Lauren’s Kitchen

Lauren's Kitchen

Lauren Hubele shares some of her favorite plant-based recipes from all over the web.

Lauren’s Bitchin’ Brussels Sprout Tacos

February 21, 2019

Yes, you read that right. Stop the eye rolling right now. Seriously. These are amazing, and if you’re as big a fan of Brussels Sprouts as I am, you will thank me. Truthfully I can’t really call this a recipe. It’s more like a list of ingredients because they go together so easily. Depending on what…

Lauren’s Vegan Enchiladas

February 9, 2019

I’m feeling pretty proud. Just three weeks into the new house and kitchen and I am rockin’ my favorite vegan enchiladas to feed the whole family for Sunday lunch. Now that’s 7 hungry family members so we are talking 21+ enchiladas! You are going to love this filling and if you can’t make it to…

Lauren’s Warming Veggie Soup

February 2, 2019

Well it was back to work for me last week, with the unpacking of boxes and phone calls to settle into our new community pushed to the end of each day. With my cooking time cut down to whatever minutes I could spare, this warming veggie soup was perfect. It goes together in minutes and…

An adaption of Mark Bittman’s Loaded Miso

Oct 20, 2018 | 0 Comments
A bowl of Miso soup

This soup is so nutrient dense yet simple it certainly belongs in your weekly lineup through the cold months ahead. I was introduced to miso soup by my German homeopath one long winter when, after a bout of bronchitis, I could not regain my strength. I clearly remember my search for miso in Germany brought me to a back alley herbalist shop in Heidelberg. The scoop of paste I purchased provided many nourishing bowls of soup, aiding my recovery. While…

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Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin

Oct 13, 2018 | 0 Comments

Here’s my take on this yummy mushroom soup that appeared in a New York Times recent 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 or spread 1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and…

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Lauren’s Vegan White Bean Chili

Oct 5, 2018 | 0 Comments
vegan white bean chili recipe

I have been obsessing over the creation of this recipe all week. To be honest, I’m not sure I’ve ever had white bean chili, but somehow the concept worked its way into my imagination. Could it have been the unusual streak of grey, watery skies in Austin, the cans of cannellini beans stacked in my pantry or my anticipation of a loosely planned Saturday with plenty of time for play in the kitchen? Not really sure – but whatever the…

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Jaime Oliver’s Incredible Sicilian Aubergine Stew

Sep 27, 2018 | 1 Comment

Seasonal fall aubergine (eggplants) are still plentiful here in Austin. This week there were still a few hanging around when my next CSA delivery was due and this was the perfect way to put them to use. You may choose to serve this stew as I did with some gluten-free pasta, or perhaps a mound of quinoa, a square of polenta or just as it is. Ingredients olive oil 2 large aubergines , cut into large chunks 1 heaped teaspoon…

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Roasted Cauliflower and Carrots with Lemon Tahini Sauce

Sep 10, 2018 | 0 Comments
Roasted Cauliflower and Carrots with Lemon Tahini Sauce

This week I received an abundance of carrots in my CSA delivery. In search of something different I came across this dish from one of my favorite Instagram Bloggers. Not only could I make special use of those gorgeous fall harvest carrots but I also got to enjoy some of my all time favorite flavor combo cauliflower and tahini. Not only was it delicious but, once plated, it looks amazing! Ingredients 1 pound carrots, cut on the bias into thick…

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