Vegan Jam Thumbprint Cookies
Extra jam and a few vegan ingredients combine to make these scrumptious #UseItUp holiday cookies that are also a perfect tea cookie year-round.
Cozy Without the Caffeine
Everyone loves a cozy, hand-crafted beverage. We cherish the experience of curling up with a warm mug on the couch, under oodles of blankets. But what if you don't like coffee? Sadly, there are few options on cafe menus for an equally enjoyable warm cup of cozy, sans caffeine. Staff writer Kahlea Williams shares with us her favorite recipes for caffeine-free drinks that are hugely cozy without the inevitable caffeine-induced jitters?
Roasted Pumpkin Seeds
Every year, more than 1 billion pounds of pumpkin get tossed out and left to rot in America’s landfills. Roasting their seeds can be one of the ways to #UseItUp during your Halloween festivities. Roasted pumpkin seeds are not only a great way to reduce food waste, but an absolutely delicious seasonal snack. Cooking up in just 20 minutes, I promise this will become just one more reason to look forward to this season!
#UseItUp Crisp
This easy dessert is a great way to use up “tired” or imperfect fruit, and comes together quickly. While apple or pear is a classic, this crisp is fantastic to use up whatever fruit you have on hand during any season. It’s truly a go-to #UseItUp recipe in my arsenal.
Ratatouille
Ratatouille is surprisingly simple but yields a stunning result. The aesthetic of ratatouille all comes from patience in its preparation. Thinly slicing the vegetables to create the dishes iconic concentric circles takes time but is extremely satisfying. The simple Italian flavors from the vegetables come together so beautifully and the presentation makes for a perfect photo-op.
Level-Up Your Oatmeal
Staff writer Kahlea Williams shares with us her favorite recipe template for oatmeal! “Oatmeal may seem like a simple thing, but I was recently compelled to write a recipe of my own when I realized that many of my close friends and family members actually don’t know how to make or eat oatmeal. Yes, you read that right. I argue there is in fact a “how” to eating oatmeal. As a delicious, nutrient-rich canvas for a whole host of flavors and textures, oatmeal is not only quick and easy but dynamic and versatile, a new adventure every day.
Bruschetta
Summer is upon us and that means…drum roll please…fresh, local tomatoes! One of my favorites foods that shows off these natural flavors is bruschetta! Add a bit of garlic, salt, pepper, olive oil, balsamic vinegar, chili flakes, and fresh herbs, and you’re ready to serve a bright, fresh, flavorful bruschetta on anything from fresh fish to the crunchy bread of your choice. Perfect for appetizers, a snack in the sun, or even the main course if you’re a real tomato stan.
Vegan Sandwich Guide
Staff Writer, Lily Falk, brings us her bonafide guide to amazing vegan sandwiches! “As with any dish, a tasty sandwich combines contrasting but complementary textures and flavors to create a multi-faceted experience,” and in this guide, Lily lays out a basic framework you can use to easily sculpt the vegan sandwich of your dreams!
Soy Fried “Chicken”
Contributing author Osamu Tsuda shares with us his crispy-crunchy soy fried “chicken”! A crispy, salty, fried exterior doesn’t have to be reserved for chicken wings, and this recipe proves it. Bring your tofu to the next level with this quick, satisfying recipe.
Mapo Tofu
Contributing author Osamu Tsuda shares with us his flavor-packed Mapo Tofu! Loaded with fresh aromatics and rich umami, this tofu-all-star never fails.
Lemon-Tahini Everything Sauce
Sometimes you just need a sauce that can do it all. This sauce is a staple for me because it’s not only delicious but incredibly versatile. Use it as a salad dressing one day, a sauce for seared fish the next, and a garnish for chili the day after. It also comes together in minutes and requires no cooking. What more do you want? A taste? No problem, check out the recipe!
Vegan Cream Sauce
Emulating the rich, fatty flavor and texture of traditional cream sauces has remained a challenge for the vegan food-world, often only overcome by time-intensive processes or hard-to-find ingredients. This sauce uses only a few ingredients, comes together in minutes, and is sure to surprise the palate.
Vegan Curried Coconut Tomato Lentils
These heartwarming vegan curried coconut tomato lentils pack a plant powered protein punch! Obsessed with Indian food since her time there, this has become one of Hannah’s go-to’s.
Roasted Carrots with Tahini and Toasted Almonds
This recipe puts a new twist on a seasonal staple. Roasted with red onions, olive oil, salt, and cumin, these sweet and rich carrots are paired with a creamy and tangy lemon-tahini sauce, and topped with crunchy toasted chopped almonds to bring brightness, texture, sweetness, and mountains of flavor.
Chewy Chocolate Chip Pumpkin Cookies
This delectable cookie recipe comes to us from contributor Lily Mazzocco. These cookies are chewy, soft, and even better a couple of days later. It is easy to modify and the recipe is vegan in nature as the pumpkin omits the need for an egg. Plant-based butter, dairy-free chocolate chips, and the opportunity to swap the all-purpose flour for a gluten-free 1:1 substitution make this recipe enjoyable for everyone!
Cilantro Chutney
Archana Choudhary is back to bring us an amazing Cilantro Chutney! Everyone loves a fun sauce to jazz up a dish, and this chutney brings some incredible tangy freshness to everything it touches!
Lentil Chili
This protein-packed chili is an easy go-to when looking for some hearty fuel in the midst of a chilly winter, is a “one-pot” recipe, and is an oasis for amazing garnishes and accoutrements. So! Get out your heaviest pot and call over some friends (or maybe, for now, just send them some Tupperware) because this chili feeds a crowd and soothes the soul!
Hot-Honey Butternut Squash Soup
My new favorite butternut squash soup! Hot-honey adds amazing sweetness and spice to an already savory dish, and the croutons add an incredibly flavorful crunch to the whole mix. This is soup is the ultimate fall comfort food in my book. Want to try it? Check out the recipe!
Vegan 3-Ingredient Sweet Potato Gnocchi
This 3-ingredient vegan sweet potato gnocchi is is surprisingly easy (and fun!) to make. Saute the gnocchi in a bath of buttery, sage and tomatoes to finish them off, and you have yourself a delicious early fall dinner!
Mushroom Shawarma
Warm fluffy pita, bright crisp vegetables, creamy tahini sauce, citrus, olive oil, and of course warm mushroom shawarma. This hand held shawarma pita embodies all of the bright richness of a traditional shawarma and capitalizes on seasonality as we enter Fall!