Lauren’s Kitchen

Lauren's Kitchen

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

Recipe Categories

An adaption of Mark Bittman’s Loaded Miso

October 20, 2018

This soup is so nutrient dense yet simple it certainly belongs in your weekly lineup through the cold months ahead. I was introduced to miso soup by my German homeopath one long winter when, after a bout of bronchitis, I could not regain my strength. I clearly remember my search for miso in Germany brought…

Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin

October 13, 2018

Here’s my take on this yummy mushroom soup that appeared in a New York Times recent fall soup feature. I love the challenge of taking on conventional recipes and creating a vegan/gluten-free version and this one is no exception. Although I rarely pass up a mushroom recipe, this one has a combination of cinnamon, coriander,…

Lauren’s Vegan White Bean Chili

October 5, 2018

I have been obsessing over the creation of this recipe all week. To be honest, I’m not sure I’ve ever had white bean chili, but somehow the concept worked its way into my imagination. Could it have been the unusual streak of grey, watery skies in Austin, the cans of cannellini beans stacked in my…

Roasted Cauliflower and Carrots with Lemon Tahini Sauce

Sep 10, 2018 | 0 Comments

This week I received an abundance of carrots in my CSA delivery. In search of something different I came across this dish from one of my favorite Instagram Bloggers. Not only could I make special use of those gorgeous fall harvest carrots but I also got to enjoy some of my all time favorite flavor combo cauliflower and tahini. Not only was it delicious but, once plated, it looks amazing! Ingredients 1 pound carrots, cut on the bias into thick…

Mushroom Carbonara

Sep 2, 2018 | 0 Comments

I’ve been back in Austin for ten days and haven’t had much time to settle into our new kitchen space. You know the deal – meal prep can feel clumsy and foreign when nothing is quite where you expect it to be. Although I’m still shifting what goes where and discovering what I unintentionally packed away in storage, hunger calls and meal prep continues on! In my jet-lagged scroll through Instagram, I came across this winner from Wickedly Healthy. Given…

Asparagus, Fennel and Pea Pilau

Aug 27, 2018 | 0 Comments

This recipe became my go-to over the summer when there were greater appetites to satisfy vs. time. There are countless variations, so let your imagination and your CSA farm box dictate the ingredients. Over the summer I subbed in cut green beans from the garden, chunks of baby summer squash and always a healthy portion of sliced mushrooms. Asparagus, fennel and pea pilau Prep 10 min Soak 20 min Cook 30 min Serves 4 350g basmati rice 750ml prepared vegetable…

Avocado Cashew Cream with Zucchini Spirals

Aug 20, 2018 | 0 Comments

Yes, it IS another zucchini recipe. But honestly, I just could not help myself after experiencing a bowl of this deliciousness at Samsara in Cluj this past weekend. We can blame my obsessive nature on the fact that I could not get this dish off my mind. But trust me – you need to try this! Creating your own zucchini spirals is a snap with a kitchen tool of your choice, or head over to Whole Foods for a package…

Vegan Zucchini Fritters

Jul 31, 2018 | 0 Comments

This is a handy recipe to have around when there happens to be a few assorted vegetables but not enough of anything to make a full meal. These fritters have become a family favorite for sure and there is never a leftover in sight. That was even true today when we doubled the recipe in an attempt to use up more veggies from the garden! Basic Ingredients 4 cups shredded zucchini (about 4 medium-size zucchini) – sub out for any…