Lauren’s Kitchen

Lauren's Kitchen

Lauren Hubele shares some of her favorite plant-based recipes from all over the web.

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Chard Packets

May 10, 2019

Honestly, I don’t know which came first. I LOVE this recipe. I adore the creator’s photography. I am amused by their name — KrautKopf (cabbage head). And I was pleasantly surprised to find this couple lives in Berlin. So, let’s talk about these adorable bundles of goodness I can’t wait to share with you. I…

Salt-Crusted Potatoes with Cilantro Mojo

May 3, 2019

I am super fortunate to live with two open-minded eaters. They not only put up with my kitchen experiments, they fully participate with suggestions and ideas (sometimes a few more than I am prepared for!). So, when my husband holds up a gorgeous, salt-crusted potato on his fork and declares it perfect, I take him…

Turmeric Coconut Rice with Greens

April 26, 2019

Our CSA box arrived filled to the brim with greens again — no surprise this time of year! In search of a new meal, I stumbled on this yummy recipe in the New York Times Cooking archive. Rice can be real comfort food for me, and this recipe also presents a perfect opportunity to incorporate…

Super Seeded Crackers

Apr 11, 2019 | 0 Comments

Here is a recipe to beat all boxed versions — and it’s easier than you think. Play around with the seasonings. Your options are endless! Ingredients 1/4 cup brown or white rice flour 1/4 cup teff flour 1/2 cup almond flour 2 tbsp ground flax 2 tbsp hemp 2 tbsp sesame seeds 2 tbsp chia seeds 1/2 tsp kosher salt 1/2 tsp dried thyme 1 tsp dried rosemary scant 1/4 tsp baking soda 1/4 cup water (add by the teaspoon…

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Fooduzzi’s Vegan and Gluten Free Chocolate Chip Cookies

Apr 6, 2019 | 0 Comments

I declare this to be THE best gluten-free vegan cookie recipe. And to be sure my claim was true I tested the recipe three times in the last two weeks 😉 It feels pretty much no-fail, and to make things even easier we tried it as a bar cookie recipe and it was fantastic. We can all thank Alexa Peduzzi for taking the time to test and share this on her Fooduzzi blog. Here you go… Ingredients 1 and 1/2…

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An Adapted Cauliflower Chaat

Mar 30, 2019 | 0 Comments

Honestly, you can’t have too many recipes for cauliflower. This one went together in a snap and was the perfect way to use two sweet and tender heads I picked up at the farmers market this weekend. Here’s a Cauliflower Chaat from the New York Times Cooking Section with some creative adaptations. Ingredients for the cauliflower: 10 tablespoons sunflower or coconut oil 2 small heads cauliflower, cut into bite-sized florets Salt to taste 4 teaspoons finely chopped ginger 4 teaspoons…

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A Farmer’s Market Salad

Mar 16, 2019 | 0 Comments

When tender stems of baby broccoli, French breakfast radishes, and gorgeous Russian kale made their appearance last week at the Farmer’s Market, I saw the makings of a perfect spring salad. A big thank you to River Bottom Farms for their commitment to sustainable, organic produce. With ingredients that are this fresh and delicious, all that’s needed is some chopping and a yummy sauce to dress it. While a simple vinaigrette would be perfectly fine, I like to use something…

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Lauren’s Veggieful Tacos

Mar 9, 2019 | 0 Comments

Yes, this is really another taco recipe – and just weeks after sharing one with pan-roasted Brussels sprouts. If I promise this is it for now, will you give it a try? You really won’t want to miss the ease and practical way to get your veggie quota for the day. Pictured above is how we typically roll on taco night. I roast whatever veggies happen to be leftover from the week, cook a pot of pinto or black beans…

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