pin it!View full post »

  • Allison Ehlers27/05/2020 - 10:51 am

    Hi, I am a recent convert to vegetarianism and I LOVE your recipes! I am also not a huge fan of tempeh. DO you think I could use jackfruit instead?
    Thanks!ReplyCancel

    • Laura27/05/2020 - 4:29 pm

      Hi Allison!
      You could definitely give jackfruit the same treatment here. If you’re using canned or vacuum sealed jackfruit, there’s no need to pre-steam it (like I suggest with the tempeh in this recipe).
      -LReplyCancel

    • Donna-Jane30/05/2020 - 6:48 am

      Hi Laura- what do you recommend as a good source for tempeh please?
      Thanks~DonnaReplyCancel

      • Laura30/05/2020 - 8:43 am

        Thanks for this question! Locally, I’ve only been able to get Lightlife tempeh and sometimes temeph from an Ontario brand called Henry’s Tempeh. When we were able to hop over to the US, I would always grab Smiling Hara’s Hempeh because it is really my favourite. I like the basic “Salt and Pepper Steak” one because it’s the easiest to incorporate into recipes.
        -LReplyCancel

  • Virginia27/05/2020 - 7:07 pm

    Hi this looks awesome! Do you think the recipe would work with granulated stevia?ReplyCancel

    • Laura28/05/2020 - 10:08 am

      Hi Virginia!
      I think it would work, but maybe start with a small amount and adjust to your liking from there. Stevia can be much sweeter than coconut palm sugar and varies in strength from brand to brand. I’d refer to the package of your stevia, see what their recommendations are in terms of swapping for typical sugar, and then go from there. Hope this is helpful!
      -LReplyCancel

  • Kim H27/05/2020 - 8:03 pm

    This was SO delicious. I prepared the recipe as stated (I even steamed the tempeh, which I never do but I trust Laura completely). At the end, I added a squeeze of lime juice. Served with broccoli that I roasted in the gas grill (broccoli + evoo + s +p on sheet pan on 400 degree grill). What a great meal! My husband is new to plants – he went back for seconds.
    Thank you, Laura!ReplyCancel

  • Grace30/05/2020 - 3:03 pm

    This was so so delicious!!! And really easy to make – thank you for sharing xxReplyCancel

  • Emily30/05/2020 - 8:17 pm

    Thanks for this recipe Laura! I feel the exact same way about tempeh, so usually shy away from cooking it but this recipe was a hit. My whole family loved it and my 5 year old even gave it a thumbs up (which is saying something considering the number of so-sos I’ve been getting lately). This will be added to our regular rotation!ReplyCancel

  • Julie Patterson30/05/2020 - 9:16 pm

    We made this recipe exactly as you directed with fantastic results! It was a delicious meal. Thank youReplyCancel

  • Jessica01/06/2020 - 8:08 am

    This was easy to make and so flavourful. We had it with a side of steamed asparagus. Perfection!ReplyCancel

  • mariah j kahl05/06/2020 - 11:07 pm

    So good. Savory and sweet. I used hone in place of coconut sugar and it was good. My non vegan family ate it all!ReplyCancel

  • Amanda08/06/2020 - 11:06 pm

    Made this for dinner tonight just as written and served with steamed broccoli
    – my whole family loved it! Thank you for another great recipe, Laura! This one’s definitely going in my saved folder :)ReplyCancel

  • Emily14/06/2020 - 7:40 pm

    HELL. YA. Just made this tonight and HOLY SHIZ. SO easy and reminds me of my childhood favorite, sesame chicken! Best recipe I have made in a while!ReplyCancel

  • Alix15/06/2020 - 9:44 pm

    Beyond delicious. I would possibly reduce the ginger. Used a chipotle hot sauce. Adding this to the recipe rotationReplyCancel

  • Anita18/06/2020 - 8:15 pm

    This was delish! Crumbled and crispy tempeh is definitely the way to go. I did the coconut rice in the instant pot which worked really well I just decreased the water by 1/2. Will definitely cook tempeh like this again :)ReplyCancel

  • Sarah Gold23/06/2020 - 7:06 pm

    I’ve made this twice now. Delicious! Tonight, I doubled the sauce for the tempeh and added broccoli to the pan for the last 6-7 minutes. Thanks for the recipe!ReplyCancel

  • Julie Patterson27/06/2020 - 10:39 pm

    I have made this dish twice and really enjoyed it. I did tweak it a little for our picky palates the 2nd go round by using just a dash of the hot sauce(my hubby is a heat lightweight!) And i did add some honey (how can you ever go wrong with a bit of honey?!)
    Your recipes have always proven delicious and this one is exceptional! Thank you!ReplyCancel

  • Rachel10/07/2020 - 2:19 pm

    This was phenomenal! It’s one of the best meals I’ve made in 2020—it’s really really simple and so flavorful.

