Vegan

The vegan recipes in this blog are in memory of Wesley Bronez.

Chocolate Covered Raspberries

These chocolate raspberry cups are amazing. As you take your first bite, the contrast between the tart juiciness of the fruit and the creamy sweetness of the chocolate is tantalizing. Do make these with fresh raspberries – I suspect that mushy frozen raspberries just won’t be the same. Click for the recipe

Gazpacho

Gazpacho, a spiced, chilled tomato soup, is super refreshing and one of my favorite ways to chill on a hot summer day. For the tomato sauce, I like to use Pomi Strained Tomatoes – a very clean product, just tomatoes with nothing else added, no preservatives, BPA free and non-GMO; Sadly, fresh tomatoes often lack flavor, and these strained tomatoes are very, very flavorful. Click for the recipe

eggplant chips

Crispy, savory and delicious, these eggplant chips make an excellent snack that satisfies that “crunchy/salty” craving. I use Japanese eggplants because their elongated shape allows for more uniform chips, but regular eggplants should work too. Click for the recipe

Roasted Cabbage

Cabbage is always delicious, even when very simply prepared with butter and garlic. But roasting cabbage certainly elevates it into a whole new level, turning the humble cabbage into a crisp, tasty, salty-spicy snack. Click for the recipe

Jicama Fries

Jicama fries make a tasty alternative to regular fries. In this version, the fries are coated in olive oil and yummy seasonings, then baked until tender. Microwaving the fries prior to baking them is optional, but keep in mind that if you don’t microwave them first, jicama fries retain some of their crunch even when baked for a long time. I tried both versions, and we all liked the microwaved fries better. Click for the recipe

Ratatouille

My version of ratatouille includes tomato paste, paprika and cayenne. The result is a deeply flavorful, earthy vegetable dish that goes wonderfully with almost any meat or fish, especially grilled. If you’re vegetarian, try serving it as a main dish, with a poached egg on top.

Ratatouille is one of those dishes that taste better after a few hours, after all the flavors have had a chance to meld together. I often make it in the morning, refrigerate, and at dinnertime, divide among plates and microwave briefly, just to bring it to room temperature. Click for the recipe

Eggplant Quiche

If you like eggplant, you’ll love this flavorful eggplant quiche. It’s so boldly flavored, it’s almost as if it contains meat (but it doesn’t). Great as a side dish to grilled meat, or serve it as the main dish in a vegetarian meal (in which case, you should probably double the recipe and bake in a 9 X 13-inch baking dish). Click for the recipe