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Fruit vegetables

Squash Puree Filled Portobello Mushroom Caps

Filled Portobello Mushrooms

This is a delicious appetizer or salad. It’s very filling. Most of it can be prepared earlier in the day and assembled later, although the mushrooms should be prepared just before serving. Serving Size: 4 Ingredients: 4 portobello mushroom caps (one for each person) 1 medium red kuri or a butternut squash 1 clove garlic 1/4 [...]


Vegan Pumpkin-Apple Cake with Apple Cider Glaze

Pumpkin apple cake - Click here to license this image directly from us!

This is a really nice and simple cake to make. It only uses 1 cup of pumpkin puree and has 2 apples. The flavor is perfect for a lovely fall day. Serving Size: 8 Ingredients: for the cake: 1/2 cup vegan margarine 1 & 1/2 cups sugar 2 egg replacements 1 teaspoon vanilla 2 medium [...]


Santa Fe Tofu

Santa Fe Tofu - Click here to license this image from Stocksy

This really tasted great, even on a hot summer night. It would be lovely in the fall and winter as well. It’s really quite simple to make, and could even be cooked in a slow cooker or crock pot. Serving Size: 4 Ingredients: 1 pound tofu, sliced in fillets 1 can diced tomatoes 1 can [...]


Cauliflower, Barley and Big Bean Salad

Cauliflower, Barley and Big Bean Salad - Click here to license this image

This is an awesome salad that we enjoyed last weekend when we had a small party with friends. It is healthy, hearty and flavorful. Ingredients: for the salad: 1 cup barley pinch salt 2 cups water 1/2 head cauliflower, cut in florets 1 15 ounce jar giant butter beans, drained and rinsed 2 scallions, sliced [...]


Tex-Mex Zucchini and Rice Casserole with Spicy Tofu Pieces

Tex-Mex Zucchini and Rice Casserole - Click here to license this image from Stocksy

This was a great meal that we enjoyed last night. It’s a good way to use one of those extra large zucchini’s that had been hiding in the garden. Ingredients: 1 large onion, chopped 1 cup rice 2 & 1/2 cups water 1 vegetable bouillon cube 2 cups prepared spicy tofu pieces 2 cups zucchini, [...]


Marinated Summer Vegetables

Marinated summer vegetables

This is a very tasty way to use large zucchini, and some of your left over fresh vegetables. It’s great as an appetizer, and also along with sandwiches, or as finger food at a party. Serving Size: 6 Ingredients: carrots cauliflower zucchini artichokes black olives roasted red peppers oil and vinegar dressing Mixed Italian herbs [...]


Vegan White Bean Spread

White Bean Spread

This was a very tasty spread that we enjoyed over the weekend. It is good as a spread on sandwiches and works well as a dip for veggies. Yield: 1 & 1/2 cups Ingredients: 3 tablespoons sunflower seeds 1 large jar (15 ounces) Great Northern beans, drained and rinsed 1 clove garlic, minced 1/4 cup [...]


Hearty Zucchini Soup

Hearty Zucchini Soup

This hearty zucchini soup really tasted good. It’s very filling as well as flavorful. Serving Size: 4 Ingredients: 2 vegetable bouillon cubes 2 quarts water 3/4 – 1 cup TVP 1 can kidney beans, drained and washed 1 zucchini, cleaned and sliced 2 carrots, peeled and sliced or chopped 4 stalks celery, cleaned and sliced [...]


Pasta Gratin with Spicy Tofu Pieces and Zucchini

Pasta Gratin with Spicy Tofu Pieces ad Zucchini

This is a very, quick and easy recipe to make. It’s very filling, and could also be taken to a pot-luck supper. Serving Size: 4 Ingredients: 8 ounces dried pasta- bow-ties, spirals etc. 6-8 ounces prepared spicy tofu pieces 1 & 1/2 cups plain soy yogurt 2 teaspoon mild grainy mustard 1 tablespoon vegetable bouillon [...]


Winter Squash, Barley Orzotto with Toasted Walnuts

Winter Squash, Barley Orzotto with Toasted Walnuts

This is a very nice main meal that we enjoyed. It could also be used as a side dish for a dinner. Serving Size: 4 Ingredients: 1 cup barley 2 cups vegetable bouillon 1&1/2 lb. winter squash (butternut, Hokkaido etc.), seeded, peeled and shredded 1 tablespoon cooking oil 1 tablespoon toasted sesame seed oil 1 [...]


Spinach, Bean And Spicy Tofu Soup

Spinach, Bean And Spicy Tofu Soup

This is a very nice soup we enjoyed yesterday. It remains a cold spring so far, so a nice warm soup at lunchtime really “hits the spot”. Ingredients: 8 ounces prepared spicy tofu pieces 2 cloves garlic minced pinch red pepper flakes 4 cups vegetable bouillon 1 can (15 ounces) cannelloni beans, drained and rinsed [...]


Review: Potted giant beans with mixed vegetables

Giant Beans with Winter Vegetables

We found a new food blog that we quite enjoy: Amateur cook professional eater. Even though the recipes are not vegan, there are many that are, and most are quite healthy as well. It’s a Greek food blog. Often simple folk recipes are vegan, or at least easy to adapt. The Greeks are really god [...]


