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 of this recipe. Sautéing the onions and garlic creates a nice base. Allowing the…
Tag: Vegetarian
Wild Rice Mushroom Soup
This vegan soup recipe is hearty, flavorful, and healthy. I love how sherry vinegar makes a good mushroom soup, an extraordinary mushroom soup. It’s the secret ingredient that really makes this recipe! I do not recommend skipping it, because you’d be missing out. But, if you really have a hard time finding it or you…
Roasted Cauliflower with Lemon-Tahini Sauce and Za’atar
In Portland, there is no shortage of very, very good vegan food. Wait five minutes and another restaurant, natural foods store or food truck opens to the public. And one of my favorite things is tasting EVERYTHING VEGAN. Sometimes, I think I could do it better, and other times, I am inspired by what I’ve…
Slow Cooker Pomegranate Walnut Lentil Stew
A few months ago, I was reading about fesenjoon, a Persian stew that uses ground walnuts and pomegranate molasses to create a savory, sweet and sour flavor. While there are variations in how to make the stew, it usually involves chicken or duck. This recipe takes inspiration from fesenjoon, but goes down a vegan…
Vegan Greek Spinach Pastry
While traditional Greek spanakopita has feta, eggs, and butter, this vegan spanakopita-inspired 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, I love what the fresh herbs bring to this recipe. Fresh marjoram is like…
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 U.S. 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 vegan galette, I came up with the Southern Cornmeal Galette. If you haven’t tried it, it is savory, hearty and tastes amazing. After I tasted it, I thought, “My work with galettes is done.” Until now. This vegan galette recipe is a savory-sweet pastry that proudly shouts, “WINTER!” Maybe it’s…
Swiss Chard Gratin
I didn’t knowingly eat Swiss chard until I was in my 30’s. And once I did, I thought I had made an amazing personal discovery. I wanted to eat it all the time. That’s one of my favorite things about trying new foods! This vegan gratin recipe is creamy, comforting and loaded with Swiss chard….
Porcini Mushroom Lentil Loaf
Traditionally, I am not a fan of “loaf” of any kind. I usually find them a bit underwhelming. So, I felt challenged to create a loaf that was flavorful, savory, and stayed together. A loaf that was easy to make and delicious. A loaf that would urge everyone that tasted it to get a second…
Brandy Shiitake Mushroom Gravy
With the holidays on the horizon, I felt like it was time to come up with a new vegan mushroom 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, lentil loaf,…
Spinach and Fennel Sourdough Stuffing
This vegan sourdough stuffing recipe is incredibly flavorful and savory. It incorporates vegan Italian sausage, spinach, fennel, and sourdough bread cubes. It’s perfect for fall, winter, Thanksgiving, holiday celebrations or any time you want really good vegan stuffing. When my family gets together, I always ask, “What do you want me to make?” And…
Roasted Garlic Spinach Artichoke Dip
Traditional spinach artichoke dip is loaded with cheese, cream cheese, and sometimes, even sour cream. This vegan roasted garlic spinach artichoke dip takes inspiration from the classic appetizer, but it is not meant to be a perfect copycat. Instead, it depends a lot less on vegan dairy products to bring the flavor, and a lot…
Hearty Seitan and Wheat Berry Chili
This vegan chili recipe is easy, tasty and hearty. Often, vegan chili consists of beans and a few vegetables, like green peppers, onions, and sometimes, corn. I like how this vegan chili recipe brings an additional punch of heartiness with meaty chunks of seitan and chewy wheat berries. These two ingredients not only amp up…
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 to Mollie, how could a veggie…
Sun-Dried Tomato Lentil Wheatballs
Lentils, toasted walnuts, sun-dried tomatoes, lemon peel, spelt, a little bit of oregano, a little bit of parsley, and some torn spinach. Delicious, rustic, homemade “wheat”-balls! Perfect for pasta night topped with your favorite marinara. Tasty on a hoagie bun topped with sauce and melted cheese. Or if you’re feeling especially ambitious, make them according to…
Chipotle Sweet Potato Red Lentil Soup
This is one hearty vegan soup! As it cooks up, it gets thicker, so if you prefer a thinner soup, stir in some extra water or broth right before serving. This soup also has an identity crisis. Is it chili? Is it stew? Is it vegetable soup? It’s probably all three? But regardless of…
Slow Cooker Middle Eastern Chickpea Eggplant Stew
This stew is inspired by Middle Eastern cuisine—pomegranate molasses, saffron, cardamom, and more. It smells absolutely heavenly while it’s cooking! The flavor is warming, slightly tangy, and comforting all at once. And it tastes delicious served over a bed of fluffy couscous or short grain brown rice. Pomegranate molasses is a common ingredient in Persian and…
Orecchiette with Broccoli Rabe, Sun-Dried Tomatoes and Cannellini Beans
Often confused with broccolini and broccoli, broccoli rabe has a very different flavor. While broccoli is sweet and broccolini is even sweeter, broccoli rabe is slightly bitter. The flavor reminds me of a more amped up collard green or Brussels sprout, but definitely nothing like broccoli. In fact, it is more closely related to a…
Shiitake Mushrooms and Brussels Sprouts with Farro
Awhile back, my cousin was looking for a Brussels sprout recipe. I realized that I didn’t have any to share. While we eat them roasted throughout the fall and winter season, that’s about the extent of it. So, I challenged myself to think of a new way to incorporate Brussels sprouts into our rotation of…
Gnocchi with Cannellini Beans, Tomatoes, and Spinach
When I am tight on time, this is one of my favorite meals. It is quick, easy, and hearty. And it has…drum roll…7 ingredients, including the salt! Sometimes, simple is best, and leave it to Italian food to perfectly showcase this maxim. Because this recipe has so few ingredients, it’s important to follow the…
Butternut Squash and Spinach Soup
Butternut squash, spinach, sage, celery, onion, and garlic. This is a savory vegan soup that’s perfect for the cooler months of the year. Not only that, it cooks up fast, especially if you use frozen butternut squash. The entire soup leaves you wanting more, and that’s the sign of a hit! As a variation, stir in 1…
Slow Cooker Cajun Kidney Beans and Brown Rice
As being vegetarian became more mainstream in the U.S., my family of origin joined the movement. Along with many other books about vegetarianism, my mother read Diet for a Small Planet by Frances Moore Lappé. Written in the 1970’s, Diet for a Small Planet centered around going vegetarian for environmental reasons, and how world hunger…
White Bean Jackfruit Chili
As the kiddos go back to school, I can’t help but think of vegan chili. It tastes great on it’s own, or loaded up with vegan sour cream, scallions, avocado, or with a bit of shredded vegan cheese. For the contrast in textures, I like a few crushed tortilla chips in mine. For this recipe,…