Tag: vegan

Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing (Vegan, Gluten Free)

Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing (Vegan, Gluten Free)

Since I began my Hungry Lady Salad series on social media earlier this year, I’ve been getting requests for all kinds of dressing recipes…

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 want to try this recipe roughly ten years ago was that it was developed by Paul Bertolli. Chef Bertolli resides from the famed Chez Panisse owned by Alice Waters in Berkley, California. There are few restaurants I’ve visited that showcase glorious simplicity the way Chez Panisse does. I recall having a fabulous January dinner there, and being brought plates of sunshine colored citrus and plump dates as sweet as candy to end the meal. They know the often forgotten art of celebrating the inherent goodness of quality ingredients like few others do.

If anyone knows how to coax the beauty out of vegetables, it’s Paul Bertolli.

The technique of stewing the cauliflower with just a bit of liquid before adding the rest and cooking until almost falling apart was new to me. It gently cooks the cauliflower from the inside out, turning it into a positively silky consistency which an easy blitz of the blender.

I’ve adapted this recipe slightly, using homemade vegetable stock in place of water for a little extra flavor but water works well too. This soup is simple, beautiful, and a lovely backdrop for all kinds of toppings.

How To Make Three Ingredient Cauliflower Soup:

cauliflower soup

Step 1. Cook the sliced onion on low until soft.

Step 2. Add cauliflower and a bit of stock, then cover and cook.

Step 3. Add the remaining stock, cover, and cook for 20 minutes more.

Step 4. Blend until very smooth.

Step 4. Let rest for 20 minutes to thicken slightly.

Step 5. Ladle into shallow bowls, garnish, and serve.

cauliflower soup

What Else Can I Use?

  • I use yellow onion in this soup, though any light colored sweet onion will do.
  • Paul Bertolli’s original recipe calls for water instead of stock. I like the extra flavor of the stock, but it certainly works with just water if you don’t have stock on hand.
  • An immersion blender can be used to puree the soup instead of a standing blender.
  • Use as fresh of a head of cauliflower as you can find. Since there are so few ingredients, quality matters a great deal.
  • The simplest of garnishes is included here in the recipe: a drizzle of olive oil and a few cracks of pepper. I’ve also topped with chopped, pan roasted almonds and fresh thyme in these photos. A dusting of parmesan is also lovely.

This Three Ingredient Cauliflower Soup is special because:

To state the obvious.. it is THREE ingredients.

The sweating technique was new to me when I first made this soup, and it’s incredible to see how it works to tenderize the cauliflower gently and evenly.

It is fit for all dietary restrictions and lifestyles, with no animal products, dairy, or gluten

It can be made a day or two ahead, and even frozen since it has no dairy in it.

It’s a beautiful, pure white shade like a bowl of melting snow. It provides an ideal backdrop for lots of color contrast with various toppings.

cauliflower soup
cauliflower soup

Here are some other starter recipes, perfect for your Easter table:

Pear + Proscuitto Crostini with Whipped Goat Cheese

Roasted Carrot + Avocado Salad

Feta Stuffed Marinated Olives

Shaved Spring Salad with Creamy Tarragon Vinaigrette

cauliflower soup

If you make this Three Ingredient Cauliflower Soup, 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!

cauliflower soup

Three Ingredient Cauliflower Soup (adapted from Paul Bertolli)

Adapted from the genius Paul Bertolli, this silky vegan cauliflower soup is all about easy technique to make the most out of minimal ingredients.
5 from 7 votes
Prep Time 10 mins
Cook Time 35 mins
Resting Time 20 mins
Total Time 1 hr 5 mins
Course Appetizer, Dinner, Lunch
Cuisine American
Servings 6 people
Calories 207 kcal


  • 1 large stockpot
  • 1 High speed blender


  • 3 tbsp olive oil
  • 1 medium onion, sliced thin
  • 1 head of cauliflower about 1 1/2 pounds
  • Kosher salt
  • 5 1/2 cups low sodium vegetable stock or water
  • 1/4 cup extra virgin olive oil
  • Fresh cracked black pepper


