Vegan Queso Dip

Inspired by the beloved Tex-Mex dip, this is one creamy vegan queso recipe with cashews, nutritional yeast, and Rotel! Whether you use mild or hot Rotel, this vegan homemade queso disappears fast. It is so good smothered on nachos, tacos, or soft pretzels. You could even use it to make a vegan queso mac and cheese. Just mix in some elbow macaroni, and bake it … Continue reading Vegan Queso Dip

Chickpea Millet Loaf

This vegan chickpea millet loaf recipe is perfect for fall, winter, Thanksgiving, holidays or any time you’re craving savory plant based comfort food. It’s absolutely delicious on its own, smothered in roasted garlic gravy or topped with some homemade bbq sauce. And if you have leftover loaf, slice it and enjoy it on a sandwich the next day! You can easily make this vegan loaf … Continue reading Chickpea Millet Loaf

Roasted Garlic

This roasted garlic recipe is easy, healthy and tastes amazing smeared on toasted bread, spread on a sandwich, added to vegan gravy, put into soups, like Roasted Garlic Tomato Soup, and more. If you love garlic and haven’t been roasting it, you’ve been missing out! As it roasts, the garlic cloves become super soft, and the flavor more mellow. I like to roast garlic at … Continue reading Roasted Garlic

Easy Tempeh Bacon

So many homemade vegan tempeh bacon recipes require liquid smoke. Not this one! Does the tempeh bacon marinade suffer without liquid smoke? My empty plate would suggest it does not. This recipe for homemade tempeh bacon is easy to make and very, very tasty. Use this vegan bacon in TLT’s–a tempeh, lettuce and tomato sandwich. Enjoy it as a side to tofu scramble. Pair it … Continue reading Easy Tempeh Bacon

Vegan BBQ Sauce Recipe without Ketchup

Smoky Medjool Date Barbecue Sauce

For over 20 years, I’ve engaged in endurance sports. One of my favorite ways to fuel (and recover) is using Medjool dates. Those suckers are loaded with carbs, potassium and a good amount of vitamins. Because they have so much fiber, there isn’t a sugar crash. It’s just a steady energy, and they taste great. I originally put this Medjool date bbq sauce recipe out … Continue reading Smoky Medjool Date Barbecue Sauce

Beet Chorizo Burgers

Chorizo is a pork sausage that’s popular in Europe and Latin America. It varies in preparation based on the region. Years ago, I used to frequent a Mexican restaurant in San Jose, California that offered soy chorizo as a taco filling. Maybe they made their own, but I have a feeling they used good ol’ Frieda’s Soyrizo. That stuff is addictive, salty goodness. With warm … Continue reading Beet Chorizo Burgers

Kalamata Olive Tapenade

This recipe for kalamata olive tapenade is vegan, quick and easy to make. It’s packed with serious flavor–sauteed garlic, oregano, parsley, olives, and capers. It tastes great on toasted bread, sliced baguette, pitas, fresh cut veggies, pizza, sandwiches or really anything that goes on the grill. Whether you use it as an appetizer, a snack or condiment, you cannot lose. If you love olives, this … Continue reading Kalamata Olive Tapenade

Rosemary Lentil Walnut Burgers

Years ago, I followed a recipe for a vegan pâté that used walnuts and sherry vinegar. I remember thinking at the time, “This sherry vinegar better be worth buying, because I don’t know when I’ll ever have an excuse to use it again.” But once I tried it, I was a total convert. Whether it’s to flavor salad dressings, stews, soups or marinades, sherry vinegar … Continue reading Rosemary Lentil Walnut Burgers

Savory Mushroom Burger

Many vegans, plant based folks, vegetarians, and the culinary adventurous enjoy a good old fashioned mushroom veggie burger recipe. I have had my fair share over the years. Some incredibly tasty. Some more or less forgettable. And so, I thought for a very long time about this homemade mushroom vegan burger. Over a year. I knew I wanted to use fresh tarragon. I wanted to … Continue reading Savory Mushroom Burger

Vegan Feta

If you’re looking for a homemade vegan feta recipe, this is it. 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 cheese works well in salads. Or serve it as part of a vegan charcuterie board along with grapes, tapenade, crackers, roasted nuts, hummus, and … Continue reading Vegan Feta

