Vegan Tortellini with Almond Ricotta

This vegan tortellini recipe uses store bought vegan wonton wrappers, almond ricotta, and a few staple items, like fresh parsley and garlic powder. While this recipe includes directions for a simple garlic butter and grape tomato sauce, you can also dress your tortellini in marinara sauce, pesto sauce or the sauce of your choice. This…

Vegan Italian Herb Risotto

When it comes to creating creamy risotto, stirring is everything.  As the rice grains rub against one another during the stirring, they release some of their starch.  This creates the creamy consistency.  The creaminess doesn’t come from cheese, milk or cream.  It comes from good old fashioned stirring. And that means, it’s important to use…

Vegan Almond Ricotta Cheese

What is a vegan substitute for ricotta cheese? Vegan almond ricotta! It tastes creamy, bright, cheesy, and salty. It’s everything people love about ricotta cheese with none of the dairy! This recipe for vegan almond ricotta makes ~1 cup. It has no oil, no tofu, no nutritional yeast and no cashews. Just good ol’ slivered…

Zucchini and Tofu Ricotta Calzones

Calzones… delicious, hot pizza pockets from Italy. Even though they take a bit of time to make, this vegan zucchini and tofu ricotta calzone recipe is easy to execute, hearty, and oh so tasty. I love to serve them with some marinara or pizza sauce on top. Total yum! For this vegan calzone recipe, I…

Gnocchi with Pesto and Grilled Eggplant, Zucchini and Cherry Tomatoes

Whether you make your gnocchi from scratch, buy your gnocchi prepackaged, or use a gluten free variety, it is always absolutely delicious. This vegan gnocchi dinner recipe is easy, hearty and packed with summer flavors. Vegan pesto is amazing on grilled vegetables, and it is also amazing on gnocchi. When vegan pesto, grilled vegetables and…

Vegan Pesto

You can use this fast, easy recipe for vegan pesto as a condiment, to dress pasta or zoodles, as a pizza sauce, on grilled vegetables with gnocchi, stirred into risotto and more! It yields ~1 cup. For the best flavor, make it right before you want to use it. Sautéing whole garlic cloves in the…

Orange Zest and Fennel Risotto

Risotto is one of my all-time favorite meals. It is simple, requires few ingredients, and is quite satisfying. While I have given tips about making a risotto in the past, there are only a few principles you need to adhere to to have success. If you do these three things, you’re on the right track….

Sicilian Eggplant Crostini

Fancy appetizer, delicious snack, light lunch, hearty side. However you look at it, this vegan eggplant crostini recipe is 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. This vegan crostini recipe tastes amazing straight out of the…

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 homemade vegan polenta recipe is no exception. Plus, the vegetables smell absolutely exquisite roasting in the oven. Is…

Gnocchi with Swiss Chard and Tomatoes

This vegan gnocchi recipe with swiss chard is fast, hearty and delicious. I use prepackaged gnocchi, but you can also make your gnocchi from scratch. If you want to make this gluten free, make gluten free vegan gnocchi! As an additional time saver, I also have used prepackaged Swiss chard that’s already washed, chopped and…

Slow Cooker Jackfruit Porcini Ragù

This is a revision of a previous vegan ragu 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….

Slow Cooker Vegan Italian Beef

So, what’s Italian beef? A Chicago classic, a U.S. Midwestern favorite. Scraps of meat are slow simmered in au jus, served in a hearty roll, and topped with hot giadiniera. This vegan Italian beef recipe combines shredded young jackfruit and thinly sliced seitan to create an unforgettable texture. Together, they are magical. The au jus…

Gnocchi with Cannellini Beans, Spinach and Tomatoes

When I am tight on time, this is one of my favorite vegan gnocchi dishes.  It is quick, easy, and hearty.  And it has…drum roll…8 ingredients, including the salt and the optional vegan parmesan!  Sometimes, simple is best, and leave it to Italian food to perfectly showcase this maxim.   Because this vegan gnocchi dinner…

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…

Vegan Marinara Sauce

Is marinara sauce vegan? Most of the time! When in doubt, read the label or ask. Marinara sauce is usually pretty simple, and this easy vegan marinara sauce recipe stays true to that ethos. Because marinara sauce uses few ingredients, it’s important to pick quality ones. If using canned tomatoes, try brands like Pomi, Mutti…

Zesty Pesto and Artichoke Ricotta Vegan Lasagna

Having experimented with vegan artichoke ricotta for the recipe for Carrot Artichoke Tortellini, I decided it might be worthwhile to whip up a summer lasagna that incorporated it, as well. As such, this is a recipe for vegan lasagna without tofu and without cashews. Garden tomatoes, fresh basil, and a tasty, zesty pesto.  The pesto’s…

Vegan Pizza with Wild Mushrooms, Fennel and Almond Ricotta

Wild mushrooms, fennel, fresh basil, heirloom tomatoes and almond ricotta make for one fancy, delicious vegan pizza recipe.  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.  Seriously delizioso!…

Vegan Minestrone Soup

Is minestrone soup vegan? Sometimes. Some cooks use chicken stock, some add parmesan cheese. Other times, it’s straight up vegan. It’s best to read the label or ask. This vegan minestrone soup recipe is loaded with fresh veggies and pasta. A little dry white wine and wow, super delicious. Or better yet, make it a…

Italian Tempeh and Peppers with Farro

In my quest to think of more creative vegan recipes with tempeh, I bring you Italian Tempeh and Peppers.  Grilled red and green peppers and red onion mingle with tempeh seasoned with fennel seeds, crushed red pepper, garlic and oregano, and all of it served over a bed of toasted farro with fresh basil, parsley…

Heirloom Tomato Salad

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 salad that puts it front and center?! When your garden is generous…

Vegan Panzanella Primavera

Panzanella salad is a Tuscan salad of stale bread, tomatoes, onions, cucumbers and fresh basil. It is usually dressed with olive oil and vinegar. And often enjoyed in the summer. Inspired by this Italian salad, this springtime vegan panzanella salad recipe is savory from the garlic and shallots, tangy from the lemon, a bit smokey…

Carrot Artichoke Tortellini with Garlic Butter Arugula

This vegan tortellini recipe is a fresh spin on the classic Italian pasta. The vegan tortellini filling uses grilled marinated artichokes, finely chopped carrots and fresh parsley. No nuts. No tofu. No soy. If you positively love artichokes, this is the one for you! Vegan wonton wrapper tortellini? Yes, it can be that easy to…

Zucchini Basil Soup

Years ago, one of my best friends would go to the farmer’s market, load up on zucchini and fresh basil, and make a batch of soup.  I always looked forward to it. Because even in the height of the summer, this soup made complete sense.  It was creamy without any cream, used garden fresh ingredients…

Herbed Stuffed Shells with Peas and Fennel

Spring makes me think of green.  Lots and lots of green.  When developing the recipes for this week, I found myself attracted to green vegetables.  It’s a week of peas, greens, asparagus and more.  One of my friends told me that I should call it “Green Week”, and that seems about right! Today’s recipe puts…