Category Archives: Dinner

Loubieh wa Hummus bi Tahina | Lebanese Green Beans with Hummus (vegan, gf)

Green Beans and Hummus on Chelrabbit.com (gf, vegan)

The basis for Lebanese food is fresh vegetables, olive oil, garlic, lemon and fresh herbs and spices. Rich, savory, and tangy flavors and an eye toward contrasting textures are also fundamental. Yes. It’s a vegan dream. Like many cultures, the preparing and sharing food is an act of friendship and love. If you share a meal with a stranger, that person becomes your friend. It’s an easy language to learn. I’ve never felt more welcome in a country where I didn’t speak the language, and to do this day, Lebanese is my “comfort food”: creamy fattoush with sumac and crunchy pita, maqluba, chopped salad, balila (cumin chickpeas)…

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Moroccan-Spiced Roasted Carrots (vegan, gluten-free)

 Moroccan-spiced Roasted Carrots @ chelrabbit.com

There is a lot of snacking that goes on in this house during the day. I said that in a passive way but really I mean that I, myself, me – I snack all day.  I try to save dinner leftovers for next-day lunches but sometimes we just eat a lot. Food tastes good, yo. I could make my own lunch because I’m home most weekdays, but for all I love cooking, making breakfast, dinner, and blog-whatever is enough for me. Also, I double as the dishwasher so I try to be green and save energy (; 

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Hearty Caesar Salad with Tofu Croutons (vegan, gf)

Hearty Caesar Salad with Tofu Croutons (vegan, gf)

This Caesar salad has replaced the much-loved Quinoa, Tempeh, and Avocado Bowl around here as our work-night go-to dinner. It’s easy, quick, super healthy, filling, and full of protein, healthy fats, and dark leafies (including a good bit of semi-hidden kale).

The croutons here are made with extra-firm tofu, but you are welcome to sub half with 1/2-inch chunks of baguette, or just eat the baguette on the side. The directions work for both, although for super crunchy croutons, start with stale bread or stick them in the toaster oven for a few minutes. Either way, it’s a perfect 1-bowl dinner. 

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Blueberry-Braised Tempeh with Coconut Rice (vegan, gluten-free)

Blueberry braised tempeh with coconut rice @ chelrabbit.com - vegan, gf.

Hey there. It’s been a bit. Sometimes life takes a little more out of me than usual, even if it’s just the same old stuff. I’m sure you know what I mean.

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Spring Soba Bowl with Miso-Chive Sauce (vegan, gluten-free)

Spring Soba Bowl (vegan, gf) @ chelrabbit.com

I’m celebrating spring. In the Bay this year, the only difference between “winter” and “spring” has been the local foods at the market. And it has been so warm everything is coming in and out a little early than usual: asparagus is going, gone, while strawberries are in full swing. And while my dad’s garden in central NY is still covered in a light coat of snow, I’m going to take full advantage of the ridiculous growing season in CA (come visit, Dad?).

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Vegan Shakshuka with Saffron Cream (gluten-free, too!)

Shakshuka with Saffron Cream - vegan, gluten-free - chelrabbit.com

I love shakshuka: at it’s most essential, it consists of eggs baked in tomato sauce. Sounds good, but it gets better when that tomato sauce is spicy and full-flavored, and the eggs are replaced with high-quality soft tofu and drizzled in my version of runny egg yolk: saffron cashew cream. Hey now, don’t make that face. A Japanese- or Hawaiian-style silken or soft tofu It is perfect here – light and creamy, but still slightly firm (yes, like an egg white) with a rich flavor. Soft tofu is made with higher-fat soy milk and is never pressed, giving it a light, smooth texture. Plus: tofu is lower in sodium and has more calcium than egg gram for gram, and also has zero cholesterol.

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Avocado, Fennel, & Grapefruit Salad (vegan, gluten-free, raw) PLUS How to Supreme a Grapefruit

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This is a fancy recipe that I made just for you. And don’t worry, it’s not at all hard to make. 

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Soy-Glazed Radishes (vegan, gluten-free)

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People are always surprised to find out that my mom and dad eat vegan, but they actually started eating vegan before I did.

I grew up on cube steak and meatloaf, but salad was an essential part of dinner (my dad would sulk otherwise): big chunks of tomatoes, chopped carrots, onion and lots of lettuce. When I went vegetarian, my dad would make special salad-tortilla wraps for me and my mom would buy TVP-chili box mixes from the co-op. 

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Romanesco Round-up: How to cook Romanesco

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So you found some Romanesco at the farmer’s market this weekend, didn’t you… You just couldn’t resist those Fibonacci spirals and that fluorescent lime-green color. But what do you do with it?

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