This is the soup I make when I want to convince someone that vegan food isn't sad. Blood orange and carrot sounds like it shouldn't work and then it absolutely does. The coconut milk makes it silky and rich, the Indian spices give it warmth and complexity, and the blood orange cuts through everything with a brightness that makes the whole bowl sing.

I've served this to plenty of skeptical non-vegans and every single one of them asked for the recipe before they finished the bowl. That's the best endorsement I can give it.

Ingredients

1.5 lbs carrots, peeled and roughly chopped

1 medium yellow onion, diced

3 cloves garlic, minced

1 inch fresh ginger, grated

1 can full fat coconut milk

2 cups vegetable broth

Juice and zest of 2 blood oranges

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon turmeric

1/2 teaspoon garam masala

Pinch of cayenne

2 tablespoons coconut oil

Salt and pepper to taste

Fresh cilantro and a swirl of coconut milk for serving

Instructions

Heat coconut oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes.

Add garlic and ginger and cook another 2 minutes until fragrant.

Add cumin, coriander, turmeric, garam masala, and cayenne. Stir and toast the spices for about 1 minute.

Add carrots and vegetable broth. Bring to a boil then reduce heat and simmer for 20 minutes until carrots are completely tender.

Remove from heat and stir in the coconut milk, blood orange juice, and zest.

Blend until completely smooth using an immersion blender or working in batches in a regular blender.

Season with salt and pepper. Taste and adjust — if you want more brightness add another squeeze of blood orange.

Serve topped with fresh cilantro, a swirl of coconut milk, and a little extra orange zest if you have it.

Regular oranges work if blood oranges aren't available but you'll lose that deep ruby color that makes this soup such a showstopper. If you can find blood oranges, use them.

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Pumpkin spice cupcakes are a fall staple. This vegan version with cream cheese frosting is indistinguishable from the original — moist, warmly spiced, with that tangy creamy frosting that makes them impossible to stop eating.

Ingredients — Cupcakes:

1.5 cups all-purpose flour

1 cup pumpkin puree

3/4 cup sugar

1/3 cup vegetable oil

1/4 cup almond milk

1 tsp vanilla

1 tsp baking powder

1/2 tsp baking soda

1.5 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

Pinch of cloves

Pinch of salt

Ingredients — Cream Cheese Frosting:

8 oz vegan cream cheese (Tofutti works great)

1.5 cups powdered sugar

1 tsp vanilla

2 tbsp vegan butter

Instructions:

Preheat oven to 350°F

Mix wet ingredients together — pumpkin, oil, almond milk, vanilla, sugar

Fold in dry ingredients until just combined

Fill cupcake liners 2/3 full

Bake 20-22 minutes until a toothpick comes out clean

Cool completely before frosting

Beat frosting ingredients together until fluffy

Frost generously and dust with cinnamon

These get better the next day after the frosting settles. Make them the night before if you can.

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Quinoa 102: Vegan Crab Cakes aka Black Bean & Black Quinoa Croquettes

If you've been following along with my quinoa series, you already know I'm on a mission to prove that this little grain can do just about anything. Today it's standing in for crab — and doing a damn fine job of it.

These black bean and black quinoa croquettes have that crispy exterior, tender interior, and savory depth that makes a good crab cake worth eating. The black quinoa adds a slightly nutty bite and a gorgeous color that makes these look as impressive as they taste. Serve them with a spicy remoulade, a squeeze of lemon, or just straight off the pan.

Ingredients

1 cup cooked black quinoa

1 can (15 oz) black beans, drained and mashed

1/4 cup finely diced red bell pepper

2 green onions, finely chopped

2 tablespoons fresh parsley, chopped

1 tablespoon Old Bay seasoning

1 teaspoon Dijon mustard

1 tablespoon soy sauce or tamari

1/2 cup breadcrumbs, plus more for coating

2 tablespoons olive oil for pan frying

Salt and pepper to taste

Instructions

In a large bowl, combine the mashed black beans, cooked black quinoa, red bell pepper, green onions, parsley, Old Bay, Dijon, soy sauce, and breadcrumbs. Mix well until everything holds together.

Season with salt and pepper. If the mixture feels too wet, add a bit more breadcrumbs.

Form into small patties about 2 inches wide. Press each one into a shallow dish of breadcrumbs to coat both sides.

Heat olive oil in a skillet over medium-high heat. Cook croquettes for 3–4 minutes per side until golden brown and crispy.

Drain on paper towels and serve immediately with your favorite dipping sauce.

These hold up surprisingly well — firm enough to flip without falling apart, which is more than I can say for some restaurant crab cakes. The Old Bay is non-negotiable. It's what ties the whole ocean-y illusion together.

This is part of an ongoing quinoa series — if you missed the others, check out Quinoa 101 and keep an eye out for the next one coming soon.

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Picarones are Peru's answer to the doughnut — deep fried rings made from squash and sweet potato that are served with a spiced molasses syrup called chancaca. Street vendors sell them hot from the fryer wrapped in paper. This is one of those foods that stops you in your tracks.

