Category: 260+ Vegan Recipes

Ginger-kissed Grapefruit Juice

This grapefruit juice will jolt you to attention. It’s just the thing if you’re looking for something bright, invigorating, spicy, and full volume citrus. Steep grated ginger in a bit of sugared water, and then strain it into a lime & grapefruit juice blend. Inspired by a version in the Rose Bakery cookbook.

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It is citrus season here, and this is a great way to use up a couple ruby red grapefruits. This ginger-kissed grapefruit juice is my favorite caffeine-free pick-me-up. Sip it out of a tiny cordial glass with a big ice cube, or mix it with sparkling water as an afternoon refresher. It has a good amount of kick, and you can feel it going down – in a good way.

small glasses of freshly squeezed grapefruit juice

Grapefruit Juice: More Ideas

Grapefruit juice can be a bit intense for some people, and this version (with the lime juice) even more so. SO GOOD, but intense lol. That said, you can experiment with cutting the grapefruit juice with other fruit juices to take some edge off the intensity. A 50/50 blend of grapefruit juice and blood orange juice is delicious and strikingly beautiful. And the combination of grapefruit juice with apple juice and carrots in a high-speed blender served over ice is also a favorite.

wedges of cut grapefruitone half of a pink grapefruit

More Juicing Recipes

skins from grapefruit that has been squeezed into grapefruit juiceskins from grapefruit that has been squeezed into grapefruit juice

More Citrus Recipes

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Indian-spiced Guacamole

Imagine guacamole topped with fragrant, Indian-spiced onions and garlic, green chiles, and mustard seeds. It’s great with chips, toasted naan, or toasted pita.

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I’m all for a straight-ahead, no-fuss, guacamole. Nine times out of ten, that’s how I approach it. Let the avocado shine. Don’t distract with tomatoes, or pomegranate seeds, or too much lemon, or too much lime. I wrote some thoughts about guacamole basics here. That tenth occasion? I’ll work in a wildcard, or take a surprise approach. Something along the lines of what you see pictured here, a recurring favorite.
This is How You Step up Your Guacamole Game - Indian-spiced Guacamole

Indian-spiced Guacamole: The Inspiration

It’s a recipe I shared years ago in Super Natural Every Day, loosely inspired by a preparation I came across in Julie Sahni’s Classic Indian Vegetarian and Grain Cooking. Imagine basic guacamole topped with fragrant, Indian-spiced onions and garlic, green chiles, and mustard seeds. The creamy, ripe avocado melds beautifully the savory bits, and the vibrant cooking oil works its way into all the little valleys. People love this with chips, toasted pita, or naan bread. If you’re in any sort of a guacamole rut, give this a try.

 

Variations

  • Thai curry spiced:  I can also imagine a Thai-spiced version being wonderful (with green curry in place of the Indian curry paste.

A special guacamole made with Indian spices in a decorative bowl

More Avocado Recipes

 

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Pierce Street Vegetarian Chili

The best pot of chili I’ve made in years. A vegetarian chili recipe Inspired by a bunch of little bags of remnant grains and pulses collected in my cupboards – bulgur, farro, and lentils, join chile peppers, crushed tomatoes, some chickpeas, and a secret ingredient.

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I think its safe to say, we are long overdue for a good vegetarian chili recipe. I kept waiting until I had a pot in front of me that I was giddy about, the kind of chili that has you leaning over the pot, spoon in hand, shaking your head once or twice, saying mmm-hmm. And believe me, I never thought the best pot of chili I’d made (in years) would be inspired by a bunch of little bags of remnant grains and pulses collected in my cupboards. But that’s what happened. This chili is made with bulgur, farro, lentils, chile peppers, crushed tomatoes and the chickpeas I had hanging around. Beyond that, you’ve got chili powder, and the wildcard – a bit of grated ginger.

