A little while ago, we moved back to California. As soon as we got a little settled, I planted a garden. While there’s been a learning curve around growing vegetables (there are so many threats to a plant’s survival!), it has been very gratifying. Not to mention, the flavor of a homegrown vegetable is amazing….
Category: Sides
Thai Pineapple Cucumber Salad
From the spicy notes of Thai basil to the sweet, juicy addition of pineapple, this salad takes inspiration from Thai cuisine. It’s fresh, easy and oil free. It brings together spicy elements with sweet and sour elements. Overall, it’s a refreshing salad that is perfect for summer. I’ve been going through a slight obsession with…
Black Bean Avocado Salsa
Black bean avocado salsa… the perfect answer for “lunch?” The crowd-pleasing homemade addition to a potluck. An awesome topping to a baked sweet potato. A delicious filling for a tortilla wrap. A tasty topping to a Southwestern-themed green salad. Over and over, black bean avocado salsa is my go-to, whether it is the meal, a…
Asian Almond Sesame Noodle Salad
Some people are allergic to peanuts, and some people just don’t like them. I’m one of the latter. I wanted to make an Asian Noodle Salad that did not involve peanut butter, but still had a nice nutty flavor. So here we are! This pasta salad is satisfying, and great for any time of year….
Grilled Zucchini Bulgur
This recipe is easy, Mediterranean-inspired and perfect for summer! It takes about 30 minutes to make, and it’s sooo good. I love how all the elements work together in a symphony of summer flavor—fresh mint works so well with grilled zucchini, bulgur and vegan feta. You can use either store bought or homemade vegan feta….
Artichoke Potato Salad
Growing up in the U.S.’s Midwest, we had two types of potato salad—German and Classic American-Style. I didn’t like Classic, because many times, it had hard-boiled eggs in it. And even though German seemed more up my alley flavor-wise, there was bacon. Both salads were non-starters, so I avoided potato salad. In the 90’s, I…
Vegan Feta
If you’re looking for a homemade plant based stand-in for feta cheese, this is a great recipe. It’s salty, acidic, and a touch herbaceous. While using extra firm tofu helps cut down on the fat, there’s also plenty of protein, texture and flavor! This faux feta works well in salads, on pizzas, and in pasta…
Lentil Dill Salad
Fresh herbs make everything taste better. This easy, delicious, nutritionally dense salad is no exception! It tastes fantastic right after it’s been mixed together. The fresh dill and fresh chives are perfectly paired with lemon juice, a hint of dijon and olive oil. It’s almost too easy to eat this healthy. This salad is great…
Herbed White Bean and Asparagus Millet
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. One could buy Millet Tots in…
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…
Mediterranean Kale Wheat Berry Salad
If you love tabbouleh, you’ll love this hearty salad! In some ways, it is very similar—tomatoes, cucumber, lemon juice, and olive oil are all involved. In other ways, it’s a departure—no parsley, loads of oregano, wheat berries, kale and capers. Add some additional spices, and we’re on our way to flavor heaven. This is heavily…
Golden Beet Pistachio Salad
Inspired by Persian flavors, this salad tastes great as it is, on top of a bed of greens, or with some couscous mixed in. It is versatile, and works in any season. It is simple, delicious, and takes less than 30 minutes to whip together. And best of all, it’s healthy and hearty! Golden Beet…
Roasted Coconut-Maple Yams
Traditionally, candied yams recipes require a lot of refined sugar. I wanted to develop a recipe that was quicker than most traditional candied yams recipes, required less sugar overall, had no refined sugar, and didn’t sacrifice on flavor. It seemed like it might be an impossible feat, until I called my best friend to talk…
Vegan Stovetop Truffle Mac n’ Cheese
This vegan macaroni 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 dinner that isn’t a total time suck. To help it take even less time, I like to get my water boiling and boil…
Roasted Sweet Potato, Rutabaga and Green Apple Salad with Hazelnut Vinaigrette
Man, this is a delicious, winter salad! Roasted sweet potatoes, rutabaga and red onion mingle with crisp green apples, crunchy hazelnuts and fresh lacinato kale. The hazelnut vinaigrette is a mix of lemon juice, hazelnut oil, agave and kosher salt. Seriously good stuff. Is adding hazelnut oil to your pantry worth it? The answer is…
Roasted Cauliflower with Lemon-Tahini Sauce and Za’atar
In Portland, there is no shortage of very, very good vegan food. Wait five minutes and another restaurant, natural foods store or food truck opens to the public. And one of my favorite things is tasting EVERYTHING VEGAN. Sometimes, I think I could do it better, and other times, I am inspired by what I’ve…
Swiss Chard Gratin
I didn’t knowingly eat Swiss chard until I was in my 30’s. And once I did, I thought I had made an amazing personal discovery. I wanted to eat it all the time. That’s one of my favorite things about trying new foods! This vegan gratin recipe is creamy, comforting and loaded with Swiss chard….
Brandy Shiitake Mushroom Gravy
With the holidays on the horizon, I felt like it was time to come up with a new vegan mushroom gravy. I tend to make the same one every year. Why not jazz it up with a little brandy and shiitake mushrooms? Why not, indeed?! This gravy tastes amazing on mashed potatoes, stuffing, lentil loaf,…
Spinach and Fennel Sourdough Stuffing
This vegan stuffing recipe is incredibly flavorful and savory. It incorporates vegan Italian sausage, spinach, fennel, and sourdough bread cubes. It’s perfect for fall, winter, Thanksgiving, holiday celebrations or any time you want a really good sourdough stuffing. When my family gets together, I always ask, “What do you want me to make?” And…
Roasted Garlic Spinach Artichoke Dip
Traditional spinach artichoke dip is loaded with cheese, cream cheese, and sometimes, even sour cream. This vegan roasted garlic spinach artichoke dip takes inspiration from the classic appetizer, but it is not meant to be a perfect copycat. Instead, it depends a lot less on vegan dairy products to bring the flavor, and a lot…
Portobello Mushrooms Stuffed with Rosemary-Sage Lentils
These stuffed mushrooms use ingredients that are commonly found in many U.S. kitchens. Whether as a main dish or side dish, they are easy to make and loaded with savory goodness.
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…
Herbed 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…
Vegan Broccoli Pasta Salad with Fresh Italian Herb Dressing
When I was a kid, my mom would let me pick a pasta salad from the deli counter at our local grocer every week. I always looked forward to it, and I almost always picked the same pasta salad. It had broccoli, sliced black olives, and a tangy vinaigrette. While I was coming up with…