Entrees

Bowls of various legumes (chickpeas, green peas, red lentils, canadian lentils, indian lentils, black lentils, green lentils; yellow peas, green mung beans) on wooden background

Haitian Mayi Moulen with Sos Pwa Nwa

By Lauren | May 31, 2020

When time permits, I love to use Saturday afternoons to play a bit with new recipes. This past weekend, I found myself exploring new territory as I experimented with this comforting Haitian meal. It was…

Rustic Vegan, Gluten Free Pizza

By Lauren | May 26, 2020

There was a time in my life when every Friday night was pizza night. Every Thursday evening, I would put my Kitchen Aid to working kneading the dough, giving it a slow rise in the…

Herbed Carmelized Sweet Potatoes

By Lauren | May 18, 2020

If you have never been a sweet potato fan, here is the recipe to change your mind. And if you already have a fondness for this tuber, you are really in for a treat. This…

Nepalese Coconut Curry

By Lauren | May 11, 2020

Scan my recipe archive, and you will see for yourself that I am certainly a mushroom fan. A mushroom sauce of any kind has been a comfort food since I was young. And these days,…

Loaded Lentil Stew

By Lauren | February 28, 2020

This is quite a hardy stew, perfect for a blustery March meal. It also pairs well with the seeded buckwheat bread I shared last month.  Ingredients 2 T extra light olive oil  1 medium organic onion,…

Drunken Noodles

By Lauren | January 24, 2020

When you see Meera Sodha’s name attached to any vegan recipe, you can be assured it is fresh, flavorful and interesting. I was especially interested to discover how the bitterness of the radicchio and tartness…

Mushroom Bourguignon

By Lauren | January 17, 2020

If a rich and comforting meal is in order, then look no further. We can thank Melissa Clark from NYT for inspiring my vegan and gluten-free recipe below. Just a word of warning, the leftovers…

Meghla’s Palong Shak Dal

By Lauren | January 10, 2020

I used to think I could prepare a pretty good dal. That was until I watched my new Bangladeshi friends, Meghla and Aziza. These women embody the kitchen magician I long to be. The simple,…

Vegan Dal Makhani

By Lauren | October 24, 2019

Ingredients 1 cup dry whole urad dal (black lentils), debris removed and soaked in plenty of water overnight or for at least six hours 4 cups water 15 oz can kidney beans (1 1/2 cups),…

Best Ever Black Bean Soup

By Lauren | October 18, 2019

This week I am happy to share a recipe from an Austin friend and outstanding vegan chef, Anna Fry. Anna passed along this recipe ages ago when our then-preteens enjoyed this soup for lunch at…

Black Bean and Butternut Squash Stew

By Lauren | October 11, 2019

Is it simmering stew season yet? Just to be clear, that means a veggie-full stew, and this one totally fits the bill. Not only is it packed with fall harvest vegetables, the spice combination is…

Cleansing Kitchari

By Lauren | October 4, 2019

If you haven’t tried Kitchari, now is the time. The traditional Ayurvedic cleansing meal is perfect for fall. If the ingredients listed aren’t readily available or you aren’t up to tracking down the spices, you…