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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Sweet Potatoes with Coconut and Macadamia Nuts

November 15, 2019

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…

Lemon Kale Pesto Fingerling Potatoes

November 8, 2019

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…

Roasted Delicata Squash Salad

November 1, 2019

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…

Best Ever Black Bean Soup

Oct 18, 2019 | 0 Comments

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.  What’s great about this soup is, you are sure to have most if not all of the ingredients on hand, and prep time is minimal. …

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Black Bean and Butternut Squash Stew

Oct 11, 2019 | 0 Comments

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 to share. 😉 It was a such a hit, and so easy to prepare I made it again the same weekend! Serve it alongside rice…

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Cleansing Kitchari

Oct 4, 2019 | 0 Comments

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 simple comfort food can be quite addicting. I like my Kitchari straight up with a simple addition of chopped organic spinach, but feel free to…

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Spicy Chickpea Soup

Sep 27, 2019 | 0 Comments

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 hasn’t yet shared the harissa paste recipe (hmmmm), I have continued to make the soup with this ready-made blend from Vermont’s Teeny Tiny Spice company,…

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Mushroom Spinach Soup with Cinnamon, Coriander and Cumin

Sep 20, 2019 | 0 Comments
mushrooms

Here’s my take on a yummy mushroom soup that appeared in a New York Times 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 and cumin that totally caught my attention. Ingredients 6 tablespoons coconut oil 1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped…

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