Check out the Vegan Guinea Pig Blog and The Lady and Seitan Blog for more recipes.

Game Day Nachos from Quick and Easy Vegan Celebrations (Super Bowl Sunday)

Makes 4 to 6 Servings

1 medium Yukon Gold potato, peeled and diced
1 medium carrot, peeled and diced
½ cup diced white onion
1 garlic clove, chopped
1 cup water
½ cup cooked navy beans
¼ cup canola oil
¾ teaspoon fine sea salt
1 tablespoon fresh lemon juice
½ cup cashews
One 10-ounce can diced tomatoes with green chiles, drained
One 13-ounce bag tortilla chips
1½ cups cooked black beans
2 green onions, or 1 bunch chives, chopped
1 cup sliced green or black olives
½ cup fresh sliced jalapeño
2 cups shredded romaine lettuce

Combine the potato, carrot, onion, garlic, and water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes or until the vegetables are tender. The smaller you cut the vegetables, the less time it will take to cook them.

Put the navy beans, oil, salt, lemon juice, cashews, and cooked vegetable with the cooking water into a blender and process until completely smooth.

Transfer the sauce to a fondue pot or large mixing bowl and stir in the diced tomatoes with green chiles. Ladle the sauce over tortilla chips and top with the black beans, green onions, olives, jalapeños, and lettuce, as desired.

Game Day Nachos

Fool Your Friends Tacos from Quick and Easy Vegan Comfort Food

Makes 4 Servings

1 cup vegetable stock
1½ teaspoons hickory liquid smoke
1 cup textured vegetable protein (TVP)
1 tablespoon canola oil
½ cup diced red onion
½ cup diced red bell pepper
½ cup diced yellow bell pepper
1 tablespoons water
2 tablespoons Taco Seasoning Mix
12 taco shells or corn tortillas
½ medium tomato, chopped
Taco sauce of your choice


Bring the stock and liquid smoke to a boil in a small pot. Remove it from the heat, add the TVP, and let sit for 5 minutes.

Warm the oil in a medium saucepan over medium-high heat. Add the onion and sauté for 1 minute. Add red and yellow bell peppers and sauté for an additional minute.

Add the rehydrated TVP, Taco Seasoning, and water. Cook until all the water has been absorbed and Taco Seasoning has been evenly distributed.

Lightly toast the taco shells or soften the corn tortillas in a microwave for 30 seconds. Fill with the TVP mixture and then top with tomatoes and taco sauce. 

Fool Your Friends Tacos

African Peanut Soup from Quick and Easy Vegan Celebrations (Kwanzaa)

Makes 4 to 6 Servings

1 tablespoon canola oil
½-inch piece fresh ginger, peeled and chopped
2 medium to large carrots, peeled and chopped
1 large yellow bell pepper, chopped
1 serrano chile pepper, chopped
2 garlic cloves, chopped
½ medium white or yellow onion, chopped
1 medium garnet sweet potato or yam, peeled and chopped
3 cups vegetable stock
½ cup creamy peanut butter
One 8-ounce can tomato sauce
½ cup chopped roasted peanuts

Warm the oil in a large saucepan over medium heat. Add the ginger, carrots, bell pepper, serrano chile, garlic, and onion. Sauté for 5 minutes, then stir in the sweet potato and stock. Bring the soup to a boil, reduce the heat, and simmer, covered, for 10 minutes. Transfer the soup to a blender, add the peanut butter, and purée until smooth. Return the purée to the saucepan and stir in the tomato sauce. Cook until warmed through. Transfer to servings bowls and top with the peanuts.

African Peanut Soup

Tuno tempeh sandwiches from Quick and Easy Vegan Comfort Food

Makes 4 Sandwiches

One 8-ounce package tempeh, any variety
2 cups vegetable stock
¼ cup plus 2 tablespoons vegan mayonnaise
¼ cup plus 1 tablespoon sweet relish
¼ cup chopped red onion
½ teaspoon kelp powder
½ teaspoon stone-ground mustard
¼ cup diced celery
8 slices whole grain or sprouted bread

Simmer the tempeh in stock for 25 minutes. Discard any excess stock and set the tempeh aside to cool. Grate the cooled tempeh into a medium bowl. Add the mayonnaise, relish, onion, kelp powder, mustard, and celery and stir to combine. Spoon onto the bread and close the sandwiches.

Cook’s Tip: Feel free to add other healthy toppings to this sandwich, like sliced tomatoes or sprouts of your choice.

Tuno Tempeh Sandwiches

Red Velvet Cupcakes from Quick and Easy Vegan Celebrations (Valentine’s Day)

Makes 24 Cupcakes

2½ cups unbleached all-purpose flour
1 teaspoon baking soda
1½ teaspoons baking powder
1 teaspoon fine sea salt
2 tablespoons unsweetened cocoa powder
1½ cups sugar
1 cup nonhydrogenated margarine, softened
½ cup shortening
1 cup plain soy, oat, or rice milk
¼ cup unsweetened applesauce
1 tablespoon plus 2 teaspoons white vinegar
1 teaspoon red food coloring, or 2 teaspoons beet juice
1 teaspoon vanilla extract
1 recipe Cream Cheeze Frosting (page 246)

Preheat the oven to 350F. Line two 12-cup cupcake tins with paper baking cups.

Sift the flour, baking soda, baking powder, salt, and cocoa powder into a medium bowl.

Cream the sugar, margarine, and shortening in a separate large bowl with an electric mixer on high speed. Incorporate the milk, beating well. Add the applesauce, vinegar, food coloring, and vanilla, and beat well. Add the flour mixture a heaping ½ cup at a time beating well after each addition.

Divide the batter among the cupcake tins, filling each cup approximately three-quarters full. Bake one pan at a time until a toothpick comes out clean, about 20 minutes. Cool the cupcakes completely before frosting with the Cream Cheeze Frosting.

Cook’s Tip: When using beet juice as a food coloring, I call for double the amount you would normally use, as the color is a bit lighter than traditional concentrated food colorings or their vegan alternatives.

Red Velvet Cupcakes

Sweetgrass Snickerdoodles from Quick and Easy Vegan Comfort Food

Makes 24 Cookies

½ cup nonhydrogenated margarine
½ cup shortening
½ cup unsweetened applesauce
1 cup granulated sugar
½ cup light brown sugar
2 ¾ cups unbleached all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt

¼ cup sugar
1 tablespoon ground cinnamon

Preheat the oven to 350F.

Cream the margarine and shortening with the applesauce and sugars. In a separate bowl combine the flour, cream of tartar, baking soda, baking powder, and salt. Combine the dry ingredients with the creamed mixture ½ cup at a time and mix with an electric mixer until all the dry ingredients are incorporated. Chill the dough for about 10minutes in the refrigerator. Combine ¼ cup granulated sugar with the cinnamon. Scoop 1-inch balls of dough with a teaspoon. Roll each ball in the cinnamon sugar mixture coating all sides. Place on a baking sheet about 1 ½ inches apart and bake for 12 for chewy cookies and up to 15 minutes for a crispier cookie.

Sweetgrass Snickerdoodles