- Vegan Parmesan Cheese
- Vegan Hoppin’ John
- Farro & Chickpea Salad
- Sweet Potato Pakoras
- Vegan Gougères
- Chana Masala / Spiced Chickpeas with Rice
- Black Bean Burritos
- Spiced Socca
- Greek Bean Soup
- Cold Sesame Noodles
- Mixed Vegetable Pakoras
- Vegan Celeriac Remoulade
- Vegan Pissaladière
- Curried Butternut Squash Soup
- Vegan Kale Pesto
- Vegetable Lentil Soup
- Savory Stuffed Flatbread
- Cashew Cheese with Garlic and Herbs
- Farro with Mushrooms, Carrots and Tomatoes
- Artichoke Chickpea Fritters
Category Archives: vegan
Simple and quick to make, this salty, savory “cheese” is the perfect condiment for sprinkling over pasta, grain bowls, soup, or other dishes that could use an extra dusting of flavor.
Hoppin’ John is a dish traditionally served on New Year’s Day to bring good luck in the year ahead. This spicy version is a blend of several different recipes we have tried and adapted over the years. It’s big on … Continue reading
Fast, easy, delicious, and nutritious, this salad makes a great lunch, dinner, or picnic dish. This recipe make a large batch — enough for 6-8 servings — and it keeps in the refrigerator for several days. It’s a great dish … Continue reading
Another delightful recipe for pakoras. This one was adapted from the Sweet Potato Pakoda/Fritters recipe on the fabulous Blend with Spices food blog. Here we increase the quantity of vegetables and bake the pakoras instead of deep frying them. The … Continue reading
These amazing cheese puffs are irresistible. Serve them with cocktails, as is often suggested, and you may forget all about dinner. This is a vegan adaptation of David Lebovitz’s gougères recipe.
This delicious take on Chana Masala was adapted from a February 1999 recipe for Spicy Chickpeas in the oldie but goodie magazine Food & Wine. This savory dish comes together quickly. We’ve made it countless times over the years and … Continue reading
These burritos are delicious, nutritious, and quick to make. A perfect weeknight dinner. The recipe makes a large batch, so it is possible to cook once and eat twice. Or, you can serve these to a crowd.
Mark Bittman’s traditional socca recipe is thoroughly delicious as is and needs no embellishment. However, adding a few Indian-inspired spices to the batter enhances the savory tones and unleashes deep flavor. This spiced socca is delightful on its own as … Continue reading
This spicy and delicious soup was adapted from the Classic Greek Bean Soup recipe from the marvelous cookbook, The Greek Vegetarian, by Diane Kochilas.
This recipe, a remarkable approximation of take-out sesame noodles, was closely adapted from a recipe in the New York Times.