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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Black Bean and Butternut Squash Stew

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

Cleansing Kitchari

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

Spicy Chickpea Soup

September 27, 2019

I first made this recipe during a cold, wet March in Austin. The good news is, I happen to love soup and have an endless array of recipes to help us wait out these Austin-style cold fronts. My daughter Kate shared this recipe when she gifted me a jar of homemade harissa paste. While she…

Watermelon Gazpacho

Sep 14, 2019 | 0 Comments

You are going to love this recipe for its ease and flavor. This gazpacho is so good I could eat it for three meals a day… seriously. So what are you waiting for? Grab these ingredients, power up your blender and in minutes, your meal is ready! 4 large heirloom tomatoes, chopped and cored 6 cups cubed seedless watermelon  1 cucumber, peeled, seeded and cut into large chunks 1 red pepper, seeded and cut into large chunks 1 large garlic…

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Roasted Eggplant with Spiced Chickpeas

Sep 7, 2019 | 0 Comments

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, sliced into ½-inch thick wheels (be sure to choose eggplants with shiny skin and that feel heavy for their size) Sunflower oil and olive oil…

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Raw Tabbouleh

Aug 30, 2019 | 0 Comments

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 at home. This week, when I hosted three brilliant women for an afternoon idea exchange, I had the perfect opportunity to recreate it. Naturally,  I…

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Lauren’s Berry Tart

Aug 25, 2019 | 0 Comments

Although I have been enjoying summer’s beautiful berries just as they are, this weekend I couldn’t help myself putting them into a tart shell. The berries, of course, play the starring role — but without a yummy crust to back them up, the results would be disappointing. I found my solution taking inspiration from this tomato tart recipe I posted last month in France. With just a few tweaks in flour choices and a splash of maple syrup, I found…

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Vegan Cassoulet

Aug 17, 2019 | 0 Comments

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 cup dry white beans, soaked 8 hours and cooked until tender (drain excess liquid). Alternatively, use 3 cups canned white beans, drained and washed (consider…

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