Vegan recipes: All in good taste

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Category: Gluten Free

  • Blueberry Compote with Rosemary, Orange Zest and Vanilla

    Blueberry Compote with Rosemary, Orange Zest and Vanilla

    I have fond memories of going to iHOP as a child. There was something really special about the syrup caddy. How could there be more flavors than just original maple syrup?! As I matured my tastes for sweets greatly dissipated, but I still enjoy fresh fruit from time to time. With that in mind, I…

  • Kale Sauerkraut Salad

    Kale Sauerkraut Salad

    Sauerkraut and tahini work so well together. File it under, “Really?”, but yes, it’s true. After enjoying many a bowl with them incorporated together, I decided it was time to make a winter salad that would leverage this delicious pairing. So, this is a vegan kale sauerkraut salad recipe with a tahini dressing, carrots, dried…

  • Curried Black-Eyed Pea Soup

    Curried Black-Eyed Pea Soup

    Indian flavors permeate this delicious recipe for vegan curried black-eyed pea soup with spinach, carrots, coconut milk, fresh ginger, garam masala and more. It’s simple, hearty and great for the colder months of the year or whenever the mood strikes you. This recipe makes ~6-8 servings. A few things… Please enjoy! Maybe with some brown…

  • Farinata with Roasted Butternut Squash and Vegan Almond Ricotta

    Farinata with Roasted Butternut Squash and Vegan Almond Ricotta

    Farinata is a traditional street food from Liguria, a region in northwest Italy. Traditional preparations are vegan, because it’s basic ingredients include chickpea flour, water, olive oil, and salt. Versions of it are enjoyed up and down the northwest Mediterrean coast, but it’s also popular in Argentina and Uruguay (areas with significant populations of folks…

  • Green Beans and Potatoes

    Green Beans and Potatoes

    A few months back, I stirred together this vinaigrette for a salad that was packed for a picnic lunch. Since then, I’ve been a little obsessed with it. And I thought, “This would be great on something warm.” And so, here’s a lovely, warm vegan green beans and potatoes recipe that works well as an…

  • Tahini Noodles with Tempeh, Brussels Sprouts, Broccoli, Red Peppers and Carrots

    Tahini Noodles with Tempeh, Brussels Sprouts, Broccoli, Red Peppers and Carrots

    A smattering of Asian flavors permeate this delightful vegan tahini noodles recipe with tempeh, Brussels sprouts, broccoli, red peppers and carrots. It came together one afternoon when I had no specific plan for lunch, but a hankering for tahini in or on something. I made it a few more times and improved it every time.…

  • Sweet Potato Loaf with Sunflower and Pumpkin Seeds

    Sweet Potato Loaf with Sunflower and Pumpkin Seeds

    For some time now, I’ve been trying to figure out a recipe for a vegan, gluten-free, nut-free, legume-free, soy-free loaf. With so many folks struggling with food allergies, it felt like a worthy challenge that might fill the void. And so, I bring you this vegan sweet potato loaf recipe with sunflower and pumpkin seeds,…

  • Slow Cooker Beet Stew with Seitan, Mushrooms and Roasted Buckwheat

    Slow Cooker Beet Stew with Seitan, Mushrooms and Roasted Buckwheat

    Is this just a mushroomy, buckwheaty version of borscht? Well, basically. If you’re into umami, earthy, sweet and sour flavors, you’ll love this vegan slow cooker beet stew recipe with seitan, wild and white mushrooms, and roasted buckwheat. It’s so hearty and makes a nice, big batch. It’s absolutely delicious in fall, the dead of…

  • Lentil Taco Meat

    Lentil Taco Meat

    While much of the time, I’m a gal that scribbles down ideas for recipes, and then, thinks about them for awhile. This vegan lentil taco meat recipe was created without much thought, besides that I wanted to add it to a salad. That was it. And it was really simple and tasted good, so why…

  • Coconut Mango Millet Porridge with Toasted Almonds and Golden Raisins

    Coconut Mango Millet Porridge with Toasted Almonds and Golden Raisins

    Millet porridge is enjoyed all over the world–China, Africa, India, Eastern Europe and more. While my first experiment with it went in an Eastern European direction, I decided that I really wanted to go more tropical. Because I was obsessed with using coconut milk, the rest of the ingredients were selected with that in mind.…

  • Vegan Pizza Burger

    Vegan Pizza Burger

    A staple of early 80’s Midwestern school lunch, I was first introduced to the pizza burger in first grade. Over the summer, I mentioned it to my husband, who mostly grew up on the U.S.’s east coast. He told me, “Yeah, I don’t know that one.” So, I made it my mission to bring yesteryear’s…

  • Tomato Vinaigrette

    Tomato Vinaigrette

    While I originally devised of this dressing for a potato salad, it felt like the type of thing that shouldn’t be tucked away inside a different post. This vegan tomato vinaigrette has application well beyond one salad recipe, because it’s incredibly easy, leverages seasonal produce, and tastes lovely. Great on salad greens, drizzled on a…