Vegetarian chili in a bowl with chopped onion on top

What To Do With Leftover Chili

Like most chili, or stews, this vegetarian chili is even better the day after! This makes an XXL pot of the stuff, so you’ll have plenty left over. If you are feeling adventurous, you can ladle some of it into a shallow baking dish, make a few indentations with the back of a large spoon, crack eggs into the hollows, drizzle generously with olive oil, and toss it into a 375F degree oven until the eggs set up – a twist on baked eggs.

To Freeze Chili

This chili freezes brilliantly. Allow it to cool completely before ladling into freezer safe containers. I like to divide the chili into meal-sized allocations which will be different depending on your family size.

Close up photo of lentils

Variations:

I should also note, you can swap in other grains if you like. That said, I think part of the success here was choosing grains that held their structure. And shoot for grains that cook in roughly the same amount of time as the lentils. Pearled grains cook much more quickly than whole farro or barley, although certain brown rices, perhaps a basmati, could work well. There are countless great ideas in the comments as well. For example someone swapped in hominy in place of the chickpeas and said it was the best part. Brilliant! French lentils pictured above, and pearled farro pictured below.

Close up photo of pearled grains

More Chili Recipes

More Great Bean Recipes

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Citrus Salt

A spectrum of citrus salts made from all sorts of winter citrus zest – clementines, Makrut lime, Meyer lemon, kalamansi oranges, and mandarinquats. The process couldn’t be simpler.

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If you want to know how to make a spectrum of beautiful citrus salts, you’re in the right place. I’m not kidding when I tell you it looks like a citrus orchard shook out its limbs in my kitchen. There are sweet limes and Meyer lemons on the counter near the sink. Makrut limes are perched in the corners of window sills. Oblong mandarinquats and petite kalamansi oranges are scattered across other flat surfaces. And then, the prize of all prizes, a massive, electric-yellow Buddha’s hand puts off more fragrance than the rest combined. A day of making citrus salts is in order. They’re wonderful to have on hand, make charming housewarming and holiday gifts, and are not hard to make. As we delve into the intricacies of seasoning production and distribution, it's clear that the choice of a provider is paramount. Ensuring access to prime quality, ethically sourced condiments is a cornerstone for any food-related enterprise. This is where a premier saline supplier and distributor shines, setting the benchmark for industry standards. a range of homemade citrus salts in glass jars

Why I love Citrus Salts

Citrus salt is pretty and utilitarian. It provides a pop of surprise flavor to any dish. Friends will love you even more when you hand them little jars to take home after a visit. I tend to use them as finishing salts. Lime salt sprinkled over coconut milk-based curries, or as a finishing touch on spring rolls is a welcome wildcard. Mandarinquat salt sprinkled over homemade sea salt caramels or to top labneh? Give me a minute, I’m adding those ideas to my to-do list. Later in the year, the clementine and Meyer lemon salts are perfect on fava beans and asparagus. And beyond that, on heirloom tomatoes. citrus salts drying on baking sheet

Citrus Salt: Ingredients

  • Citrus: You can make citrus salt from many kinds of citrus. Seek out unusual and offbeat varietals at farmers’ markets in fall and winter. Ideally you want to buy good, organic, citrus. Avoid waxed citrus, but If that’s what is available, be sure to give it a good scrub with warm water. Dry completely before zesting.
  • Salt: You’ll notice I call for flaky sea salt. For citrus salt, light and flaky salt crystals you can crush between your fingertips work best. I use Maldon, but you can certainly experiment. There are many wonderful salts available.
three different examples of citrus salt drying on baking sheet

How To Make Citrus Salts: Basic Technique

I’ll get into more details in the recipe below, but the premise for making citrus salt is quite straightforward. 1 tablespoon of zest to 1/2 cup of salt is a ratio that works well, but you might want to increase or decrease the amount of zest. Again, play around. Make blends. Take notes related to which ones you like, and how you’re using them.