Winter Squash and Kale Risotto with Golden Raisins

Winter Squash and Kale Risotto with Golden Raisins

This is a very nice recipe during the cold winter and early spring months. The raisins add a nice sweetness to the meal. Serving Size: 4 Ingredients: 1 large white sweet onion like Vidalia 1 cup Arborio rice 2 cups winter squash cut in bite-sized pieces (Butternut, red curi or whatever is available) 2-3 cups [...]


Squash and Apple Pie Crisp

Squash and Apple Pie Crisp

As winter comes to an end and spring has not yet sprung, our choices for fresh treats become rather limited. We were pleased that we had made apple pie preserves in the fall using some of our apples, and that our red kuri squash are still overwintering well. Serving Size: 4 Ingredients: 3-4 cups squash,  [...]


Green Bean and Walnut Salad with Soy Cheese Pieces

Green Bean and Walnut Salad with Soy Cheese Pieces

This lovely salad has a really nice dressing to go along with it. The mixture of beans, walnuts, soy cheese and orange dressing was very tasty. Serving Size: 4 Ingredients: 1 & 1/2 lb. green beans, trimmed 1 cup chopped walnuts, toasted 1 red onion, chopped 1 cup soy cheese, grated, cubed or crumbled 2 [...]


Pumpkin Mango Soup with Chopped Walnuts

Pumpkin Mango Soup with Chopped Walnut Garnish

We enjoyed this creamy smooth soup on a cold winter’s day. It has a lovely sweet mild flavor and is full of vitamins. Serving Size: 4 Ingredients: 1 medium  pumpkin or winter squash (e.g. Hokkaido) 1 mango 2 tablespoons oil pinch cayenne 1/2 teaspoon cinnamon 3 cups vegetable bouillon salt and pepper to taste nutmeg [...]


Parsnip Pumpkin Soup with Seitan Pieces

Parsnip Pumpkin Soup with Seitan Pieces

This is a very hearty and filling soup. It tastes particularly nice on a cold day. Serving Size: 4 Ingredients: 2 1/2 pounds pumpkin or squash 1 pound parsnips 2 medium onions 2 cloves garlic 4 sprigs thyme 2 vegetable  bouillon blocks 4 tablespoons olive oil 2 1/2 tablespoons brown sugar 12-14 ounces prepared seitan [...]


Escarole Soup with Great Northern Beans and Falafel Balls

Escarole Soup with Great Northern Beans and Falafel Balls

This was a light, yet filling hearty soup. We really enjoyed yesterday. We have been growing escarole (broad-leaved endive) for the first time at the garden this year. It is a good salad to grow over the cold winter months. We’re looking forward to more recipes using this escarole. Serving Size: 4 Ingredients: 1 can/jar [...]


Vegan Pasta with Squash and Spinach

Vegan Pasta with Squash and Spinach

This makes a delicious main meal or side dish. Our favorite squash is the red kuri squash, so we use it most of the time. However, butternut squash or other pumpkins will work well with this as well. Serving Size: 4 Ingredients: 16 ounces spirals, bow ties or penne 2 tablespoons olive oil 12-16 ounces [...]


Minty Fava Bean Salad with Crunchy Fried Onions

Minty Fava Bean Salad with Crunchy Fried Onions

This is a simple healthy salad that is lovely to look at as well as enjoying the flavors. Serving Size: 4 Ingredients: 3 cups fava beans, blanched and skins removed handful fresh mint leaves, chopped 3 tablespoons olive oil 1 lemon, juiced 1 pinch salt 1 pinch dried chili pepper 1 teaspoon cumin, ground 1 [...]


Review: Gnocchi with Summer Vegetables

Gnocchi with Summer Vegetables

We’re hanging on to summer a little bit longer with this tasty recipe we found at Martha Stewart’s blog. It’s a very simple recipe and tastes delicious. It was easy to adapt to being vegan, merely changing the butter and the cheese to non-dairy vegan products. We’ve grown both the yellow and green zucchini in [...]


Orange Pumpkin Carrot Soup with Ginger and White Wine

Orange Pumpkin Carrot Soup with Ginger and White Wine

This is a delicious hearty soup with the flavors of autumn that we joyed for lunch today. Servings: 2-3 Ingredients: 1 small pumpkin or red kuri squash, de-seeded and cut into chunks 3 medium carrots, peeled and sliced 2 tablespoons olive oil 1 onion, chopped 1 shallot, chopped 1 inch piece of ginger, peeled and sliced [...]


Review: Sweet & Sour Pickled Pumpkin

Sweet & Sour Pickled Pumpkin

We found out about sweet sour pickled pumpkin last fall in Germany. There, they use the pickled pumpkin cubes in salads, as you would pickled beets and other tasty vegetables. We’ve been looking forward to making these ever since. It is a great way to enjoy pumpkins and winter squash throughout the season and adds [...]


Roasted Squash with Pear Salsa and Soy Cheese

Pear Salsa

We just harvested our first squash along with pears and used them in this very tasty recipe. We enjoyed it as part of our main meal, along with roasted potatoes and roasted green beans with walnuts. Serving Size: 4 Ingredients: for the roasted squash: 1 red kuri squash, sliced and de-seeded 2-3 tablespoons olive oil [...]