Recipe List

At this time of year, I want super easy, raw, vegan dishes that burst with summer flavors! I have no desire to be nesting in the kitchen or dealing with heavy textures or flavors. Salads like this are the best answer. Shave some carrots with your peeler, throw the dressing ingredients in your blender and in minutes, you have a delicious salad worthy of your best company.

I love the flavors in this one. Carrots love cumin which loves ginger, lime and garlic! Some scallions and parsley (or cilantro) finish the salad off beautifully and add that pop of flavor that I love so much.

Preheat oven to 375 degrees F. Heat oil in a pan over medium heat, saute potatoes for 5 minutes, add onion and cook an additional 5 minutes. Add bell pepper, zucchini or asparagus and garlic, cook until softened. Add tomatoes and optional red pepper flakes, cook another minute or two, then add spinach at end. Season with salt and pepper to taste.
In a food processor/blender, combine the remaining ingredients and process until smooth. Taste for seasoning.

Add the tofu mixture to the pan the vegetables cooked in and mix well. Spoon mixture into a lightly greased round pie/quiche dish or springform pan. Level the top flat with the back of a spatula or spoon and make sure all edges are filled.

Place on the middle oven rack and bake for 40 – 45 minutes. When finished the frittata should be firm to the touch. If top starts to brown too much cover with foil.
Remove and let stand to cool for at least 10 minutes. If using a pie/quiche dish, loosen the edges of the frittata, place a plate over top and carefully flip so frittata falls onto the plate and serve.

This frittata is great with sliced avocado and drizzle of hot sauce.

Heat the oil in a large saucepan, and add the finely chopped carrot, pepper and leek. Cook for 5 minutes over a medium heat, until the pepper and leek are fairly soft and just beginning to brown (the carrot will still be a bit hard). Add the garlic and minced chilli, and cook for a couple more minutes.

Next add all of the remaining ingredients except for the tomato. Mix well, and bring to a gentle simmer – you may need to turn the heat down a little. Allow to cook gently until the rice is soft – you’ll need to stir fairly regularly to prevent the rice from sticking, especially towards the end. If the rice is still not quite cooked when all the liquid has been absorbed, add a dash more water.

Add the wedges of tomato, cook for 2 more minutes to heat through, and serve topped with plenty of fresh parsley.