Vegan sun dried tomato pesto pasta is the perfect simple weeknight meal! Gluten free pasta topped with homemade sundried tomato pesto (red pesto). Ready in under 20 minutes, this healthy dinner is both filling and flavorful! This recipe is vegan, dairy…
Vegan Apple Cider Cupcakes
These vegan apple cider cupcakes are the perfect autumn treat! They’re sweetened with apple cider, spiced with cinnamon, and topped with rich swirls of vegan cream cheese frosting. For all my love of cake, I don’t make cupcakes nearly enough. I associate them with birthdays and special occasions, rather than everyday dessert cravings or snacking. But why? Cupcakes are just a different presentation of cake, and cake is something I make all of the time. From banana cake to peanut butter and jelly…
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Red Curry Dumpling Soup with Kimchi
This red curry dumpling soup with kimchi is the epitome of a meal that’s as flavorful and filling as it is fast. Thanks to ready to eat dumplings and kimchi, it comes together in just about fifteen minutes. I often enjoy cool soups, like this carrot lemongrass soup or this gazpacho, during the summer months. But now New York City is entering fall, and it makes me excited for warm soup season. This curry soup with dumplings is actually a perfect in-between for…
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Crispy Broccoli Caesar Salad
This vegan crispy broccoli Caesar salad is the most satisfying vegetable dish I’ve made in a while! Before I get into it, a thank you for the kind words and messages I’ve gotten in the last week or so. I’ve been OK. Just focusing on my mom as she copes with a loss and weathering some challenges in my own life. I’ve missed weekend reading as usual, and I’ll be back to it this weekend. In the meantime, I’ve been turning to comforting…
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Classic Vegan Pumpkin Bread
No frills and nothing fancy: just a perfectly moist, classic vegan pumpkin bread! Pumpkin season kicked off last month. I kept trying to think of cool and creative things to do with my cans of pumpkin purée. But the first thing I really craved was a thick slice of pumpkin bread—no glaze, no add-ins, no frills—to be served with a cup of coffee. It’s a classic for a reason, right? Components of a classic pumpkin bread The right amount of sweetness Unlike banana…
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Vegan Eggplant Baked Rigatoni
This vegan eggplant baked rigatoni is the most perfect pasta dish for early fall. It’s a cross between Pasta alla Norma and baked ziti, and it’s a delicious way to use up your eggplant while satisfying your comfort food cravings. I’m sort of embarrassed to admit how tired I feel of cooking right now. In the early weeks of quarantine last spring, I was hooping that the stay-at-home time would inspire me to get especially creative in the kitchen. That hasn’t happened at…
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Vegan Corn Pudding
I know I just posted corn chowder, but it’s still corn season here, which means sweet corn is still on the menu. This vegan corn pudding is an easy, multipurpose side dish that straddles the space between savory and sweet. Pudding vs. casserole vs. soufflé I recently got Toni Tipton-Martin’s wonderful cookbook, Jubilee. Martin has a recipe for corn pudding that she describes as “a way for families to enjoy corn in a lush custard.” She also notes that corn pudding is also…
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Stewed Eggplant Tomato Lentils
I can’t think of a better way to celebrate late summer produce than with these stewed eggplant tomato lentils! They’re my first eggplant recipe of the season and a great one to start with. Soup vs. stew vs. topping I couldn’t quite decide on what kind of recipe I was trying to make as I made the stewed eggplant tomato lentils. At first, I had the idea of an eggplant and lentil soup. But then I thought to myself that it would be…
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Classic Vegan Cheesecake
This classic vegan cheesecake is a long time coming. It’s the first traditional cheesecake that I’ve shared on the blog, and it’s taken me a while to get it right. Early in quarantine, I hopped on Instagram stories and took a poll. I asked what sort of recipes readers would like to see more of during quarantine. Some of the answers were predictable: recipes featuring pantry staples, legume recipes, soups and stews, etc. There was enthusiasm for recipes featuring shelf-stable ingredients, which made…
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Vegan Potato Corn Chowder
Corn season has officially arrived! I can’t think of a better way to celebrate than with this hearty vegan potato corn chowder. This chowder has it all. Its got sweetness from corn, stick-to-your-ribs satisfaction from russet potatoes, and smoky flavor, as well as plant protein, from vegan meat. It’s also a simple, one-pot recipe that’s substantial enough to serve as a meal. Soup vs chowder When I was throwing this soup together, I kept thinking of it as a chowder and calling it…
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Classic Vegan Zucchini Bread
How is it that in all of this time blogging and baking things, I’ve never posted a classic vegan zucchini bread recipe? I’m correcting that today, having happily enjoyed this moist, tender loaf in the past week. This is a really great thing to do with all the zucchini that might be stacking up at your local farmer’s market. Or, if you have a garden and it’s teeming with zucchini right now, this is one place that your vegetables can go. Why this…
