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Category: Sides

  • Asian Orzo Pasta Salad

    Asian Orzo Pasta Salad

    Inspired by Asian flavors, this recipe for vegan orzo pasta salad with sesame ginger dressing tastes great warm or cold. After having time to sit overnight in the fridge, I thought it tasted even better. It uses few ingredients. It works well for a cookout, picnic, road trip cooler, camping trip, simple meal, or lunch. […]

  • Fennel Risotto with Orange Zest

    Risotto is one of my all-time favorite meals. This recipe for vegan fennel risotto with orange zest requires few ingredients, and is quite satisfying. While I have given tips about making a risotto in the past, there are only a few principles you need to adhere to to have success. Use Italian short-grain rice, like […]

  • Carrot and Beet Salad with Fresh Dill and Roasted Pistachios

    This is an incredibly easy vegan carrot and beet salad recipe with fresh dill, apple cider vinegar and roasted pistachios. I’ve made it a few times for guests. Every time, someone asks, “Is this on your blog?” And I say, “No, I keep leaving it out, because how many beet salads can one blog have?” […]

  • Sicilian Eggplant Crostini

    Fancy appetizer, delicious snack, light lunch, hearty side. However you look at it, this vegan eggplant crostini recipe is where it’s at! Some crushed red pepper, green olives, eggplant and fresh tomato… it’s really something. A few bites, and it’s on to the next one. This vegan crostini tastes amazing straight out of the oven […]

  • Vegan Tater Tot Casserole with Broccoli and Mushrooms

    When I was a kid, the church potluck was where it was at! So many delicious hot dishes made with love, and ready to share with one another. And while there were many options to choose from, I always gravitated towards the casseroles. Tater tot casserole! Broccoli cheese rice casserole! Green bean and mushroom casserole! […]

  • Vegan Spinach Mushroom Wild Rice Casserole

    This vegan spinach mushroom wild rice casserole recipe is creamy, savory, and delicious. It works well as a main dish (plenty hearty!) or as a side dish. It’s a vegan wild rice casserole that’s fancy enough for the holidays, like Thanksgiving, but doesn’t have to be a holiday dish. It’s gluten free, has no nutritional […]

  • Braised Red Cabbage and Carrots

    This easy vegan braised red cabbage and carrots recipe makes a terrific side dish. I love how the red onions, granny smith apples, onion and apple cider vinegar contribute to the overall flavor. It’s savory, sweet, sour and totally delicious! Making vegan braised red cabbage takes some time (about an hour), but it is easy […]

  • Lemony Greek Wheat Berry Salad

    This Greek-inspired, vegan Mediterranean wheat berry salad recipe is chewy from the wheat berries, crunchy from the orange pepper and cucumber, salty from the kalamata olives and vegan feta, satisfying from the chickpeas and possesses a flavorful lemon oregano vinaigrette that keeps you coming back for more! And best of all, this Mediterranean wheat berry […]

  • Vegan Slow Cooker Stewed Green Beans and Tomatoes

    Upon trying these green beans, my husband announced that this is the only way he wants to eat them from now on. This slow cooker vegan (or vegetarian) green beans recipe takes inspiration from the U.S.’s Southern-style green beans and tomatoes. Usually, meat is used to add complexity and flavor to this popular side dish, […]

  • Roasted Carrots and Farro with Citrus, Ginger and Dill

    This easy vegan roasted carrots and farro recipe works well as a warm side dish or as a cold grain salad. As a warm vegan carrot side dish, it can be served directly after combining all the elements together. If you choose to serve it cold and it has been marinating in the fridge for […]

  • Grilled Sweet Potato Salad with Creamy Curry Dressing

    Inspired by Indian flavors, this is a zippy, flavorful sweet potato salad that’s perfect for the summer. Pop those sweet potatoes on the grill outside, and keep your house from feeling like a total inferno. It’s all about timing with the grilled sweet potato. Leave it on the grill too long, and you’ll have a […]

