Chocolate-Pumpkin Cake

This cake has become my holiday-party staple and has only increased my love for Post Punk Kitchen (though I doubled the recipe, because on the margin, who doesn’t love more cake).

Before I became a vegan I loved baking. Cooking is an art, but baking is more of a science. I like to experiment and taste the recipes in the process–adding something here, omitting something there–but with baking there’s little room to improvise after you place it in the oven. Sometimes the requirement to follow directions can be relaxing. It’s like whatever happens is out of your control. I’ve been avoiding baking because of my fear of substitutions, but I’ve slowly realized how ridiculous that is–and this recipe is a prime example of that.

I usually don’t post two photos up top, but the first one is a bit misleading. I made it in a bundt pan because I thought it looked prettier, but I’ve had the best results in a loaf pan.

Chestnut-Lentil Pâté

Around this time of year, my dad get’s very serious about his chestnuts. (You know how it goes.) I was never a fan of peeling the chestnuts, so I didn’t get serious about my love for them till last Thanksgiving when I made Seitan Roulades with Chestnut Stuffing (and discovered the joys of things that come prepeeled). Considering how much of a fan I am of dips, I couldn’t help myself when I discovered this recipe in Veganomicon. I also came across their extensive dips section, so expect some curried carrots in your future. This pâté is rich but subtle, and unlike most vegan pâtés doesn’t have any mushrooms (not that I have anything against mushrooms!).[You'll need a food processor for this recipe.]

Tempeh ‘Crab’ Cakes

I was wrong, a good Tempeh recipe isn’t hard to find–this one is also a favorite–and these ‘crab’ cakes are one of the most popular things I’ve made (especially among nonvegans). Adapted from the always fabulous Post Punk Kitchen they’re also perfect for Hanukkah (after all it’s not about the potatoes, it’s about the oil and these definitely meet that requirement). I was hesitant to try and make these at first because of my disdain for “patties” and my apprehension about the veganaise, but I’m thankful that I gave it a go. Two things to keep in mind: No matter what anyone tells you, you should only use Panko. Other breadcrumbs are crap. Go Panko or go home. Secondly, and not as important, but I like to add nori because, in my mind, it gives it a fishy flavor, but you should feel free to do without it. This recipe works best when you prepare everything the night before–letting it sit in the fridge overnight and then fry the following day. Often vegan “patties” like this will fall apart, but if you let it sit overnight it’s more likely to stay whole. [If you're looking for more traditional fare, check out my latke recipe from last year.]

Kale Pesto

If you’re looking for an even simpler kale recipe, try this Kale Pesto. It’s a bit heavier than your classic basil pesto, but it’s perfect on a rasin nut bread or with some fresh pasta (or if you’re really into pesto, right off the spoon). I like it on the thicker side but you can always smooth it out with some more olive oil. And yes, I know that I’m in desperate need of better photographs… but for now. [While this recipe is beyond simple, you will need a food processor.]

Simple Kale Salad with a Lemon-Miso Dressing

As a vegan, sometimes I feel like it’s my duty to love Kale–and I do–but it’s not always so easy to eat it raw. There are lots of kale chip-lovers, and I love to steam or saute the leafy green, but I couldn’t figure out a way to eat it in a simple salad. That all changed for me when I tried the kale tapa at Sacred Chow, the trick, it turns out, is to “massage”–yes massage–the marinade into the kale and let it sit for a bit. Over there, they are fans of a dijon dressing, but lately I’ve been partial to this lemon-miso one with a little harissa kick. Walnuts and radishes add a nice crunch. It’s based on a recipe I made here.

Black Bean and Butternut Squash Salad

This simple salad is my go-to bean salad for a pot-luck side dish or brown-bag lunch (well after this one). It’s especially perfect when butternut squash is only 59 cents a pound at Whole Foods! If you’re looking for a source, it’s adapted (and simplified) from this Food & Wine recipe.

Tortellini with Cashew-Tofu Ricotta and Arugula Pesto

Apologies. While the summer hasn’t been light on cooking, I’ve neglected this here blog. But I’m making it up to you with this recipe. It’s a bit more complicated than usual, but it’s well-worth the effort. If you make it all the way to the end of the post you’ll also be rewarded with the first ever (and hopefully soon to be recurring feature) Krule in the Kitchen blooper reel. But now on to the recipe.

As is often the case, this recipe is inspired by the vegan-chef hero Tal Ronnen and his essential cookbook The Conscious Cook. My family has rediscovered pesto (as you can tell, I’m a huge fan) so I decided to have some fun with it. I’ve never made my own pasta and don’t own a pasta maker so this recipe works for newbies like me and doesn’t require a pasta maker, though I imagine it would help out tremendously.

The only other thing I’ll say about this recipe is that the below photo doesn’t do it justice. Try it out and see for yourself.