The Wicked Good Vegan

Tofu ricotta cheese is one of the laziest vegan throw-togethers ever, and you probably have all of the ingredients on hand. (Quick! Make it before that block of tofu in the fridge turns!) For something so easy, it adds awesomeness to many dishes, including stuffed shells, lasagna, and especially pizza.

Irish stew is straightforward and hearty. It’s a pleasure to prep with haphazard hacks at root vegetables and even easier to eat now or for leftovers.

What could be better than spinach-filled dough? Spinach parathas, spinach calzones, spanakopita… These fatayer bi sabanekh continue a delicious tradition of not-too-adulterated spinach stuffed into carbohydrate goodness.

Salsa: clean and simple. Except for the fire-roasted tomato part.

These are, in my humble opinion, the perfect vege burgers. The have a bite to them, a toothsome texture, and an ability to hold up on the grill. Make some extra and freeze for sharing at impromptu cookouts with friends and family.

This quiche includes an update to the filling recipe from my Spring Asparagus Quiche. It’s presented in pretty lazy fashion—grab a crust, sauté some veges, and make this filling—but it’s damned good. If you’ve got a little extra time to make brunch or lunch, then roll up your sleeves, dig out the unused veges from your fridge, and make some quiche!

This dish is a breeze to throw together, and it will help to bring everyone around the table. The flavour is delicate, yet well rounded, and each bite is a pleasure.

For July’s installment of the Gluten-Free Ratio Rally, we were challenged to make fresh pasta. Ingredients? Flour and eggs. All that I had to do was figure out how to replace the flour and the eggs… Easy, right? I ended up making long, flat noodles (tagliatelle) in a creamy artichoke sauce. This is a luxurious summer meal.

This beautiful dish combines orange, green, and creamy yellow in a combination that both eyes and palates will love. It’s gluten-free, soy-free, vegan, and the perfect invite to a comfortable Sunday brunch. The vegan Gruyère cheese adds a tart bite to the dish and helps make the flavour a little more complex. Don’t be intimidated—it’s so easy to prep!

My friend John always makes spinach-artichoke dip for potlucks, and I told him that I was going to create a vegan version that was even better. I’ve never really had spinach-artichoke dip, but it seems like it’s normally mostly cream cheese and mayonnaise. This spinach artichoke dip isn’t only actually mostly spinach and artichoke, it’s also vegan! Looove you, John…