And while you’re there, make sure to explore the main vegan.com site for a compilation of news analysis, opinion, juicy rants, and recipes on all things vegan.

Tropical Tofu Salad with Chutney Mayonnaise

4 to 6 servings

I love this salad with mango, but since it’s not always available, pineapple is a good alternative.

• 1 large broccoli crown, cut into small florets
• Two 8-ounce packages baked tofu, diced or cut into strips
• 2 medium mangos, peeled and diced, or one 20-ounce can diced pineapple, well drained
• 2 large celery stalks, sliced diagonally (see note)
• 1/3 cup chopped walnuts, optional
• 1/3 cup vegan mayonnaise
• 1/3 cup mango chutney, or other fruit chutney
• Mixed baby greens, as needed
• Green sprouts (sweet pea shoots, broccoli sprouts, or other), as needed

Steam the broccoli florets in a large saucepan until bright green and just tender-crisp. Transfer to a colander and rinse with cool water until the broccoli stops steaming.

Combine the broccoli with the tofu, mango, celery, and optional walnuts. Stir together.

Combine the mayonnaise and chutney in a small bowl and stir until smoothly blended. Pour into the salad and toss gently.

To serve, mound a small amount of the salad on some baby greens on individual plates and top with some sprouts.

Note: This is not in the book, but since I have some bok choy in the fridge — a great spring veggie — I’m going to substitute it for the celery. I may also substitute pecans for the walnuts since someone brought me a big bag of them as a gift.

Here are the featured recipes: 1) Plantain Omelet - From Mark Reinfeld and Bo Rinaldi’s Vegan Fusion World Cuisine.

2) Thai Coconut Corn Soup - From Nava Atlas’ Vegan Express.

3) Indonesian Coconut Rice - From Robin Robertson’s Vegan Fire & Spice.

4) Baked Ziti - From Beverly Lynn Bennett’s Vegan Bites.

5) Moroccan Phyllo Rolls - From Dreena Burton’s Eat, Drink, & Be Vegan.

6) Italian Stuffed Crepes - From Bryanna Clark Grogan’s Nonna’s Italian Kitchen.

7) Chickpea Curry - From Hema Parekh’s The Asian Vegan Kitchen.

Desserts:

Banana Chocolate Bread Pudding - From Isa Chandra Moskowtiz and Terry Hope Romero’s Veganomicon.

9) Root Beer Float Cupcakes - From Hannah Kaminsky’s My Sweet Vegan.

10) Fresh Mango Cobler - From Ani Phyo’s Ani’s Raw Food Kitchen.

So this week, instead of one Recipe of the Week, you’ve got ten! To view the entire list (and thus access the recipes) click here.

Baked Onion Soup

6 servings

Here’s a vegan take on the French classic, with bread and melted cheese. Ceramic crocks with handles are the ideal bowls for this soup, but any type of ovenproof bowl will do. You’ll cry a river while cutting the onions, but you and your family or guests will weep tears of joy while eating this heavenly soup.

• 2 tablespoons olive oil
• 8 medium onions, quartered and thinly sliced
• 2 cloves garlic, minced
• 2 cups water
• One 32-ounce carton low-sodium vegetable broth
• 1/4 cup dry red wine
• 1 teaspoon dry mustard
• Salt and freshly ground pepper to taste
• Long narrow French or Italian bread, as needed
• 1 1/2 cups grated mozzarella-style nondairy cheese (see Note)

Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until golden. Add the garlic and continue to sauté slowly until the onions are lightly and evenly browned, stirring frequently, about 20 to 25 minutes.

Preheat the oven to 375 degrees.

Pour the water over the onions and give them a good stir. Then add the broth, wine, and mustard. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes. Season with salt and pepper.

Meanwhile, cut the bread into 1-inch-thick slices, allowing 1 or 2 slices per serving depending on the size of your soup bowls. Bake for 15 minutes, or until dry and crisp, turning the slices over once about halfway through the baking time.

