veg in the southwest

This is better than French fries. Really. There is no magic to this recipe - one I almost hesitate to call a recipe, it's so easy. And I promise you, a vegetable never tasted so good! I can almost guarantee it'll be one of your favorite cauliflower dishes. If you're not fond of curry powder, experiment with different spices, try a squeeze of lemon juice, or add fresh herbs. It will all be good.

Don't let the ingredient list and the length of the instructions fool you - this is a quick and easy breakfast (or lunch, or dinner). It only takes 10-15 minutes to prepare. The texture mimics scrambled eggs, but this is much more flavorful and nutritious than any scrambled egg dish I've ever had. (Hint: You can also roll this up in a tortilla and enjoy it as a burrito, or make breakfast tacos!)

Did you know that the essential oils of common kitchen herbs are 50-70 percent more concentrated than the raw herbs? I recently received a bottle of basil essential oil in my monthly order, and it is AMAZING! Most of us have used basil, an aromatic annual herb of the mint family, in our cooking, but the oil from this plant can be used for more than just a great red sauce. Read on for five ways to use this remarkable essential oil.

This recipe is so comforting...and easy! I use Yukon Gold potatoes, purple potatoes, or a combination of whatever potatoes I have on hand.  I used a mandolin to do the slicing, and this is an excellent use of leftover "nooch" (nutritional yeast) sauce (if you manage to have leftover sauce!). Nom nom!

Sweet potatoes are a nutritional all-star. They are loaded with vitamins, minerals, and fiber. These wedges make a great side dish or a perfect mid-afternoon snack. Dip them in ketchup, or curried plant-based mayonnaise, or barbecue sauce...all good!

This is a wicked easy appetizer or snack, and they're packed with protein and flavor. I make a big batch (double or triple this recipe) and break in into single servings, ready to grab and go in a snap.

Every vegan has heard it a million times, and some of us have said it ourselves: "I could never be vegan - I can't live without cheese!" Well, sure you can, but there is a scientific reason that people often feel addicted to cheese. As explained by Dr. Neal Barnard of the Physicians Committee for Responsible Medicine, dairy cheese produces mild opiates known as casomorphins when it is digested. No worries, though! The quality of vegan cheeses on the market these days is absolutely stellar. Even though I make a lot of my own vegan cheeses from scratch, there are a few commercial brands that I absolutely adore. Here they are - in no specific order!

This soup can be made in a slow cooker or on the stove top. These instructions are for the stove top, as that's how I made it. If you want to use a slow cooker, I recommend cooking the vegetables first in a sauté pan - this process gives the veggies a layer of complexity you won't get if you just throw everything in the slow cooker.

Buffalo sauce is one of my favorite sauces of all time - and it's so EASY to make a vegan version! It's one of my signature recipes - definitely my most requested recipe of all time. What to put it on, you ask? Instead of animal "stuff" or even tofu, give these cauliflower "wings" a try. Warning: they are totally addictive!

It's a funny thing, but I never liked macaroni salad when I was a child - or anything else that was mayonnaise-based. I thought it was pretty disgusting. I only liked mayonnaise on tomato sandwiches. I didn't even like potato salad, back then. Strangely enough, I really like vegan mayo. Vegenaise and Just Mayo are my favorites. They are so much better than I remember "regular" mayo being, and now I LOVE salads like this one. It's so easy to prepare, and it's a big hit at potlucks and family dinners - even with non-vegans. In fact, I often sneak it onto the table when no one is paying attention, and folks don't even realize it's vegan.

Getting a good breakfast can be a challenge, especially during a busy work or school week. I usually start each day with a glass of lemon water, followed by a reasonably healthy and filling breakfast about an hour later. Here are my five favorite go-to vegan breakfasts.

Isn't everything better with ranch dressing? I really like it on sandwiches or as a dip for raw veggies. And I will admit that I like to dip my pizza crusts in it. The strange thing? I rarely use it as an actual dressing on salads!