Spicy bean soup is a warm and comforting soup perfect for chilled days. With just basic ingredients, the kidney bean soup can be made in no time. The kidney beans are simmered with onion, garlic, tomato puree, vegetable stock and results in an amazing flavour. This soup is perfect for those days when you want...
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Who says grilling season ends when the leaves start falling? Not me. While everyone else is packing away their grill covers, I’m out there in a hoodie, tongs in hand, enjoying what’s honestly the best time of year to fire things up. No sweat dripping into my burgers, no bugs dive-bombing my plate—just crisp air, […]
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A creamy vegan cheese log coated in crunchy pecans and fresh herbs is perfect for holiday parties served with crackers and veggies. This recipe is super easy, delicious, and versatile! (gluten-free, soy-free and nut-free options)
This is a wow-worthy, super easy vegan cheese log that you can whip up for any party, potluck, or holiday gathering. It’s delicious, cheesy, and creamy with a fantastic pecan-herb crumb which adds wonderful texture and flavor.
The holiday cheese log pairs beautifully with all kinds of veggies, crudites, crackers, fruit, or even spicy jams and chutneys. It’s perfect on a charcuterie board served with mango chutney and paired with one of my cheese balls, like my Jalapeno popper cheese ball.
You can also use this creamy cheese as a spread for baguettes or bagels or even to make grilled cheese, quesadillas, or mac and cheese. For mac and cheese, just add some stock to a pan, heat it up with the cheese log to make a sauce, and toss in your cooked pasta of choice.
This vegan cheese log recipe is flexible and easy to adapt to your flavor profile. Try adding paprika and jerk seasoning, Cajun spices, or extra red pepper flakes for a spicy version.
Continue reading: Holiday Vegan Cheese Log
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Lemon white bean soup is a creamy, vibrant one pot meal that’s perfect for busy weeknights. It’s hearty, filling, and uses simple, budget-friendly ingredients. (gluten-free with soy-free and nut-free options)
It’s soup season, and I am loving all the creamy, hearty, and budget-friendly soups — and this lemony white bean soup fits exactly into that category. It’s packed with tons of veggies, beans, and protein.
The best part about this lemon white bean soup is that it’s flexible to your flavor profile. You can easily adjust the flavors and ingredients based on what you have on hand. It’s vibrant, lemony, and perfect for the whole family!
The soup gets its protein from beans, cashews or tofu, nutritional yeast, and the veggies. You also blend up some of the beans into a puree to create that creamy texture along with either cashews or tofu. You can even omit the cashews and tofu, if you need to, and use just the beans for the creamy base.
This creamy lemon white bean soup is wholesome, flexible, and easy to make. The perfect go-to for cozy soup season!!
Continue reading: 1-Pot Lemon White Bean Soup
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Spice-Rubbed Braised Tofu with Vegetables in a Savory Umami Sauce. A unique delicious holiday entree that all cooks in one pan! (gluten-free and nut-free with soy-free options)
I wanted to make a vegan braised meat-style dish for the holidays, so I came up with this one-skillet meal that’s rich, hearty, and incredibly flavorful. It features an amazing, aromatic spice rub that smells so meaty you’ll be surprised it’s entirely plant-based. The spice rub coats tofu that’s been frozen, thawed, and pressed, giving it a dense, chewy texture perfect for braising.
The base for the braise starts with crisped-up potatoes and carrots. After searing the vegetables, we make a deeply flavorful sauce with caramelized onions, lots of aromatics, and fresh herbs, and flavor boosters.
The tofu and vegetables braise together in this sauce, allowing the tofu to absorb all that flavor while developing a slightly crispy top and a tender, chicken-like interior.
We use an oven-safe pan to start the dish on the stovetop and finish it in the oven, where the vegetables become perfectly tender and the tofu gets a gorgeous golden top.
It’s fantastic served with rice, couscous, mashed potatoes or other mashed vegetables, bean purée, some crusty bakery bread, or a side salad.
A simple herb sauce adds a bright, fresh contrast, but you can enjoy it on its own, too. It’s full of amazing flavors with or without. The herb sauce just bumps up the flavor even more.
Continue reading: Chicken-Style Braised Tofu and Vegetables (1 pan!)
