Tempeh Turnip Hash

Recently, I was out for brunch with some friends, and had a very subpar vegan hash.  All I could think was, I am positive I could do this better.  And so, I went home and thought about it for a few days.  In the end, this hash is where it is at!   Using turnips…

Pecan, Pear and Fennel Galette

My first time creating a vegan galette, I came up with the Southern Cornmeal Galette.  If you haven’t tried it, it is savory, hearty and tastes amazing.  After I tasted it, I thought, “My work with galettes is done.” Until now. This vegan galette recipe is a savory-sweet pastry that proudly shouts, “WINTER!”  Maybe it’s…

Savory Garbanzo Fava Crepes with Vegan Hollandaise Sauce

Unless you have a crepe pan, crepes require expert spatula skills.  I don’t eat them enough to own a crepe pan, but I have figured out a few things along the way that make it easier to do, especially if you are making the garbanzo-fava bean flour variety and you are somewhat inexperienced! 1. Use…

Tofu Scramble

I grew up on Fantastic Foods Tofu Scrambler.  When I got into college, I couldn’t always afford to buy a box, so I started making my own.  I would rely heavily on curry powder, nutritional yeast, and a bag of frozen mixed vegetables.  Sometimes, I would throw in a little oatmeal, as a nod to…

Panzanella Primavera

This panzanella salad is savory from the garlic and shallots, tangy from the lemon, a bit smokey from the tempeh bacon, a bit herbaceous from the arugula, and with the slightest sweetness from the grape tomatoes.   The textures are awesome–crispy tempeh bacon, toasted bread that’s soaked up just a bit of the dressing, so…

Cilantro Mint Chutney Tomato Tart

It’s physically painful for me to get up early.  My body actually hurts–my head, my eyes, my bones.  I don’t feel sad about missing sunrise.  I feel good about giving my body what it needs.  And even though it isn’t always popular with the morning types that I pal around with, they remain loyal, loving…

Spinach Herb Vegan Frittata

Kuku sabzi is essentially a Persian frittata.  It’s heavy on the herbs and greens, but light on the eggs.  Historically, it’s packed with herbs and greens, and served at Persian New Year.  Today’s Herbed Vegan Frittata is inspired by this traditional Iranian dish.  I love the idea of a frittata that is more parts leafy…