Archive | fall RSS feed for this section

Vegan Chicken and Dumpling Soup

Hearty and stupidly easy to make, this chicken and dumpling soup is best after long, cold days when there are lots of hungry mouths to feed. I love dill. Some find it overpowering, but I could sneak it into everything. It brightens salads, rounds out dressings, and pops in dumplings. I love making biscuits or […]

Continue Reading

Vegan Cream of Mushroom Soup

Speaking as someone who doesn’t really prefer mushrooms, this soup is a perfect mix of earthiness and creaminess. It makes for a pretty presentation and a perfect accompaniment to any Thanksgiving or other vegan holiday meal. But don’t you dare even think about subbing the leeks with yellow onions! This past Saturday, I made vegetable […]

Continue Reading

Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping

Soy-free, gluten-free, vegan anything might first cause one to ask oneself, ‘What IS in it…?’ but I promise that good things come in restricted boxes. For this month’s edition of the gluten-free ratio rally, I tackled the quintessential pumpkin pie. The recipe basically consists of three stages of stirring things and a ridiculous amount of […]

Continue Reading

three-course vegan Italian-inspired menu

Looking for a whole three-course vegan meal to prepare? This Italian-inspired menu is fresh, delicate, and easy to prepare with a friend/sous chef while discussion world domination and plans for grad school. Grab a Riesling and a nice Barolo or Barbaresco and start cooking! If it’s one thing that I’ve learned over the years, it’s […]

Continue Reading

Spicy Squash Soup

This soup is stupidly easy to throw together for the presentation ROI that it generates. It’s also customisable, so smooth, and comforting. Most of all, it’s delicious! Remember how I mentioned that it wasn’t quite the season in which I pretty much subsist off lentil soup and different root vegetable stews? It’s beginning to taste […]

Continue Reading

Vegan Mushroom Gravy

This gravy is a twist on a traditional brown gravy, in the British or old American style. It has sliced mushrooms in it, which make for pretty presentation. This gravy is a twist on a traditional brown gravy, and can be served over Vegan Tofurkey or any number of dishes. It’s in the British or […]

Continue Reading

Vegan Tofurkey Marinade

This marinade is perfect for Vegan Tofurkey at Thanksgiving. It would also go well with tofu, tempeh, or seitan served up any style—holiday season or summer. This marinade is perfect for Vegan Tofurkey at Thanksgiving. It would also go well with tofu, tempeh, or seitan served up any style—holiday season or summer. This can be […]

Continue Reading

Vegan Lentil-Cashew Stuffing

Instead of relying on breadcrumbs, this recipe uses rice and lentils. Like most things for Thanksgiving, this can be made a few days ahead and will get even tastier in the fridge. I got the idea for the stuffing from a co-worker who asked what to do with cashew butter and from this recipe by […]

Continue Reading

A Vegan Tofurkey Recipe, with Lentil-Cashew Stuffing and Mushroom Gravy

A perfect centrepiece to any vegan or vegetarian Thanksgiving, this tofurkey recipe is easy, fun, and comes complete with stuffing and marinade! I have a bad habit of interpreting everything as a direct challenge, and most of my misplaced determination stems from having to prove to myself that I am capable of…

Continue Reading

The Best Vegan Sweet Leek and Chicken Pie, with Chorizo

A delicious savoury pie that’s super easy to make, can be made ahead and baked in the oven for 30-40 minutes day-of, and makes fantastic leftovers, this is basically the perfect fall pie. It’s fall, which in New England means that it’s time for all things apple and root vegetables. There are still some vegetables […]

Continue Reading