Vegan Chicken and Cornbread Waffle Benedict with Chipotle Hollandaise

Sundays were made for two things: laziness and brunch. I’ve devised this perfect, “half-ass homemade” recipe that is sure to satisfy all of your lazy Sunday brunching needs.  I’ll show you how to turn cornbread mix into waffles, tofu into eggs, cashews into a chipotle cream sauce, and fake turkey into fake chicken. I stack all that goodness up, with a few healthy greens, and set it atop some frozen hash browns. Brunch is done. Quick, easy, and quite photogenic.  

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Balsamic Roasted Acorn Squash with Porcini Risotto and Balsamic Reduction

It’s fall, and you know what that means: Squashes are sneaking their way into everything! And yes, pumpkin, I’m look at you. Today, I’m giving a less prolific squash its due time in the spotlight. This recipe is a sort of deconstruction of a squash risotto, but it’s also a kind of squash risotto “inception”. You see,  I’ve taken the squash out of the risotto, but then I’ve gone and put the risotto inside of the squash. Boom! I know. It’s complicated. And intense. But oh so worth it. 

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Vegan Cruncherito Supreme (My vegan take on Taco Bell’s Crunchwrap)

For when you’re craving your favorite Americanized Mexican fast food, but want more than just a seven layer burrito without the dairy… That’s right, when you’re craving a grilled burrito, or a “Crunchwrap”, and you know there’s no such thing as a “cheat day” for vegans! You can make this “Vegan Cruncherito Supreme” to satisfy all of your flavorful needs. P.S. This recipe is also your ticket to the best nachos of your life.

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Vegan Pot Pie with Roasted Root Vegetables

It’s been a few years since I’ve made this recipe, but it’s based on famous TV cook’s vegetable pot pie recipe. I wanted to fully veganize it, so, here are the results of my experiment. It’s so delicious, and full of fall flavors. Make sure to use a very flavorful stock, and to season each component along the way so that flavors develop all the way through.

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Cauliflower Alfredo with Sun-Dried Tomatoes and Pesto Pine Nut Parm

This recipe is a quick, easy, and healthy take on one of my favorite restaurant pasta dishes. The cauliflower alfredo is super easy, and it comes out so creamy and decadent, you don’t even slightly realize you’re just eating pureed cauliflower. The sun-dried tomatoes add an extra layer of umami, and the pesto pine nut parm adds the cheesiness you crave, with a hint basil. This is definitely a keeper. 

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Vegan Spicy Teriyaki Tofu Banh Mi

For my first trick, I’m going to show you how I make vegan spicy teriyaki tofu bahn mi. I’ll take you step by step through pickling carrots and daikon to making your own mushroom and walnut paté.

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The Free Bird: Southern Style Vegan Macaroni and Cheese with Oven-Fried Tofu and TVP Bacon Bits

Before going vegan, I was obsessed with this amped-up macaroni and cheese dish from a local restaurant. They call their dish “Sweet Home Alabama”, and it’s basically macaroni and cheese served with chunks of fried chicken and BBQ sauce on top. Keeping with their Lynyrd Skynyrd theme, but adding my own cruelty-free twist, I decided to call this piece of vegan heaven the “Free Bird”. Just think of all the chickens you’ll save by making this veganized version with carrot/potato cheese sauce and oven-fried tofu.

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