I have been wanting to share this recipe with you for SO long. It’s one of my very favorite burger recipes in Let Them Eat Vegan (as many of you know, there is a full burger chapter) – in fact, it’s one of my very favorite veggie burgers of all time! Only two of the… Continue Reading
Category Archives: Main Courses
Mexican Bean Soup with Chipotle Avocado Cream and Guacamole Tip (vegan and gluten-free)
When you open a cookbook, a recipe may “jump out” because of its title, its reputation (we know how blogging can hype a recipe long before a cookbook reaches bookshelves), or of course because of its photos. With the volume of recipes in LTEV, I almost wish I had written two separate cookbooks so that… Continue Reading
Now Available!: Plant-Powered 15 ebook (vegan, oil-free, gluten-free)
So, the last few months you may have been wondering what I’ve been up to. I’ve been posting plenty of recipes, but haven’t been talking much about personal things or our family. Truth is, I have been swamped since September with both work and mama responsibilities, and it’s been challenging to keep up. (My next… Continue Reading
Black Bean, Sweet Potato, and Quinoa Croquettes with Pumpkin Seed Chipotle Cream (vegan and gluten-free)
Part 2 of my Easter menu post! Today I am sharing some recipe ideas (links at the bottom, including other chefs/bloggers) for savory dishes. I’m also sharing the recipe for my Black Bean, Sweet Potato and Quinoa Croquettes. I serve them with a Pumpkin Seed Chipotle Cream (both recipes from LTEV). They are SO full of flavor,… Continue Reading
Chickpea and Artichoke “Bliss in a Dish”: One-Pot Wonder (vegan and gluten-free)
(Update: Those with a sweet tooth, scroll on down to bottom of post for news of a NEW dessert e-cookbook!) Naming recipes is not something that always comes naturally to me. I often describe components in the dish, or try to convey how the dish makes me feel. A few (just a few!) of the… Continue Reading
Fresh Broccoli and Vegetable Teriyaki Stir-Fry with Cashews (vegan and gluten-free)
As a culture, we are always excited and fascinated by what’s new. As a vegan chef, I love to push out of my cooking comfort zones to try new techniques, new ingredients, and of course to create new recipes for all of YOU! And yet, we have thousands of cookbooks available to use (vegan or… Continue Reading
Fragrant Kidney Bean and Lentil Dal (vegan and gluten-free)
I posted this photo of my Fragrant Kidney Bean and Lentil Dal from LTEV on facebook recently. There was such interest and rave reviews about the dish that I decided to deliver a super-quick post today with the recipe. Please excuse the lack of ‘chatting’ today… I am so busy with Christmas preparations and some… Continue Reading
New Recipes: Thai Chickpea Almond Curry, Tempeh Tickle, and Whole-Grain Chia Pancakes
No pumpkin today! I am moving on to some other recipes – some very comforting, deliciously satisfying dishes to ‘chasse’ your cooking diva through the holidays into winter! First, a very easy one-pot dish. All the ingredients for this Thai Chickpea Almond Curry (RECIpage link) are assembled in the casserole dish, then into the oven while… Continue Reading
Pumpkinfest and Vegan MOFO: Pumpkin Snackles and Pumpkin Chickpea Cauliflower Curry with Fresh Cream Sauce
So far Pumpkinfest and Vegan MOFO has brought us Pumpkin Pie Custards with Brulee Topping and a Chocolate Pumpkin Pie. Today, something for everyday kind of healthy snacking. I decided to throw my Oat Snackles into the pumpkin patch! Result? Love at first bite. Kind of like the ‘you put chocolate in my peanut butter’… Continue Reading
Wildside Jar for green smoothies, thick and nut-based sauces and dessert purees. I use mine 1-2x/day.
Twister Jar is the BEST for healthy, homemade salad dressings and sauces
Any PayPal contribution – $10, $25, $50, or other amount – is appreciated. Thank you for your contribution, which will help me maintain and improve this site and help more people get plant powered! - Dreena… Continue Reading