Category Archives: Recipe

Vegan Soup: Mushroom Seitan Stew

Make Your Very Best Vegan Soups this Season

Soups, chilis, chowders, bisques and stews, here we come! Fall has arrived and what better way to get all wintery than a big pot of something warm and hearty cooking on the stove. Making really great vegan soups comes down to having a handful of reliable recipes and a few of the tools that make it so much easier. Dust off that crockpot, we’re going to make some soup! Let’s start with recipes, as there are few things you can … Read more

Chipotle Sweet Potato Fries

Chipotle Sweet Potato Fries

Crispy on the outside, fluffy on the inside – these sweet potato fries are the total package. The chipotle powder adds a spicy kick, so you may want to reduce it by half if you’re particularly sensitive to heat. No matter how you season them, these fries are restaurant quality and couldn’t be easier to make. Serve them as a snack for watching the game, or as a side with our Black Bean Burgers. Heck – eat them by the … Read more

Vegan Macaroni and Cheese

Awesome Vegan Macaroni and Cheese

Post updated October 25, 2016 Over the years I’ve collected a downright bounty of top-notch vegan recipes on this site, and until now never a vegan macaroni and cheese recipe to be found. Not a one because quite frankly I never tasted one I liked. Never. Too glomey, too much nutritional yeast, just plain gross or bearing absolutely no resemblance to the real deal other that the shape of the pasta. But this one is different, it is a keeper. … Read more

Lemon Chia Cupcakes

Lemon and Chia Cupcakes

The first time I made these lemon and chia cupcakes was for Portland’s Really Big Vegan Bake Sale. Temperatures were hovering in the low hundreds and the day before the sale we were all warned against bringing anything to the sale with frosting. A bake sale without frosting! But it had to be done. Anything frosted was sure to be a melted pile of goop before 10 a.m. So I needed a new plan. Lemon and Chia Cupcakes — summer … Read more

coconut yogurt parfait

Coconut Yogurt Parfait

I made coconut yogurt for the first time while studying at Matthew Kenney Culinary in Thailand. We added lime zest and a touch of sweetener and I was hooked. The flavor and texture was so close to the real thing! Topped with seared jackfruit, chili glaze and edible flowers, this was one of my favorite dishes we made in class. Naturally, I came home to the U.S. and wanted to recreate the recipe. In Thailand, we made our yogurt using young Thai coconut … Read more


Memorial Day Sure Fire Recipes

Post updated My 23, 2016 Memorial Day is creeping up fast this year! Be prepared to party with these sure fire holiday weekend recipe winners. The Grill, Portobello Mushroom Burgers with Basil Aioli How about a little grilled portobello burger with the most amazing basil aioli. I’m not sure you can sincerely call anything vegan an aioli, but we’ll let it slide. It sounds so much more intriguing than may-on-ayze. Aioli… just flutters off the tongue and so with this … Read more


Loaded Sweet Potato Nachos

I don’t know about you, but I used to find something so satisfying about that fake, nacho cheese you can get with chips at a baseball stadium or rollerskating rink. Obviously, this “cheese” sauce is probably one of the worst things you can eat. Is it even food? I don’t really know, but somehow the mystery made it taste even better. Now that I’ve been awakened to what real food is, I no longer crave fake nacho cheese. I crave the nacho “cheese” sauce listed in … Read more


Mushroom Bourguignon

Mushrooms, we meet again. I’m trying to love you and this recipe for Mushroom Bourguignon definitely helps. In case you missed our Seasonal Food Spotlight on mushrooms, you can go back and read it by clicking here. In addition to learning about my rocky relationship with mushrooms, I also tell you why you should eat them. Hint: They’re really good for you. To ease myself into the idea of eating fungi, I decided to make a recipe that called for … Read more


Make a Lot: Marinara 101

Marinara is our go to. Whenever I make it I always make a double or triple batch. It saves time, effort and money. All good things! From my experience, one of the biggest obstacles to saving money is convenience. If you make a little (or a lot) extra when you do cook, it makes for quick, easy and cheap dinners any night of the week. So this is my base recipe, and below a few variations and ideas for mixing … Read more


Crispy Tofu with Roasted Carrots and Snow Peas

By the time you read this I’ll be a vegan chef. Well, almost. A few months ago I enrolled in a new program at Matthew Kenney Culinary and I couldn’t be more excited to start. As a part of the Fundamentals of Plant-Based Cooking course, I’ll learn the ins and outs of vegan cooking through hands-on training, lectures, tastings and other unique forms of instruction. But get this – it’s in Thailand. I’m flying across the world to totally immerse … Read more