Artichoke Potato Salad

Growing up in the U.S.’s Midwest, we had two types of potato salad—German and Classic American-Style. I didn’t like Classic, because many times, it had hard-boiled eggs in it. And even though German seemed more up my alley flavor-wise, there was bacon. Both salads were non-starters, so I avoided potato salad. In the 90’s, I…

Roasted Cauliflower with Lemon-Tahini Sauce and Za’atar

In Portland, there is no shortage of very, very good vegan food.  Wait five minutes and another restaurant, natural foods store or food truck opens to the public.  And one of my favorite things is tasting EVERYTHING VEGAN.  Sometimes, I think I could do it better, and other times, I am inspired by what I’ve…

Slow Cooker Pomegranate Walnut Lentil Stew

A few months ago, I was reading about fesenjoon, a Persian stew that uses ground walnuts and pomegranate molasses to create a savory, sweet and sour flavor.  While there are variations in how to make the stew, it usually involves chicken or duck.   This recipe takes inspiration from fesenjoon, but goes down a vegan…

Brandy Shiitake Mushroom Gravy

With the holidays on the horizon, I felt like it was time to come up with a new vegan mushroom gravy.  I tend to make the same one every year.  Why not jazz it up with a little brandy and shiitake mushrooms?  Why not, indeed?!  This gravy tastes amazing on mashed potatoes, stuffing, lentil loaf,…

Roasted Garlic Spinach Artichoke Dip

Traditional spinach artichoke dip is loaded with cheese, cream cheese, and sometimes, even sour cream. This vegan roasted garlic spinach artichoke dip takes inspiration from the classic appetizer, but it is not meant to be a perfect copycat. Instead, it depends a lot less on vegan dairy products to bring the flavor, and a lot…

Hearty Seitan and Wheat Berry Chili

This vegan chili recipe is easy, tasty and hearty. Often, vegan chili consists of beans and a few vegetables, like green peppers, onions, and sometimes, corn. I like how this vegan chili recipe brings an additional punch of heartiness with meaty chunks of seitan and chewy wheat berries. These two ingredients not only amp up…

Vegan Broccoli Cheese Soup

When I was a kid, my favorite vegetable was broccoli.  Every year on my birthday, my mom would let me pick what I wanted to eat for dinner.  With zero hesitation, it was almost always Mollie Katzen’s recipe for The Enchanted Broccoli Forest.  But I have to give it to Mollie, how could a veggie…

Chipotle Sweet Potato Red Lentil Soup

This is one hearty vegan soup!  As it cooks up, it gets thicker, so if you prefer a thinner soup, stir in some extra water or broth right before serving.  This soup also has an identity crisis.  Is it chili?  Is it stew?  Is it vegetable soup?   It’s probably all three?  But regardless of…

Slow Cooker Middle Eastern Chickpea Eggplant Stew

This stew is inspired by Middle Eastern cuisine—pomegranate molasses, saffron, cardamom, and more. It smells absolutely heavenly while it’s cooking!  The flavor is warming, slightly tangy, and comforting all at once. And it tastes delicious served over a bed of fluffy couscous or short grain brown rice. Pomegranate molasses is a common ingredient in Persian and…

Orecchiette with Broccoli Rabe, Sun-Dried Tomatoes and Cannellini Beans

Often confused with broccolini and broccoli, broccoli rabe has a very different flavor.  While broccoli is sweet and broccolini is even sweeter, broccoli rabe is slightly bitter.  The flavor reminds me of a more amped up collard green or Brussels sprout, but definitely nothing like broccoli.  In fact, it is more closely related to a…

Shiitake Mushrooms and Brussels Sprouts with Farro

Awhile back, my cousin was looking for a Brussels sprout recipe.  I realized that I didn’t have any to share.  While we eat them roasted throughout the fall and winter season, that’s about the extent of it.  So, I challenged myself to think of a new way to incorporate Brussels sprouts into our rotation of…

Gnocchi with Cannellini Beans, Tomatoes, and Spinach

When I am tight on time, this is one of my favorite meals.  It is quick, easy, and hearty.  And it has…drum roll…7 ingredients, including the salt!  Sometimes, simple is best, and leave it to Italian food to perfectly showcase this maxim.   Because this recipe has so few ingredients, it’s important to follow the…

Butternut Squash and Spinach Soup

Butternut squash, spinach, sage, celery, onion, and garlic. This is a savory vegan soup that’s perfect for the cooler months of the year.  Not only that, it cooks up fast, especially if you use frozen butternut squash.  The entire soup leaves you wanting more, and that’s the sign of a hit!  As a variation, stir in 1…

Slow Cooker Cajun Kidney Beans and Brown Rice

As being vegetarian became more mainstream in the U.S., my family of origin joined the movement. Along with many other books about vegetarianism, my mother read Diet for a Small Planet by Frances Moore Lappé. Written in the 1970’s, Diet for a Small Planet centered around going vegetarian for environmental reasons, and how world hunger…

White Bean Jackfruit Chili

As the kiddos go back to school, I can’t help but think of vegan chili.  It tastes great on it’s own, or loaded up with vegan sour cream, scallions, avocado, or with a bit of shredded vegan cheese.  For the contrast in textures, I like a few crushed tortilla chips in mine.   For this recipe,…

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…

Slow Cooker Lemon-Thyme Soy Curls

This vegan slow cooker recipe makes delicious lemony soy curls that can be incorporated into a grain bowl, a pasta dish, or within a salad.   Personally, I like to make a whole grain bowl with it–barley, roasted cauliflower with lemon-tahini sauce, olives, and topped it with some za’atar.  If you are gluten free, substitute quinoa…

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…

Vegan Crab Salad

This vegan crab salad is as imitation crab meat as you can get!  No need to rely on other fish to play the role, and we don’t have to pretend to be fish market scientists making our own with a blend of starch, fillers and artificial flavors.  We can look no further than humble kelp…