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 Cassoulet

August 17, 2019

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…

Nutella Chia Parfait

August 11, 2019

I do realize that I am sharing a silly chia pudding recipe during peak veggie season. I get it. This wasn’t planned, but now that I am home I am missing a little taste of Europe. And what’s more European than Nutella, right? I gave up Nutella years ago when I changed my diet, but…

A Tale of Two Sauces

August 3, 2019

I am a huge sauce fan, much to my husband’s indifference. Like many passionate cooks, I believe sauce elevates an everyday, simple meal to special status. When perfect seasonal produce is plentiful, I am drawn to create simple meals of grilled veggies, changing things up with a variety of sauces. I don’t mind eating zucchini…

Meera’s Carmelized Onion Ramen

Apr 19, 2019 | 0 Comments

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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Super Seeded Crackers

Apr 11, 2019 | 0 Comments

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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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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