Inspired by Jamaican rice and peas, this slow cooker vegan red kidney beans and coconut rice 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 coconut rice and beans recipe works […]
This easy vegan red cabbage and watermelon radish slaw recipe is acidic, sweet and slightly bitter in a pleasing way. It’s a delightful salad of very thinly sliced apples, watermelon radishes, red cabbage, carrots and scallions with a classic coleslaw dressing with celery seed and apple cider vinegar. This recipe serves 4. Watermelon radishes are […]
Sancocho is a Latin American soup or stew, which can be found in Puerto Rico, Honduras, Dominican Republic, Columbia, Peru, Venezuela, and a number of other countries. It is often a meal of celebration. Traditionally, it is made with a variety of meats and root vegetables. Many say the secret to a delicious sancocho is allowing […]
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, […]
While working on another UVK recipe, I was snacking on a D’anjou pear. I dipped it into some lemon tahini dressing meant for the other recipe, and found it to be incredibly tasty. So here we are. This vegan pear salad recipe makes a satisfying lunch or a simple side salad. It’s just so vibrantly […]
This vegan lemon artichoke asparagus soup recipe was inspired by the springtime flavors of two places I hold dear, California’s Monterey Bay and the U.S.’s Pacific Northwest. For a time, we lived close to California’s Monterey Bay. After a long day of hiking, we would stop off at one of the roadside farms for fried […]
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 […]
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! […]
This Italian-inspired vegan antipasto salad recipe hardly qualifies as “ugly”. It’s completely gorgeous, which is just so Italian. Italians have a way of making everything beautiful. And while it may not be a traditional antipasto (an appetizer that includes meats, cheeses, pickled vegetables, olives, artichokes, etc), it’s a delicious, fresh and herbaceous vegan Italian salad! […]
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 […]
This is an easy Cuban-inspired vegan black beans recipe with canned beans, green peppers, smoked paprika, dried oregano, white wine vinegar and more. Enjoy these delicious vegan (or vegetarian) Cuban black beans over rice as a meal, or as a side to an entree, like Slow Cooker Vegan Ropa Vieja. Because this recipe uses canned […]
This vegan carrot fennel soup recipe is spicy in a warming way from the ras el hanout, bright from the lemon juice, savory from the fennel bulb, and a bit sweet from the carrots. All in all, it uses few ingredients, cooks up fast, and is very easy to make. And best of all, it […]
One very cold and snowy evening in Colorado, I was looking through my pantry asking myself the age old question, “What can I make for dinner tonight?” Sometimes, it’s good to be stuck in a snowstorm. It’s like your very own episode of Chopped. I ended up recruiting some stray items from the […]
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.
I first published this recipe almost a year ago, but there’s always been some elements about it that I felt weren’t quite right. Today, I revisited it, and improved it a lot. Blended silken tofu helps create creamy grits that are out of this world. All-in-all, this recipe is much better than the original, and […]
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 […]
Whenever I feel the slightest bit of illness coming on, this is my go-to recipe for tomato-based vegan shiitake mushroom soup. Considered a medicinal mushroom, shiitakes boost immunity, are a powerful antioxidant, and offer a fair amount of vitamin B and D. There is nothing like a spicy bowl of shiitake mushroom soup to clear […]
Popular in Vietnam, notable in some Slavic fare, and beloved by German-speaking nations, kolhrabi is a delicious turnip-esque vegetable that tastes a bit like broccoli. Inspired by this tasty member of genus Brassica, I put together this recipe for vegan cream of kohlrabi soup with potatoes, carrots and celery. Dried marjoram, garlic and lemon juice […]
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 […]
This is an easy recipe for vegan celeriac salad with apples, fennel bulb and hazelnuts. It’s crunchy and refreshing. And tastes awesome as a side to any meal. Before being peeled, celeriac, also known as celery root, may not be much of a looker. But once outer layer is removed, it’s crisp texture and subtle […]
This vegan white beans and sauerkraut recipe is absolutely delicious. It’s a simple sauerkraut side dish, but it also can work as a main dish. To make it an entree, serve it over fried potatoes or mashed potatoes. Top it with some vegan sour cream to make it next level. This braised sauerkraut with beans […]
Slavic people love borscht, and thus, there’s so many ways to make it. Taking inspiration from the classic soup, this is one tasty, easy vegan golden beet soup recipe with fresh dill, leeks and potatoes. Why golden beets instead of red beets? Because golden beets are little less sweet than red beets. They’re mellower. And […]