Tag: vegan

The Best Chunky Guacamole                     (Vegan, Gluten-Free)

The Best Chunky Guacamole (Vegan, Gluten-Free)

Many years ago, I took a vacation with some girlfriends to Tulum, Mexico. I had heard wonderful things about Tulum, not the least of which was the incredible food. No surprise, I always educate myself on the regional cuisine before I plan a trip. Tulum…

Three Ingredient Cauliflower Soup                           (Vegan, Gluten-Free)

Three Ingredient Cauliflower Soup (Vegan, Gluten-Free)

Sometimes a recipe comes my way that puzzles me. At first glance, this three ingredient soup sounds a bit drab: no spices, no cream, no deep caramelization to develop flavor. It doesn’t sound like the home-run recipe it is. The first thing that made me…

Josey Baker’s Adventure Bread              (Vegan, Gluten-Free)

Josey Baker’s Adventure Bread (Vegan, Gluten-Free)

This. Bread.

It’s dense, chewy, incredibly hearty, filled with lots of fiber and protein, and is gluten free and vegan to boot. It’s also so easy to make, and really fun to do so.

This recipe comes from Josey Baker at The Mill in San Francisco, an excellent bakery with a cult like following and lines regularly out the door and around the corner. The bread is that good.

In describing this bread, which is reminiscent of the traditional, dense, seeded breads you’ll find in countries like Denmark and Germany, Baker says “I had been mostly turned off by gluten-free breads, since it seemed like they were all trying to imitate wheat breads, and failing miserably. But this bread stands on its own…”.

That is putting it mildly. It’s a marvel.

How To Make Josey Baker’s Adventure Bread:

adventure bread

Step 1. Mix dry and wet ingredients well in a large mixing bowl.

Step 2. Pack into a loaf pan and spread the top.

Step 3. Cover and refrigerate for 6-12 hours.

Step 4. Remove from the refrigerator and bring to room temperature.

Step 5: Bake. Baker calls for a 350 Degree F. oven, but I like 400 Degrees F. This gets me a more browned exterior, which I personally prefer. Feel free to use either temp.

Step 6: Let cool completely and enjoy.


What Else Can I Use?

  • You know that I love to think of ingredients as merely a suggestion. While much of this bread is versatile, that is not the case with the psyllium husks here, they are essential. Most grocery stores carry them, and you can order them easily online. Both the husks and powder will work in this recipe, I tend to use this powder.
  • Try using hazelnuts instead of or in addition to the almonds
  • Feel free to use either sunflower or pumpkin seeds, instead of both.
  • No maple syrup? Use honey.
  • For a sugar-free version, substitute maple syrup with a pinch of stevia.

This Adventure Bread is Special Because:

This bread is gluten free and vegan, containing no flour at all and instead relying on psyllium husks to bind it all together.

It is browned and crunchy on the outside and dense and chewy inside making for a wonderfully satisfying bite.

It is SO simple to make, and uses just your hands, a spoon, and a bowl. No kneading, and no mixers required.

It freezes extremely well. I always slice the whole loaf up into 16 thin slices and freeze it, throwing a slice in the toaster whenever the urge strikes.

I most often eat this bread with good butter and flaky Maldon sea salt, but it makes a superb avocado toast and open face fried egg sandwich with a little mayo and arugula.


Check Out These Other Gluten Free Baked Good Recipes:

Salted Caramel Coffee Cake

Company Cranberry Almond Bundt Cake

Zucchini Yogurt Bundt Cake

Chocolate Olive Oil Cake


If you make this Adventure Bread, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!


Josey Baker’s Adventure Bread (Gluten-Free, Vegan)

This hearty, gluten-free and vegan bread recipe comes from Josey Baker at The Mill in San Francisco and is reminiscent of the traditional seeded loaves you'll find in many parts of Europe.
5 from 2 votes
Cook Time 2 hrs 15 mins
Total Time 8 hrs 15 mins
Course Bread, Breakfast, Brunch
Cuisine European
Servings 16 people
Calories 250 kcal


  • 1 8×4 inch loaf pan you can use a 9×4 as well, the loaf will just be shorter like mine


