I have a weakness for pot pies. There’s a memory that I can still picture, sitting in my grandmother’s kitchen, smell of the pot pie in the oven. It’s comforting to me and one of the reasons I love making pot pies. This root vegetable version has quite a few ingredients but is primarily just a lot of chopping. It’s hearty, filling, and can easily be doubled or tripled depending on how many people you need to feed. Also feel free to swap the root vegetables based on what you have/what you can find! Read more and see the recipe.
How is it mid-October already and I’m only just now posting a pumpkin recipe? Can you forgive me?
Please say yes. Please say yes. Please be my friend.
This pumpkin cake is inspired by fall and my love for all the pumpkin things and my Vegan Gluten Free Pumpkin Bread.
It’s simple, requiring just 1 bowl to make! And, it comes together in about 1 hour.
Post in partnership with Muir Glen Organic. See below for more details.
I love breakfast, but sometimes I get stuck in ruts. Breakfast is a low key event and my family is okay with that. As a result, we make oatmeal every weekday and most weekend mornings. When oatmeal won’t do the trick, it’s scrambled eggs and toast. But sometimes, I get an itch to break out and make something completely different.
This enchilada skillet is a riff off shakshuka and this curried tomato egg recipe. The sauce is an enchilada sauce that I quickly throw together. And there aren’t many ingredients beyond that. I also like to make an extra batch of the sauce so I can have enchiladas for dinner later in the week. Read more and see the recipe.
A few favorites for the weekend! -h
– Watching: this Frontline
– Buddy Benches – bring on the adult versions too! 🙂
– Vote. And, also, vote with your dollars.
– The Birth of Sake (video)
One of my goals every fall is to cook my way through all the hard squashes. Each one is so unique and versatile that it’s a shame to stop with butternut squash. Outside of butternut, delicata is one of my favorites. That’s because it cooks quickly and my favorite part is that there is no peeling required. This stuffed delicata has an easy vegan filling that highlights a favorite condiment of mine. Read more and see the recipe.
Whoa. Like whoa.
Guys, you’ve never had lasagna like this before. Trust me.
What sets this 8-ingredient lasagna apart from the rest is two things: Veggie ‘noodles’ and a brand new-to-me vegan ‘ricotta cheese.’
Have you guys tried macadamia nut ‘cheese’ yet? You know how I love my tofu ricotta, but this macadamia version is ridiculously easy (no soaking required!) and very close in flavor and texture to the real thing!
Sustainability. Everybody talks about it but what does this actually mean? In this episode we break down our definition of sustainability, and ways that you can eat more sustainably at home. But first, we are super excited to announce that we are being honored by Unilever, a consumer goods company that makes some of […]
I have a weak spot for creamy pasta. It’s on the short list of my favorite comfort foods. When I started my cooking journey, one of the first things I taught myself to make was a perfect Alfredo sauce. Ever since, it’s branched out from there. More recently, I’ve been excited about this lemon cream sauce (and the vegan almond version). But the cashew sauce in this rutabaga pasta might be my current favorite. It’s easy and can be thrown together fairly quickly. Just remember to soak the cashews! Read more and see the recipe.
Growing up, cornbread was one of my favorite side dishes, especially alongside chili. My mom would serve it with butter and maple syrup and I would go nuts. It’s no wonder – I’ve always loved carbs.
In the past few years I’ve attempted vegan cornbread with success. However, I had yet to crack the code on vegan, gluten free cornbread.
Without eggs, gluten free baked goods tend not to rise and miss that crumbly texture necessary in cakes and quick breads.
Whenever I make a vegetarian version of a meat-based staple, I’m hesitant to use the same name. They aren’t the same thing and really shouldn’t be compared. However, the idea and inspiration shine through, especially in the recipe. This root vegetable cassoulet is stewed and hearty, echoing it’s meat counterpart. In place of the meat, I used solid fall root vegetables. They pair perfectly with the mirepoix and hearty cannellini beans. The best part of this vegetable cassoulet? It takes less time than the meat version; ready in about an hour. Read more and see the recipe.