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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Drunken Noodles

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

Lauren’s Mushroom Bourguignon

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

Meghla’s Palong Shak Dal

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

Saffron Fennel

Dec 13, 2019 | 0 Comments

Whether you are a fennel fan or not, this recipe is a must for veggie lovers. Enjoy this dish warm, right out of the oven, or at room temperature.   Ingredients 2 large or 4 small fennel bulbs  1.5 cube of vegetable bouillon dissolved in 3/4 C boiling water 3 large pinches saffron strands  1 Tbsp extra virgin olive oil Large handful parsley Rosemary sprig, leaves stripped  Sea salt 4 oz. pistachios 1 tsp orange zest Directions Preheat the oven to…

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Sweet Potatoes with Coconut and Macadamia Nuts

Nov 15, 2019 | 0 Comments

We have all observed a steady evolution of holiday side dishes over the past decades, and sweet potatoes are no exception to the rule. For good reason, most of these evolutions have cut out the refined sugars and dairy products, increasing the use of whole, fresh vegetables. Especially if your holiday memories are of sweet potato pie, spoon bread and baked canned “yams” with marshmallows (like mine are), the recipes were certainly well deserving of a healthy makeover. Today I’ll…

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Lemon Kale Pesto Fingerling Potatoes

Nov 8, 2019 | 0 Comments

The absolute versatility of fingerling potatoes makes them a steady staple in my kitchen. Their tender, thin skin makes prep work a snap as peeling is not required. I can easily slice them up for a soup or curry, steam them with a salt crust, or roast them with complementary seasonings. When fingerlings first hit the market, they appeared in one variety and were a rare find. Now, especially during the holiday months, you will find several varieties which are…

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Roasted Delicata Squash Salad

Nov 1, 2019 | 0 Comments

The months of November and December are a perfect time for sharing with others the goodness of plant-based eating. Trust me, your gorgeous veggies will always be the first to go, hands down, at every holiday gathering, whether it is at your aunt’s house or the office. So don’t be shy! Show your stuff this season, and who knows who you might influence in a positive way. I mean, if I can get my brothers to eat kale salad, anything…

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Vegan Dal Makhani

Oct 24, 2019 | 0 Comments

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 garlic, minced 1 tsp minced ginger 1-2 chiles, minced with seeds removed if desired 1 small onion, finely chopped (1 cup) 1 cup tomato puree…

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