    I skipped the tempeh steaming step because personally, I don’t notice a huge change whether I steam or don’t steam, and I love tempeh either way. This helped keep the kitchen cooler (July heat!) and the process faster. I don’t have coconut sugar so I used raw cane sugar.

    I made the rice as described and everyone loved it, but honestly, I’d also like this with regular old rice! The tempeh really shines, so a plain grain would be just fine with me.ReplyCancel

pin it!View full post »

  • KB13/05/2020 - 4:38 pm

    I appreciate your photos so, so much! They are gorgeous! I also love how you use seasonal produce in elegant and unexpected ways.ReplyCancel

  • Marcy youker14/05/2020 - 11:29 am

    love your recipes I tried a few, thank you for sharingReplyCancel

  • Sadie Laurenti-Whitley14/05/2020 - 5:39 pm

    What a delightful treat this recipe is. I had to change a few ingredients to go with what I had at home, and it still tasted delicious. Thank you.ReplyCancel

  • Stella Weinert14/05/2020 - 11:22 pm

    Made this tonight- was delicious! Added steamed broccoli and roasted tomatoes and Ripple pea milk-creamy. Was fast to put together too- will definitely make this again, thanks!ReplyCancel

  • Samantha21/05/2020 - 12:25 pm

    Okkuurrr! I made this for dinner last night and my oh my …. WINNER! It’s been rainy and cold in Calgary all week so this casserole was the perfect touch of coziness to bring to the table.
    I opted to make homemade pesto as I wasn’t thrilled with any jarred varieties I looked at. The whole dish came together simply and resulted in a lovely meal we’ll be enjoying leftovers from. Also, highly recommend adding some chili flakes, it kicks up the flavor just perfectly!ReplyCancel

  • Marysa28/05/2020 - 8:56 am

    This sounds like an amazing dish! I love pesto and this looks like a delicious combination of flavors.ReplyCancel

  • Carol Smith01/06/2020 - 6:43 am

    We made this for the first time tonight, and it has been added to our favorite recipe pile (your recipes make up 80% of our favorites!). I didn’t have time to make pesto so we used store bought artichoke pesto and it was delicious. We’re looking forward to making your pesto next time. Thank you!!ReplyCancel

  • Cynthia03/06/2020 - 1:32 pm

    Your going to think I’m crazy but my guys don’t like pesto ( real men don’t eat pesto????) . In lieu of pesto I just added more garlic and roasted cherry tomatoes. It was delicious!! Next time I’m making a batch for myself with the pesto. Thanks for a yummy dish!ReplyCancel

  • Sabrina03/06/2020 - 9:01 pm

    love all of these ingredients together, the white beans too, this works really well for me, thank you!ReplyCancel

  • Bernadette Morrissey15/06/2020 - 1:23 pm

    Absolutely delicious!!!!

    Even my husband, always leery when there are beans in a dish, loved it!!!

    Adding to my Favorites file … will definitely make again!

    Also … very easy to make!ReplyCancel

  • Julie K02/08/2020 - 2:58 pm

    I make this all the time now. It uses up the extra half cup of my homemade pesto from another recipe and works with all kinds of veggies. The shaved radishes always make it so pretty. A new favorite.ReplyCancel

pin it!View full post »

  • Mary Ann29/04/2020 - 11:57 am

    Thanks for this recipe Laura. We are planning a dinner by the fire ring for Saturday night and wanted to just serve appetizers. We’ll have 2 sets of everything so we can keep the appropriate distance with our friends. It’s great that I can make it a day ahead! Congrats on your nut butter collaboration. Can’t wait to try it!ReplyCancel

  • Jo-Ann Nash29/04/2020 - 1:00 pm

    Your nut butter colab sounds absolutely delicious and went to the link immediately…..but Ground Up doesn’t ship to Canada????
    C’mon!ReplyCancel

    • Laura29/04/2020 - 1:26 pm

      I’m sorry that you’re frustrated about this, Jo-Ann. Sometimes international shipping is too expensive for small businesses to undertake, especially when you factor in CFIA labelling barriers and customs issues. This may surprise you, but the majority of my audience is American. Doesn’t make this situation any less frustrating, I understand, but these things are unfortunately out of my control.

