New Recipe: Black Lentil and Ginger Borscht with Cashew-Sunflower Seed Sour Cream

As someone who was born and raised in Russia, I’ll admit that borscht was as big of a staple in our diet as some of the Western stereotypes about Russia may paint it. Every family had their own cherished recipe that was followed religiously and made at least every other week year round. Even though the main ingredients usually stayed the same (beets, cabbage, potatoes), other components added to borscht often varied from family to family. I’ve posted the veganized version of my family’s borscht recipe before. Recently, however,  I decided to experiment with my classic vegan borscht recipe – and my new Black Lentil and Ginger Borscht recipe was born! Of course, adding ginger to the classic Russian borscht may sound like blasphemy to a traditional Russian housewife, but I wasn’t afraid of ruffling some feathers here. I found that it actually brightens up the beet flavor, taking the … Read the rest of the post

Tried and True Recipes Series, Episode 4: Five Vegan Recipes I’ve Been Making a Lot Recently

Hi all! I’m so glad that I finally got the courage to put together another episode in the Tried and True Recipes series, in which I’m going to share five vegan recipes by other bloggers or food writers/creators that I’ve been making over and over in the past few months. You can see all of the previous episodes in the Tried and True Recipes series here. Today’s roundup sounds like one heck of a feast if you were to serve all of these at once: a sandwich, a soup, a pasta dish, a stir-fry, and some delicious baked donuts for dessert. Portobello Mushroom Bacon BLT Sandwich This recipe for Portobello Mushroom Bacon was popping up in my Pinterest feed quite a bit a few weeks ago, so I finally gave in and made some for a low-key dinner. The recipe is easy and fairly quick – the longest part was … Read the rest of the post

Hearty Chickpea and Shiitake Mushroom Soup Recipe

Hearty Chickpea, Mushroom and Rice Soup from egan Runner Eats

I’ve mentioned before that I could eat soup any time of the year, and I truly appreciate the fact that soup always makes great leftovers. Less time stressing over what to bring to work for lunch = happy and pleasant me. However, when I made this Chickpea and Shiitake Mushroom Soup the other day, I almost had to hide the soup pot after Rob and I had a couple bowls: it was so good that it sure seemed that we were going to wolf down the whole pot and not leave any leftovers for the following day! UPDATE July 2015: This recipe has been approved by Dr. Michael Greger of Nutrition Facts.org to be a part of his healthy plant-based recipe directory! I’ve made different variations of this soup in the past months, but it all started as an attempt to recreate one of my favorite soups form my childhood. My parents used … Read the rest of the post

Tamarind and Kabocha Squash Soup Recipe

Labor Day has passed, and you know what that means – fall recipes are beginning to pop up all over the blogosphere! Today I’d like to share with you the recipe for Tamarind and Kabocha Squash Soup that I recently came up with – but before you say to yourself, ‘Those ingredients sound way too fancy!’, bear with me for a minute: I’ve got some suggestions for easy substitutions down below. A couple weekends ago Rob and I visited Uwajimaya – the legendary Asian grocery store that has three locations in Seattle area and one in Oregon. I was amazed to see rows upon rows of green tea, seaweed, dried mushrooms, noodles, as well as some traditional Asian ingredients I’ve never heard of before. For a while, I’ve wanted to make tamarind soup after eating it a few times at Asian restaurants, so I made sure to find some tamarind paste … Read the rest of the post

Quick Recipe: Chili Taco Salad with a Creamy Chipotle Dressing

The past few weeks have been a whirlwind over here! Since I started my new job, there hasn’t been enough hours in a day, it seems, to do everything I need to do. I used to be able to put a nice, freshly cooked meal on the table every night, but now I’m scrambling to find time even to sit down on our couch for five minutes! The whole time management issue has been a challenge, especially since I still very much want to keep this blog going, and exercise regularly. When free time becomes a luxury, you’ve got to get inventive. That’s exactly what I did the other night when I made this chili taco salad, and it was a huge hit! A little backstory: Rob and I agreed that if we wanted to have homemade dinners every day throughout the week, we would have to spend a good portion of … Read the rest of the post

High-Protein Vegan Chili with Sweet Potatoes and TVP

Since we are about to embark on a cross-country move from Alabama to Washington state, lately I’ve been trying to cook through all of the dried and canned food in my pantry. Okay, maybe not all – it’s unlikely that I’ll go through about 10 pounds of dried beans of all sorts, but at least I’m trying! One of the long-forgotten things in my pantry that I’ve stumbled upon the other day was a bag of textured vegetable protein, or TVP as it’s known in the cooking world. I bought it to make these vegan sausages from Lindsay Nixon’s Happy Herbivore Cookbook. The sausages were delicious, but I haven’t made them again since then, and the bag of TVP got pushed all the way to the back of my pantry. Once I rediscovered it the other day, I set myself for a challenge to use it. Enter this vegan chili recipe I came up … Read the rest of the post