  • 2 1/4 cups old fashioned rolled oats
  • 1 cup sunflower seeds, toasted
  • 1/2 cup pumpkin seeds, toasted
  • 3/4 cups almonds, toasted and coarsely chopped
  • 3/4 cup flax seeds
  • 1/3 cup psyllium seed husks
  • 3 tbsp chia seeds
  • 2 tsp fine sea salt
  • 2 tbsp maple syrup
  • 1/4 cup olive oil
  • 2 1/2 cups room temperature water


  • Coat bread loaf pan with olive oil or a nonstick spray. Set aside.
  • In a very large mixing bowl, combine all dry ingredients and mix to combine.
  • Add maple syrup, olive oil, and water and mix together thoroughly. I use my hands to do this, ensuring it's all very combined and the dry ingredients are evenly distributed. This is what Baker does, and well, who am I to debate?
  • Spoon mixture into your loaf pan and smooth out the top with a rubber spatula or wooden spoon.
  • Cover loosely with a clean dish towel and refrigerate for 6-24 hours. I usually do this overnight and bake off in the morning.
  • An hour before it's time to bake, pull the bread out of the refrigerator and let it come to room temperature.
  • Make sure there is a middle rack in the oven and preheat to 400 degrees F.
  • Bake the bread for 60 minutes or so, until nicely browned and cooked through.
  • Remove from the oven, let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely for 2 hours. Yes, 2 hours.. this is a DENSE bread.
  • I like this sliced very thin, so toast and eat right away or slice it all up and freeze it so you have beautiful seeded bread anytime you please.


Calories: 250kcalCarbohydrates: 20gProtein: 7gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 295mgPotassium: 238mgFiber: 9gSugar: 2gVitamin A: 6IUVitamin C: 1mgCalcium: 83mgIron: 2mg
Keyword bread, gluten free, toast, vegan
Tried this recipe?Let us know how it was!
roasted carrot salad

Roasted Carrot + Avocado Salad with Yogurt + Citrus Vinaigrette (Vegetarian, Gluten-Free. Inspired by ABC Kitchen)

Inspired by the famed ABC Kitchen in New York City, this vegetarian salad is wholesome, beautiful, and so much more than the sum of its parts.
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Lunch, Salad, Sides, Vegetarian
Cuisine American
Servings 4 people
Calories 279 kcal


  • 1 large, rimmed sheet pan


  • 1 lb. carrots, peeled and cut into 3 inch segments
  • 2 garlic cloves
  • 1 shallot, sliced thin
  • 1 tbsp fresh thyme leaves
  • 1/4 tsp ground coriander
  • Kosher salt
  • Freshly cracked black pepper
  • 1 large avocado, peeled and cut into wedges
  • 3 cups mixed baby greens
  • 1/3 cup extra virgin olive oil
  • 1 large orange
  • 1 large lemon
  • 1 tbsp red wine vinegar
  • 1 tsp red pepper flakes
  • 1 tsp honey
  • 1/2 cup full fat plain Greek yogurt
  • 2 tbsp toasted sunflower seeds
  • 2 tbsp toasted sesame seeds


  • Preheat the oven to 450 degrees F.
  • On a large sheet pan, mix together the carrots, 1 clove garlic, shallot, juice from 1/2 the orange, thyme, red pepper flakes, 1 Tablespoon olive oil, coriander, 1 teaspoon salt, and 1/4 teaspoon black pepper.
  • Roast for 20 minutes until tender, then let cool to room temperature.
  • While the carrots are roasting, make the dressing.


  • In a glass jar with lid, combine 1 clove garlic, red wine vinegar, juice and zest from the other half of the orange and the full lemon, honey, olive oil, a large pinch of salt and pepper.
  • Shake vigorously to combine.

Compose Salad:

  • On a serving platter, spoon the roasted carrots into the center of the platter.
  • Place handfuls of the mixed greens and avocado slices around the carrots, then evenly spoon the yogurt on top.
  • Top with the sunflower and sesame seeds and drizzle with as much of the dressing as you'd like.
  • Enjoy!


