My daughter, Andie, recently went vegan. I am beyond proud and SO happy. I don’t even know what else to say. I’m surprised and delighted that my low key vegan preachyness (is that a word?) got through to someone. Honestly, most of the time I feel like a caricature of myself while explaining why I…
I was craving pot pie yesterday. That creamy, gravy-like filling in a buttery crust. Yum! But how to recreate it now that I’m vegan? I had to get to work in the kitchen. Time to develop a recipe to satisfy the craving. I also wanted to make something easy enough to pass as a weeknight…
I was inspired to make this dish after enjoying vegan bulgogi at a restaurant on our last vacation. They served theirs in corn tortillas and topped the tacos with chunks of avocado. It was delicious, but I decided to make my own version and use more traditional toppings. I also wanted to develop a recipe…
This is one of those salads I could make all summer long and never get tired of it. It’s slightly sweet corn crunch blends well with the fresh flavors of cilantro and veggies, and I added smoked paprika for a little depth. Some may want to top their salad with fried bacon crumbles and crumbled…
Mmmmmm! Cheesy tortellini pasta topped with a creamy, slightly spicy pumpkin sauce and crunchy walnuts! This easy, healthy recipe is a great way to welcome autumn and the upcoming school year. It goes together quickly and is perfect for busy days! Note: To make this recipe vegan, simply substitute your favorite pasta for the cheese…
Have you ever tried making seitan? (aka “wheat meat.”) It’s this amazing, vegan protein that’s created by combining vital wheat gluten with other savory ingredients. Sometimes it’s boiled, sometimes it’s steamed, and sometimes it’s baked. In this case it’s pan-fried. Vital wheat gluten is high in protein, vitamins, and minerals, and low in fat and…
A wonderful twist on your average chicken salad! This yummy recipe can easily be converted to a vegan dish by substituting “chicken” seitan for the chicken, and vegan cream cheese for the chevre. I thought it would be fun to serve this up on grilled corn tortillas for true Mexican flavor. So good and such…
I love recipes like this because they’re easy, healthy, delicious, and versatile. Feel free to substitute broccoli or cauliflower in place of the asparagus, or add all three. Throw in some carrots too, if that sounds good to you. The possibilities are endless. *Note: You’ll notice the instructions say to not rinse the chickpeas. The…
Chickpeas are quickly becoming a staple in our home, and this quick salad is one of our favorite ways to prepare them. It’s smoky, crunchy, creamy, and wonderful! Use it as a topping for a green salad and you won’t need salad dressing, or use it as a filling for sandwiches or lettuce wraps! Delicious!…
There’s crunchy and then there’s SUPER crunchy. This sandwich is the latter. Unbelievably good, and actually pretty easy to prepare. You’ll need cooking parchment or a silpat mat for lining your baking sheet. Don’t skip this step of your cauliflower will stick to the pan and you’ll be mad. This recipe is adapted from one…
