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  • Vegan BLT with Eggplant “Bacon” and Other Vegetarian Delights

    Vegan BLT with Eggplant “Bacon” and Other Vegetarian Delights

    recipe image

    Sometimes when classic meat dishes go vegetarian, we are wary. But this recipe for a vegan BLT with eggplant “bacon” and an eggless sriracha mayo has our tastebuds dancing. Plus, check out what other meat dishes chefs are revamping to be plant-based.

    Sometimes when classic meat dishes go vegetarian, we are wary. But this recipe for a vegan BLT with eggplant “bacon” and an eggless sriracha mayo has our tastebuds dancing. Plus, check out what other meat dishes chefs are revamping to be plant-based.

    The plant-based riffs at newly opened NYC hotspots P.S. Kitchen, aRoqa and Hudson Jane are unique – and Instagram friendly – creations that don’t rely on meat substitutes and are sure to speak to omnivores as well as vegetarians.

    Vegan BLT with Eggplant

    Buffalo Hen of the Woods at P.S. Kitchen

    Buffalo chicken wings have long been favorites at parties and game day tailgates. But at the just-opened P.S. Kitchen, where dishes are 100% plant based, Chef Gary Barawidan substitutes fleshy hen of the wood mushrooms for the chicken with a similar delicious result. The mushrooms are fried until crispy and covered in homemade buffalo sauce, accompanied by dairy-free house blue cheese dressing and German purple sweet potato salad.

    Vegan BLT with Eggplant

    Kandhari Arbi Tacos at aRoqa

    When chef/owner Gaurav Anand was a vegetarian, he never found a meatless taco he enjoyed so while developing the menu for aRoqa, which melds global flavors and ingredients with Indian cooking techniques, he was on a mission. His version stars colocasia (arbi in Hindi)—a popular edible root in India (in the taro family) —along with pickled onion and queso fresco folded in a Gujarat-style fenugreek round flatbread (in place of tortilla) and sprinkled with crispy colocasia matchsticks for crunch.

    Vegan BLT with Eggplant

    Valancy Jane’s Vegan BLT at Hudson Jane

    While there is plenty of old fashioned bacon at Hudson Jane, chef/owner Megan Johnson also makes eggplant “bacon” for her vegan BLT inspired by a vegan friend named Valancy Jane. Johnson marinates eggplant slices in soy sauce, liquid smoke, maple syrup and apple cider vinegar before cooking them in a skillet until browned and tender. The sandwich is served on Bien Cuit seed and grain Pullman with lettuce, tomato and siracha-cashew mayo. Check out the recipe below!

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    Vegan BLT with Eggplant “Bacon” and Other Vegetarian Delights

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    • Author:       Courtesy Executive Chef Megan Johnson, Hudson Jane


    • Yield:       4 portions 1x

    Eggplant “Bacon” (4 servings)

    • 1/4 cup low sodium soy sauce
    • 1/4 cup apple cider vinegar
    • 3 tbsp extra virgin olive oil
    • 2 tsp pure maple syrup
    • 2 tsp liquid smoke (optional)
    • 1 lb eggplant (cut lengthwise into ¼-inch slices)

    Sriracha-Cashew Mayo (4 servings)

    • 1 cup raw cashews (soaked in water for 4 hours, drained and rinsed)
    • 2 tbsp lemon juice
    • 3 tbsp hemp milk
    • 2 tbsp Sriracha
    • Salt to taste

    Ingredients for 1 sandwich:

    • 2 slices of your favorite vegan bread (toasted if desired)
    • 2 ribs romaine lettuce (ribs removed)
    • 2 slices ripe tomato
    • 6 slices eggplant “bacon” (recipe below)
    • 2 tbsp Sriracha-cashew mayo (recipe below)



    Instructions

    Eggplant “Bacon”

    1. In a large bowl, stir together the soy sauce, apple cider vinegar, extra virgin olive oil, maple syrup and liquid smoke.
    2. Place the eggplant slices in a large plastic container and pour the soy-vinegar-oil marinade over them. Let marinate for 24 hours, rotating the eggplant once during the process. If the eggplant does not stay submerged, use something to weigh the slices down like pie weights or cans.
    3. Preheat oven to 350 ?F. Remove the eggplant from the marinade and discard the remaining liquid. Lay the eggplant slices on a sheet tray lined with parchment paper making sure they don’t overlap. Cook the eggplant for 10-15 minutes. Set aside and let cool.

    Sriracha Mayo

    1. Combine all ingredients in a food processor and blend until smooth.

    Assembly

    1. Lay two slices of bread on a cutting board. Spread the Sriracha-cashew mayo on one side of both slices of bread. Take one of the bread slices and add a piece of romaine lettuce followed by the tomato and 5-6 pieces of eggplant bacon. Top with the remaining lettuce and second slice of bread.

