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….

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…

Gnocchi with Swiss Chard and Tomatoes

This recipe 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 ready-to-use. When this is the…

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. Sautéing the onions and garlic creates a nice base. Allowing the dried herbs to…

Slow Cooker Vegan Italian Beef

This recipe is a revision of my previous recipe for vegan Italian beef, and takes it to the next level. For this recipe, I combined shredded jackfruit and thin-sliced seitan to create an unforgettable texture. Together, they are magical. I also wanted to create a broth that was healthier. Last time, I used prepackaged broth,…

Carrot Artichoke Tortellini with Garlic Butter Arugula

Three weeks ago, I decided I wanted to make stuffed pasta. The biggest issue holding me back was the filling.  In the US, there are a few stuffed vegan pastas on the market.  Ten years ago, there was only one or two companies that made stuffed vegan pastas, so having a few more different flavors…

Spinach, Wild Mushroom and Pea Gnocchi

I made vegan gnocchi for the first time in college.  It was during the time I was studying the Italian language, and it was an epic fail.  My gnocchi were too wet, and fell apart in the water.  The ones that didn’t fall apart clumped together on the bottom in one big, oddly shaped ball….