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Oct 23, 2015

Crispy Seasoned Cauliflower

The technique used to prepare this crispy, savory, and satisfying cauliflower is perfect for these cool fall nights. Especially useful when you want to make a veggie dish that everyone will not only enjoy, but devour. You can use the same ingredients and preparation on other veggies like broccoli, potatoes, yams, mushrooms, okra, as well. The turmeric and black pepper give a nice warm taste and boast anti-inflammatory properties as well. Give it a try!

Crispy Seasoned Cauliflower

Serves 2-4

Prep time: 10-15 min

Cook time: 20-30 minutes


  • 1 head cauliflower, cut into florets, stem cut into small pieces
  • 2 Tbsp potato starch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp turmeric
  • 1 Tbsp nutritional yeast, optional
  • 1/2 tsp chili powder or paprika
  • 1 Tbsp neutral, high heat oil of choice (avocado, sunflower, grape seed, canola, etc)

1. Preheat oven to 450 degrees. Drizzle tablespoon of oil over metal baking sheet.  Spread cauliflower over sheet, toss in oil, and sprinkle with remaining ingredients, potato starch through chili powder/paprika. Make sure cauliflower is in an even layer with as much space between pieces as possible. If needed divide between two sheets.

2. Bake for 20-30 minutes, tossing once about halfway through. When crispy and golden brown it is done. Serve by itself, over rice, pasta, with potatoes, or as a filling for tacos, burritos, wraps, etc. Drizzle with balsamic vinegar, tahini dressing, or aioli if desired. Enjoy!


Jul 8, 2015

Fresh Summer Roll Bowl with Chili Cashew Sauce

Do you like fresh spring/summer rolls? But want to skip the roll and go straight to the bowl? This recipe is super easy, flexible, and delicious and will get an unbelievable amount of tasty veggies and noodles coated in creamy sauce on the table in no time. Use any nut in place of the toasted cashews, peanuts, almonds, etc, all work. Make it!

Fresh Summer Roll Bowl with Chili Cashew Sauce

Prep time: 15 minutes Cook time: 15 minutes

Serves: 2-4


  • 1 package rice noodles of choice
  • 1 zucchini, thickly julienned
  • 1 carrot, thickly julienned
  • 1 cup red onion or shallot, thinly sliced
  • 1 cup mushrooms, thinly sliced, optional
  • 2 cups red cabbage, thinly sliced, or broccoli floret


  • 1/2 cup toasted cashews (unsalted)
  • 1/4 cup sesame seeds, hulled
  • 1 Tbsp white or rice vinegar
  • 1 Tbsp sweetener of choice, or 1 whole pitted date
  • 1 Tbsp soy sauce, tamari, or coconut aminos 
  • 1/4- 1/2 tsp salt, or to taste
  • 2 Tbsp fresh shallot, chopped
  • 1 red, thai, or serrano chili, de-seeded and chopped (leave the seeds if you like the heat, omit chili entirely if you want it 100% mild)
  • 1" piece of ginger, peeled and coarsely chopped
  • 1 clove garlic, peeled and coarsely chopped
  • 3/4-1 cup warm water, as needed

1. Slice all veggies and set aside. Cook rice noodles as directed. While noodles are cooking, heat 1 Tbsp of oil in skillet and add sliced onion, carrot and zucchini. Let cook over medium high heat for 3-4 minutes until softening and starting to brown a bit. Add mushrooms and red cabbage and let cook for an additional 5-6 minutes with cover on pan. Season veggies with salt, pepper, and soy sauce, tamari or coconut aminos to taste and keep warm in pan. 

2. Put all ingredients for sauce in high powered blender and blend on high for 1 minute until creamy. Add water only as needed to achieve smooth creamy sauce consistency. Either pour over individual bowls of noodles topped with veggies, or toss everything together with sauce in large bowl and serve. Enjoy!

CommentsTags vegan glutenfree veggies springroll summer roll plantbased dinner lunch easy healthy tasty food fire and earth kitchen

Jun 15, 2015

Hearty Lentil Broccoli Bolognese

Hearty lentil, walnut, and mushroom filled tomato sauce blankets a bed of pasta. This sauce is so tasty, satisfying, and filling, we often make a large batch and freeze it for future meals. We add broccoli, cauliflower or kale to our pasta to get even more veggies in, and it pairs wonderfully with the tomato sauce, but you can leave it out if you wish.  Serve over any pasta of choice with a side salad and some toasty bread, perfection!

