quinoa gratin

A-Z Vegan food ideas and recipes for when you can’t think what to eat.

Prepost: I’ve collected my personal veg recipe list. I haven’t tried every recipe so I can’t guarantee all of them. If you want to add to this list or take it and add to it, that’s awesome. I’ve used *s to mark the recipes I’m particularly in love with.

Apple (apple fries) (apple slices w/ pb) (dipped in caramel)
Avocado (avocado fries)

Bagels (bagels)
Baklava (baklava)
Banana bread (banana bread) (choco banana)
Bars (w/ coconut, oats, fruit) (w/ vanilla, almond + oat flour) (w/ rasberry jam, orange, vanilla, almond extract) (granola bar)
Bread (Butternut Squash Focaccia) (focaccia barese) (white bread) (garlic bread) (mashed potato pillow rolls) (corn bread) (corn bread w/ egg replacer) (corn bread w/ basil) (french bread) (bread rolls w/ veg filling) (farinata w/ chickpea flour) (greek easter bread w/ mahlepi +mastic) (brioche) (buchty) (breadsticks) (w/ garlic, rosemary, s+p, nooch) (glazed cinnamon oat) (apple cinnamon raisin)
Briam (Tourlou Tourlou)
Brownies (5 minute brownie in a mug*) (hot fudge pudding cake) (w/ pumpkin) (w/ zucchini) (+salted maple syrup peanut butter nut topping) (+choco chips)
Boogatsa (cream pie pastry)
Burritos (raw burrito) (sweet potato + bean*) (black bean + Spanish rice) (breakfast burrito) (tofu breakfast burrito) (baked w/ avocado) (black beans, mushrooms, cilantro, corn, carrot, tomato sauce w/ hint of rosemary)
Bulgur (w/ tomato + onion)
Black eyed peas (serve w/ olive oil, lemon) (serve w/ 3 pepper, dill, olive oil, lemon) (moroccan feast) (w/ kale, garlic)
Black beans (w/ pineapple) (w/ red pepper) (cuban)
Bourekia (pastries w/ potato + leek)
Bean loafs (w/ black bean) (w/ lentil) (+mashed potato topping)
Bean balls (bean balls)

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Zucchini. Squash. I know. Don’t be sick of it; I’m not. This is easy, healthy & delicious (almost more so the next day, especially for breakfast with an over-ez egg on top).

Slice 2-3 medium/large squash into 1/4in thick coins and season. Roast them on lightly oiled baking sheets at 400 for about 20 minutes, flipping half way through. Slice several large tomatoes and set aside. If you really wanted to you could roast these too, but the way I see it, more juices are lost during pre-roasting, whereas if you put them on raw the juices just permeate the squash and quinoa, infusing the entire dish. 

Meanwhile, cook 2 c quinoa in 4 c of salted water. Fluff with a fork and transfer to a bowl. Add:

  • 1 c chopped parsley &/or basil
  • 2 eggs
  • ½ c cheese of your choice - I’ve tried both cheddar & parmesan and both were delightful in their own way.
  • 1 t crushed red pepper
  • ½ t freshly ground black pepper
  • (1 white onion & 1-2 cloves garlic, minced & sautéed in butter - these optional additions require a bit more dishes/chopping, but it pays off if you’ve got the time.)

Toss together and press into the bottom of a 9x11orwhatever pyrex baking dish. Top with the roasted zucchini - use it all; overlapping and multiple layers are encouraged. Then cover with the tomatoes, same rules, and then a sprinkling of cheese, if you want. Bake at 400 for 30-40 minutes.