Patricia

Chick pea and cucumber salad with tortilla: vegetarian or vegan

You can serve this as a salad or wrap it in the tortilla. I left the garbanzo beans whole, you could also mash them for a different texture.

Pineapple slaw: vegetarian or vegan

We have been making this slaw for years without really measuring the nuts and mayo. This recipe has a good balance of flavors without being overly high in calories.

Crepes: vegetarian

One of my favorite times in my life was visiting Paris with Jacob and buying crepes from a vendor and eating them as we walked on the street. They were folded as illustrated here so the jam or filling would not spill out as you ate them.

Mac and “cheese” (queso sauce): vegan

This is a very tasty substitute for mac and cheese lovers but does not have the creamy fat consistency of cheese. It does have a lot of flavor though. We ate this with grilled zucchini on the side and it was a nice combination of textures.

Gnocchi with mushrooms and spinach: vegan

The lemon juice and tahini makes a tart contrast to the smokiness of the mushrooms and spinach and tastes delicious.

Potato – tomato salad: vegan

My mom always made “greek” potato salad with hot potatoes. This dish is similar in that the hot potato brings out the flavors of the dressing.

Tourlou-tourlou (ratatouille): vegan

Traditionally in my family we called this dish tourlou-tourlou.

Sweet potato/mushroom/miso soup: vegan

This dish is way more delicious than we thought it would be. We actually went back for seconds (especially since it was pretty low-cal).

Pad Thai with tofu: vegetarian

I don’t know if this compares with the pad thai we get at our local Thai restaurant, but it’s pretty good. I think that they put some fish sauce in their pad thai.

Greek pasta: vegan

This dish is traditional in greek cooking without the cabbage and with ground beef, and butter instead of oil. It is a family favorite that we converted to vegan