@ Sam – I want recipes! Yes yes yes, give me all your secrets!

And agave, oh yes, I love the stuff. I actually cook with it quite a bit, and rarely use sugar these days. I was hesitant to post agave-centric recipes because I’m not sure how widely available it is and how many people really buy/use it. But I’ll definitely be posting some agave recipes coming soon, so check back in!
~Sayward

Hummus Quesadilla, where you make a quesadilla just like normal, except instead of cheese you use hummus. This is super easy and surprisingly *delicious*. You can make it plain or stuff it with whatever you’d put in a ‘normal’ quesadilla, like tomatoes, olives, peppers, salsa, whatever. Super versatile, super easy.

Burritos, in the same vein, are very easily veganized and very versatile. Just leave out the cheese and sour cream! For a bigger meal, stuff with rice, beans, and grilled veggies. For a lighter meal, stuff with hummus and raw shredded veggies.

Pizza, same as a quesadilla, can be made with hummus instead of cheese. Once again, tasty, filling, cheap, and versatile. Do a mini bagel version for lunch in the toaster oven, or a bigger one on real pizza dough (at TJ’s, etc) for dinner.

Grilled veggies taste gourmet but are actually very easy. Just brush assorted veggies (like potatoes, onion, bell peppers, zucchini, eggplant, whateva, with some olive oil and sprinkle with salt and pepper. Turn the oven to broil and let ‘em roast for a half hour or so, until they are ‘done’ (this depends on how you like them).

Stir Fry is also so easy. Any veggies, fresh or frozen, sauteed and served over rice. You can of course add tofu or tempeh if you want, but not necessary. Here is my quick and dirty stir fry recipe – 1 tablespoon cornstarch + 1 tablespoon soy sauce + 1 tablespoon sesame oil + 1 tablespoon vinegar (rice wine is best but any will do) + 2 cloves garlic, minced + optional fresh minced ginger, to taste. Whisk it all up and stir fry into deliciousness.

Thai Curry is also amazingly simple. Again, any veggies plus optional tofu or tempeh, sauteed in a little oil and then simmered in a can of coconut milk + 2 tablespoons curry paste or powder. Add soy sauce or sugar to taste if you want – I usually don’t.

Alright, that’s all I got for now. I’ll put together some real recipe posts for you in the coming weeks.
~Sayward

As for recipes, my only request is how about really easy vegan recipes for non-vegans who don’t have time or money to cook?