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 chef Meera Sodha wins again when the weekend rolls around and I want to try something new. This wonderful soup is full of flavor and the perfect opportunity to use up any spring braising greens. Here’s her recipe with my adaptations in parentheses. Ingredients 4 tbsp rapeseed oil, plus a little extra to coat the noodles (or sunflower oil) 3 large white onions, peeled and finely sliced 3 garlic cloves, peeled and finely sliced ½ tsp salt 1 red…
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Here is a recipe to beat all boxed versions — and it’s easier than you think. Play around with the seasonings. Your options are endless! Ingredients 1/4 cup brown or white rice flour 1/4 cup teff flour 1/2 cup almond flour 2 tbsp ground flax 2 tbsp hemp 2 tbsp sesame seeds 2 tbsp chia seeds 1/2 tsp kosher salt 1/2 tsp dried thyme 1 tsp dried rosemary scant 1/4 tsp baking soda 1/4 cup water (add by the teaspoon…
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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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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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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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