All Recipes

Comfy Stew with White Beans, Mushrooms and Kale

A very gentle, warming curry simmered with vegetables, lentils, coconut milk, and rice. You can use almost any veggies you have on hand.

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Aunt Petunia’s Mulligatawny Soup

A very gentle, warming curry simmered with vegetables, lentils, coconut milk, and rice. You can use almost any veggies you have on hand.

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Grandma’s Fudgy Brownie Cookies, Two Ways

My British Grandma used to make fudgy brownie cookies for teatime when she was still with us. They’re super decadent.

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Za’atar and Buckwheat Garlic Bread

Today I am baking with za’atar, a beautiful blend of earthy, savory spices like sesame and sumac that is often used in the Middle East. This is also the signature challenge for the second season of the Great British Bakeoff Bread Week. The assignment was to bake a free-form loaf with innovative and complementary flavors. I took…

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Lentils with Sausages and Greens

This is a tasty and nutritious Italian peasant dish, also knows as ‘cotechino con lenticchie.’ It makes a hearty, loving lunch or dinner.

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Swedish Neatballs

Inspired by a yummy meal my daughter and I enjoyed at Epcot Center a few years ago, I wanted to recreate vegan Swedish meatballs and gravy over pasta and green beans. A classic, comforting dinner if you’re having a hard day.

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Rosemary Olive Focaccia

Focaccia is a fluffy, crispy Italian flatbread packed full of flavor. I like to make it with rosemary and olives, but you can also top it with tomatoes and oregano, garlic and thyme, or whatever you like. The key is lots of patience with the dough and a generous amount of olive oil. This is…

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Chickpea Noodle Soup

Maybe it’s because fall is starting, or maybe it just feels like healing soup week. Today’s installment is zeama, a Moldovan noodle soup, made plant-based.

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Pink Beet Borscht with Greens

Here is my take on a traditional Ukranian beet soup. I used pink beets instead of red ones, since that’s what came in my farm box this week, and I added greens. The lemon and dill really give a good kick to this healing borscht.

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Homemade Baked Beans

Wow, making your own baked beans tastes so much better than opening up a can from the grocery store. This recipe was inspired by the Macedonian dish tavce gravce. It has so many layers of flavor and comfort, I was sad when the pot was finished.

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Hungarian Paprikash with Cauliflower Cashew Sauce

This is a creamy pasta dish with mushrooms, no dairy, and ground veggie meat instead of chicken. It was inspired by research on the Hungarian dish chicken paprikash.

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Baby Kale Garlic Mashed Potatoes

This recipe was inspired by a Kenyan dish called Mukimo. You blend up boiled potatoes with baby kale, garlic, plant-based butter and a bit of salt and pepper.

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Pkhali Beet and Walnut Pate

You can’t really go wrong with the Mediterranean flavor combination of parsley, garlic, and lemon. Pkhali could easily be served alongside traditional pâtés on a charcuterie board.

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Pupusas with Refried Beans and Salsa

Pupusas are like a stuffed corn tortilla/pancake with a filling of refried beans (and usually cheese or vegan cheeze). They make a hearty snack with a side of salsa.

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Garlic Mushrooms, Peppers and Zucchini

These mushrooms, peppers and zucchini with garlic, tamari, and olive oil are baked at a super low oven temperature or in a dehydrator. This retains more of the freshness and nutrients of the vegetables, while still creating the feeling of a warm, satisfying side dish.

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Gochugaru Baked Tofu

Gochugaru has spicy, sweet, and umami flavors all in one! Last night I put it on some baked tofu, and it was delicious. I’ve offered an oven option and a dehydrator option here.

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Cancer-Fighting Homemade Dog Food (mostly vegan)

We discovered a lump on my senior dog Cleo’s chest last week, and she is going to the vet this week to have it checked out. Here is the food she is eating as we stand up to cancer.

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Mujaddara (Lentils and Rice with Onions and Greens)

Here is an Arabic dish that will soothe your nerves and nourish your body with warming cumin, garlic, onions, lentils, rice, and greens. I hope you can sit down and enjoy a warm, loving meal today.

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Creamy Squash, Cauliflower and Veggie Soup

Here is my plant-based take on the Haitian comfort food Joumou – a squash and veggie soup with pasta that would traditionally also have meat in it.

