tested, tasty, vegan
I make Vegan No-Chicken Noodle Soup when I’m cold or tired and I want something warm and cozy. It’s the perfect comfort food. I don’t miss the pieces of chicken usually found in chicken noodle soup. Before going vegan, I used to avoid the chicken bits, leave them behind in […]
This Carrot Ginger Miso Dressing is zesty, vibrant and brings liveliness to my salads. I’ve had this style dressing on side salads at Japanese restaurants and I love it. I’m so happy I can have this yummy dressing at home! Enjoy this dressing in salads & bowls with mixed greens […]
I love my mom’s Apple Crisp! It was effortless to convert her recipe into Easy Vegan Apple Crisp. This recipe is low ingredient, decadent, and smells divine while it’s baking. Do you like apples? I recommend using tart or a mix of tart and non-tart apples. I’ve made this with […]
These Slow-Roasted Zesty Greek Lemon Potatoes have an elevated restaurant-quality that reminds me of an expensive brunch or dinner out. The lemon flavor is addictive and refreshing. They are fluffy, yellow pillows of zesty goodness. Make these potatoes when you want some wicked-tasty potatoes and you feel like having the oven on to warm your house. […]
Whole Roasted Cauliflower & Vegan Makhani Sauce is an impressive main dish for the holidays―it looks like a bubbly volcano on your table! Smelling it bake in the oven will make your mouth water.
This curried makhani sauce is creamy, buttery, and decadent. Serve with rice, naan bread, or ancient grains. The leftovers are great in wraps and bowls[…]
I asked Google for the official True Food Kitchen Ancient Grains Bowl recipe and I received it in just a few clicks. Thank you, True Food Kitchen & South Florida Sun-Sentinel! True Food Kitchen has Vegan Options—plural Our restaurant of choice when dining with family and friends of diverse dietary […]
Instant Pot Turkish Red Lentil Soup is hearty, delicious, and simple to make. It eats like a stew and freezes like a dream. I love making this soup in the fall and enjoying it with fresh baked sourdough bread. Instant Pot or stovetop both work If you don’t have an […]
I first had rice cakes here in Denver at The Bronze Empire. This is also where I had frozen tofu for the first time. Frozen tofu is used in the Vegan Noodle House Ramen with Tofu recipe, which inspired this spin-off Miso Rice Cake Soup recipe. The Bronze Empire staff is very knowledgeable about […]
These Miso Oven Glazed Yams are flavor-packed, addictive, and made with less oil than the True Food Kitchen recipe they are adapted from. It was a good day when I got ahold of the recipe for True Food Kitchen’s Ancient Grains Bowl. I first made the yams with one third […]
Vegan Jackfruit Barbacoa is hearty, spicy and tastes like tender meaty goodness. The first time I had jackfruit I was very surprised by how much it tasted like slow-cooked pulled pork. If you haven’t drunk the Instant Pot Kool-Aid, I’ve got you—this can be made using the stovetop and the […]
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