  • Heat a large pot with olive oil over medium-low heat.
  • Add sliced onion and cook low and slow, stirring, for 15 minutes. If the onion starts to brown, turn the heat down as we are not trying to achieve color on them.
  • Add the cauliflower, one teaspoon of salt, and 1/2 cup of the vegetable stock.
  • Raise the heat to medium, cover the pot, and stew the cauliflower for 15-18 minutes.
  • Add the remaining 5 cups of stock, bring to a low simmer, and cook uncovered for an additional 20 minutes.
  • Working in batches, puree the soup in a blender until very smooth. The cauliflower will be so tender that this will not take long.
  • Transfer back to the pot and let stand for 20 minutes to thicken slightly.
  • Reheat the soup a bit, if necessary, and ladle into shallow bowls.
  • Top with a drizzle of olive oil and cracked black pepper. I have garnished with chopped roasted almonds and fresh thyme here as well. Lots of possibilities!
  • Serve.


Calories: 207kcalCarbohydrates: 9gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 95mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 1IUVitamin C: 48mgCalcium: 34mgIron: 1mg
Keyword cauliflower, Easter, lentil soup, vegan
Tried this recipe?Let us know how it was!
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…

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 on board with them, so now that I know you’re game I’m all in.

Here is a totally different take on a chopped kale salad, but also similar in many ways. The combination of chewy farro, tender kale, bright tomatoes, toasty almonds and a savory, umami packed lemon dressing is really incredible.

If you haven’t used nutritional yeast before, this is a reason to start. I get mine from amazon, or Whole Foods usually. Trader Joe’s also carries it. It’s deactivated baker’s or brewer’s yeast and is very popular in vegan recipes because of its “cheesy” flavor. You’ll taste the dressing and see just what I mean. It’s also excellent on popcorn and even on roasted vegetables. I love keeping it in the pantry.

How To Make “Cheesy” Vegan Kale Salad

vegan kale salad

Step 1. Cook farro in a small saucepan until tender. Depending on the kind you use, it can take anywhere from 10-40 minutes. Pearled farro cooks quite quickly, while whole farro takes up to 40-45 minutes. Adjust according to what you have.

Step 2. Make the dressing (usually the best part, right?). Add all ingredients to a blender and blend until smooth. It’ll be a beautiful golden color and should taste quite strong, but not bitter. If it is bitter to you, you can add a teaspoon of honey. It all depends on the nutritional yeast you’re using I find.

Step 3. By now you know how I feel about massaging kale… add the dressing and farro and do it! It transforms the leaves into something soft and lovely rather than the stiff, fibrous bites of plant that we often see memes about : )

Step 4. Top with the rest of the ingredients, toss and enjoy!

vegan kale salad

What Else Can I Use?

  • I call for Tuscan kale (also known as Lacinato or Dinosaur kale) but you can use regular green curly kale if that’s what you can find. Just be sure to massage the dressing in well 30 minutes before serving to tenderize the leaves.
  • If you don’t have farro, quinoa and brown rice are welcome substitutions.
  • Are you grain-free? Add some chickpeas to this salad instead of the farro.
  • The one ingredient there really is no replacement for is the nutritional yeast in the dressing. If you don’t want to pick some up at the market (you can also order on amazon) make my Lemon Tahini Dressing instead.
  • Another option is to leave out the nutritional yeast and use parmesan cheese instead. It won’t be vegan, and has a more classic cheesy flavor… it’ll still be delicious.

This Salad is Special Because:

It takes under 30 minutes to make, and as little as 20 if you’re using a small pearled farro.

The savory flavor from the nutritional yeast is unmatched. It is deeply satisfying on the palate, and packs a real umami punch.

This salad holds up very well in the fridge, thanks to the hearty kale and farro making it ideal for meal prep lunches.

vegan kale salad
kale salad

Be Sure To Check Out These Other Plant Based Meal-Prep Salad Recipes:

Erwhon’s Famous Kale Salad

Shaved Spring Salad with Creamy Tarragon Vinaigrette

Soba Noodle Salad with Spicy Almond Dressing

Kale Chopped Salad with Lemon Tahini Dressing

kale salad

If you make this “Cheesy” Vegan Kale Salad, 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!

kale salad

“Cheesy” Vegan Kale Salad with Farro (Vegan, Dairy-Free)

