The Nut-Free Vegan

A plant-based blog of vegan recipes for people who have nut allergies or just like great food.

Salads

Winter Detox Salad with Orange Vinaigrette

This is my first post in two weeks because life has gotten in the way a little bit, as it tends to do this time of year. But I’m back to my weekly schedule now and am super excited to share this recipe with you. I’ve been running quite a bit lately, training for a…

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Vegan Yack Attack On the Go: Cookbook Recipe and Giveaway

When I decided to start The Nut-Free Vegan last year, one of the places I looked to for inspiration was Vegan Yack Attack. I’d been a reader for a while, and when it came time to build something of my own Jackie’s recipes and photographs were incredibly influential. That’s why it’s extra exciting to be…

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Kale Caesar Salad with Nut-Free Dressing

Everybody loves a good Caesar salad. I used to devour them like crazy when I was young . . . until I found out they often had anchovies as an ingredient. The idea of that freaked me out. Funny how you can love something until you understand what it is, and then your preconceptions get…

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Southwestern Detox Salad

It recently occurred to me that a lot of the recipes I post on The Nut-Free Vegan incorporate processed foods like fake meat and dairy-free cheese. These—especially the latter—are important ingredients that I think those just starting a vegan diet appreciate. For those of us with nut allergies, the cashewless cheese is super helpful so…

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BBQ Seitan Salad

According to the 10-day outlook on my phone’s weather app it seems like spring might have finally arrived here in the Northeast (though I wouldn’t be the least bit surprised to wake up to a foot of snow come Mother’s Day). This is great news because I’m so ready to leave a few layers at…

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Watermelon Salad with Quinoa and Herbed Tofu Feta

Summer is winding down and that means watermelon won’t be in season much longer. Like every year, I feel I didn’t eat enough of it. However, I do have a whole one sitting in my refrigerator for when I get home tonight, and I’m going to dive in as soon as I set my bags…

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Easy Chickpea Salad

For the past year or so I’ve been hearing a lot about pulses. If you’re not sure what these are, they’re things like beans, lentils and chickpeas. I guess word is out that they’re pretty good for you. I try to use them as much as I can, but I have to confess that I’m…

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Meat-Free Chef Salad

The chef salad is a classic. It’s in every diner in America and is a go-to for a lot of folks for an easy meal. Though its origins and recipe are disputed, its ingredients are pretty much standard: hard-boiled eggs, cheese and a bunch of meat. That’s obviously not something I’m interested in supporting, so…

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Instagram

  • I'll have a new recipe later this week, but until then I think you'll really like this Baked Jalapeño Falafel. It's low-calorie, full of great flavor and versatile enough to use in just about any dish you can think of. And at only 30 minutes this tasty falafel is super easy to make! So grab the link in the bio and give it a try.
  • Ever since I first worked on this recipe for the site I’ve loved it. And on cool, cloudy days like we’re having here in the northeast today, it’s the perfect comfort food. This Southwestern Pozole is spicy and full of amazing flavors. It’s also loaded with @beyondmeat “Chicken” Strips and @uptonsnaturals Chile Lime Jackfruit. So many great tastes that I think you’ll love. Grab the link in the bio and check it out.
  • I'm taking a break from posting food today to celebrate #NationalFarmAnimalsDay. This started in 2005 to raise awareness around the terrible, short lives animals headed to slaughter are forced to live, and to aid in finding homes for abused and abandoned ones that aren't even good enough to send to the slaughterhouse in the eyes of their owners. To me, this is a day to celebrate the people and organizations who are out there making a difference through awareness and action. There are way too many to name, which is encouraging, but I'll list a few accounts I think you should follow to honor the day and those animals it is for. If you're here you probably already know most of these names. In case you don't, here goes: Starting with @Catskill_Animal_Sanctuary, which is where I took this photo of Scott, possibly my favorite pig in the whole world. The work they're doing is incredible—from rescuing animals, educating the public and even offering up vegan recipes on-site and in their upcoming cookbook. They even launched a vegan mentor program called New Leaf, which I'm proud to be a mentor in. Then, of course, there are other amazing sanctuaries like @farmsanctuary, @oddmaninn, @skylands_sanctuary, @gentlebarntn, @lancasterfarmsanctuary, @woodstocksanctuary and a million more. Then there are the activists, people like @jamesaspey, @earthlinged, @ethically_elizabeth, @moby, and groups such as @laanimalsave, @compassion_over_killing @animal_advocates_scpa. Then there are my favorites, the animal photographers who show the beauty and humanity in these animals, whether they've been saved or are on their way to slaughhter: @sfisherx and @isaleshko. . There are so many more that I don't know about, can't remember off the top of my head or just don't have the space to name here. So if you know of any animal rights accounts, please list them in the comments so all of us can check them out and continue to learn about all the people and organizations who work tirelessly to give farm animals the respect they deserve.
  • I had a lot of fun shooting (and eating!) these Baja Cauliflower Tacos with Mango Relish from @theeddiegarza for the new issue of @vegnews. It’s always great to do work for them and try out the amazing recipes they print (and post). If you’re not subscribed, get on it!
  • NEW RECIPE: I don't bake too often because it doesn't always work out very well for me. But I decided to give it another try with these awesome Earl Grey Cupcakes with Lemon Buttercream Icing. 🧁 After visiting England a few months back, my wife and I have been drinking copious amounts of tea, probably as a way to pretend we're still over there. I thought it'd be fun to incorporate it into something other than just a cup for drinking, so these are the result. Moist, rich and still kind of subtle, they're some pretty darn good cupcakes—and that's coming from someone who fully admits to not baking very well. Don't take my word for it though; get the link in the bio and give them a try for yourself!

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