Tag: plantbased
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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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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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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.