Potato/leek latkas! #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Campanelle pasta with leeks, mushrooms, sun dried tomatoes, walnuts, Italian parsley, and shio koji. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Homemade spanakopita with homemade feta, leeks, spinach. With a lentil soup with carrots, celery, onions, and lemon juice. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

The dog ate the second bag of pappardelle... Purple mashed potatoes topped with leeks, peas, Italian Parsley, Applewood smoked tempeh, annatto oil. With Lacinato Kale. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Pappardelle pasta with leeks, peas, Italian parsley, topped with homemade cultured feta, annatto oil, red pepper. Served with rainbow chard. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Going for comfort food... cashew/potato/nutritional yeast-based mac and cheese, topped with miso/hot pepper sauce. With steamed broccoli. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Domingo rojo beans with red cabbage, jicama, pumpkin seeds, red onion. Topped with warm olive oil/balsamic/mustard dressing with Mexican oregano. Homemade guac. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Minestrone soup with ceci piccoli beans, sorghum (replacing pasta), carrots, celery, onion, Italian parsley, green beans, tomatoes, jalapeños. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Tarts... Savory: romesco sauce, shiitake mushrooms, asparagus, walnuts, barberries. With spinach. Sweet: raspberry, blueberry compote. Topped with chocolate/brownie/walnut Coconut Bliss. Next time just fresh berries. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Tempeh, bok choy, green beans, garlic, cilantro, ginger over Forbidden rice. Topped with Chinese black vinegar and nama shoyu. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Negro de suelo bean chili with chayote, rice, green peppers, Fresno chilis, tomatoes, red onion, chili powder, cumin. Daiya cheese, tortilla chips. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Fusilli pasta with spinach/basil cashew ricotta, Italian parsley pesto with kalamata olives and calabrian pepper paste, artichoke hearts, baked in red peppers. Topped with walnuts and over a bed of purple kale. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Cannellini bean sauce of garlic, nutritional yeast, turmeric, and sherry vinegar. Topped with roasted romanesco, artichokes, and a "pesto" of Italian parsley, calabrian pepper, and kalamata olives. With broccoli rabe. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Tofu with eggplant, red peppers, spinach, cilantro. Over mung bean noodles. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Tahini roasted potatoes with black chickpeas, red pepper, red onion, Italian parsley. Tahini has lime, garlic, urfa biber and sumac. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Soup with flor de junio beans, sorghum, leeks, garlic, asparagus, lacinato kale, Italian parsley. Topped with dukkah and hot sauce. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Help Miyoko Schinner buy back Miyoko's Creamery! gofund.me/327813ae9 #vegan #veganfood #plantbased #whatveganseat

Just Egg quiche with leeks, asparagus, red pepper, Fresno chili, Italian Parsley. Daiya Smoked Gouda. Served with purple kale. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Soy curls in a sauce of tahini, lime juice and garlic. With dukkah, red onion, and Italian parsley. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Green and yellow split pea soup with celery, onion, and carrots. Topped with smoked tempeh, Italian parsley, vegan bleu cheese, walnuts, and pomegranate seeds. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Tofu with Forbidden, red, and short grained rice. Topped with broccoli rabe and purple kale. With a sauce of shredded pickled ginger, garlic, tamari, Chinese black vinegar and sesame oil. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Brunch today! Just Egg French Toast with pumpkin/turmeric bread with pumpkin seeds (from Whole Paycheck). Compote of blueberries, strawberries, and date syrup. Grapefruit water kefir. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

I got to hear Joanne Lee Molinaro speak tonight about her new book The Korean Vegan: Homemade. She is one of my cooking heroes! #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Mother Stallard Beans, oat grouts, tomatoes, Italian Parsley, fermented white pepper. Topped with pomegranate seeds and vegan feta. Served with romanesco. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Tempeh with kohlrabi, red pepper, lacinato kale, Chinese black vinegar, and fermented white pepper. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Sourdough pasta salad with Ayocote Morado Beans, celery, red onion, Italian parsley, homemade dill pickle relish, mayo, mustard, and Calabrian Pepper sauce. Topped with fermented Jimmy Nardello peppers. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Chili with moro and mayocoba beans, tomatillos, tomato paste, onion, garlic, red pepper, cilantro, chili powder, chipotle powder, and Daiya jalapeno havarti. With cornbread. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Tofu stirfry with asparagus, spinach, red pepper, scallions, over a medley of Forbidden Rice, red rice, and short-grained brown rice. With black sesame seeds, red pepper flakes and Nama Shoyu. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