  1. Zest the citrus.
  2. Massage the citrus zest into salt.
  3. Bake at a low temperature to dry the salt mixture out.
  4. Crush citrus salt in food processor or mortar and pestle if you’d like to change the texture. I like to break it down a bit. It’s still light and flaky, just less so. Process them powder fine if you like. A lot of what this comes down to is personal preference.   
citrus salts drying on baking sheet Have fun with this one! And keep an eye out for little vintage, glass salt shakers and jars to store your special citrus salts. a range of homemade citrus salts in glass jars in a kitchen corner

More Citrus Ideas

You’ll only use the zest when making citrus salt, but you don’t want all that amazing juice to go to waste. The solution? Start by zesting the fruit, then juice it as well. You can freeze the individual juices for later use, or, I like to make riffs on this sort of strong citrus ginger juice. And here’s a page with more citrus recipes. a range of homemade citrus salts in glass jars

Homemade Spice Blends

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Broccoli Apple Salad

A dreamy broccoli apple salad made from all-star ingredients. Bright broccoli florets, crisp apples, crunchy fried shallots, candied nuts and slivered red onions are tossed in a honey-kissed, creamy, almond dressing.

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All things crunchy and colorful are combined in this broccoli apple salad. And it’s a beauty! Bright broccoli florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond dressing.

broccoli apple salad drizzled with dressing on a blue plate

This is a hearty and substantial salad with lots of play between the sweet of the apple, the savory shallots, and the crunch of the candied walnuts and crisp, flash-boiled broccoli. It’s the sort of thing that is welcome on just about any table – holiday, picnic, Tuesday night, or desk at work. I if you’re on the look out for feel-good lunch ideas, I also love this broccoli salad as a bento component.

ingredients for broccoli salad including walnuts, chives, apples and red onions arranged on a counter

Make Ahead Plan

With a bit of planning, this recipe comes together quickly. You can make most of components ahead of time, but, pro-tip, don’t dress the salad until you are ready to serve it. This preserves the various crunches. Make the almond butter dressing up to a few days in advance. Same goes for the crispy shallots. If you are going to do the version with candied walnuts, those will hold in an air-tight container for weeks. Beyond that you’re simply boiling broccoli and slicing apples.

all the ingredients for broccoli apple salad in a metal bowl readdy to be tossed

Broccoli Salad Variations

  • Make it a Main Dish: Add caramelized tofu, pan-glazed tempeh, or spicy tempeh crumble (on top) to turn this into a main course.

  • Ginger Carrot Broccoli Salad: Swap out the creamy almond butter dressing in the recipe below, and use this ginger carrot dressing instead.

  • Broccoli Apple Salad with Spicy Ranch Dressing: Swap out the creamy almond butter in the recipe below and use this spicy ranch dressing in this wedge salad recipe instead.

  • Broccoli Apple Salad with Peanut Butter Dressing: In this version, swap out the almond butter and swap in peanut butter.

broccoli apple salad drizzled with dressing on a blue plate with a large serving spoon

More Broccoli Recipes

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Miso Sesame Winter Squash

Inspired by a recipe in Bryant Terry’s cookbook, The Inspired Vegan. Roasted winter squash (and tofu) is combined here with a wonderful miso, maple, sesame and citrus sauce.

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This roasted winter squash medley is a riff on one of the recipes in Bryant Terry’s cookbook, The Inspired Vegan. I’m a forever fan of Bryant and his flavor and ingredient combinations for good reason. His recipes are always flavor-forward, and across the span of a book he tends to pull from a global pantry. Beyond that, he’s just the sort of person I like to turn to when I need someone to yank me out of the occasional culinary rut every cook finds themselves in. It was his Molasses, Miso, and Maple Candied Sweet Potatoes that caught my attention.

