If you’re looking for to prepare peas in a low effort (but slightly more effort than eating them raw) and delicious dish, these sesame roasted snap peas are for you! Rich, savory, and nutty, they are surprisingly addictive and a perfect way to add the taste of Spring to your table (no matter the season). I intended them as a side dish, but the first time we made them they ended up just being dinner- just because we couldn’t stop snacking on them long enough to make anything else.
I became a vegetarian at the age of 5, and at the time there weren’t many meat-substitutes available (or maybe there were- I won’t know, I was 5). One of the last meats I gave up was tuna fish- there was something about it that no amount of egg-salad sandwiches could replace, and although I eventually got over it, it took a while for me to stop missing tuna. Now, years later, with egg-salad completely off the table and my knowledge of vegan meat substitutes having been significantly expanded, I decided to give my old friend the tuna salad sandwich another shot. But this time without the tuna death, and unintended dolphin deaths.
This dish is, above all, spicy. It’s also sweet and savory, but more than that spicy. It’s soft and crispy, but lets not forget, spicy. These spicy, Chinese-style stir-fried sweet potatoes use several different heat sources to get their fiery taste and coat the crispy, but their lovely soft and sweet insides provide a wonderful contrast, and ever so temporary relief from the burning chili exteriors.
The jalapeño poppers I had in my pre-vegan days were deep-fried pepper-like objects breaded and filled with cream cheese. And let’s face it- vegan or not we can all do better than that. So here’s my recipe for ooey-gooey, melty, stretchy, cheesy, oven-baked, crispy, vegan jalapeño poppers (although I shortened it a little for the title). These poppers are filled with a cashew-based cheese (because by now we all know that the cashew makes the best cheeses), each inside a half jalapeño, and topped with a crunchy bread-crumb crust.
I adore beets! Red, purple, yellow, these stunning roots are always welcome on my table. Whether we’re making beets into sweets, replacing meats with beets, or serving up app-beet-tizers, beets are a treat that just can’t be beat. Moving past the puns for a moment (they can […]
This vegan beet salad combines the sweetness of beets, a touch of sour, a tease of spice and an oceany taste. It made me think of a cool day at the beach, a slight wind tugging at your jacket (there’s nothing quite like a winter beach in New England), your red nose breathing in cold, salty, ocean air. And let me just say, I know beets and cold beach are not necessarily the most obvious connection- beets are dark red, vibrant and warm. The winter beach tends to be made up of muted colors, and the biting frosty winds seem to have little in common with the earthy warmth of the beet. But just a few bites of this salad will tell you right away how connected they are- cool, crisp and fresh, when I close my eyes I almost fell as if I’ve been transported to the salty, windy seaside.
When I think of Valentines day, I think of sugary pink hearts, stuffed teddy bears, roses and of course tons of chocolate. Dark, sweet, melting, sugar filled chocolates. Maybe with a creamy hazelnut center. I’ve always preferred savory foods to sweet, so I decided to flip a classic truffle on it’s head and try something new for Valentine’s day- chocolate pasta with hazelnut chili sauce. This dish brings in bright dashes of lime, bitter, dark and earthy notes of cocoa, aromatic cilantro, and spicy bits of chili. It’s all carried together with a light, creamy hazelnut sauce.
Yum woon sen is a classic Thai dish- a quick noodle salad, traditionally made with bean thread noodles (also called glass noodles) and tossed with other ingredients in a fairly simple sauce. The sauce is salty, a little sweet and spicy. but primarily sour from the fresh lime juice- like all Thai food it puts everyone of your taste buds to work. I made this recipe for the first time when I was pondering the best recipe to try with my new spiralizer I had been given for Christmas (thanks Lurena!). I was actually looking at some turnips I had when a memory hit me- thin noodles, bright sauce, cold, snappy vegetables and rich, nutty peanuts. I spiralized my turnips, whipped up a salad and it was delicious. There was only one thing I wanted to improve- the turnips. Turnips have a slightly sweet and earthy flavor but they weren’t as well suited to this dish as their cousin, the radish, was. The second time I switched out the turnip for the radish, and I was 100% sold.
I grew up eating spaghetti with tomato sauce, but (since I didn’t eat meat) the concept of meatballs was foreign to me. It was never something I knew, so it was never something I missed. Recently, however, for some reason I don’t quite understand I got it in my head to make a vegan meatball recipe. I decided to use beets in this recipe, primarily because of their beautiful color, but also I love their soft, sweet flavor. I didn’t try to make this taste like meat (again, I’m not really sure what meatballs taste like), but I wanted them to have the following qualities-