Scalloped Broccoli and Potatoes

By the Gracious Vegan

Scalloped potatoes and broccoli.jpg

I’ve come to prefer pre-cooked potatoes for scalloped dishes. It removes the risk of undercooking the potatoes even when the sauce is bubbly and brown. In this recipe, you get the goodness of potatoes and broccoli. They bring different nutrients, textures, and taste to the party, resulting in a very satisfying dish. 

Makes 8 servings

Preheat oven to 375°F. Lightly grease a large low-sided casserole dish with spray oil. 

Vegetables. Bring a large pot of water to boil. Add the potato slices. Bring to a boil, turn down the heat, then simmer for 4 or 5 minutes, until potatoes are just tender. Spoon them out of the water with a slotted spoon or spider strainer into a bowl or colander. 

  • 2 pounds red-skin or Yukon potatoes, peeled (or not, if you prefer) and cut into 1/4” slices

Now put the broccoli slices into the water for 3-4 minutes, or until just tender. Spoon them out into a separate bowl or colander.

  • 1 pound broccoli crowns, sliced into 1/4” slices, not florets (about 7-8 cups)

White sauce. Make white sauce.

Seasoned bread crumbs for topping. Combine these and set aside.

  • 1/3 cup dry whole wheat bread crumbs

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon oregano

  • Large pinch of salt 

Layer and bake. Begin with one layer of the potatoes, slightly overlapping. Sprinkle with salt. Add a thin layer of sauce. Add a layer of broccoli, slightly overlapping. Sprinkle with salt. Add a thin layer of sauce. Repeat as many times as the ingredients last. Be sure to lightly salt each layer of potato or broccoli. Finish with a good layer of sauce. Top with seasoned bread crumbs.

Cover with aluminum foil and bake at 375°for 25 minutes. Uncover and bake for another 12-15 minutes, until filling is bubbly and crumbs are golden. If crumbs aren't toasted by that point, set under broiler until just toasted, just a minute or two. Let sit for about 10 minutes before serving.


Timing: hands-on time 30 minutes (assuming white sauce is already made), total time: 70 minutes       

Nutrition: whole-food unprocessed; WFPBNO

Nutritional information per serving: 193 calories, 5g fat, 1g sat. fat, 34g carbs, 301mg sodium, 5mg fiber, 7g protein 

Gluten-free if you use gluten-free flour in the white sauce and gluten-free bread crumbs

Print Friendly and PDF

Stuffed Potato Skins

By the Gracious Vegan

potato skins FB 16x9.jpg

This one’s for all of us who love the skin on oven-roasted baked potatoes. These stuffed potato skins make for great appetizers or can be served as an entrée for an informal meal. They’re so versatile, the foundation for many different kinds of fillings.

Makes as many as you want

Preheat oven to 450°F. Lightly pierce each potato in 5-10 places with a fork. Place them directly on the oven rack or in a metal or glass pan (potatoes not touching each other) and bake until tender when pierced with a knife or cake tester, about 40 minutes. (The microwave will result in less crispy potato skins.)

  • Small or medium russet potatoes, well washed and dried

Let stand until cool enough to handle, about 5 minutes. Cut each potato in half* lengthwise, and use a small spoon or melon baller to scoop out insides, leaving about 1/4-inch shell all around. Reserve insides for another use. Place the halves on a baking sheet lined with parchment paper.

Spray the bottoms and tops with cooking spray or olive oil from a mister. Season with salt and pepper.

  • Cooking spray

  • Coarse salt and freshly ground pepper, to taste 

Bake until crisp and edges are golden, about 20 minutes. Stuff the halves with one or more of the following toppings, or make up your own. 

Stuffing ideas

*  If the potatoes are large, you could cut the skins in half again, but note that you won’t be able to stuff them with fillings that could drip or fall out (like chili or diced vegetables).  

Nutrition: depends on stuffings

Timing: Hands-on time 10 minutes, total time about an hour (timing does not include stuffings)


Print Friendly and PDF

Thai-Inspired Peanut Sauce

peanut sauce square.jpg

A good peanut sauce is quite versatile. You can use it over roasted or steamed vegetables, with baked potatoes (white or sweet), with pasta, grains, seitan satay, or as the finishing touch for bowls. Peanut sauce makes everything taste better.

Makes about 1.5 cups

Whisk together the ingredients in a saucepan over low heat. Cook uncovered on low for about 10 minutes, stirring frequently. Add a little water if needed to reach your desired consistency.

