Recipes

Muffuletta Salad, featured in The Washington Post
Roasted Red Pepper Vodka Sauce
Black-Eyed Peas + Greens Cornbread Casserole
Grilled Peach Ice Cream (vegan)
Summer Roll Wraps + Spicy Peanut Sauce
Vegan Cassoulet
Italian-Stye Eggplant Sausages
Roast Beast
“Bacon-y” Brussels Sprouts
Savory Apple, Vegan Cheddar, and Shallot Crisp
Stuffed Carnival Squash
Kale Salad with Apples, Pears, and Pecans + Cornbread Croutons
Purple Mashed Potatoes
Beet + Goat Cheese Ravioli with Parsley Pesto
Mexican Pizza
Lettuce Wraps + Vegetarian Meatballs
Chickpea Chick’n Nuggets, sponsored by USA Pulses
Vegan Chipotle Sweet Potato Burgers
Carrot “Lox”
Cannellini Bean Blondies | Sponsored by USA Pulses
Miracle Mushroom Gravy
Stuffed Acorn Squash
Butternut Squash Pie with Graham Cracker and Almond Pie Crust
Blueberry Cobbler with Corn Bread Topping from ‘Vegetarian Cooking for Two’
Butternut Squash Steak + Smoked Garlic Chimichurri
New Year’s Black-Eyed Peas + Collards & Hot Peppers
Porcini + Portobello Mushroom Bourguignon over Smashed Potatoes
Roasted Beet Salad
Sweet Potato Almondine
Vegetarian Shiitake Ramen
Vegetarian Bibimbap, Served Paella-Style
Huevos Rancheros Quesadilla
Huevos Rancheros Quesadillas
Red Velvet Cornbread
Pad Thai with Chickpea Penne (Sponsored by Tolerant Foods)
Blueberry Cream Snow Cones
Fresh Cucumber Noodles + Cashews & Mint
Young Coconut Ceviche
Charred Carrot Dogs
Caramelized Fennel & Charred Corn Pasta + Truffle Oil (Sponsored by Tolerant Foods)
Green Onion Pancake
Green Onion Pancake with Kimchi
The World’s Best Veggie Burger
Baked Chiles Rellenos
Brussels Sprouts BBQ
BBQ Brussels Sprouts Sandwiches
A Vegetarian Noodle Party!

Press

Justin Fox Burks Photo Studio in Memphis, TN
Grilled Peach Romesco: recipe by Lauren Chandler Cooks
Vegetarian Tasting Menu at Chez Philippe | The Peabody Hotel in Memphis, TN
117 Prime x TCV vegan wine dinner, 3.23.23 in Memphis, TN
TCV Watermelon “Tuna” to be featured at an upcoming wine dinner in Memphis, TN
Thanksgiving Recipes: The Southern Vegetarian in The New York Times 10 Years Ago
TCV Roast Beast in The Washington Post’s Voraciously
The Ultimate Veggie Plate for Kroger
Speckled Root Vegetable Cake for European Gourmet Bakery, Easter 2022
Pruneroni Pizza w/ Sunsweet Amaz!n Prunes + The Kitchn
Our Green Goddess Grain Bowls in The Washington Post + Voraciously
TCV Thanksgiving 2021
About Justin Fox Burks Photo Studio
Our ‘Cooking With’ feature in okra. magazine’s fall 2021 Southern Food Culture issue
‘Creating a Recipe for Heart Health’: our new article + recipes in Memphis Magazine’s September 2021 issue
Our Wood-Fired Oven Cooking + Gardening piece for okra. magazine, fall 2020
Our new book! Vegetarian Cooking For Two, published 6.29.2021
Our 3 Vegetarian Cookbooks (and a new one in the works!)
Our 4th cookbook is in the works for 2021!
Mayuri Indian Cuisine in Memphis (Sponsored by Memphis Tourism and I Love Memphis)
TCV featured in okra. magazine in the fall/winter 2020 issue
Acre Restaurant in Memphis (Sponsored by Memphis Tourism and I Love Memphis)
Carb Ease #sponsored by FR!SKA
Roasted Red Pepper Soup + Sambal & Cinnamon + our ‘Low-Carb Vegetarian Cookbook’
Grilled Halloumi Salad with Blackberry Dressing + our ‘Low Carb Vegetarian Cookbook’
‘The Low-Carb Vegetarian Cookbook’ to be released 3.17.20
New Vegetarian Meal Kit available in Memphis: Vegetarian Banh Mi Sandwich (Sponsored by FIX)
4 Chubby Vegetarian Dishes at Memphis Restaurants
A Vegetarian Thanksgiving: TCV in The New York Times + The Washington Post
Justin and Amy at the James Beard Foundation
Authors of The Southern Vegetarian (Us!) at The James Beard House on Dec. 4, 2013