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curry

Cauliflower Tofu Scramble

Image Leave a comment September 7, 2022 Vicki Brett-Gach

This cauliflower tofu scramble is a wonderful way to start the day. It’s very versatile – great as a savory-filled Ezekiel tortilla, and terrific over baked (or mashed) potatoes. I promise, this will come in handy day after day, for … Read more


Curried Sweet Potato, Eggplant, and Quinoa Tagine

Image Leave a comment March 20, 2019 Vicki Brett-Gach

This flavorful dish is my very uncomplicated version of a complex North African vegetable tagine.

Tagines are savory Moroccan stews prepared by slow cooking in a shallow cooking dish with a conical lid, and both the cookware itself, and the … Read more


Curried Rice with Almonds, Peas, and Carrots

Image Leave a comment October 5, 2016 Vicki Brett-Gach

Curried Rice

This simple curried rice has become a staple in my kitchen. The onion and curry magically transform leftover rice and frozen vegetables into a ridiculously easy meal.

I like that this dish is colorful, flavorful, and very budget-friendly. But I … Read more


Vegetable Vindaloo

Image Leave a comment May 21, 2014 Vicki Brett-Gach

Vegetable Vindaloo

Sometimes dinner is just so good, you can hardly wait for leftovers the next day.

This is one of those recipes. Vegetable Vindaloo is a spicy Indian curry, which derives from a Portuguese dish flavored with wine and garlic. Indian … Read more


Curried Tofu Scramble

Image 4 Comments August 7, 2013 Vicki Brett-Gach

Curried Tofu Scramble
My friend Jeri and I recently conducted a vegan cooking demonstration for an audience of about 50 people at the Caroline Kennedy Public Library. We chose a breakfast menu, featuring this Curried Tofu Scramble.

We thought it would be fun … Read more


Spicy Chana Masala

Image Leave a comment February 20, 2013 Vicki Brett-Gach

Spicy Chana Masala

Chana Masala is the name of a slightly spicy chickpea stew, and also refers to the name of the complex spice blend used to make that dish. A big thank-you goes to my sister-in-law Janet, for sharing her recipe with … Read more


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NOW AVAILABLE on my website!! My BRAND NEW one-hour course, “Meals All Week: Next Level Batch Cooking for Breakfast, Lunch and Dinner!” I created this class to help you expand your batch cooking repertoire with delicious, satisfying, EASY meals to enjoy all week long! And it’s available now for the very first time on my website! Link in bio!
Join us for our free virtual @vegmichigan demo, “Plant-Based Meals on a Budget” on March 15th at 6:30 pm!
“Good Morning Veggie Tostada, a mixture of roasted and fresh raw veggies, topped with hot sauce, over hummus, all on a toasted Ezekiel tortilla…and just like that - you’ve got delicious! Just use the search bar to find recipe on the Ann Arbor Vegan Kitchen blog (link in bio).
New recipe up on my blog for this Pineapple Fried Rice Bowl with Peanut Sauce (using my favorite black pearl rice)! So good!🍍🍚🥜
Getting all set up for a semiprivate cooking class in my kitchen tonight! We’ll be making Red Lentil Soup, Salad with Vegan Ranch Dressing, and Banana Monkey Bars together!
"Hi Vicki, I made your red lentil and black bean soup (but I used brown lentils) tonight and my husband and son both loved it. They’re used to my bean soups but my husband said this was the best one “in many moons”! Thanks for all the great and pragmatic tips!" YAY!!Thank you so much, Liz K.!!

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Ann Arbor Vegan Kitchen is proudly “Whole-Food Plant-Based Certified” through WFPB.org!

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