Vegan Recipes

The recipes listed here are vegan, or easily made vegan (with a minor tweak or two). I only list them here if I've actually mentioned how to make the recipe vegan in the recipe or in the head notes of the recipe.

See my recommended Vegan Cookbooks

See my recommended Wellness Cookbooks

Super Onigiri

Super Onigiri

I make these little on-the-go rice balls all the time with leftover rice, and whatever fillings and seasonings are convenient and on hand. These are made with leftover sprouted brown rice and cooked mung beans. They're filled with a bit of avocado, and I made a quick almond-butter + miso slather that I hit with the broiler for a quick flash.

Red Lentil Dumplings

Red Lentil Dumplings

I have one more day in Hong Kong before flying back to San Francisco, and I thought I'd jot off a quick post for those of you who like to see what I pack to eat when I travel. Red lentil dumplings flared out with roasted cherry tomatoes, and a simple smoked paprika and garlic oil.

Turmeric Cashews

Turmeric Cashews

Turmeric Cashews tossed with cayenne, nori, and sesame. Inspired by The Good Gut written by Stanford researchers Justin and Erica Sonnenburg. Keep your microbiota happy.

Lazy Day Peanut Noodle Salad

Lazy Day Peanut Noodle Salad

A peanut noodle salad recipe featuring soba noodles punctuated with spring onions, tofu, peanuts, and asparagus. Serve it up family-style on a platter at a potluck, party, or buffet - it holds up perfectly at room temp.

Green Smoothie

Green Smoothie

The green smoothie recipe from Tara O'Brady's new cookbook. An invigorating, bottom's up, morning kickstarter made from kale, almond butter, almond milk, banana, and pineapple.

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Cocagne Bean & Artichoke Salad

Cocagne Bean & Artichoke Salad

The bean & artichoke salad I made to take to Easter this year - pickled celery, chopped kalamata olives and toasted walnuts, along with tender artichokes, and lots of the white cocagne beans I picked up at my neighborhood farmers' market.

Green Curry Dumplings

Green Curry Dumplings

Simple green curry dumplings made with caramelized leeks, green curry paste, and cooked mung beans. Everything is thinned with coconut milk and then mashed and smashed a bit.

Muhammara

Muhammara

Muhammara (or mouhamara) is something I love to turn people on to. It's a traditional red pepper spread originating from Syria made with a fascinating blend of red peppers, walnuts, olive oil, pomegranate molasses, and a handful of other ingredients.

Zucchini Agrodolce

Zucchini Agrodolce

A pretty, summer-centric zucchini agrodolce - shredded zucchini doused with a garlic infused agrodolce splash of vinegar, honey, and olive oil, tossed with a good number of other tastes and textures pulled from my cupboards and pantry. Toasted coconut and walnuts add crunch, red onion for bite and assertiveness, a couple of chopped dates, and tiny greens or herbs threaded about.

Olive Oil Braised Spring Vegetables

Olive Oil Braised Spring Vegetables

Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. Today's recipe for silky, tender olive oil-braised spring vegetables was inspired by paging through one of the cookbooks Vogue published in conjunction with the magazine.

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