Vegan Broccoli Mushroom Tater Tot Casserole

When I was a kid, the church potluck was where it was at! So many delicious hot dishes made with love, and ready to share with one another. And while there were many options to choose from, I always gravitated towards the casseroles. Tater tot casserole! Broccoli cheese rice casserole! Green bean and mushroom casserole!…

Grilled Curry Spice Okra

This recipe combines all my favorite things—okra, curry spices, and grilling! Best of all, it is incredibly easy, quick to make, and flavorful. It makes an awesome side to any cookout or summer meal. While I use a grillable pan with aluminum foil over the top of it to grill the okra, you can also…

Thai Pineapple Cucumber Salad

From the spicy notes of Thai basil to the sweet, juicy addition of pineapple, this salad takes inspiration from Thai cuisine. It’s fresh, easy and oil free. It brings together spicy elements with sweet and sour elements. Overall, it’s a refreshing salad that is perfect for summer. I’ve been going through a slight obsession with…

Vegan Caribbean Papaya Stew

Stoba is a popular stew from Curacao, which may include green papaya, beef, pork tail or goat. Also popular in Aruba and Bonaire, it is a hearty mainstay on the ABC islands. Taking inspiration from Curacao’s stoba, I put together a stew that is rich in flavor and hearty. While some recipes for stoba incorporate…

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…

Vegan Feta

If you’re looking for a homemade plant based stand-in for feta cheese, this is a great recipe. 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 works well in salads, on pizzas, and in pasta…

Herbed White Bean and Asparagus Millet

When I was growing up, my mother was a big fan of millet. She made a lot of millet loaf, which I would always smother in BBQ sauce. Years later, I would see millet become more popular in the U.S. due to the rise of the gluten free movement. One could buy Millet Tots in…

Spicy Black Bean Soup

Jamaican cuisine is the result of mixing the techniques and foods of the people, who are native to the island, with the cuisines from the Spanish, Irish, French, British, African, Indian, and Chinese. Whether it’s fusion or representative of a specific cultural cuisine, the island’s food is full of delicious flavor and history. While this…

Vegan Slavic Sauerkraut Soup

Slavs love dried mushrooms, sauerkraut, potatoes, dill, and soups. This vegan sauerkraut soup recipe took inspiration from Machanka, a meatless Slovak soup that’s popular during Catholic Lent season. It also took some inspiration from the general Slovak recipe canon. In putting it together, I tried to think back to my granny’s favorite things—pork products and…

Slow Cooker Jackfruit Porcini Ragù

This is a revision of a previous recipe. While it has a few more steps than the original, it doesn’t take much time at all to put together (less than 20 minutes). These steps were essential to creating the unbelievable flavor of this recipe. Sautéing the onions and garlic creates a nice base. Allowing the…

Slow Cooker Vegan Persian-Style Green Bean Stew

Khorake Loobia Sabz (Persian Green Bean Stew) is a traditional dish from Iran, which usually involves beef, green beans, carrots, potatoes, onions, turmeric and tomato paste. While this is not an authentic recipe, it incorporates many of the elements to produce a delicious, Persian-inspired vegan stew. The acidity in this recipe comes from tart golden…

Madras Jackfruit-Chickpea Shepherd’s Pie

I used to have an obsession with the Madras Potatoes from the Whole Foods’ Hot Bar. After a long run or a tough workout, all I wanted to do was load up a brown paper take-out box with their delightful, spicy potatoes. When we left California’s Bay Area, it marked the end of Whole Foods’…

Wild Rice Mushroom Soup

This vegan soup recipe is hearty, flavorful, and healthy.  I love how sherry vinegar makes a good mushroom soup, an extraordinary mushroom soup.  It’s the secret ingredient that really makes this recipe!  I do not recommend skipping it, because you’d be missing out.  But, if you really have a hard time finding it or you…

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…

Slow Cooker Potato Soup

Like most of the U.S. population, potatoes are one of my absolute favorite comfort foods.  And while it’s definitely a food associated with North America, it has a much longer history with South America.  Cultivation of the potato in South America is thought to be somewhere around 10,000 years ago.  North America can thank Peru…

Porcini Mushroom Lentil Loaf

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 loaf that was flavorful, savory, and stayed together.  A loaf that was easy to make and delicious.  A loaf that would urge everyone that tasted it to get a second…

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…

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…

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…

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,…

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…