  • 3/4 cup water

  • 1/2 cup peanut butter

  • 2 Tablespoons soy or tamari sauce

  • 1 Tablespoon date paste or 1 teaspoon sugar or agave nectar

  • 1.5 teaspoons minced fresh ginger

  • 1 teaspoon minced garlic

  • 1 teaspoon rice vinegar

  • 1 teaspoon roasted sesame paste or sesame oil

  • 1/2 teaspoon coconut extract

  • Sriracha sauce or cayenne pepper to taste

If it is too thick, stir in more water. Serve on noodles, rice, baked potatoes, vegetables, or as a dip for anything. Freezes well. 

Nutrition: Whole-food unprocessed if you use date paste and roasted sesame paste; WFPBNO

Timing: about 20 minutes



Print Friendly and PDF

Autumn Gravy Bowl

By the Gracious Vegan

This bowl can go in so many different directions. The beauty of it is that you can use all sorts of leftovers. The gravy pulls it together. 

Autumn Bowl FB.jpg

Makes: Varies


  • Sweet, white, red, or Yukon gold potatoes—roasted, mashed, etc.

  • Wild rice, brown rice, quinoa, millet, or other grains

  • Leftover bread dressing

Cooked Vegetables (roasted, steamed, etc.) 

  • Broccoli

  • Brussels sprouts

  • Corn 

  • Green beans

  • Lima beans



  • Dried cranberries

  • Walnuts 

Drizzled with


Timing: Hands-on time varies; total time varies

Nutrition: Whole-food unprocessed (WFPBNO)

Nutritional information per serving: Varies, depending on what ingredients you choose.

Gluten-free possibilities

Print Friendly and PDF

Potato-Vegetable Bake with Gravy

By the Gracious Vegan

Potato Vegetable Bake FB.jpg

This is a variation on the British “Bubble and Squeak,” a dish using potato and cabbage leftovers, fried with butter, bacon, or other fats. Adding other vegetables and baking instead of frying result in a healthier dish with tons of savory goodness, especially when topped with gravy. Baked beans also go well with this dish.

Makes 7 servings 

You’ll need peeled, cooked potatoes. The fastest way to cook them is by placing potato chunks in a microwave-proof casserole or bowl, adding a couple tablespoons of water, covering, and cooking on high for 5-10 minutes until tender, stirring once halfway through. Timing will depend on your microwave and the chunk size. If you have leftover baked potatoes, they would work fine as well.

  • About 1.5 pounds russet, red, or Yukon gold potatoes, peeled & cut into chunks

When the potatoes are done, put them in a large bowl and use a potato masher or pastry cutter to coarsely mash them. 

Separately, in a large microwave-proof casserole or bowl, cook the following in the microwave with a little water, until all the vegetables are tender, stirring once or twice, about 5-10 minutes. Add them to the bowl with the potatoes.

  • 1 large onion, chopped or thinly sliced

  • 4 large mushrooms (any kind), chopped or sliced

  • 1 red pepper, diced

  • 6 cups mixed chopped or shredded vegetables (cabbage, carrot, Brussels sprouts, broccoli slaw mix) 

Add the following ingredients to the bowl and stir well.

  • 1.5 teaspoons dried sage 

  • 1.5 teaspoons dried thyme leaves 

  • 1.25 teaspoons salt 

  • Freshly-ground black pepper

  • 1.5 cups cooked beans (if using canned, rinse and drain them) (optional)

Taste the mixture for salt and pepper and adjust if needed. Scoop it into the greased casserole dish, smooth the top, and press down a bit so things hold together. Spray lightly with oil on top. Bake for about 20 minutes, until you can hear it fizzing, and the top has some nice brown bits on it. Serve with Gracious Vegan Easy Gravy.


Timing: Timing: Hands-on time 30 minutes, total time 50 minutes

Nutrition: Whole-food unprocessed (WFPBNO)

Nutritional information per serving (with beans, without gravy): 152 calories, 0g fat, 0g sat. fat, 33g carbs, 466mg sodium, 7mg fiber, 6g protein 


Print Friendly and PDF

Baked Tofu

By the Gracious Vegan

Baked Tofu.jpg

Preheat the oven to 400 degrees. Put a piece of parchment paper on a sheet pan. 

Take tofu out of package. Dry it well, pressing on it, with paper towels.

  • 16 ounces extra firm tofu (not the shelf-stable vacuum-packed kind)

Slice it into 1/2” slices and lay the slices on the parchment paper.

Mix the following ingredients together in a small bowl.

