shepherd’s pie

adapted from the New York Times. ingredients FOR THE TOPPING (double if you want a thick layer of potatoes on top) 1 Tablespoon kosher salt, plus more for seasoning1 pound russet potatoes, peeled and quartered (about 3 large)3 Tablespoons unsalted (vegan or dairy) butter¼ cup unsweetened almond (or dairy) milk¼ cup sour cream (vegan or dairy)optional: ¼ cup packed... Continue Reading →

farmer’s market bowls

lightly adapted from Bon Appétit. ingredients 1 cup quinoa, bulgur, barley, semi-pearled farro, or your favorite grain Kosher salt 4 large eggs 3 small Persian cucumbers, very thinly sliced 2 Tablespoons unseasoned rice vinegar 1 teaspoon honey 1 14-ounce block extra-firm tofu, drained 3 Tablespoons plus ¼ cup grapeseed or vegetable oil, divided 2 Tablespoons... Continue Reading →

vegan barbacoa

lightly adapted from Minimalist Baker. ingredients 2 Tablespoons olive or grape seed oil 1/2 medium white or yellow onion, minced 3 cloves garlic, minced 1 1/2 cups cooked green or brown lentils 1 1/2 cups packed finely shredded/grated carrots 2-3 Tablespoons coconut sugar or organic brown sugar 1/2 teaspoon black pepper 1 teaspoon white miso... Continue Reading →

root vegetable tagine with crispy chickpeas

Meyer lemons are perfect here, if you have them! from Bon Appétit. ingredients FOR THE TAGINE 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon caraway seeds 1/2 teaspoon dried crushed red pepper 1/4 teaspoon turmeric 4 1/2 teaspoons coarse kosher salt, divided 1 lemon, thinly sliced 1/2 cup fresh lemon juice 3 Tablespoons... Continue Reading →

tofu panang curry

adapted from A Spicy Perspective. ingredients 1 pound extra-firm tofu, pressed, drained, and cut into triangles 2 Tablespoon coconut oil, divided 2 small onion, sliced 2 bell peppers, sliced 2 carrots, sliced into coins 2 cloves garlic, minced 4 ounces (1 can) Panang curry paste 1 Tablespoon peanut butter 12 kaffir lime leaves, crushed 2-... Continue Reading →

lentil minestrone soup

by Katherine Taylor ingredients 1/4 cup extra-virgin olive oil, divided 1 medium yellow onion, chopped 2 carrots, peeled and chopped 2 ribs celery, chopped 2 Tbsp tomato paste 1 cup chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work) 4 cloves garlic, pressed or minced ½ tsp dried oregano ½ tsp dried thyme 1 large can (28 ounces) diced... Continue Reading →

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