To assemble the soup, place one layer of bread (1 or 2 slices) in each ovenproof bowl and ladle a serving of soup over it. Sprinkle about 1/4 cup of the grated cheese over each. Place the bowls on 1 or 2 sturdy baking sheets to make them easier to handle. Bake for approximately 10 minutes, or until the cheese is melted. Serve at once.

Note: If you don’t care for nondairy cheese, skip it! Simply float the toasted bread in the hot soup, or make it into croutons instead. No need, then to put the crocks or bowls into the oven.

Per serving: Calories: 307; Total fat: 15 g; Protein: 7 g; Fiber: 6 g; Carbohydrate: 37 g; Cholesterol: 0 mg; Sodium: 613 mg

Over the years, one of the recipes readers have asked me for most often is a lighter, dairy-free version of pasta with Alfredo sauce, that creamy concoction that in its original form must have a zillion calories. Doing a quick search on Google, I see that there are many recipes for a lighter version of the sauce, but not too many vegan versions.

To get a sense of just how rich this sauce is in its original form, a recipe for “Perfect Alfredo Sauce” contains 3 cups heavy cream, 3/4 cup butter, and more than 1 cup Parmesan cheese. I get chest pains just reading this recipe! Another site gives Olive Garden’s recipe: 1 pint heavy cream, 1 stick butter, 2 T. cream cheese, 1/2 cup Parmesan. Not much better, but it does not divulge how many servings this is supposed to yield.

Forgive me, as I ran this recipe on this blog a couple of years ago, but once or twice a year I get the craving for pasta with Alfredo sauce, and this is one of those times. This silken tofu-based pasta Alfredo tastes deceptively rich and creamy. I use whole wheat pasta to boost the protein and fiber content, and for whoever wants some, some wilted spinach and sun-dried tomatoes for topping is passed around. The recipe is adapted from The Vegetarian Family Cookbook.

Pasta with Enlightened Alfredo Sauce

6 servings

• 2 tablespoons nonhydrogenated margarine (preferably Earth Balance)
• 2 to 3 cloves garlic, minced
• One 12.3-ounce container silken tofu
• 1/2 cup rice milk, or as needed
• 1 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 12 ounces pasta (see Note)
• Steamed greens (spinach or Swiss chard) for topping, optional
• Sliced sun-dried tomatoes for topping, optional

Cook the pasta in plenty of steadily boiling water until al dente, then drain.

Meanwhile, heat the margarine in a small skillet. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden. Remove from the heat.

Combine the sautéed garlic and margarine with the tofu and rice milk in a food processor. Process until completely smooth and creamy.

Combine the pasta and sauce in a large serving bowl and toss together. Season with pepper and taste to see if you’d like to add more salt. If the mixture needs to be moister, add a small amount of additional rice milk and toss again. Serve at once, passing around greens and/or dried tomaotes for topping, if desired.

One of my favorite posts, visually, is the one of Butterscotch Mousse Pie on Diet, Dessert, and Dogs. Ricki Heller is still perfecting her recipe for the coconut cream with which she’s garnished the pie; and I also love her idea for the nut crust. I’m waiting to see if she posts that coconut cream soon, and I would love to try making the pie with it as well as the nut crust. A calorie explosion, to be sure, but a rare and worthy indulgence!

Hope you don’t mind my continuing to share these postings with all of you. It’s really fun for me to see visual representations of my recipes, especially given my own remedial photographic skills.

Lemony Bulgur with Green Beans and Walnuts

6 to 8 servings

Adapted from Vegetarian Celebrations

• 3/4 cup raw bulgur (presteamed cracked wheat)
• 2 tablespoons olive oil
• 1 large onion, quartered and sliced
• 2 to 3 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup canned navy beans
• 2 cups slender green beans, cut into 1-inch lengths and steamed until tender-crisp (see Note)
• 1/4 cup finely chopped walnuts, or more, as desired
• 2 to 3 tablespoons minced fresh dill
• Juice of 1 lemon, more or less to taste
• 2 tablespoons reduced-sodium soy sauce, or to taste
• reshly ground pepper to taste

Place the bulgur in a heatproof dish. Pour 1 1/2 cups of boiling water over it and cover until the water is absorbed, about 30 minutes. Fluff with a fork.