  • 1 Tablespoon water

  • 1 teaspoon tahini

  • 1 teaspoon miso (white or yellow recommended; red if you like tangy miso)

  • 1 teaspoon soy sauce

  • 1/4 teaspoon salt

Added spices appropriate to your dish (e.g., thyme/rosemary/sage, smoked paprika/chili powder/garlic powder)

Brush both sides of the tofu slices with the mixture. Put the pan into the oven. Bake for 20 minutes, then flip the slices. Then bake 15 minutes more, until both sides are golden. It will firm up more as it cools. 

Nutrition: Whole-food unprocessed; WFPBNO

Timing: About 45 minutes

Gluten-free with wheat-free tamari instead of soy sauce

Print Friendly and PDF

Moo Shu Vegetables

By the Gracious Vegan

Makes 6 servings

Every cuisine has some kind of wrap, and Moo Shu vegetables are a delicious Chinese-inspired wrap. The hoisin sauce is the key. It’s available at most grocery stores, and certainly at all Chinese-oriented Asian markets. It’s sweet and tangy, not spicy-hot. There are moo shu wrappers you can buy at Asian markets, or you can use flour tortillas. If you haven’t tried moo shu before, you’re in for a tasty surprise.

Moo shu vegetables.jpg

Water-sauté these vegetables in a Dutch oven or other large open pan. The vegetables should be tender to your liking, and all the liquid should be evaporated.

  • 1 tablespoon fresh ginger, grated or minced

  • 2 cloves garlic, minced.

  • 5 green onions, thinly sliced

  • 8 mushrooms (any kind), sliced or chopped

  • 1 small head of green cabbage, shredded, or use bagged coleslaw (1 pound)

  • 1 carrot, grated (if your bagged slaw has a lot of carrots, you can omit this)

Stir the following ingredients and briefly heat the entire mixture together. Test for seasoning adjust with salt and pepper if needed.

  • 2 Tablespoons hoisin sauce (will need more below)

  • 1.5 Tablespoons soy sauce

  • 1/2 Tablespoon Chinese rice vinegar (or other kind, but not balsamic)

  • 2 teaspoons roasted sesame paste

  • 2 teaspoons water

  • 1 teaspoon sugar or agave syrup (or 2 teaspoons date paste)

Stir in the tofu

  • 6-8 ounces baked tofu, cut into small pieces (use my Baked Tofu recipe, or you can buy already baked tofu in many stores)

Remove mixture from heat. Warm your wrappers of choice. Spread about 1/2 - 1 teaspoon of hoisin sauce on each wrapper. Divide filling evenly into wrappers and top with a bit of sesame seeds. 

  • 12 small or 6 large whole wheat flour tortillas or rice flour wrappers

Extra hoisin sauce

Nutrition: Mostly unprocessed (the hoisin has sugar in it)

Time: 25-30 minutes

Print Friendly and PDF

No-Oil Roasted Sweet Potatoes in Bowls 

By The Gracious Vegan

FB no-oil roasted sweet pot bowls.jpg

Sweet potato cubes can be roasted on parchment paper without oil and will bake up nicely. The approach here is different. The tahini mixture coats the sweet potatoes and browns as the sweet potatoes roast. You get closer to a roasted look and feel but without the oil. 

Makes: 4 servings

Roast the sweet potatoes. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Whisk the following ingredients together in a large bowl. 

  • 5 teaspoons water

  • 4 teaspoons tahini

  • 1/2 teaspoon salt

  • 1/8 teaspoon onion powder

  • 1/8 teaspoon garlic powder

  • Pinch of smoked paprika

Add in the cubed sweet potatoes and fold with a spatula until all the cubes are coated. 

16 ounces sweet potatoes, 1-inch cubes

Pour the sweet potato cubes onto the parchment paper. Roast for 15 minutes, then flip and roast for 10-15 minutes more, until desired tenderness is reached. If needed, switch to broiler mode and broil the potatoes 1-2 minutes to get the tops brown.

Ideas for bowls


Garbanzo beans; Cucumber, tomatoes, onions; Tahini Sauce; green onions, Greek or green olives


Black beluga lentils; Tomatoes, onions, zucchini; Vegan Tzatziki; green onions, Greek olives


Black beans; Corn, peppers, tomatoes; Vegan Crema and/or salsa; California olives, pepitas, cilantro


Baked/broiled tofu, tempeh; bell peppers, zucchini; peanut sauce; cilantro, lime zest


Baked/broiled tofu, tempeh; green beans, cauliflower, bell peppers; curry sauce; cilantro, garam masala

Timing: Hands-on time 20 minutes; Total time 45 minutes                                                

Nutrition: Whole-food unprocessed; WFPBNO

Nutritional information per serving (roasted sweet potatoes only): 126 calories, 3g fat, 1g sat. fat, 23g carbs, 355mg sodium, 4mg fiber, 3g protein

Print Friendly and PDF

Baked Sweet Potatoes with Easy, Tasty Toppings 

By The Gracious Vegan

FB baked sweet pot with tasty toppings.jpg

Easy baked sweet potatoes can make for a quick lunch or dinner. Combine them with leftover soup or salad, and you’ve got a meal. 