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A cozy, hands-off, no sauté mushroom potato casserole that needs just 1 pan. Layers of rich mushroom gravy with beans and veggies, layered with crisp garlic herb potatoes that take only minutes to put together as the oven does all the work. (gluten-free with soy-free and nut-free options)
It’s fall, and it’s time for some comfort food. And what’s more comforting than this casserole, which has a stewy mushroom gravy with beans and veggies, topped with potatoes smothered in garlic butter? There are lots of fall herbs, like fresh thyme and sage, and it all comes together really quickly.
This is a super easy one-pan casserole. No need to sauté or stand around the kitchen for long periods of time cooking the onions and mushrooms. Everything goes right into the baking dish, and the oven does all the work.
Once the mushroom and onions are cooked, add the beans, herbs and stew ingredients and top them with some sliced potato and bake, and thats it. You get all the fall flavors and a dish that reminds of mashed potatoes and mushroom bourguignon w/o all the work.
It’s comforting, stewy, and perfect for a fall dinner with your family, served with a side salad, garlicky dinner rolls, or some crusty bakery bread. Or serve it however else you like!
Continue reading: 1-Pan Mushroom Potato Casserole
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Skip to the FAQ: brats, smoke woods, beer pairings
Have you ever started in one place and found yourself the next morning in another—without the faintest idea of how you got there?
That pretty much describes my first Oktoberfest in the festival’s birthplace, Munich.
Fresh out of college and traveling through Europe, I wanted to see what Oktoberfest was all about. So I took a seat on a bench under a huge tent in Munich’s die Wiesn district, surrounded by jovial men in feathered hats and lederhosen, singing at the top of their lungs.
A waitress in a dirndl set a Maßkrug, a gray one-liter stoneware mug filled with Munich’s finest brew.
One liter is a lot beer. Like 33.8 fluid ounces. But I didn’t just drink one liter. I didn’t just drink two liters. I drank three. And the Brezn (soft pretzels) and Wurstl (grilled bratwurst) that accompanied them weren’t enough to counterbalance the alcohol in the beer.
I woke the next morning in a cheap hotel, my clothes still on, my backpack by my side. How I got there, I still don’t know to this day. Someone must have been looking out for me.
I don’t suggest you drink three liters of beer at your next Oktoberfest party (although I’m living proof it’s possible).
I do suggest you drink a little less beer and eat a little more food. Actually, a lot more food. Like the following dishes—German-inspired, but perfectly adapted to the grill in your backyard.
We start with….
Indirect grilling may not be the way your grandfather cooked brats, but it works wonders. The gentle heat crisps the casing, locks in moisture, and avoids the flare-ups that can scorch your sausages. Add a touch of wood smoke, and you’ve got a brat that’s smoky, juicy, and packed with flavor. Of course, in Wisconsin, the traditional approach is direct grilling. The secret is to keep the heat moderate, leave yourself a cool zone in case of flare-ups, and never pierce the casing so the juices stay where they belong. Once cooked, slide the brats into a simmering bath of beer and onions—the classic “hot tub” treatment that makes them ideal for tailgates or Oktoberfest gatherings.
South Texas cuisine owes much to its Mexican roots, but the influence of German immigrants runs just as deep. In 1883, a German brewmaster opened San Antonio’s City Brewery—now the heart of the trendy Pearl District. German sausage traditions evolved into Texas’ famed “hot guts” beef links, and dishes like Spiessbraten crossed the Atlantic with settlers from the Palatinate region. Spiessbraten—pork roasted on a spit with little more than onions, garlic, salt, and pepper—is one of the great classics of German grilling. Steven’s Pearl District version nods to that heritage while adding a Texas twist: mustard, ham, cheese, and poblano chiles. Slow roasting over wood smoke ties it all together with a flavor that’s nothing short of spectacular.
Like many of the original Texas barbecue joints, Kreuz Market began as a butcher shop and grocery. At week’s end, any leftover cuts went into the smoker, paired with simple accompaniments you’d find right off the shelves—crackers, cheddar, onions, pickled peppers. No sides simmered for hours, no barbecue sauce—just smoked beef and groceries. The first bite of shoulder clod was a revelation: pure, unadorned beef flavor.