Hearty Lentil Broccoli Bolognese

Serves 2-4

Prep time: 20 minutes 

Cook time: 20 minutes

  • 1 medium yellow onion, diced
  • 3 cloves garlic, finely chopped
  • 1/2 cup carrot, diced
  • 1/2 cup celery, diced
  • 1 cup crimini or white mushrooms, chopped or sliced
  • 1/2 cup red or white wine, optional
  • 3 cups tomatoes, diced, fresh or canned
  • 1 can tomato paste, 6 oz
  • 2 cups water
  • 1 Tbsp oregano
  • 1 tsp thyme
  • 3/4 cup green or brown lentils
  • 1/2 cup chopped walnuts
  • 1 Tbsp sweetener of choice (agave, sugar, chopped date)
  • 1 tsp salt
  • black pepper to taste
  • 1/2 cup fresh parsley, chopped, optional
  • 1/2 cup fresh basil, chopped, optional
  • 1/4 cup nutritional yeast, optional

1. Saute onion, garlic, carrots, celery, and mushrooms in a bit of olive oil over medium heat, in a medium pot or wide, deep skillet, for 3-4 minutes.

2. When softening and lightly browning add wine if using, if not substitute water or vegetable broth, and stir well to combine. Add tomatoes and cook with lid on for 5-6 minutes over medium heat until tomatoes start to break down. Add remaining ingredients, tomato paste through lentils and bring to a gentle boil then cover and lower to a simmer. 

3. Let cook for 20 minutes or so until lentil are soft and sauce is thickening. Add remaining ingredients walnuts through nutritional yeast. Only add walnuts at the very end of cooking, if you add them earlier and continue to cook sauce, they will turn it black. After you add walnuts and herbs turn off heat and stir well to combine, serve over pasta of choice with steamed or sautéed veggies added in. We like to throw a few cups of broccoli, cauliflower or kale into the pasta water in the last minute of cooking and then drain all together, perfect every time! Toss pasta with sauce to coat thoroughly and serve hot. Enjoy!

CommentsTags vegan gluten-free pasta dinner delicious italian bolognese recipe ideas plant based

May 23, 2015

Baked Spinach and Herb Frittata

This egg-less frittata gets mixed in a bowl, poured in a pan, and baked until crispy and golden. Filled with veggies and completely versatile, it’s the ultimate vegan breakfast. It’s good hot, warm, room temperature and cold.  It’s flavored with simple but key spices, and brightened (and nutritionally heightened) by fresh herbs. As is often the case with my recipes, I’ve pulled from different culinary traditions to come up with this one; Persian, Italian, Indian too. It’s truly a melting pot of deliciousness, and makes a great brunch dish. I hope it becomes one of your go-to recipes, as it has become mine.

Spinach and Herb Frittata

Serves 6-8 

Prep time: 10-15 minutes

Cook time: 30 minutes

  • 1.5 cups chickpea flour
  • 1/4 tsp sea salt
  • 1/4 tsp black salt (gives egg flavor; it's pink in color, not actually black. Available in Indian grocery stores or spice stores; if not available leave out and increase salt to 1/2 tsp)
  • 1/2 tsp turmeric
  • 1/4 tsp baking powder
  • 1/2 tsp dill, dried (or more if freshly chopped)
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp cayenne pepper
  • 2 cups water
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 cup spinach, finely chopped
  • 1 cup swiss chard, finely chopped
  • 1 cup onion or shallot, thinly sliced
  • 3 Tbsp olive oil (1 in mix, 1 in pan, 1 on top 5 min before done)

1. Preheat oven to 375 degrees. Place 1 Tbsp of olive oil in standard size cast iron skillet, about 10" and rub to coat.

2. In a large mixing bowl, combine all dry ingredients chickpea flour through cayenne pepper and whisk to combine. Add water and whisk until no lumps remain. Add 1 Tbsp olive oil and let the batter rest while you chop veggies.

