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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…
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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.…
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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,…
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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…
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Wild Rice Pilaf with Toasted Pecans, Dried Cherries and Mushrooms
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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…
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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
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Vegan Cold Cucumber Soup
Tarator can refer to a soup, appetizer or sauce, depending on where you are or who’s making it. In Bulgaria, it’s a refreshing cold summer soup that’s served in a bowl or a glass. Inspired by Bulgarian tarator, this is an easy vegan cold cucumber soup recipe with fresh dill, walnuts, garlic and more. Traditionally, Bulgarians use whole…
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Green Bean and Tomato Salad
Every summer, I plant a robust garden, which can result in a bounty of fresh produce. This vegan Italian-inspired green bean and tomato salad recipe was a great way to use some of that delicious harvest. All you have to do is infuse the olive oil with garlic, steam the green beans and mix it all in…
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Grilled Zucchini Spread
Across Russia, Ukraine and more, zucchini ikra is a cold vegetable spread that is popularly enjoyed on bread. Inspired by the tasty squash-centric ikra, I bring you this vegan grilled zucchini spread recipe with carrots, onions, tomatoes, dill and more. This recipe uses many of the common ingredients found in traditional recipes, so not much…
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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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Cucumber Cabbage Slaw with Thai Basil, Sriracha and Lime
Popular in Southeast Asian cuisine, Thai basil is sweet, and smells and tastes a bit like licorice. When I added it to this Thai-inspired vegan cucumber cabbage slaw recipe, the flavors suddenly jumped from “nice” to “on point”. Overall, the salad is a perfect balance of salty, sweet, sour and heat. And the Thai basil…
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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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Green Pea Soup with Spinach and Vegan Pistachio Pesto
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Vegan Pistachio Pesto
According to National Geographic, “Sicily is the only place in Italy that pistachios are grown” and “pistachio pesto is wonderful on pasta, bruschette, risotto and much more.” How delicious does that sound? Especially, if you, like me, positively love pistachios and Italian food. You can read the brief article here. As a long time lover…
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Quinoa Salad with Basil, Berries and Butternut Squash
Recently, I finished reading Finding Ultra by Rich Roll. The book focuses on how he became dependent on alcohol, found his way to sober, and turned to whole foods veganism and ultra endurance sports to change his life. At the very end, Rich provides some of his favorite recipes. This recipe for vegan quinoa salad…
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Root Vegetable Soup with Fresh Herbs and Chickpeas
I’d like to think this recipe for vegan root vegetable soup with fresh herbs and chickpeas transitions nicely from winter to spring. It’s loaded with celeriac, parsnips, carrots and potatoes, but then, finished with copious amounts of fresh parsley, dill and chives. It’s light and brothy, but still satisfying. And that little bit of allspice?…
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Chickpea Pizza Salad with Marinated Mushrooms and Black Olives
This vegan chickpea pizza salad recipe has it all—marinated mushrooms, black olives, pepperoncini, chopped tomatoes, herbs and spices. It’s everything I love about a good veggie slice, but sans crust. You can enjoy it any time of year. It holds up well, which makes it a terrific candidate for packed lunches and picnics. And it…
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Marinated Mushrooms with Garlic, Fennel Seed, and Hungarian Paprika
This is an easy vegan marinated mushrooms recipe with red wine vinegar, olive oil, garlic, Hungarian sweet paprika, fennel seed, mustard powder and more. It’s savory, pickled shroom deliciousness. And it takes less than 20 minutes to put together. They’re terrific in salads, enjoyed on a charcuterie board, or eaten alone (or even one at…
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Wintry Three Bean Salad
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Vegan Biscuits and Gravy
This is an easy vegan biscuits and gravy recipe with TVP “sausage”, blanched slivered almonds, raw cashews and more that’s perfect for breakfast or any time. The vegan breakfast gravy is oil and gluten free. And while I used store bought plant based biscuits, you could certainly use your favorite recipe. It’s everything I love…
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Vegan Cheese Ball with Pecans and Cranberries
Inspired by Miyoko’s Creamery Roadhouse Cheddar Spread, I put together this vegan cheese ball recipe with cashews, coconut oil, nutritional yeast, miso, and covered it in chopped pecans and dried cranberries. Some of the ingredients are similar to the store bought variety, but I’ve also taken some liberties to infuse flavor and dress it up…
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Tempeh Marinade with Garlic, Thyme, and Hungarian Paprika
Vegan recipes: All in good taste
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