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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Vegan Chocolate Tart

February 23, 2020

This is an amazingly simple, decadent dessert that no one will believe is vegan and gluten free! Crust 1 cup pitted Medjool dates, soaked in hot water for 10 minutes 1 ¾ cup hazelnuts or pecans  3-4 T raw cacao nibs 1 T coconut oil In the food processor, process nuts and cacao nibs until…

Super Seeded Chia Breakfast Pudding

February 14, 2020

While I continue to eat my cleansing meal of fruit first thing each morning, the cold of winter often brings a desire for something more. When I came across the recipe that inspired this substantial Seeded Chia Pudding, a new tradition was born! The fact it makes itself overnight makes it a win-win solution. Ingredients…

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,…

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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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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