  • Herby Chickpea Salad

    Herby Chickpea Salad

    Layered textures and flavors make this vegan recipe for herby chickpea salad with basil, oregano, thyme, parsley, celery, cucumber, sunflower seeds and more. The chickpeas are marinated in lemon juice, garlic and dried herbs overnight. When they’re done, you mix everything together. It’s delicious on sandwiches, on a bed of arugula, on crackers–whatever you think…

  • Beet Nigiri Sushi

    Beet Nigiri Sushi

    This recipe looks deceptively simple, but it does require some knife skills. You have to be able to gently slice your cooked beets into very thin rectangular strips. The thin slice is key for allowing the marinade to sufficiently do the job, but it’s also essential for balancing the beet slice on top of the…

  • Brown Rice Salad with Avocado, Cucumber and Wakame

    Brown Rice Salad with Avocado, Cucumber and Wakame

    Lately, I’ve been eating seaweed more often. I love how it adds umami. As I contemplated putting together recipes for spring and summer, I knew the line up needed to include it. So, here we are with a vegan brown rice salad recipe with avocado, cucumber, wakame and a simple tahini dressing. Giving off sushi…

  • Tempeh Sausage Marinade

    Tempeh Sausage Marinade

    With just a few adjustments to the spices, this vegan tempeh marinade recipe can go from breakfast links to Italian sausage. Regardless of the spice profile you go with, the biggest element going into how rich the flavor will be is your patience. Marinades need some time to work. And if you can wait, you’ll…

  • Vegan Dill Dip

    Vegan Dill Dip

    This is an incredibly simple, creamy vegan dill dip recipe with silken tofu, raw whole cashews, dried dill, onion powder, garlic powder, lemon juice and more. It goes well with chopped veggies, like cucumber slices, carrot sticks, celery sticks, radish, etc. It also pairs very nicely with chips. Using mostly vegan pantry staples, it’s easy…

  • Tempeh Steak, Baby Potatoes and Broccoli Skillet

    Tempeh Steak, Baby Potatoes and Broccoli Skillet

    This is an easy vegan tempeh steak, baby potatoes and broccoli skillet recipe with an absolutely delicious marinade packed with plant based Worcestershire sauce, smoked paprika, rosemary and all the good stuff. It’s savory, hearty and a relative snap to pull off in the kitchen. This recipe makes ~4 servings. Two things… I hope this…

  • Vegan Pickle Soup

    Vegan Pickle Soup

    Traditional preparations of Polish zupa ogórkowa are brothy, and include ingredients like potatoes, brine, or grated fermented pickles. Variations can include sour cream. Because I love creamy-sour flavors, this is a rich vegan pickle soup recipe with cashew cream, carrots, celery and all the good stuff. It’s absolutely delicious and perfect for the dead of…

  • Lentil Salad with Shiitake Mushrooms, Spinach and Miso Mustard Dressing

    Lentil Salad with Shiitake Mushrooms, Spinach and Miso Mustard Dressing

    This is a super simple, flavorful vegan lentil salad recipe with shiitake mushrooms, spinach, and a homemade miso mustard dressing. Like most UVK recipes, it involves opening some cans (or boiling lentils), rinsing off the lentils, sautéing a few ingredients and then, mixing everything in a bowl. And BOOM, you’ve got an amazing side dish.…

  • Roasted Cabbage Soup

    Roasted Cabbage Soup

    Perhaps, you also love cabbage in all it’s many forms–sautéed, braised, raw, steamed, and more. I love how it can quietly compliment a dish or be the entire focus. And in this vegan roasted cabbage soup recipe, it’s definitely the star. Teed up by ingredients that bring out the best in it (apple cider vinegar,…

  • Collard Green Salad with Roasted Sweet Potatoes, Raisins and Pumpkin Seeds

    Collard Green Salad with Roasted Sweet Potatoes, Raisins and Pumpkin Seeds

    This vegan collard green salad recipe with roasted sweet potatoes, raisins and pumpkin seeds almost didn’t make it to the table. Why? Because after tasting it, I was busy shoveling in my mouth. The generous explanation would be that it was late in the day and I was really hungry, but the truth is, it’s…

  • Wild Rice Pilaf with Toasted Pecans, Dried Cherries and Mushrooms

    Wild Rice Pilaf with Toasted Pecans, Dried Cherries and Mushrooms

    I love wild rice. It’s loaded with fiber, protein and zinc. It’s got a nice earthy and nutty flavor. And I’ll look for any excuse to use it, like this easy vegan wild rice pilaf recipe with toasted pecans, dried cherries, mushrooms and more. It’s great as a fall side dish, as a part of…

  • Beet Apple Salad

    Beet Apple Salad

    This is an easy vegan beet apple salad recipe with ground coriander, fresh (or dried) tarragon, sherry vinegar, a bit of minced red onion, and lacinato kale. The kale is 100% optional, but adds texture and bitter contrast to the predominately sweet flavors of the dish. I liked it with or without the kale, so…