Classic Potato Salad

Classic Potato Salad with Dijon and Vegetarian Bacon Bits
Author: Source:, Vegetarian Food, at:
An all-American homemade potato salad, made with a dijon and vegan mayonnaise sauce and vegetarian bacon bits.
  • 4 large potatoes, chopped
  • water for boiling potatoes
  • 1/4 cup balsamic vinaigrette salad dressing
  • 3/4 cup vegan mayonnaise
  • 1 cup sliced black olives
  • 2 cups celery, diced
  • 1 1/2 red onions, diced
  • 1/4 cup Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup vegetarian bacon bits
  1. Boil potatoes in water just until soft. Allow to cool.
  2. Whisk together the balsamic vinaigrette and the vegan mayonnaise, then gently toss together with potatoes and other ingredients, except vegetarian bacon bits. Chill.
  3. Add vegetarian bacon bits just before serving so that they stay crispy and crunchy.
  4. To make a low fat/lower calorie version: use low fat or no-fat mayo


One-Pot Pasta Primavera

One-Pot Pasta Primavera
Prep time:
Cook time:
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Serves: 4
This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano.
  • 3 Tbs. olive oil
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 tsp. grated lemon zest
  • 8 oz. fusilli pasta
  • 2 small yellow squash, halved and cut into ½-inch-thick slices
  • 1 medium orange bell pepper, cut into 1-inch pieces
  • 8 oz. small broccoli florets (3 cups)
  • 2 cups halved cherry tomatoes
  • 8 green onions, thinly sliced (½ cup)
  • ½ cup torn fresh basil leaves
  1. Combine oil, garlic, and lemon zest in small bowl. Set aside.
  2. Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.
  3. Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Grated Parmesan cheese or vegan Parmesan-style cheese for garnish, optional


Black Beans & Rice

Black Beans & Rice
Author: SOURCE: All Recipes, at:
Prep time:
Cook time:
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  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup uncooked white rice
  • 1 1/2 cups low sodium, low fat vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cups canned black beans, drained
  1. Directions
  2. In a stockpot over medium-high heat, heat the oil.
  3. Add the onion and garlic and saute for 4 minutes.
  4. Add the rice and saute for 2 minutes.
  5. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes
  6. Add the spices and black beans.


Vegetarian “Bacon and Eggs” Tofu Scramble Recipe

Vegetarian “Bacon and Eggs” Tofu Scramble Recipe
  • 2 tbsp olive oil
  • 3 – 4 strips vegetarian mock bacon
  • 3 cloves garlic, minced
  • 2 green onions, chopped
  • 1 red bell pepper, diced
  • 1 container firm or extra-firm tofu, well pressed and mashed
  • 1/4 tsp turmeric
  • 1/2 tsp soy sauce or Braggs Liquid Aminos
  • 1/2 tsp nutritional yeast
  • salt and pepper to taste
  1. Cook the vegetarian “bacon” in olive oil for a few minutes, just until cooked but not crisp. Cut into bite-sized pieces.
  2. Return bacon to the pan along with the mashed tofu, onions, bell pepper, turmeric and soy sauce, stirring to combine. Sautee for a 5 to 7 minutes, stirring frequently and adding more oil if needed. Remove from heat and stir in yeast.