This easy, flavorful casserole contains enough protein for a main dinner course. It is made from items you may have on your pantry shelves and in your freezer.
Use my recipe for Vegetarian Pepperoni or a store-bought variety in this recipe. Either way, this pizza-like omelet will be perfect for a dinner, lunch or breakfast entree.
For people with sensitivities to soybeans, this vegetarian sausage may be a welcome breakfast treat! Leftover patties freeze well too and can be reheated whenever needed.
This lasagna holds together nicely and slices up well, though it is still very moist. It has slightly spicy notes from the peppery cheese and the mace. We love it!
This potato salad has a light oil and vinegar dressing that makes it delicious, yet low in fats. It also keeps better on a buffet table than the mayonnaise dressed versions.
Spaghetti squash is abundant in the Southern California late summer. This recipe captures the crispness of kale and the nutty flavor of spaghetti squash in a cheesy custard base with hints of sage and savory. Serve it with a baked potato and salad..
This potato salad is unlike any other I've had, but it's really delicious. It is perfect for a hot summer day!
These snack balls are great for a high-protein vegetarian snack or after-school treat. I like to serve them for breakfast with toast/crackers and fruit. They are great chilled and served straight out of the refrigerator! Another use for them is in vegetarian soups. Their firm texture holds up to the hot broth.
This is an Americanized version of my Kookoo Sabzi, a Persian herb dish. I think the flavors are wonderful, and the dish is loaded with vitamins and minerals. If you have an abundance of chard in the garden, this is the recipe to make!
Flax seeds, also called "linseeds", are one of the world's richest sources of plant-based omega-3 fatty acids. In these breakfast muffins, they add a nutty flavor and great texture!