Calories: 279kcalCarbohydrates: 18gProtein: 4gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gSodium: 115mgPotassium: 527mgFiber: 5gSugar: 8gVitamin A: 19518IUVitamin C: 18mgCalcium: 99mgIron: 2mg
Keyword avocado, chicken salad, roasted vegetables, vegetarian
Tried this recipe?Let us know how it was!
Meal Prep Banana Chia Pudding             (Vegan, Gluten-Free)

Meal Prep Banana Chia Pudding (Vegan, Gluten-Free)

I’ve been getting a lot of requests for easy, healthy breakfasts lately so it felt like the perfect time to post this meal prep chia pudding recipe. It really checks all the boxes. I’ve made a version of this chia pudding for years, it’s incredibly…

“Cheesy” Vegan Kale Salad with Farro (Vegan)

“Cheesy” Vegan Kale Salad with Farro (Vegan)

Since posting the salad that started it all (I’m looking at you) I’ve been getting lots of requests for another kale salad. I adore kale salads, so this is not a hard ask from me. I wasn’t sure how much all of you would jump…

Speedy Red Lentil Soup with Lemon (Vegan, Gluten-Free)

Speedy Red Lentil Soup with Lemon (Vegan, Gluten-Free)

lentil soup

I’ve been getting lots of requests on Instagram for more Hungry Lady Soups, so it was time to post this one.  This January has really become the soup and salad month over here, and I’m not mad about it one bit.  They are my some of my favorite things to make and eat all year, but especially in the winter.  There is little that is more comforting than a pot of soup simmering away on a brisk day.  The smells, the warmth, the bounty that serves you well all week long… it’s a culinary cold weather ritual for a reason.  

This soup is one I’ve been making for years.  I reach for this recipe when I want something light, but substantial.  By now you know that is my kind of food!

lentil soup

what else can i use?

  • I use red lentils, primarily for appearance, you can use green lentils if that’s what you have with no flavor difference.
  • I like to leave the sliced lemon in when serving and eat it, tenderly simmered rind and all, which is why I call for an organic lemon.  However, if you’d rather not eat it, simply remove the lemon slices before serving.  
  • If you don’t have ground coriander on hand, simply omit.  Ground ginger is a nice replacement or addition as well.
  • Fresh parsley is an obvious garnish on this soup.  Cilantro also works nicely.

This soup is special because:

It comes together in under 30 minutes, making it ideal for any weeknight dinner.

With a little technique, like toasting the spices, this soup’s flavor is complex and tastes like it’s been simmering for hours.

It keeps well in the refrigerator for up to week, and freezes well too.

It is a filling plant based lunch on its own, and a perfect winter dinner paired with some crusty bread and/or a salad such as my Tuscan Kale Chopped Salad with Lemon Tahini Dressing

lentil soup

If you make this Speedy Red Lentil Soup with Lemon, and I hope you do, please leave me a comment here or post to Instagram and tag me.  I love to hear your feedback and share your creations!

lentil soup

Speedy Red Lentil Soup with Lemon (Vegan, Gluten-Free)

This cozy, hearty lentil soup just happens to be vegan, and is so flavorful you will never guess it takes less than 30 minutes to make.
5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Course Dinner, Soup
Cuisine American
Servings 4 people
Calories 269 kcal


  • 1 large stockpot


  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 2 stalks celery, diced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • 6 cups vegetable stock
  • 1 15 oz. canned, diced tomatoes
  • 1 cup dried red lentils
  • 1/2 organic lemon, thinly sliced
  • Kosher salt
  • 1/4 tsp Fresh cracked black pepper
  • Fresh parsley, for serving


  • Heat olive oil in a pot over medium heat.
  • Saute onion, garlic, and celery with a 1/2 teaspoon of salt for 3-5 minutes, stirring occasionally.
  • Add in cumin, coriander, red pepper flakes, and a few cracks of pepper and cook for 60 seconds more.
  • Add canned tomatoes, vegetable stock, sliced lemon and lentils to the pot. If you are using unsalted stock, add a teaspoon of salt at this time. Stir well.
  • Cover the pot and bring soup to a boil.
  • Reduce to a simmer and cook for 20-25 minutes until lentils are cooked and the flavors have deepened.
  • Taste for seasoning and add salt if needed.
  • If you'd prefer not to eat the lemon slices with their rind (I always do), remove them now.
  • Serve ladled into shallow bowls, sprinkled with fresh parsley.


