Grass-Fed Iowan

Vegan spinach-mushroom lasagna!

Indonesian-inspired fried rice with sesame-garlic tempeh.

Golden-fried tofu over green veggie ragout (baby bok choy, snow peas, red chard, and turnip), and vegan orange beurre blanc sauce.

Low-fat vegan baked chimichangas.

Mother Nature doesn’t get to dictate dinner. Yes, it’s 106 degrees. But I made a big pot of vegan New England Chowder with tempeh bacon crumbles, anyway!

First attempt at vegan palak paneer, which I guess makes this palak tofu. Not bad, but not good enough to post the recipe yet!

Indian spiced roasted veggies and seitan. Served with sweet potato dal, rice, and roti.

Vegan sweet potato & lentil Indian stew. Water sauté 1 chopped yellow onion, 1 chopped sweet potato, 1/2 cup chopped celery, and minced garlic to taste. Add 1 14.5-ounce can diced tomatoes, a 12-ounce package precooked lentils, 1 teaspoon minced fresh ginger, and 5 cups vegetable broth. Add 1-2 tablespoons garam masala, then cumin, cayenne, cilantro, salt, and pepper to taste. Bring to boil, lower heat, and simmer 10-15 minutes. Serve with rice or roti; serves 4.

Orecchiette with artichoke hearts and kalamata olives.

Spicy Garlic Garlic Thai with vegan wheat meat.