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  • Hannah Kirshner’s Best Ever (Vegan) Tofu Waffles

    Hannah Kirshner’s Best Ever (Vegan) Tofu Waffles

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    Hannah Kirshner's Best Ever (Vegan) Tofu Waffles

    Photo by Bobbi Lin
    • Serves
      2, with leftovers (probably)
    Author Notes

    Ultra-crispy on the outside, creamy on the inside, and the tiniest bit chewy, these waffles are phenomenal not in spite of the full package of tofu, but because of it. They happen to be vegan, but no one will guess. Adapted slightly from —Genius Recipes

    • Test Kitchen-Approved
    Ingredients

    • 12 ounces

      silken tofu (2 cups crumbled)


    • 1/2 cup

      water


    • 1/4 cup

      melted and cooled coconut oil, plus more for the waffle iron


    • Juice of 1/2 lemon (about 1 1/2 tablespoons)


    • 1 cup

      flour


    • 1 tablespoon

      sugar


    • 1 teaspoon

      baking powder


    • 1/2 teaspoon

      kosher salt

    Directions
    1. Preheat your waffle iron. In a blender or food processor, puree the tofu, water and lemon juice. Slowly drizzle in the coconut oil with the blender/food processor running.
    2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
    3. Add the tofu mixture to the flour mixture, stirring just until all the flour is moistened. Lumps are okay.
    4. Brush the waffle iron with a little more melted coconut oil (or spray it with pan spray). Cook the batter in the waffle iron: fill it about 2/3 full, and cook until the steam significantly slows or subsides and the waffle is golden and crispy.
    5. You can hold cooked waffles on a rack in a 200° F oven until you’ve used up all the batter (try not to stack them), then serve warm with fruit and whipped cream, or maple syrup (or all three). Leftovers are excellent when toasted.

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  • Vegan Lentil Soup With Sweet Potatoes & Kale

    Vegan Lentil Soup With Sweet Potatoes & Kale

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    Vegan Lentil Soup With Sweet Potatoes & Kale

    Photo by James Ransom. Prop Stylist: Megan Hedgpeth. Food Stylist: Sam Seneviratne.
    • Prep time
      20 minutes
    • Cook time
      40 minutes
    • Serves
      8
    Author Notes

    This vegan lentil soup is a comforting bowl of goodness, perfect for the cooler seasons. With sweet potatoes and kale, it’s quite the nourishing meal and can keep you full for hours—super easy to make and only requires one pot.

    Here’s the process: Prep your ingredients first. Rinsing and chopping ingredients before you get started allows you to be organized and reduces the mess factor. Sauté all of your veggies in a large Dutch oven for a little caramelization, then add your liquids and remaining ingredients. Slightly blend everything together, until the soup thickens with a few chunks remaining. Season again, let it simmer, and voila. It’s magic!

    Thickening vegan soup can be done in various ways. Many recipes use non-dairy yogurt, potatoes, arrowroot starch, or other starches. For this soup, I chose to use the lentils and sweet potatoes as my thickeners, which add a nice, not-too-thick texture. You could add canned coconut milk to taste as well.

    How to store extra soup? You can always refrigerate any leftovers in a tightly sealed container for up to three days. You can also freeze the soup for four to six months. Thaw in the refrigerator overnight (or at room-temperature for a few hours) before reheating on the stovetop.

