Herbed Millet with White Beans and Asparagus

When I was growing up, my mother was a big fan of millet. She made a lot of millet loaf, which I would always smother in BBQ sauce. Years later, I would see millet become more popular in the U.S. due to the rise of the gluten free movement. Today, millet may still seem like quinoa’s little sister in the gluten free universe, but it … Continue reading Herbed Millet with White Beans and Asparagus

Beet Poke Bowls

Some of my favorite memories are in Hawaii. It is absolute paradise in every sense—rich in culture, stunningly beautiful, and loaded with amazing produce. Poke is a very popular traditional dish from Hawaii. The centerpiece of the meal is raw fish (usually tuna or octopus). While there are a variety of approaches to seasoning the fish, many recipes incorporate soy sauce, sesame oil, green onions … Continue reading Beet Poke Bowls

Slow Cooker Vegan Ropa Vieja

Today’s recipe is inspired by the Cuban national dish, ropa vieja.  The English translation of ropa vieja is “old clothes”, because the shredded beef and vegetables look like rags.  This vegan version uses thin sliced seitan, shredded jackfruit, dry white wine, peppers, red onion, crushed tomatoes, green olives, and savory herbs and spices. Simmer it for hours, and then, top with cilantro, give it a … Continue reading Slow Cooker Vegan Ropa Vieja

Slow Cooker Black-Eyed Peas, Okra and Tomatoes

Before leaving on a road trip, I like to make food to freeze, so there is less concern about where to get a vegan meal on the road. As a bonus, the frozen meals act as “ice packs” for our food in the cooler! Planning ahead has allowed worry-free exploration of some of the more remote corners of the United States. It has also meant … Continue reading Slow Cooker Black-Eyed Peas, Okra and Tomatoes

Vegan Al Pastor

Al pastor blends the Lebanese technique for making shawarma with Mexican cuisine—chilies, pork, and pineapple. Traditionally, marinaded pork is grilled on a vertical spit, thinly sliced, and served on tacos, burritos, gringas, tortas and more. For this vegan al pastor recipe, there had to be some creativity involved, because there isn’t anything in the vegan world (as of the writing of this post) that can … Continue reading Vegan Al Pastor

Stovetop Vegan Truffle Mac and Cheese

This vegan truffle mac and cheese recipe cooks up fast (25 minutes or less!), and does not require any baking at all. This is my go-to stovetop meal when I want a satisfying vegan dinner that isn’t a total time suck. To help it take even less time, I like to get my water boiling and boil my pasta, while I make the sauce. White … Continue reading Stovetop Vegan Truffle Mac and Cheese

Slow Cooker Jackfruit Porcini Ragù

This is a revision of a previous vegan ragu recipe. While it has a few more steps than the original, it doesn’t take much time at all to put together (less than 20 minutes). These steps were essential to creating the unbelievable flavor of this recipe. Sautéing the onions and garlic creates a nice base. Allowing the dried herbs to toast and release some of … Continue reading Slow Cooker Jackfruit Porcini Ragù

Slow Cooker Vegan Persian-Style Green Bean Stew

Khorake Loobia Sabz (Persian Green Bean Stew) is a traditional dish from Iran, which usually involves beef, green beans, carrots, potatoes, onions, turmeric and tomato paste. While this is not an authentic recipe, it incorporates many of the elements to produce a delicious, Persian-inspired vegan stew. The acidity in this vegan green bean stew recipe comes from tart golden prunes. WOW, they really made the … Continue reading Slow Cooker Vegan Persian-Style Green Bean Stew

Vegan Curry Shepherd’s Pie

I used to have an obsession with the Madras Potatoes from the Whole Foods’ Hot Bar. After a long run or a tough workout, all I wanted to do was load up a brown paper take-out box with their delightful, spicy potatoes. When we left California’s Bay Area, it marked the end of Whole Foods’ Madras Potatoes. I learned that every Whole Foods’ Hot Bar … Continue reading Vegan Curry Shepherd’s Pie

Slow Cooker Eggplant Lentil Stew with Pomegranate Molasses

A few months ago, I was reading about fesenjoon, a Persian stew that uses ground walnuts and pomegranate molasses to create a savory, sweet and sour flavor.  While there are variations in how to make the stew, it usually involves chicken or duck.   This vegan eggplant lentil stew recipe takes inspiration from fesenjoon, but then, goes down a vegan rabbit hole.  I added thick … Continue reading Slow Cooker Eggplant Lentil Stew with Pomegranate Molasses

Vegan Greek Spinach Pie

Inspired by Greek spanakopita, this savory vegan spinach pie recipe uses silken tofu, quinoa, and a bit of vegan shredded cheese.  Kalamata olives and fresh herbs add complexity.  While you can use dried herbs for this recipe, the fresh marjoram and thyme are very nice.  Fresh marjoram is like a sweeter, woodsier oregano. The Greeks thought of it as a symbol of happiness. And when … Continue reading Vegan Greek Spinach Pie

Vegan Pear Galette with Pecans and Fennel

My first time creating a savory vegan galette recipe, I came up with the Southern Cornmeal Galette.  It used cornmeal, and tasted so good. I thought, I might be done making galettes. But man, if they aren’t so easy to make? Right? This vegan galette is a savory-sweet pastry that proudly shouts, “Winter!”  Maybe it’s the pears or the pecans? The fennel bulb? Regardless, the … Continue reading Vegan Pear Galette with Pecans and Fennel

