This is delicious and super easy to make- just chop onions and garlic, dump everything in, and let it heat. I love the leftovers the next day! You can serve this over rice, or add a cup of couscous at the end if you have too much water in the pot, the couscous will soak …
When I first started making black bean brownies, I was a different person. Well, sort of. I was using chia seeds more than flax seeds, (FYI- unground chia seeds do nothing for you, it turns out) I was adding more sugar to things, and I was still a little oil happy when it came to …
Do you have Bisquick coffee cake memories from your childhood? I loved the sweet cinnamon topping, the hot baked apple bites, the fluffy cake texture. A few weeks ago, I was reminiscing about that old recipe, and wishing I could do a whole wheat, vegan, no-oil version. So, I did! This version uses a parchment-paper …
I’ve been making this over and over since my daughter loves it- and it can be hard to get the young ones to unabashedly eat dark greens! It’s delicious and goes well alone or on top of a traditional salad, sandwich, or soup. Flat-leaf parsley is more popular than curly, but they’re both delicious. You …
This recipe is a snapshot of two friends. One, who texted me a photo of a bowl of butternut soup she’d made next to a painting she was working on- two literal works of art, one comforting photo. Two, a new friend who generously gifted me a kabocha squash, knowing I’m vegan and oil-free, and …
This is one of the fastest meals to make, especially with the quick couscous as the base. You can swap rice instead, and your total cook time increases only as long as it takes for the rice to finish. If you wanted to have fun with leftover veggies you might have in the fridge, carrots …
I wanted a slice of bread without the hours of rising that yeast breads take, so I was excited to modify this recipe to see how it came out. The vegan, oil-free “buttermilk” gives it a deeper, more interesting flavor than milk or water could accomplish alone. Irish soda bread has been a staple of …
These are so much easier to make than muffins, and I love that we don’t have to figure out how to keep them from sticking to a muffin pan. It’s a similar recipe to my blueberry muffins, but these are faster, heartier, and easier! I love to use frozen blueberries that we picked during the …
Everyone loves the rich flavor and filling veggies of this Middle-Eastern dish. Maqluba means “upside-down” but I don’t always turn it upside down the way the original calls for. You can flip your pot and do it right, or you can serve it straight out of the dutch oven after you’ve assembled the layers. If …
It’s always fun to find a recipe that my teen loves to eat, and between her and my husband, I’m lucky if I get a bowl of this lemony-mushroom orzo. This is ridiculously quick to make- and it keeps for 2 days in the fridge. Ironically, it never lasts that long! I’ve always used brown …