      Perhaps sending a note to Ground Up PDX expressing your interest in purchasing would persuade them to consider Canadian shipping in the future. Thanks for your interest and this note.
      All best,
      LauraReplyCancel

  • Maya03/05/2020 - 3:59 pm

    Oh man… I want this dip so badly. Did my weekly grocery shop, got all the ingredients but forgot white beans. I have canned chickpeas, romanos, and black eyed peas. Think any of these would work?ReplyCancel

    • Laura14/05/2020 - 8:37 am

      Chickpeas would be the best bet! You might need a touch more water to get the blender moving though.
      -LReplyCancel

  • Ilona06/05/2020 - 11:08 am

    Just made this and as always your flavours hit it out of the park!!! Planning on baking tonight for a casual dinner, along with roasted potatoes…I feel like jalapeno popper dip + potatoes sound like a perfect match. Maybe just me. Thanks :)ReplyCancel

  • Eileen08/05/2020 - 11:41 am

    Made this today; it was YUM! I threw the jalapenos into the food processor with everything else. We had it as a dip but tomorrow will use it as a sandwich spread with tomatoes. Thanks!ReplyCancel

  • Kate09/05/2020 - 5:31 pm

    I cook regularly from your cookbook and blog Laura but even more so since the pandemic started. My family is totally loving your pantry recipes and all the fantastic new recipes you have been posting. The calzones are a new favorite in our house and we just made this for a snack today and the bowl is already scraped clean. So delicious and will definitely make again. Would be great for entertaining but also works for a casual snack or dinner! We are grateful for your creativity during this challenging time!ReplyCancel

  • Lil25/06/2020 - 12:36 pm

    Oh my gosh!! This is the best jalapeno dip recipe…So easy to make, too. I made it without the topping . Thanks for sharing your recipe!!!ReplyCancel

pin it!View full post »

  • Ula22/04/2020 - 5:36 pm

    This looks so delicious and filling! I am adding it to my future-meals list :)
    All the best, Laura. Stay healthy and safe and keep on cooking! Hugs and kisses.ReplyCancel

  • Elizabeth22/04/2020 - 5:54 pm

    These look amazing! All my favorite things wrapped in pizza dough. If I’m ever able to find yeast, these will definitely be first on my list of things to make. Sending good vibes during this crazy time!ReplyCancel

  • Lindsay22/04/2020 - 7:49 pm

    Can’t wait to add this to my list for next week’s dinners. I was just looking for a vegan calzone recipe. This couldn’t have come at a more perfect time!

    Broccoli rabe is sometimes difficult to find.

    Suggestions on other greens?ReplyCancel

    • Laura23/04/2020 - 9:16 am

      Hi Lindsay! You could use any hearty greens that you like, such as kale, chard or mustard greens. You could also just do chopped up florets of regular broccoli or broccolini if you’re into that.
      -LReplyCancel

  • Cristina23/04/2020 - 12:00 pm

    This recipe looks sooooo good. Do you have any recommendation in place of the cashew ricotta as my daughter is highly allergic. Thanks in advance, love your recipes.ReplyCancel

    • Laura23/04/2020 - 12:47 pm

      Hi Cristina,
      In the recipe notes, I recommend sliced almonds, macadamia nuts, and raw sunflower seeds as possible substitutes for the cashews in the ricotta here! :)
      -LReplyCancel

  • Kate24/04/2020 - 10:03 pm

    These are DIVINE! This was exactly the kind of comfort food we needed right now. I have always been intimidated by yeast breads, but what better time than a pandemic to try! II made your spelt pizza dough and these came out great. Will definitely make these again!ReplyCancel

  • whitney25/04/2020 - 5:07 pm

    These look amazing and smell even better…making them as I type! Substituting kale and adding in a little leftover buffalo cauliflower for some extra spice. I’ve made probably 15 of your recipes (in the past couple of weeks) since we’ve been stuck inside and I’ve had a little more time to get creative. They’ve all been incredible. Thanks for always providing us with delicious recipes!ReplyCancel

  • Rebecca25/04/2020 - 10:54 pm

    We added some sliced red onion and shiitake mushrooms to the broccoli rabe. Everyone raved about these Calzones. Even our two year old grandson thought they were the best ever!ReplyCancel

  • Kinara29/04/2020 - 12:33 pm

    I made these last night and they were possibly my husband’s favorite thing I’ve ever made. I used Field Roast sausage because it’s what I had on hand. I crumbled it tiny and crisped it up. I also didn’t have broccoli rabe so I used up some artichoke hearts and castelvetrano olives. That spelt dough is wicked good. Easy to work with, soft and chewy. Thanks for another winner!ReplyCancel

  • Rhiannon30/04/2020 - 9:33 am

    All good round here in France. :) South of France Haute-pyrenees to be precise, and our garden is growing! in spite of the slugs, that is…Love your recipes, as does my mum (I sent a load to her, and she’s printed them out for her folder. This one sounds SOOO good!ReplyCancel

  • Mackenzie02/05/2020 - 8:44 pm

    These are so freaking delicious, everyone should make this recipe asap! Beyond Meat sausages are hard to find where we live, so we used the beyond meat burger meat instead. Also, no broccoli rabe so we used Swiss chard. 10/10, incredibly tasty, this one’s a keeper for weekly dinnersReplyCancel

