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    Pretty quick pinto picadillo

    Pretty quick pinto picadillo

    serves 4 Don’t be put off by the long list of ingredients in this variation of the classic Mexican dish. Just a few require chopping, and some of those can be bought already cut if you prefer. You can also make this recipe with leftover rice if you have it. For a...
    Sautéed seitan with green peas and mushrooms

    Sautéed seitan with green peas and mushrooms

    serves 4 For the quickest prep, pick up a package of presliced mushrooms in the produce section, or procure some from the salad bar. Serve this sauté over brown rice or noodles. For a richer sauce, add some mushroom gravy, store-bought or homemade (page 16). ½ cup...
    Stir-fried tofu and vegetable teriyaki

    Stir-fried tofu and vegetable teriyaki

    serves 4 Some supermarkets carry fresh bagged stir-fry vegetables that can cut down on prep time. Another quick but fresh way to go is grabbing some fresh cut veggies at the supermarket salad bar. Frozen stir-fry vegetables are yet another option. 2 tablespoons canola...
    Seitan with braised radicchio and red onions

    Seitan with braised radicchio and red onions

    serves 4 The slightly bitter taste of radicchio plays nicely against the sweet onions and chewy seitan. Serve on a bed of quinoa or brown rice. (Note: Because the saltiness of the tamari and broth will intensify as the liquid reduces, be judicious in your use of salt...
    Potato and onion pierogi with broccoli and walnuts

    Potato and onion pierogi with broccoli and walnuts

    serves 4 Pierogi are Eastern European dumplings similar to ravioli, except that the filling is usually made with potatoes instead of cheese. Frozen pierogi can be found in well-stocked supermarkets. 1 (12-ounce) box frozen potato and onion pierogi 3 cups small...