Category Archives: Vegan Recipes

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Root Vegetables, Deliciously!

If you can’t get enough soup during the winter months, I have a delicious new recipe for you—Root Vegetable Soup, made two ways.

Readers following my blog for a long time know that sweet potatoes are my favorite root. Being somewhat of a habitual eater, I never tire of them. But even I need a change of pace from time to time, which is what inspired this recipe focused on parsnips and carrots.

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Black-Eyed Peas Fives Ways for a Lucky 2023

As we turn our attention from Christmas to welcoming the new year, it seems fitting to offer yet another recipe for lucky black-eyed peas. Drumroll please… for African Black-Eyed Pea Stew!

It’s the rich peanut butter and spices that make this African style of cooking black-eyed peas so delicious—though that doesn’t mean spicy hot, at least not when I make it.

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One-Pot Meals to Simplify Holiday Time

When your life is especially busy—like during the holidays—it’s great to have some one-pot meals that are filling and delicious. I recommend this Savory Sweet Potato Soup with English Peas. As you plan different meals for the week your kids return from college or bring their carloads of grandchildren to visit, this hearty soup can make menu planning a lot easier.

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Delicious Vegan Casseroles for the Holidays

I rarely make a casserole for the two of us, but when it comes to convenience, there’s nothing quite so simple as this Easy Vegan Squash Casserole. It’s the kind of dish that you can make the day before and pop into the oven while you’re cooking other parts of your holiday menu. It’s a perfect addition to any potluck and a delicious way to balance all the season’s sugary meals!

Of course, every recipe on my blog is always gluten-free. (This Reimagined Green Bean Casserole is also awesome and worthy of your Hanukkah, Christmas, or New Year’s table.)

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A Fresh Twist on Summer Soups

Get ready to try a unique summer recipe: Summer Sweet Potato Soup with red lentils and cucumbers. It may be a little difficult to imagine what this will taste like, but it’s received some good reviews in my neighborhood! Like the best summer soups, you can serve this dish slightly chilled or at room temperature.

Yes, I love watermelon soup and gazpacho, but Tom and I want a heartier meal at dinnertime so we can sleep through the night without waking up hungry at 3 a.m. So many summer soup recipes you find online look lovely and delicious—but read a list of the ingredients and you instantly know that they may be pretty to look at and quite tasty, but they’re not especially filling. From a culinary perspective, watermelon soup and gazpacho are like ’90s cliches, right alongside the movies Forrest Gump and Groundhog Day. Sweet but no longer intriguing!

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What to Do with All Those Cucumbers!

If you’re looking for several ways to use the abundance of cucumbers that recently burst forth in your garden or arrived fresh from a farm in your produce box, I’ve got some quick and easy recipes for you.

Let’s start with this Carrot and Cucumber Salad. You could eat the carrots and cucumbers raw, as you might expect, but instead I cooked them, Asian style, for just a few minutes. Add salt, fresh mint, cilantro, and lime—and voila—culinary delight! Not only are the cucumbers delicious when cooked, but they are also easier to digest.

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Potluck Picnics (and Some Good News about Lectins)

Earlier this week I began talking about summer salads, and today I offer you this Black Bean Salad with Avocado Dressing for your July 4th celebration and for ongoing summer picnics and potluck events.

In the past my go-to veggies to accompany most any black bean dish would have been red bell peppers and tomatoes, but now I find myself looking for something different.

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