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Green Chile Chickpea Chili with all the Fixins (vegan)

It’s Crock-Pot season, so I decided to veganize one of favorite warm and cozy slow cooker recipes: Green Chile Chicken Chili, or as it’s sometimes called “White” Chili . I’ve swapped in chickpeas for the chicken, and used canned beans throughout, so, in the end, there really isn’t any good reason why you would even need to use the slow cooker anymore. It’s ready in just over 30 minutes (Take that RR with your EVOO). I guess you could wait all day for this dish, but when it comes together this quickly and easily, why torture yourself? Thrown on some fuzzy socks, and some seasonally appropriate music, and get cooking.

Best Vegan Chocolate Chip Cookies Ever

The title says it all. These really are the best vegan chocolate chip cookies ever. The recipe is a veganized adaptation of the recipe that appears on the bag of Trader Joe’s accidentally vegan chocolate chips. Coconut oil is subbed for butter. Aquafaba is subbed for egg. And that’s pretty much it. This video gives you permission to tackle all of your favorite holiday dessert recipes, and try to veganize them.

Vegan Sweet Potato and Sausage Breakfast Bake

Leftovers make the best breakfasts. I can remember, as a kid, my mom would always use whatever leftover vegetables and proteins we had in the fridge from the night before, and turn them into an amazing frittata style dish with eggs and potatoes. For this video, I went through my fridge, and using the remnants from the previous night’s pizza party, I threw together this breakfast casserole. This video is more of a template than a recipe, so don’t be afraid to play. See what you’ve got on hand, and turn it into breakfast.

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.

vegan Porcini Risotto with Roasted Acorn Squash and Balsamic Reduction

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.

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.

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.

Vegan 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.

Easy Vegan Golden Curry with Tofu and Vegetables

When I’m tired and hungry and just want something comforting and healthy, I make this golden curry with tofu and vegetables. This is oil-free, and uses frozen vegetables to help make this already easy dish even easier.

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Green Chile Chickpea Chili with all the Fixins (vegan)

Best Vegan Chocolate Chip Cookies Ever

Vegan Sweet Potato and Sausage Breakfast Bake

Vegan Chicken and Cornbread Waffle Benedict with Chipotle Hollandaise

Balsamic Roasted Acorn Squash with Porcini Risotto and Balsamic Reduction

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

Vegan Pot Pie with Roasted Root Vegetables

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

Easy Vegan Golden Curry with Tofu and Vegetables

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