Beet Poke Bowls

Some of my favorite memories are in Hawaii. It is absolute paradise in every sense—rich in culture, stunningly beautiful, and loaded with amazing produce. Poke is a very popular traditional dish from Hawaii. The centerpiece of the meal is raw fish (usually tuna or octopus). While there are a variety of approaches to seasoning the fish, many recipes incorporate soy sauce, sesame oil, green onions … Continue reading Beet Poke Bowls

Vegan Al Pastor

Al pastor blends the Lebanese technique for making shawarma with Mexican cuisine—chilies, pork, and pineapple. Traditionally, marinaded pork is grilled on a vertical spit, thinly sliced, and served on tacos, burritos, gringas, tortas and more. For this vegan al pastor recipe, there had to be some creativity involved, because there isn’t anything in the vegan world (as of the writing of this post) that can … Continue reading Vegan Al Pastor

Stovetop Vegan Truffle Mac and Cheese

This vegan truffle mac 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 vegan dinner that isn’t a total time suck. To help it take even less time, I like to get my water boiling and boil my pasta, while I make the sauce. White … Continue reading Stovetop Vegan Truffle Mac and Cheese

Vegan Lentil Loaf with Porcini Mushrooms, Walnuts and Cashews

Traditionally, I am not a fan of “loaf” of any kind.  I usually find them a bit underwhelming.  So, I felt challenged to create a vegan lentil loaf recipe that was flavorful, savory, and stayed together.   I used dried porcini mushrooms, because the flavors are more concentrated than using fresh mushrooms. Plus, there is the added bonus of using the mushroom’s soaking liquid to … Continue reading Vegan Lentil Loaf with Porcini Mushrooms, Walnuts and Cashews

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 almost always picked the same broccoli pasta salad with sliced black olives and a tangy vinaigrette.  While I was putting together this recipe for broccoli chickpea pasta salad, I couldn’t help but think of “my salad”.   Fresh basil, oregano, … Continue reading Broccoli Pasta Salad with Fresh Italian Herb Dressing

Sun-Dried Tomato Chickpea 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 this, I was inspired to get in the kitchen, and make … Continue reading Sun-Dried Tomato Chickpea Burgers

Pulled Shiitake Mushrooms with Homemade Brandy BBQ Sauce

This pulled mushroom sandwich recipe happened, because the flavor and texture of shiitakes is awesome. Plus, I love making homemade barbecue sauces, so why not make a new one? 🙂 Brandy likes to hang out with shiitake mushrooms.  They work well together.  Fresh ginger seemed like a good choice.  And hey, why not add a good amount of hot sauce, and some Medjool dates for … Continue reading Pulled Shiitake Mushrooms with Homemade Brandy BBQ Sauce

Vegan Kale Ranch Salad with Bacon Chickpeas

This healthy hearty vegan kale salad recipe works well for lunch or dinner. If you’re going to pack it for lunch, keep the dressing and the chickpeas separate from the rest of the salad. When you are ready to eat it, toss everything together. As a variation, change up the vegetables in the salad.  It’s a salad, so the line up for the vegetables does … Continue reading Vegan Kale Ranch Salad with Bacon Chickpeas

Southwestern Jackfruit Pizza

Sweet corn made so much sense for this vegan jackfruit pizza recipe.  I couldn’t help but think about my run-in with a European Domino’s Pizza menu a few years ago.  My husband said, “Europeans eat corn on pizza?”  I said, “I guess so.”  As an American, this seemed novel, and well, very American, because corn is pretty darn American. While this pizza looks decadent and … Continue reading Southwestern Jackfruit Pizza

Chipotle Lime Jackfruit

This vegan chipotle jackfruit recipe is quick, easy and super tasty. It’s got the perfect balance of acid, sweetness, savory flavors and smokiness.  And best of all, this simple vegan recipe for jackfruit can be used in a variety of easy, comfort food classics, whether it’s on nachos, inside tacos, burritos or enchiladas, or even as a vegan pizza topping!   For this recipe, I … Continue reading Chipotle Lime Jackfruit

Kickin’ Black and White Bean Burgers

When you know better, you do better! I have learned a lot about making homemade vegan black bean 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 black bean burger recipe is easy, spicy, gluten free, dairy free, nut free and soy … Continue reading Kickin’ Black and White Bean Burgers