Category: 260+ Vegan Recipes

Roasted Cauliflower with Tahini

A special roasted cauliflower inspired by Sara Forte’s new cookbook. It’s wildly delicious – loaded with herbs, dates, nuts, roasted red onions and tossed with a tahini dressing.

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I’ve roasted cauliflower a thousand different ways, but this version, from Around Our Table by Sara Forte, quickly became a weeknight staple after the first time I tried it. A big head of cauliflower is cut into florets that are tossed with a spiced oil and roasted in a hot oven. Red onions and bits of dates are introduced along the way and the whole situation is tossed with lots of herbs, arugula, pine nuts, sesame seeds, and a creamy tahini dressing. It’s wildly delicious.roasted cauliflower on a platter with tahini glaze, mint, herbs, dates and more

Many of you know Sara from her o.g. food blog Sprouted Kitchen. Or maybe you’re a member of the SK Cooking Club? She’s beloved for good reason, creating wholesome, doable, family-friendly recipes while keeping it real. I told her I’d be gifting the book to all the busy parents in my life, and meant it. Here’s a look at her new book, a few of the beautiful spreads, etc.

Around Our table cookbook
Her husband Hugh did all the photography for the book. You’ll recognize his style from their beautiful site. I’ve always loved how fresh, natural, and unfussed their food always looks. Their projects always have family photos paced throughout. I remember (years ago) Sara told me, over lunch one day, that she always wanted her home to be the landing pad for her kids and their friends. That always stuck with me, a wonderful, genuine aspiration. 
Title page of Sprouted Kitchen Around Our table cookbook
table of Contents pages from Around Our table cookbook by Sara Forte Sprouted Kitchen
You can see a couple examples of the gorgeous photo spreads below. And the table of contents above.
Beautiful photo spread example from Sprouted Kitchen Around Our Table cookbookBeautiful photo spread example from Sprouted Kitchen Around Our Table cookbook

Roasted Cauliflower: Part of An Impromptu Dinner Menu

This roasted cauliflower anchored a fantastic (and simple to throw together) dinner spread when Wayne’s parents visited a couple weeks back. I made the roasted cauliflower (recipe below) the day prior and then threw together a few other easy wins for dinner the next night. Aside from the cauliflower, no component took more than five minutes of active time to make, and there wasn’t a bit left for leftovers in the end!

  • A Big Pile of Roasted Potatoes: I cut little potatoes in half, tossed them in a bit of olive oil and roasted them in a hot oven until tender. Whisked a bit of spicy bomba chile paste into some olive oil, and drizzled that over the potatoes on a big plate. Finished with lots of toasted sesame seeds and slivered basil.
  • Mustard Lentils: I covered (dried) French lentils with about 3/4-inch of water and simmered until the lentils were very tender. Then, the cooked lentils were tossed with a generous dollop (2+ tablespoons) of strong French mustard and a couple glugs of Camino red wine vinegar, and a splash of good olive oil. Seasoned with salt and pepper. Topped with canned, roasted cherry tomatoes (in oil), and slivered basil.
  • Hard-Boiled Eggs: I split each egg in half, sprinkled with spices( I used za’atar, but use any fave savory spice blend). Salt to taste. Drizzle with olive oil.
  • Roasted Cauliflower with Tahini: Recipe below. Serve at room temperature.

roasted cauliflower on a platter with tahini glaze, mint, herbs, dates and more

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Homemade Blackberry Syrup

This chile-infused blackberry syrup is slow-burning, sweet and spicy, and homemade. Inspired by a recipe in the September 2007 issue of Gourmet Magazine, it’s great in spritzers, over pancakes, in oatmeal, and on and on.

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The next time you have blackberries on hand, please make this recipe. It doesn’t lake long, and you are left with enough sweet & spicy, chile-infused blackberry syrup to keep your taste buds tingling for a good stretch. I clipped the recipe out of an issue of Gourmet Magazine years ago, September 2007, and enjoy it  every year when berries are in season.

jars of homemade blackberry syrup

Blackberry Syrup: The Recipe

Over the years I’ve made this syrup experimenting with a range of chiles. Play around! Broadly speaking, it’s easy to adjust the spiciness to your liking. My advice is to make notes so you know your preference for future batches.

A Special Syrup: How To Use It

The ways to enjoy this syrup are endless.

