My pizza adventures continue with this deliciously savory roasted eggplant pizza. We’re talking a pillowy pizza crust topped with juicy, tender chili oil roasted eggplant. Dollops of creamy vegan almond ricotta, a flavorful red sauce, and completed with drizzles of chili oil and fresh basil….
These vegan chickpea meatball subs are not your average sandwich. Sure, we have the basics, chickpea-based meatballs, plenty of marinara, and a long roll. But I guess I’m a bit fancy, because I like my vegan meatball subs cheesy, pesto stuffed, and topped with caramelized onions. I mean, you want that too now, right??
I love a good sandwich. Delicious fillings + delicious bread?! Sign me up! Now usually sandwiches are a lunch or dinner item for me, and something that happens on the heels of pulling a freshly baked loaf of sourdough from the oven….
Anyone else want to welcome springtime with a pizza? I mean, there’s nothing quite so enticing as a pizza party (not that spring in DC needs any encouragement), or as mouth watering and satisfying.
I love spring and the influx and variety of fresh produce that comes with it. And I don’t know about you, but I just want to put all of that produce on pizza dough and bake it up. So, I did, and this delicious vegan pizza primavera was created! It’s topped with some of my favorite springtime veggies. With burst cherry tomatoes and ribboned zucchini and asparagus. …
There’s nothing quite like the pairing of cool sweet mango and curry-spiced cream. Throw in some chickpeas, minced red onion, and baby greens and you have a delicious protein-packed salad. It’s perfect for stuffing in a wrap, or layering with some fresh summer tomatoes to make a sandwich, or having as a side to your burgers….
Do you crave creamy, soft, crumbly cheeses to go atop your tacos and salads? Or maybe to smear over a crusty piece of toast? Are you dreaming of a vegan version of queso fresco? Well I’ve got just the recipe for you!
For those of you who might not have encountered queso fresco before, it is a soft and mild tasting fresh cheese from, you-guessed-it, Mexico. It’s a bit reminiscent of feta, goat cheese, ricotta, or paneer. It often seen paired as a cooling contrast to heavier and spicier dishes (think enchiladas, tacos, huevos rancheros), or for added richness on lighter recipes like salads, roasted vegetables, or even crumbled atop soup. It’s versatility makes it a great cheese to have stocked in your fridge….
Are you Team Taco or Team Burrito? These days, I’d probably have trouble picking a side, but I was staunchly Team Burrito throughout childhood. Burritos were actually one of my favorite foods, if there was a burrito on the menu, you bet I’d be ordering it!
There is just something so satisfying about burritos, whether handheld or smothered and baked. Breakfast burritos, bean burritos, wraps that pass themselves off as burritos, burritos stuffed with your favorite taco fillings–I love them all! I’m not sure I love photographing them though, haha. Well today I’m sharing a recipe for the kind of burrito I grew up eating, a vegan smothered burrito!…
Are you more a savory or sweet crepe person? I was always more of a sweet crepe person growing up. Sweet fillings helped mask the eggy flavor of the crepes, which was definitely my least favorite thing about them. That’s all changed now though, as my vegan crepes do not taste eggy at all (obviously)! Don’t get me wrong, I still love chocolate filled crepes, but I’d rather start my day with savory ones (though, breakfast deserves a dessert finish too, don’t you think?)! These savory crepes are a perfect hearty start to your day, stuffed full of soft vegan cheese, garlicky sautéed spinach, and doused with an easy creamy vegan hollandaise….
I love having gnocchi in the fridge, because it means quick and easy meals are a hop and a skip away. Like sure, usually gnocchi in the fridge means that I’ve put in a little (and I do mean that literally) effort to make it, because 1) homemade gnocchi is easy and tastes better, and 2) I’m very mistrusting* of the monoglycerides and diglycerides found in most store bought versions….
If you love tamales like 100000000% but also don’t love the effort of making them even 10%, this recipe is for you. You guys know I love a good cooking project, I mean I’ll sit around for an afternoon shaping ganache and tempering chocolate for homemade truffles (and I highly recommend you do the same, even if you dip in regular melted chocolate) and I love making bread, but sometimes you want to enjoy a food regularly and just don’t have the patience to form a bunch of tamales then steam them for an hour–and did I mention in batches because your steamer basket is only so big? I mean, they’re worth it, but it’s certainly a labor of love. Now, this tamale skillet pie has everything a person could want. Rich and tender masa on the outside, spicy, flavorful chipotle seitan and melty gooey cheese on the inside. And it’s all ready to serve within a couple of (mostly hands off) hours….