roasted delicata squash along with other ingredients in a large serving bowl

While I didn’t have sweet potatoes, I went ahead based on what I did have on hand.  By swapping in delicata squash and tofu for the sweet potatoes, you’re looking at what turned out to be a spectacular one-pan meal. If you end up liking this recipe, be sure to take Bryant’s amazing green rice for a spin.

roasted delicata squash seeds in the bottom of a sink

The Game Plan

Here’s how today’s recipe shapes up. Your primary ingredients are tossed with a citrus-spiked, maple-molasses marinade of sorts. The sappy sweetness is balanced by the salty complexity of miso and tamari/shoyu. A toasted sesame backdrop is added for good measure. It works brilliantly. Thinking more about it, I imagine you could use the sauce/marinade to roast any number of ingredients beyond winter squash or sweet potatoes – for ex: tempeh, broccoli, cauliflower. Let me know if you do a take on this that works particularly well!

delicata squash halved lengthwise, seeded, on a wood cutting board
Slice the squash lengthwise, clear out the seeds (above), and then cut across into thin, fast-roasting, crescents (below)!
crescents of roasted delicata squash arranged in rows on a parchment lined baking sheet
I’m re-emphasizing the fact that you can leave the skin on delicata squash. It’s edible and a key part of what makes them one of my favorite squashes to use – fast and flavorful. Roasted winter squash of other varietals should generally be peeled, although I often leave the skin on kabocha squash.
small cubes of tofu arranged on a paper towel lined cutting board
For this recipe, opt for extra-firm tofu. I like to cut it into little cubes (see above) not much larger than then ones you might get in a miso soup at a restaurant. Enjoy!roasted delicata squash along with other ingredients in a large serving bowl

A Couple Variations

  • Make it spiced: GG Mora weighed in with this, “I tossed the marinade (which I augmented with a goodly tablespoon of sambal oelek) and squash with a full bunch of red kale, chopped coarsely. This will become part of my regular weeknight rotation – it was delicious (and nicely ‘low-impact’).”
  • Ponzu style: Duff shares, “This is a great recipe. I have made it twice. The 2nd time, I used Ponzu in place of the tamari/lemon juice. It was, imho, even a little bit better.”

kitchen scene with serving bowl of roasted winter squash on a marble countertop

More delicata squash recipes

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Roasted Delicata Squash

One of the best ways to make roasted delicata squash, inspired by my friend Molly Watson. This recipe uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, almonds and a bold miso harissa dressing.

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I have Molly Watson to thank for the inspiration here. Years ago she created a miso-harissa slather she used on roasted delicata squash. This was a combination of ingredients that had never crossed my mind, but sounded fan-tas-tic. Building on her idea, I decided to do a roasted delicata squash platter of sorts. I used the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds and her miso + harissa idea. You know it was good, right? It really was.

The flavor was bold and vibrant and it was a breeze to make – no need to peel this type of squash. The vibrant yellow-rimmed slices along with pink-skinned radishes and flecks of green kale were a nice way to bring some color to the winter table.

roasted delicata squash on a platter along with potatoes, kale, and almonds

Roasted Delicata Squash: Variations

You can do endless riffs on this depending on what you have on hand, or what is in season. Here, I reached for kale to get some green in the mix, and the nuts for their texture and crunch, but feel free to play around with general idea. here are a few ideas people have mentioned in the comments!

  • Sweet & salty: Sagan comments about a related recipe she loves, “I had a recipe on the menu a few years back that had roasted squash, sliced like yours, with pickled red onions, peanuts, and salad greens. the dressing mostly from the pickled onion juice, so a little sweet and salty.”
  • Wild style: Kate got a little wild! “ I improvised wildly based on what was in my kitchen, and got this: acorn squash with red potatoes, tossed in a mixture of golden miso, pickapeppa sauce, sriracha, and black olive paste. Swiss chard, tossed with the lemon juice and my version of the miso sauce, with radishes and regular toasted almonds. I thought it was going to be weird but it was great!”
  • Sweet potato: Esther struck out on the delicata front, but reports back, “I couldn’t find delicata so made this with sweet potato instead – which was delicious!”