Ingredients — Picarones:

1 cup butternut squash, cooked and mashed

1 cup sweet potato, cooked and mashed

2 1/4 tsp active dry yeast

1/4 cup warm water

2 cups all purpose flour plus more for kneading

1 tsp sugar

1/2 tsp salt

1/2 tsp anise seeds

Oil for frying

Ingredients — Chancaca Syrup:

1 cup dark brown sugar or piloncillo

1 cup water

1 cinnamon stick

3 cloves

1 star anise

1 fig leaf or 1 tsp vanilla

Peel of 1 orange

Instructions — Syrup:

Combine all syrup ingredients in a saucepan

Bring to a boil then simmer 15 minutes until slightly thickened

Strain and keep warm

Instructions — Picarones:

Dissolve yeast in warm water with sugar, let sit 5 minutes until foamy

Combine squash and sweet potato mash with yeast mixture

Add flour, salt and anise seeds — mix until a soft sticky dough forms

Knead gently adding flour as needed — dough should be tacky but not sticky

Cover and let rise 1 hour until doubled

Heat oil to 350°F

Wet your hands and pinch off a piece of dough, poke a hole through the center and stretch into a ring

Fry 2-3 minutes per side until deep golden

Drain and serve immediately drizzled with warm chancaca syrup

Eat them hot. This is non-negotiable.

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Crème brûlée is the ultimate fancy dessert — silky custard with a crackling caramelized sugar top. The dairy version relies on heavy cream and egg yolks. The vegan version uses coconut milk and cornstarch and honestly tastes just as good.

Ingredients:

2 cans full-fat coconut milk

3 tbsp cornstarch

4 tbsp sugar plus extra for the brûlée top

1 tsp vanilla extract

Pinch of salt

Instructions:

Whisk coconut milk, cornstarch, sugar, vanilla and salt together in a saucepan

Heat over medium, stirring constantly until mixture thickens — about 8-10 minutes

Pour into ramekins

Refrigerate at least 4 hours or overnight until set

When ready to serve, sprinkle a thin even layer of sugar on top

Use a kitchen torch to caramelize the sugar until golden and crackly

Let sit 1 minute before serving

The coconut milk gives a natural richness that rivals heavy cream. The cornstarch sets it firmly enough to hold shape but still silky. The brûlée top is identical to the original.

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I called them sexy green beans and I stand by it. There is nothing boring about a fresh green bean dipped in a light beer batter, fried until shatteringly crispy, and dunked into a cool and spicy vegan ranch. This is bar food done right and it happens to be completely plant based.

The beer batter is key. The carbonation keeps it light and airy instead of dense and doughy. Use whatever vegan beer you have on hand — a light lager works great but honestly most beers will do the job. The ranch has a kick from fresh jalapeño and hot sauce that balances perfectly against the crispy batter.

Ingredients

For the green beans:

1 lb fresh green beans, trimmed

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup cold vegan beer

Oil for frying

For the cool and spicy ranch:

1/2 cup vegan mayonnaise

1/4 cup unsweetened almond milk

1 tablespoon apple cider vinegar

1 teaspoon dried dill

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 jalapeño, finely minced

1 teaspoon hot sauce

Salt and pepper to taste

Instructions

Make the ranch first so the flavors have time to come together. Whisk all ranch ingredients together and refrigerate until ready to serve.

Heat 2 inches of oil in a heavy pan to 375°F.

Whisk together flour, garlic powder, smoked paprika, salt, and pepper. Pour in the cold beer and whisk until just combined. Don't overmix — a few lumps are fine.

Working in batches, dip green beans into the batter letting any excess drip off, then carefully lower into the hot oil.

Fry for 2–3 minutes until golden and crispy. Drain on paper towels and hit with a pinch of salt immediately.

Serve hot alongside the chilled spicy ranch.

The colder the beer the better the batter. Stick it in the freezer for 10 minutes before mixing if you want maximum crispiness. And don't crowd the pan — fry in small batches or the temperature drops and you get soggy instead of crispy.

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This is the chili you make when you want people to stop talking and start eating. Ancho chiles give it a deep, smoky sweetness that no chili powder blend can replicate. Make it a day ahead — it gets significantly better overnight.

Ingredients:

3 dried ancho chiles

2 cans black beans, drained

1 can kidney beans, drained

1 can fire roasted tomatoes

1 large onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 cups vegetable broth

2 tbsp tomato paste

1 tbsp cumin

1 tsp smoked paprika

1 tsp oregano

1/2 tsp cinnamon

1/2 tsp cayenne

2 tbsp olive oil

Salt to taste

1 tbsp apple cider vinegar

Instructions:

Toast dried ancho chiles in a dry pan 30 seconds per side until fragrant. Remove stems and seeds. Soak in hot water 20 minutes, then blend with 1/2 cup soaking liquid until smooth

Sauté onion and peppers in olive oil over medium heat until soft, about 8 minutes

Add garlic and cook 1 minute more

Add tomato paste and all dried spices, stir constantly 1 minute

Add ancho puree, fire roasted tomatoes, beans and broth

Bring to a boil then reduce to a low simmer — cook uncovered 45 minutes stirring occasionally

Finish with apple cider vinegar, taste and adjust salt and heat

Top with avocado, vegan sour cream, scallions and cilantro

The cinnamon is the secret. Just a little. Don't skip it.