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Buddha Bowls

A Buddha bowl is endlessly versatile and can accommodate the pickiest of eaters. The basics are rice, some kind of bean, chopped tofu, 2-3 veggies, a flavorful sauce, and fun garnishes.

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Quinoa Lentil Madrooba

This recipe was inspired by a flavorful dish from Bahrain. Madrooba is a bit like an Arabic-spiced chili, with quinoa, red lentils, cinnamon hints from Morocco, and curry tones from India.

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Slovakian Green Bean and Potato Soup

I love the flavors of Eastern Europe – paprika, lemon, dill. A homemade cashew sour cream gives a lovely richness to this humble soup of potatoes and green beans.

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Chocoholic Brownies

Some days you just need a good fudgy brownie to hit the spot. This recipe is made without dairy or eggs, and is arguably more satisfying than a traditional non-vegan brownie – everyone here gobbles these plant-based brownies up with gusto.

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Creamy Zucchini Pasta

Creamy zucchini pasta is a fantastic plant-based pasta dish where you use blended zucchini with basil as a cream sauce, and boil some other veggies in with the pasta.

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Beets and Greens Salad

Whenever beets are in season, I make this beets and greens salad. It uses the whole beet – roots and green leaves – so nothing is wasted.

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Grandma’s Date Squares

The crumble topping in this recipe is my Grandma’s creation. It fills my heart so much!

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Cauliflower Potatoes with Mushroom Gravy

I mash cauliflower in with the potatoes for a lovely moistness, then smother it in a vegan mushroom gravy that satisfies even the folks who are used to meat and dairy-based gravies.

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Mac & Cheeze with Broccolini

You toss some cashews and cheesy sauce ingredients into a blender, boil the pasta and broccoli in the same pot, and mix it all together. Plant-based mac & cheese is a new favorite at my house!

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Chocolate Coconut Truffles

These chocolate coconut truffles are SO GOOD!!!! It’s hard to believe they’re plant-based (no butter, no refined sugar, no cream). You have to try them. Seriously.

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Chocolate Peanut Butter Cookie Dough Bites (no baking required!)

These delicious chocolate peanut butter cookie dough bites take a few minutes to whip up and don’t need to be baked. No gluten, no dairy, just amazing flavor and decadent enjoyment.

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Tempeh Bourguignon with Mushrooms

I hope you enjoy my plant-based tempeh bourguignon. It’s a thick and nourishing stew made with onions, mushrooms, thyme, zucchini, and a marinated savory tempeh that pops with flavor.

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Butternut Squash Gnocchi

This is my Italian grandparents’ gnocchi recipe as I remember it, except I like to make butternut squash gnocchi sometimes instead of potato, and I made it vegan and gluten-free.

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Creamy Scalloped Potatoes

This is the kind of dish where you say “how can it taste THIS good?” Layered potatoes in creamy sauce with a crunchy topping. What’s not to like? I will now be making vegan scalloped potatoes for every family holiday feast.

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Healing Red Lentil Dal

The first spoonful of red lentil dal goes into our mouths and immediately all the muscles in our face and shoulders relax. There’s a dreamy “wow that’s good” look on everyone’s faces.

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Caribbean Oil Down Stew with Dumplings

The name oil down comes from the coconut milk poured on top that merges into the stew as it cooks down. It’s a beautiful blend of flavors and colors, with dumplings on top!

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Baked Teriyaki Tofu with Satay Peanut Sauce

I love baked teriyaki tofu, and here we add a satay peanut sauce, with cabbage-mashed-potatoes on the side. So comforting!

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Adasi Lentil Soup

Adasi lentil soup is a comforting dish that mixes in some potato, onion, and sage for a lovely warming dinner. I like to have it with some stir-fried greens on the side.

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Baked Eggplant Parmigiana

All the goodness and love of eggplant parmigiana without the greasy fried feeling, or the heavy dairy cheese, or the wheat.

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Aush (plant-based chili-curry-pasta)

Imagine chili, curry, and pasta all coming together in a rainbow of flavors. All my favorite plant-based comfort foods in one dish!

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Easy Chocolate Mousse

This decadent chocolate coconut pudding is dairy-free and has only two ingredients: coconut milk and chocolate chips. It’s satisfyingly rich and creamy when you need a hit of chocolate!