3. Add chopped greens, herbs, and sliced onions to batter. Stir well and pour into prepared dish. Bake for 20-25 minutes uncovered until batter is set, and top is beginning to crack and brown a bit. Drizzle top with 1 Tbsp olive oil, and gently brush on. return to oven for 5 more minutes. Remove and let cool a bit before slicing and serving. Serve alone, with a green salad, and with any condiments of choice. Enjoy! 

CommentsTags vegan gluten free soy free frittata egg free breakfast brunch dish recipe best plant based vegetarian easy fast healthy nutritious fire and earth kitchen

May 12, 2015

Blueberry Cinnamon Pancakes

Sometimes you just need a big ‘ol stack of blueberry pancakes. These are warmed with a pinch of cinnamon and do the trick nicely! Perfect for a lazy weekend morning, or a quick breakfast-dinner during the week. Bulk them up with nutrition by topping with nuts or seeds, banana slices, or even adding 1/2 cup of ground up pumpkin seeds directly into the batter (like we do!) 

Blueberry Cinnamon Pancakes

Vegan, Gluten-free, Soy-free

Serves 2

Prep Time: 10 minutes Cook time:10 minutes


  • 2 cups all purpose flour (gluten-free or wheat)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon, ground
  • 2 Tbsp neutral oil of choice (avocado, olive, sunflower, etc)
  • 1 1/2 -2 cups water, as needed to get smooth batter consistency
  • 1 cup fresh or frozen blueberries (plus more as topping if desired)
  • Additional optional toppings: hemp seeds, sliced almonds, pumpkin seeds, banana slices

1. In a large mixing bowl combine all dry ingredients, flour through cinnamon. Add oil and water and whisk to combine, a few lumps are ok. Fold in blueberries.

2. Using a non-stick skillet or cast iron works well, set it to medium high heat. Drizzle skillet with oil if desired, and ladle a 1/2 cup of batter into hot pan. When it bubbles and dries around edges, flip over and let cook until lightly browning. Remove from pan, keep warm, and repeat. Serve with topping of choice, the simplest being a dab of virgin coconut oil and warmed maple syrup, but the sky's the limit! Enjoy!


Jan 21, 2015

Potato Leek Hash Brown Pancakes with Homemade Ketchup

Ever have a craving for hash browns but don’t want to go through all the steps to make them? Well you’re in luck, because this recipe gives you all of the flavor and non of the fuss. All you need is a basic blender and a bowl and you’re on your way to fast, hashbrowny goodness in about 5-10 minutes.  You can add in other veggies like spinach, or use half sweet potato half russet potato. Serve with condiments of choice, though ketchup is the good ol American standby. I’ve included our recipe for easy homemade ketchup if you want to give it a try. Tastes better than store-bought, is healthier, and keeps a while in the fridge. Enjoy!

Potato Leek Hash Brown Pancakes with Homemade Ketchup

Vegan, Optionally Gluten-free, and Soy-free

Servings 2 

Prep time: 5-10 minutes Cook time: 15-20 minutes

Pancake Ingredients:

1 cup russet potato, chopped (skins on)
1 cup leek, chopped (or onion)
1/2 cup water
1 cup flour (GF all purpose or wheat)
1 tsp salt
1/2 tsp black pepper
1/8 cup finely chopped red bell pepper 
2 Tbsp fresh parsley, chopped

Homemade Ketchup
6 oz can tomato paste
1/4 c agave syrup 
1/2 cup white vinegar
3/4 tsp brown sugar 
1/2 tsp salt 
1/8 tsp garlic powder 
1/8 cup water

1. For pancakes, combine potato, leek, and water in a blender. Blend for a few seconds to turn into a slurry, you don't want it completely creamy, a few small bits are good.

2. Combine flour, salt, black pepper, bell pepper, and parsley in a medium mixing bowl and stir. Add potato slurry and stir well until combined. You will have a batter.

3. Heat a skillet over medium heat. Use a nonstick skillet, or use 1 tsp of medium heat oil to coat pan. Add a ladle of batter at a time to hot pan and cook until edges begin to dry out a bit and its starting to crisp on bottom, usually 1-2 minutes. Flip over and cook on other side, 2-3 minutes until browning and cooked through. Taste test for doneness. Transfer to a plate to keep warm and cook remaining pancakes.

