My (current) all-time-favorite recipes

It's week 10, and I was at a conference and therefore didn’t get any cooking done.

So, I now bring you my (current) all-time favorite recipes!

I wouldn’t have started cooking through Isa Does It if there weren’t already some of my favorite go-to recipes within its pages. Look these up and make a grocery list stat, so you too can enjoy the ultimate deliciousness from Isa.

Red-hot BLTs

Like Isa, I am a big lover of Frank’s Red Hot sauce, which this recipe uses to great effect. Sometimes I’ll cook the tempeh in my air fryer, because I find that it does splatter when you sauté it in the pan. I also unabashedly love vegan mayo (Vegenaise is the original and still my favorite) and nice sourdough sandwich bread, so this recipe has my heart.

New England Glam Chowder

One of the first few recipes I ever made from Isa Does It, this remains a classic for me. Over the years I’ve tweaked it a little bit, mostly I just like to add extra lemon and I find cutting nori sheets difficult (perhaps my knives are just dull) so I either just cut it with kitchen shears or blend it into the cashew cream - but warning if you do blend it in, it tends to make the soup kind of a gray color, but it still tastes delicious.

White wine risotto with peas and shiitake bacon

This is a newer favorite but I instantly fell in love. I had a bag of risotto in my pantry that had just about the amount needed for this recipe. I also often have a bottle of wine in the fridge that I opened and never finished, so tossing it into a dish is perfect. As Isa herself admits on other recipes (see New England Glam Chowder notes), shiitakes can be expensive, so I opted for a chefs mix that included shiitakes and a few other types. I also took her up on the suggestion to add a protein which leads us too…

Garlicky thyme tempeh

Okay, incredible. If you’re someone who wants to try more tempeh, make this recipe. I learned the importance of steaming tempeh from Isa (it gets rid of some of the bitterness) and this marinade plus cooking it on a grill pan (which is also new to me and I’m like what did I do without you?!) this is some seriously tasty tempeh.

Roasted Butternut Alfredo

Whip this one up for fall! The recipe includes guidance on using either fresh or canned butternut squash, which I love. It’s one of the things that makes this cookbook so practical. I’ve made it both ways, and honestly I don’t know if I could tell you the difference so make whichever method pleases you. It includes miso and white wine - some of my favorite flavors!

Creamy sun-dried tomato penne with broccoli

Every now and then I’m craving the tang of a sun-dried tomato. This recipe calls for them dry, not oil-packed, but the Trader Joes sun-dried tomatoes in oil are my favorite and I almost always have them on hand so I've used them in this recipe and it still turns out great. If you’re looking for a new go-to tomato-based pasta recipe, give this one a try.

Beefy asparagus stir fry with fresh herbs

Do not skip on the fresh herbs here! Oftentimes a recipe will tell you if you can make that replacement, and here, the herbs are such an important part of the sauce, it really makes a difference. I also love this sauce so much I usually double what’s called for in the recipe so I can really bathe my stir fry in it. I’ve had this over rice and I also love it over slippery chewy rice noodles.

Muffin pan mini omelets

Even before vegan eggs were big on the scene, this unassuming recipe was putting in the work for vegans looking for that perfect protein to add to their morning plate. Even now, with vegan eggs many grocery shelves, I love this recipe because of its simple ingredients, ability to store well, and it fits perfectly on an english muffin.

Norah's lemon-lemon cookies

Usually in my sweets I am a nutty or chocolate-y fan, but when I’m craving citrus this is a go-to. I made a huge jar of them for the very first vegan cookie swap I hosted around the holidays, and they were a hit! Definitely be sure to let them cool all the way before you try to ice them!

Almondine cookies

I am obsessed with almond in desserts, so it’s not surprising that I love this recipe. It calls for 7 oz of almond paste, which I always must sample, and it’s just such a comforting flavor to me. This is another one I’ve made for many holiday gatherings and there is never a crumb left behind.

Weekly reflection

I have missed cooking this week, but was pleasantly surprised by how good the vegan food offerings were at the conference! They had Just Egg frittatas at breakfast, good salads at each lunch, and tacos on day one with lasagna on day two. The Wynn resort restaurants (while crazy pricey) also had pretty decent vegan options, though both of my noodle dishes were overly salted. I am looking forward to getting back home and diving into some fresh recipes!