Author: Chef G.
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Seitan Burgundy (Vegan Bourguignon)
I made this Burgundy, also called Bourguignon, with seitan for the first time in culinary school; and I approached it like it was the most intimidating dish in the world. In my defense, bourguignon is a classic French dish, which feels a little inherently intimidating; let alone making it vegan. Let me tell you— it’s…
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Vegan Romesco
Romesco sauce is a rich and deep type of pasta sauce; with roasted peppers, toasted almonds, and red wine. Most recipes that call for marinara sauce, you can swap out for Romesco sauce; it will make any dish have a richer and more complex flavor, as well as a brighter color. This recipe includes ingredients…
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Vegan Jalapeño Poppers
I made jalapeño poppers on my partner’s request for Thanksgiving this year, and they turned out beyond my expectation. All of the spice bakes out of the peppers, leaving just a crunchy bite of rich & creamy flavor. Using Panko for the outside layer makes these jalapeño poppers totally gluten-free, too! When people ask me…
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Grilled Zucchini Rolls
Zucchini rolls couldn’t be easier to make, or more delicious. They are a perfect picnic snack or quick lunch, and have an awesome balance of nutrition. This recipe includes Tofu Ricotta which is a very simple blend of ingredients, and can be made in large batches ahead of time, making these rolls – and a…
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Tofu Ricotta
This recipe couldn’t be more simple– just put all the ingredients in a food processor, and blend. That’s it. Seriously. For this recipe, I use sunflower kernels for two purposes: first, to extract more nutty, umami flavor into the ricotta; second, to emulate the texture of cheese curds. I prefer the texture to be this…
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Carrot + Green Chile Baked Polenta
Baked Polenta is one of my newest food obsessions– it’s rich and warm, like having a whole meal of savory veggies & cornbread. This baked polenta recipe is heavy on Mexican flavors, because those are my favorite flavors to have with warm sweet corn; made with canned green chiles, carrots, onions, garlic and the deep…
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Vegan French Onion Mac & Cheese
The idea for French Onion Mac n Cheese is based on a recipe that I saw on New York Times Cooking. I love browsing NYT Cooking for inspiration, and when I saw the headline for French Onion Mac n Cheese, I pretty much instantly became obsessed with how to make that same thing plant-based. Luckily,…
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Perfect Tofu Scramble
The number one problem that I run into as a vegan is not knowing what to have for breakfast. It feels like all of my options are either not filling enough, not delicious enough, or take too long to make in the morning. Over time, I’ve found a few go-to breakfasts that I love. One…
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Homemade Hummus
Nothing is better than hummus– or, at least it’s in the top 20 best vegan foods ever. Super easy, super cheap, crazy delicious. You can eat hummus with almost anything– on a bagel, as a sandwich spread, with pita bread, with veggies, on pizza, in wraps; pretty much on or with anything. In one cup…
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Plant-Based Caesar Salad
Spring is slowly creeping up, and I’m starting to slowly phase out of hot soups and gumbo, and into some warmer weather favorites. I’m in California, so it’s already starting to get pretty warm, and so begins me not wanting to be over a hot stove every night. Caesar Salad is one of my all-time…
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“Cheezeburger” Biscuit Bombs
I might be a bit obsessed with biscuit bombs lately, but for good reason! They are easy and cheap to make, can be frozen and made in bulk, and are definitely picky-eater approved. Plant-based cheddar oozing out of homemade warm biscuits is enough to get anyone excited, but throw in some Beyond grounds, and you’ve…
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Vegan Fried Ravioli with ‘Feta’ & Pesto
There are few foods that I love more than ravioli and pasta… I mean, who doesn’t? These ravioli are rich and creamy just like they should be– and, of course, they are also vegan! I hadn’t gotten the chance to try out Violife’s 100% Vegan ‘Just like Feta’ Block until recently, but I’ve quickly become…
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