We’re kicking off the fall equinox with my creamy Spiced Apple Acorn Butter. This stuff is off the charts delicious and made with little to no sweetener. Honestly, the apples and acorn squash are sweet enough for me, however, feel free to add a small splash of maple syrup if you prefer a little extra…
vegan-recipes
Vegan Pasta Carbonara
This delicious Vegan Pasta Carbonara is so easy to make and full of smoky flavor. A pasta meal that is gluten-free, egg-free and incredibly rich and delicious! Vegan Pasta Carbonara Gluten-free pasta is a weekly occurrence in our home. We love combining noodles, organic seasonal veggies and our own creamy sauces. There is something so…
Creamy Mushroom Soup
This Creamy Mushroom Soup has an earthy depth of flavor with the addition of both shiitake and Cremini mushrooms as its base. Balanced with fresh thyme, garlic and miso, this soup is perfect as a starter or main meal any day of the week. It’s also plant-based and gluten-free! Benefits of Mushrooms Cremini Mushrooms Cremini…
Cannellini Bean and Red Rice Bowls
Cannellini beans (aka: Great Northern Beans) are never the first choice for most dinner bowls coming out of the Kelly kitchen, but today they’re making a comeback as the star in our Cannellini Bean and Red Rice Bowls. Our easy-to-make dinner bowls combine nutritious white beans, sautéed onion, celery, carrot, red bell pepper, and garlic;…
Vegan Savory Shiitake Mushroom Tart
When it comes to increasing immunity, balancing blood sugar, and hopefully preventing cancer, I think we can all agree that adding more healing plants to our diet is a good start. Mushrooms fall into that “preventative” category for our family, and my husband and I find ourselves using them more frequently as we age. Shiitake…
Vegan Cheese Log and Almond Rosemary Crackers
When fall weather rolls around, I find it much more pleasant to be in the kitchen. With cooler air returning to my workspace during the early mornings and late evenings, the oven is once again turned on and new creations begun. Bill and I often like a light snack for lunch, and now with our…
Mediterranean Rosemary Veggie Burgers Topped with Roasted Veggie Spread
Hey friends…after a busy June and beginning of July, I’m back on track and ready to share more of our plant-based recipes. Inspired by the fresh herbs in our garden, we’ve created a mouth-watering Mediterranean Rosemary Veggie Burger and topped it with a simple Roasted Veggie Spread. I must say…a whole new level when it…
Vegan Potato Leek Soup
Hello friends! The spring season has been unusually busy this year, leaving limited time for new recipe creation. Although the kitchen has been a little more quiet than normal, we’ve managed to find inspiration and motivation in our spring travels. The girls and I took an amazing trip to Vancouver in search of vegan eats…
Kung Pao Cauliflower
Hello my friends! Today is the first day of June and I’m absolutely loving the June gloom here in San Diego. The back door is open, the dog is snoring and I still feel that lovely, cool ocean air. The last bits of spring lingering before the heat stumbles upon us. We’ve been playing with cauliflower this…
Gluten Free Vegan Teff Waffles
When it comes to breakfast, I’m hands-down a waffle lover. There’s just something magical about those little squares that house melted butter (I use vegan butter from Miyoko’s Kitchen), real maple syrup and organic berries. Oh, those beautiful berries! Today I’m sharing my Gluten Free Vegan Teff Waffles drizzled with a warm blueberry syrup. I…