  • Use it to spritz up sparkling water.
  • Swirl it into yogurt, oatmeal, or crème fraîche.
  • Slather on buttered toast or skillet cornbread.
  • Drizzle over goat cheese.
  • Use as a topping for pancakes, crepes, or waffles.
  • Jazz up tapioca pudding.

Use it in Cocktails

Gourmet highlighted their original version of this blackberry syrup alongside a bourbon-based cocktail (it was a Briar Patch), and a version of a Desert Sunrise. If you think of it as a homemade spicy grenadine, you can imagine all sorts of cocktail applications (and non-alcoholic cocktails as well). 
blackberries on a paper towel
blackberry juice stains on a piece of parchment paper

Even More Ideas

I keep thinking about working this syrup into a cheesecake. You know how Humboldt Fog goat cheese has a thin layer of vegetable ash running through it? What if, using that as inspiration, you had a thin vein of the chile blackberry syrup run through the cream cheese filling. You’d only see it after slicing into the cake? Or you could use it in a simple vinaigrette, or as part of a fruit salad. There are a lot of other ideas down in the comments, and I’ll put a few highlights in the next section.
blackberry seeds in a strainer with a wooden spoon

Blackberry Syrup: How *You’re* Using It

You’ve shared so many great ideas over the years in the comments. A few favorites:

  • Payel says, “it is great on top of strawberry ice cream, with french toast or with chilled white wine to make kirs.”
  • Kate dovetails with this sentiment saying this syrup was amazing over vanilla bean ice cream topped with roasted pecans.
  • On the savory front FCnoted, “I used this smoky syrup in a marinate to prepare tempeh peach kebabs.”
  • Sharon suggested a bruschetta with a slice of chevre blanc, grilled with a drizzle of this and maybe a sprig of rocket.

Lastly, you’ll have enough to gift some syrup to friends. You can print up little tags with recipe suggestions for a thank-you or housewarming treat. Enjoy!
jars of homemade blackberry syrup

More Berry Recipes

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Health Nut Vegan Chili

A special, triple-bean, vegan chili inspired by Jess Damuck’s new cookbook. It’s bold, flavor-packed and uses a technique to achieve the best texture of any chili I’ve eaten. It’s time to schedule a big chili night.

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There are a number of cookbooks this spring I’m wildly excited about and this exceptional vegan chili is from one of them. It is from Jess Damuck’s Health Nut: A Feel-Good Cookbook and I’ve been making it regularly ever since I saw an early version of the book last year. I’ll talk a bit more about the cookbook down below, but we’ll jump into the chili details first. Jess calls it her Very Good Vegan Chili. I double the recipe and cook it in the absolute largest pot I own – freezing the extra portions for later. It freezes brilliantly. The chili is bold, thick flavor-packed, and primed for lots of toppings.
bowl of vegan chili topped with sour cream and avocado

What I Like About This Chili

The two stand-out things I love about this chili are the flavor and the texture. Both are fantastic. Jess describes a chili full of “simmering on the stove all day” flavor, in minutes. Using smoked paprika and fire-roasted tomatoes absolutely contribute to hitting that mark. On the texture front, she has us puree a small amount of the chili with a hand blender, to lend a rich, creamy vibe when it is re-incorporated. This is a super clever technique I’ve used when making ribollita, but it never occurred to me to try it with chili. Total game changer!
marble table topped with bowls of chili and a skillet cornbread

Key Ingredients:

  • Beans: This is a triple-bean vegan chili. The beans are the stars. Jess lists a mix of black beans, pinto beans, and kidney beans. You can use canned beans or the equivalent amount of beans cooked from dried. Sometimes I use a blend of both depending on what I have on hand or in the freezer. I encourage you to experiment with different types of beans. One version I did that was extra good swapped Rio Zape beans for the pintos.
  • Chile Powder: Ok, here’s where you *really* need to pay attention. There is a wide range of “chile powder” out there. Chile powder can be pure, single-varietal chile powder, a blend of pure chile powders, or a blend of chile powder and other spices. Jess likes to use ancho chile powder in this chili, I tend to keep guajillo chili powder on hand lately, so I’ve been using that. If you have a chile powder you know and love, use it. The key: don’t go overboard. You can always add more, a bit at a time, but if you make your chili too spicy, it’s hard to go back. For a large pot like this one, Jess would use 4 tablespoons of ancho chili powder, I’ve been starting with 2 tablespoons of guajillo chili powder. Make notes so you can adjust in the future.
  • Tomatoes: As I mention in the recipe below, I make this with crushed tomatoes because that’s what I tend to keep on hand. Jess calls for diced in the original recipe. The key is: fire-roasted. It really brings some added depth and dimension to this chili.