    Enjoy with garlic bread or crackers. —Shanika Graham-White

    • Test Kitchen-Approved
    Ingredients

    • 1 1/2 tablespoons

      extra-virgin olive oil


    • 1

      medium onion, peeled and finely diced


    • 1

      large carrot, peeled and diced


    • 2 cups

      grape tomatoes, halved


    • 3

      garlic cloves, minced


    • 2 cups

      vegetable broth


    • 1 tablespoon

      nutritional yeast


    • 2 teaspoons

      dried basil


    • 2 teaspoons

      dried oregano


    • 2 teaspoons

      ground turmeric


    • 1

      dried bay leaf


    • 1 teaspoon

      freshly ground black pepper


    • 1 teaspoon

      red pepper flakes


    • 1 teaspoon

      sea salt


    • 1 teaspoon

      freshly squeezed lemon juice


    • 1/2 teaspoon

      ground cumin


    • 1 1/2 cups

      brown lentils


    • 1 pound

      sweet potatoes, peeled and cubed


    • 4 cups

      chopped kale

    Directions
    1. Add the olive oil to a Dutch oven over medium-high heat. Add the onion, carrot, tomatoes, and garlic and sauté for 1 to 2 minutes, until fragrant and slightly tender.
    2. Add the vegetable broth, 3 cups of water, the nutritional yeast, basil, oregano, turmeric, bay leaf, black pepper, pepper flakes, salt, lemon juice, and cumin. Stir in the lentils and sweet potatoes until well combined. Bring to a boil, then reduce the heat and simmer for 25 to 30 minutes, until the lentils and vegetables are tender.
    3. Remove and discard the bay leaf. Using an immersion blender, slightly blend everything until the soup begins to thicken but there are chunks of veggies still left. If you don’t have a hand blender, carefully add 1 to 2 cups of the cooked veggies, along with 1 cup of the liquid from the pot, to a high-powered blender; blend until smooth and creamy, then return this puree to the pot. (Add more water to the soup if needed to reach the desired consistency.)
    4. Stir in the kale and simmer for another 10 minutes or so. Serve with additional nutritional yeast if you’d like.

    Content Creator and Recipe Developer, Shanika, is part kitchen ninja and connoisseur of interior decorating, hence her passion for beautifully staged food photos and videos. On her site, Orchids and Sweet Tea, you will find traditional dishes using organic ingredients as well as dairy free, gluten free, and vegan versions of your old and new favorites!

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  • Vegan Nectarine Ice Cream

    Vegan Nectarine Ice Cream

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    vegan nectarine ice cream recipe

    It’s been hot and sultry here in West Hollywood. [One could argue, when is West Hollywood not hot and sultry, Babycakes?] We’ve been settling into our new apartment, hanging curtains (adios, vertical blinds), unpacking books, and doing laundry. So before I share the new coconut milk ice cream recipe I whipped up last night (after scarfing down vegan tacos like there was no tomorrow, which would be, today)…


    vegan nectarine ice cream recipe


    Karina’s Vegan Nectarine Ice Cream Recipe with Coconut Milk

    Recipe posted August 2010 by Karina Allrich.

    I like to serve this kind of ice cream soft- in other words, not rock hard from the freezer. Serving it softened boosts the nectarine flavor. After all, frozen fruit doesn’t really taste like much.


    You’ll need:

    A blender or Vita-Mix


    A 1 1/2 quart ice cream maker with a frozen canister

    Ingredients:

    2 ripe nectarines


    2 cups cold coconut milk- full fat is creamier, richer, less icy


    3/4 cup organic cane sugar


    1/2 teaspoon bourbon vanilla extract

    Instructions:

    Peel the skin and remove the pit from the two nectarines. Cut one roughly (this one is going into the blender, so need to be fussy) and set aside (save any juicy bits). Slice the second nectarine into bite size pieces and set aside.

    Pour the cold coconut milk into the blender. Add the cane sugar, vanilla. Blend on high until the sugar is dissolved and the mixture is smooth and frothy.

    Add in the rough cut nectarine and juicy bits. Blend until the coconut milk turns a lovely pale peach color.

    Pour the blended liquid into the frozen ice cream canister and start your machine. Churn it, Baby.

    After ten minutes or so add in the remaining nectarine pieces. Churn until it becomes the consistency of frozen custard.

    Serve immediately for spectacular taste and texture.

    Store the remaining ice cream in freezer containers. Soften slightly before serving for best flavor and texture.

    Serves six.

    Notes*


    The fuller fat the coconut milk, the creamier your ice cream will be. Lower fat coconut milk in cartons makes an icier, more sherbet style dessert.  

    If you use a thinner non-dairy milk, try adding 1/4 teaspoon xanthan gum to help thicken it.

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  • Instant-Pot Vegan Cauliflower Queso

    Instant-Pot Vegan Cauliflower Queso

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    Cauliflower is a magical vegetable. It’s tasty on its own, but it can transform into oil-free creamy sauces and even replace meat. In this recipe, it’s the base for my favorite creamy, cheesy queso sauce. This is great on chips but even better on top of burritos and enchiladas. Best of all, you can get the pickiest of eaters to eat their veggies this way.

    Ingredients

    Instant Pot ingredients:

    2 cups (214 g) cauliflower florets (about 1/2 head small cauliflower)

    1 cup (237 ml) water

    3/4 cup (96 g) thick-cut carrot coins

    1/4 cup (34 g) raw cashews

    Blender ingredients:

    1/4 cup (24 g) nutritional yeast

    Liquid drained from 1 (10-oz [283-g]) can diced tomatoes with green chiles (I like Rotel)

    1/2 tsp smoked paprika

    1/2 tsp salt (or to taste)

    1/4 tsp chili powder

    1/4 tsp jalapeño powder, optional

    1/8 tsp mustard powder

    Mix-in ingredients:

    1 (10-oz [283-g]) can diced tomatoes with green chiles, drained (I like Rotel)

    1/2 cup (75 g) chopped bell pepper (optional)

    2 tbsp (30 g) minced red onion (optional)

    1/4 cup (4 g) minced cilantro

    Special Equipment

    Instant Pot pressure cooker

    Preparation

    1. Step 1

      For the Instant Pot, add the cauliflower, water, carrots and cashews to your Instant Pot and cook on high pressure for 5 minutes, then carefully do a quick pressure release by moving the valve to release the pressure.

