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 … Continue reading
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 potatoes, and … Continue reading
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 sweet … Continue reading
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 mango, this salad becomes … Continue reading
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. … Continue reading
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 … Continue reading
