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…

Cream of Celery Soup

I’m one of those weirdos that eats the celery on the veggie party tray. I know, who eats the celery? Well, it’s this person. I love the crunch, freshness and slightly salty aftertaste. I like how it compliments dips. And yet, celery doesn’t need to be on a veggie party tray for me to appreciate…

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…

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…

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…

Sun-Dried Tomato Lentil Wheatballs

Lentils, toasted walnuts, sun-dried tomatoes, lemon peel, spelt, a little bit of oregano, a little bit of parsley, and some torn spinach.  Delicious, rustic, homemade “wheat”-balls!  Perfect for pasta night topped with your favorite marinara.  Tasty on a hoagie bun topped with sauce and melted cheese.  Or if you’re feeling especially ambitious, make them according to…

Herbed Bean Salad with Garlic Toast

There’s a few things I really love… fresh herbs, beans, peas and garlic toast!  This vegan bean salad recipe combines all of them for a seamlessly delicious meal.  I love the contrast between the warm, crisped garlic toast, and the cool, fresh bean salad.  The celery brings some crunch, and the sherry vinegar brings the…

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…

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…

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,…

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…

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…

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,…

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…

Vegan Fish Chowder

When I was a kid, we eliminated eating meat over the course of a year.  First, it was no red meat.  Then, it was no chicken.  And in the final phase, it was no fish.  My parents told us that we were always welcome to eat meat outside of the home, like if we went…