Radish Salad with Fresh Dill and Scallions

Inspired by Slavic flavors, this radish salad recipe uses simple ingredients, is easy to make, and has a refreshing, crunchy texture. It’s works well for the winter or spring, but really, you could enjoy this year round. This recipe for radish salad is best served right away. The flavors and the crunchiness are at their…

Lemon Chickpea Asparagus Soup

Through times of stress, we must have compassion for ourselves and for others. Even though the uncertainty can feel crushing, it is possible to feel grounded again. To feel grounded again, means doing all the things–following a schedule, exercising, connecting with friends and family, getting fresh air, managing your anxiety or feelings of unease and…

Artichoke Potato Salad

Growing up in the U.S.’s Midwest, we had two types of potato salad—German and Classic American-Style. I didn’t like Classic, because many times, it had hard-boiled eggs in it. And even though German seemed more up my alley flavor-wise, there was bacon. Both salads were non-starters, so I avoided potato salad. In the 90’s, I…

Herbed Millet with White Beans and Asparagus

When I was growing up, my mother was a big fan of millet. She made a lot of millet loaf, which I would always smother in BBQ sauce. Years later, I would see millet become more popular in the U.S. due to the rise of the gluten free movement. Today, millet may still seem like…

Middle Eastern Wheat Berry Salad with Kale, Cucumbers and Tomatoes

If you love tabbouleh, you’ll love this hearty vegan wheat berry salad recipe! In some ways, it is very similar—tomatoes, cucumber, lemon juice, and olive oil are all involved. In other ways, it’s a departure—no parsley, loads of oregano, wheat berries, kale and capers. Add some additional spices, and we’re on our way to flavor…

Vegan Greek Spinach Pie

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…

Roasted Carrots and Chickpeas with Harissa Dressing

This vegan harissa chickpeas and carrots recipe works well roasted in the oven or cooked out on the grill.  I’ve included directions for how to do either method. No matter how you do it, I love the way the harissa dressing mingles with the carrots, red onions, chickpeas and garlic.  Served on a bed of…

Artichoke, Fennel and Farro Salad with Lemon Vinaigrette

In this salad, cooked farro is chewy and bouncy, and a nice contrast to crunchy raw fennel bulb.  The zip of the dijon pairs nicely with sweetness and slightly licorice flavor of tarragon. And shallots and garlic make everything savory! It’s a super tasty farro salad for lunch, a light meal, or as a side…

Vegan Mushroom Artichoke Quiche

This was one of the first recipes to my blog. Since that time, I’ve gotten better at my quiche game, so why hoard all the knowledge? It was time to update this gem–making it easier, more flavorful, and less reliant on vegan dairy replacements. Traditionally, I begrudgingly make my own quiche crust. I hate doing…

Spiced Carrot Soup

This soup is spicy in a warming curry way, bright from the lemon juice, savory from the fennel bulb, and a bit sweet from the carrots. All in all, it uses few ingredients, cooks up fast, and is very easy to make. And best of all, it tastes absolutely delicious. Ras el hanout is a…