Vegan Stovetop Chili Mac and Cheese

This recipe is easy to execute (no baking!), yields a lot of food (~6 servings) and tastes cheesy, spicy, and smoky. It’s the perfect hearty meal for any time of year! If you do not have a high speed blender (ie Vitamix, Ninja, etc), you can still make this recipe. Simply soak the raw cashews…

Kidney Bean Succotash

Lima beans are my least favorite vegetable. Maybe it’s the way I’ve had them prepared? Maybe it’s because I just haven’t acquired a taste for them? If they are in front of me, I will eat them, because they are food. And in my opinion, food should never be taken for granted or wasted. But,…

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…

Savory Mushroom Burger

Many vegans, plant based folks, vegetarians, and the culinarily adventurous enjoy a good old fashioned mushroom veggie burger. 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 burger. Over a year. I knew I wanted to…

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…

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…

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…

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…

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…

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…

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…

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…