Tempeh Turnip Hash

Recently, I was out for brunch with some friends, and had a very subpar vegan hash.  All I could think was, I am positive I could do this better.  And so, I went home and thought about it for a few days.  In the end, this hash is where it is at!   Using turnips…

Slow Cooker Potato Soup

Like most of the US population, potatoes are one of my absolute favorite comfort foods.  And while it’s definitely a food associated with North America, it has a much longer history with South America.  Cultivation of the potato in South America is thought to be somewhere around 10,000 years ago.  North America can thank Peru…

Pecan, Pear and Fennel Galette

My first time creating a galette, I came up with the Southern Cornmeal Galette.  If you haven’t tried it, it is amazing.  Angels sing when it comes out of the oven.  After I tasted it, I thought, “My work with galettes is done.” Until now. It felt like it was time to try creating a…

Chard Gratin

When I usually think of “gratins”, I think of potatoes.  And while I *love* potatoes (who doesn’t?!), I also love chard.   Swiss chard in a creamy sauce is topped with seasoned breadcrumbs, and baked to perfection.  It is the definition of comfort food, but also has an elegance about it.   Chard Gratin Bread…

Brandy Shiitake Mushroom Gravy

With the holidays on the horizon, I felt like it was time to come up with a new gravy.  I tend to make the same one every year.  Why not jazz it up with a little brandy and shiitake mushrooms?  Why not, indeed?!  This gravy tastes amazing on mashed potatoes, stuffing, loaves, or really anything…

Roasted Garlic Spinach Artichoke Dip

When I think of traditional Spinach Artichoke Dips, I think of deliciousness, but also think of the very high fat content.  There’s just so much cheese, and then, cream cheese, and maybe, probably, sometimes, sour cream?!  I wanted to come up with a plant based variety that didn’t just swap out the package of dairy cheese for…

Hearty Seitan and Winter Wheat Berry Chili

I’m going through a phase with whole grains.  Maybe it’s because Bob’s Red Mill is right down the street?  Maybe it’s because I feel burnt out on brown rice?  Maybe it’s because the texture of whole grains are more interesting to eat?  It is probably all of these things.  And fall is the perfect time…

Vegan Broccoli Cheese Soup

When I was a kid, my favorite vegetable was broccoli.  Every year on my birthday, my mom would let me pick what I wanted to eat for dinner.  With zero hesitation, it was almost always Mollie Katzen’s recipe for The Enchanted Broccoli Forest.  But I have to give it Mollie, how could a veggie kid…