vegan food for everyone
Enjoy Salvadoran curtido as a condiment to any Central or South American meal. It’s a delicious refreshing, crispy, salty cabbage relish and super simple to make at home!
Curtido is a Salvadoran condiment made of cabbage, onion, carrot, pepper, and oregano. It’s lightly fermented, salty, a bit tangy, and perfect for liberally topping tacos, bowls, and pupusas (a traditional Salvadoran stuffed masa pancake)….
This delicious vegan ramen is made with an easy miso tahini broth for a rich and flavorful noodle soup. It’s served with charred corn and carrots, and is quick and weeknight friendly!
The first time I made ramen, it was a rather long process. I started with a homemade dashi broth, each component involved a lot of steps, and the whole process took a few hours. And the end result was fine, but nothing I needed to make again anytime soon.
But this ramen is something different. It came of a lazy clean out the fridge meal when I was craving something slurpy, salty, hot, and brothy. I wanted all the flavor without all the effort….
This delicious kale salad with roasted garlic tahini dressing is tossed with roasted sweet potatoes and kidney beans for a hearty meal or nutritious side salad!
After a month of pasta for dinner*, I find myself craving some serious greens. Vegetables become front and center of my meals, and I find myself effortlessly getting the recommended 5+ servings of fruits and vegetables a day….
These handmade Tibetan vegetable momos are served with a spicy tomato sesame chutney and make a delicious appetizer or snack!
I’m really excited to share today’s recipe with you. These Tibetan momos are a food that is as cute as the name sounds! We’re talking dumplings, stuffed with a delicious cabbage, carrot, and onion filling. Spiced with garlic, ginger, cilantro, and a very generous amount of black pepper. Studded with crumbled tofu and wrapped up in the cutest little round package, steamed and then served with a mouth watering spicy sesame tomato chutney….
There’s nothing fussy about this butternut squash almond bisque. It’s one of the simplest winter squash soup recipes I’ve made, and yet it remains my favorite. Creamed winter squash scented with warming ginger, cinnamon, nutmeg and freshly ground black pepper….
I always buy produce with the best of intentions: to consume as quickly as possible and eat many fruits and veggies as I can. But, it happens sometimes that I don’t get to something right away–I’ll get distracted by last minute cravings, other cooking projects, or over estimate how much food we can eat in a week (whoops).
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Grain/buddha bowls have been hip for years, and I can see why. They’re super versatile, stuffed with veggies and your choice of protein, usually served with a whole grain, smothered with a yummy sauce, and the perfect vehicle for eating more avocados. They also are great for meal-planning and meal prepping. The veggies can be batch washed and chopped, you can cook the grain in advance, make the protein so it’s ready to go, and have dressings galore stored in your fridge. And leftovers pack up perfectly for lunch. Honestly, I don’t know why we don’t eat them more! Especially when they’re as delicious and straightforward to prepare as these hoisin glazed tempeh bowls….
Have you ever had Singapore noodles? Contrary to the name, they are not from Singapore at all, but actually a popular dish served at Chinese restaurants! It’s traditionally made with BBQ pork and shrimp, and has fish sauce in it, so it’s not the most veggie-friendly dish to order out. But, an easy one to make at home!
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