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…

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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