When I first went vegan, I was told it was impossible to make vegan waffles. The waffle overlords said waffles couldn’t exist without eggs. Wrongy-wrong-wrong! This is my favorite waffle recipe, which uses flax seed as an egg substitute. The waffles are light, crisp, and delicious. I love this recipe because everything is pulsed together…
My family loves pasta. I’m always trying new pasta dishes that are low in fat but still satisfy my dad, who loves high-fat, creamy dishes. This vegan pasta alfredo fits the bill perfectly! It comes together quickly and is incredibly satisfying. It does have some oil to make a roux for the sauce, so keep…
A while back I posted my version of vegan dog food. Amitu, the queen of the household, likes her homemade food, but her favorite food snack is the vegan peanut butter dog treats. I was in Mexico, preparing the paperwork to bring Amitu to Guatemala with me, when I saw a fundraising table for a local dog…
I hesitate to call this a meatloaf. I didn’t like meatloaf much back in my meat-eating days, and I love this savory mix of lentils and vegetables. For many people, however, meatloaf was a comfort food and they are looking for a vegan substitute. So here’s my version of a Savory Vegan Lentil Meatloaf. I used…
I wanted a more clever name for this recipe. My husband suggest Uber Tuber Salad. Great idea, but not a big hit on Google. The name may be boring, but this vegan potato salad is truly is an uber tuber salad. I know people who won’t eat potatoes because they fear carbs or cling to old…
I’m not a big fan of mayonnaise. When I still lived in California I avoided mayo, mostly because of the fat content. If I really needed some for a specialty dish, I could run to the store and pick up some Veganaise–something I can’t do here in Guatemala. Since my dad’s favorite late night snack is…
For many plant-based eaters, cheese was the hardest food to give up. How many people have you heard say “I would be vegan but I just can’t give up cheese!” After much trial and error, this is the recipe that makes people say “I could be vegan with this!” Yes, it’s our favorite smoky vegan…
This roasted vegetable frittata is always a hit, even with guests who are used to eggs for breakfast. A frittata is essentially a baked omelet. This recipe is based on one from 1,000 Vegan Recipes by Robin Robertson. It’s remarkably close to a quiche without a crust. My version uses more vegetables than the original…
I’ve been making pizza since my teenage years. I always struggled with getting a nice, thin, crisp crust that isn’t tough and over-baked. Then I went to a vegan restaurant in Guadalajara, Mexico, that served a pizza with a cornmeal crust. It was crunchy without being tough. It was flavorful without overpowering the toppings. It inspired…
For me, as for many vegans, cheese was much harder to leave behind than any other animal-based product. I started making vegan cheeses long before any of the now-famous books on the subject were written, and my Pinterest recipe collection has more vegan cheeses than anything else. However, I’ve rarely shared the recipes I’ve used…
I’ve never been a fan of commercial non-dairy milks. They taste processed to me, and I don’t like all the additives and wasteful packaging. For a long time I made cashew milk, but the impossibility of finding raw cashews in Guatemala had me looking for alternatives. I make coconut milk, but it doesn’t work well…
Years ago, even before I went vegan, I regularly made a roasted butternut squash ratatouille. I don’t even remember where the recipe came from, but it was always a hit with guests. When I moved to Guatemala, I forgot all about the butternut squash version of ratatouille because I could rarely find the squash here….
Some days you just need soup. Today I was in the mood for a hearty, creamy soup with a kick, and I wanted it fast. This Creamy Curried Cauliflower Potato soup was the result, and it took about 30 minutes. Swirl in a little Sweet and Spicy Sriracha sauce–it was perfect. I started with only…
When a family with two children stayed at Lake Villa Guatemala a few years ago, they asked for pancakes for breakfast. At that point I hadn’t experimented with vegan pancakes, and I wanted something that was fast and easy. I found a recipe for 5 Minute Vegan Pancakes on food.com, and started playing. These are…
When I lived in San Diego, and before I was vegan, our annual trip to the county fair always started at the cinnamon roll stand. These cinnamon rolls were thick, tender, loaded with cinnamon, and topped with a gooey icing. I looked forward to them for weeks before the fair. After I become vegan, cinnamon rolls…
Today is Father’s Day in Guatemala, and tomorrow is my dad’s 80th birthday. I decided to make a pizza to kick off our weekend of celebrations, and the result was the best pizza I’ve ever made. Ever. My omnivore dad and my almost-vegan husband agreed that it was spectacular. I’ve tried all kinds of vegan…
I needed a dish to take to a potluck. There are only so many times you can take pasta salad or hummus to a potluck, right? One of my standby dishes is quinoa salad, but I was out of quinoa. What to do? Presto, this Brown Rice Salad was born. It has most of the ingredients…
I make this easy tahini dressing at least once a week. Not only is it my favorite salad dressing, it is the most requested salad dressing by Lake Villa Guatemala guests. It’s so quick to make—you can whip it up in just a couple minutes. Try it on green salad, coleslaw, or on a grain…
When I first became vegetarian in the 1970s, one of my favorite cookbooks was the Moosewood Cookbook. When it’s younger sibling, The Enchanted Broccoli Forest, came out, I wanted to love it. But love never blossomed between us and I gave away my copy years ago. Recently, though, a friend introduced me to a recipe…
A group of women in Santiago Atitlan got together recently, and our theme for the evening was our “tried and true” recipes. There were many yummy dishes, but the one that stayed with me was the “favorite granola” recipe from Gwyneth Paltrow. My husband loves granola: he would happily eat it every day. I’ve made granola…