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…

Lauren’s Kitchen: Red Lentil Soup with Spinach

Feb 16, 2015 | 0 Comments

We are in that changeable weather season that calls out for having some fresh comfort food recipes on hand. One minute it’s glorious spring-like and then arrives a day or two of dreary cold (Austin-cold, mind you). Nothing beats the gray wet weather in my house like a steaming bowl of soup. Having a bag full of fresh baby spinach from my Friday Boggy Creek shopping trip and red lentils always in my pantry this was an easy decision. Red lentil…

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Lauren’s Kitchen: Shredded Rainbow Salad

Feb 9, 2015 | 0 Comments

If you are done with baby greens and your salad plate needs something more to pique your interest, this is especially for you. Lucky for me, I happened upon this recipe while I was in Germany where cabbage is the national veggie. Jess Nadel’s Shredded Rainbow Salad was a hit with the family and it kept well for a second round at lunch which made everyone happy. If you enjoy this you may also want to check out Jess’ recent book, Greens 24/7. Printer-friendly version

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Lauren’s Kitchen: Citrus, Fennel & Avocado Salad

Feb 3, 2015 | 0 Comments

It may not be spring quite yet but you will sure feel it’s approach with this citrus-y salad from foodiecrush. Chock full of spring flavors, this blend of crunchy fennel, creamy avocados and juicy sliced citrus makes a great pack along lunch or the perfect first course. Look for locally grown fennel available now at Wheatsville, Boggy Creek Farms or your neighborhood farmer’s market. Printer-friendly version

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Lauren’s Kitchen: Simple Carrot Soup

Jan 26, 2015 | 0 Comments

Last week I brought home a gorgeous bunch of freshly picked carrots from Boggy Creek Farms and knew they had to go into Heidi Swanson’s Simple Carrot Soup immediately. It was divine. The slightly sweet carrots were warmed to just the right degree with the addition of red curry paste and blended velvety smooth with coconut milk. I think I need to make this again. Printer-friendly version

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Lauren’s Kitchen: Hearty Dinner Salad

Jan 19, 2015 | 0 Comments

Hearty Seasonal Dinner Salad anyone? Bring it on! There are so many good things to say about this delicious salad created by Choosing Raw author Gena Hamshaw I don’t know where to begin. Here’s hopefully enough teasers that should inspire you to add these ingredients to your next shopping list: make ahead, meal-sized, yummy tamarind vinaigrette. Need tamarind? Look for an organic tamarind paste at your local Whole Foods or online. This salad will be a crowd pleaser so be sure to make…

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