Category: Lunch

Spicy Black Bean Soup

This smoky, slightly spicy black bean soup would make a great first course with other Latin style dishes – Mexican, Spanish, Peruvian, etc.

Millet with Shiitakes, Carrots & Carrot Fronds

The leafy green fronds that grow above ground on carrots are an under-rated fresh herb that you should never throw out; with pine nuts, they give this healthy, easy side dish an unusual burst of garden-fresh flavor and nutrients.

Smoky Lentil Soup

Quick and easy, this soup is packed with flavor, protein, fiber and nutrients from fresh vegetables and brown lentils

Classic Caesar Salad [vegan]

Classic Caesar Salad If you’ve ever had a Caesar salad made the traditional way, with dressing mixed from scratch table side, in the same wooden bowl the salad is then tossed in, you know it’s something special. No pre-made dressing can replicate the taste, aroma and mouthfeel of fresh garlic and anchovies rubbed around the bowl….

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Mad Vegan Chef’s “Anchovy”

There are a few classic ominvore recipes that call for the flavor of anchovies or anchovy paste. Here’s our best take at replicating their unique fishy, oily, salty flavor using only plant-based sources.

Cider-Dijon Vinaigrette salad dressing

Makes 1 cup Ingredients 1/2 cup olive oil 1/4 cup apple cider vinegar* 2 Tbsp. water 2 Tbsp. prepared Dijon mustard (e.g. Grey Poupon) 1 Tbsp. freshly squeezed lemon juice *The organic raw kind, if you have it; ordinary cider vinegar will work, too. Directions Whisk all ingredients together until well combined. Transfer to tightly covered container…

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Lacinato Kale Salad with Pine Nuts and Cider-Dijon Vinaigrette

Lacinato kale is very different than the ordinary hard, curly variety that many people (vegan or not) dislike. Its milder flavor and softer texture make it a superior salad green. You could make this salad with any of your favorite bitter salad greens, but we like lacinato kale; if you can’t find that, we’d suggest substituting arugula…

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