Vegan Lentil Loaf with Porcini Mushrooms, Walnuts and Cashews

Traditionally, I am not a fan of “loaf” of any kind.  I usually find them a bit underwhelming.  So, I felt challenged to create a vegan lentil loaf recipe that was flavorful, savory, and stayed together.   I used dried porcini mushrooms, because the flavors are more concentrated than using fresh mushrooms. Plus, there is the added bonus of using the mushroom’s soaking liquid to … Continue reading Vegan Lentil Loaf with Porcini Mushrooms, Walnuts and Cashews

Slow Cooker Vegan Italian Beef

So, what’s Italian beef? A Chicago classic, a U.S. Midwestern favorite. Scraps of meat are slow simmered in au jus, served in a hearty roll, and topped with hot giadiniera, a Chicago-style relish of spicy peppers and pickled vegetables. This vegan Italian beef recipe combines shredded young jackfruit and thinly sliced seitan to create an unforgettable texture. Together, they are magical. The au jus is … Continue reading Slow Cooker Vegan Italian Beef

Stuffed Portobello Mushrooms with Lentils and Breadcrumbs

Maybe you aren’t vegan, but someone you love is and they are coming over for a holiday dinner? Well, making this vegan stuffed portobello mushrooms recipe says, “Hey, I thought of you, and wanted you to have something delicious to dine on at this gathering.” If this is you and you’re reading this, kudos to you, not vegan person, and your welcoming table! You’re awesome! … Continue reading Stuffed Portobello Mushrooms with Lentils and Breadcrumbs

Vegan Black Bean Burritos with Avocado Mango Salsa

This easy vegan bean burrito recipe is simple, fast and delicious. Lime, fresh mango, cilantro, avocado and fire-roasted green chiles create a fresh sweet-sour salsa. Stewed black beans with ground cumin and smoked paprika provide a savory, hearty counterbalance. Enjoy wrapped in a tortilla, and yum! This recipe makes ~4 burritos. These simple vegan burritos taste fantastic on their own or serve along with a … Continue reading Vegan Black Bean Burritos with Avocado Mango Salsa

Slow Cooker Middle Eastern Eggplant Chickpea Stew

This vegan eggplant chickpea stew recipe is inspired by Middle Eastern cuisine—pomegranate molasses, saffron, cardamom, and more. It smells absolutely heavenly while it’s cooking!  The flavor is warming, slightly tangy, and comforting all at once. And it tastes delicious served over a bed of fluffy couscous or short grain brown rice. Pomegranate molasses is a common ingredient in Persian and Mediterranean cuisine.  Everything about it is … Continue reading Slow Cooker Middle Eastern Eggplant Chickpea Stew

Slow Cooker Tempeh Sauerkraut Stew

Growing up, I ate a lot of sauerkraut. Slovaks and Slovak Americans, who feel close to their ethnic roots, know what I am talking about. We seemingly can’t get enough of it. Sauerkraut remains one of my favorite comfort foods, especially when it is paired with a heaping pile of fluffy mashed potatoes.  It’s the whole food equivalent to sea salt and vinegar potato chips. … Continue reading Slow Cooker Tempeh Sauerkraut Stew

Shiitake Mushrooms and Brussels Sprouts with Farro

Awhile back, my cousin was looking for a Brussels sprout recipe.  I realized that I didn’t have any to share.  While we eat them roasted throughout the fall and winter season, that’s about the extent of it.  So, I challenged myself to think of a new way to incorporate Brussels sprouts into our rotation of family dishes.  And thus, we have this recipe for vegan … Continue reading Shiitake Mushrooms and Brussels Sprouts with Farro

Herbed Black-Eyed Peas and Cannellini Bean Salad with Garlic Toast

There’s a few things I really love… fresh herbs, beans, peas and garlic toast!  This vegan bean salad recipe combines all of them for a seamlessly delicious meal.  I love the contrast between the warm, crisped garlic toast, and the cool, fresh bean salad.  The celery brings some crunch, and the sherry vinegar brings the acidity.  At once, this recipe is hearty, simple, and SO … Continue reading Herbed Black-Eyed Peas and Cannellini Bean Salad with Garlic Toast

Gnocchi with Cannellini Beans, Spinach and Tomatoes

When I am tight on time, this is one of my favorite vegan gnocchi dishes.  It is quick, easy, and hearty.  And it has…drum roll…8 ingredients, including the salt and the optional vegan parmesan!  Sometimes, simple is best, and leave it to Italian food to perfectly showcase this maxim.   Because this vegan gnocchi dinner recipe has so few ingredients, it’s important to follow the … Continue reading Gnocchi with Cannellini Beans, Spinach and Tomatoes

Slow Cooker Bean Stew Vegan

Slow Cooker Cajun Kidney Beans and Rice

Taking inspiration from Louisana’s Cajun cuisine, this vegan kidney beans and rice recipe involves stewing the beans, green peppers, celery, and onion with a bit of smokiness, a bit of heat, and a lot of savory flavor. I love it on top of some short grain brown rice, but you could also have it over savory corn grits or with a big, thick delicious piece … Continue reading Slow Cooker Cajun Kidney Beans and Rice

Roasted Carrots and Chickpeas with Harissa Dressing

This vegan harissa chickpeas and carrots recipe works well roasted in the oven or cooked out on the grill.  I’ve included directions for how to do either method. No matter how you do it, I love the way the harissa dressing mingles with the carrots, red onions, chickpeas and garlic.  Served on a bed of quinoa and topped with fresh mint and parsley, it is … Continue reading Roasted Carrots and Chickpeas with Harissa Dressing