Super Crunchy Potato Salad

Inspired by the Arab Salad (or Israeli Salad), this recipe features many of its hallmark ingredients–tomatoes, cucumber, parsley, lemon juice, olive oil, and more. But then, it takes a detour. In the end, Super Crunchy Potato Salad tastes refreshing, loaded with satisfying textures and absolutely delicious! Summer heat can be brutal on fresh veggies. If…

Sicilian Eggplant Crostini

Fancy appetizer, delicious snack, light lunch, hearty side. However you look at it, these vegan crostini are where it’s at! Some crushed red pepper, green olives, eggplant and fresh tomato… it’s really something. A few bites, and it’s on to the next one. They taste amazing straight out of the oven or after several hours…

Rosemary Walnut Lentil 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 in the vegan pâté recipe, I was…

Zesty Pesto and Artichoke Ricotta Lasagna

It seems like there are a lot of faux ricottas out there.  I challenged myself to think of a faux ricotta that was not made from tofu or nuts, and came up with artichoke ricotta.  It’s soy free, nut free, and totally plant based!  Having experimented with it for a previous recipe, I decided it…

Vegan Hominy Chili Bake

The hominy chili filling is smoky, spicy, and very easy to make. The cornbread crust is moist and sweet. Baked together for ~25 minutes, and it’s a delicious meal that will keep everyone coming back for more. It might seem complicated to pull this off, but this is not hard to do. A little time…