Hi Reader, Potatoes are a wonderful ingredient to keep on hand because you can use them to make everything from soups and salads to main dishes and side dishes. And whenever I need new ideas for how to use them, I go to this collection of vegan potato recipes. It includes not only my own tried and true recipes, but also some I've discovered from other recipe creators. Have any favorite potato dishes that I haven't included Reader? Let me know so I can add them!
Love and Veggies, Amy |
Discover plant-forward vegan recipes with California roots and a splash of Mediterranean sunshine. Simple ingredients, seasonal favorites, and a place where ALL eaters are welcome.💙
Hi Reader, Need a quick meal idea? This Mediterranean Spinach and Chickpea Salad is ready in about 15 minutes with chickpeas, carrots, Kalamata olives, and a lemony olive oil dressing. Simple and satisfying. Get the recipe for Mediterranean Spinach and Chickpea Salad Love and Veggies, Amy
Hi Reader, Crispy tofu, bright lemon, and zero oven time. This Skillet Lemon Pepper Tofu is my kind of weeknight win: tofu squares get coated in lemon pepper seasoned cornstarch, pan-fried until golden and crisp, then finished with a squeeze of lemon juice and a sprinkle of parsley. It’s ready in about 30 minutes and goes with basically anything you’ve got on hand, like rice, potatoes, or a simple veggie side. Get the recipe for Lemon Pepper Tofu Love and Veggies, Amy P.S. Please help my...
Hi Reader, I used to love the tomato basil soup at Panera. But now that I'm vegan, I make a copycat version that, dare I say, tastes even better than the original. This homemade creamy vegan tomato soup is made on the stove with two kinds of canned tomatoes, cashews, and fresh basil. It's ready in about 30 minutes and pairs perfectly with grilled cheese or your favorite vegan sandwich. Get the recipe for Creamy Vegan Tomato Soup Love and Veggies, Amy P.S. And don't forget the free docuseries,...