Archive for vegan recipes

White Bean and Roasted Garlic Hummus

Hummus is traditionally made with chickpeas, but you can make an excellent hummus with white beans as well. Roasting mellows out the garlic and gives it an almost sweet flavor, so don’t be afraid of the garlic! Plus, it keeps the vampires away. (Except the ones that you don’t mind coming around…Damon or Stefan Salvatore, perhaps?)

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Enchilada Sauce

Part of my fondness for the Southwest is the fact that I love the regional cuisine. I learned to make this sauce when I was living in Tucson, and it is one of the best enchilada sauces I’ve had. And it’s so EASY to make! I love it over spinach and mushroom enchiladas, or black bean and sweet potato enchiladas, and it’s great to use in pancake-style enchilada casserole. The secret is the cocoa – don’t leave it out, it is essential!

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Instant Pot Pasta

A while back, I made an Easy One Pot Pasta that was SO SIMPLE – I didn’t think dinner could get any easier. I don’t say this often, but…I was wrong. This pasta in the Instant Pot is crazy easy and makes plenty of food, in just a few minutes. Don’t you just love one-pot meals?

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Maple Balsamic Brussels Sprouts

Who else loves Brussels sprouts? And yes, it is Brussels sprouts, as they are named after the city in Belgium. Doesn’t sound right, though, does it? Anyway – this is a very simple side dish, and it’s full of flavor. (I admit I’ve been known to eat a full batch of these for dinner!)

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Pasta Pomodoro

Sometimes, it’s best to follow the KISS principle: keep it simple, sexy! This recipe is SO easy – and it’s foolproof as long as you choose quality ingredients, including kick ass Italian tomatoes and the freshest basil you can find. In my quest to reduce waste, I’ve been buying jarred Italian tomatoes and keeping the jars (perfect when I’m shopping the co-op for bulk ingredients).

When summer rolls around, I’ll be making this with FRESH tomatoes!

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Walnut Parmesan

Full disclosure: I’m not a fan of the commercial vegan Parmesan cheese substitutes. They don’t have much flavor and they are far too expensive. This, on the other hand, is easy, it’s delicious, and it comes together in a few minutes flat. Give it a try – it’s excellent on pasta, pizza, and toast. Yum.

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Book Recommendation: Artisan Vegan Cheese

Once in a while, I come across a “must-have” vegan book. The current selection: Artisan Vegan Cheese by Miyoko Schinner. I’m obsessed with the cashew chevre – pictured above crusted with coarse sea salt and mixed peppercorns.

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Creamy Hungarian Cabbage and Mushroom Soup

Have I mentioned lately that I’m in love with my Instant Pot? It makes meal prep SO EASY. And fast. This recipe is based on the Moosewood Cookbook’s Hungarian Mushroom Soup, and it was inspired by a cup of soup I had recently at Sealevel City Gourmet here in Wilmington. It was a Hungarian Paprika Soup, and it was amazing! I searched a few recipes and settled on the Moosewood version, with a few slight modifications.

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Rosemary Maple Blue Corn Muffins

I’m not much of a baker, but this recipe is so easy and delish – it has made it into the rotation. The muffins are so sweet and cake-like…they almost taste like dessert! I served them with my White Beans with Rosemary and Kale (click on the link to check out the photo of the muffins, beside the beans) loaded with Easy Vegan Butter…the sweet and savory combination was absolutely sublime. Bon appetit!

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White Beans with Rosemary and Kale

While I started out wanting to create a copycat recipe of Zoe’s Kitchen’s white beans with rosemary, the concept for the dish evolved as I was prepping. I wanted to keep it simple and add up the nutritional value by adding some greens. The result? A fantastic, hearty one-pot meal! (I served the beans with Rosemary Maple Blue Corn Muffins – stay tuned for the recipe!)

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