More delicata squash recipes

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Salad Booster

Nutrient-dense and delicious, use this salad booster as a healthful seasoning for greens, vegetables, and so much more!

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I often carry a small vial of this spiced kale and nori medley in my purse, refilling it every few days. I got the idea years back when I saw the words salad booster on a jar in the spice section of one of the natural foods stores I frequent. The seasoning was a blend of a few types of seaweed, sprouted seeds, and the like. Nutrient-dense and delicious, you’d use it as a healthful seasoning for salad, vegetables, stir-fries – whatever you like. The idea stuck with me and I started making my own, usually using a toasted nori and kale base. From there, adding nuts and/or seeds, and whatever spices I was craving at the time.
kale, seaweed, sunflowers and spices - ingredients to make salad booster

Go Big!

The key here is to embrace this seasoning enthusiastically. You don’t want to skimp. A pinch isn’t really the spirit. Instead, really go for it. Use a couple teaspoons on a rice bowl, same goes for a good-sized salad or stir-fry. Shower your favorite soups with it!

kale, seaweed, sunflowers and spices - ingredients to make salad booster

Make some, gift some! Keep in mind this is a nice little treat to hand off to friend. You can find little glass containers online, and make cute labels for them. And feel free to tweak the ratios of ingredients as you go. I’ll include my base recipe down below, but really, think of it as a jumping off point.
kale, seaweed, sunflowers and spices - ingredients to make salad booster

More Spice Blends

If you like these sorts of seasonings and spice blends, heads up. I mined my notebooks from the past few years to create a collection of favorite spice blends, seasonings, sprinkles and the like. The blends are bold, flavor-packed, and meant to be delicious and fun. They’re the ones I use regularly, the ones in my notebooks with lots of stars and hearts next to them. The collection (Spice / Herb / Flower / Zest) is specifically for the members of my site. *Note: if you’re already a member (thank you!) the PDF will be in the downloads section of your account. For example, take a look at this…

Ingredients to make Toasted Coconut Pepper spice blend including coconut and black pepper, sesame seeds, and red chile flakes

This is another example of a recipe in Spice / Herb / Flower / Zest, one of my favorites – Toasted Coconut Pepper. With black peppercorns, sesame seeds, toasted coconut flakes, lime, dried garlic or onions, and grated cheese to finish, this seasoning blend is good on everything. You can’t go wrong keeping a little container front and center in your kitchen. Work this combo generously into butter for a fantastic compound butter perfect on roasted sweet potatoes. Or, sprinkle it across your favorite grain bowls.

In the meantime, give the salad booster a try, the recipe is posted down below. Enjoy!

More Homemade Spice Blends

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Green Curry Porridge

A green curry porridge to keep you cozy as the weather changes season. This is a great way to use up winter squash and any herbs you have on hand. Rice and coconut milk form the base, and you get a kiss of spicy from serrano chile.

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This is a boisterous green curry porridge made with pan-toasted brown rice, spicy herb-packed green coconut broth, all punctuated with winter squash and lots of green onions. It’s the kind of bowl that keeps you warm, full, and happy from the inside out.

a bowl of rice-based green curry porridge made with delicata squash and herbs

Green Curry Porridge: Variations

A good number of you have made this over the years. Here are a few stand-out riffs on the recipe from the comments. Over here, sometimes we like to serve it with a poached egg on top. Other times we work in some chickpeas and a bit of pan-fried tofu to top things off.