4. If making ketchup, simply combine all ingredients tomato paste through water in a small sauce pan and whisk to combine. Simmer on low heat for 5-10 minutes until fragrant and bubbling and transfer to a bowl to cool. Store in fridge and use as needed.

CommentsTags vegan vegetarian gluten free breakfast potatoes recipes ideas easy hash browns home fries savory veggies pancakes fire and earth kitchen plant based oil free soy free dairy free

Dec 25, 2014

Fresh Vegetable and Herb Spring Rolls with Almond Dipping Sauce

Most folks who've gone out for Thai or Vietnamese food have had these delicious fresh spring rolls and loved them, and thankfully they're not at all hard to make at home. They're wonderful because they're amazingly versatile, beautiful and nutritious. You can fill them with virtually any raw or cooked vegetable, so long as they're thinly sliced. Additional fillings you can try are strips of fried tofu, sauteed/roasted mushrooms, or vermicelli noodles. The spring roll wrappers can be found in the Asian aisle of most grocery stores, get the 8 or 9" ones. The one thing you do not want to leave out of these guys are the fresh herbs. They MAKE the flavor of these rolls. Any combination of fresh mint, cilantro, parsley, or basil will work, but I'd go with at least two, our favorites being mint and basil. The dipping sauce is easy to whip up, and can be made in larger quantities and stored in the fridge for 1-2 weeks.  If you make these to bring to a party, make them as close to party time as possible, and cover the plate with a damp paper towel or plastic wrap to ensure the rice paper wrappers do not dry out. These will become a recipe staple for you once you give them a try, they are that good.

Fresh Vegetable and Herb Spring Rolls with Almond Dipping Sauce

Vegan, Gluten-free, Soy-free

Makes 8 rolls

Prep time: 15-30 minutes

1 package of "spring roll skin wrappers"
1 cup thinly sliced red (or green) cabbage
1-2 cucumber or carrots, julienned
1 sliced avocado
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaves

Almond Dipping Sauce
1/2 cup almond butter (creamy or crunchy)
3/4 cup warm water
1 Tbsp rice or white vinegar
1 Tbsp sugar or agave syrup
1 Tbsp coconut aminos, tamari, or soy sauce
1/2 tsp salt
1 tsp fresh shallot or onion
1/2 tsp (or more) fresh thai chili (optional)

1. Thinly slice all veggies into strips and place in separate clusters on large plate. Remove herbs from stems and add whole leaves to plate as well.

2. Boil water and fill very wide bowl or pie plate about half way full, let sit for a few minutes to cool ever so slightly. Two at a time, soften spring roll sheets by dipping them into the hot water, using your fingers to move them around. Depending on hotness of water, it will take about 2-10 seconds for them to soften. They should be pliable but not mushy and falling apart, think al dente pasta, as they will continue to soften even out of the water. Layer two softened spring roll sheets on top of one another on cutting board (wood works well here) and fill bottom third with a a bit of each veggie and herbs, do not overstuff! Less is more here. Roll up like you would a mini burrito, tucking in sides and rolling up tightly. It will conveniently stick to itself, making this very easy. Cut in half and place on serving plate.

3. In a blender combine all ingredients for almond dipping sauce and process 10-20 seconds until very creamy. Transfer to small bowl and top with chopped scallions or additional chopped chili pepper, if desired.

CommentsTags vegan gluten free soy free easy thai vietnamese dinner lunch vegetarian vegetable healthy snack party food

Rainbow Veggie Lentil Fried Rice

This perfectly seasoned lentil fried rice is studded with a rainbow of fresh veggies, and makes a perfect protein rich dinner, or lunch the next day. It’s become one of our favorites for winter weeknight meals, as it’s easy, nourishing, comforting and colorful all at once. Change up the veggies used based on what you have on hand, just try to use as much color as possible. Fresh herbs like basil, mint, parsley or cilantro are nice additions as well, and add nutrition, color and flavor. Top with toasted nuts or seeds if you like, sesame, almonds, peanuts or cashews are all delicious crunchy additions. Enjoy!