  • Fiesta Rice

    When I was a kid, we would eat Rice-A-Roni® Spanish Rice. My mom would add a can or two of black beans and frozen corn. Sometimes, we would add shredded cheese to the mix. It was a quick, frugal meal for a working mom to serve her family, and it got the job done. And […]

  • Summer Wild Rice Salad

    While I think of wild rice as an American staple (especially in states like Minnesota), it always feels pretty seasonal. One eats wild rice in the fall or winter. I rarely see it outside of soup or stuffing recipes. It’s a shame, because it has a lot of vital mineral and vitamins, and possesses a […]

  • Kidney Bean Succotash

    Lima beans are my least favorite vegetable. If they are in front of me, I will eat them, because they are food. And in my opinion, food should never be taken for granted or wasted. But, for the most part, I avoid lima beans. So when I decided to put together a summer vegan succotash […]

  • Grilled Okra with Curry Spices

    This vegan grilled okra recipe combines three of my favorite things—grilling, okra, and curry spice seasoning! Best of all, it is incredibly easy, quick to make, and flavorful. It makes an awesome side dish to any cookout or summer meal. To pull this off, I used a disposable aluminum sheet pan, lined it was non-stick […]

  • Kale Farro Salad

    Bursting with fresh Italian flavors, this vegan kale farro salad recipe has a simple dressing with fresh oregano and juicy grape tomatoes. It is quick, easy and makes a delicious side, lunch, or light dinner. It’s perfect for summer or any time you want a hearty grain salad with minimal effort. A few notes… ・Not […]

  • Pineapple and Cucumber Salad

    This Thai-inspired oil free, vegan pineapple and cucumber salad recipe has Thai basil, lime juice, and sweet chili sauce. It’s fresh and easy. Bringing together spicy elements with sweet and sour elements, it’s a refreshing pineapple cucumber salad that’s perfect for summer. I’ve been going through a slight obsession with Mae Ploy Sweet Chili Sauce. […]

  • Black Bean Avocado Salsa

    This is an easy vegan black bean avocado salsa recipe with cherry tomatoes, canned black beans, lime juice, apple cider vinegar and more. It’s the perfect answer to the question, “What should I make for lunch?” A crowd-pleasing dip for chips. An awesome topping for a baked sweet potato. A delicious filling for a tortilla […]

  • Asian Noodle Salad with Almond Sesame Dressing

    Some people are allergic to peanuts, and some people just don’t like them. I’m one of the latter. So, I put together this recipe for a nutty vegan Asian noodle salad with almond butter, cucumber and carrots. This easy recipe for Asian noodle salad is satisfying, and great for any time of year. The ingredients […]

  • Artichoke Potato Salad

    This quick, easy vegan artichoke potato salad recipe is positively delicious. The entire recipe came together in less than 30 minutes. You steam baby potatoes, cool them down, make a dressing and combine all the ingredients in a mixing bowl. And thanks to the fresh dill and parsley, it tastes really fresh. This simple potato […]

  • Barley Lentil Salad with Fresh Dill and Chives

    This is an easy vegan barley lentil salad recipe with fresh dill and chives, carrots and red bell pepper. It’s chewy, crunchy, hearty and satisfying. And it works well for potlucks, picnics, packed lunches, and really, any season of the year. After storing in the refrigerator overnight, this barley and lentil salad may need a […]

  • Herbed Millet Skillet 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, millet became more popular in the U.S. due to the rise of the gluten free movement. Millet is slightly nutty, and has a fair amount […]

  • Slow Cooker Black-Eyed Peas, Okra and Tomatoes

    Inspired by the flavors of the U.S.’s Southern cuisine, this slow cooker vegan black-eyed peas with okra and tomatoes recipe is one of my favorite crockpot meals. It’s easy to make and very hearty. Served over a heaping pile of quinoa or brown rice, vegan stewed black-eyed peas and okra is loaded with protein, fiber, […]

  • Middle Eastern Wheat Berry Salad with Kale, Cucumber and Tomato

    If you love tabbouleh, you’ll love this hearty vegan kale wheat berry salad recipe! 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. Heavily influenced by Middle Eastern flavors, this easy kale cucumber […]