  • Rhonda Bell04/05/2020 - 10:49 am

    These.are.fabulous. Used sunflower seeds for the ricotta, and it was excellent, Also, excited to finally find the right amount of filling—they stayed nicely full, without that disappointing bubble of empty space you often get. Thank you!ReplyCancel

  • Raquel Ross04/08/2020 - 1:09 am

    These were FREAKING DELICIOUS! And quite simple to make for a weeknight meal. To save time, I got the premade pizza dough from Trader Joe’s (I used the garlic herb one) along with a container of their refrigerated pizza sauce. I used the Tofurkey Italian Sausages (I prefer Field Roast, but TJ’s doesn’t carry those). Also, since Trader Joe’s didn’t have broccoli rabe, I just bought a bag of their chopped organic kale. I was worried the calzones wouldn’t hold up as I really stuffed them good, but they were perfect! This recipe was a hit with my husband. Total keeper!ReplyCancel

pin it!View full post »

  • Anthea @ Rainbow Nourishments15/04/2020 - 4:10 pm

    This is SO pretty! Just pinned it!ReplyCancel

  • Amy Jarboe15/04/2020 - 5:08 pm

    Glad you and your family are doing well! I definitely miss your posts, but also realize you are a person coping with all of this just like the rest of us! I made a simple chili with tempeh and yukon and red potatoes (what I had on hand) following your pinto chili on instagram. It turned out really good and motivated me to be more liberal when I follow recipes. Your blog is more than recipes – it’s teaching and inspiring me to be a better cook! I also finally splurged on culina yogurt and omg I can’t believe a non-dairy yogurt exists that is creamy. can’t wait to pick some more up and try this recipe. Thank you and stay well!ReplyCancel

  • Kayann15/04/2020 - 5:17 pm

    Besides great vegan recipes, I follow your blog for the wonderful food photography. Thanks for continuing to nourish us with meals and beauty in this difficult time.ReplyCancel

  • Carolyn LeDuc-Krehel15/04/2020 - 6:13 pm

    I’m glad you’re well & think of you with a grateful heart… about 80% of what I cook is from your book & blog! I made the skillet lasagne yesterday (wow) and your BBQ cauliflower kale salad the other day. The giant meatballs before that (one of my faves). Can’t wait to try (maybe tomorrow?) your recently posted ginger sweet potato coconut milk stew. Thank you for the amazing recipes & ideas. Stay safe! ✌✌ReplyCancel

  • Anita16/04/2020 - 7:11 am

    I made your bbq tempeh and sweet potato sandwich and used homemade cornbread waffles as the “buns”. I’m so drawn to super healthy recipes that sometimes my husband and I have to take a break from healthy food and make a white flour pizza to help our digestive system cope! Weird I know!ReplyCancel

  • Sara Home & Kitchen16/04/2020 - 4:16 pm

    wow, this recipe looks so delicious especially the sauce, being a vegetarian I can’t wait to make this. My family will gonna love it <3ReplyCancel

  • karry16/04/2020 - 11:45 pm

    I loved this recipe. It was great to use up the left over herbs that we got for a previous recipe. I used mostly cilantro (the leftovers from a previous recipe) and chives from my garden. Really yummy. I also tossed portobello stems into the roasted vegs. The stems were from a stuffed portobello recipe from a few days ago. So delish!ReplyCancel

  • kay19/04/2020 - 11:30 am

    I made this dish last night and man oh man, it was delicious! The sauce was the star of the show, with just a bit of heat and lots of fresh deliciousness.
    I roasted a mix of veggies like broccoli, bell peppers, parsnips and carrots. I roasted them for 30 mins. at 400 degrees since I was starving and didn’t want to wait. As per your suggestion, I made farro to go with the dish and some kale as my lettuce.
    We will be making this dish a lot. thanks!ReplyCancel

  • Lisette21/04/2020 - 5:10 pm

    Hi Laura, I made your Grounding Roasted Roots this evening for my family exactly how you described it and it was sooooo good. All the different tastes and textures! As soon as lockdown is over I will be making this for my non-vegan friends to impress them. We will have a feast!
    Thank you for sharing!!ReplyCancel

  • marianna27/04/2020 - 11:29 pm

    your recipes never disappoint! this is a wonderful dish.ReplyCancel

  • Cecilie Nielsen04/05/2020 - 7:15 am

    Looks so simple, but super delicious! Do you have any other good ideas of what the sauce might be useful for?ReplyCancel

  • Nayanna Holley10/05/2020 - 12:23 am

    Laura you are so talented it’s crazy!!! Another killer recipe wow. I’m quarantined with my mom and partner who are both vegetarians. I am not and I’m the cook! You’re not only getting me through, you make every meal an absolute delight! Thank you. ❤️ReplyCancel