Vegan Cream of Mushroom Soup

oil for frying 1 cup chopped onion 2 TB chopped garlic 6 large Portabello mushrooms, coarsely chopped 2 large Portabello mushrooms, finely c...

Creamy Vegan Broccoli Potato Soup

4 Russet potatoes, diced 6 cups vegetable broth 8 cups small broccoli florets oil for frying 1 small white onion, chopped 2 cloves garlic, m...

Italian Pasta Salad

16 oz. rotini pasta green pepper, diced orange pepper, diced 3/4 cup chopped red onion pint grape tomatoes, halved 6 oz. can black olives, d...

Crispy Mac & Cheese Bites

Makes 28 appetizers 1 box macaroni & cheese (6 oz.)-- I like Annie's brand 1 egg, beaten 1-2 cups Panko bread crumbs olive oil for c...

Loaded Baked Avocado

Makes 2 avocado halves (serves 1-2). 1 avocado, cut in half with pit removed 1/3 cup black beans 1/4 tsp chili powder  1/4 tsp garlic salt 1...

Aimee’s Vegetarian Pasta Sauce

Makes 6 servings 8 ounce package tempeh or seitan 1/3 cup olive oil ¼ cup chopped onion 4 cloves garlic, chopped 6 plum tomatoes-chopped ...

Aimee’s Manicotti

8 ounce package manicotti (about 14 tubes) 2 cups pasta sauce 15 ounces ricotta 8 ounces tofu, mashed 2 cups shredded mozzarella 1 cup parme...

Aimee’s Pasta Primavera

Makes 6 servings 8 oz. whole wheat pasta such as rotini 14 oz. tofu, cubed 3 TB olive oil plus extra for frying 2 cloves garlic, chopped 1 ...

Aimee’s Egg Noodle Casserole

12 ounces wide egg noodles oil for frying ¼ cup onion, diced 2 cloves garlic, chopped ½ block tofu, mashed 1 can condensed cream soup (10 oz...

Aimee’s Japanese Noodles

Makes about 4 servings sesame oil for frying 14 oz. tofu, cubed 4 TB tamari soy sauce 2 crowns broccoli, chopped 1/2 cup thinly slivered car...

Aimee’s Macaroni & Cheese

16 ounces whole wheat macaroni ½ stick butter, cut into pieces oil for frying ½ cup chopped onion 2 cloves garlic, chopped 1 block tofu (16...

Aimee's Quinoa Lasagna

Makes 6-8 servings 1 cup uncooked quinoa 2 TB olive oil 1 cup chopped onion 2 cloves garlic, chopped 2 cans tomato sauce (8 oz. each) 3 roma...

Aimee’s Easy Refried Bean Burritos

10 whole wheat tortillas (9” diameter) 2 cans (15 oz each) refried beans 2 cups corn 2 cups shredded cheddar 2 cups shredded lettuce salsa t...

Aimee’s Black Bean & Veggie Fajitas

Makes 6 fajitas I like to pressure cook my beans and freeze the leftovers for later. 1 cup uncooked rice 2 (15 oz) cans black beans, drained...

Aimee’s Bean Enchiladas

Makes 6 large enchiladas 6 large tortilla wraps green onion (1 small bunch) 15 oz. enchilada sauce 2 cups shredded cheddar 1 green pepper, c...

Aimee’s Alliterative Parmesan Pepper Polenta Primavera over Quinoa

Makes about 4-5 servings 1 tube (18 oz.) polenta, sliced in ½ inch rounds 1 ½ cups uncooked quinoa 1 can (15 oz.) veggie broth + water to ma...

Aimee’s Herbed Lentils & Rice

1 cup uncooked lentils 1 ½ cups uncooked brown rice 1 tsp salt 1 tsp garlic powder 1 tsp sage 1 tsp thyme ¼ tsp nutmeg ½ cup chopped celery ...

Aimee's Veggie Fried Rice

Makes 4-6 servings 1 cup uncooked brown rice 3 eggs, beaten 1/2 cup packed shredded carrots 1 small bunch green onions, sliced 1 clove garli...

Aimee’s Veggie Stir Fry

Makes 6 servings 2 cups brown rice 4 cups water sesame oil for frying 1 cup baby carrots, quartered lengthwise 2 crowns broccoli, cut into s...

Aimee’s Cheesy Pinto Bean Patties

Makes 6 patties 1 cup bread crumbs 1 15-oz. can pinto beans, undrained 1 cup shredded cheddar ½ tsp garlic salt 1 tsp parsley 2 TB olive oil...