This vegan and gluten free kale salad is creamy, chewy, and packed with savory, complex flavor.
5 from 6 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner, Lunch, Salad
Cuisine American
Servings 6 people
Calories 401 kcal


  • small saucepan


  • 6 cups Tuscan kale, de-stemmed and chopped
  • 1 cup pearled farro, rinsed
  • 1 small red onion, minced
  • 3 cups cherry tomatoes, quartered
  • 1/3 cup sliced almonds, toasted
  • 1/2 cup fresh parsley, chopped
  • 1/2 tsp Kosher salt


  • 2 garlic cloves, peeled and smashed
  • 1 tsp Dijon mustard
  • 1/4 cup nutritional yeast
  • 1 lemon, juiced
  • 1/4 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/4 tsp fresh cracked black pepper


  • Bring a small pot of salted water to a boil.
  • Add farro and cook for 10-20 minutes, until just tender. Drain and set aside.
  • To make the dressing, add all dressing ingredients to a high speed blender and blend for 10 seconds until very smooth. Reserve.
  • Place chopped kale into a large serving bowl.
  • Top with the cooked farro and dressing. Using your hands or a pair of tongs, toss it together to coat. I like to use my hands to massage the dressing into the kale well.
  • Add cherry tomatoes, diced onion, sliced almonds, and fresh parsley and toss again to coat.
  • Enjoy, or refrigerate for up to 5 days.


Calories: 401kcalCarbohydrates: 39gProtein: 9gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gSodium: 421mgPotassium: 580mgFiber: 9gSugar: 4gVitamin A: 2896IUVitamin C: 60mgCalcium: 103mgIron: 3mg
Keyword kale, meal prep, salad, salad dressing, vegan
Tried this recipe?Let us know how it was!
Speedy Red Lentil Soup with Lemon (Vegan, Gluten-Free)

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

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…

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)

kale salad

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 + White Bean salad, and this recipe is my attempt to bring Erwhon to all of us.

It may not sound like much… kale and white beans aren’t exactly the sexiest ingredients.  But trust me when I say, it is truly delicious. 

In fact, my husband said it’s one of the best salads I’ve ever made.  I only wish I could take the credit!

The dressing is a classic vinaigrette, sweetened with maple syrup, and coating tender kale greens and creamy white beans and avocado.  

The generous addition of toasted seeds lends a crunchy, nutty component to an already satisfying salad.  It’s been in my regular rotation since making it a few months ago, and know it will soon be in yours too.

kale salad
kale salad

what else can i use?

  • If you typically do not like raw kale, I urge you to try it this way.  Massaging the kale with salt really helps to tenderize it, making it soft and tender.  However, if you simply cannot get there, you can use another hearty green such as swiss chard in place of it.
  • No maple syrup?  Use honey in the dressing for very similar results.
  • You can omit the hemp hearts if you don’t have them on hand, or use sesame seeds in place of them.
  • Chickpeas are a nice substitute for the white beans if you want to change it up, or don’t have those at the ready.
  • No fresh lemon juice for the dressing?  Use white wine vinegar or lime juice as the acid component instead.
  • This salad is quite filling, but if you want to add another protein to it, grilled chicken or salmon would go well with this.

If you love big flavor salads like I do, make sure to check out these salads here as well!

kale salad

If you make this Kale + White Bean Salad, 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!

kale salad

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

This amazing vegan salad is adapted from Erewhon Market in Los Angeles, where this salad has become a a cult favorite.
Prep Time 10 mins
Course Dinner, Lunch, Salad
Cuisine American
Servings 4 people
Calories 87 kcal


  • large salad serving bowl


  • 6 cups kale, washed, de-stemmed and chopped
  • 1 can white beans, drained
  • 1 ripe avocado, diced
  • 1/3 cup pumpkin seeds, toasted
  • 1/3 cup sunflower seeds, toasted
  • 1/4 cup hemp seeds
  • 1 tsp Kosher salt

Maple Dijon Dressing

  • 1 lemon, juiced
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup
  • 1/4 tsp Kosher salt
  • 1/4 tsp freshly cracked pepper


  • Place kale into a colander and massage with the salt. This will tenderize the fibers and make it soft. Set aside while you make the dressing.
  • In a large serving bowl, whisk together the dressing ingredients until emulsified.
  • Add the kale, white beans, and avocado. Toss in the dressing.
  • Top with the toasted seeds and hemp hearts and serve.


