tested, tasty, vegan
This savory and satisfying Lemon Garlic Sautéed Spinach is easy, quick, and low ingredient. It’s also a tasty way to use up some spinach that is a little wilted and not as fresh as you’d want in a salad. Enjoy Lemon Garlic Sautéed Spinach with pasta & Vegan Garlic Alfredo […]
I’ve tried a few different tofu and chickpea-based scrambles, but I always go back to this Vegan Tofu Veggie Scramble. Add black salt to make it eggy My taste buds have changed over the years since becoming vegan. I now find the taste or smell of anything sulfuric or eggy […]
This Vegan Spinach & Artichoke Dip brings back memories! I remember many happy hours in my 20s with Spinach & Artichoke Dip. It usually involved a tummy ache, but not this time! This vegan version is much healthier, but it legit reminds me of the real deal. This is a […]
This vibrant Curried Coconut Carrot Soup is alive with spice while being both creamy and savory. Since we use unsweetened coconut milk, it doesn’t lean sweet. The flavor stays balanced, yet decadent.
As a bonus—it’s a fun food alliteration. This soup, as with most curried things, is better if it sits in the fridge overnight, allowing time for spices to marry and open[…]
These Marinated Portobello Mushrooms & Chimichurri-Gremolata Sauce are hearty. Each bite is satisfying and packed with flavor. If you just want to make the sauce, click here. This Chimichurri-Gremolata Sauce is oil-free. It has elements of both chimichurri and gremolata. The mushroom recipe is similar to my Easy Oven-Roasted Marinated […]
This smack-you-with-flavor Oil-Free Chimichurri-Gremolata Sauce is wonderfully intense. Yep. It had been too long since I’d posted yet another green sauce. Hybrid This sauce isn’t quite a chimichurri because it’s oil-free. It’s not really a straight gremolata either because it’s blended until smooth. It’s a little bit of both. Two […]
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 […]
This is a reduced oil adaptation of True Food Kitchen’s Cilantro Pumpkin Seed Pesto, which is served in their Ancient Grains Bowl. This stuff is bold, bright, and vibrant. If you are detecting a pattern here—you’ve nailed it! These True Food Kitchen recipes will soon be rolled into one big adapted, […]
These decadent Easy Vegan Cream Cheese Stuffed Dates are inspired by Devils on Horseback and the many variations of the aforementioned I served while working in hip restaurants. I used to describe them to customers as “meat candy” and they were always a hit. I thought about trying to cutesy up the […]
These Miso Eggplant & Red Onion Skewers are easy, rich, and delicious served right out of the oven, off of the grill, or at room temperature. If you are not sure about how you feel about eggplant, these skewers might make you a fan. Serving suggestions for Miso Eggplant & […]