Quinoa and Kale Pilaf
Pilaf is nothing more than cooking grains with aromatics like onions, garlic and spices in broth.
Fall
Black Bean and Butternut Squash Soup
We eat with our eyes first. Colors, shapes, and textures can have a profound impact on how excited we get about eating something, long before we even taste or smell it.
Pumpkin Whoopie Pies
These Pumpkin Whoopie Pies were inspired by a recipe from “babycakes”, a fabulous vegan bakery in New York City.
Pumpkin Cheesecake with Chocolate Ganache
I wish it were Thanksgiving every week. If it were, I would have a good excuse to make this Pumpkin Cheesecake on a regular basis.
Roasted Brussels Sprouts, Hazelnuts and Pomegranate
Brussels sprouts have come a long way, baby! Once considered the stuff of nightmares, boiled to death and flavorless, they are now the petite darlings of chefs and home cooks.
Maple Roasted Pecan Sweet Potatoes
Sweet potatoes and Thanksgiving, a match made in heaven. The holiday table wouldn’t be complete without them, and with so many ways to serve them up, it’s practically criminal to leave them off the menu.
Cannellini Bean and Butternut Squash Stew
Cannellini beans and winter squash were made for each other. The beautiful color combination, velvety texture and comforting taste of this Cannellini Bean and Butternut Squash Stew make it perfect for brisk afternoons and chilly nights.
S’mores Bites
Chef Linda’s recipe for vegan Peanut Butter S’mores Bites is the perfect mix of crumbly crust, thick, luscious chocolate, and of course marshmallow.
Eggless Egg Salad (Tofu Egg Salad)
Chef Linda’s vegan spin on a sandwich classic means you don’t have to give up the things you love when you eat a plant-based diet. Try this Eggless Egg Salad and see for yourself!
Split Pea Soup
Split Pea Soup is a simple, humble soup, but don’t underestimate its ability to satisfy and comfort.
