Main Dishes

Drunken Noodles

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 of the tamarind paste tasted in the end product. I can assure, you it was delightful. Meera’s version included tofu,…

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Lauren’s Mushroom Bourguignon

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 are even better and highly sought after, so you will need to prepare extra or find a good hiding place.…

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Meghla’s Palong Shak Dal

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, yet important steps they added to the cooking process are what gave the dal and everything they cooked the depth…

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Vegan Dal Makhani

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), drained and rinsed 3 tbsp coconut oil or vegan butter 1 tsp cumin seed 1 small bay leaf 4-6 cloves…

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Best Ever Black Bean Soup

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 her home during a school holiday. It still a top request at the Hubele home when soup season rolls around. …

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Black Bean and Butternut Squash Stew

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 divine.  I brought this along to a house concert potluck, and I had to think twice if I really wanted…

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Cleansing Kitchari

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 can simply order this kit from Banyan Botanicals and get started. Be sure to plan for a large batch as this…

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Roasted Eggplant with Spiced Chickpeas

If you eat seasonally and live in Texas, late summer means eggplant, zucchini and peppers. And the best way to use this limited range of veggies is to get creative — something I don’t mind doing. This week, with a nudge from Julie Moskin, we enjoyed this gorgeous, Middle Eastern-inspired dish.  Ingredients 3-4 narrow eggplants,…

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Raw Tabbouleh

My favorite restaurant in Cluj is Samsara. It is so good, it is nearly worth the three flights and layovers required, just for a meal! Although everything is delicious, I was especially intrigued by their raw tabbouleh. I took a photo and made note of the ingredients while enjoying each bite, vowing to make it…

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Vegan Cassoulet

Cassoulet is a French classic and (traditionally) absolutely not vegan. But you can easily capture the essence of this comfort-food dish in my meat-free version. Even better on the second day, cassoulet can be made the night before and gently reheated, perhaps served alongside a hearty kale salad for a delightful weeknight supper.  Ingredients 1…

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