      Step 2

      Pour the cooked mixture into a strainer over the sink and drain the extra water.

      Step 3

      For the blender, put the drained mixture along with the nutritional yeast, liquid drained from the canned tomatoes, smoked paprika, salt, chili powder, jalapeño powder (if using) and mustard powder into your blender. Blend until smooth.

      Step 4

      For the mix-ins, scrape out the blender contents into a mixing bowl and stir in the tomatoes and green chiles, bell pepper (if using), minced onion (if using) and cilantro.

      Step 5

      You can serve this at room temperature or keep it warm on the lowest slow cooker setting.

    Nutrition Per Serving

    PER 1-CUP (240-ML) SERVING: Calories 107.7

    protein 6.5 g

    total fat 4.2 g

    carbohydrates 12.7 g

    sodium 162.6 mg

    fiber 3.9 g

    Image may contain: Bowl, Food, Meal, Dish, Soup Bowl, and Curry

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  • Recipe: Breakfast Grain Salad with Blueberries, Hazelnuts & Lemon

    Recipe: Breakfast Grain Salad with Blueberries, Hazelnuts & Lemon

    recipe image

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  • Crisp Tofu and Thai Cucumber Raita

    Crisp Tofu and Thai Cucumber Raita

    recipe image

    Crisp Tofu and Thai Cucumber Raita

    Photo by MyNutriCounter
    • Serves
      2
    Author Notes

    If there’s any dish you should be eating RAITA now, it’s this one. Tofu is a powerhouse for protein and all 9 of our body’s essential amino acids. As if the taste isn’t enough, tofu also provides an overwhelming amount of minerals and nutrients, such as calcium which promotes bone health, iron that helps with our metabolism and haemoglobin formation, and magnesium which can help with high blood pressure, reduces your risk of heart attacks and lowers anxiety too. The olive oil in this raita is also full of healthy monounsaturated fats! Cultures throughout times have shown that those with diets containing this elixir of the gods, have a higher life expectancy and also a much lower risk for heart disease! So, not only is this dish pleasing to the eye and taste, but also does wonders for your heart, keeping it happy and healthy!


    The recipe can be found here – http://www.mynutricounter.com/crisp-tofu-and-thai-cucumber-raita/


    —Nikki Brown

    Ingredients

    • 100 grams

      cucumber, cut into thin strips


    • 50 grams

      red bell pepper, cut into thin strips


    • 50 grams

      red onion, thinly sliced


    • 150 grams

      firm tofu


    • 30 milliliters

      olive oil

    • For the Dressing

    • 30 milliliters

      lime juice


    • 15 milliliters

      fish sauce, or gluten-free soy sauce for Vegan


    • 1 tablespoon

      coconut sugar


    • 3 pieces

      cloves garlic, finely chopped


    • 1/2 teaspoon

      Thai red chillis, finely chopped


    • 10 grams

      Thai basil, chopped

    Directions
    1. Pan fry tofu in olive oil for 2 minutes per side. Cut into half-inch cubes.
    2. Whisk all ingredients for the dressing in a bowl until sugar is dissolved.
    3. Toss in cucumber, bell pepper, and onions.
    4. Transfer to a serving platter and top with crisp tofu pieces.

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  • Vegan Creamy Curried Pumpkin Soup

    Vegan Creamy Curried Pumpkin Soup

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    IMG_7755

    I woke up this weekend morning and really felt like there were only two options for my day:  pajama bottoms and soup.  With the holidays (and Black Friday television commercials) upon us, it feels like the season is breaking down our doors.  Not subtle.  Well, Thanksgiving… if you’re going to come barging in here, please just know I’ll be dressed in my sleepytimes and gorging on this soup.  It’s vegan.  It’s guilt-free gorging.

    This soup is totally a holiday-worthy dish… but my mind is really fighting the notion of turkey and stuffing.  Can we just make some soup and biscuits, watch Ben Affleck in The Town (because I’m weirdly obsessed with that movie) and call it a day?

    I don’t have all the answers.  I do have all the soup.

    IMG_7648

    I love when the start of a recipe involves a roasting pan.  In this case, small Sugar Pumpkins are sliced in half, de-seeded and de-stringed, and placed to roast.

    Sugar Pumpkins are great for roasting.  They’re petite in stature, and much more ideal for roasting than a pumpkin your might pick up for Halloween carving.  Sugar pumpkins have a slightly more dense and less stringy flesh.  Ideal.

