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…

Roasted Carrots and Chickpeas with Harissa Dressing

This recipe works well roasted in the oven or cooked out on the grill.  I’ve included directions for how to do either method. No matter how you do it, I love the way the harissa dressing mingles with the carrots, red onions, chickpeas and garlic.  Served on a bed of quinoa and topped with fresh…

Sun-Dried Tomato Garbanzo Burgers

When I buy frozen vegan burgers, I tend to think of them as a vehicle for condiments.  It’s a rare day that I even notice the vegan burger has any flavor at all.  There are a few good ones out there, but after you’ve been vegan for awhile, they all start blurring together.  Due to…

Creamy Chickpea Salad

Going to a new place and exploring is an important part of our lives.  We love road trips! Being prepared for the open road is also an imperative, especially when you know you’ll be passing through hundreds of miles of desert.  You’d be lucky to find a gas station; let alone, a vegan meal.  So,…

Pulled Shiitake Mushrooms with Homemade Brandy BBQ Sauce

It seems like portobello mushrooms are all the rage in the summer time, while shiitake mushrooms get the cold shoulder.  And, I get it.  Personally, I equate shiitake mushrooms with immunity boosting soups (Exhibit A. & Exhibit B.), and cooler temperatures.  But recently, I found myself thinking about their texture and flavor, especially dried shiitake…

The Green Jersey Burrito

Without Fabio Aru competing in the Tour de France this year, we’ve gotten behind Slovak star, Peter Sagan.  Or I should say, I have gotten behind Peter Sagan, because my husband has always liked him.  Sagan’s a beast, especially when it comes to sprinting.  He is fun to watch!  Plus, when he makes his way to…

Marinara Sauce

What could be easier to make than marinara sauce?!  The ingredients are so simple, and it cooks up fast.  The most important thing is using the best tasting tomatoes you can find. If you’re using tomatoes in the can, make sure they’re brands like Pomi, Mutti, or Cento San Marzano. Or if you’re making your…

Kickin’ Black and White Bean Burgers

When you know better, you do better! I have learned a lot about making homemade vegan burgers since this recipe was originally released. It felt like it was time to improve it. Much of it is the same, but some of it is better and easier. This vegan bean burger recipe is easy, spicy, gluten…

Chipotle Tempeh Kebabs

I love chipotle peppers—their spiciness and their smokiness. And, this delicious tempeh marinade pays tribute to the chipotle pepper and all it’s amazing synergy with lime, agave, garlic, cilantro, and soy sauce! This marinade is very easy to make, and just takes a little bit of patience to allow all the flavors to develop. I…

Grilled Pomegranate Molasses Tempeh

Grill season is the perfect time to whip out the pomegranate molasses.  It works so well on grilled foods, especially tempeh.  While my local natural foods store carries it, it can be a little tricky to find.  You may want to try an international foods store, or order it online.  Or if you are feeling…

Vegan Hominy Chili Bake

The cornbread crust is moist and sweet. The hominy chili filling is smoky, spicy, and very easy to make. Baked together for ~25 minutes, and it’s a delicious meal that will keep everyone coming back for more. It might seem complicated to pull this off, but this is not hard to do. A little time…

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…

Spinach Cannellini Bean Orzo

Orzo pasta, spinach, cannellini beans, lemon, garlic, and a hint of vegan cheese.  This recipe is the perfect meal for warmer weather.  It cooks up fast in a skillet, and is packed with savory flavors.  It works well as a side or as a main entree. The first time I had orzo, I thought it…

Lemon Garlic Herb Tofu Skewers

Fresh chives, dill, flat leaf parsley, lemon zest, garlic cloves, and a touch of jalapeño bring this marinade to LIFE.  When I think of tofu marinades, I usually think of soy sauce or BBQ.  I don’t often think of fresh herbs, lemon and garlic, and that’s a shame, because it works together so nicely with…

Wild Mushroom Fennel Pizza

Wild mushrooms, fennel, fresh basil, heirloom tomatoes and almond ricotta make for one fancy, delicious plant based pizza.  Using the freshest produce you can find makes a big difference in the flavor.  Heirloom tomatoes are unreal in this recipe, and no doubt, just because they are heirloom tomatoes.  And it’s a hearty pizza.  This is…

Minestrone Soup

The first soup I learned to make was minestrone.  As a youngster, I thought it was very romantic to use wine in cooking.  I felt like such a grown up incorporating it.  The smell of garlic and Italian herbs filled the air.  And at once, I was transported from my life on the Illinois prairie…

Grilled Vegetables with Za’atar Chickpeas and Mint Pistachio Barley

Za’atar is an herb and spice blend from Levantine cuisine.  I was first introduced to it by a former roommate, who called it “the spice”.  While there are variations across the Middle East, the star of za’atar is thyme.  It is often served with pita and olive oil.  The pita is dipped in olive oil,…

Tempeh Souvlaki Pita

With the summer approaching, I thought there is no better time to start skewering.  Even though I’ve been vegan for 20 years, I still get excited about grill season.  As soon as the weather is warm enough (and even sometimes, when it isn’t quite yet!), I am ready to fire up the grill.   Souvlaki…

Heirloom Tomato Salad

The heirloom tomatoes are back!  And I couldn’t help but feel inspired.  Pairing a juicy, bursting-with-flavor heirloom tomato with crisped tempeh bacon, shallots, and fresh basil with a bit of a white white vinegar and olive oil, felt like a no brainer.  What better way to celebrate the the king of tomatoes than a simple…

Okra Masala Soup

One of my all-time favorite Indian dishes is bhindi masala.  First of all, it’s star attraction is okra, which I positively love.  Second, it tastes like a dream within a dream.  It’s spiced and has a bit of astringency, while also maintaining a buttery, savory flavor.   When I was thinking of today’s soup, I…

Lime Red Curry Salad

Sometimes, I buy an ingredient with no plan.  I’m excited about using it, and I figure, that the recipe will come to me.  In this case, it was smoked tofu.  I’ve purchased it before, but usually with the intension of snacking on it.  After awhile, it occurred to me that it would probably work well…

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…

Vegan Cheesy Grits with Tempeh Bacon and Greens

Lately, all I want to do is eat mustard greens.  I’m not sure if it’s the last push of dreary weather or what, but a comforting bowl of greens has been on my mind.  They are an amazing source of vitamins K, A and C, and have a sharp taste that works well with acids,…