Buffalo Mushroom Po’Boys
Try Chef Linda’s vegan mushroom po’boy–a compassionate approach to a classic favorite.
Humble Stew with Tomatoes, Potatoes, and Chickpeas
From the humblest of pantry ingredients; forgotten potatoes, canned tomatoes, and dried chickpeas, comes a delicious, bright, and satisfying stew. Perfect for spring!
Lemon Linguini with Roasted Asparagus
A humble feast for a family, Chef Linda’s Lemon Linguini with Roasted Asparagus is made with a light cream sauce that’s totally vegan and totally delicious!
Mung Bean Stew with Sweet Roasted Cherry Tomatoes
Mung beans? Yes! Try Chef Linda’s luscious, creamy, comforting stew made from this amazing super-bean.
Smoky Collards, Black Eyed Peas, and Garlicky Grits
Try Chef Linda’s vegan recipe for Smoky Collards, Black-Eyed Peas, and Garlicky Grits for the best in nutritious comfort foods.
Mediterranean Lima Beans
For a luscious and satisfying dish made largely from the pantry, try Chef Linda’s Greek-style stewed lima beans. Works deliciously as a main dish or a side.
No-Bake Chocolate Ganache Opera Cake
Opera cake is a French cake made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and buttercream, covered in a chocolate glaze. Try Chef Linda’s vegan no-bake version inspired by the 2020 Golden Globe Awards.
Shiitake Risotto, Charred Brussels Sprouts, and King Oyster Scallops
Inspired by the 2020 Golden Globe vegan menu, Chef Linda’s Shiitake Risotto, Charred Brussels Sprouts, and King Oyster Scallops is a dish to make for people you love!
Rainbow Tartare of Carrot, Beet, and Avocado
Tartare is used to describe a dish that is served raw, often made with steak or salmon. Try Chef Linda’s vegan Rainbow Tartare which takes this dish to a new level in taste, health, and beauty.
Pecan Caramel Skillet Brownies
Rich, fudgy, and gooey–a brownie you can eat with a spoon. Is there anything better? Oh, yes. The fact that it’s vegan! Try Chef Linda’s Pecan Caramel Skillet Brownie and don’t forget the ice cream!