    IMG_7688

    I’m not sure soup can be considered soup without onions and garlic in some variation.  Strawberry Soup…ew.

    Onions and garlic are cooked down with olive oil.  This alone will make your house smell like success.

    I like to add curry powder to the cooking onions and garlic… the heat really brings out the flavor of the spice.

    And… what do cashews have to do with this soup!?  Cashews are our vegan creamy secret weapon.  Cashews are soaked for about and hour then blended into a soft milk.  When added to the soup the cashew cream adds a creamy richness without the use of a cow.  It’s pretty brilliant.  I first discovered this technique when I made this Vegan Cream of Mushroom Soup, and I’ve been obsessed ever since.

    IMG_7665

    Pumpkins are cleaned, scraped, and drizzled generously with olive oil, salt, and crushed red pepper flakes.

    IMG_7702

    A hot oven does all the work of making these pumpkin halves soft, tender, and utterly delicious.

    IMG_7726

    Essentially what we’re making is curry-spiced pumpkin velvet.

    IMG_7728

    With silky cashew cream mixed through, this soup becomes a little bowl of wonder.  These are simple ingredients made to shine.  Onion and garlic pull their weight.  Pumpkin is putting in some overtime.  Curry powder really takes charge as an alluring and totally comforting spice.

    This soup is also fairly flexible!  I blended my soup smooth with an immersion blender.  If you don’t have one on hand, the soup can be transferred to a regular blender in batches and made smooth.  If you don’t have any blender option at all, this soup would also be just lovely as a chunky soup.

    If raw cashews are too hard to come across, not to worry… this soup is also just great without the cashew cream.  Add a peeled, and cooked potato for a bit of added dreaminess.

    Options, open.

    IMG_1778

    It’s totally that time of year again.  Are you in a Thanksgiving frenzy?  Are you thinking about just buying frozen appetizers and pre-made pie crusts just to save your sanity?  I understand… very much.

    Here are a few of the recipe I’m brainstorming for the upcoming eat-fest holiday.

    Baked Brie Bites are an appetizing wonder.  The beauty of these bites is that they can be made ahead of time and stored in the freezer.  Cross appetizers off the list!

    apple pomegranate brussels sprout salad

    I always want my salads to look like I spend an entire day planning their greatness… but I want them to only take about 20 minutes to make.  Apple Pomegranate Brussels Sprout Salad is the answer.

    hasselback potatoes

    Hassleback Potatoes with Spinach Cashew Cream are a total show-stopper.  They’re a show-off potato… it’s all the fancy slicing and the tiny slivers of garlic that are placed between every slice.  My favorite part about these potatoes are the buttered crisp potato skins.  Fancypants delicious!

    pavlovas with cranberry orange rosemary sauce

    I am just the happiest baker in the world with a pavlova in front of my face.  I love the crisp texture and soft center.  This time of year, homemade cranberry sauce makes every bit of sense.  I love this combination:  Pavlovas with Cranberry Orange Rosemary Sauce

    salted caramel cheesecake

    This  Salted Caramel Cheesecake Pie wins the award for the most lovely special occasion dessert.  You might consider doubling the caramel recipe just so you have enough to pour all over your body.  Or maybe that’s just me…

    I hope your holiday is filled a tremendous amount of pumpkin, caramel, and cranberries in whatever incarnation feels happy to you.

    I love you, I do.

    Vegan Creamy Curried Pumpkin Soup

    makes about 12 cups

    Print this Recipe!

    2 sugar pumpkins for roasting (pumpkins need to yield between 4 and 5 cups of roasted pumpkin)

    olive oil, salt and red pepper flakes for roasting

    3 tablespoons olive oil

    1 medium yellow onion, diced

    2 cloves of garlic, minced

    2 teaspoons yellow curry powder

    4 cups roasted pumpkin flesh (from what we roasted above)

    6 cups vegetable broth

    salt and pepper to taste

    sage leaves quick fried in oil and good olive oil for garnish

    For Cashew Cream:

    1 cup raw cashews (raw cashews are important because they’re more soft that the roasted variety)

    1 cup water

    First prepare the cashews for the cashew cream.  In a small bowl combine cashews and water.  Set aside.  Allow to soak for at least 1 hour.

    Place a rack in the center and upper third of the oven and preheat oven to 400 degrees F. Lightly drizzle two baking sheets with olive oil.  Set aside.

    Slice pumpkins in half.  Use a spoon to scrape out all of the seeds and strings.  The seeds can be rinsed and saved for roasting.  Discard the guts and strings.

    Place pumpkins so that the scraped flesh is face up.  Drizzle each half with olive oil, salt, and crushed red pepper flakes.  Place in the oven and allow to roast until soft and a fork inserted through the flesh meets no resistance, about 30-40 minutes.

