Category Archive

It’s hard to resist the vibrant color and crisp-tender texture of these vegan burgers, which are made with chickpeas and roasted beets. And it’s hard not to love their great nutrition and whole foods ingredients, including chickpeas, almonds, flax seed, and vegetables! The burgers are oven-baked, with a pleasantly crispy exterior and tender, yet firm center. In place of traditional burger fixings, try serving them with crisp vegetables and a creamy sauce. It has really never been easier to run to the store…

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Here’s a simple recipe for making roasted cherry tomatoes (or grape tomatoes) in the oven with only five ingredients. These juicy, sweet, ultra-tender tomatoes roast on a sheet pan with whole garlic cloves, which impart extra flavor. The tomatoes are the perfect topping for toast, a saucy addition to bowls or pastas, and a flavorful layer for sandwiches or wraps. I can’t get enough of them, and they’re so easy to make! There’s a reasonable chance that at some point in time, you’ve…

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This 10-ingredient vegan tuna salad is the best, most flavorful plant-based “tuna” that I’ve tried. Canned artichoke hearts add a uniquely briny quality to the salad, while chickpeas give it protein and texture. In place of store-bought vegan mayonnaise, you have the option to use a wholesome, homemade vegan mayo with cashews. Perfect for sandwiches, wraps, crackers, and more—this recipe is a lunchtime game changer! What no-cook, easy plant-based lunch could be more welcome on a busy afternoon than a vegan “tuna” salad…

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Pickled red cabbage adds color, flavor, and crunch to any salad, bowl, wrap, or taco! This is an easy preparation (no sterilization, canning, or fermentation) that will allow you to enjoy nutritious red cabbage in a wide variety of ways. This has been my year of pickling all the vegetables, starting with cucumber slices, moving on to carrot ribbons, and not skipping over the classic: pickled red onions. Having a jar of pickled veggies in the fridge is similar to having a good…

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These lemon-marinated, baked tofu slices are perfect for sandwiches or for serving as a protein source with any simple vegan meal. The slices are tangy and seasoned with herbs. I like to use super firm tofu in this recipe, so that the slices are especially dense and chewy! Yesterday evening, I put a batch of these lemon-marinated baked tofu slices into the oven. It had been one of those days when I felt resistant to any amount of cooking. I didn’t even want…

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These easy vegan soy curl “chicken” strips are a versatile, nutritious and affordable homemade vegan alternative to chicken. You can use a batch of them to make chili, tacos, sandwiches or wraps, stir fry dishes, and so many other meals. I’ve spent a lot of time tweaking this recipe, and finally, it’s perfect! Let’s talk about soy curls. I still become surprised when I realize that more people don’t know about, let alone cook with, the wonderful plant protein that is a soy…

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Vegan streusel topping will add crisp texture, sweetness, and a hint of cinnamon to the tops of your muffins, cakes, and pies. My go-to recipe takes only five minutes to prepare, and it results in nice, BIG crumbs! The right proportion of flour, sugar, and melted (not solid) vegan butter is key for achieving that texture, and in this post, I’ll share why. I’ve been on a streusel kick this month. It all started over the summer, when I made a batch of…

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Quick pickled carrot ribbons can add tangy flavor, crunch, and a bright pop of orange color to salads, bowls, and sandwiches. If you love the flavor of pickled vegetables, this is an easy and fun variation to try! If you’ve ever made quick pickled onions, or if you make them regularly, then you may have had the experience of realizing what a high benefit-cost ratio they have. By this, I just mean that the flavor and complexity that pickled onions will add to…

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