Hello! I feel like I barely know how to blog anymore, but I am here with a delicious baked brown rice pilaf that I have been making for meal prep lately. This pilaf is flavored with pistachios and herbs and a touch of onion and garlic. It’s super delicious! Baking the brown rice in the oven is perfect because while it bakes, your attention and stove are freed up for making an accompanying dish. I have been pairing it with Moroccan flavors, like my Moroccan vegetable stew, as well as a chickpea stew that I will [try to] post soon. Definitions of pilaf vary, but one thing they all have in commo ..read more

I just logged in to my site to catch up on replying to comments and wow. I haven’t been here since April! Last time I disappeared for a while, it was for mental health reasons and I was surprised to learn that people were worried. My living situation changed during the pandemic and since then it’s been difficult finding time and space for preparing and photographing blog recipes due to my current shared kitchen/pantry/fridge. That being said, the actual main reason I haven’t been focusing on the blog, is that I decided to push myself to compete at a more elite level in ultramarathons, somethin ..read more

I’ve seen a lot of wacky recipes for vegan deviled eggs that turn almond milk into Jello using some kind of black witchcraft, and then use that as the “egg white”, and I can’t for the life of me understand why we’re doing that when potatoes have been here all along. Deviled potatoes are like the edgy plant-based cousin of deviled eggs, and we are inhaling them around here. In case you’re still wondering WTF you’re looking at, deviled potatoes are small roasted potatoes that have been sliced in half. Most of the inside is scooped out, mashed, and mixed with some herbs and mayonnaise (vegan of ..read more

Turnips have always been one of my favorite vegetables, but sometimes I’m stumped on how to pair them with other ingredients. This root vegetable soup was a game changer. It’s thick and hearty, with a chowder like texture, all thanks to the silky smooth amazingness of vegetables. I love a good roasted root vegetable, but this soup is even simpler than that. Just sweat some onions and garlic in olive oil, add a few spices, and then simmer it with root vegetables and broth. In this case, the veggies I recommend are parsnip, turnip, and carrot – in about equal quantities. You can mix and match o ..read more

These apricot glazed green beans are made with just a handful of ingredients, creating a quick and tasty green bean side dish. Green beans almondine is a classic French dish that tastes amazing, but I wanted to make a vegan and more lazy/weeknight version with less chopping. You know me, some days I just can’t be bothered to deal with onion and garlic. It comes in waves. My solution to adding complementary flavor to green beans, with some complexity but less hassle, was to toast some sliced almonds right in the skillet alongside the vegetables, and then dollop in some apricot preserves (perha ..read more

Spicy mango tempeh has a crispy texture and a delicious sweet-and-sour sauce! Ready in just over 30 minutes. I have been on a big tempeh kick lately for reasons that I can’t explain. This spicy mango tempeh was originally a Purple Carrot meal kit that we made. If you’re a past blog reader you’ll know that I have a love hate relationship with Purple Carrot since there are so many interesting, yet flawed, recipes. I almost always change something, and occasionally I like a recipe so much that I reprise it here on the site. Some people say that you should steam tempeh before marinating and cooki ..read more

Sweet potato tortilla soup is a cozy, winter-friendly twist on the classic recipe. Nutritious and colorful, it’s sure to hit the spot! During the winter months, you can almost always find sweet potatoes in my pantry. I throw them into soups often, and have found that they have the power to transform something light into something hearty without weighing it down too much. One other element that really makes this sweet potato tortilla soup cold weather-friendly for me is the fire-roasted tomatoes. I think they’re totally worth the splurge. If I see fire-roasted frozen corn when I’m at the store ..read more

These beautiful vegan thumbprint cookies have a soft and chewy texture perfectly topped with homemade jam filling. Undetectably vegan with no fancy ingredients needed! Last month (or was it the month before that?) I shared my vegan French onion soup with you. Today I’m posting another Christmas recipe that I’ve been procrastinating on for over a year – these amazing little vegan thumbprints. These eggless thumbprint cookies were a bit of a thorn in my side. They come from Isa Moskowitz’s Superfun Times Holiday Cookbook. I love so many of Isa’s recipes, but I was having wildly inconsistent res ..read more

I’m so excited about these vegan stuffed peppers and I can’t wait for you to try them. They’re colorful, nutritious, baked to al dente perfection, and stuffed with the most incredible spicy cauliflower-walnut filling. I’m in love. What’s that? It’s December and you’re looking for cookie recipes? Too bad, this is what I made. Enjoy a platter of vegan stuffed peppers with rice and beans, and be merry. What are stuffed peppers? The stuffed peppers of my memories are halved bell peppers, filled with a ground beef mixture and topped with cheese before baking them in the oven. Several different cul ..read more

This creamy vegan wild rice soup is perfect for warming up on a chilly autumn day. It’s my favorite kind of comfort food: satisfying and full of flavor, but unexpectedly packed with nutrition! I decided to create this vegan wild rice soup after suffering from a very bad hangover after my cousin’s wedding in North Dakota. I was driving back through Minnesota on my way home the next day, splitting headache and everything, and it seemed like wild rice soup was everywhere, and it sounded AMAZING, but I knew it would never be vegetarian and dairy-free. I had to take matters into my own hands to fi ..read more