Zucchini and Tofu Ricotta Calzones

Calzones… delicious, hot pizza pockets from Italy. Even though they take a bit of time to make, they are 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 recipe, I made The Best Pizza Dough Recipe from the baking…

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 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 gnocchi come together,…

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…

Zucchini Stuffed with Italian Herb Risotto

Right now, I am going through a slight obsession with fresh oregano.  While it’s a member of the mint family, it tastes nothing like it.  With a bit of bitter flavor and giving off a smell that’s somewhat like thyme and somewhat like sage, oregano is a staple in many Western pantries.  When I think…

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…

Garlicky Potato-Zucchini Pancakes

This recipe is inspired by Slovakian zemiakové placky. It preserves some traditional elements (potatoes, garlic, etc), but does take some departures (vegan sour cream, etc). I also prepare them by baking them, instead of frying them. The flavor is still there. All in all, they are easy to make, smell amazing baking in the oven,…

Slow Cooker Pumpkin Enchilada Casserole

After almost 6 months out there, I decided to revise this recipe.  I’ve made some changes–eliminated the almond ricotta and substituted a cilantro-scallion infused tofu ricotta.  And I’ve gotten rid of the potatoes, and added in spinach.  And even though I don’t love vegan cheese, I added more to this version.  All-in-all, I prefer this…