Year-round Veggies

Bowls of various legumes (chickpeas, green peas, red lentils, canadian lentils, indian lentils, black lentils, green lentils; yellow peas, green mung beans) on wooden background

We are lucky to live in a time and place where so many vegetables are now available year round. Here are a few of my favorite ways to enjoy them.

vegan cole slaw

Mindful Slaw

By Lauren | July 20, 2020

Chopping these gorgeous vegetables is a perfect opportunity to practice mindfulness in simple everyday kitchen tasks. Take your time and appreciate the gift of this present moment.     Ingredients Salad 1 large or 2 medium…

Schwäbischer Kartoffelsalat

By Lauren | July 15, 2020

Enjoy this refreshing potato salad from the Swabian region of Germany.  Be sure to plan ahead as it improves when the potatoes are given a few hours to absorb the simple dressing.  Ingredients 1 ½…

Blistered Okra and Tomatoes

By Lauren | June 30, 2020

Ingredients 500 g organic okra, well dried and stems trimmed (careful not to open pods and expose the seeds)  Avocado, grapeseed or olive oil Juice from one whole lemon Sea salt Za’atar seasoning mix (make…

Lemon Kale Pesto with Pasta

By Lauren | June 12, 2020

If you are on the lookout for a quick, healthy and satisfying weeknight meal, search no further. This lemony kale pesto is as nutrient dense as it is delicious. A favorite way to serve it…

Nepalese Coconut Curry

By Lauren | May 11, 2020

Scan my recipe archive, and you will see for yourself that I am certainly a mushroom fan. A mushroom sauce of any kind has been a comfort food since I was young. And these days,…

Quinoa Pilaf

By Lauren | April 18, 2020

I found myself in what has become a common situation, peering into my pantry to discover how many more meals I could eke out of the remaining ingredients.  With delivery not a viable option in…

Drunken Noodles

By Lauren | January 24, 2020

When you see Meera Sodha’s name attached to any vegan recipe, you can be assured it is fresh, flavorful and interesting. I was especially interested to discover how the bitterness of the radicchio and tartness…

Mushroom Bourguignon

By Lauren | January 17, 2020

If a rich and comforting meal is in order, then look no further. We can thank Melissa Clark from NYT for inspiring my vegan and gluten-free recipe below. Just a word of warning, the leftovers…

sweet-potato-recipe

Sweet Potatoes with Coconut and Macadamia Nuts

By Lauren | 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…

mushrooms

Mushroom Spinach Soup with Cinnamon, Coriander and Cumin

By Lauren | September 20, 2019

Here’s my take on a yummy mushroom soup that appeared in a New York Times fall soup feature. I love the challenge of taking on conventional recipes and creating a vegan/gluten-free version — and this…

Vegan Cassoulet

By Lauren | 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…

Georgian Spinach Pkhali

By Lauren | July 6, 2019

It was news to me that Georgian food is quite popular in Ukraine. I certainly didn’t want to miss an opportunity to try it. Sondro, the husband of my host Lena, is Georgian. So when…