Grilled Vegetable Tacos. It is summer time, so the grill is out and we are celebrating Taco Tuesday. These tasty tacos are made with grilled zucchini, red peppers, sweet mango, and fresh tomatoes and leeks. The combination is amazing when topped with Garlic Creme Sauce or Hot Peanut Sauce. These tacos are vegan, gluten free and diary free, and are ready in less than 30 minutes.
Grilled Chipotle Tofu Sandwich. Summer is almost here, and it is now officially grill time. I love to grill everything I can, and fortunately, our weather usually cooperates. This tofu is marinaded in the chipotle mix, which gives it a spicy kick. After grilling the tofu, assemble the sandwich with fresh ingredients–greens, onions, avocado, tomato and drizzle with chipotle marinade. This sandwich will definitely become a favorite! Vegan, gluten free, dairy free.
Vegan Asparagus Potato Frittata. Breakfast any time of the day is always a perfect meal. This eggless frittata dish makes it possible for vegans to enjoy the delicious flavor of a vegetable frittata with asparagus and potatoes. Saute the vegetables and spices, add the egg substitute and bake for 20 minutes. Simple, easy and delicious. Vegan, gluten free and dairy free.
Zucchini Salad. As the weather gets warmer, and fresh produce abounds, it is time for a light and refreshing salad that isn’t just lettuce. This zucchini salad flavor is enhanced with basil and leeks, and served on a bed of fresh tomatoes. Light, refreshing, delicious and pretty enough to serve to guests. Vegan, gluten free, dairy free.