Vegan Roasted Butternut Squash Soup
No stock needed for this rich fall soup. The secret? Roast the vegetables first for intense flavor in an often underwhelming soup.
Vegetarian Recipes
Cauliflower Dal with Panch Phoran
This is a very hearty vegan/vegetarian Indian dish that I love to cook when I'm in need of both dinner and some leftovers for lunch. Serve it up with some naan slathered with ghee (or not, you vegan). Heaven!
Beet & Kale Salad
This salad reminds me of my vegan raw days. The flavor is immense and because of the ingredients, it'll also keep a day or two in the fridge after it's been dressed. Though good luck having any leftovers of this.
Coleslaw
Coleslaw is a great summertime side, especially when it accompanies some wonderful barbecue. This one has just enough dressing and the Dijon and cider vinegar really work wonders with the overall flavor. If you have a large head of cabbage, just double everything else.
Grilled Beets
I've roasted beets, pickled them, grated them in a salad and even eaten them raw. But I never thought to grill them. Until now.
Grilled Zucchini Ragu
I wanted to come up with a light dinner that takes advantage of the grill and my latest chickpea obsession. This fit the bill nicely, and with a cast iron pan, can be done completely on the grill. Perfect for summer!