Calories: 87kcalCarbohydrates: 4gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gSodium: 741mgPotassium: 13mgFiber: 1gSugar: 3gVitamin A: 66IUVitamin C: 1mgCalcium: 24mgIron: 2mg
Keyword kale, kale salad, lunch salads, vegan
Tried this recipe?Let us know how it was!
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. 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…

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 posted, touting my affection, in my Silkiest Blender Hummus post and my Silkiest White Bean Blender Hummus.

I have been experimenting with what else can turn into beautiful hummus, an experiment I’ve enjoyed immensely as you’d imagine.  Edamame hummus is mild, refreshing, and as creamy as you’d want it to be.  

I learned many years ago from the Middle Eastern chef Yotam Ottolenghi about the technique of boiling chickpeas with baking soda to make them incredibly soft, ensuring a smooth hummus.  I was pleased to discover through trial and error that this technique works with all kinds of legumes and vegetables to make an ethereally smooth dip. 

This Edamame Hummus is proof of that, and delicious proof at that.

edamame hummus

ingredients for edamame hummus:

Edamame – Ready-to-cook edamame is so easy to find these days.  They are peeled so the work is done for you, and they can be found in the frozen section at your grocery store.  Trader Joe’s also carries a refrigerated variety, and I’m sure other markets do as well.  

Tahini – A true magic ingredient, I always have tahini on hand.  This creamy sesame seed paste is essential to this dip and so many others I make.  You can find it at almost any major grocery store in the dry goods or refrigerated section.

Garlic – Garlic is also customary in traditional hummus and is wonderful in this dip.  With so few ingredients, each one needs to work hard and garlic does just that.  

Baking soda – Baking soda makes the edamame so tender, it blends up into a beautiful puree in just seconds in the blender.  You could skip this step, but I wouldn’t.  It makes all the difference.  

edamame hummus

“what else can I use?”

  • I use extra virgin olive oil in my hummus, but avocado oil would be a nice substitute in this recipe.
  • I call for lemon here, but I’ve also used lime with great results.
  • I use a small amount of ground cumin in this recipe, just enough to pick it up in the background.  If you don’t care for cumin, you can use coriander instead or simply leave it out.

I would love to hear what you think of this recipe!  You can message me on Instagram, or better yet, share a photo in your stories and tag me so I can share it.  Enjoy!

edamame hummus
edamame hummus

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

4.67 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Course Appetizer, Lunch
Cuisine American, Mediterranean
Servings 2 cups


  • 12 ounces frozen edamame
  • 1 tsp baking soda
  • 1/2 tsp ground cumin
  • 1 1/2 tsp Kosher salt
  • 3 garlic cloves, halved
  • 2 lemons
  • 1/2 cup tahini
  • 1/4 cup extra virgin olive oil
  • 1/2 cup ice water

To serve:

  • radishes, sliced thin
  • fresh cilantro, chopped
  • roasted pumpkin seeds
  • extra virgin olive oil
  • ground cumin


  • Place edamame in a medium saucepan with baking soda and garlic and cover with water.
  • Bring to a boil, reduce to a simmer, and simmer for 25-30 minutes until very soft and falling apart.
  • Strain the edamame and garlic and transfer to a high speed blender.
  • Add the lemon juice, starting with one lemon. Then add tahini, one teaspoon of salt, the olive oil, and a few tablespoons of water.
  • Blend until very smooth, scraping sides as needed.
  • Drizzle in more ice water to reach the consistency you like best. I use about 1/4 cup for this one.
  • Taste and add more lemon and salt. I usually use 1 1/2-2 lemons for this and add a touch more salt.
  • Spread into a shallow bowl and top with the radish, cilantro, cumin, olive oil and pumpkin seeds.
  • Serve with naan, tortilla chips, or crudite and enjoy!
Keyword edamame, hummus, plant based
Tried this recipe?Let us know how it was!
Saucy Coconut Spiced Chickpeas (Vegan, Gluten Free)

Saucy Coconut Spiced Chickpeas (Vegan, Gluten Free)

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.

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…