Makes: Adjustable

Bake the sweet potatoes in the oven, microwave, or Instant Pot. Wash, dry, and pierce each sweet potato in several places with a fork or pointed knife. 

  • Sweet potatoes (as many as you want)

For oven-baking, place the sweet potatoes on a baking sheet lined with foil or parchment paper. Bake until tender, about 45 minutes. Baking times can vary depending on potato size.

For microwave-baking, wrap each sweet potato in a paper towel (it doesn’t need to be moist). Microwave for 3 minutes, check it, then cook for a minute at a time until just tender (they will continue softening). Baking times will vary depending on your oven, how many potatoes you bake together, and the size of the potatoes.  

For Instant Pot, put 1 cup cold water in the pot, insert the steamer rack that came with your Instant Pot. Slice each sweet potato in half the long way. Pile the sweet potato halves on the rack, putting the fattest halves on the bottom and facing all the cut sides up. Set on “Steam” for 4 minutes. Use natural release method (10 minutes). 

Suggestions for toppings

  • Black beans and salsa (Guacamole optional)

  • Chili beans and Vegan Crema (ditto on Guacamole)

  • Cowboy caviar (a mixture of black-eyed peas, corn, avocado, tomatoes, onions, cilantro, a little vinegar and salt)

  • Chickpeas, chopped tomatoes and cucumber with Tahini Sauce

  • Leftover chili

  • Cooked vegetables with leftover sauce (peanut sauce, creamy tomato sauce, white garlic sauce, creamy pesto sauce, gravy)

  • Vegan Crema, pomegranate molasses, and an interesting dried spice like urfa biber, za’atar, or Aleppo pepper

Timing: Hands-on time 10 minutes; Total time 10-60 minutes                                             

Nutrition: Whole-food unprocessed; WFPBNO

Nutritional information per serving (one 8-ounce sweet potato without toppings: 192 calories, 0g fat, 0g sat. fat, 46g carbs, 128mg sodium, 7mg fiber, 3g protein 


Print Friendly and PDF

Sweet Potato Cakes

By The Gracious Vegan

 Sweet Potato Cakes with  Vegan Tzatziki

Sweet Potato Cakes with Vegan Tzatziki

This recipe looks a little fussy at first glance, but it results in beautiful, tasty sweet potato cakes with a light texture, and if you make it a few times, it will become routine.

Makes: 16 cakes (5 servings)

Preheat oven to 425°. Line 2 large baking sheets with parchment paper. Spray the papers with cooking spray. 

Microwave one of the sweet potatoes (poke it with the point of a knife in a few places to allow air to escape; cook on high for about 5 minutes or until soft). Scoop out the flesh into a bowl and mash it. 

Grate the other two raw sweet potatoes. 

  • 3 sweet potatoes totaling around 1.5 pounds 

Make a vegan "egg" by blending the following ingredients together with a stick blender in an appropriately sized container (e.g., a two-cup measure). Blend on high until the mixture is thick, about a minute. 

  • 1/3 cup unsweetened nondairy milk

  • 1/4 cup water

  • 1 Tablespoon cornstarch

  • 1/8 teaspoon xanthan gum

  • 1/8 teaspoon baking powder

  • 1/8 teaspoon turmeric

Combine the mashed and grated potatoes, the “egg,” and the following ingredients in a medium/large bowl and stir together. 

  • 4 green onions, greens and whites, thinly sliced

  • 1/2 cup dried bread crumbs (whole wheat crumbs work well)

  • 1 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon garlic powder

Create potato cakes by taking 1/4-cups of the mixture, flattening them, and laying them on the sprayed parchment paper. Spray tops with cooking spray. Bake 20 minutes, then flip them over. Bake another 6-8 minutes until golden. 

Serve with Vegan Tzatziki or a gravy or sauce.

Timing: Hands-on time 25 minutes; Total time: 55 minutes                                                

Nutrition: Whole-food unprocessed; WFPBNO

Nutritional information per serving: 147 calories, 0g fat, 0g sat. fat, 33g carbs, 679mg sodium, 5mg fiber, 3g protein

Gluten-free if using gluten-free flour

Print Friendly and PDF

Gracious Vegan Tahini Sauce

By the Gracious Vegan

tahini sauce horizontal.jpg

I worked hard to get these proportions right. This comes out right every time, at least for my tastebuds. This works on everything: falafel, baked potatoes (sweet or white), all sorts of vegetables, and cooked grains as well. It is fast to make and lasts about a week in the refrigerator.

