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carrots

Holiday Celebration Salad with Creamy Beet Dressing

Image Leave a comment December 15, 2021 Vicki Brett-Gach

I created this salad for the first time right after Thanksgiving, and I’ve already made it several times since. I was hoping it would resemble a holiday wreath of sorts, and the contrasting colors and shapes made it so much … Read more


Shortcut Roasted Carrot Hummus

Image Leave a comment September 30, 2020 Vicki Brett-Gach

I like to have store-bought hummus handy most weeks, just for convenience. That said, homemade hummus usually tastes so much better!

I’ve been getting plenty of carrots in my weekly CSA (community supported agriculture) box, and like to oven-roast them … Read more


Jalapeño Queso

Image 4 Comments March 6, 2019 Vicki Brett-Gach

It almost strains credulity that plant-based ingredients alone can create a queso this creamy and versatile.

Dip your baked whole grain tortillas HERE..of course. But don’t stop there. Drizzle everything you’re ready to love even more – from bean burgers … Read more


Creamy Vegetable Soup with Collards and Chickpeas

Image 2 Comments February 15, 2017 Vicki Brett-Gach

Creamy Vegetable Soup with Collards and Chickpeas

Oh my goodness, this Creamy Vegetable Soup is just about the best thing in the world, especially on a snowy winter’s night.

It’s my spin on a 10-Spice Vegetable Soup with Cashew Cream created by Angela Liddon (from ohsheglows.com). … Read more


Roasted Carrots, Potatoes, and Onions (Oil-Free)

Image 4 Comments February 17, 2016 Vicki Brett-Gach

Roasted Carrots, Potatoes, and Onions (Oil-Free)

This is a favorite of mine. I never get over how good these vegetables are. I’m pretty sure they remind me of the pot roasts my mom used to make, and even then, the richly flavored carrots and potatoes were … Read more


Zucchini, Carrot, and Pineapple Breakfast Muffins

Image 6 Comments November 4, 2015 Vicki Brett-Gach

ZUCCHINI, CARROT, AND PINEAPPLE BREAKFAST MUFFINS

Sometimes one thing leads to another.

That’s what happened when I decided to make zucchini muffins a few days ago.

First, ZUCCHINI, CARROT, AND PINEAPPLE BREAKFAST MUFFINS 2I thought it would be fun to add carrots for extra color.

Carrots reminded me of carrot cake, and … Read more


Red Cabbage and Mango Slaw

Image 8 Comments April 29, 2015 Vicki Brett-Gach

Red Cabbage and Mango Slaw

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


Indonesian Peanut Sauté

Image Leave a comment October 15, 2014 Vicki Brett-Gach

Indonesian Peanut Sauté

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


Vegetable Vindaloo

Image Leave a comment May 21, 2014 Vicki Brett-Gach

Vegetable Vindaloo

Sometimes dinner is just so good, you can hardly wait for leftovers the next day.

This is one of those recipes. Vegetable Vindaloo is a spicy Indian curry, which derives from a Portuguese dish flavored with wine and garlic. Indian … Read more


Creamy Cauliflower and Carrot Soup

Image 1 Comment November 14, 2012 Vicki Brett-Gach

Creamy Cauliflower and Carrot Soup
Creamy. Comforting. Rich. Indulgent. Those words don’t usually conjure up an image of vegetable soup. But maybe they should.

A vegetable soup this satisfying and delicious might sound like a contradiction in terms. However, this Creamy Cauliflower and Carrot Soup … Read more


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Making a batch of these “Grand Slam Tempeh Burgers with Spinach and Sweet Potatoes” today. Just 1/2 hour in the oven, and voila: 12 burgers - plenty for this week, plus enough to freeze for the busy month ahead! On page 125 in my cookbook, or use link in bio for recipe on Ann Arbor Vegan Kitchen blog.
Join me for a holiday demo on Tuesday, 12/5: "Plant-Based Gifts From The Kitchen”! We'll be sampling Spiced Cashews and Pecans; Homemade Berry Granola; and Chocolate Peanut Butter Truffles! Registration is requested. Just look for EVENTS on the @salinedistrictlibrary website.
Finishing up a new recipe for my date-sweetened chocolate peppermint sauce. Omg. Perfect for hot chocolate. Over homemade vegan ice cream too. Recipe coming to Ann Arbor Vegan Kitchen blog next week! Link in bio.
Happy Thanksgiving week! Sautéed Shallots and French-Style Green Beans - classic Thanksgiving flavor, made deliciously simple in a skillet on the stove. Recipe on blog. Link in bio.
Coming up on Ann Arbor Vegan Kitchen blog this week: Baked Sweet Potato Custard with Cashew Whipped Cream!! Be sure you’re on the AnnArborVeganKitchen.com mailing list for this yummy recipe. Link in bio.
The best Fresh Raw Cranberry Sauce! Easiest too. Recipe below.

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Ann Arbor Vegan Kitchen is proudly “Whole-Food Plant-Based Certified” through WFPB.org!

Recent Posts

  • Chocolate Peppermint Sauce
  • Baked Sweet Potato Custard with Cashew Whipped Cream
  • Sautéed Shallots and French-Style Green Beans
  • Roasted Butternut Squash Ginger Bisque
  • Apple Pear Crumble
  • Twice Baked Mac and Cheese Stuffed Potatoes
  • Macadamia Peanut Butter Date Bark
  • Fiesta Fajita Burgers

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