There’s a new category of food in our house these days that I like to call “decadent vegan.”  Regular vegan food, as everyone knows, is steamed quinoa with shredded carrots and a squeeze of lemon, but decadent vegan food is different.  It’s this creamy, hearty pasta, and my first experiment with deep-frying and that addictive roasted squash salad that we’re still making every chance we get.  In truth, a lot of recipes on this site fall into the decadent vegan category, but for some reason I hadn’t thought of them that way before.  This year, I’m making a conscious effort to cook more vegan meals.  Decadent, delicious vegan meals.

What are your favorite recipes or ideas that fall into the decadent vegan category?  Please share!

If you keep a jar of caramelized onions in the fridge, as I’ve been doing lately, this recipe can be prepared in the time your pasta takes to cook.  And if you don’t keep a jar of caramelized onions in the fridge, I encourage you to start. Continue reading →