Lauren’s Kitchen

Lauren's Kitchen

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

Meera’s Carmelized Onion Ramen

April 19, 2019

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…

Super Seeded Crackers

April 11, 2019

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…

Fooduzzi’s Vegan and Gluten Free Chocolate Chip Cookies

April 6, 2019

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…

Lauren’s Grain-Free Granola

Nov 1, 2018 | 0 Comments
homemade granola recipe

There is just one problem with this granola, and that is keeping it on hand because it’s just so delicious! The good news –  making a double batch is no extra effort. Enjoy this list of ingredients as is or feel free to mix and match with what you have on hand.  I must say, the pecans really make it special. Ingredients 1 cup raw cashew pieces 1 cup raw pecan pieces 1 cup raw pistachios 1/2 cup raw pumpkin…

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A Simple Squash Stew

Oct 27, 2018 | 0 Comments
vegan squash stew

Just in time for Halloween is this take on Anna Jones’ six-ingredient squash stew. There happen to be just a few more than six ingredients but they are all items you’re likely to have on hand. Ingredients Olive oil, for frying 1 onion, peeled and finely chopped 1 fennel bulb, finely chopped (or a small celery root, peeled and chopped) 2 carrots, finely chopped Salt and black pepper 1.5kg (3 lbs) kabocha squash chopped into bite sized pieces keeping the…

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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
mushrooms

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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