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Roasted Yellow Trumpet Steak

Roasted Yellow Trumpet Steak

Living with a meat-eater, I am constantly trying to find dishes that will appeal to someone who is used to eating animal meats. That dish has to be hearty, have a similar texture and of course be flavorful and tasty. I find that mushrooms, when prepared correctly and the right type of mushroom is used, often fulfills these criteria.

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Best Ever Vegan Chili

Best Ever Vegan Chili

January for me is always equivalent to making chili because it’s hearty, rich and a great transition from the more decadent holiday foods we’ve been indulging in, to healthier, nutrient-dense dishes. Chili also goes well with cold winter nights, and I promise your mood will be lifted after you eat a bowl of this ☺

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Vegan French Onion Soup

Vegan French Onion Soup

Now that the days have gotten colder and the nights seem longer, there’s nothing better to me than making piping hot soups, stews and casseroles. One of the dishes I’ve been craving the most is French onion soup. The mixture of sweet and savory is what I love the most, not to mention the simplicity of it: all you mainly need are some onions, fresh herbs, and red wine… and cheese of course!

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Uchepos with Tomatillo Salsa

Uchepos with Tomatillo Salsa

During the summer months, I’m always trying to find creative ways to use fresh corn. Having grown up in Norway in the 70s and 80s, we really didn’t have access to this fabulous produce. Norwegians use canned corn a lot—in salads, stews, and even tacos! (yes, I know). This is why it’s always a luxury and delight for me to bask in fresh corn on the cob; the flavor is so sweet and juicy and the bright yellow color brightens up any dish.

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Creamy Summer Corn Soup

Creamy Summer Corn Soup

If you’re looking for something incredibly tasty to make this week that truly embodies the summery season, look no further. Yesterday I made this creamy corn soup for Sunday supper and it was beyond anything I ever hoped for. The sweetness of the corn paired with a little heat from the poblano peppers and jalapeños I added was just perfect. By sprinkling in some tortilla chips at the end, it provided that welcome contrast of some crunch. Of course, I had to add some vegan cheddar cheese to just take it over the top. Who knew soup could be so life-changing?

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Farmer Market Swiss Chard Quiche

Farmer Market Swiss Chard Quiche

I absolutely love this time of year, when nature gets a chance to really show off, producing a bounty of colorful, beautiful produce with fresh, explosive flavors. Having been a chef now for well over 12 years, my taste buds really started awakening about 6 years ago when I gave up meat, fish, eggs, and dairy. It also forced me to not think of vegetables as a ‘side dish’ or afterthought, but thinking up creative ways to turn them into exciting meals that would please meat and vegetable lovers alike.

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Grilled Vegetable Salad with Farro

Grilled Vegetable Salad with Farro

There is nothing more satisfying than char-grilled, seasonal vegetables like peppers, portobello mushrooms, zucchini and corn with their array of colors, textures, and flavors. You can use these vegetables in so many ways, and I always grill up an extra amount so I can add into salads, sandwiches, tacos, burritos and wraps the following days. If you’re a burger fan, you can also use these vegetables as toppings, which I’ve done before and is delicious.

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Black Bean and Sweet Potato Taquitos with Chipotle Crema

Black Bean and Sweet Potato Taquitos with Chipotle Crema

Have you ever made a dish that was so good, thinking “I am going to make this weekly from now on?” Well, that’s what happened after I made these taquitos this past weekend for Cinco de Mayo. Deliciously crispy on the outside,  when biting into these taquitos you get an explosion of flavors that are perfectly paired with the lightly spicy chipotle crema and creamy, citrusy guacamole toppings.

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