Vegan Mincemeat Pockets
For many of us, there are certain foods we associate with holidays and family. Like the Party Cheese Ball, mincemeat pockets are another food that my mom used to make every Christmas when I was a kid. She hasn’t made them in years and I’ve been itching to make them for some time—and to veganize…
Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing
Well, I certainly didn’t mean to take such a long break from blogging, but the fall turned out to be quite a busy time for me. I appreciate you sticking with me and I promise to post more regularly in the next few months. So of course, my new recipe would have something to do…
Mushroom & Chard Stroganoff
Creamy pasta with mushrooms? Enough said. This dish is traditionally made with egg noodles, but to heck with traditions! As vegans, we know that it’s easy to veganize many “traditional foods,” and end up with a delicious meal–oftentimes, tastier than the original. You can also use whatever pasta you’d like; I just happen to go…
Lentil-Garbanzo Bean Salad with Creamy Garlic-Balsamic Dressing
With the fresh veggies, savory dressing, and some roasted walnuts for crunch, this salad is a easily my new favorite dish. Plus, it’s so easy to make when you use Trader Joe’s steamed lentils that are ready to eat. Let’s not forget lentils are loaded with protein, iron, and fiber–a powerhouse food ideal for any…
Vegan Buffalo Chicken Wraps
Yes, these are simple. No, I didn’t stretch my culinary mind too much and that’s all right. Sometimes you just need a veganized classic. Plus, I think it’s important to have recipes for those who are transitioning to a vegan diet where kale and quinoa might still be a little daunting. For the really adventurous, add…
Kale & Zucchini Bowls with Lemon-Cashew Sauce
Where did the summer go? As much as I love autumn and all the wonderful soups and stews that always accompany this favorite season of mine, I’m not quite ready for it. I’m still stuck on fresh veggie bowls that are perfect for a summer evening on the patio with a glass of wine. I know…
Couscous with Leeks & Shiitake Mushrooms
Our summer has been awfully busy and I haven’t spent a lot of time experimenting in the kitchen, however, not all great dishes have to take a lot of time. This flavorful meal is ready in about 20 minutes but it certainly doesn’t taste rushed. I used Trader Joe’s Harvest Grain Blend that has Israeli-style…
Quick & Easy Lentils with Spinach & Mushrooms
As much as I love to cook, there are times when I want to spend as little time in the kitchen preparing a meal as possible. We’re busy—we’ve got places to go, things to do, people to see! And I’m guessing you’re the same way. Unfortunately, the Standard American Diet (SAD) has allowed us to…
Savory Field Roast Loaf with Gravy
No, it’s not Thanksgiving yet, but who says you have to wait until then for a savory loaf like this? I’ve made this Lentil Loaf a couple of times and because I had a leftover puff pastry sheet from the previous recipe, this meal came together beautifully. INGREDIENTS: 1 Field Roast Celebration Loaf, cut into…
Chocolate-Apple Tart
Sometimes you’re just in the mood to make something sweet for breakfast…but this also makes a great after dinner treat. With some puff pastry in the freezer, the possibilities are about endless! INGREDIENTS: 1 puff pastry sheet, thawed 1 tsp vegan margarine Flour 1 apple (I used a Honeycrisp), sliced very thin 1 Tbs sugar…
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