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Index
Cover Introduction Chapter 1: Being Veganish Chapter 2: Easy Breakfasts
Crepes for When You’re Feeling Lazy Easy Vegan Breakfast Parfait Homemade Almond Milk Black Quinoa Breakfast Cereal Carob Peanut Butter Smoothie Top of the Morning Cashew Butter Wrap Peach Thyme Muffins Whole-Wheat Brilliant Blueberry Muffins Down-Home Vegan Biscuits You Say Banaana, I Say Baanana Bread Easy Breakfast Blackberry Bread Pudding Cashew Cream with Baby Tomatoes on Multigrain Toast Strawberry Protein Smoothie Morning Cereal Bars Rosemary Tempeh Hash Chili Masala Tofu Scramble
Chapter 3: Dips, Snacks, and Appetizers
Purely Vegan Chocolate Hazelnut Spread Quick, Homemade, Raw Vegan Pesto Easy Broccoli Snack Attack Quick Garlic, Zucchini, Eggplant, and Onion Spread Baked Zucchini Fries Easy Hummus Lean, Mean, Black Bean Guacamole Mango Citrus Salsa Roasted Chickpeas, Please Tropical Cashew Nut Butter (You’re) Hot Artichoke Spinach Dip Parsley and Onion Dip Homemade Tahini Nacho “Cheese” Dip Vegan “Pigs” in a Blanket Vegan Cheese Ball Eggplant Baba Ghanoush Easy Fried Tofu Sinless TVP Chili “Cheese” Fries Seitan Buffalo Wings Crispy Tempeh Fries
Chapter 4: Salads and Salad Dressings
Cucumber Cilantro Salad Edamame Salad Vegan Potato Pesto Salad Lean, Mean, Kidney Bean and Chickpea Salad Soy and Sesame Coleslaw Salad Deli-Style Macaroni Salad Hot German Dijon Potato Salad Lemon Cumin Potato Salad Carrot and Date Salad Tangerine and Mint Salad Eggless “Egg” Salad Spicy Sweet Cucumber Salad Lemon Quinoa Veggie Salad Raspberry Vinaigrette Creamy Miso Sesame Dressing Vegan Mayonnaise Pan-Asian Dipping Sauce Dairy-Free Ranch Dressing Pan-Asian Ranch Dressing To Thai for Orange Peanut Dressing Old Reliable: Balsamic Vinaigrette
Chapter 5: Soups
Cajun Gumbo Chili for Those Who’d Rather Not Cook Garlic Miso and Onion Soup Winter Seitan Stew Barley Vegetable Soup Indian Curried Lentil Soup Cannellini Bean and Corn Chowder Spicy Roasted Tomato Soup White Bean and Orzo Minestrone Not-Chicken Soup Shiitake and Garlic Broth Potato and Leek Soup Cashew Cream of Asparagus Soup Vegetarian “Beef” and Barley Stew Barley and Bell Pepper Chili
Chapter 6: Easy Sides
Roasted Garlic Mashed Taters Gingered and Pralined Sweet Potatoes Sesame Soy Asparagus and Mushrooms Cranberry Apple Stuffing Garlic and Soy Sauce Green Beans Saucy Indian Veggies Sweetened Roast Squash Baked Sweet Potato Fries Honey Mustard and Balsamic Vinegar Green Beans Caramelized Baby Carrots Sweet Stuffed Butternut Squash Classic Green Bean Casserole Easy Falafel Patties Five-Minute Vegan Pasta Salad Black Quinoa with Lime and Rice Vinegar Easy Garlic Quinoa Lemon Cilantro Couscous Barley Pilaf with Edamame and Roasted Red Pepper Spiced Couscous Salad with Bell Pepper and Zucchini Fruity Fall Quinoa Couscous and Bean Pilaf Barley Baked Beans Agave Mustard-Glazed Tofu Pineapple TVP Baked Beans
Chapter 7: Classic Main Dishes: Vegan Twists on Familiar Favorites
