When I was growing up, my mom’s close friend was vegan. In the 1980’s, this was uncommon in the U.S.’s Midwest. She was a wonderful role model–compassionate, kind, and giving. And she’d often shared recipes with my mom. It didn’t take long for her savory vegan tofu pot pie recipe to become a staple in […]
Inspired by Greek spanakopita, this savory vegan spinach pie recipe uses silken tofu, quinoa, and a bit of vegan shredded cheese. Kalamata olives and fresh herbs add complexity. While you can use dried herbs for this recipe, the fresh marjoram and thyme are very nice. Fresh marjoram is like a sweeter, woodsier oregano. The Greeks […]
My first time creating a savory vegan galette recipe, I came up with the Southern Cornmeal Galette. It used cornmeal, and tasted so good. I thought, I might be done making galettes. But man, if they aren’t so easy to make? Right? This vegan galette is a savory-sweet pastry that proudly shouts, “Winter!” Maybe it’s […]
Black-eyed peas were first introduced to Virginia during the 17th century. Grown throughout Asia and West Africa, black-eyed peas favor warm climates, and are extremely tolerant to drought. Thus, crops of black-eyed peas proliferated throughout the Southern United States, and to this day, continue to play an important role in Southern cuisine. This recipe blends common […]
This savory vegan tomato tart recipe is perfect for brunch, a light summer meal, or whenever your garden provides more tomatoes and herbs than you know what to do with. It’s so easy to make and delicious. It’s really important to thin slice the tomatoes. If you don’t, it will either be very wet or […]
Blitva is a traditional Croatian side dish that stars Swiss chard, potatoes and a lot of garlic. Inspired by this side dish, I created a vegan turnover recipe that included all three ingredients, and then, added buttery, delicious vegan puff pastry and hearty chickpeas. The result is a savory, delicious pastry that makes a great […]