This Afghan kidney bean curry, known as lubya/lubia/lobia depending on how the language is transliterated, is one of our favorite meals. Since we first tasted the dish over a year ago at a local Afghan restaurant we just haven’t been able to get enough of it!…
Caramelized onions, crumbled veggie burger, fresh basil, and delicious creamy vodka sauce. That is all it takes to make this delicious pizza. Vodka sauce is my new favorite pizza base, made creamy with cashews and a little cheesy with vegan parm or nutritional yeast. After simmering for a half hour on the stove the flavors blend together to create perfection, to the point that when you taste the sauce at the end you’ll end up wishing you had been making tomato soup instead. At least, only until you make the pizza and eat it and go OMG SO GOOD.
I love pizza, always have, and probably always will. I’m so original, I know. I love it in all forms. Deep dish, thin crust, bar style pizza, pan pizza–you name it, I love it. Growing up, whenever it was my turn to pick a restaurant to eat at I always wanted to go for pizza, which was just not what the rest of my family typically wanted. They wanted to go out for Indian, Chinese, Mediterranean, Thai, or basically anything else with good vegetarian options. My older sister never liked cheese, my younger sister liked it but was lactose intolerant, and my parents viewed it as a less healthy option.
This Indian curry is so good it’s going to make you want to buy extra kale every week. You would never guess while eating it, but the spiced kofta hides an entire huge bunch of curly kale in it! When kale is mixed with some mashed potato and chickpea flour, then fried (or baked, your call) to golden perfection, the resulting kofta tastes like a fully guilt-ridden indulgence, until wait! you remember, you’re basically just eating protein packed kale balls.
And possibly the best part is that you get to eat them with a tangy spiced yogurt sauce (kadhi). Yogurt is thickened to a creamy gravy with chickpea flour, and flavored simply with turmeric, fenugreek, chilis, and garlic. A squeeze of fresh lemon juice provides the extra tang that your vegan yogurt may be lacking. When finished off with a little drizzle of 5-minute chili oil, you’ll forget you’re at home cause things got so fancy.
This dish is naturally gluten free. It’s full of protein and low in added fat (especially if you bake the kofta). And because it’s filled with superfoods kale and turmeric, this dish is extra healthy. Plus, it’s easy and quick to make, and it fills your home with the most tantalizing curry aromas….
Spring is in the air! At least, it is in the lower latitudes of the Northern Hemisphere. But whether you are still dealing with near freezing temperatures, or, like me, overheating in a t-shirt while walking your dog in the afternoon, asparagus is finding its way into your grocery store. It’s certainly the best, and some could argue, the only, time of year to be eating the vegetable. Tender and juicy stalks have replaced the sad, stringy stand-ins on the shelves. This vegan asparagus pizza with a spicy chickpea sauce is my nudge to get them into your bag and onto your menu.
Asparagus on pizza is a fun and tasty way to celebrate spring. The crisp, juicy vegetable is cut into matchsticks and tossed in some olive oil, salt, and pepper before being arranged on a bed of creamy homemade chickpea sauce. Made with a generous sprinkle of crushed red pepper, and some hot smoked paprika (or cayenne pepper), the chickpea sauce brings some subtle heat to your slice. It’s a nice change of pace from a tomato sauce or olive oil, and is much healthier for you than a cream based sauce. So, even if you live somewhere that asparagus is not currently in season, I still recommend you make this asap, just with different toppings!…
You want a pasty? I want a pasty. Corned tempeh pasties! Flakey layered pastry dough filled with a zesty corned tempeh and mashed potato filling that is peppered with scallions, which provide an oniony bite. A riff on your typical meat and potatoes pasty, but with healthy tempeh, which provides a great meaty texture without all the heaviness.
To make this, I used rough puff pastry dough, which is a version of laminated pastry dough that is much simpler and quicker to make than puff pastry while still having a nice flakey result. By making your own laminated dough, you can use your vegan butter of choice and guarantee a short ingredient list, free of high fructose corn syrup and other undesirable ingredients….