Heat the oil in a large skillet or wok. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is lightly browned. Add the mushrooms; cover and “sweat” until they are wilted.

Stir in the bulgur and all remaining ingredients and cook over low heat, stirring frequently, for 10 minutes. Transfer to a covered casserole dish to serve.

Note: If you can’t find fresh, slender green beans, substitute frozen organic whole baby green beans, cut in half.

This list is from the most recent on down. There are lots more out there on the web, but here are some highlights, so I don’t overwhelm you, or myself:

Just today, Ricki at Diet, Dessert and Dogs posted a full review with SEVEN photos of the recipes she tried. Stay tuned to this blog, as she is planning to post her version of my Butterscotch Mousse Pie, including her own recipe for a nut crust and a coconut whipped cream for topping. She sent me the photo for approval and all I could think was, I want some of that, with some strong coffee!

The Peaceable Kingdom posted a photo of Paella Vegetariana, with some unique changes. I never, ever mind when readers change recipes to suit their own tastes. I like it that my recipes don’t have to be followed to the letter to work, and that they are tweakable. That’s what cooking is all about, to take ideas and give things your own personal touches.

One Third Nerd made Polenta with Black Beans and Spinach. I haven’t made that one for a while so I was delighted not only to view it but to read that it took her only 20 minutes total to make.

Culinary (and other) Adventures of a Veggie Girl made Lemony Couscous with Broccoli after a cold bike ride.

A Damzlfly in London (Ontario, that is), AKA Shayna, made Our Favorite Chocolate Cake for her friend’s birthday, and decorated it so festively with fresh raspberries!

The Curly Knitter took inspiration from Fatfree Vegan Kitchen’s post on Pink Bean, Quinoa, and Spinach Soup, which is also a bit further down on this list.

Day to Day Vegan wasn’t too excited about the Tofu Aloo Gobi, saying it was bland for her taste, but also mentioned that she was at the peak of a cold when she couldn’t taste very well. I will admit that my recipes tend to be on the mild side — I’m not a huge spice person — but I’d rather that readers spice things up to their own tastes. I don’t mind constructive criticism, however, and I respect Lindsay’s opinion!

Diann, a regular reader of this blog and the creator of a very nice one of her own, Eat’n Vegan, posted a photo of Gingery Rice with Sweet Potatoes and Peas amid a long post on yummy vegan desserts.

Living on the Vedge posted a photo of Seitan and Mushrooms in Paprika Cream, a recipe that was inspired by one of my trips to my beloved Paris. I love how she wrote that “Dinner met plate within twenty minutes, and it was restaurant qualilty.” Thank you, Kelly!

Vegan Quickies is the title of the post by Dynise at Urban Vegan, where she posts photos of Zucchini and Polenta Marinara as well as Roasted Brussels Sprouts.

Chris and Darlene from Eat Air posted two photos: Creamy Pasta with Asparagus and Peas and Big Quesadillas with Black Beans, Broccoli, and Portabella Mushrooms.

Susan Voisin of FatFree Vegan Kitchen, who took the photos for the book’s photo insert did a lovely shot of Pink Bean, Quinoa, and Spinach Soup, and also ran the recipe.

Alanna at A Veggie Venture posted what she called Stir-Fried Brown Rice, but which in the book is called Bok Choy, Edamame, Cashew, and Orange Rice. Whatever it’s called, I’d like to make it again soon!

At the VegBlog, Ryan posted a recipe I made again very recently, one of my very simple but so colorful faves, Broccoli Salad with Yellow Peppers, Pine Nuts, and Cranberries.

And last (or actually first) but not least, at Dreena’s Vive le Vegan, you’ll find a photo of Butterscotch Apples

Here’s an offbeat soup from Vegetarian Soups for All Seasons, with a creamy cornmeal porridge base, enlivened with fresh and dried tomatoes and red beans.

Potage Polenta

6 to 8 servings

Cooked cornmeal makes a delightfully dense soup base. Serve this meal-in-a-bowl with a bountiful salad and crusty bread.