health nut cookbook by jess damuck
Health Nut: A Feel-Good Cookbook

Take a peak at a few of the photo spreads from this book. As a life-long Californian I lost my mind (in a good way) when I first saw Health Nut. It has 70s California health food vibes throughout, and my co-op nostalgia kicked in hard. The fonts! The graphics! Omg the recipes!
opening page spread of health nut cookbook by jess damuck
chapter opener text and graphics from health nut cookbook by jess damuck

The sun-drenched photography is by Linda Pugliese and some amazing double-exposures by Roger Steffens. If real food with hippie vibes through an updated lens is where you want to be as a cook, track this book down. I know a lot of you were fans of Salad Freak, also by Jess, Health Nut is her follow up. You can follow Jess here.
photo of jess damuck in health nut cookbook
photos from health nut cookbook by jess damuck

Having a great chili recipe in your back pocket is never a bad idea. It’s legitimately the perfect go-to if you’re feeding a crowd. A chili like this one is both fantastic, and can accommodate the whole range of eaters – vegetarians, gluten-free, and dairy free. It’s great alongside this skillet cornbread.  

More Chili Recipes

bowl of vegan chili topped with sour cream, lime, cilatnro and avocado

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Super Orange Citrus Rice

This incredible citrus rice is flooded with orange juice, flecked with celery and carrots, and boosted with a packet of French onion dip mix.

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This incredible citrus rice is flooded with orange juice, flecked with celery and carrots, and boosted with a packet of French onion dip mix. It’s beautiful, delicious, and if you’re in a rice or grain rut, it’s just the thing to get you out of it. This Super Orange Citrus Rice is also the perfect base for a rice bowl, and I love using leftovers the next day for a citrusy-y take on fried rice.

Super Orange Citrus Rice in a Serving Bowl
I cook rice a couple times a week. Half the time I’ll make it straight and simple – water, rice, and a bit of salt. The other times I like to mix it up with different broths, infusions, and favorite flavors, ingredients and textures. A lot of you know how much I love a good rice situation – I included a whole section of ideas in the back of Super Natural Simple. I also constantly revisit Bryant Terry’s Amazing Green Rice, this Congee with Brown Rice and Turmeric, and this herby rice situation. Recently, this super orange citrus rice has been in high-rotation. Here are the details!Super Orange Citrus Rice in a Kitchen on a Counter

Citrus Rice Inspiration

One of the things I love about flea markets, estate and yard sales is finding and browsing old cookbooks. I come across a lot of community cookbooks, and always have my eyes peeled for books that are special, unusual, and/or regionally specific. Today’s recipe was inspired by a cookbook I picked up a few years ago, published by Sunkist in 1968. It is cover-to-cover recipes that are citrus inspired – note the sub-title: lemons, tangerines – citrus treasures of the west – oranges, grapefruits. 

A few of the recipes caught my attention. In particular, there is an orange rice recipe that calls for “instant minced onions.” I imagined that would add a nice seasoning element to a citrus rice. I tend to keep French onion soup mix on hand to make the French Onion Strata in Super Natural Simple, and have dehydrated onions in my pantry as well.  Today’s recipe evolved from there. I love the way the onion helps counter the sweetness of the orange juice, keeping the whole dish squarely in the savory camp.
Super Orange Citrus Rice Surrounded by Plates and Ready to Eat
Super Orange Citrus Rice Surrounded by Plates and Ready to Eat

What Kind of Rice to Use?

I’ve been using brown basmati rice for this recipe. Short grain brown rice should also work, you might need to adjust the cooking time a bit though. I’ve tested a blend of half brown basmati with half white basmati and it wasn’t great. Unsurprisingly, the white grains really blew out and over cooked while the brown rice grains finished cooking.

