and Cashew Sourdough Stuffing p. 70
Seitan Wellington with a Creamy Spinach Sauce p. 88
Pumpkin Cheesecake with a Gingersnap Crust p. 156
Creamed Onions with a Whole Wheat Bread Crumb Topping p. 52
Mashed Potatoes with Caramelized Onions and Crispy Sage p. 66
Personal Seitan Pot Pies with an Herb Biscuit Topping p. 98
Chocolate Mint Truffles p. 158
Quinoa Salad with Fennel and White Beans in a Light Lemon Vinaigrette p. 60
Chilled Creamy Red and Yellow Gazpacho p. 36
Cornmeal and Herb-Crusted Tofu Feta Croquettes p. 112
Grandma’s Bird’s Nest Cookies Rolled in Pistachios p. 132
Green Salad with Creamy Tempeh Bacon Ranch Dressing p. 34
Southwest Black Bean and Corn Mini Burgers p. 79
Grilled Asparagus with an Herb Pine Nut Sauce p. 64
Chocolate Peanut Butter Mousse with a Crunchy Topping p. 134
Tofu Satay with a Decadent Peanut Sauce p. 4
Vietnamese Crêpe with a Mushroom-Bean Sprout Filling p. 94
Crispy Brown Rice Cakes with Adzuki Beans and Scallions p. 58
Crispy Green Tea Cookies p. 138
Beer-Battered Tempeh Fish with a Tartar Sauce p. 22
Spicy Seitan Buffalo Wings p. 6
Twice-Baked Potatoes with a Broccoli and Cheese Filling p. 72
Crunchy Peanut Butter Bonbons p. 140
It’s My Party and I’ll Cook If I Want To
Amazing Caesar Salad with Homemade Croutons p. 28
Pear, Fig and Sage Tarts with a Roasted Garlic Aioli p. 2
Barbecue-Style Spelt Pizza with Caramelized Onions and Tempeh Bacon p. 116
Vanilla Birthday Cake with a Buttercream