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Balsamic Grilled Vegetable Burgers
As a New Yorker who doesn’t have outdoor space of her own, I don’t have a regular grill. But I do have a grill pan, and these summer months are when I use it the most. These balsamic grilled vegetable burgers are my new favorite way to put it—and all of my summer produce—to good use. As you can see, these vegetable burgers are really just that: burgers made with veggies. I love homemade bean and grain patties, like my quinoa artichoke burgers…
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Vegan Peanut Butter Cereal Bites
Baking has been a wonderful companion through quarantine. However, it’s now the height of summer. The last thing I’d like to do on a 90-degree day is turn on my oven, which makes my apartment hot even if the AC is running. It’s the perfect time for no-bake treats, and these vegan peanut butter cereal bites are my new favorite! Technically speaking, this is a three-ingredient recipe. That’s not something I’m often able to pull off, but in this case, it works. You…
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Simple Vegan Burst Cherry Tomato Pasta
Less is more when it comes to summer produce. I think that this is especially true of ripe, sweet tomatoes. Today’s simple vegan burst cherry tomato pasta is proof. A couple years ago, I discovered Marcella Hazan’s famous tomato sauce via Food52. I was skeptical of how only four ingredients could lead to a flavorful sauce. As soon as I tried it, I understood. The sauce isn’t bold like many traditional marinaras, but it’s a classic in its own way. It has an…
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Vegan Cherry Cobbler
I’ve been on a major cherry kick this summer. Aside from snacking on dark sweet cherries from the Northwest, I’ve been roasting them by the pound. I serve them over ice cream and overnight oats, sometimes on toast and a few weeks ago, I even put a bunch of them into chocolate cherry ice cream. Today, I’m sharing a vegan cherry cobbler that’s given me many days of delightful dessert leftovers. Sweet cherries are so easy to love. There’s the natural sweetness, of…
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Tangy Chili Lime Tempeh Tacos
It’s been a while since I made a tempeh recipe! These tangy vegan chili lime tempeh tacos are a great way to showcase one of my favorite plant proteins. They’re also fast and don’t require a lot of cooking—a priority in these hot and humid NYC summer days. One of the things I often read about tofu is that it absorbs the flavor of any marinade you give it. This isn’t true of tempeh, which has an earthy flavor all of its own….
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The Best Vegan Strawberry Scones
I can eat strawberries by the pint during these summer months. I have no objections to enjoying them just as they are, with vegan yogurt, or with some cashew whipped cream. However, I’m also delighted to bake with my them, which is what I was up to last week. These are the best vegan strawberry scones I’ve had. They might also be the best vegan scones I’ve made myself! I’ve always loved scones, but I didn’t actually discover them until high school. There…
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Creamy Avocado Macaroni Salad
When I first became vegan, I spent a lot of time cooking dishes that were unfamiliar to me. I sampled new ingredients, including tempeh, quinoa, and a slew of other grains and legumes. Now that I’ve been vegan for more than a little while, I find myself gravitating toward comfort foods and nostalgic dishes. This has been especially true lately, with all of the uncertainty and unrest in the world. Macaroni salad was a childhood favorite of mine, and this creamy avocado macaroni…
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Vegan Chocolate Cherry Ice Cream
It is most definitely and officially ice cream season here in New York. Within only a few weeks, we had the typical spring to summer transition of suddenly moving from intermittently warm and cool days to sticky, humid, sunny ones. I don’t mind it one bit—it makes it easier to put on my mask and get outside—but I’m craving cool treats. This vegan chocolate cherry ice cream is hitting the spot! I’d say that this ice cream is a nice balance of effort…
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Smoky Glazed Carrot Dogs
I’ve been thinking about Fourth of July recipes that I would share if I weren’t socially distancing, which I still will be late next week, as NYC moves further into phase 2 of reopening. It’ll be a different holiday this year, but just as I observed my birthday with birthday cake and my mother’s birthday with carrot cake, I’ll still make it a long weekend of festive, summery recipes. These sweet and smoky glazed carrot dogs included. This was my first time making…
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Orange Juice Simmered Berries
The past few months have been a strange combination of monotony on the one hand and disruption on the other. I was home nearly all the time, keeping to the same schedule. On the other hand, there was a constant sense of things being profoundly altered. It helped me to have some routines that were consistent in these inconsistent times, and incorporating Florida Orange Juice into my cooking and recipes—these orange juice simmered berries included—was one of them! Wellness routines show up in…
