Recipes
Plant-based, whole-food, and delicious.
I’ve come a long way from the Hungarian diet I grew up on: Lots of meat, lots of carbs, and very few vegetables.
But while Hungarian cuisine typically lacks fresh veggies, it is bursting with flavour, and it isn’t processed. That’s why I never compromise flavour, and why I try to follow Michael Pollan’s food rule: “If it came from a plant, eat it. If it was made in a plant, don’t.”
All the plant-based recipes here are, in my humble opinion, absolutely delicious. I’ve never felt deprived in any way after one of these meals, and I’ve never missed the meat or dairy.
I know that food can be a touchy subject, like religion and politics, and believe me I’m not here to judge. I just want to share some tasty ways to eat healthier. So regardless of where you are on the plant-based spectrum—paleotarian, pescatarian, flexitarian, vegetarian, vegan—I hope you enjoy these recipes as much as I do.
🙂
Documentaries for further inspiration
In Defense of Food
Forks Over Knives
The Game Changers
Cowspiracy
Crispy Tofu
Even Derek likes this. Crispy on the outside, soft on the inside, and amazing with the Asian noodle salad or just as a delicious protein aside roasted veggies.
Ingredients
Grape seed or preferred oil for pan-frying the tofu
1…
Capers & Herb Cashew Dip
This is a vegan dip/dressing absolutely bursting with dill flavour. If you’re not a fan of dill, feel free to substitute with parsley or cilantro. I use it to jazz up lots of dishes: as a dip for veggies, crackers or vegan nuggets; alongside…
Chocolate Peanut Butter Chia Pudding
Here's another tasty concoction made with the mighty chia seed. If you like that classic combo of chocolate and peanut butter, you'll love this chia pudding, loaded with omega-3 fatty acids, antioxidants, fibre, iron and calcium.
This makes…
Big Red Tomato Lentil Soup
I love vibrant coloured soups. I call this Big Red. With the winter weather continuing, this makes one pot of hearty, healthy, cozy deliciousness.
This soup is inspired by the "Creamy Red Lentil Soup" in The Electric Pressure Cooker Cookbook…
Vegetable Thai Curry Soup
This is inspired by the soup we had at our Fab 5 annual gift exchange. That's my bestie group, with all sorts of dietary requirements (i.e. GF, dairy free, vegan), and this soup was a winner. I've tweaked the recipe so it's not as sweet and…
Curried Yellow Lentil Soup
This is a tasty curried soup to warm you on a chilly fall or winter day. It's super adaptable too: Make the soup with more broth if you want a soup-like consistency, or less liquid to make it thicker like a curry. I use Indian curry in this…
Thai Coconut Curry
If you like Thai curry, you'll love this hearty vegan version. With chickpeas and tons of veggies, this is substantial enough to satisfy the meat-eaters in your life. Works beautifully as leftovers too!
Ingredients
coconut oil…
Veggie (scraps) Broth
This is a cheap, no-brainer way to make your own vegetable stock using veggie scraps that would otherwise be destined for green waste or compost.
All you have to do is save your vegetable scraps (like peels, stems and ends) from your food…
Thai Roasted Butternut Squash Soup
This was the first vegan meal I ever ate that I loved. I didn't even know the term "vegan" yet, but was blown away that a meal THIS delicious didn't have meat or dairy in it. It's amazing as is (from Taste Magazine, Fall/07 issue), but I have…