Makes 1.5 cups

Blend these together (food processor, blender, or stick blender). Add more water if needed.

  • 3/4 cup tahini

  • 1/2 cup warm water

  • 1/4 cup lemon juice

  • 2 cloves garlic, peeled and sliced

  • 1/2 teaspoon salt

Timing: About 10 minutes

Nutrition: Whole-food, unprocessed; WFPBNO

Nutritional information (per Tablespoon): 46 calories, 4g fat, 1g sat. fat, 1g carbs, 49mg sodium, 1mg fiber2g protein


Print Friendly and PDF

Classic Red Enchilada Sauce

By the Gracious Vegan

Enchilada fads come and go. I grew up in California I the 1960s and 70s and like classic red enchilada sauce. I know it may not be as authentic as others, but it’s familiar and comforting, and it doesn't have the sugar, oil, and preservatives you might find in canned sauces. You can add cayenne pepper if you want more heat. 

Makes 4 cups

Water-sauté the onions and garlic in a large frying pan or medium-large sauce pan.

  • 2 cups chopped onion

  • 4 cloves garlic, chopped

Add the following ingredients. Simmer uncovered 10 minutes.

  • 4 cups tomato sauce

  • 1 cup vegetable broth

  • 2 Tablespoons chili powder

  • 1.25 teaspoon salt

  • 2 teaspoon cumin

  • 2 teaspoons oregano

  • 1/4 teaspoon freshly ground black pepper

When cooled a bit, use an immersion blender to create a smooth sauce, or leave it chunky, as desired.

Timing: about 25-30 minutes

Nutrition: whole-food unprocessed; WFPBNO

Nutritional information (per cup): 86 calories, 1g fat, 0g sat. fat, 19g carbs, 1096mg sodium, 5mg fiber, 4g protein 


Print Friendly and PDF

No-Bake Corn-Pepper-Spinach Enchiladas

By the Gracious Vegan 

Corn-Pepper-Spinach Enchiladas.jpg

If you’re good at multi-tasking, these enchiladas take only about 30 minutes, even if you make the crema and homemade enchilada sauce at the same time (although both freeze well, so you could build up a stash of them in the freezer for times like this). These beauties are as delicious as they are fast. The colors and flavors pop in your mouth!

Makes 6 servings

Start the vegan crema and enchilada sauce if you choose to use homemade (highly recommended). 

Filling. Sauté these ingredients in a large skillet with a Tablespoon or two of water, stirring frequently. (Or cook in the microwave for 4-6 minutes.)

  • 1 medium onion, diced

  • 1 red, green, or yellow pepper, diced

  • 4 large cloves garlic, minced, grated, or finely chopped

Add the following ingredients and cook for 2-3 minutes, stirring frequently, until spinach is reduced and soft, and corn is tender.

  • 10 ounces fresh baby spinach, or 10 ounces frozen chopped spinach, thawed, with water squeezed out

  • 2 cups corn, fresh (from 2 large ears), frozen (thawed), or canned

  • 1/2 Tablespoon chili powder

  • 1/2 Tablespoon ground cumin

  • 1/2 teaspoon salt

Drain mixture if there is excess liquid and cook a bit longer to make sure the mixture is dry. Then add the crema and stir it in. Set aside. 

  • 1/4 cup vegan crema (see my Gracious Vegan Crema), 1/4 cup silken tofu (whipped until smooth), vegan sour cream, cream cheese, or cashew cream

Tortillas. Heat 1.5 cups of the sauce in a medium skillet over low heat. Dredge both sides of each tortilla in the warm salsa using tongs, and stack the tortillas on a plate.

Place a large skillet on low heat and pour about 2/3 cup of enchilada sauce into it. Spoon a twelfth of the filling onto one side of the first tortilla. Fold it in half and place it at the edge of the skillet on low heat. Repeat for the remaining tortillas, arranging them in an overlapping row, and make sure they all heat up to serving temperature. Serve and top with 

  • Additional sauce

  • More crema (use a squeeze bottle for nice presentation)

  • Finely diced bell pepper, chopped onion, sliced olives, and/or cilantro

Timing: Hands-on time 30 minutes; Total time 30 minutes         

Nutrition: Whole-food unprocessed; WFPBNO

Nutritional information per serving: 203 calories, 4g fat, 1g sat. fat, 38g carbs, 1028mg sodium, 7mg fiber7g protein 



Print Friendly and PDF

Old-Fashioned (but Vegan) Scalloped Corn

By the Gracious Vegan 

Old fashioned but vegan corn scallop.jpg

Some dishes are just homey and good. Scalloped corn, like its close relation scalloped potatoes, is one of them. Blended cashews made into a white sauce provide an excellent (superior, in my opinion) substitute for a traditional dairy-based white sauce. This is a great side dish, or a “co-entrée” with stewed tomatoes, a substantial salad, a soup, and/or anything else you think would go well with it. 

