Kathryne Taylor’s vegan mac & cheese

very slightly adapted from Cookie and Kate. ingredients 8 ounces whole-grain macaroni elbowsoptional: 1 small head of broccoli, florets cut into small bites (about 1 ½ to 2 cups)1 ½ Tablespoons avocado oil or extra-virgin olive oil1 small yellow onion, chopped (about 1 ½ cups)1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic3 cloves garlic, pressed or... Continue Reading →


lightly adapted from Bon Appétit. ingredients 5 Tablespoons vegetable oil, divided8 corn tortillas12 ounces freshly-made tofu chorizo (or TJ's soy chorizo!)3 garlic cloves, crushed½ medium white onion, thinly sliced, plus more for servingKosher salt3 cups Frijoles de la Olla, drained1½ cups vegetable broth6 ounces queso fresco or Cotija cheese, crumbledoptional, for serving: Cilantro leaves with... Continue Reading →


I find that ratatouille is best accomplished in stages. For this recipe, I highly suggest completing the first part and letting it sit for a while before finishing in the oven, which really lets the vegetables become friends. lightly adapted from Bon Appétit. 1 large globe eggplant, peeled, coarsely chopped1 large zucchini, sliced into ¼-inch-thick... Continue Reading →

egg korma with frizzled onions

Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce. Just as you would when searing meat, pat the eggs dry for better browning and to prevent spattering. Don’t rush cooking down the yogurt base for the sauce, which will ensure the spices toast and aromatics... Continue Reading →

squash and caramelized onion tart

from Bon Appétit. ingredients CRUST 1 cup whole wheat flour 1 teaspoon kosher salt 1 cup all-purpose flour, plus more for surface 10 Tablespoons chilled unsalted butter, cut into pieces FILLING & ASSEMBLY 4 Tablespoons extra-virgin olive oil, divided 4 medium yellow onions, thinly sliced Kosher salt 3 garlic cloves, thinly sliced 2 Tablespoons Dijon... Continue Reading →

migas with black beans

No part of this recipe is really necessary to make migas except for the eggs and tortilla chips. You can use any peppers you want, a frozen pepper/onion mix, use tomatoes or even salsa instead of peppers... whatever you have on hand! The black beans are also optional but go really well with chips and... Continue Reading →

squash on toast

from Jean-Georges Vongerichten. ingredients 2 1/2 - 3 pound kabocha or other yellow-fleshed squash, peeled, seeded and cut into pieces 1/8 - 1/4inch thick ¾ cup extra virgin olive oil ½ tsp dried chile flakes, more to taste 3 tsp kosher salt 1 yellow onion, peeled and thinly sliced ¼ cup apple cider vinegar ¼... Continue Reading →

pasta with roasted veggies

Ingredients: 3 carrots, peeled and julienned 1  zucchini, julienned 2 yellow squash, julienned 1 onion, thinly sliced 1 red bell pepper, julienned 8 oz mushrooms, sliced 1/4 cup olive oil Kosher salt and freshly ground black pepper 1 tablespoon dried herbes de Provence 16 oz pasta of choice 15 cherry tomatoes, halved 22-25 oz sauce... Continue Reading →

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