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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…
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Mandarin Orange Salad
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…
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Carrot Fennel Soup
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…
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Vegan Potato Zucchini Pancakes
Inspired by Slovak zemiakové placky (which translates in English to “potato pancakes”), this is a recipe for baked vegan potato zucchini pancakes. It preserves some traditional elements (potatoes, garlic, etc), but does take some departures (vegan sour cream, etc). I also prepare them by baking them, instead of frying them. A bit traditional, a bit…
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Savory 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 dish, I created a savory vegan puff pastry turnover recipe with potatoes, Swiss chard, garlic and chickpeas. Whether you enjoy these savory turnovers as a snack or a meal, they are easy to execute, absolutely…
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Vegan Cabbage and Noodles
This vegan cabbage and noodles (or haluski) recipe is simple and delicious! It’s one of my favorite comfort meals. 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…
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Kale Pesto Sandwich with Seitan and Apples
This is a revised recipe for a grilled vegan kale pesto sandwich with seitan and apples. I did very little to change anything, because let’s face it, this is plant based excellence. It’s warm, savory, a touch sweet, cheesy, and very satisfying. This recipe makes enough for 1 very large sandwich or 2 medium sized…
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Vegan Mushroom Sauerkraut Pierogi
Because it’s been a few years since this vegan mushroom sauerkraut pierogi 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…
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Slow Cooker Seitan Goulash
Originating in Hungary, but beloved throughout Central Europe and beyond, goulash is a stew of meat, vegetables and paprika. Inspired by the classic dish, this delicious slow cooker vegan (or vegetarian) seitan goulash recipe is loaded with potatoes, carrots, red peppers and more. It has a savory broth with sweet Hungarian paprika, smoked paprika and…
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Golden Beet Soup
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…
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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 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…
Vegan recipes: All in good taste
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