Calories: 269kcalCarbohydrates: 37gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 130mgPotassium: 863mgFiber: 15gSugar: 3gVitamin A: 152IUVitamin C: 12mgCalcium: 65mgIron: 5mg
Keyword lentil soup, lentils, soup, stew, vegan
Tried this recipe?Let us know how it was!
Creamy Roasted Tomato Soup                     (Vegan, Gluten Free)

Creamy Roasted Tomato Soup (Vegan, Gluten Free)

This is the tomato soup to trump all other tomato soups. Whether you are only familiar with the iconic Campbell’s tomato soup can, an experienced tomato soup fan or not particularly crazy about traditional tomato soup (truth be told, I would classify myself here), I…

Erewhon’s Famous Kale + White Bean Salad                     (Vegan, Gluten Free, Refined Sugar Free)

Erewhon’s Famous Kale + White Bean Salad (Vegan, Gluten Free, Refined Sugar Free)

Erewhon Market is a natural foods gourmet eatery and store in Los Angeles that draws a big celebrity crowd.  If, like myself, you don’t live in LA, you may not have ever been. One of the dishes they are famous for is this Kale +…

Hashed Brussels Sprouts with Lemon + Poppy Seeds (Vegan, Gluten Free)

Hashed Brussels Sprouts with Lemon + Poppy Seeds (Vegan, Gluten Free)

Know someone who doesn’t like Brussels sprouts?  Let’s change their mind.

brussels sprouts

These Brussels are inspired by the famed Union Square Cafe in New York City, and they are SO delicious.  They are sliced thin (I use a mandolin for this) and tossed with lemon, fragrant onion and garlic, and poppy seeds for a unique take on this controversial vegetable.  They are light, bright, and perfect for summer.

brussels sprouts

“what else can I use?”

  • I use a mandolin to shave my Brussels, but a sharp knife or food processor works as well.

  • The poppy seeds are more for texture and look than anything else, so if you don’t have any don’t let it stop you from making this recipe!

If you make this Brussels sprouts, and I hope you do, i want to hear from you!  send me a message on instagram, or post a photo to your stories and tag me so I can share your creations.  enjoy!

Brussels sprouts

Hashed Brussels Sprouts with Lemon + Poppy Seeds (Vegan, Gluten Free)

Inspired by the Union Square Cafe in NYC, these light and bright Brussels sprouts will turn anyone into a fan.
Prep Time 10 mins
Cook Time 7 mins
Course Dinner, Side Dish, Vegetables
Cuisine American
Servings 6 people


  • Large 10-inch saute pan
  • Mandoline, or sharp knife


  • 1 lb Brussels sprouts, cleaned
  • 1/2 cup red or white onion, diced
  • 2 garlic cloves, minced
  • Kosher salt
  • 1 lemon, juiced and zested
  • 2 tbsp extra virgin olive oil
  • 2 tbsp poppy seeds
  • 1/2 cup fresh parsley, for serving


  • Using a mandoline or very sharp knife, slice Brussels sprouts to an 1/8 inch thickness. They will be all different shapes and sizes, don't worry. This isn't about perfection.
  • Heat 2 Tbsp olive oil in a large saute pan over medium-low heat.
  • Once oil is warm, add diced onion and minced garlic with a pinch of salt.
  • Cook, stirring, for 2-3 minutes until softened.
  • Add in the sliced Brussels sprouts along with 1/2 tsp of Kosher salt and toss to coat.
  • Add in the lemon zest and juice and cook, stirring, for about 3 minutes until just softened.
  • Lastly, add in poppy seeds and cook for 30 seconds before removing from the heat.
  • Taste for seasoning and add 1/2 tsp salt if desired.
  • Top the whole pan with parsley and spoon into a large platter.
  • Enjoy!
Keyword Brussels sprouts, vegan, vegetables
Tried this recipe?Let us know how it was!
Vegan Chocolate Mousse (Vegan, Gluten Free)

Vegan Chocolate Mousse (Vegan, Gluten Free)

I posted about this vegan chocolate mousse on Tik tok, and the video went viral.  there were so many guesses about what the base ingredient could be:  avocado, black beans, acquafaba, coconut milk…. the list goes on.  the answer, and what we are making here,…

The Silkiest Edamame Blender Hummus Dip (Vegan, Gluten Free)

The Silkiest Edamame Blender Hummus Dip (Vegan, Gluten Free)

If you’ve been here a while, you know how much I adore hummus.   In fact, tahini has become one of my favorite ingredients and I’m so thankful to the Indian and Middle Eastern cultures and cuisine that brought it to us here in America. I’ve…

Saucy Coconut Spiced Chickpeas (Vegan, Gluten Free)

Saucy Coconut Spiced Chickpeas (Vegan, Gluten Free)

Okay, I’m excited about this.

