Cowboy Skillet Pie

This recipe is inspired by my childhood next door neighbor, who used to host parties out of his garage. He would set up long folding tables, and everyone would come out with hot dishes, barbecue, warm rolls and amazing desserts. The adults would drink beer, and the kids would run around. I always loved that…

Braised Red Cabbage and Carrots

It’s savory, sweet, sour and totally delicious! Braised Red Cabbage and Carrots is light and acidic, and makes a terrific side dish that isn’t chock-full of sodium, fat or calories. This recipe takes some time to make (about an hour), but has very simple ingredients and is easy to do. The only requirement is patience!…

Roasted Acorn Squash Stuffed with Wild Rice, Apples and Walnuts

With the holidays swiftly approaching, it’s time to think about a vegan main course that’s worthy of celebration. This recipe is absolutely delicious, has a nice presentation, and delightful contrasting textures. It takes a bit of time to roast the squash, but it’s easy to do with my step-by-step directions. And the filling is everything…

Vegan Creamy Polenta with Roasted Vegetables

Sometimes, I think I should have called this blog, “The Hearty Vegan Kitchen”. It’s probably taken already, but I want to think it rings true for nearly all the recipes that can be found here. And this recipe is no exception. Plus, the vegetables smell absolutely exquisite roasting in the oven. Is it the roasting…

Roasted Carrots and Farro with Citrus, Ginger and Dill

This recipe works well as a warm side or as a cold grain salad. As a warm side, it can be served directly after combining all the elements together. If you choose to serve it cold and it has been marinading in the fridge for a few hours, make sure to taste it and refresh…

Slow Cooker Seitan and Green Pea Stew

As cooler months approach, I get more and more excited to breakout my slow cooker. I love how it infuses vegan ingredients, like seitan, potatoes, jackfruit, carrots and more, with intense flavor. Not only is the slow cooker easy to use, but next thing you know, you have a dish saturated in deliciousness. And this…

Hearty Seitan and Winter Wheat Berry Chili

I’m going through a phase with whole grains.  Maybe it’s because Bob’s Red Mill is right down the street?  Maybe it’s because I feel burnt out on brown rice?  Maybe it’s because the texture of whole grains are more interesting to eat?  It is probably all of these things.  And fall is the perfect time…

Portobello Mushrooms Stuffed with Rosemary-Sage Lentils

If you are tired of the same old, same old frozen Tofurkey for the holidays, have I got the main entree recipe for you!  The lentil filling is loaded with rosemary, sage, bread crumbs, carrots, leeks and celery.  The portobello is drizzled with balsamic vinegar, and keeps the filling moist.  Between the lentil filling and…