Category — Vegan Recipes

{recipe} Slow Cooker Pumpkin, Lentil, & Chickpea Curry

We have had an unusually cold and wet winter here in Northern California. I have found myself turning to this recipe again and again as a hearty, healthy, easy way to warm up myself at dinner – and have leftovers for lunch the next day.

Slow Cooker Lentil, Chickpea, and Pumpkin Curry

This recipe is incredibly easy and hands-off, and as a bonus it is also vegan. I often find vegan food to be lacking in that certain je ne sais quoi, but this curry is universally enjoyed by just about everyone I’ve served it to, and has great flavor and depth without a lot of effort. [Read more →]

January 27, 2017   1 Comment

{recipe} Coconut Candied Pecans

I love candied nuts, and make them each year for the holidays. I usually do a sweet, salty, and spicy version. But lately I have discovered a way to make candied nuts that are better than the usual: by adding a generous helping of unsweetened coconut flakes to the mix. It adds a subtle coconut flavor and a welcome chewiness to the mix. I like the Bob’s Red Mill brand because the flakes are paper-thin but big enough to stand up to the nuts.

coconut candied pecans

I have been putting these on all kinds of things. I first made a version with pistachios and slivered almonds and put it on a spinach salad that also had pomegranate seeds and roasted squash on it. That was great, but last night I made them with pecans to top a pumpkin pie with whipped cream.

[Read more →]

November 17, 2015   No Comments

{recipe} Spiced Green Lentil Coconut Soup

Here in Northern California it’s been raining like crazy and the skies darken so early each afternoon. This kind of weather almost demands you make something nourishing and warm, with just a little bit of spice. This green lentil coconut soup fills the bill perfectly.

lentil coconut soup

[Read more →]

December 8, 2014   1 Comment

{how to} Creamy Coconut Rice with Fried Garlic

I have eaten this multiple times over the past week, and am still not sick of it. It works beautifully on its own as a side dish. For an easy lunch I stir in some chickpeas sauteed with curry powder and cumin seeds. For a dinner party, it is great under Asian-marinated meat or chicken skewers.

coconut rice

[Read more →]

July 18, 2014   No Comments

{life changing} How To Make Croutons That Taste 1,000 Times Better Than Any Kind You Can Buy

I am almost always disappointed by a crouton. It is too big, too hard, too crumbly, too dry. It is not good. It should get out of my salad already.

make croutons

And even in a fancy store, you think: OK, these are like 7 bucks a bag, and I’m in a fancy store, so they’ve got to be good.

And then they are not good.

But there is so much potential there! I mean it’s basically bread, oil, and herbs – so why is that not working out better? And is this the best we can do? Stale tasting, tooth-shattering, dust bombs adorning our salads?

[Read more →]

June 24, 2014   2 Comments

{recipe} Creamy Butternut Squash Soup with Coconut and Red Curry (That Happens to Also Be Vegan and Gluten-Free)

I may be a meat-lover down to the (probably delicious) marrow in my bones, but living in San Francisco means I have vegan friends, of course. While this soup was created explicitly for them, it’s so good that your average starch-chowing carnivore will not feel as though they are missing out by eating it. The texture is silky and the flavors balanced with a light kick of curry and ginger. So whether you’re vegan and/or gluten-free, or not (like me!)–this is a great recipe to add to your repertoire.

butternut squash soup

[Read more →]

January 14, 2014   No Comments

{recipe} Cheesy Broccoli Carrot Soup

I don’t know if it’s the cooler weather, the Christmas music that started playing before Halloween, or what – but lately all I can think about is warm, creamy, hearty, cheesy food. At work I surf comfort food on Pinterest and dream about the rich, dairy-laden things I’m going to make for dinner. But at some point, you have to throw a few vegetables into the mix too. Broccoli cheese soup seemed like a good start – but most of the recipes I found had heavy cream or half-and-half in them, and it just sounded unnecessary, even for me. I came up with a lighter recipe that is still super creamy – but uses chicken broth, leeks, carrots, and cheese to get a great flavor and texture. You won’t miss the cream one bit!

broccoli

[Read more →]

November 8, 2013   No Comments

{how to} How To Make Lavender Salt – And 8 Suggestions For How to Use It

We grow an outrageous amount of lavender in our garden, and aside from making lavender caramel sauce from time to time, I have mostly left the lavender flowers to the bees. But this year I decided to do something with it. It is incredibly easy to make lavender salt, and it’s a wonderful addition to your pantry or a classy homemade gift.

lav salt

[Read more →]

August 12, 2013   5 Comments

{recipe} Oven-Baked Sesame Ginger French Fries (Plus 5 Tips for Making Great Fries in the Oven)

Do you ever look around your kitchen and think “what the heck am I going to feed this kid/myself?” That happens a lot around here; somehow, despite the overwhelming feeling that I’m wasting like a third of my life at the grocery store, there is no desirable food anywhere to be found, no matter how many times I open and close the fridge. On those nights that we happen to have a potato, I find that a batch of oven-baked fries is a good option because a) I know my son will eat them, b) I know I will also enjoy eating the rest of them, and c) I can feel OK about it since they are quasi-healthy as they are made from a potato. Which is totally a plant. Go ahead, sign me up for the “mother of the year” award.

fries

[Read more →]

August 7, 2013   1 Comment

{recipe} Homemade Harissa

Harissa is a spicy North African sauce or paste made from dried chilis, toasted spices, garlic, and oil. In Morocco, Tunisia, Algeria, and Libya, people use harissa like mustard or ketchup–it goes on many, many things. It’s hard to find a really excellent version to buy in the U.S., but luckily it’s pretty easy to make at home. I like to make a large batch and preserve it in cute jars so I can give them as hostess gifts.

harissa

[Read more →]

May 31, 2013   5 Comments