Category: Dinner
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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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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.