Lauren Hubele shares some of her favorite plant-based recipes from all over the web.
Honestly, I don’t know which came first. I LOVE this recipe. I adore the creator’s photography. I am amused by their name — KrautKopf (cabbage head). And I was pleasantly surprised to find this couple lives in Berlin. So, let’s talk about these adorable bundles of goodness I can’t wait to share with you. I…
I am super fortunate to live with two open-minded eaters. They not only put up with my kitchen experiments, they fully participate with suggestions and ideas (sometimes a few more than I am prepared for!). So, when my husband holds up a gorgeous, salt-crusted potato on his fork and declares it perfect, I take him…
Our CSA box arrived filled to the brim with greens again — no surprise this time of year! In search of a new meal, I stumbled on this yummy recipe in the New York Times Cooking archive. Rice can be real comfort food for me, and this recipe also presents a perfect opportunity to incorporate…
I made this recipe from The Kitchn over the weekend and went right out to buy more Sweet Dumpling Squash! Plenty of these yummy squash are available right now at Wheatsville Co-Op in Austin. This would also be a fantastic vegan addition to your Thanksgiving Day table. Ingredients: 3 sweet dumpling squashes 1 tablespoon olive oil 1 small onion, diced (about 1/2 cup) 1/4 cup shelled pistachios, coarsely chopped 8 dates, coarsely chopped (about 1/4 cup) 1 teaspoon lemon zest…Read More
Cauliflower is one of the healthiest of veggies, but not loved by all. If you are trying to convert any reluctant cauliflower fans, try preparing this Coconut Almond Crusted version from Save the Kales. It is sure to do the trick. I made this one step easier by using Rocca & Lola’s Toasted Almond Breading instead of the gluten free flour and nuts. Printer-friendly versionRead More
With holiday pie season approaching, I want to remind you that going gluten-free does not mean you have to go without! Here are 5 simple and tasty gluten-free pie crust recipes to meet your needs, whether your filling is sweet or savory. Printer-friendly versionRead More
Nothing combines all the flavors of Fall quite as well as this hearty curry from Plant Powered Kitchen that brings together pumpkin, chickpeas, and cauliflower. Don’t forget to make enough for leftovers… Something I did not take into consideration. Looks like I’ll just have to give it another go! Printer-friendly versionRead More