Rainbow Veggie Lentil Fried Rice

Serves 4

Prep time: 20-25 minutes Cook time: 25 minutes


1.5 cups rice (any variety will do, but long grain varieties are nice)
1 cup brown or green lentils (just not orange/red ones)
1 onion, or large shallot, chopped
3 cloves garlic, finely chopped
1" piece of ginger, peeled and finely chopped
1 cup carrot, thinly sliced
1 cup mushrooms, thinly sliced
1 cup sweet potato, cut into thin strips
1 cup red bell pepper, thinly sliced
1 cup kale or spinach, chopped
1 cup red cabbage, thinly sliced
1/2 cup fresh herbs of choice; cilantro, basil, parsley, mint (optional)
1/4 cup toasted nuts or seeds of choice; chopped cashews, almonds, peanuts, sesame seeds, etc (optional)
2-3 Tbsp sesame oil
2 Tbsp soy sauce, tamari, or coconut aminos
1/4-1/2 tsp salt (or to taste)
1 Tbsp agave, sugar or sweetener of choice
black pepper or cayenne pepper to taste
3.5-4 cups water, or more as needed

1. Begin by cooking your rice and lentils in the same pot. Just stir them together and add water, cover, bring to a boil, and lower to a simmer. Let cook undisturbed for 20-25 minutes until lentils are rice are both cooked through and water has been absorbed completely.

2. While rice is cooking, slice and chop all veggies and set aside. When rice is almost done, begin cooking veggies in the largest pan you have, a wok is perfect, if you have one.

3. Heat 1 Tbsp of sesame oil over medium-high heat and add onion, garlic and ginger. Stir fry for 2-3 minutes until onion begins to soften and garlic is fragrant (stir frequently so garlic doesn't burn). Add carrots, mushrooms, and sweet potato. Stir fry for an additional 4-5 minutes until sweet potato begins to soften.

4. Add 1/2 Tbsp of sweetener, a pinch of salt, a pinch of pepper and 1 Tbsp of soy sauce (or substitute) and stir to combine. Add kale and cabbage and let simmer over medium heat until kale and cabbage have wilted, about 3-4 minutes. Transfer veggies to a large bowl and season to taste.

5. When rice/lentils are done, use the same pan/wok and heat 1 Tbsp sesame oil over medium high heat. Add rice/lentils and stir fry with 1 Tbsp of soy sauce, 1/2 Tbsp sweetener, pinch of salt and pepper. Keep stirring and stir frying until rice and lentils begin to dry out a bit, if they get a little crispy, even better.

6. Add veggies back into pan with rice and lentils and toss well, add fresh herbs if using, and top with nuts/seeds before serving if desired. Season to taste as needed. Enjoy!

CommentsTags vegan gluten free soy free asian fried rice dinner lunch recipes ideas fast comforting homemade vegetable healthy veggie fire and earth kitchen

Dec 20, 2014

Malai Kofta

I share with you one of our all time favorite Indian dishes, Malai Kofta. Traditionally, this dish is a rich combination of fried potato, veggie, and cheese meatball/dumplings floating in a creamy spiced tomato sauce. Served with rice or flat bread, it really is a treat. Of course we modified this recipe and made it both vegan and gluten-free, but kept all of the tastiness and fragrant flavors. It does take a bit of prep work, so save it for a weekend or a day when you have a bit of extra time. If you want to make ahead, you can make the sauce ahead of time (actually tastes better when made a day ahead), and simply reheat and drop in the freshly made dumplings. These crispy potato delights can be baked as I show you here, or fried until golden brown on all sides. This was probably the dish that got us hooked on Indian cuisine back in the day, I hope you enjoy it as much as we do!

Malai Kofta (Vegan and Gluten-Free)

Serves 2-4

Prep time: 30-45 minutes Cook time: 30 minutes


Kofta (Crispy Potato Veggie Meatball/Dumplings)
2 cups russet potato, unpeeled and chopped
1/2 cup carrot, chopped
1/2 cup peas, frozen
2 Tbsp toasted cashews, finely chopped
1/4 cup fresh cilantro, chopped
1/2 tsp salt, or to taste
1/4 tsp turmeric
1/4 tsp black pepper
1/4 tsp ground cumin
1/2 cup chickpea flour