Beer-Battered Tofu Fillet Tofu “Fish” Sticks Tofu BBQ Sauce “Steaks” Basic Homemade Seitan Braised Tofu and Veggie Cacciatore Southern-Fried Seitan Homemade Baked BBQ Seitan “Chickeny” Seitan Super-Meaty TVP Meatloaf TVP “Sloppy Joes” Seitan Barbecue “Meat” TVP-Stuffed Peppers Tempeh Dill “Chicken” Salad TVP, Mushroom, and White Wine Stroganoff Spaghetti Squash Dinner So Incredibly Easy Black Bean Burgers No Shepherd, No Sheep Pie Spicy Southern Jambalaya Hawaiian Pineapple and Mint Rice Cranberry Apple Wild Rice You Better Believe It: Baked Mac ’n’ Cheese Pumpkin Cream Pasta Baked Millet Patties Barley and Mushroom Pilaf Summer Squash and Barley Risotto Millet and Butternut Squash Casserole Quinoa Mac ’n’ “Cheese” Caramelized Onion and Barbecue Sauce Pizza Cajun-Spiced Cornmeal-Breaded Tofu Basic Baked Tempeh Patties
Chapter 8: International Main Dishes
Cuban Black Beans, Sweet Potatoes, and Rice Caribbean Red Beans and Rice Tropical Couscous Pineapple-Glazed Tofu Black Bean Polenta Cakes with Salsa Greek Lemon Rice with Spinach Spanish Artichoke and Zucchini Paella Mediterranean Quinoa Pilaf Bulgur Wheat Tabbouleh Salad with Tomatoes Lemon Basil Tofu Greek Seitan Gyro Italian Tofu Lasagna Bellissimo Italian Rice Salad Breaded Eggplant “Parmesan” Artichoke and Spinach Pesto Pasta Eggplant Puttanesca Gnocchi and Walnut Parsley Sauce Creamy Sun-Dried Tomato Pasta Tofu “Ricotta” Manicotti Classic Fettuccine Alfredo Lemon, Basil, and Artichoke Pasta Sesame Baked Tofu Asian Sesame Noodles Sweet and Sour Tempeh Chinese Fried Rice with Tofu and Cashews Saucy Kung Pao Tofu Orange-Glazed “Chicken” Tofu Udon Noodle Buddha Bowl Sticky Teriyaki Tofu Cubes Sweet and Spicy Peanut Noodles Chili and Curry Baked Tofu Orange and Raisin Curried Couscous Spicy Chili Basil Tofu Indian Tofu Palak Tandoori Seitan Massaman Curried Seitan Curried Rice and Lentils Simmered Coconut Curried Tofu Mexico City Protein Bowl Mexican Spice-Crusted Tofu with Cashew Sour Cream Tofu and Portobello “Enchiladas” Spicy Seitan Taco “Meat” Black Bean and Barley Taco Salad Confetti “Rice” Baked Mexican Tempeh
Chapter 9: Sinful Desserts
Maple Date Carrot Cake Cocoa-Nut-Coconut No-Bake Cookies Coconut Rice Pudding Chocolate Chip Cookies Ginger Spice Cookies Apricot Ginger Sorbet Tofu Chocolate Pudding Foolproof Vegan Fudge Chocolate Graham Cracker Candy Bars Strawberry Milkshakes Easy Banana Date Cookies From-Scratch Chocolate Cake with Vanilla Frosting Strawberry Coconut Ice Cream Pumpkin Maple Pie Vegan Cookie Pie Crust Chocolate Mocha Frosting Chocolate Mocha Ice Cream Raspberry Lemon Cupcakes Chocolate Peanut Butter Explosion Pie Chewy Oatmeal Raisin Cookies Very Berry Banana Cookies Easy Blackberry Corn Bread Perfect Pumpkin Bread Vegan Chocolate Coconut Ice Cream Quinoa “Tapioca” Pudding Death by Raw Chocolate Vegan “Cheese” Cake Lemon Poppy Chewy Cake with Blueberry Drizzle Raw to Die for Apple Pie with Berry Topping
Appendix: Meal Plans US/Metric Conversion Chart Index Copyright
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