Initially I was skeptical about this recipe from Delish. Crunchy chunks of ramen noodles that are toasted in the oven rather than boiled? Is that even edible? It sure is!! And it makes for a delicious and crunchy salad. I adjusted the original recipe very slightly to make it vegan and to…
Kung Pao Cauliflower
I was recently gifted a wok as a housewarming present and I was super excited. I had never cooked with a wok before and I immediately started looking up recipes to make use of this great tool. Obviously it is ideal for stir fries of any kind, but this recipe for Kung Pao Cauliflower by Inquiring…
Panzanella Salad
Panzanella is the most divine Tuscan salad made with cubes of crusty (stale) bread, tomatoes and onions. The dressing is a simple vinaigrette made with olive oil, vinegar (I used sherry vinegar but red wine vinegar would also taste great), a touch of sweet maple syrup, and of course, salt and pepper — and that’s…
Creamy Pasta with White Bean Sauce
This recipe is inspired by a Bon Appetit recipe I saw a few weeks ago that looked like a delicious and dairy free way to achieve a creamy pasta sauce, using the cheap and hearty white bean. I love that this recipe doesn’t involve blending or any fancy tools or ingredients. Anyone can make this…
Pan Fried Polenta Gnocchi
I’m always trying to find new ways to cook old favorites. This was an experiment to turn creamy polenta into crispy bite-sized gnocchi. It was a summer’s evening and we ate on our balcony, so these photos show my plate al fresco! It takes a little forethought since your polenta has to be room temperature…
Curry Lentil and Sweet Potato Patties
Summertime is arriving! It cannot come soon enough. My favorite season always makes me want burgers and dogs and all types of barbecue goodness. This curry veggie patty helped curb that craving, and was a new flavor take on the ubiquitous veggie burger! This patty is made with cooked green lentils and sweet potatoes, mashed…
Rustic Artichoke & Kale Farro Salad
Farro has become one of our go-to grains these days, due to its fluffy texture and great nutritional value. Besides having a lovely nutty flavor, it is high in protein, fiber, and lots of vitamins and minerals! It’s a great alternative to plain ol’ rice, and works really well paired with artichokes and kale in…
Raspberry Apricot Baked Oatmeal
I came across an exciting flavor of jam in the store, Bonne Maman‘s Apricot Raspberry preserves, and it insired me to make baked oatmeal with those fun flavors. I’ve made a fresh blueberry version before (see here) but this recipe takes baked oatmeal to a whole new level of flavor. Apricot and raspberry are two…
Creamed Spinach
A question from non-vegans considering veganism is usually, will I ever get to eat something creamy again if I give up dairy? The answer is: yes! This recipe uses softened (soaked) cashews to make a creamy sauce that turns a bag of spinach into something much more delicious and special. Creamed spinach is a simple side…
Lemon Asparagus Pasta
Lemon + garlic + basil is like the trio of the heavens. I am *hands down* always in the mood for these flavors, and always will be. All three are super bright, fresh, and vibrant. Whenever I want a light pasta dish that tickles the taste buds, I head to lemon/garlic/basil town and call it…
An Imperfect Vegan 