Spiced Tomato Sauce/Gravy
1 tsp whole cumin seeds
1 tsp ginger, peeled and finely chopped
1 cup yellow onion, diced finely
1 tsp serrano chili, finely chopped (or pinch of cayenne)
1 cup tomatoes, chopped or pureed
2 Tbsp cashews, toasted and ground (coffee grinder works well)
1 cup canned coconut milk
1 cup water, or as needed
1/4 tsp garam masala (leave out if you don't have it, or put pinch cinnamon)
1/4 tsp turmeric
1/4 tsp coriander, ground
1/4 tsp salt, or to taste
1/4 tsp black pepper
1/4 cup fresh cilantro, chopped

1. Preheat oven to 450 degrees. Bring a medium pot of water to boil and add potatoes and carrots, cook for 10-15 minutes until easily mashable with a fork. Add peas and cook 1-2 minutes more, then drain water and transfer to a large mixing bowl to cool.

2. Meanwhile start sauce in a deep skillet, sauté pan or wok. Heat 1 Tbsp of medium-high heat oil over medium heat. Add cumin seeds and cook until they begin to sizzle. Add onion, ginger, and serrano pepper if using. Cook for 3-4 minutes, stirring occasionally until onion begins to brown. Add tomatoes and cook for 3-4 minutes more. Transfer mixture to a blender (or food processor) and carefully blend until smooth. Return to pan and add remaining ingredients, saving water for the end and adding as much as you need to make a nice gravy consistency (it will continue to thicken as it cooks). Combine ingredients and stir well, let it bubble gently over low heat while you prepare koftas. If too watery, you can add additional cashew powder to thicken it.

3. Add remaining ingredients to koftas, stir and a thick dough will form. Oil a metal baking sheet and form koftas into golf ball sized balls, placing a few inches apart on sheet. Bake at 450 degrees for 10-12 minutes until crispy on the bottom and flip over. Bake an additional 10-15 minutes until crispy on all sides.

4. When koftas are done, drop them in the heated gravy and serve immediately with rice or bread of your choice

CommentsCategories gluten free vegan Tags vegan gluten free cooking dishes Indian dinner recipes recipe vegetarian meat free dairy free healthy homemade restaurant style tasty plant based fire and earth kitchen

Nov 24, 2014

Garlic and Thyme Pan Seared Mushrooms

If you like mushrooms, you’ll love this dish. I like to serve these over pasta, rice, mashed potatoes, toast….the list goes on. You can use any mushrooms, though our favorite is portobello, crimini, or chanterelles as you see in the picture. But regular ol’ white button mushrooms would work great as well. The key to delicious mushrooms is to cook them over medium heat until they release their water and start to crisp up a bit. At that point you can add lots of chopped garlic, a splash of white wine if you like, and a generous pinch of thyme. Salt and pepper to taste and they’re ready to devour!

Garlic and Thyme Pan-Seared Mushrooms

Serves 2-4 Prep time: 10 minutes Cook time: 15 minutes


1 lb mushrooms of choice; crimini, portobello, white button, chanterelle, shiitake, etc, sliced thinly
2 Tbsp finely chopped fresh garlic
1Tbsp thyme, fresh is great, but dried is fine too
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
1 Tbsp olive oil, or use non stick pan
2 Tbsp of white wine, optional
2 Tbsp fresh chives or green onions, finely chopped, optional

1. Gently heat olive oil in a skillet over medium heat, or if skipping oil, heat a non-stick pan. When hot, add mushrooms and cook for a good 5-10 minutes, stirring occasionally, depending on the water content of the mushroom you're using. (White button and crimini cook fastest, chanterelle, shiitake, and portobello take a bit longer)

2. When mushrooms have begun to release their water, continue stirring until they begin to brown. Add white wine if using, or skip and add the garlic, thyme, and salt and pepper.

3. Cook an additional minute or two to mellow the garlic, and get it nice and golden. Take care not to let the garlic burn. Season to taste and sprinkle with chives or green onions just before serving. Enjoy on toast, over pasta, rice, as a side, or served as a nice appetizer. Enjoy!

CommentsTags vegan gluten-free mushrooms mushroom dishes tasty recipe recipes dinner ideas how to cook with fast easy fall thanksgiving side dishes fire and earth kitchen