Makes 6 servings

Preheat the oven to 375 degrees.

White sauce. Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes. (You can skip this step if you have a high-speed blender.) 

  • 3/8 cup raw cashews

Put cashews in a blender, add these ingredients, then blend until cashews are completely smooth (1-4 minutes). 

  • 1.5 cups water

  • 1/4 cup tofu (any kind)

  • 1/4 cup flour

  • 2 Tablespoons nutritional yeast

  • 1/2 teaspoon salt

  • 1/4 teaspoon Dijon mustard

Pour the mixture into a saucepan and bring to a boil slowly, stirring frequently. Once it boils, allow it to thicken for a minute or two, then remove from heat. Stir in the bread crumbs and set aside.

  • 1/4 cup dried bread crumbs (whole wheat works well)

Vegetables. In a large microwave-safe dish, microwave the following ingredients until the onion is transparent and soft, about 4-6 minutes.

  • About 3/4 cup chopped onion

  • About 3/4 cup chopped green pepper

Add corn, stir, and cook until the corn is just tender (will vary depending on your corn and microwave).

  • 4 cups corn, fresh (from 5 ears), frozen (thawed), or canned

Stir in the white sauce. Spoon the mixture into an ungreased medium casserole dish. Sprinkle with

  • 1/8 cup bread crumbs

Bake for 30-35 minutes or until the mixture is bubbly and the bread crumbs are golden. 

Timing: Hands-on time 25 minutes; Total time 60 minutes         

Nutrition: Whole-food unprocessed; WFPBNO

Nutritional information per serving: 217 calories, 7g fat, 1g sat. fat, 34g carbs, 273mg sodium, 5mg fiber7g protein 

Gluten-free if you use gluten-free bread crumbs

Print Friendly and PDF

Three Sisters Quesadillas

Three Sisters Quesadilla.jpg

By the Gracious Vegan 

For many Native American communities, corn, beans, and squash are known as the Three Sisters. For centuries these three have been inter-planted because they thrive together. The corn stalks provide poles for the beans to climb. The squash plant’s large leaves shade the ground, retaining soil moisture and preventing weeds. Beans provide nitrogen to fertilize the soil, and their roots stabilize the corn during windy weather. Luckily for plant-based eaters, the sisters also taste delicious together. I take advantage of that in these delicious and easy quesadillas.  

Makes 5 servings

Water-sauté the grated zucchini in a large skillet (start with 1/8 cup water and add more if needed), until the zucchini starts to get tender, about 5 minutes. 

  • 2 medium zucchini (about 12 ounces), grated (do not peel)

Stir in the corn and black beans and cook until the zucchini and corn are tender and the mixture is relatively dry.

  • 1.5 cups corn (fresh from 2 ears of corn, or frozen)

  • 1.5 cups black beans (if canned, drained and rinsed), mash them a bit if desired

Stir in the spices.

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

Spread a fifth of the mixture onto half of each tortilla, then fold the tortillas in half. Cook the quesadillas on a griddle or in a dry skillet until light brown on the first side, then flip them and cook them on the second side until light brown. (Spray with oil if you want more brown color.) 

  • Five 8” whole wheat flour tortillas

Serve with garnishes (or add them into the quesadilla itself if desired).

  • Salsa, Gracious Vegan Crema, chopped green or red onions, cilantro leaves, chopped tomatoes, sliced olives

Hands-on time 20 minutes; Total time 30 minutes         

Nutrition: whole-food unprocessed; WFPBNO

Nutritional information per serving: 244 calories, 6g fat, 1g sat. fat, 43g carbs, 520mg sodium, 8mg fiber, 9g protein 

Gluten-free if gluten-free tortillas are used

Print Friendly and PDF

Summer Squash and Chickpea Curry

By the Gracious Vegan


This lovely curry, with its smooth coconut-tomato base, is chock-full of tasty ingredients that happen to be good for you. Only the coconut milk is not whole-food, and going with “light” makes it healthier than full-fat coconut milk. I like to serve this curry with the baked Indian fritters. 

