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

Spring Roll Salad

Spring Roll Salad

Imagine a spring roll without the wrapper and you've got this salad. A familiar chorus of flavors - sweet, sour, tangy, hot, and nutty all projected onto a mound of serpentine rice noodles and seasonal vegetables with a peanut dressing and lime splash.

Braised Artichokes with Orange

Braised Artichokes with Orange

Braised artichokes - baked for an hour, covered, in an unctuous slathering of olive oil, white wine, olives, mint, garlic and orange zest. Make them on a Sunday night, use them throughout the week to make your lunches A-plus.

A Few Words on How to Cook Artichokes

A Few Words on How to Cook Artichokes

A primer on how to cook artichokes, particularly the baby ones. A lot of people are intimidated by the process, or they think it's not worth the effort. But with a little patience, salt, and fat - you can absolutely cook some of the best artichokes of your life.

Ten Reasons to Embrace Mojo de Ajo Garlic Sauce

Ten Reasons to Embrace Mojo de Ajo Garlic Sauce

Mojo de ajo - let's discuss. It's a simple sauce made from olive oil roasted garlic cloves combined, primarily, with fresh orange and lime juice. You need it in your cooking repertoire. Here's a list of ways I used it this week.

An Exceptional Ginger Carrot Dressing

An Exceptional Ginger Carrot Dressing

Blender dressings are great, in part, because they're fast. Everything into one container, puree, and you're set. This one is great - carrots, turmeric, coconut milk, shallot, and ginger come together into a dressing perfect for everything from green salads to grain salads, or as a brilliant finishing touch for sautéed, steamed, or simmered vegetables.

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Heidi Swanson
Lemongrass Turmeric Curry Paste

Lemongrass Turmeric Curry Paste

A bit about this favorite curry paste - it's vibrant, electric yellow in color, and intensely flavored. Made with a shallot base coupled with ginger, and garlic, turmeric, and serrano chiles, it's the sort of thing you can use to make a broth, or flare out simple preparations like scrambled eggs or fried rice.

Kimchi Soup

Kimchi Soup

A Kimchi Soup inspired by a bowl of fiesty, fiery, brothy cabbage soup I had years ago at Namu Gaji in San Francisco.

At The Studio: Dragonfruit Vodka Tonic

At The Studio: Dragonfruit Vodka Tonic

We mixed up this stunner of a cocktail to close out the week at the studio - vodka infused with dried dragonfruit as the base for vodka tonics. Pink overload!

Magic Ancho Chile Relish

Magic Ancho Chile Relish

This chile relish has been a staple this summer. it brings the fast magic - adding depth, raisiny-chile flavor, color, and dimension to all sorts of simple preparations. I'll list off a number of my favorites here.

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.

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