Recipes Archive

Seitan Skewers with Chimichurri and Jalapeno Lime Aioli

I’m just going to come right out and say that I know this recipe looks insane. There are tons and ingredients and lots of steps. It took me about an hour and half to make these skewers, but not all of the time was active, so it’s

Vegan Richa’s Indian Kitchen by Richa Hingle

I remember the first time I had Indian food. It was about 15 years ago and I was with someone who is now an ex. He was vegan, and I was vegetarian. There were two dishes on the menu that were vegan, so he ordered them both.

Buffalo Cauliflower Bites with Cashew Ranch Dressing

I know, I know. Just about every vegan blogger has a recipe for Cauliflower Buffalo Bites at this point, so this is nothing new. I have been faced with the task of creating five different canapés for a Rouxbe project, and I wanted to try my hand

The Good Karma Diet by Victoria Moran

Back in 2009 I enrolled in the Institute for Integrative Nutrition (when it was still a live school and classes were held on weekends), and my beloved cat Lucy passed away just hours before the first class was scheduled to begin. It was a terrible weekend for

Raw Vegan Tacos

Don’t let the long ingredients list here fool you  – these “tacos” are easy to make, and they don’t take very much time to put together. They’re pretty versatile, so if you don’t have an ingredient, such as one of the spices, they’ll still be delicious. The different

Vegan Pasta Primavera

This recipe was another Rouxbe assignment. The brief was easy this time: we were asked to make a dish with gluten-free pasta and fresh vegetables. Since it’s spring, I immediately had visions of asparagus and broccoli dancing my head. I put together a pasta primavera with rice noodles, fresh greens, and

Crave Eat Heal – Recipe and Giveaway

I’ve been anxiously awaiting the release of Annie Oliverio’s cookbook Crave Eat Heal for about a year now. We’ve never met in person, but Annie has become a friend though the vegan blogging community, and she was kind enough to include one of my recipes in the

Stir-Fry Inspired Salad

This dish is the result of my first “Black Box Challenge” in Rouxbe’s Professional Plant-Based Certification program. The challenge I was given was to make a side dish, soup, or salad using a leafy green and a starchy vegetable. We had to use two different knife cuts and one

Cappuccino Gels with Cashew Cream Topping

As I mentioned last week, I’m taking Rouxbe’s Professional Plant-Based Certification course, which is taking up a lot of my time in the kitchen. I recently had an assignment to create a gel using agar agar. I made coffee flavored gels and topped them with cashew cream

Sesame Black Bean Tacos

It’s been a while since I’ve posted a new, original recipe. I’ve been sent a lot of cookbooks to review, so I’ve been cooking through those, and I’ve been testing recipes for Allyson Kramer’s next cookbook. I’m also currently taking Rouxbe’s Plant-Based Certification course, which is taking up