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Vegan Italian Meatballs
In an act of ingenuity and stealing heavily from my recipe for this pesto, I created this vegan Italian meatballs recipe with textured vegetable protein (TVP), sun-dried tomatoes, walnuts, bread crumbs and more. They’re pretty easy to make, can be baked or pan fried, and taste awesome with spaghetti and sauce, in a vegan Italian…
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Barley Risotto with Mushrooms and Leeks
In the Fruili-Venezia Giulia, a region of Italy bordered by Slovenia, Austria and the Adriatic Sea, there’s a long standing tradition of making “orzotto” or barley risotto. It requires very little stirring, and is yet another delicious excuse to eat whole grains. Inspired by this, I put together this vegan barley risotto recipe with mushrooms,…
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Cabbage and Wild Mushroom Pierogi
In a Venn diagram, we would see some definite overlap between this vegan cabbage and wild mushroom pierogi recipe and this one. If you like one, you’ll likely enjoy the other, because they involve some of the same key ingredients. And yet, one has potatoes and another has cabbage. One uses only white mushrooms and…
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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…
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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.…
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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,…
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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…
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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…
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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…
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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…
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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…
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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…
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Vegan Cheesy Soy Curls Noodle Casserole
For a few months, I was working on an entirely different dish for this time of year. It failed repeatedly. And I finally decided I needed to take a break from trying to improve it. Enter this vegan cheesy soy curls noodle casserole recipe–a bit like chicken, but absolutely not, loaded with savory goodness, and…
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Vegan Pumpkin Pot Pie
With the holidays swiftly approaching, it seemed like the right time to come up with a main entree that tastes like Thanksgiving, but could be easy enough to enjoy throughout the fall and winter season. And thus, I was inspired to create this savory vegan pumpkin pot pie recipe with soy curls (or cannellini beans),…
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Vegan Sauerkraut Apple Pierogi
Over the summer, I was obsessed with the vegetable section of Olia Hercules’ cookbook, Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine. Because I am a sucker for all things sauerkraut, I found myself making one of her offerings (apple, celery and sauerkraut salad) over and over again. As I thought about the…
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Sweet Potato Sushi Rolls with Maitake Mushrooms, Spinach and Sesame Ginger Garlic Sauce
This is a vegan sweet potato sushi roll recipe with maitake mushrooms, fresh spinach, and a ginger garlic sesame sauce. Roasting the sweet potato caramelizes the external sugar, which adds flavor and texture. The maitake mushrooms bring a rich umami earthy, nutty quality that pairs beautifully with the ginger garlic sesame sauce. And the spinach brings freshness, bitterness…
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Vegan Slow Cooker Okra, Sweet Corn and Tomato Stew
When the late summer hits, it’s okra time! I try to get my hands on it at the market, but it often sells out fast. Other times, I score! And when I do, I feel so lucky, because it means a delicious dish is on it’s way. And this easy vegan slow cooker okra, sweet…
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Grilled Seitan with Italian Salsa Verde
Salsa verde is a classic herby Italian condiment from the Piedmont region that’s often paired with grilled meats or veggies. While there seem to be as many versions as there are cooks, anchovies, hard boiled eggs, and other non-vegan ingredients can sometimes be a part of the sauce. To keep this a totally vegan recipe, I…
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Thai Style Tofu Tacos
If you love Thai flavors, this is the vegan tofu tacos recipe for you! After marinating the tofu in Thai red curry, soy sauce and garlic, you either bake or grill it. Then, you add to a tortilla, and top with cucumber cabbage slaw, Thai basil, crushed roasted cashews (or peanuts) and serrano peppers. It’s…
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Thai Red Curry Tofu or Tempeh Marinade
Originally, I was just going to fold this Southeast Asian inspired vegan Thai red curry tofu or tempeh marinade into this recipe. And while it’s excellent in those tacos, it can also be incorporated into your favorite salads, sandwiches, or even as a stand alone main. It’s great for any season. You can cook it…
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Baked Barley with Chickpeas, Spinach and Vegan Sun-Dried Tomato Pesto
Inspired by Italian flavors, this is a hearty vegan baked barley recipe with chickpeas, spinach, homemade sun-dried tomato pesto, and a crispy garlic bread crumb topping. It answers the question, “What if I used barley instead of pasta in a casserole?” And I’ll tell you… the barley lends such a lovely chewy texture and slightly nutty flavor…
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Smoky Lentil Sauerkraut Buns
While I put this vegan smoky lentil sauerkraut buns recipe together, I had a few things on my mind–kapustníky, pirozhki, and bierocks (or runzas). All are somewhat similar. And yet, they possess distinct differences, whether it’s their shapes, preparation (baked or fried), fillings, or even their size. Each proved to be quite inspirational. In the…
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Tempeh Sandwich with Mushrooms, Caramelized Onions and Artichokes
This is an easy vegan recipe for a grilled tempeh sandwich with mushrooms, caramelized onions and artichokes. It’s savory, gooey, toasted, and basically a showstopper. No shade on reubens (I love them too! I mean, sauerkraut!!), but this is yet another way to enjoy tempeh on a hot sandwich. And honestly, it shouldn’t be missed!…
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Tempeh Marinade with Garlic, Thyme, and Hungarian Paprika
This easy savory garlic thyme tempeh marinade recipe has reduced sodium soy sauce, stone ground mustard, Hungarian sweet paprika, and more. The first time I cooked up it up, we just ate it right out of the skillet. It never made it to our plates. But if you have more restraint that we did, this…
Vegan recipes: All in good taste
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