    Remove from the oven and allow to rest until cool enough to handle.  Once cool enough to handle, scoop soft pumpkin flesh out of the pumpkin skin, measuring 4 cups into a medium bowl.  Set side.

    In a large pot, heat olive oil over medium heat.  Add onions and cook until browned and translucent, about 7 minutes.  Add garlic and cook for one minute more.  Add curry powder and cook for one minute more.  Add 4 cups of pumpkin flesh and stir until incorporated.  Add vegetable broth and stir to combine.  Bring soup to a boil and simmer for 20 minutes.  Remove from heat and use an immersion blender to blend the soup until creamy.  (If you don’t have an immersion blender, you can add the soup to a blender and blend until smooth.  This can be done in several batches.)

    Lastly make the cashew cream.  In a blender combine cashews and its soaking water.  Blend until smooth, about 1 minute.  Add cashew cream to the blended pumpkin soup.  Stir to combine.

    Add salt and pepper to taste.

    Serve warm with a drizzle of olive oil and fried sage leaves.

    85 Responses

    15. I made this soup on the weekend for my work lunches in the week ahead. I’ve had the soup for 4 days in a row now and I just can’t get enough. It is honestly the best pumpkin soup I’ve ever had in my life. I’m so glad I’ve got even more in the freezer. The cashews are the magic ingredient. Thanks so much.

    20. Wow.,

      I just stumbled headlong looking for the green goddess dressing and I fell headlong in to a bowl of curried pumpkin soup! Love the silkiness of the soup and oh the colors! I need need to know the lenses you used.. the pics are so vibrant and almost capture the morning light in your kitchen!

      Shobha

    22. Had never tried cashew cream as a thickener- SO delicious! Such a success! This recipe turned out amazingly. Thank you Joy!

    23. This looks so good. Anything with pumpkin is amazing. Thanks!!

    24. My friend has a recipe for (non-vegan) curried pumpkin soup that’s topped with toasted coconut. It’s a killer.

      Also, I would be MORE than happy to eat soup and biscuits for Thanksgiving while watching movies. That sounds ideal.

    25. Absolutely delicious! You’re recipes never disappoint and this was no exception!

    26. these dishes all look fantastic! I love the idea of the Hasselback potato best. YUM. I need to try to make these 🙂

    27. I love curried pumpkin soup!thats my standard go to when I’m feeling a little lazy! And that salted caramel pie looks delicious!

    28. I have never used cashew cream ever but looking at the creaminess, I am inspired to try it. Have a great thanksgiving and thanks for sharing that caramel dessert..I want to pour caramel all over like you said. so delish!!!

    29. Strawberry soup is definitely the grossest soup ever. But this one looks wonderful! I loved your vegan cream of mushroom & cream of broccoli soups, so I’m sure this is a winner too

    30. You had me drooling on this one! I love your descriptive words. And I’m with you on the spending Thanksgiving with soup & biscuits instead of the whole big dinner thing.

    31. I’m weirdly obsessed with The Town too! I bet I’ve watched it 8 times. Why is that?? This soup will be a great addition the next time I feel compelled to watch it again!

    33. these pictures are really phenomenal. i mean all your pictures always are, but these are breathtaking! and not in the weird seinfeld way! also those brie bites…yum.!

    34. I’d take soup and biscuits over turkey and stuffing any day…too much hassell with all that stuff when soup is so easy and satisfying…and you can enjoy bowl after bowl without feeling like you need to sleep for a week. All your Thanksgiving goodies look great!

    35. NOM!

    36. I made this soup tonight. Except I added a giant dollop of sour cream to mine and utterly ruined its pristine vegan name. I’m looking forward to leftovers for lunch tomorrow.

      I also took your pie class at King Arthur Flour. I have been through so much butter in the last week making pie crusts and all manner of things flakey and delicious. Thank you for showing me the way.

    37. Your first cashew cream photo looks like Babar.

      Did you know?

    38. I love that movie too.

    39. I’m not sure how she has time to be such a genius AND beautiful, but it kind of kills me. These Thanksgiving dishes are works of art.

    40. I made your little brie bites for a ‘fanksgiving’ yesterday – they were such a hit! This soup looks divine as well!

    41. Please oh please can i just come to your house for thanksgiving? I’m totally good with hanging out in pajamas : ) So not into thanksgiving this year.

    42. Hey Joy!

      Do you know if this soup freezes well? If there is any left over to freeze, that is. Thanks again for some great inspiration!

      1. I made it, ate it, froze it, ate it again and it was TO DIE FOR!! pumpkin and curry together. forever.

        (p.s. I was forced to use canned pumpkin due to the lack of pumpkins at my grocery store and I just couldn’t wait! it was still delicious, I can only imagine how pumped up it’ll be once I get to roast my own pumpkins!)

