As promised, I am taking the recipes from Prep Ahead Week 3 and posting them individually for the folks who would rather not make the enti...

I love the flavor that grilling imparts on vegetables, tofu, tempeh, mushrooms, lemons - you name it, grilling makes it taste decidedly uniq...

We are all familiar with the red version of chili, laden with hearty beans, red chili powder and, typically, a beef alternative such as gro...

Not to be outdone by New York and Chicago, California introduced the west coast's version of pizza in the 1980's. It takes New Y...

Continental Deciding to make something from Viva Vegan! for our Continental Night, I made Terry Hope Romero's Red Beans with Domin...

Indian Night I have been enjoying the Indian Nights on the menu, but this is the last official "Indian Night." Next week the ...

Gazpacho Salad. Yup. And why not? The soup it refers to is a bunch of vegetables and fruit with liquid. Replace the liquid with the salad g...

Native Foods is the brain child of Tanya Petrovna, who opened the first Native Foods in 1994. She will be opening the seventh very so...

Indian Night Back when we lived in Austin, a most favorite place to eat at was a little hole in the wall, a 'fast food' Indi...

Wrapping up Terry Hope Romero's Viva Vegan! Cook-athon is a Potato-Chickpea Enchilada with Tomatillo Sauce and Mango-Jicama Salad. ...

For this dinner, I made three recipes from Terry Hope Romero's Viva Vegan!:  (Link through Vegan.com) Chimichurri Tofu, Lime and ...

I had these Incrediburgers in the freezer since July and needed something quick to make for lunch. These came out of the freezer, went in...

Another fridge cleaner! When you have freshly roasted and ground spices, fresh stir-fried vegetables and gremolata, you can't really go...