Author Archives: Adrienne Asher // Blackberry Season

Savory Morning Oats

Generally, I top my morning steel cut oats with half a chopped apple, a few chopped walnuts, two chopped dates, and a splash of plain almond milk. But lately, I’ve been wanting savory flavors, so I’ve been creating these, which always incorporate greens, and come in a variety of flavor profiles from around the world. Here’s my collection—

MEXICAN
Steel … Read more

Vegan Potatoes Gratin

Here’s a special occasion dish—special because it has much more oil than many of my recipes, though I’ve included low-fat notes. It’s very easy to make and has a somewhat “cheesy” quality from the nutritional yeast. Yum!

Vegan Potatoes Gratin

White Sauce
2 tablespoons olive oil (for lower fat, use stock)
8 cloves garlic, minced
2 tablespoons whole wheat pastry

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Vegan Eggnog

Vegan Eggnog

2 cups homemade cashew milk or Silk Cashew Milk (yummy & rich!)
½ cup Trader Joe’s extra thick and creamy Coconut Cream
⅓ cup raw cashews (soaked overnight or for at least 30 minutes)
—Cashews are optional, but important if you leave out the coconut cream
4-6 Medjool dates
1 teaspoon vanilla extract
1/2 teaspoon freshly ground nutmeg… Read more

Masoor Dal (Spiced Red Lentils)

Aromatic, filling, delicious—what’s not to like? This dal is great paired with a spinach saag and some flatbread.


Masoor Dal (Spiced Red Lentils)

2 tablespoons vegetable stock
1 cup finely chopped onion
2 ½ cups (10 ounces, about 1 medium) finely diced sweet potato
1 tablespoon minced ginger
2 garlic cloves, minced
1 Thai chili, or 1 large serrano chili,

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