The general rule of thumb here is yes, you can likely use your favorite rice, whatever it is. You should simply adjust the amount of liquid and cooking time according to whatever you typically use for 2 cups of rice. So, for example, if you’re using 2 cups of white rice, scale back the orange juice and water called for in the recipe from 4 cups to 3 cups (or 3 1/4 cups total liquid). Hope that makes sense. It’s a long way of saying you can likely make this with success with whatever rice you have on hand.

Super Orange Citrus Rice Surrounded by Plates and Ready to Eat

Make Citrus Rice into a Meal

You can easily add another hearty element to this rice and make a one bowl meal. You see the citrus rice pictured here topped with a bit of simply marinated, baked tofu. It’s just slabs of thinly sliced extra-firm tofu tossed in 1 tablespoon olive oil, 1 tablespoon wasabi paste, and 2 teaspoons soy sauce and baked until golden in a 375F oven. Wasabi paste can be tricky to come by, and when I’m out of it I’ll substitute a favorite curry paste or tobanjan paste. Throw some broccoli or cauliflower florets into the oven with the tofu for some added veg. And, you should absolutely use leftovers in this Herbed Rice Salad with Peanuts!

Alternately, I like to make a thin omelette with an egg or two, slice it thinly, and use that in place of the tofu. And before I forget, if your celery is extra leafy, be sure to make your own celery salt! It’s really wonderful on this rice, but also on all sorts of soups and salads.

Leftover Ideas

This recipe makes a good amount of citrus rice, and we often have leftovers. It’s SO good the next day, perfect for a quick fried rice for lunch, or easy dinner. The citrus element is really fantastic and unexpected if you aren’t in the know. 

If you’re looking for more rice recipes I have so many ideas. Laugh/cry. Be sure to try this green rice, my favorite mushroom casserole,  and this vegetarian take on paella.  I also love cooking with quinoa, cooking with lentils. Enjoy! -h

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Grapefruit Sorbet

This grapefruit sorbet is inspired by the Paloma cocktail. It is blushingly tart and sweet, a straight-shooting sorbet made with fresh grapefruit juice spiked with a bolt of tequila.

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This beautiful grapefruit sorbet is a frosty dream inspired by the paloma cocktail. It’s a straight-shooting sorbet made with freshly squeezed grapefruit juice spiked with a kiss of tequila. The perfect jolt of citrusy sweetness to finish a meal.

sorbet served in a white cup on a marble counter

Grapefruit Sorbet: The Technique

Citrus juice that has been heated tastes different than juice that hasn’t. To keep this sorbet bright and fresh tasting I cook just a portion of the citrus juice with the sugar – and only long enough to let the sugar dissolve. I find this keeps the flavor more clear, direct, and (in my opinion) better!

Sorbet Variations!

You can take this grapefruit sorbet in a number of subtly different directions, and I’ve noted a few of them in the headnotes down below. That said, you should play around and take notes.

  • Citrus options: The base in the recipe below is made primarily with fresh grapefruit juice, rounded out with some orange juice. Feel free to play around with your citrus varietals. I used a lot of ruby red grapefruits, and navel orange juice plus a couple small blood oranges. That’s how you get that blushing color.
  • Tequila and salt: Play around here as well. I like to introduce a whisper of smoky flavor into this sorbet. It’s cuts into the inherent sweetness, and you can do it in two ways here – mezcal or smoked salt. If you use a smoky noted mezcal in place of the tequila called for, you’ll get it. Alternately, you can play around with a smoked salt. A subtle smoky backdrop works really well alongside the grapefruit notes, but don’t go overboard. Think of the smoky flavors as seasoning.
  • Ginger-spiked: Spiking this grapefruit sorbet with a kiss of ginger juice is another idea. It lends a bit of kick and spice, and stays with you for a bit. Grate a little knob of ginger on a Microplane, and then press any fresh juice against a strainer. Add the fresh ginger juice to the other citrus juices.

Grapefruit sorbet served in a white cup

More Sorbet and Ice Cream Recipes

 

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Perfect Baked Potato

If you want to know how to make the perfect baked potato, keep reading. We’re talking crispy jackets that split open to reveal a fluffy white potato interior. This method results in perfection every time.

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A perfect baked potato has a fluffy, light interior and crisp skin. Run a sharp knife down the jacket of one and you reveal the kind of potato interior that loves to drink butter and doubles down on salt. This is how you do it.

