My family and I love the Great British Baking Show. In one of the episodes, the technical challenge involved Moroccan chicken. The combination of spices looked really good, so I decided to try my own vegan version. Prep time: 20 min Cook time: 25 min Ingredients: 1 onion, chopped 3 large carrots, chopped 3 stalks… Read More Vegan Moroccan-style chickpeas and soy curls
We have three big basil plants in our garden this year, and I’ve had fun using the harvest to invent this creamy basil sauce. My family loves putting it on pasta and using it as a spread on sandwiches. Serve it with fresh tomatoes and it’s even more summery! Ingredients: ¾ cup silken tofu 3… Read More Vegan pesto-style sauce
This delicious and easy-to-make dip combines white beans, peaches, avocados, tomatoes, and onion, creating a marvelous mix of salsa and guacamole flavors. It’s perfect for serving alongside chips, in burritos or tacos, over lettuce, or simply on its own. Prep Time: 15 min. Serves: 6-10 Ingredients: 2 cans white kidney beans 2 avocados, chopped 3… Read More Fresh white bean and peach salsa (vegan)
When my cousins visited, we hosted a “Bumblebee Restaurant” for our parents. We served this elegant yet hearty pasta dinner along with garlic bread, salad with veggies from our garden, and chocolate cake. It was a hit! The garlic and lemon flavors, and chewy, savory soy curls along with the farm fresh tomato, basil, and… Read More Lemon garlic pasta with roasted veggies and soy curls (vegan)
Hearty tofu scramble, savory black beans, and creamy “cheese” sauce all rolled in a tortilla and gently browned in a frying pan. These burritos can easily be made ahead of time and reheated as a quick, healthy, filling, and—most importantly—delicious breakfast, lunch, or dinner. Yum! Prep and cook time: 1 hour (including the scramble). Makes… Read More Vegan breakfast (or anytime) burritos
Crisp carrots, crunchy peanuts, sweet mango, delicate ramen, and fresh herbs, spinach, and edamame doused in a delectable dressing. And on top of the fabulous flavors, it’s easy to make and can be prepped in advance. What a perfect option for a summer main, side, picnic, or potluck. Prep time: 25 min. Serves 4-6 as… Read More Vegan ramen noodle salad
While developing a different recipe, I discovered a combination of tofu, nutritional yeast, herbs, and veggies that tasted remarkably like a frittata. I used that base to create this fresh summer entree. What a happy accident! Prep time: 25 min. Cook time: 45 min. Makes 4 hearty servings. Ingredients: 1 medium onion, chopped 1 bunch… Read More Vegan summer frittata
It’s finally getting hot here in Michigan, so I’ve started cooking lots of summery meals. I made this four bean salad ahead of time, and it was ready and waiting when the whole family came in after a long day of gardening in 88 degree weather. It was a hit! Enjoy over lettuce or pasta… Read More Four-bean salad with wilted greens (vegan)
These lentils are bursting with the flavors commonly found in taco meat, and the sautéed veggies add even more flavors and freshness to your meal. Serve them together along with your favorite guacamole and salsa on tacos, burritos, greens, rice, or chips. The flavors in the lentil dish will taste even better the next day,… Read More Mexican-style lentils and veggies (vegan)
Tofu scrambles are all different. Although some try to imitate eggs, mine is simply a flavorful combination of seasoned tofu and veggies. My family loves to eat it for a weekend breakfast along with waffles or pancakes, but it can also be enjoyed with other meals. Nearly any combination of seasonal veggies can be used,… Read More Tofu scramble (vegan)
Bumblebee Cooks 