    43. May I just say, that caramel thing looks fabulous? The line about pouring it all over your body…totally the funniest thing I’ve read in a very UNFUNNY DAY :D. Also, who needs answers when you have soup????

    44. i love pumpkin curry, and it sounds amazing as a soup!

    45. Joy, what a great feast! Everything looks spectacular- oh my, that cheesecake. The soup looks great, pumpkin usually goes into pie or soup in my kitchen. Gracias!

    46. Hummmm… so yummy !

    47. This soup sounds amazing! I’m definitely going to have to add it to the fall recipe rotation. A big bowl of this soup, a chunk of bread, and a whack of garlic-sauteed kale–bliss.

    48. My head is overwhelmed with the prospect of Thanksgiving (hosting our first this year!) I already have my menu but now I want to add everything you just mentioned; particularly the pavlovas. Yummers!

    49. I’m CRAZY in love with pumpkin soup. I’ve made a different batch every week for the past month. I’ve been looking around for ways to avoid cream so this is just perfect.

    50. Roasted “Squash” soups are my favorite! I will have to try the cashew cream sometime. My last soup I used coconut milk (also vegan) which gave it a lovely extra flavor as well! Love your blog as always!

    51. Looks super lovely. Can’t wait to try it out. You are getting made props in our house this Thanksgiving. I am making your apple skillet cake and your pumpkin pie bars. Last night I was talking about using your ideas for dessert and Calvin said…Mom it is not just Joy there is Tracy too. Go figure.

    52. Those potatoes look moorish… Actually the whole meal is makining me want to lick my screen. Thanks for the post!

    53. I’ve been on a soup kick for weeks, definitely trying this one. Thanks!

    54. I’d love caramel sauce on my body too!!! Happy Thanksgiving from Italy to you all 🙂

    55. Aahh, the day after Thanksgiving I will be in my PJ bottoms and decorating for Christmas amd maybe, just maybe trying that glorious cheesecake you have posted. Thanks Joy

    56. amazingly amazing, thanks joy!

    57. Love this! It looks so dreamy, and I have some raw cashews that I have been wanting to try making cashew cream with.

    58. Too much deliciousness in one post! Might have to have some soup in my pj’s tomorrow 🙂

    60. My fav sentence “I don’t have all the answers. I do have all the soup.” cracked me up so bad!

      Also, the salad was what caught my eye. Really marvellous colours! btw, I can’t get sugar pumpkins here. I might experiment with butternut squash if I can find them. and i see my new bottle of truffle oil coming into good use here 😉

      1. jayne–good idea re: butternut squash…i was just thinking the same thing!

    61. Joy- the link to those brie bites just made my year. And don’t get me started on covering my body with caramel sauce, I didn’t think we could talk about that in a public forum.

      Thanks for all the amazing ideas, as always!

    62. Joy I love this recipe and I love you!

    63. This looks amazing..especially the cashew cream!

    64. I am seriously gargling with lust over this amazing feast for the senses… and most of it is vegan! I live in Australia where we have no affinity with thanksgiving whatsoever and sit in confused silence when we are bombarded with sweet pumpkin recipes however this post has done more for relations between the US and Australia than Amazon putting down their prices for postage to Australia and has salved the wound of Mcdonalds and inherited obesity all rolled into one. We forgive you America! Thanks for these fantastic recipes. I might just have my own personal little vegan thanksgiving this thursday (a day earlier than yours but whatchagonnado?) to celebrate the Indians (you) and the pilgrams (apparently “me”) learning to get along and share. Those hassleback potatoes are going to be gracing my plate and I will most probably lick said plate in abject delight. No relatives… no worries! 😉

      1. This comment is amazing.

    66. this sounds so fabulous!!

    67. I love the Thanksgiving roundup and that lovely soup… I always like adding heavy cream to my soups for that added creaminess, but now that I know I can do better with cashew cream, life is even better. You are awesome! And pouring caramel all over your body… Yes, that cracked me up! 🙂

    68. Looks so yummy!! Can not wait to try this!! Happy Sunday!

    69. And we love you too. Have a wonderful holiday, turkey or not.

    70. this soup looks delicious but it’s not what i want to talk about (sorry if that’s rude…not international). i, like a few of the other commenters, cannot absolutely not turn my head or the tv channel when any portion of the town is on. Affleck is gorgeous, there’s no denying it but for me it’s something else. I’m not even sure what it is. The Town and also Columbiana with Zoe Saldana whom I have a HUGE girl crush on. It’s a brutal movie and not one I am normally drown to but i love it. Oh and Michael Vartan is in it so that has to be at least half my obsession (but don’t let my husband read this). Wow, turns out I like talking movie obsessions. Soup looks divine by the way. Can’t wait to try it.