Cashew liquid. Soakcashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes. (You can skip this step if you have a high-speed blender.)

  • 1/3 cup raw cashews

Drain and rinse the cashews (if you soaked them) and blend them with the water until the cashews are dissolved (from 30 seconds to several minutes). Set aside. 

  • 1.75 cups water

Water-sauté the following ingredients in a Dutch oven or other large pan (start with ¼ cup water and add more as needed.) Cook 10-15 minutes, stirring occasionally, until the vegetables are just tender. 

  • 2 cups diced onion

  • 2 Tablespoons minced fresh ginger

  • 3 cloves garlic, minced

  • 1 medium eggplant, cut into 1/2-inch cubes (about 4 cups)

  • 1 medium yellow summer squash, cut into 1/2-inch cubes (around 1.5 cups)

  • 1 large or two small zucchini, cut into 1/2-inch cubes (around 1.5 cups)

  • 1 teaspoon salt

Stir in the following ingredients and cook 1 to 2 more minutes.

  • 1 teaspoon garam masala

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon siracha sauce (or to taste) 

  • Freshly ground black pepper

Add the following ingredients to the pot and stir.

  • The cashew liquid

  • One 15-ounce can chickpeas, drained and rinsed

  • One 16-ounce can tomato sauce or one 14-ounce can petite-dice tomatoes (your preference depending on the texture you’d like)

  • 2 Tablespoons chopped fresh cilantro (see more needed below)

Raise the heat to medium high and bring the curry to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the eggplant, squash, and zucchini are completely tender but still hold their shape, and the sauce has thickened, 15 to 20 minutes. Add coconut extract.

  • 1 teaspoon coconut extract

Serve the curry with rice and sprinkle with additional cilantro.

  • Cooked rice (preferably brown basmati rice)

  • 1/4 cup chopped fresh cilantro

Timing: Hands-on time: 30 minutes; total time: 55 minutes        

Nutrition: whole-food unprocessed; WFPBNO

Nutritional information per serving (including 1/2 cup brown rice each): 285 calories, 4g fat, 1g sat. fat, 52g carbs, 876mg sodium, 10mg fiber10g protein 


Print Friendly and PDF

Zoodles with Creamy Pesto Sauce


By the Gracious Vegan

Spiralizing is fun! Zucchini “noodles” cook quickly, making for a fast dinner. Pair it with a no-oil pesto and you’ve got a delicious, satisfying, healthy dish that’s light on calories. If you don’t have a spiralizer, use a small julienne blade on a mandoline slicer or other gadget. Grating isn’t a good choice because the zucchini gets too mushy.

Makes: 4 servings

Creamy pesto sauce. Blend these together in a small (mini) food processor or with an immersion blender in a relatively small container. If you double the recipe, a larger food processor or blender will work. Add additional water if you need it. 

  • One small/medium avocado, peeled

  • 2 cloves garlic, cut into a few pieces each

  • 1.5 cups (packed) basil leaves (about 2 ounces)

  • 1/3 cup walnuts

  • 3 Tablespoons water

  • 1/2 Tablespoon lemon juice

  • 1 teaspoon nutritional yeast

  • 1 teaspoon miso

  • 1/2 teaspoon salt

Zoodles. Trim the ends of the zucchini and spiralize them according to your spiralizer’s instructions. If you end up with very long strands, cut them to shorter lengths. 

  • 2 pounds zucchini

Heat a large skillet or Dutch oven on the stove to medium-high. Add ¼ cup water, the spiralized zucchini, and a bit of salt (to taste). Cook, stirring regularly, for 7-10 minutes, until the zucchini reaches your preferred texture. (You could cook them in a large glass bowl in the microwave if you prefer.)

Stir in the creamy pesto sauce, heat it briefly, and serve immediately. 

Timing: Hands-on time: 35 minutes; total time: 35 minutes

Nutrition: whole-food unprocessed; WFPBNO

Nutritional information per serving: 165 calories, 12g fat, 1g sat. fat, 14g carbs, 378mg sodium, 6mg fiber5g protein 


Print Friendly and PDF

Broiled Zucchini

By the Gracious Vegan


I like to broil zucchini instead of roasting or sautéing to avoid using a lot of oil and/or ending up with mushy zucchini. Broiled zucchini is very good with Vegan Tzatziki but goes with a lot of sauces too. With a substantial side dish, broiled zucchini with a sauce can serve as a wonderful low-calorie entree.

Makes: 4 servings

Preheat broiler on high. Place a rack 3-4 inches from the broiler element. 

Trim the ends off the zucchini. Slice it diagonally into ½” oblong slices.  