• 2 tablespoons olive oil
• 3 to 4 cloves garlic
• 6 cups water
• 1 cup yellow cornmeal, preferably stoneground
• One 16-ounce can small red beans, drained and rinsed
• 1 medium-small zucchini, quartered lengthwise and sliced
• 1 cup diced ripe tomatoes
• 1/4 cup oil-cured sun-dried tomatoes, plus more for topping if desired
• 1 teaspoon Italian herb seasoning blend
• 6 to 8 ounces Swiss chard or spinach, well washed, stemmed, and chopped
• Salt and freshly ground pepper to taste
• Handful of basil leaves, cut into strips
• 1/2 cup grated mozzarella-style nondairy cheese for topping, optional

Heat the oil in a soup pot. Add the garlic and sauté over low heat until golden.

Add 4 cups of the water and bring to a gentle simmer. Pour the cornmeal into the pot in a thin, steady stream, 1/4 cup at a time, whisking constantly.

Stir in the beans, tomatoes, dried tomatoes, and seasoning. Cover and continue to simmer gently. Uncover to whisk well every 5 minutes or so, for 25 minutes, or until the cornmeal is cooked. Whisk in 1 cup of water with each of the last two stirrings.

Stir in the chard or spinach. Cook for an additional 7 to 10 minutes for the chard and 3 to 5 minutes for the spinach, just until tender but still bright green. Adjust the consistency with more water if needed. The soup should be fairly thick, but thinner than a cornmeal porridge.

Season with salt and pepper and serve. Top each serving with a a few strips of basil, and if desired, a sprinkling of cheese, and a few extra strips of dried tomato.

Per serving: Calories: 184; Total fat: 6 g; Protein: 6 g; Fiber: 7 g; Carbohydrate: 29 g; Sodium: 235 mg

One of my least-known books is Pasta East to West. It came out in, I think, 1998, just as we were approaching the height of the “low-carb” craze. Sometimes, timing is everything in publishing, and for this particular publication, my timing was really off. Pasta and noodles are sheer, unadulterated, high-carb bliss, and that never bothered me a bit.

Here’s a hearty Asian-style noodle dish that’s perfect for cold-weather weeknight meals. Serve with store-bought veggie spring rolls or dumplings and a simple salad.

Seitan “Peppersteak” with Bean-Thread Noodles

Adapted from Pasta East to West

Serves 4 to 6

• 4 ounces bean-thread (cellophane) noodles
• 1 pound seitan
• 2 tablespoons light olive or peanut oil
• 2 tablespoons reduced-sodium soy sauce
• 1 large onion, quartered and thinly sliced
• 2 cloves garlic, minced
• 8 ounces white mushrooms, sliced
• 1 large green bell pepper, cut into 2-inch strips
• 1 large red bell pepper, cut to match green pepper
• 1 cup vegetable broth
• 1/4 cup dry red or white wine
• 1 teaspoon grated fresh or jarred ginger
• 1 1/2 tablespoons cornstarch or arrowroot
• 1 cup snow peas, trimmed
• Extra soy sauce, optional

Combine the noodles with enough hot water to cover in a heatproof container. Let them soak, covered, for about 20 minutes, or until done but still firm. Drain the noodles, then place them on a cutting board and chop in several directions to shorten.

Cut the seitan into chunky, bite-sized strips. Slowly heat half the oil and half the soy sauce in a stir-fry pan. Add the seitan, stir quickly to coat, and turn the heat up to medium-high. Stir-fry until most of the sides are lightly browned. Transfer the seitan to a plate until needed.

Heat the remaining oil in the stir-fry pan. Add the onion and sauté over medium heat until golden. Add the garlic and bell peppers, turn the heat up, and stir-fry until the peppers are tender-crisp. Add the mushrooms and continue to stir-fry until they wilt.

Stir in the broth, wine, and ginger. In a small bowl or cup, dissolve the cornstarch in a small amount of water. Pour into the pan and cook, stirring, until the liquid thickens everything.

For each serving, spoon some of the peppersteak over a bed of noodles. Pass around extra soy sauce if desired.