    71. This looks divine and perfect for my vegan friends. And, Ben Affleck is super hott in The Town so I completely understand.

    72. This soup makes me so happy! Now I know exactly what to do with my sugar pumpkin. I may substitute the cashew cream with coconut cream, just because that’s what I have on-hand. I’m thinking it’ll be so lovely with the curry powder!

    73. I’ve been wanting to make a pumpkin soup all fall and since I love curry so much this one will be perfect- looks delicious! =)

    74. That apple pomegranate salad is now on my must-make-because-Joy-made-it list.

      Don’t feel alone. I too, am also weirdly obsessed with said movie – The Town.

    75. I love everything about this recipe – the roasted sugar pumpkins, the smoothness of the puree, and the cashew cream. I love making cashew cream sauces and infusing them with various flavor and then using that for kale chip coatings and just really…anything is better with cashew cream. YUM and happy thanksgiving & thanks for the great linkbacks and reminders!

    76. yum!

    77. I will be making this soup berry berry soon

    78. The Town! Oh, how I do adore that movie! I can watch it and watch it and really never get sick of it – maybe it’s the accents, or Ben Affleck’s abs…idk. I was just talking with friends about making nut milk last night and love the use of cashew cream in this recipe, I may have to nut-up and just give it a try already!

    79. Curry and pumpkin: a marriage made in heaven!

    80. Yum I love to make and eat soup and this soup looks wonderful.

      Hope the Holidays bring lot’s of yummy things your way too.

    81. I’ve never been a curry fan, but this soup looks wonderful. Maybe, just maybe, it’ll make a lover out of me.

    82. this soup looks divine—i’ve been down with a cold/flu all weekend and soups have gotten me through. look forward to trying this–and what a great cashew trick.

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  • Vegan Peach Crumble Coffee Cake

    Vegan Peach Crumble Coffee Cake

    recipe image

    Vegan Peach Crumble Coffee Cake

    Photo by James Ransom
    • Prep time
      15 minutes
    • Cook time
      40 minutes
    • Serves
      9 to 12
    Author Notes

    The ultimate summer breakfast treat, this coffee cake is studded with fresh peaches and topped with an irresistible nutty, sugary, and crumbly topping. It’s perfect for a sweet morning, but it’s also pretty great for dessert (especially if you top it with a scoop of vanilla ice cream). —Gena Hamshaw

    • Test Kitchen-Approved
    Ingredients
    • For the coffee cake:

    • 1 cup

      almond milk


    • 1 teaspoon

      apple cider vinegar


    • 1/2 cup

      organic sugar


    • 1/3 cup

      melted coconut oil


    • 1 teaspoon

      vanilla extract


    • 1 1/4 cups

      unbleached, all-purpose flour


    • 1 teaspoon

      baking powder


    • 1 teaspoon

      baking soda


    • 1 teaspoon

      ground cinnamon


    • 1/4 teaspoon

      sea salt


    • 1 cup

      peeled, diced ripe peaches

    • For the crumble topping:

    • 3/4 cup

      unbleached, all-purpose flour


    • 1/3 cup

      packed organic brown sugar


    • 1/3 cup

      chopped walnuts


    • 1 teaspoon

      ground cinnamon


    • 1/2 teaspoon

      ground ginger


    • 1/8 teaspoon

      salt


    • 4 tablespoons

      coconut oil (melted or solid—either will work)

    Directions
    1. Preheat your oven to 350° F. Lightly oil an 8- or 9-inch square baking dish.
    2. In a medium-sized mixing bowl, vigorously whisk together the apple cider vinegar and the almond milk until the mixture is frothy. Allow it to sit for a few moments. Mix in the sugar, coconut oil, and vanilla.
    3. In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add the wet ingredients to the dry ingredients and mix until they’re just combined, adding a little more almond milk if necessary. Fold in the diced peaches and pour the batter into the baking dish.
    4. To make the crumble topping, place the flour, sugar, walnuts, cinnamon, ginger, and salt in a small mixing bowl. Work in the oil with your fingers, one tablespoon at a time. Continue working until large crumbs form (you may only need 4 tablespoons of oil, but it’s good to have 5 handy). If you like, you can also pulse the ingredients together in a food processor for this step.
    5. Distribute the crumble topping over the coffee cake. Bake for 35 to 40 minutes, or until the topping is fragrant and toasty and a toothpick inserted into the cake comes out clean.

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  • Chickpea “Tuna” Salad Sandwich

    Chickpea “Tuna” Salad Sandwich

    recipe image

    You don’t have permission to access “http://www.foodnetwork.com/recipes/chickpea-tuna-salad-sandwich-13246314” on this server.

    Reference #18.11a4c017.1737026424.195a3e96

    https://errors.edgesuite.net/18.11a4c017.1737026424.195a3e96

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