The Secret To A Perfect Baked Potato

The path to great baked potatoes is more about what to avoid than what to embrace. In short, a hot oven paired with a salt-rubbed russet potato is the best approach. No foil, no fuss, and no microwave.

A baked potato split open and topped with butter and black pepper

Should You Wrap in Foil When Baking a Potato?

The short answer is no, unless you’re camping and cooking potatoes in the coals of a campfire. Wrapping a potato in foil yields a potato with wet skin. The foil prevents moisture from the potato from escaping, and keeps it close to the skin. If you like a crisp, dry skin (as most of us do), skip the tinfoil.
Baked potatoes prior to baking with holes poked into skin by a fork

Poke Holes?

Yes. This helps to avoid blow-outs as the steam builds within the potatoes as they’re baking. Use a fork to puncture the potato skin 10 times (or so) per potato.

Best Baked Potato Toppings

Get creative and have fun setting up a toppings bar. This way everyone pulls together their potato exactly as they wish. A favorite (classic) pairing is chili over a baked potato, go crazy and add some crushed corn chips for fun. Compound butter is an easy way to make toppings a bit special. And never skimp on the herbs, scallions, chives, and such. If you want a deep dive, I wrote up an entire page brainstorming baked potato toppings.

Potatoes baking in a row on and oven rack in an oven

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Kale Chips

There are just a couple details to get right for the perfect kale chips. This is how I make crispy pom-poms of kale everyone loves to snack on.

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This is my love letter to kale chips, a constant in my kitchen throughout the year. We bake them 3 or 4 times a week, even if we’re out in the trailer with a tiny oven. Even when it’s too hot for a reasonable person to turn on the oven. This is because kale chips are simple to make, and also because they’re *SO* good. Everyone loves snacking on them – even raw kale haters. They’re also an easy way to add a fantastic nutritional boost to all sorts of soups, salads, pizzas, and stir-fries by throwing a handful on (or in) whatever you’re eating. I’ve tweaked my technique little by little over the years to get the best results, outlined below! First thing to know – there are some details to get right.

Crispy baked kale chips in a bowl

How To Make Great Kale Chips

To make the best kale chips, a specific type of kale (curly!) is massaged with a delicious slurry of olive oil, nutritional yeast, and a bit of salt. Don’t skimp on the nutritional yeast, you’ll want to load up to get the perfect crispy crust on your chips. Bake until crisp and enjoy. The recipe is fantastically straight-forward, but the details matter. Here are the key pointers.

  • The type of kale matters. Purchase curly kale, premier kale, or curly purple kale. These types of kale have much more volume than kale varietals with flat leaves (for example, lacinato kale). The increased volume will result in crisped pom-poms of kale – exactly the best kind of kale chips.
    bunch of curly kale on a marble kitchen counter
  • Use dry kale. Make sure your kale is as dry as possible before starting. This will promote crisping and minimize steaming as the chips bake. You only want olive oil, nutritional yeast and a bit of salt to coat the leaves (below), no water drops.
    ingredients for kale chips in a mixing bowl
  • Avoid over-baking. Kale chips go from crisp to brown and sad in a flash.They’re like pine nuts in that regard. The pro-tip here is: set a timer.

How Do You Keep Kale Chips Crispy?

Allow them to cool completely. Store in and airtight container or jar.

Variations

You can make variations on kale chips by adding dry seasonings and spice blends. I like to add most seasonings after they bake. This way your spices don’t burn. I use this approach for curry powder and za’atar – two favorites. You can also look on this page of spice blends for other homemade blends I like to make and keep on hand.

baked kale chips on a baking sheet after baking

What Can you Crumble Kale Chips Over?

I like to crush kale chips over a wide range of soups, pizzas, tacos, and the like. The joke around here is, if it’s savory, I’ll crumble kale chips on it. Here are a few links to ideas and inspiration.

More Recipes with Kale




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Homemade Vitamin C Tea Blend

Hibiscus and rose hips are both Vitamin C power houses. This is a much appreciated homemade tea blend for when an immunity boost is needed, or for the times when you’re feeling stressed, over-worked, or dragging just a bit. I add a good bit of saffron, and lemon peel for dimension and flavor.