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Torta od oraha (Butterscotch Walnut Cake)

A super moist walnut cake layered with butterscotch pudding. This recipe is inspired by the kitchens of Serbia, but I adapted it to be vegan.

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Lentil potato cashew curry

I love the creaminess of blending cashews with rich curry spices. The red lentils dissolve to create a thick and lovely soup.

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Jani me fasule

What a beautiful Albanian comfort soup. Jani me fasule lovingly blends white beans, fresh vegetables, and Mediterranean herbs.

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Chimichurri Herb Sauce

I felt intimidated by the long name, but this South American staple is actually a very simple, tasty condiment. You can make it in 5 minutes and put it on anything that goes well with herbs and garlic.

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Murabba el balah – Lebanese stuffed dates

Dates are simmered in a cinnamon glaze, then stuffed with roasted almonds to create a gooey, crunchy treat that’s both satisfying and healthy.

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Riz gras, or deconstructed stuffed peppers

This vibrant African dinner tastes a bit like delicious stuffed peppers to me. The peppers are blended into the sauce instead of being left whole, and the rice, plant-based meat, other veggies and spices round out the meal.

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Vegan Potstickers / Gyoza / Mandu Dumplings

They’re fun to cook, steamed on one side and fried on the other side, then dipped in a sesame soy based sauce. Everyone goes back for seconds of these vegan potstickers.

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Colombian Black Bean Stew

In this Colombian-inspired black bean stew, the combination of oregano, cumin, and ginger (which I wouldn’t have thought to put together) gives a rich, grounding, and deeply satisfying flavor to the beans.

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Tofu Feta

Once I realized how easy it is to make vegan cheese, I stopped paying ridiculous prices to buy it at the store. To make tofu feta, you just put 6 ingredients in your food processor or blender, blend it up, and chill it. So simple!

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Locro de Papa, or Baked Potato Soup

The first thing I said when this soup touched my tongue was, “Wow, why haven’t I ever made this before?” It tastes like a loaded baked potato, but in a creamy velvety soup.

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Costa Rican Casado (Plate Lunch)

Casado is a kind of home-cooked meal served in Costa Rica with a variety of yummy things on a plate: rice, beans, salsa, and a variety of veggies, dressed in lime and bright spices.

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Spiced African Beans and Greens

This delicious dinner of loso na madesu (spiced beans), rice, and hamli (spicy sauteed greens) is a joyful, nourishing taste of life in DRC and Ethiopia.

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Habichuelas con Dulce (Sweet Bean Pudding)

This is a creamy, rich plant-based pudding from the Dominican Republic, scented with coconut, cinnamon and vanilla, and studded with raisins and bits of soft sweet potato.

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Bolivian Quinoa Veggie Soup

If I was a little girl in Bolivia, I would love going to see my abuela for a bowl of this healing soup. It’s filled with quinoa, lentils, vegetables, warming spices, and love.

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Caribbean Macaroni Pie with Baked Chickpea Patties

Join me on a mini-vacation with flavors from Antigua, Barbados, and Bahamas. From bright, hearty, baked chickpea patties to a macaroni pie loaded with creamy, cheezy sauce and veggies, your tastebuds will sing and dance the night away.

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Baked Papa Rellenas

Imagine a handheld shepherd’s pie – chili-spiced (plant-based) meat and veggies, all wrapped up in a crisp coating of mashed potatoes.

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Tofu Scramble with Greens

Tofu scramble is a super comforting, flexible, and nourishing meal that you can whip up in a few minutes at any time of day.

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Soppa tal-armla

This Mediterranean soup will comfort you on even the most challenging of days. Chick peas, pasta shells, a basket of vegetables and spices, and a pinch of love will do the trick.

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Cassoulet

Cassoulet is a comforting French peasant stew simmered with small beans, plant-based sausages, garlic, tomatoes, thyme, and greens. If you need some grounding today, here is your dinner.

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Cream of Asparagus Soup

I love the bright green color and velvety texture of this soup. When asparagus is in season, a vegan cream of asparagus soup is a quick and healthy meal to throw together.

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Really Good Dinner Rolls

Hot and fresh from the oven, these dinner rolls bring me back to my Italian grandmother’s kitchen. The recipe is inspired by a Chilean bread called pan amasado.