3 Beurek variations. Mushroom/lentil, Romesco sauce/black chickpeas/swiss chard, Olive/walnut tapenade with walnut/pomegranate sauce and spinach. All served with lacinato kale and a moody lighting. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Baked polenta, topped with crimini mushrooms, tomatoes, garlic, fresh rosemary and fermented Jimmy Nardello peppers. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Sauce-less pasta series... Tomato, Calabrian pepper paste, lemon fresh basil and rosemary, Hungarian wax pepper, Italian parsley. With collard greens. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Green split pea soup with purple finn potatoes, Italian parsley, carrots, and red onion. Topped with fermented hot sauce and fermented Jimmy Nardello peppers. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Grilled Violife Mature Cheddar sandwich with homemade red cabbage sauerkraut on sourdough bread. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Fried tempeh sandwich with tomato, homemade pickle relish, blackened, crispy onions, and Violife mature cheddar. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration

Lion's Mane Mushrooms, drizzled with sesame oil and black sesame seeds. Over purple finn potatoes finished with sesame oil. With kohlrabi greens and a kohlrabi slaw with an almond/ginger dressing. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Pan crisped tofu sandwich with avocado, fermented peach/Fresno chili hot sauce, and fresh ginger pickled in rice vinegar and salt. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Urad dal soup with tomatoes, ginger, jalapeños, spices. With green beans in yogurt, ginger, cashews, cilantro, jalapeños. Spicy greens. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Buckeye beans, posole, roasted poblano peppers, tomatoes, red onion, spicy oregano, chipotle powder, kefir lime powder, over rice. Topped with Jimmy Nordello peppers. Served with tatsoi. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Royal trumpet mushroom scallops over a bed of mashed potato and topped with a mizuna/walnut pesto. Served with blistered Jimmy Nardillo and shishito peppers. With oven roasted patty pan squash. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Sandwich with chickpeas, browned soy curls, Jimmy Nardello peppers, spicy greens mix, tomatoes. With tahini, lemon, garlic dressing. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

From the Cool Beans Cookbook. Lalo's Cacahuate Beans, cranberry beans with tomatoes, onions, and guajillo chilis, topped with pico de gallo. Served with a warm tortilla. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Working out some holiday season dishes: A portobello mushroom baked with wild rice, red rice, pumpkin seeds and barberries. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Tofu, eggplant, caramelized onions, avocado sandwich with mayo and smoked paprika. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Ratatouille Cassoulet, with flageolet beans, eggplant, yellow squash, zucchini, red bell pepper, garlic, onion, za'atar. Topped with breadcrumbs. From the Cool Beans cookbook. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Millet, edamame, beets and pistachios, with beet greens. Topped with fermented hot sauce. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Homemade baba ganoush, topped with fresh tomatoes, Hungarian Wax peppers, and charred chickpeas. With olive bread. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Gazpacho-inspired soup (with avocado), topped with fermented Fresno chili/peach hot sauce. With homemade focaccia. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Mushroom/jackfruit bulgogi, with green pepper, red onion, Korean BBQ sauce. Over pad see ew noodles. With purple kimchi, black sesame seeds, and red pepper flakes. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Good Mother Stallard beans with polenta, nutritional yeast, garlic, fresh herbs (sage, rosemary, thyme, za'atar, spicy oregano, basil), tomatoes. #vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased

Cold salad of black caviar lentils with whole grain large couscous, tomatoes, sorrel, lovage, with a dressing of balsamic vinegar, olive oil, garlic, mustard, oregano, and thyme. Topped with avocado and pickled Fresno chilis. #vegan #veganfood #plantbased #whatveganseat #whatveganscook