broccoli soup with turmeric, peanuts, & crispy shallots

lightly adapted from Bon Appétit. ingredients 2 medium shallots, thinly sliced into rings½ cup plus 2 Tbsp. olive oil⅓ cup unsalted dry-roasted peanuts, coarsely chopped½ teaspoon ground turmericKosher salt2 small heads of broccoli (about 1½ pounds total)1 large onion, finely chopped1 serrano or other green chile, thinly sliced4 garlic cloves, coarsely chopped1 medium Yukon Gold... Continue Reading →

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 →

potato salad with mustard vinaigrette

For a vegan potato salad, just omit the eggs! from Bon Appétit. ingredients 2½ pounds new or baby Yukon Gold potatoes, scrubbed 4 large eggs, room temperature 1 teaspoon mustard seeds 3 Tablespoons apple cider vinegar 2 Tablespoons whole grain mustard 1 teaspoon honey ⅓ cup olive oil Kosher salt and freshly ground black pepper... Continue Reading →

barley and mushroom stew

adapted from Mark Bittman. time: about 1 hour ingredients 1 cup chopped onion 2 medium carrots, cut into chunks 2 celery stalks, roughly chopped 2 medium low-starch potatoes, peeled and quartered 8 garlic cloves, peeled 2 cups sliced mushrooms 1/3 cup pearled barley 1 tsp fresh thyme or 1/2 tsp dried 3 cups vegetable stock or... Continue Reading →

japanese soup curry

For the curry bricks, I typically use a mix of varieties that I bought while in Japan. Usually I do mostly a more mild curry and enough of a spicier curry to make it interesting (e.g. four squares of level 3 spicy and two squares of level 4-5 spicy). For the stock, I used 4... Continue Reading →

vegan mac and cheese

This is definitely the best plant-based mac and cheese out there. I'm not going to promise that it necessarily tastes like cheese, but that doesn't mean that it isn't incredibly tasty and satisfying. Recipe adapted from Vegan Yumminess. This recipe is: vegetarian, vegan, gluten free Ingredients: 10 oz pasta of choice 1 cup peeled/diced yellow... Continue Reading →

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