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 and Spicy Roasted Plantains

June 13, 2019

When my cookbook-collecting daughter shared a copy of her latest find, Provisions, I immediately took notice. With 150 Carribean-inspired vegetarian recipes, there was plenty to keep my interest. Plantains are a favorite in the Hubele home, so I was immediately intrigued by the Roasted Ripe Plantain with African Pepper Compote recipe. It’s a simple, straightforward…

Vegan Corn and Kale Chowder

June 9, 2019

Here’s a satisfying way to use sweet and tender fresh corn. Combining it with other seasonal vegetables makes this chowder a meal on its own. The smoky paprika adds a nice depth of flavor, complemented by the tang of fresh lime juice added before serving. Ingredients 5 ears of fresh corn, husks removed and sliced…

Smoky Black Bean and Quinoa Burgers

June 1, 2019

One look at Minimalist Baker’s latest veggie burger recipe, and I knew I had to make it. For me, the challenge was skipping the barbecue sauce (not a winner among the German guys I feed) and still achieve a well-seasoned result. I’d call the experiment a success! (and if you happen to be a barbecue…

Fooduzzi’s Vegan and Gluten Free Chocolate Chip Cookies

Apr 6, 2019 | 0 Comments

I declare this to be THE best gluten-free vegan cookie recipe. And to be sure my claim was true I tested the recipe three times in the last two weeks 😉 It feels pretty much no-fail, and to make things even easier we tried it as a bar cookie recipe and it was fantastic. We can all thank Alexa Peduzzi for taking the time to test and share this on her Fooduzzi blog. Here you go… Ingredients 1 and 1/2…

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An Adapted Cauliflower Chaat

Mar 30, 2019 | 0 Comments

Honestly, you can’t have too many recipes for cauliflower. This one went together in a snap and was the perfect way to use two sweet and tender heads I picked up at the farmers market this weekend. Here’s a Cauliflower Chaat from the New York Times Cooking Section with some creative adaptations. Ingredients for the cauliflower: 10 tablespoons sunflower or coconut oil 2 small heads cauliflower, cut into bite-sized florets Salt to taste 4 teaspoons finely chopped ginger 4 teaspoons…

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A Farmer’s Market Salad

Mar 16, 2019 | 0 Comments

When tender stems of baby broccoli, French breakfast radishes, and gorgeous Russian kale made their appearance last week at the Farmer’s Market, I saw the makings of a perfect spring salad. A big thank you to River Bottom Farms for their commitment to sustainable, organic produce. With ingredients that are this fresh and delicious, all that’s needed is some chopping and a yummy sauce to dress it. While a simple vinaigrette would be perfectly fine, I like to use something…

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Lauren’s Veggieful Tacos

Mar 9, 2019 | 0 Comments

Yes, this is really another taco recipe – and just weeks after sharing one with pan-roasted Brussels sprouts. If I promise this is it for now, will you give it a try? You really won’t want to miss the ease and practical way to get your veggie quota for the day. Pictured above is how we typically roll on taco night. I roast whatever veggies happen to be leftover from the week, cook a pot of pinto or black beans…

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Lauren’s Weeknight Curry

Mar 2, 2019 | 0 Comments

Hands down the easiest and most satisfying midweek meal at my house is a Thai Curry. The beauty of curry is that you can use almost any leftover vegetables in your fridge, and with the right sauce, and a bit of steamed rice it will be a hit. Pictured above is this week’s curry of sweet peppers, onions, baby bok choy, shiitake mushrooms, and a few fingerling potatoes. If you’re new to this, you might want to begin with a…

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