Buffalo Soy Curls Wrap

For years, one of my favorite snacks was Health Is Wealth’s Buffalo Wings.  Pure, unadulterated vegan junk food.  And OMG, the seasoning and the amazing texture!  At some point, all my natural grocers stopped carrying them and I can only surmise they were discontinued. Years later, I would find myself at Veggie Grill, a fast casual vegan restaurant that has proliferated across the U.S.  The … Continue reading Buffalo Soy Curls Wrap

Soy Curl Tetrazzini Primavera

Tetrazzini is an American pasta dish named after an opera singer.  It involves a cheesy sauce, some kind of meat (usually chicken or tuna), and some vegetables.  When I was a kid, I thought it sounded very classy.   This vegan chicken tetrazzini recipe is built around a delicious cashew cream sauce.  White wine, raw cashews, nutritional yeast, dijon mustard, lemon and garlic create the perfect … Continue reading Soy Curl Tetrazzini Primavera

Jerk Jackfruit

This vegan jerk jackfruit recipe could not be easier! You mix canola oil, spices, salt and young jackfruit in a bowl, and then, grill it. It tastes awesome alongside Slow Cooker Kidney Beans and Coconut Brown Rice. I also like to add a little homemade mango salsa! To make fresh mango salsa, chop up 1 mango, a handful of cilantro, 1 scallion, and 1-½ jalapeño … Continue reading Jerk Jackfruit

Spinach, Wild Mushroom and Pea Gnocchi

I made vegan gnocchi for the first time in college.  It was during the time I was studying the Italian language, and it was an epic fail.  My gnocchi were too wet, and fell apart in the water.  The ones that didn’t fall apart clumped together on the bottom in one big, oddly shaped ball.  I didn’t understand using a colander or boiling them in … Continue reading Spinach, Wild Mushroom and Pea Gnocchi

Vegan Cornmeal Galette with Sweet Potatoes, Black-Eyed Peas and Greens

Black-eyed peas were first introduced to Virginia during the 17th century.  Grown throughout Asia and West Africa, black-eyed peas favor warm climates, and are extremely tolerant to drought.  Thus, crops of black-eyed peas proliferated throughout the Southern United States, and to this day, continue to play an important role in Southern cuisine. This recipe blends common elements in the US’s Southern cuisine into a beautiful, rustic … Continue reading Vegan Cornmeal Galette with Sweet Potatoes, Black-Eyed Peas and Greens

Slow Cooker Kidney Beans and Coconut Brown Rice

Inspired by Jamaican rice and peas, this vegan kidney beans and rice slow cooker recipe is easy, tasty and hearty. Allspice, nutmeg, thyme, coconut cream, dark red kidney beans and short grain brown rice create a creamy, savory and delicious family meal. This easy budget friendly vegan recipe works well as a side dish or as a main dish. It tastes great paired with Jerk … Continue reading Slow Cooker Kidney Beans and Coconut Brown Rice

Grilled Seitan Sandwich with Kale Walnut Pesto and Apples

About a year ago, I went through a bread baking phase.  Bread is surprisingly easy to make, even the most complicated variety.  During that time, I made a lot of sourdough.  It was not the best sourdough I’ve ever had, but it was good.  Living close to so many bakeries on the US’s west coast, I am spoiled with excellent sourdough bread.  And that’s the … Continue reading Grilled Seitan Sandwich with Kale Walnut Pesto and Apples

Puff Pastry Tart Tomatoes

Vegan Tomato Tart with Cilantro Mint Chutney

This savory vegan tomato tart recipe is perfect for brunch, a light summer meal, or whenever your garden provides more tomatoes and herbs than you know what to do with. It’s so easy to make and delicious. It’s really important to thin slice the tomatoes. If you don’t, it will either be very wet or take a really long time to bake. I sliced the … Continue reading Vegan Tomato Tart with Cilantro Mint Chutney

Slow Cooker White Sweet Potato, Sweet Corn and Green Plantain Stew with Cilantro and Lime

Sancocho is a Latin American stew, which can be found in Puerto Rico, Honduras, Dominican Republic, Columbia, Peru, Venezuela, and a number of other countries.  It is often a stew of celebration.  Traditionally, it is made with a variety of meats and root vegetables. Many say the secret to a delicious sancocho is allowing it to cook for a very, very long time. Some even say … Continue reading Slow Cooker White Sweet Potato, Sweet Corn and Green Plantain Stew with Cilantro and Lime

Persian-inspired vegan spinach herb frittata

Vegan Spinach Frittata with Fresh Herbs

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

Strawberry Avocado Dagwood with Tarragon Mayo

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

Paprikash Soy Curls

Soy Curl Paprikash

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

Orange Miso Chickpea Salad with Pita Chips

This is a simple recipe that works great for lunch, a midday snack or a light meal. It requires few ingredients, and minimal time to execute. The flavor is umami goodness. In some ways, this salad is a deconstructed hummus with a bit of a nod to Asian flavors. Overall, it is creamy and delicious! Orange Miso Chickpea Salad tastes great with some pita chips. … Continue reading Orange Miso Chickpea Salad with Pita Chips

Hearty Sweet Potato Chickpea Stew

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

Cuban Black Beans

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

Slow Cooker Stewed Kidney Beans, Carrots and Chard with Bulgur

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

Vegan Cabbage and Noodles with Caraway Seed and Sauerkraut

Cabbage and Noodles

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

Vegan Slow Cooker Soy Curl Carnitas

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

Puff Pastry Vegan Meals

Vegan Puff Pastry Turnovers with Swiss Chard, Potatoes and Chickpeas

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

Slow Cooker Pumpkin Enchilada Casserole

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

Vegan Mushroom Sauerkraut Pierogi

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

Slow Cooker Seitan Goulash

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