIED RICE (1⁄2 C) 183 Calories, 1.6g Fat, 38.3g Carbohydrates, 2.6g Fiber, 0.7g Sugars, 4g Protein
