Author: Tamasin Noyes

Tamasin (Tami) Noyes is the author of American Vegan Kitchen, a cookbook that covers everything from diner comfort foods to modern bistro fare, with a solid focus on flavor. She also co-authored Vegan Sandwiches Save the Day!: Revolutionary New Takes on Everyone's Favorite Anytime Meal, and has a vegan grilling cookbook in the pipeline. For even more of her recipes, visit Tami at her blog Vegan Appetite.

The name sounds fancy, but this vegan bourguignon is easy, delicious and one of those dishes that tastes complex without being complicated. Unlike classic beef bourguignon, there’s no braising, so it needs minutes, not hours, to prepare. Nevertheless, it’s special enough for a romantic dinner (wine and chocolate in one!), or cozy enough for a chilly night with family. And yes, it really is beef-free, dairy-free, and plant-based. Vegan Bourguignon Easily Stirs Up Dinner Traditions This vegan bourguignon became a Valentine’s Day tradition for Tamasin Noyes, a prolific cookbook author. But she finds herself making it often, even after the beloved…

Read More

Forget the cream cheese and sour cream alternatives. This dairy-free spinach artichoke dip uses a delicious blend of whole food ingredients, and just a touch of cheese alternative (don’t worry, it will melt in this recipe!) to create amazing flavor and richness. Plus, it’s vegan-friendly, naturally gluten-free and soy-free, and takes just minutes to prepare! Dairy-Free Spinach Artichoke Dip that’s Baked to Creamy Perfection This recipe was created by Tami Noyes, back in her busy cookbook creating days. Here’s the quick story of how it was developed. Recently, I got a note from one of my tester friends, Kip Dorrell,…

Read More

Gazpacho is a cold tomato-based raw vegetable soup that credits its origins to Spain. It has been enjoyed throughout the years as a light summer meal to help cool off and to take advantage of summer’s abundant produce. This vegan gazpacho is a traditional chunky-style version that has a few modern twists, like fire-roasted tomatoes. Beat the Heat with Fire-Roasted Tomato Vegan Gazpacho This recipe was originally shared with us by Tami Noyes, as a sample from her cookbook American Vegan Kitchen. The chopping will give you an arm workout, but otherwise, it’s very fast and easy to make.  And…

Read More

Cookout season is here! It’s time to fire up the grill and bake up some wholesome buns to go with your veggie burgers. Sure, you can buy some great hamburger buns these days, but like anything else, homemade are always better. And these white-wheat hamburger buns are far healthier than just about any brand you can find! Healthy White-Wheat Hamburger Buns made with 100% Whole Grains This easy vegan recipe for white-wheat hamburger buns is packed with whole grains and made tender with just a bit of oat flour. Lighter than some whole grain recipes, thanks to the white wheat…

Read More

This delightful whole grain English muffin bread was originally shared with us by my friend Tami Noyes. We’ve given the post a big update with some more details, but stayed true to her classic recipe. It’s a simple bread that requires just a bowl, a mixer, wholesome ingredients, and 15 minutes or so of hands-on time to create. There’s no kneading, no fuss, and unlike many English muffins and recipes, no dairy of any kind! Whole Grain English Muffin Bread with No Knead for Dairy This whole grain English muffin bread is a sneak peek into the Whole Grain Vegan…

Read More

Updated! The mere suggestion of vegan coffee cake gives me this warm feeling of satisfaction. It’s a true comfort dessert that pleases all but the pickiest of people. And best of all, for me at least, it contains not a drop of coffee. Intended for enjoying at breakfast with a hot cuppa joe or in the afternoon with a spot of tea, coffee cake is typically a rich white cake adorned with a wonderful streusel topping, and in this case, filling. Of course, your average coffee cake contains at least a couple of eggs and a hefty dose of dairy, but Tami…

Read More

This vegan iced coffee recipe is a guest post from Tami Noyes, author and co-author of numerous cookbooks, including Vegan Finger Foods, Whole Grain Vegan Baking, Vegan Sandwiches Save the Day, Grills Gone Vegan, and American Vegan Kitchen. With record breaking temperatures everywhere you turn, we can all use some help staying cool. Creamy, chilled drinks to the rescue! Try this amazing vegan iced coffee for an impressive after dinner drink, or to wrap up a fantastic grilled meal as you watch the stars come out. To make this beverage any-age-friendly, or for those who like to indulge without imbibing, this…

Read More

Spring has sprung around my home in Ohio, and I hope it has where you are, too. The daffodils are blooming, the flowering trees are bursting, and asparagus is hitting the stores! To take full advantage of this bounty, I’ve prepared a quick and easy Easter-friendly asparagus appetizer that would be a wonderful for any spring get-together. Savory and delicious, the pastry wrapped asparagus appetizer and tangy dipping sauce can even be made ahead. Just assemble, refrigerate, and bake them right before your guests arrive. When you purchase asparagus, select a bright green bunch that has closed, compact, and firm…

Read More

With St. Patrick’s Day around the corner, thoughts turn to reubens. Truth be told, I could eat a reuben vegan sandwich every day, but for those of you who can’t, here is one for those special times when nothing will hit the spot like a reuben. This version is from my upcoming book, Vegan Sandwiches Save the Day, which is co-authored with Celine Steen. This almost classic vegan sandwich is given a new twist thanks to the global flavors of harissa (from Tunisia), ume plum vinegar (from Japan) and garam masala (from India). Although this recipe calls for an electric…

Read More

This peanut brittle recipe has been knocking around in my recipe box since the early 1980’s. I’m the first to admit it isn’t the healthiest recipe. Besides peanuts, the main ingredients are corn syrup and sugar. Although I usually make it only once a year, this peanut brittle recipe still holds a special place in my heart. Photo by onlinepastrychef on Wunderstock Microwave Peanut Brittle for a Special Vegan Treat Way back when microwaves were new, and roughly the size of dorm room refrigerators, my mom took the plunge and bought our first one. The microwave oven came with a cooking class (which…

Read More

With the change in the weather, like just about everybody else, we’re craving comfort food. And this spicy tomato lentil stew is the perfect solution. Equally delicious after a night of trick-or-treating, or after casting your vote in November, this bold and hearty soup is anything but bland. This flavorful stew can be made to your own heat level by increasing the harissa to taste. Harissa is a Tunisian hot chili sauce that gets its spice from bird’s eye chili peppers, serrano peppers and other hot chillis. Harissa is typically sold in paste form, but you may also see a powdered version…

Read More