I could eat these everyday.
Inspired by traditional Irish Colcannon, this simplified dish starts with sautéed red cabbage and onions. A splash of balsamic vinegar adds extra color and flavor to the cabbage. Baked potatoes are scooped out, mashed, seasoned, … Read more
For the last few weeks I’ve been adding this steamed greens combo to almost everything!
Totally simple! And drizzled with balsamic vinegar, it’s totally delicious, too.
I add it to Breakfast Panini with Potatoes and Greens, Vegan Mac and … Read more
Outstanding on a cold night, this recipe is deeply satisfying and delicious – but without all the work of traditional stuffed cabbage.
Of course it’s fully vegan, plant-based, and oil free. I make this in a pressure cooker, but I’m … Read more
Tempeh is a family favorite for us, with its uniquely firm and chewy texture that holds up so very well to roasting, grilling, or sautéing.
This Tempeh Skillet creates a hearty backdrop to red cabbage, black beans, greens, and sweet … Read more
YUM! This is my new favorite slaw, sweetened with apples, and delightfully delicious! It may very well be the best slaw I have ever tasted, and the dressing is pretty much miraculous, made with raisins and cashews, making it both … Read more
Cole slaw doesn’t usually sound very colorful or exciting, but this one may change your mind. I think it’s incredibly delicious, and I have a feeling you will too.
With crunchy red cabbage, crispy carrots, delicate cilantro, and smooth, sweet … Read more
Longtime readers of Ann Arbor Vegan Kitchen may remember a recipe for Thai Noodles with Spicy Peanut Sauce that I wrote about two years ago. It remains one of my most requested recipes, but today it’s getting a mini makeover.… Read more
Colcannon is a comforting potato dish, with St. Patrick’s Day written all over it. I discovered it last year around this time, and had to wonder where this recipe had been all my life.
Colcannon always features potatoes, with a … Read more
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