My favorite part of Thanksgiving has always been my mom's stuffing recipe, which has been passed down through generations. I've veganized it (with a few additions of my own of course) and prepared it in a number of different ways over the years. One of my favorite applications is stuffed acorn squash. It makes a beautiful addition to any Thanksgiving table.
Read MoreTofu Scramble Ranchero
A popular Tex-Mex breakfast, Huevos Rancheros, means "Rancher's Eggs" and typically consists of tortillas covered in fried eggs and spicy tomato sauce, sometimes with beans. My veganized version of this recipe turns the eggs into a yummy, protein-filled tofu scramble that is perfect for waking up and getting energized in the morning. It also makes a great breakfast-for-dinner.
Read MorePumpkin Snickerdoodles
In case you haven't noticed lately, the past few years have seen pumpkin flavored treats growing and growing in popularity each fall. This year it seems like EVERYTHING has to be pumpkin flavored, and you know what? I can't be more happy about it. BRING IT ON.
Read MoreTofu Yakisoba
Most people who know me know that I prefer spicy food with bold flavors, and that's the kind of food I tend to cook. This recipe is an exception.
Read MoreGlazed German Apple Cake
I once had the great privilege of visiting Germany, and while I was in Munich, I sampled a cake I saw in a number of bakery windows. It was bursting with a multitude of luscious apple slices that were barely held together with a dense, lightly sweetened dough.
Read MoreWhite Chili
I decided it was time to inaugurate the first soup recipe on this blog, and with the weather turning colder and colder, a chili seemed like the best choice. I've also decided to start doing something new. From now on, I will dedicate each soup recipe to someone awesome in my life.
Read MoreBalsamic Sesame Tempeh and Sweet Potatoes With Mustard Greens
In our house, we often use the phrase "happy tummy feeling". It describes feeling full, but in a particular kind of way. There's a fullness that comes with eating a plate of french fries, but it's not really a happy fullness. It's more of a heavy, greasy, oh-my-god-why-did-I-do-that fullness, which is the opposite of happy tummy feeling.
Read MoreSeitan Normandy
In our house, this dish signifies the beginning of fall. It's named after the Normandy region of France which is famous for (among many other things) its apple brandy. The brandy, called Calvados, is also named for the region in which it was first distilled centuries ago, and continues to be made there. Although Calvados has many applications, both sweet and savory, in food or drink, this one is by far my favorite.
Read MoreTamale Pie
Casserole season is upon us! Let's start with one that everyone seems to dig - good old fashioned, American tamale pie.
Read MoreKheer
Kheer, a heavenly spiced Indian rice pudding made with fruit and nuts, is one of those desserts I started missing as soon as I went vegan. I was very happy to learn how easy it is to make at home. It can be enjoyed warm or cold, making it a perfect year-round treat.
Read MoreEggless Salad
Okay, yes, it's been done before. Everyone knows that replacing the egg in egg salad with tofu is one of the easiest vegan things you can do in the kitchen. But is it worth it? What I mean is, does it taste good? Good enough to remind you of sunny picnics and squirrels and hitting your sibling in the head with a frisbee "on accident"? Don't pretend you don't know what I'm talking about.
Read MoreSeitan and Roast Potatoes With Mustard Sauce
"I'm a meat and potatoes kinda person." That's a thing people say, isn't it? I suppose it's to let others know that they're approachable and down-to-earth. Well, are you a meat and potatoes kinda person? If so, you'll love this dish. If you're not, you'll still love this dish because it has a subtle French twist - just a small eccentricity in the form of a tangy, creamy mustard sauce. Everybody wins!
Read MoreChocolate Peanut Butter Banana Bars
Today we're channeling our inner funky monkey with the time honored combination of peanut butter, bananas and chocolate. The rich decadence of these bars makes them more of a special treat than an everyday snack, but they're great to serve to people who think that vegan food is all cardboard and dandelion leaves.
Read MoreBlack Bean Empanadas
Finger foods are great. They're convenient, there's less silverware to wash, and people don't shake their heads at you if you eat them while standing up and walking around. This is why finger foods are well respected at parties. So, for you, I present a party-sized recipe of yummy, spicy veggies in a delicate, flaky pastry. Let's make some empanadas.
Read MoreDeep Dish Pizza with Spinach and Mushrooms
I have always been a huge fan of deep dish pizza, even before I went vegan and before I moved to the Midwest. I'm deep dish to the core, which is why you better believe this pie rocks.
Read MoreWaffles
Think about it. What sane person - man or woman, adult or child, vegan or non-vegan - doesn't like waffles? Fluffy on the inside, crispy on the outside and filled with any combination of goodies you can imagine...is there really a single soul who will claim to dislike them? This is why you need to make waffles all the time, and serve them to anyone who comes to visit. Serve them for brunch. Serve them for dessert. Serve them for dinner. I'm serious. Why not?
Read MoreGrilled Tempeh Sandwiches With Sun-dried Tomato Artichoke Spread
Ok, guys. It's time to put down the Tofurkey and get serious about sandwiches. When is making a fancy sandwich worth the extra work? When it's THIS sandwich. I don't screw around with caramelized onions, people. I pair them with a heavenly sun-dried tomato artichoke spread that's ridiculously easy to make. Did I mention the peppery arugula and basil? Let's do this.
Read MoreCoconut Lime Tea Cookies
Some call them tea cookies. Others call them Mexican wedding cookies or snowballs. I call them delicious!
Read MoreThai Green Curry With Kermit Eggplants
The aptly named kermit eggplant is a farmer's market favorite that's delicious and fun to cook with. One of its best applications is Thai green curry. Thai curries are notorious for requiring long lists of ingredients, but if you're willing to use a prepared curry paste, it turns out it's actually pretty easy being green!
Read MoreGingery Peach and Bourbon Cream Cupcakes
If you're a fan of boozy desserts like I am, these grown-up cupcakes will hit the mark. They take a little time to prepare, but are pretty much my most favorite cupcakes in the whole world, so I think they're worth it!
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