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African bean and tomato stew

In Madagascar, this bean and tomato stew is called tsaramaso malagasy. It’s a simple, aromatic, and inexpensive meal to throw together.

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Chana Masala (Chickpea curry)

A simple, healing, and inexpensive meal to put together when you don’t know what to make for dinner. Chick peas, warming spices, any veggies you have that need eating up, and a side of rice.

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Mom’s Oatmeal Chocolate Chip Cookies

I always have the ingredients for oatmeal chocolate chip cookies lying around the house. They’re chewy, warm, sweet cookies that can cheer anyone up!

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Scones with Fruit and Cream

These quick scones are delicious to whip up for a weekend breakfast. They are crisp on the outside and so soft inside, pulling apart easily into two halves that can be loaded up with fruit and (plant-based) cream.

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Cheesecake Factory Brown Bread

What’s the secret to the addictive Cheesecake Factory brown bread that they give you before your meal?

Turns out it’s a mix of molasses and cocoa.

It tastes legit, and always disappears fast.

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Best Banana Bread

One of my favorite comforting treats for breakfast, snacks, tea time or dessert is a good homemade banana bread.

This one is moist and scrumptious, and based on a breakfast I enjoyed at a retreat center once.

It’s also a great way to use up leftover bananas.

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Lilikoi (Passionfruit) Curd

The tangy flavor gave me the inspiration of making lilikoi curd – like British lemon curd, somewhere between a sauce and a custard in consistency.

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Warming Chai Milk Tea

Making myself a warm cup of chai milk tea feels like such a beautiful act of love and self-care. I hope it nourishes your body and soothes your emotions.

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Baked Lemon Tofu “Fish” Bites

I’ve been making baked tofu for a while, and it’s always a satisfying treat. This time, I tried finishing it a squeeze of lemon, and was surprised to discover that it tastes pretty close to fish, like a fish & chips kind of deal.

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Caribbean Roasted Cauliflower

This roasted cauliflower is smoky and delicious, paired lovingly with a herby, spicy dipping sauce. I got the idea from a chef in Saint Lucia.

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Torta de Miel Negra

Miel negra means “black honey” in Spanish, so this is a “cake of the black honey”. It’s very moist, simple, and goes nicely with a scoop of ice cream or a smear of jam.

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Spinach Mushroom Quiche

This is a Just Egg and tofu based quiche, loaded with mushrooms and spinach, and baked in a vegan pie crust. Delicious!

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My Fudgy Brownie Cookie Birthday Cake

Layers of oatmeal chocolate chip cookie, vegan mango mousse, fudge brownie, and chocolate buttercream. I couldn’t imagine a birthday cake more decadent and indulgent.

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Coffee Walnut Battenberg Cake

This Battenberg cake pairs a moist vanilla sponge with a rich coffee and walnut sponge, arranges them in a checkerboard with buttercream, then surrounds the whole thing in smooth, sweet marzipan.

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Matcha Clementine Cupcakes

These matcha clementine cupcakes are made with part almond flour, and decorated with clementine curd and chocolate buttercream. The combination is fantastic! Chocolate hits first, then clementine, then the kick of matcha right at the end. What a party on your tongue.

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Pistachio Raspberry Cupcakes

Pistachios and raspberries. I’ve been hearing about this flavor combination for some time now. I was curious to see what it tastes like, so I made these pistachio raspberry cupcakes, adding a small brownie on top for a complementary third flavor.

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Cheezy Turnip Casserole

Kohlrabi is a kind of turnip that produces beautiful tender green leaves all summer and then a lovely bulb in the fall. My favourite way to eat it is mashed, especially with this beautiful plant-based cheese sauce smothering it.

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Baked Tofu for Sandwiches

Who doesn’t love a good sandwich? This baked tofu will rock any kind of bread you pair with it, from baguette to brioche to regular sliced bread. You can also eat the baked tofu straight up or use it in other recipes. It’s so addictive!

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Lemon Raisin Scones

Take one of these lemon raisin scones, slice and fill it with fruit and cream or butter and jam, and you have a classic British teatime snack.

