Vegan Bourguignon with Portobello Mushrooms over Cashew Cream Polenta

November 5, 2020

This vegan bourguignon is a vegetarian variation of the classic dish beef bourguignon. The word bourguignon (pronounced boor-gee-nyawn) refers to a recipe prepared in the style of the French region of Bourgogne. Bourguignon is a stew of slowly simmered ingredients in a hearty red wine along with pearl onions and carrots. In this vegan version,…

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String Beans Recipe with Fresh Oil-Free Basil Pesto

August 7, 2017

BBQ’s and cookouts aren’t just for animal protein. Summer vegetables deserve a space at the table as well. Like this string beans recipe that is garnished in a fresh oil-free basil pesto with a touch of lemon zest and garnished with pine nuts. I like to take advantage of all the summer has to offer,…

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Milk Substitutes & Broccoli Salad with Creamy Cashew Dressing

June 20, 2017

Milk substitutes have come a long way, so why are some people still drinking cow’s milk? If a new study is to be believed, some people are even confused about chocolate milk. In a survey of more than 1000 adults, they discovered that 48% of the respondents weren’t sure where chocolate milk comes from and that…

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Meatless Meatballs Smothered in Vegan Dill Gravy

September 11, 2016

Meatless meatballs, mashed potatoes, and brussels sprouts smothered in dill gravy. Yum!  I love a hearty Sunday suppah! As we like to call it in Boston. Fall is right around the corner, and I am gearing up and practicing hearty vegan meals to keep you warm and satisfied all winter. Why? Because so many of…

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Vegan Thanksgiving Recipes 2014

November 13, 2015

Vegan Thanksgiving Recipes 2014 The holidays are upon us again and I have so much to be grateful for. First and foremost, I would like to thank all of you for being part of our compassionate community. I appreciate all your comments and feedback and the generosity you show me when you share my recipes with your…

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Vegan Potato Salad With Creamy Mustard Vinaigrette

May 28, 2014

Summer is almost here and that means lots of barbecues and potlucks. Potato salad is an all-American necessity at most of these summer get-togethers, and this vegan potato salad can stand up to any dairy laden version. It uses a tangy vinagrette as it’s base with a minimum amount of vegan mayonaise. Actually, you could…

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Quinoa Burger with Mushrooms, Yams & Tomato Chutney

May 6, 2014

  Last week in the LA Times, a reader wrote in about an amazing quinoa burger she had at Cafe Pasquals in Santa Fe. The recipe looked so interesting, that I thought I would give it a shot. First thing I would like to say is that I know this quinoa burger takes some work, but…

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Sugar Snap Peas With Mint, Lemon & Pistachios

March 31, 2014

It’s sugar snap pea season here in California and I can’t enough of them. Sugar snap peas are a relatively new food and a cross between snow peas and garden peas. They have a crispy texture and slightly sweet taste. You can eat them raw or steam or boil them for a minute or two…

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