Almost All-American Seitan Pot Pie

This recipe is from page 161 of Veganomicon. I’ve only made it once because the crust is a lot of work, but it is SOOOO good. One of my all time favorite recipes. The veggies, the crust, the seitan, I think about it often. One of these days I’ll make it again.

Messy Rice

This recipe is from page 118 of Veganomicon. It takes like messy rice from a restaurant but is much healthier. Very solid.

8/16/22 Update: I made this recently for the first time in a long time. The rice ended up under-cooked. This sort of jogged my memory that the liquid proportions in the dish may be a bit off. Next time I’ll add a bit of extra water.

Tomato and Cabbage Tabbouleh

This tabbouleh is veggie-forward and very yummy. I had totally forgotten about it. My sister forwarded my email so I could add it to the blog. I have everything necessary to make it in my garden and am going to make it ASAP! used 2 cups mint packed. I know I would have cut down the olive oil but I don’t remember how much I used. My best guess is 1/4 cup? TBD

https://www.bonappetit.com/recipe/tomato-and-cabbage-tabbouleh

Tunisian Couscous with Chickpeas and Green Harissa Sauce

I like to explore different country’s cuisines by just picking a country, typing it in to google, and finding vegetarian recipes. I found this recipe when I was exploring Tunisian cuisine. It was delicious. There is an option for chicken or chickpeas. Obviously I used the chickpea option. The apricots in it were surprisingly delicious. I used 2 cups mint packed.

https://www.feastingathome.com/tunisian-chicken-with-cous-cous/