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Main Dish

How to Make Vegan Potstickers
1 year ago

How to Make Vegan Potstickers

By  •  Main Dish

Making a potstickers recipe has been on my bucket list for a while; the wonton wrappers stuffed with a tasty filling, quickly seared in a skillet until they stick (stick to the pot, get it?) and then boiled with water for the last minute until the wrappers cook into beautiful soft, golden dumplings with all kinds of of amazing flavors. I’m really happy with this vegan version. The filling is …
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Spaghetti Piccata with Lemon and Capers
1 year ago

Spaghetti Piccata with Lemon and Capers

By  •  Main Dish

If you’ve never heard of piccata, it’s basically an Italian dish of a buttery lemon garlic reduction poured over meat and sometimes pasta. Although piccata is a cream sauce like Alfredo, the two couldn’t be further apart. Alfredos are thick and creamy, piccata are light and buttery with bright aromatic flavors. I’ve been experimenting with a vegan piccata sauce with all those classic flavors, minus the butter and meat, obviously, …
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Tostadas with Caramelized Mushrooms and Fresh Tomatillo Salsa
1 year ago

Tostadas with Caramelized Mushrooms and Fresh Tomatillo Salsa

By  •  Main Dish

Crispy corn tortillas… tender caramelized mushrooms… guacamole… a fresh tomatillo & corn salsa… and lime-infused cashew sour cream. Is it okay if I skip the part where I tell you this is the greatest thing you’ll ever taste, etc., so that we can get right down to the recipe itself? Now, there’s no question that these tostadas take a bit of work, but your time will be greatly rewarded because …
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The Best Vegan Fried Rice
1 year ago

The Best Vegan Fried Rice

By  •  Main Dish

Fried rice is super-simple to make and this one takes no more than 10 minutes with some leftover rice. The problem is, traditional fried rice only works with a scrambled egg, which gives it a distinct flavor and adds to the overall body of the rice. I mean, to just throw some rice and vegetables in a wok and call it fried rice? That’s such a “vegan” thing to do… …
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Baked Cauliflower Bites with Spicy Pesto
2 years ago

Baked Cauliflower Bites with Spicy Pesto

The inspiration for these amazing cauliflower bites comes from buffalo cauliflower, which took the vegan blogging world by storm a year or two ago. As I’m sure you’ve seen, you can coat cauliflower in a simple batter, bake, then drench in buffalo sauce and bake again to create vegan buffalo wings. They’re amazing, but I felt like this idea of coating & baking cauliflower could go so much farther than …
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Southwestern Sweet Potato Quesadillas
2 years ago

Southwestern Sweet Potato Quesadillas

I’ll admit that I had some reservations about making a quesadilla filling out of mashed sweet potatoes when I first came up with this crazy idea, but I’m so glad I followed through with it! After mashing the potatoes with plenty of spices, adding some black beans and roasted corn, grilling the quesadillas until crispy, and then topping with a drizzle of cashew cream and a dollop of guacamole, wow …
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Grilled Kale Wraps with Chunky Homemade Hummus
2 years ago

Grilled Kale Wraps with Chunky Homemade Hummus

By  •  Main Dish

These wraps, with nothing more than wilted tuscan kale, red bell pepper, and homemade mashed chickpea hummus, have become my new favorite lunch. In addition to being incredibly fast & simple to make, you’d be hard pressed to find a more delicious, satisfying, unprocessed, and nutrient-dense meal. The best part about these wraps is the hummus, which is really just a can of chickpeas quickly mashed with tahini (sesame seed …
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Baked Taquitos with Cauliflower and Black Bean Filling
2 years ago

Baked Taquitos with Cauliflower and Black Bean Filling

It may sound bizarre if you’ve never tried it, but my favorite ingredient for creating a meaty taco-like filling is actually cauliflower. By pulverizing a head of cauliflower in a food processor into small bits, and then sautéing it with some spices, shallots, beans, and corn, you have a super-delicious filling that has both the flavor and texture of taco filling. But the fun doesn’t stop there, because then we’re …
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