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Muhammara is a Syrian roasted red pepper and walnut dip that is criminally underrated in the Western world. It's smoky, slightly sweet, a little spicy and completely addictive. Takes 10 minutes and lasts all week in the fridge.

Ingredients:

2 large red bell peppers, roasted

1 cup walnuts, toasted

3 tbsp pomegranate molasses

2 tbsp olive oil

1 tbsp lemon juice

1 tsp cumin

1/2 tsp Aleppo pepper or red pepper flakes

1/2 tsp smoked paprika

1 slice stale bread, torn (about 1/4 cup)

Salt to taste

Instructions:

Roast peppers directly over a gas flame or under the broiler until charred all over

Place in a bowl covered with plastic wrap for 10 minutes, then peel and seed

Toast walnuts in a dry pan until fragrant — watch them carefully, they burn fast

Add walnuts to food processor and pulse until coarsely ground

Add roasted peppers, pomegranate molasses, olive oil, lemon juice, cumin, Aleppo pepper, paprika and bread

Process until smooth but still slightly textured

Taste and adjust — add more pomegranate molasses for sweetness, lemon for brightness, Aleppo for heat

Drizzle with olive oil to serve

Serve with warm pita, raw vegetables, or alongside falafel. The pomegranate molasses is non-negotiable — don't substitute it.

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The hardest part of veganizing Pad Thai is the fish sauce. It's the backbone of the whole dish — funky, salty, deeply savory. Most vegan substitutes fall flat. This version uses a combination that actually works.

The Vegan Fish Sauce Substitute:

2 tbsp soy sauce

1 tbsp nori seaweed flakes (or nori sheet torn up)

1 tsp rice vinegar

1/2 tsp sugar
Let this sit together for 10 minutes before using. The nori gives the oceanic funkiness.

Ingredients — Pad Thai:

8 oz rice noodles, soaked per package directions

2 cups extra firm tofu, pressed and cubed

2 cups bean sprouts

3 scallions, cut in 1 inch pieces

4 cloves garlic, minced

2 shallots, sliced

3 tbsp tamarind paste

2 tbsp vegan fish sauce (above)

1 tbsp soy sauce

1 tbsp sugar

2 tbsp oil

Garnish:

Crushed roasted peanuts

Lime wedges

Fresh bean sprouts

Dried chili flakes

Fresh cilantro

Instructions:

Mix tamarind, vegan fish sauce, soy sauce and sugar into your sauce. Taste it — it should be tangy, salty and slightly sweet

Fry tofu in oil until golden and crispy on all sides. Remove and set aside

In the same wok over high heat, fry shallots and garlic 1 minute

Add drained noodles and sauce, toss constantly for 2 minutes

Push noodles to side, add a bit more oil, add tofu back

Add bean sprouts and scallions, toss everything together 1 more minute

Off heat, taste and adjust

Serve immediately — Pad Thai waits for no one. Pile on the garnishes aggressively.

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There is nothing subtle about funnel cake. It's fried dough dusted in powdered sugar and it exists purely for joy. Making it vegan is surprisingly simple and making it at home means you don't have to deal with a county fair parking lot to get your fix.

The chai cherry sauce on top is what takes this from carnival snack to something you'd actually be proud to serve at a dinner party. Warm spiced cherries with cardamom, cinnamon, and a hint of black pepper draped over crispy fried dough is a combination that sounds ridiculous and tastes absolutely right.

Ingredients

For the funnel cake:

2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups unsweetened almond milk

1 teaspoon vanilla extract

Oil for frying

Powdered sugar for dusting

For the chai cherry sauce:

2 cups fresh or frozen cherries, pitted

2 tablespoons maple syrup

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon ginger

Pinch of black pepper

1/2 cup brewed black tea

Instructions

Heat 2 inches of oil in a heavy bottomed pan to 375°F.

Whisk together flour, sugar, baking powder, and salt. Add almond milk and vanilla and whisk until smooth. The batter should be pourable but not too thin.

Pour batter into a squeeze bottle or a zip-lock bag with the corner snipped off.

Squeeze batter into the hot oil in a circular overlapping pattern. Fry for about 2 minutes per side until golden brown.

Drain on paper towels and dust generously with powdered sugar.

For the chai cherry sauce, combine all sauce ingredients in a small saucepan over medium heat. Simmer for 10–12 minutes until cherries are soft and the sauce has thickened slightly.

Spoon warm chai cherries over the funnel cake and serve immediately.

The squeeze bottle is not optional. Trying to pour funnel cake batter from a bowl is a mess you don't want to deal with. Get a cheap squeeze bottle and thank yourself later.

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