Vegan Recipe
Why This Sorrel Soup Belongs on Your Table Sorrel soup is the dish I start making the moment the first bright green leaves show up in my garden — a spring classic (some call it green cabbage soup) with a wonderfully refreshing, tangy kick. This version is built to be...
I first threw this salad with barley together from leftover boiled pearl barley and a bunch of arugula, and the combination has been in my rotation ever since: chewy grains, sweet corn, juicy cherry tomatoes and peppery greens under a simple lemon and olive oil...
I make this salad with zucchini balls on busy weeknights, when I want something warm and fresh on the same plate — golden, tender bites straight from the pan over cool, crisp lettuce are exactly that. It takes about 30 minutes from seven everyday ingredients, and the...
I make this tofu omelette on busy days when I want a hot, hearty lunch in under 15 minutes and only one pan to wash. Crumbled tofu, sun-dried tomatoes and spinach come together into a savory, high-protein vegan dish that works just as well for breakfast or a light...
Potato pancakes (draniki) are the kind of crispy, golden comfort food I come back to whenever I want something deeply satisfying from the simplest ingredients. I love that the whole recipe needs just potatoes, a spoonful of flour and one pan — and the two-grate trick...
Introduction I grew up with plov as the centerpiece of the family table, and this plov with pumpkin is the vegan version I make whenever I want something hearty without meat. Instead of the sweet, dried-fruit pumpkin pilaf you often see, this one stays savory: crumbly...
This is the blueberry cake I make when I want a celebration dessert without turning on the oven: a chewy date-and-almond base under a silky blueberry cream set with agar-agar. A spoonful of Earl Grey tea quietly lifts the berries, and everything comes together in a...
This easy lemon jelly is my go-to when I want a dessert that feels light and clean after a big meal — it is gently sweet, wobbly, and full of fresh citrus. I make it with agar-agar instead of gelatin, so the jelly holds its shape beautifully at the table and the whole...