  • 1 pound zucchini

Line a sheet pan or cookie sheet with foil. (Parchment paper can catch fire, and silicone mats may melt at this temperature.) Spray or brush the pan with oil. Lay the zucchini slices on the foil. Spray or brush with oil and season with salt and pepper and/or other spices (e.g., Montreal steak seasoning, Italian herbs).

Broil the zucchini until it is brown on top (timing is extremely variable depending on the broiler—check after 4 minutes and go from there), then flip and broil until there are brown spots and it’s tender but not mushy. 

Timing: Hands-on time: 10 minutes; total time: 15 minutes

Nutrition: whole-food unprocessed; WFPBNO        

Nutritional information per serving (4 servings, using half of the vegan tzatziki sauce recipe): 103 calories, 7g fat, 1g sat. fat, 9g carbs, 227mg sodium, 2mg fiber3g protein 


Print Friendly and PDF

Baked Indian Fritters

By the Gracious Vegan


These fritters are very much like pakora appetizers at Indian restaurants. Baking them rather than deep-frying makes them a lot healthier. They’re substantial enough to serve as a main course or side dish. 

Makes: 13-15 fritters

Preheat the oven to 450 degrees. 

The zucchini. Trim and grate the zucchini. Move to a colander, sprinkle generously with salt and toss well, massaging the salt into the zucchini. The salt will be rinsed off later, so don’t worry. 

  • 1.25 pounds zucchini

Leave the grated zucchini in the colander for 20 minutes, then rinse under cold water. Squeeze as much water out as you can, then spread out on a clean dish towel. Cover with another clean dish towel and press or roll, getting the zucchini as dry as you can. 

The onion mixture. In a microwave-safe dish, microwave the following ingredients until the onion is transparent and soft, about 4-6 minutes.

  • 1 large onion, diced

  • 1 fresh green or red chili (jalapeño or hotter), de-seeded and de-veined (to keep it mild if you wish), finely chopped (or use half a can of diced mild green chilis)

  • 1 large garlic clove, finely chopped

  • 1 teaspoon curry powder

The “egg”. Blend the following ingredients together with an immersion blender in a smallish container (e.g., a two-cup measure). Blend on high until the mixture is thick, about a minute. 

  • 1/3 cup unsweetened nondairy milk

  • 1/4 cup water

  • 1 Tablespoon cornstarch

  • 1/8 teaspoon xanthan gum

  • 1/8 teaspoon baking powder

  • 1/8 teaspoon turmeric

Flour and assembly. Whisk together the following ingredients ina medium-large bowl.

  • 1 cup chickpea flour (aka gram or garbanzo bean flour)

  • 1.5 teaspoons baking powder

  • 1/2 teaspoon salt

Add in the zucchini, “egg,” and onion mixture and stir until well blended. There should be no more flour showing and you should have a thick mixture.

Line two sheet pans with parchment paper. Drop scant 1/4 cups of the mixture onto the sheet. Press down lightly. Bake for about 25 minutes or until fully cooked with definite golden or brown edges. 

Serve with chutney, such as my Mint Cilantro Chutney.

Timing: Hands-on time 40 minutes; total time 65 minutes

Nutrition: whole-food unprocessed; WFPBNO

Nutritional information per serving (5 servings): 113 calories, 2g fat, 0g sat. fat, 19g carbs, 427mg sodium, 4mg fiber6g protein 

Print Friendly and PDF

Mint-Cilantro Chutney

By the Gracious Vegan


This chutney is super-flavorful. Packed with cilantro and mint, it makes a big impact on breads, appetizers, roasted vegetables, or just spooned out of the container into your mouth! It has a great sweet-sour thing going on with the dates and onions. You can control the spiciness with the number of peppers and whether you de-seed and de-vein them.  

Makes about 1.75 cups

In a food processor or blender, add these and combine into a paste.

  • 2 cups fresh mint leaves, packed

  • 2 cups fresh cilantro leaves, packed

  • 2 dates, chopped (or 2 Tablespoons chopped dates, or 1 Tablespoon date sugar) (soften date pieces in hot water for a few minutes if they are hard; drain)

  • 2 jalapeno peppers, deseeded and deveined (unless you like it HOT)

  • Juice of 1 small/medium lemon

  • 1 medium onion, peeled and cut into chunks

  • ¼ cup ground almonds or dry coconut flakes

  • 1 teaspoon salt

Then add water and process until blended

  • 3/8 cup water

Transfer to a container and refrigerate until ready to serve. 

Timing:  About 15 minutes

Nutrition: 100% whole-food, unprocessed ingredients; WFPBNO


Print Friendly and PDF