Kuku sabzi is essentially a Persian frittata. It’s heavy on the herbs and greens, but light on the eggs. Traditionally, it’s served at Persian New Year. This vegan spinach frittata recipe is inspired by the classic Iranian dish, kuku sabzi. Who doesn’t love the idea of a frittata that is more parts leafy greens? Fresh dill, chives, parsley, tarragon and spinach are combined with scallions, leeks … Continue reading Vegan Spinach Frittata with Fresh Herbs
When I think of strawberries, I think of Watsonville, California. There are fields full of these luscious berries for as far as the eye can see. And maybe this is completely nerdy, but I check to see if my strawberries came from Watsonville before I buy them. I swear, they taste better. Today’s sandwich is totally refreshing. Cooling cucumber, rich avocado, sweet strawberry come together … Continue reading Strawberry Avocado Dagwood with Tarragon Mayo
This is yet another revision of this vegan paprikash recipe. Now, it is gluten free and eliminates the prepackaged vegan sour cream. There’s also a richer, creamier sauce made with silken tofu, raw cashews, lemon juice and more. This is still the kind of meal that you want to serve over egg-less ribbon noodles, mashed potatoes, millet, rice or with some hearty bread, but it’s … Continue reading Soy Curl Paprikash
Puchero is a peasant stew from Spain, but is prepared in a number of countries in Central and South America, and in the Phillippines. The word “puchero” translates to “stew pot” in English. Many times, the broth is made from meat or cured bones. Depending on the country preparing it, there are variations in some of the ingredients. Latin America includes chorizo or pork belly. The … Continue reading Hearty Sweet Potato Chickpea Stew
I love beans and rice. Maybe you do too? These budget-friendly black beans are easy and flavorful. Enjoy these delicious black beans over rice as a meal, or as a side to an entree, like Slow Cooker Vegan Ropa Vieja. Top it with vegan sour cream, top it with cilantro, top it with the sauce of your choice. Don’t even top it at all! Cuban … Continue reading Cuban Black Beans
This recipe is inspired by the cuisine of the Middle East. It is incredibly simple, uses ten ingredients, and has a nice, subtle, low key flavor. If you are looking for a dish that’s comforting, budget-friendly and healthy, this is the one for you. And man, the carrots! The carrots taste so good. They really know how to party with pomegranate molasses. Speaking of, for … Continue reading Slow Cooker Stewed Kidney Beans, Carrots and Chard with Bulgur
If you’re an American with Slavic roots, you may be familiar with cabbage and noodles. In our household, it consisted of butter, onions, cabbage, broad noodles, salt and lots of black pepper. And before my family went vegetarian, it sometimes included smoked sausage. After I went vegan, I had to settle for versions of it with Italian noodles, because broad noodles have eggs in them. … Continue reading Cabbage and Noodles
The vegan gluten free barbecue jackfruit can be enjoyed in many ways–on a sandwich, in a taco, on pizza, on top of a baked sweet potato, and more. The naturally sweetened barbecue sauce is sweet, slightly spicy and smoky delicious. Continue reading Smoky Medjool Date Barbecue Jackfruit
Carnitas is a traditional Mexican dish, which translates as “little meats” in English. It is generally made from braising pork for three to four hours. Towards the end of cooking, the heat is turned up and the outside of the meat is crisped. It is then shredded and served with tortillas or rice. Because this is a vegan soy curl taco meat recipe and not … Continue reading Vegan Slow Cooker Soy Curl Carnitas
Blitva is a traditional Croatian side dish that stars Swiss chard, potatoes and a lot of garlic. Inspired by this side dish, I created a vegan turnover recipe that included all three ingredients, and then, added buttery, delicious vegan puff pastry and hearty chickpeas. The result is a savory, delicious pastry that makes a great meal! A few notes… ・Not all frozen puff pastry is … Continue reading Vegan Puff Pastry Turnovers with Swiss Chard, Potatoes and Chickpeas
After almost 6 months out there, I decided to revise this recipe. I’ve made some changes–eliminated the almond ricotta and substituted a cilantro-scallion infused tofu ricotta. And I’ve gotten rid of the potatoes, and added in spinach. And even though I don’t love vegan cheese, I added more to this version. All-in-all, I prefer this version to the original, and feel like it’s a home … Continue reading Slow Cooker Pumpkin Enchilada Casserole
Because it’s been a few years since this recipe went out, it felt like a good time to revisit it. And basically, I did very little to the actual vegan pierogi recipe, but included a few tips to make it easier to make. With almost 3-4 hours of prep time, it’s a time commitment to make homemade vegan pierogi, but it is also a great … Continue reading Vegan Mushroom Sauerkraut Pierogi
This vegan seitan goulash recipe is loaded with vegetables and a savory broth full of sweet Hungarian paprika, smoked paprika and caraway seeds. It’s easy to make, smells amazing while it cooks, and has a taste to match. If you use red miso, taste it when it’s done cooking. It might need a little soy sauce or some salt. For a variation, leave the potatoes … Continue reading Slow Cooker Seitan Goulash
Do you love sauerkraut? Well, this blog is chock-full of vegan recipes with sauerkraut. To list just a few, there’s Vegan Slavic Sauerkraut Soup, Slow Cooker Vegan Cabbage Rolls with Sauerkraut Tomato Sauce, Vegan Sauerkraut Goulash and more. Like the rest of UVK‘s sauerkraut offerings, this braised sauerkraut with white beans recipe is absolutely delicious. It works awesome as a sauerkraut side dish, but also … Continue reading White Beans and Sauerkraut