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Chocolate Blueberry Tarts

I’ve never paired blueberries and chocolate before, but I had some leftover chocolate buttercream and some frozen blueberries so I thought I’d give it a try! They were a big hit. The sweetness of the chocolate and the freshness of the berries balance very nicely.

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Triple Threat Chocolate Brownie Surprise Cupcakes

You take a moist cupcake batter, scoop a dollop of rich brownie batter into the center, bake, and cover with delicate chocolate buttercream frosting and dots of whipped cream. What’s not to like? Also, it’s all vegan.

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Easy Homemade Hummus

All it takes is tossing 7 ingredients in a food processor and blending it up. Ready in less than 10 minutes.

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Decadent Stuffed Mushrooms

When I was a kid, I would help my mom make stuffed mushrooms. When they’re freshly baked, the soft juicy mushroom blends with the crunchy cheezy topping to make a party in your mouth.

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Lentil Sausage Rolls with Garden Herbs

Rough puff is a quick and relatively easy method to create flaky layers of crispy pastry for vegan sausage rolls. I found it easier than I originally thought it would be to make all the layers – it’s just a series of simple steps where you roll, fold, and chill the dough.

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Mini Chocolate Cream Pies

These decadent chocolate cream pies are full of rich flavor. The chocolate mousse filling has only three ingredients: coconut milk, chocolate, and vanilla.

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Fruit Tarts with Custard

The kids have been begging for a fruit tart filled with custard and shiny berries on top for months. I just couldn’t figure out how to make it without milk and eggs, so I kept putting it off. Finally, I made a vegan version.

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Canadian Butter Tarts

It’s like a mini pecan pie but with raisins instead of pecans. We couldn’t find Canadian butter tarts in the US, so we made them ourselves.

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Zucchini Lemon Drizzle Cake

This recipe reminds me of drinking tea out of a fancy china teacup on a rainy afternoon in Scotland, with a fresh slice of lemon drizzle cake to sweeten the day.

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Miso Mushroom Pasties

Mushroom pasties are flaky, baked hand pies filled with a hearty mushroom filling. These ones have miso in them for an extra umami kick.

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Chick’n Leek and Potato Pie

When I was in Scotland in 2018, I visited the Queen’s castle there. At the grand and lovely Balmoral, I discovered a fantastic recipe for mini chicken and leek pies. So of course I adapted it to a vegan version.

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Strawberry Rhubarb or Apple Pluot Crumble

My grandma’s favorite flavor combination was strawberry rhubarb, so this one is for her. You can also make this crumble with apples and pluots, peaches and blueberries, or any fruit combinations you’re curious to try.

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Blueberry Maple Grunt

Blueberry grunt is a fun dessert or breakfast to make – it’s basically like a giant blueberry-upside down muffin that you make in a pan on the stove.

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Peach Blueberry Bread Pudding

This plant-based version of the classic British bread pudding uses coconut milk for extra creaminess and fresh fruit for a sweet bit of tang. It’s an excellent way to use up leftover bread and fruit.

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Sticky Date Pudding

Sticky date pudding was my favorite new taste sensation from visiting Australia. It’s an amazingly gooey dessert infused with dates and caramel.

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Chocolate Babka

If you’ve never tasted chocolate babka from a good Jewish bakery, it’s a bit like a brioche swirled with rich chocolate filling braided into the dough. Fresh from the oven, it melts in your mouth.

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Blueberry Buns

Every time I visited my parents at their house in Toronto, it was a must to stop by their local Jewish bakery and pick up some fresh blueberry buns. They’re packed with a thick blueberry sauce and not ridiculously sweet.

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Sweet Samoan Coconut Buns

These are the softest, sweetest pull-apart rolls you can bake. They will melt in your mouth. Based on a Samoan recipe for pani popo, the buns have a lovely, sweet coconut glaze.

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Pizza Dough for Large or Mini Pizzas

This is our go-to family pizza crust recipe. I make it about once a week and it’s a favorite. It takes about 2 hours from start to finish, so it might be a fun weekend activity for you. Feel free to top it with any pizza garnishes you like!

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Chana Curry Buns

These yeasted chana curry buns have a curry-scented dough and a filling of spiced chickpeas, coconut milk, raisins, and onions. They pair very well with a creamy asparagus or broccoli soup, or a fresh garden salad.

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