This recipe, if I do say so, is a bit of a marvel.  I even surprised myself when I first made it, it tasted like it had been cooking for hours and was both hearty and nourishing in a way that only chickpeas can be.  I thought to myself, “maybe we need to keep exploring more vegan recipes.”  

If, like me, you want to incorporate more plant based meals in your life without being vegan or vegetarian, this is an excellent dish to try.  Chickpeas are quite meaty, and along with cauliflower and portabello mushrooms are what I turn to most as the star of a vegan dinner dish.  

The flavors of this dish remind me a bit of chana masala, but with less spice, more creamy flavor that soaks into the chickpeas, and much less work and time.  Dare I say, I like it even better.  Serve it with rice, or cauliflower rice, and some charred naan and it’s a feast any carnivore would be happy with.  Just ask my husband.

coconut chickpeas

ingredients in saucy coconut spiced chickpeas:

Chickpeas – What can’t chickpeas do?  I use them often as a plant based protein packed staple, from soups and hummus dips to baked goods like cookies.  They are cheap, and when bought in a can they indicate you are only minutes away from a filling meal.  

Coconut milk – Coconut milk is another ingredient that can serve so many purposes, and does in my household.  I use it to replace cream in creamy sauces like in this fan favorite pasta, in smoothies and baked goods, and in simple simmered suppers like these coconut spiced chickpeas.  

Tomato paste – Tomato paste is another favorite ingredient of mine (three in one recipe, is it any wonder I am so excited to share this with you?).  It’s got such incredible, concentrated flavor and adds a ton of personality to food.  I use it as a base in that amazing pasta I mentioned above.  It also gives your meal that “cooked all day” taste, especially when toasted a bit in olive oil and spices like we do here, while you and I know better.  


“what else can i use?”

  • I call for full fat coconut milk in this dish, which is often what I use.  I love the solidified coconut cream at the top of the can, it gives sauces wonderful body.  If you’re committed to light coconut milk, you can use it, the sauce will be a bit more loose but it’ll be delicious.
  • I call for a yellow onion here, but use what you have.  Red onion, scallion, leek… all of those will work.
  • If you have fresh ginger on hand, this is a great place to use it.  Grate in a bit to taste in place of the powder… about 1/2 teaspoon to a teaspoon depending on your tastes.l

Please let me know what you think of this recipe, will you be making it?  Send me a message on instagram, I love to hear from you!

coconut chickpeas

Saucy Coconut Spiced Chickpeas (Vegan, Gluten Free)

These Saucy Coconut Spiced Chickpeas are one of my favorite quick, plant based meals to make for a weeknight dinner. They are so flavorful and satisfying, perfect over rice or scooped up with naan.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Course Dinner, Lunch
Servings 2 people


  • large, heavy bottomed skillet


  • 1 tbsp coconut oil
  • 2 garlic cloves, minced
  • 1 small yellow onion, chopped
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground ginger
  • 1 14.5 oz can of chickpeas, drained and rinsed
  • 1/4 cup tomato paste
  • 1/2 cup full fat coconut milk, with the cream
  • 1 tsp Kosher salt
  • 1/4 tsp Fresh cracked pepper
  • 1/2 lime, for serving
  • 1/2 cup fresh cilantro, chopped


  • Heat a large skillet or pot over medium heat. Add oil and let it get hot.
  • Add onion and let cook for 5 minutes, stirring.
  • Stir in garlic and cook for 1 minute longer.
  • Add turmeric, ginger, salt, and pepper and toast the spices with the mixture for 30 seconds.
  • Add the tomato paste and cook, stirring, for 30 seconds more.
  • Pour in 1/2 cup of coconut milk, being sure to use some of the hardened cream at the top, and bring to a boil. Add in chickpeas.
  • Reduce to a simmer and simmer, covered, for 15-20 minutes.
  • Remove from heat and sprinkle with lime juice and fresh cilantro. Serve over rice or cauliflower rice, with naan, and enjoy!
Keyword chickpeas, plant based, vegan
Tried this recipe?Let us know how it was!
No-Bake Pumpkin Truffles

No-Bake Pumpkin Truffles

In transparency, I struggled with what to call these lovely little bites. Are they vegan?  Yes. Are they gluten free?  Yes. Dairy free?  Yes. Refined sugar free?  Yes. Easy to whip up in the time it takes you to read this blog post?  Yes. But…