This is Texas barbecue at its boldest. The clod, a 16-pound cut from the beef shoulder, is massive, meaty, and virtually unknown outside the Lone Star State. Most of the time it’s broken down for steaks or ground into burgers, but cooked whole, it becomes one of barbecue’s great unsung treasures. If your local supermarket doesn’t carry it, a good butcher can special order one for you.
The pinnacle of German barbecue is spanferkel—a whole hog spit-roasted over wood after being rubbed with a fragrant spice paste. As it turns on the fire, the pork is basted with a glaze that speaks to Germany’s culinary soul: dark malty beer, honey, and ginger, the same flavors that give Nuremberg’s famous lebkuchen (gingerbread) its signature taste.
Oktoberfest may have started in Munich, but the flavors translate perfectly to your backyard grill. From brats soaking in a beer-and-onion hot tub to smoky Spiessbraten and pork roasted over wood, these dishes are as festive as the beers they pair with. So pour yourself a stein, fire up the grill, and raise a toast—Prost!—to good food, good friends, and a taste of Oktoberfest at home.
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This vegan jalapeño popper cheese ball is super easy: no soaking or blending required! Just 10 minutes of prep time, and it’s ready in about 30 minutes. Perfect for parties with veggies or crackers. (Gluten free, soy free option)
Five reasons you should make this jalapeño popper cheese ball:
It is just mind-blowingly delicious for the small amount of effort this recipe needs. You just make this flavor mixture that’s like a jalapeño dip with non-dairy yogurt, some brine from pickled jalapeños, and some spices. Then, mix in some almond flour and fresh and pickled jalapeños to create a dough. Shape it into a ball, and bake. That’s it!
Baking this vegan cheese ball helps the flavors meld together and takes a little bit of the bite out of the jalapeños. It just enhances the overall flavor and texture. The result is this fantastically delicious vegan cheese ball to serve with some crackers, veggies, crudités, or however else you like.
This is also such a versatile vegan cheese ball. There are lots of fun ways to serve it! You can make sandwiches with it by spreading it on some bread, and pairing it with some fresh tomatoes or other veggies or some crisp tofu. Or add dollops of this mixture to salads.
It also works great in mini quesadillas! Just spread some of the jalapeño popper cheese ball onto small tortillas with some grilled veggies, fold them over, and cook until crisp in the oven or on the stovetop. If you’re going to use it to make quesadillas, you don’t even need to bake the cheese ball, because cooking the quesadillas will cook the cheese mixture then.
Continue reading: Jalapeño Popper Cheese Ball
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Crispy smashed white beans and Cajun veggies roasted on one sheet pan, then tossed in a creamy, tangy chipotle-lime dressing. A versatile meal you can serve in bowls, tacos, or wraps.
This is a super easy and absolutely delicious meal that comes together fairly quickly. You just chop up all of the vegetables and add them to a pan. Smash the beans using a bowl, and add them to the pan as well. Add some spices, oil, and lime juice, toss well, and then bake until the veggies are tender and the beans are lightly crisp.
Meanwhile, you make this creamy, delicious, spicy, lightly sweet, and tangy dressing. It goes amazingly well over these roasted veggies. I mean, this is a dressing you can use on any salad, wraps. burritos, or any which way. It’s just fantastic with all of that smoky chipotle spice flavor, the tang from the lime juice, the creaminess from the non-dairy yogurt, and some cheesiness from the nutritional yeast. It’s just fantastic.
You can serve this roasted bean and veggie mixture as a bowl, in wraps, stuffed into pita bread, or over a baked potato or rice. There are so many ways to serve this! Do let me know in the comments how you served it as well, because I love hearing from you guys, and many times you surprise me with the creative ways you serve the recipes.
You want the beans to be sort of lightly flattened but not entirely smashed. You’re just trying to increase the surface area, so they can bake up nice and crispy in the oven.
If you don’t want to smash them, that’s fine, too. Just add them directly to the veggies on the sheet pan and bake. The beans on the edges will still get crisp. If you want all of the unsmashed beans to get crisp and act like croutons, then bake them on a separate sheet so that they crisp up nicely.
This dish is spicy, smoky, creamy, and tangy. It’s just an amazing blend of flavors! It has protein from the beans, nutritional yeast, and yogurt. You can up the protein by adding hemp seeds into the dressing or as a topping.
Continue reading: Smoky Cajun Veggies & Smashed White Beans (All on One Sheet-Pan)
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