Recipes

Beet and Kale Salad

beet and kale salad with wooden salad tongs Get your daily dose of bright-colored vegatables with this delicious and filling salad that works as easily as a side dish as a main course.

Cashew Gravy

A stylized plate and silverware. Caramelized onions and the nutty richness of cashew butter make this creamy gravy a great sauce alternative for vegans, and a must for Rice and Walnut Loaf.

Roasted Tomatillo Salsa

Roasted Tomatillo Salsa Roasted tomatillos, peppers, garlic and caramelized onions make this a warming and sweet salsa that can be enjoyed year-round. The jalapenos add a little fire but combined with cilantro and fresh-...

Rosemary Red Soup

A stylized plate and silverware. This soup is a gorgeous red color with a deep, satisfying taste to match. Because of the combination of legumes and vegetables, all you need is some whole grain bread and salad to make this into a...

Sauerkraut

Sauerkraut in a bowl. Fermented foods have been used for years and have been shown to aid in digestion and enhance our immune system functions. Sauerkraut can be used as a topping on sandwiches, salads or as a side dish...

Super Nutritious Quinoa Salad

A stylized plate and silverware. One cup of quinoa has more calcium than a quart of milk, and the ancient grain has twice the protein of barley or rice.

Super Secret Cinnamon Swirl Bread

A stylized plate and silverware. For best results, use a bread machine for preparation. Use both cassia and cinnamon in cinnamon swirl for a more complex flavor.

Tempeh Tacos

A stylized plate and silverware. One of Cynthia Lair's students at Bastyr University, Jeff Johnson, who moved on to the Kashi Company, presented this dish as part of his final product, and she thought it was not only very tasty...

Tofu Vegetable Breakfast Burrito

A stylized plate and silverware. This colorful dish makes a hearty Sunday breakfast. Any vegetables can be substituted for the ones listed, however, this combination is scrumptious. Serve with a fresh fruit salad for brunch.

Triple A Salad (Avocado, Arame and Almonds)

A stylized plate and silverware. This popular whole-foods salad recipe is from Mary Shaw, who taught Whole Foods Production and Advanced Whole Foods Production at Bastyr University from 1996 to 2002. Arame is a mild-flavored seaweed...

Vegan Banana Bread

Vegan Banana Bread Here’s a vegan version of banana bread everyone will love, and it’s the perfect use for ripe bananas. Even without the customary dairy ingredients (butter, milk and eggs), this is moist,...

Veggie Pita Mix

A stylized plate and silverware. Way back in the day, there was a fabulous little cafe called Queen Anne Coffeehouse in Seattle. The owner whipped up amazing yet simple vegetarian delights that pleased even the pickiest of palates....

Wheat-Free Apple Blackberry Crisp

A stylized plate and silverware. The Bastyr Dining Commons often serves this popular dessert that can be made vegan and dairy-free by substituting the butter with soy margarine.

Winter Fruit Compote With Nut Cream

A stylized plate and silverware. Dried fruit has traditionally been used in winter when fresh fruit was unavailable. This compote is a tummy-warming treat that's perfect for cold weather. Vanilla Nut Cream also makes a wonderful...

Vegan Ganache Frosting

Slice of Vegan Chocolate Cake with Vegan Ganache Frosting Ganache is a French term referring to a smooth mix of chocolate and cream. Resembling truffles in consistency, ganache can be poured when warm and yields a shiny, fudge-like finish. It's fast and...

Vegan Chocolate Cake

A slice of Vegan Chocolate Cake This one bowl cake always comes out moist and light. It is so easy to make that it is a great recipe to prepare with children — frosted with Vegan Ganache Frosting it is...

Coconut Curry Tofu

A stylized plate and silverware. Make your own yellow curry paste from scratch in this fabulous concoction! Small, baked tofu cakes float in the piquant sauce; creamy coconut cuts the heat and provides a smooth base for the wild...

Barbecue Tempeh

Barbecue tempeh on a cutting board with peppers. For those of you unfamiliar with tempeh, it is made of cooked soybeans that are fermented and is of Indonesian origin. A 4-ounce piece has 200 calories, 17 grams of protein and 4 grams of fat....

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