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Miso Tahini Vegetable Sandwich
Multiple loaves of easy vegan multigrain bread in the last few weeks means lots of incentive to make sandwiches! More sandwiches means more sandwich combinations, and this miso tahini vegetable sandwich is my latest favorite. This sandwich is completely inspired by Peacefood Cafe, a cozy and casual vegan restaurant in my neighborhood. Their miso tahini sandwich features a thick, salty sweet spread, sprouts, carrots, and spelt sourdough. It’s so good, and I order it nearly every single time I grab lunch there. The…
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Quick Chickpea Carrot Couscous Salad
Now that it’s warmer outside, I’ve been relying a lot on cool grain salads at lunchtime. So long as I prepare and then cool whatever grain I’m using ahead of time, assembling the salad takes only minutes. Grain salads satisfy me more than leafy or vegetable-based salads these days, and it’s fun to use up the various grains that are still hanging out in my pantry, even three months into quarantine (slow pantry emptying is part of living solo!). This quick chickpea carrot…
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Easy Vegan Strawberry (Cake) Shortcake
I promised you a summery dessert today, and that’s what this is! An easy vegan strawberry shortcake with a cake base. There are two ways to make shortcake. One is with biscuits, which can be split to make a top and a bottom, and one is with an actual sponge cake. I like both approaches (it’s hard not to love shortcake however it shows up), but I’m a cake lover first and foremost. I was sort of surprised when I realized that I’d…
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Green Goodness Pizza
I love pizza, especially homemade pizza. But with many awesome vegan pizza options available in my hometown, at least under normal circumstances, it’s all too easy to avoid making my own. I’ve been wanting to institute some sort of semi-formal Friday night pizza tradition for a while now, but I often end up skipping it and treating myself to a slice made by a pro instead. Since I’m home pretty much constantly now, and many of NYC’s eateries are re-opening slowly or delivering…
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Soy Curl Cacciatore
It’s definitely no secret that I’m a huge fan of Butler Soy Curls to begin with, but they seem to be especially ideal for these weeks of quarantine. They’re shelf stable, protein-rich, and inexpensive, as far as vegan meats go. The pack of 6 bags that you can order online from the Butler website is a generous amount: enough to ensure many hearty vegan meals! I’ve got three bags still in my pantry, and on Sunday evening, I thought it was a good…
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Vegan Corn & Jam Muffins
It’s strange to feel wiped out at a time when I’m almost always home, my evenings are always free, and work isn’t particularly crazy. But I’ve felt amazingly tired this week, all the same. Part of it is an accumulation of failed recipes, which always knocks the wind out of my sails. But I think that I’m being impacted by my environment, too. My days are very routine, and they’re peaceful in many ways, but there’s still the weight of changed lifestyle and…
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Orange Juice Avocado Dip
One of the things I keep hearing, on social media and among friends, is that people are craving freshness in food. I think most of us have relied a little more heavily than usual on pantry staples, which is important for safety and staying put. But, with fewer trips to the store and more concern about food waste and spoilage, it’s also natural for us to want to see more color on our plates again. Today’s sunny recipe is full of both freshness…
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Vegan Pantry Tomato Soup & Grilled Cheese
I’m sure I’m not the only person who remembers grilled cheese and tomato soup as a childhood comfort food. In my home, the tomato soup was Campbell’s, but the grilled cheese was my mom’s, and she nailed it. My mom’s grilled cheese sandwiches were, whether she knew it or not, a specialty. A few of my friends still remember the pleasure of coming over and eating them. My mom usually made adult grilled cheese: not only cheddar, but also tomato and a thin…
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Artichoke, White Bean & Quinoa Burgers
I’ve been eating lots of artichoke hearts lately. The shelf-stable ones (both canned and in the jar) have been easy to find nearby, and I’m enjoying the bright, tangy, and gently acidic flavor they lend to bowls, salads (like this easy pantry concoction from last week), and pasta. I’m also looking forward to remaking this chickpea polenta dish—a favorite from the winter—very soon. Last week, I decided to experiment with putting artichokes into a plant-based burger, because why not? They add so much…
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Vegan Tsoureki (Greek Easter Bread)
Last weekend, I made my favorite carrot cake for Easter Sunday. Today is Orthodox Easter, which is the Easter I grew up with, and it felt right to once again share something that I associate strongly with the holiday. I couldn’t share anything but tsoureki (τσουρέκι). Tsoureki doesn’t have to be Easter bread. It’s a sweet, Greek holiday bread that’s also shared at other times of the year. When I was growing up, we got it twice yearly: once on the first day…
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