Plant-Based Deliciousness

Vegan

King Oyster Scallop Cioppino

King Oyster Scallop Cioppino

Cioppino – the Italian-American stew traditionally made with fish is getting a plant-based makeover that is sure to satisfy. King Oyster mushrooms, with their remarkably similar size and texture to scallops are seared and added to a hearty and fragrant, vegetable rich and protein packed, […]

Creamy Vegan Mac & Cheese

Creamy Vegan Mac & Cheese

Is there a better comfort food than mac & cheese? I don’t think so. When I first went all plant-based, mac and cheese was one of those food groups – yes, mac & cheese is in a category all its own in my mind – […]

Easy Cauliflower Steaks

Easy Cauliflower Steaks

I love cauliflower steaks. They require very few ingredients, are easy to prep, and ready in under 30 minutes. I mean really, what’s not to love? On selecting the cauliflower: Personal experience has taught me that, when it comes to slicing a cauliflower for steaks, aside […]

Springtime Pesto Fettuccine

Springtime Pesto Fettuccine

Fancy enough for company but quick and easy enough for every day. This colorful pasta dinner goes from stovetop to dining table in 30 minutes or less. Enjoy! Print Yum Springtime Pesto Fettuccine Ingredients8oz. fettuccine 1 tablespoon olive oil 1/2 lb. asparagus, cut into 1/2″ […]

Green Chile Cheesy Sauce

Green Chile Cheesy Sauce

Every vegan home cook needs a solid cheesy sauce that they can use for everything from nachos to burgers to pasta or even as a stand-alone dip. This is that sauce. We enjoyed it most recently over a Mexican Lasagna (recipe coming soon). Best part is […]

French-Style Baguette

French-Style Baguette

Though I usually go the easier route and just pick up baguettes in the bakery, occasionally I do enjoy baking the bread from scratch. If you’ve never made your own French bread, I recommend giving it a shot. It’s really very simple! All it takes […]

Pumpkin Fettuccine Alfredo with Fried Sage and Capers

Pumpkin Fettuccine Alfredo with Fried Sage and Capers

All the creamy goodness you love in an Alfredo pasta made lighter by substituting traditional dairy with lighter, plant-based ingredients. Print Yum Pumpkin Fettuccine Alfredo with Fried Sage and Capers Ingredients12 oz. fettuccine pasta 2 Tablespoons olive oil 1/4 cup fresh sage, divided 2 Tablespoons […]

Vegan Crabby Cakes

Vegan Crabby Cakes

There was a time, five years ago to be precise, when I absolutely loved crab cakes and can honestly say it’s one of the very few dishes I actually “missed” going vegetarian. But, let me tell you… Amidst the virtual sea of meatless “crab” cake recipes […]

Spicy Black-Bean and Cabbage Stew

Spicy Black-Bean and Cabbage Stew

Happy New Year! The whirlwind activity of the holidays is behind us, decorations are packed away, and winter is settling in here.  The first snowfall of the season arrived overnight and, while it’s only an inch or so deep right now, I’m finding myself already looking […]

Leek and Potato Soup with Carrots

Leek and Potato Soup with Carrots

Leek and potato soup.  Whether you add the carrots or don’t (they do add a nice pop of color), you just can’t beat this type of soup, especially on a cold and rainy day like the one we’re having here today. These are the days […]