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.
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!
Macho Chili Nachos
Serving up snacks for hungry Super Bowl fans? Try Chef Linda’s macho nacho taco bake. Full of protein and rich satisfying flavors…and surprise! It’s vegan!
Gingerbread Pear Upside Down Cake
Winter calls for warming spices and there’s no better place to find them than in this Gingerbread Pear Upside Down Cake. Moist and dense, topped with rich caramel and sweet, tender pears, there’s almost nothing that will go better on your holiday table this year.
Jerk Tofu and Pineapple Skewers
These delicious skewers look fancy, but are deceptively simple to make – and they’re always crowd-pleasers. Using a combination of one jalapeño and half a habañero (or Scotch bonnet, if you’re lucky enough to find them) makes a medium-spicy dish.
Curried Sweet Potato-Apple Soup with Candied Pepitas
This soup recipe was developed for a Thanksgiving cooking class when warming flavors and seasonal produce were top of mind.
Steel-Cut Oat Risotto
This should be one of your favorite risotto recipes! Light, creamy, and full of fresh spring colors and flavors, it’s also vegan. While most risotto can easily be a scrumptious vegan food by using vegetable broth and eliminating the cheese,
No-Bake Oatmeal Power Balls
These power balls are everything I love in a snack. They’re sweet but not cloying, packed with protein and fiber (thanks, sunflower seed butter and oats!), and super easy to whip up at a moment’s notice–you won’t even need to turn on your oven.
15-Minute Curry Noodles
On a busy weeknight, sometimes you just need a quick 15-minute meal to whip up and get some food in your rumbling belly, ASAP.
