One thing every vegan should learn how do is make their own hummus. It’s almost always cheaper than store bought, it always tastes better than store-bought, and you have endless opportunities to exercise your creativity and make your hummus just.the.way.YOU.like.it. This is one of my favorite hummus creations – Easy, Cheezy Chipotle Hummus. It started… Read More ›
Today, at work, a co-worker told me to “stuff it.” “Thank you, I think I will!” I replied, amazed. How on earth did she know I was thinking about acorn squash? Acorn Squash is my very favorite of all the winter squashes. They are easy to halve and de-seed. You don’t have to peel them…. Read More ›
A spicy Indian twist on the standard beef-stuffed Halloween peppers. Vegan and gluten-free! (Plus other options if you don’t eat meat substitutes.)
Some people think October is all about pumpkin spice, but I’m all about the apples. Let’s see, there’s apple sauce … apple butter, apple chutney, apple ginger smoothies, apples and acorn squash apple and butternut squash soup, apple crisps, apple pie … And Waldorf Salad. Waldorf Salad has an interesting history. It was created in… Read More ›
This mixed dal always reminds me of Autumn. It’s partly the earthy taste; partly the autumnal coloring (golden split chana dal with flecks of black urad dal). And partly, it’s just that once October comes, I am yearning for comforting soups and stews, chilis and dals. This creamy, delicious dal is the perfect meal for… Read More ›
Sometimes, when I think about my partner, I can’t help but think of fungus. No, I’m not talking about his feet! I’m talking about the stuffed mushroom appetizer he is famous (or infamous) for. It happened last October. He came home with a box of baby portobellos from Trader Joe’s, talking about the most wonderful… Read More ›
Take a break from boring black bean burgers and try this Indian veggie burger with all the flavors of classic Rajma curry.
My partner is a mathematical genius, a coupon wizard, and a shrewd bargain hunter. When he finds an amazing deal, he stocks up and saves. I never know what he’s going to bring home. It could be: Twenty containers of tofu, purchased with double coupons for the price of sales tax only. Ten pounds of… Read More ›
I hope everyone had a Happy Thanksgiving! Last week, I shared Part One of a two-part recipe – Tal Ronnen’s Sweet Potato Latkes with Spiked Applesauce (from his new book, Crossroads, published by Artisan Books). If you missed it, check out the recipe for Spiked Applesauce – it’s great on its own, and can be… Read More ›
Applesauce. So quintessentially Autumn. It’s fun to make in September and October, when the stores start carrying dozens of varieties and orchards offer to let you pick your own. It’s perfect in November, as a Thanksgiving side or light dessert option. And in December? What on earth would potato latkes be without applesauce? (Potato latkes… Read More ›
I had a real treat this October – an advance press copy of Tal Ronnen’s new book, Crossroads! I’ll share my review of Crossroads next week – but for now, I’ll share a recipe. (The publisher, Artisan Books, graciously allowed me to share recipes from this amazing book!) For those of you who don’t know who Tal… Read More ›
Candy Corn Halloween Parfaits have been around for decades! This is my much healthier, vegan version. It uses no animal products and substitutes good-for-you, tropical-tasting coconut yogurt in place of fatty whipped cream or ice cream. It’s an easy, cheap, fun, and festive to way to sneak another serving of fruit into your family’s diet. The tropical island flavors are also very refreshing if you’re getting a little tired of apples and pumpkin spice!
Ah, baked spaghetti. One of my family’s favorite “company casseroles.” A cross between spaghetti and lasagna. It’s not only easy and delicious, but you can make it ahead of time. Here is my veganized version.
I have to make acorn squash at least once each fall – otherwise it just doesn’t seem like Autumn! This version still has the familiar “butter,” apples, raisins, and nuts. But now it’s salty as well as sweet, with a touch of garlic, a complexity of spices, and even a dash of heat.
This curried mushroom soup is a perfect November soup – rich, creamy, hearty – and vegan! It’s a soup that will impress. You might want to serve it as a first course for Thanksgiving, or as part of a soup and sandwich lunch over the holidays.