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Many of you have seen my spice drawer, it’s always in some state of disarray. I also have another area filled with ingredients I use to make herbal tea blends. You’ll find dozens of little white bags filled with chamomile, hibiscus, dried nettles, citrus peels, ginger and the like. Inviting a spectrum of teas into your life is great way to supplement different vitamins and minerals, and hydrate at the same time. Along those lines, my philosophy is that every glass of tea is an opportunity to do something nice for your body. So, whenever inspired, I blend a couple of small containers full of different ingredients to brew – usually some sort of seasonal or supportive blend, and then keep the containers on hand at both the house and our work studio.

vitamin c tea in a glass teapot

Homemade Vitamin C Tea Blend

I thought I’d share an easy favorite with you today – a Vitamin C Tea Blend. This one is much appreciated when an immunity boost is needed, or for the times when we’re stressed, over-worked, or just dragging a bit. Hibiscus and rose hips are both Vitamin C power houses, and I like to add a good bit of saffron, and lemon peel for dimension and flavor. The pronounced tang and vibrancy of this tea is something I love straight, but feel free to sweeten if you prefer. 

ingredients to make vitamin c tea on a counter plus a glass teapot

More Homemade Tea Blends

Enjoy! Also, click here if you think you’d also like to make more of your own homemade spice blends. -h

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Vegan Shepherd’s Pie

Imagine a Shepherd’s Pie with the flavors of an Indian samosa – that’s what’s going on here. Vegan, make-ahead, one-dish meal with a split pea (or lentil) base, mashed potato crust, and spices.

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This recipe uses a number of my favorite techniques: mashing, slathering, and drizzling. Imagine a Shepherd’s pie meeting the flavors of an Indian samosa. That’s where we’re headed. Shepherd’s pies are typically lamb or meat based, but this is a veg-friendly version.
Make Ahead Vegan Samosa Shepherd's Pie

Vegan Shepherd’s Pie: The Process

Here’s how this shepherd’s pie comes together. It’s pretty straight-forward. You make a hearty, flavor-packed, vegan base using split peas (or lentils), chopped mushrooms, spices, and crushed tomatoes. Layer this under a thick slather of mashed potatoes and baked until the top is golden and a bit crusted. If I know the week ahead is going to be a crusher, I’ll assemble everything over the weekend, and all I have to do is pop it in the oven a bit later in the week. Give it a go, this has been on repeat all winter.

Individual Pies!

You can certainly create smaller, individual pies – they’re cute, and people love getting their own individual pie.

Sweet Potato Variation

You can absolutely swap in sweet potatoes here, just give them a quick peel first.

More Pie Recipes

 

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Sweet Potato Tacos

These sweet potato tacos are so simple, and so good! Tortillas are slathered with smashed, roasted sweet potatoes. Top with black beans, sliced avocado, quick pickled red onions, a bit of cheese, and squeeze of lime. Fantastic.

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This is a quick write-up of the smashed sweet potato tacos we’ve been making for lunch recently. They couldn’t be more simple to make and are loaded with great ingredients to keep you going for the rest of the day. Tortillas get slathered with a layer of roasted, smashed sweet potatoes which are topped with a sprinkling of black beans. From there it’s all about the extra toppings like sliced avocado or guacamole, quick-pickled red onions and serrano chiles, and a bit of cheese. I use Bulgarian feta, but cotija would be good, or skip it altogether if you’re vegan. A squeeze of lime, and some sliced scallions are the finishing touch!

Sweet Potato Tacos on a plate with lots of toppings

Sweet Potato Tacos: Added Bonus

To make these tacos extra specia,l use homemade tortillas. My favorite way to make them is to use freshly made masa. There’s nothing quite as perfect as a hot tortilla made from fresh masa. Check at a local market or grocery store specializing in Mexican ingredients to start. Ask around. My second choice here, use masa harina. There are some fantastic brands like Masienda selling masa harina made from heirloom corns.

Smashed Sweet Potato Taco Recipe

A Few More Ideas

I love sweet potato tacos like these served with something bright and fresh. Something to cut the creaminess of the sweet potato.  This coleslaw, or this corn salad are great options. They’re also A-plus with a dollop of homemade guacamole slathered on top, the onions deliver some crunch and are strong enough to punch through. Also, if you love good homemade salsa, this is a favorite.

small bowls of sweet potato taco toppings including pickled onions, sliced avocado, black beans

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