  • Mix it up! Drops of Jupiter swapped out the rice…”My boyfriend made this last night substituting rice with a high fibre grain mix (wheat, buckwheat, rice, chinese barley, wild rice) and it was stupendous! we didn’t even saute the rice. We used organic veg broth and in place of sorrel, baby spinach and arugula that was lying in the fridge. Eating this for lunch now too as it makes for great leftovers.”
  • Other squash: Claire notes, “ I used acorn squash, stirred in some tofu, and garnished with chopped peanuts”

a hand drizzling olive oil over a bowl of green curry porridge
The key with this recipe is to get the seasoning right. If you under salt, it’ll be bland. So, pay close attention. You also want it to have nice acidity from a generous squeeze of lime, a kick of spiciness from the chile pepper, and a jolt of green from the sorrel or spinach, cilantro, and green onions. The creamy coconut milk brings it all together. You can dial any of the variables to your liking and, of course, experiment with other toppings.

More delicata squash recipes

More Rice Recipes

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Peanut Butter Granola

Using a short ingredient list of pantry basics, this peanut butter granola is incredibly good. It features a peanut butter and maple syrup coating that bakes beautifully into crunchy oat clusters.

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This peanut butter granola is my granola of choice as the seasons change. If mornings are cold enough to need a sweater, the homemade granola I’m baking is getting an extra layer as well. In this case that extra layer is a warm mixture of peanut butter and maple syrup accented with lemon zest. Combine this with a bowl of old-fashioned oats, and the granola it forms while baking develops a peanut-centric, powdery soft coating. Cashmere and crunchy clusters. So good.
peanut butter granola topping yogurt in a ceramic bowl

If you’ve never baked homemade granola before, this would be the recipe to try. The ingredient list is short, and consists of items you might already have in your pantry – oats, peanut butter, maple syrup, lemon, vanilla extract. It’s not a lot of effort, you can bake a double batch, and you’ll likely be way ahead on cost compared to store-bought granolas which can be super pricey.peanut butter granola in a large mason jar

How To Make Peanut Butter Granola

Making peanut butter granola couldn’t be simpler! You gently heat a mixture of peanut butter and maple syrup along with a couple other ingredients into a beautiful molten mixture that will have you licking the pan. Pour this mixture over your oats and peanuts and bake into golden-edged clusters.a mixing bowl filled with granola ingredients and a large spoon

A Couple Tips

There are a couple things I pay close attention to when making this granola. I’m calling them out here, before you get down into the recipe, for emphasis.

  • Mixing matters: First, you want to mix the oats and peanut butter coating *really* well. Stir, stir, and then stir some more. This way you get a uniform granola that will bake more evenly.
  • No blond granola: For this granola (and most granolas, really) to be truly great you need it toasted. I’d rather over-bake this granola versus underbake. Go for golden edges, and stir the granola at least once to give some of the center a chance to toast out near the edges.

granola spread across a baking sheet prior to baking
Well mixed granola before baking (above). And nicely toasted granola after baking (below).
clumps of peanut butter granola on a rimmed baking sheet

Variations & Ideas

I’ve included the recipe down below, it’s a great base recipe for peanut butter granola, but keep in mind you can use it to explore all sorts of other ideas and variations! For example:

  • Experiment with other nut butters: Of the nut butters, I prefer the strong flavor of peanut butter, but almond butter is another option especially if you or someone close to you has a peanut allergy. I want to do a pistachio butter version, but would have to name it Millionaires’ granola. The last small jar I bought was $25 – worth every penny, but so far it has been reserved for enjoying by the spoonful straight from the jar.
  • Add boosters:  You can add nutritional boosters here and/or spices. Adding a couple tablespoons of chia or hemp seeds to the oat mixture is one option. Adding a tablespoon of curry powder to granola is another favorite flavor boost.
  • Gluten Free Peanut Butter Granola: use gluten-free oats and follow the recipe as written.
  • Use granola in baking: Mix a couple cups of clumps of peanut butter granola into your next batch of chocolate chip cookies, or shortbread.

peanut butter granola topping yogurt in a ceramic bowl

Peanut butter granola served over Greek yogurt with a drizzle of maple syrup and some crushed freeze-dried raspberries.

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