Mushroom Pâté

I love French food.  I had the amazing fortune to study abroad in Aix en Provence, and find myself returning again and again to this beautiful country.  I am captivated by their culture, especially their food culture.   Meals are transcendental celebrations that synergistically elevate ingredients into sublime territory.

But French food is not always vegan friendly.  Let’s talk about pâté.  It’s a rich, spreadable meat paste.  What makes it delicious is the savory, fatty richness of the whole thing.   It’s easy to replicate this with plant ingredients.

This pâté has all of the savory richness of the traditional recipe with none of the harm.  Walnuts provide richness, lentils provide body, and mushrooms provide umami.  Whizz them all up in the blender with a few spices and you have a delicious, spreadable French treat.  Pour yourself a glass of wine and enjoy!




Mushroom Pate

Yield: 4 cups

Adapted from David Lebovitz's Faux Gras

  • 4 tablespoons olive oil, divided
  • 1 small onion peeled and diced
  • 10 ounces white button mushrooms
  • 2 cloves garlic peeled and minced
  • 1 tablespoon dried herbs de provence
  • 1/4 cup port wine (or other red wine)
  • 2 cups cooked green lentils
  • 1 cup toasted walnuts
  • juice of 1 lemon
  • 1 tablespoon tamari
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon cayenne pepper
  • sea salt and black pepper, to taste
  1. In a large skillet, heat one tablespoon of olive oil over medium high heat. Add onions and sautee until caramelized. Add the mushrooms, garlic and herbs and cook, stirring occasionally until they are starting to stick to the pan. Deglaze with the port wine. Set aside.
  2. In a food processor, pulse together lentils, walnuts, lemon juice, tamari, sugar , cayenne and remaining oil until smooth. Add the mushrooms and continue processing until smooth. Taste and season accordingly.
  3. Transfer to mixture to small ramekins. Chill in the refrigerator until ready to serve.


For a nut allergy, use sunflower seeds in place of walnuts.

For a soy-free option, omit the tamari and replace with sea salt.



A few weekends ago, Eric and I went to Governor’s Island for a Unicycle Festival.  We discovered the festival around 11:48am on a Saturday, and the festival began at 1pm.  Now, usually I am a snob about jarred peppers.  But we had some on hand, and I wanted to quickly whip up a picnic lunch so we could get on our way.  I threw everything in the blender, grabbed some bread and a few cut up veggies, and we were on our way.

The Unicycle Festival turned out to be disappointingly tiny, but the dip was delicious!  And given how ludicrously simple it was to make, I have since been persuaded to change my snobbish ways.

This makes a delicious accompaniment to the Chesapeake Cakes, but it’s also a fantastic picnic or party dip.

Love and Jarred Peppers,

Amanda Signature



  • 1 12 ounce jar roasted red peppers
  • 1 cup walnuts
  • 1/3 cup whole wheat breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • juice of 1 lemon
  • 1 teaspoon date syrup or other sweetener
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper
  1. Place all ingredients in a high speed blender of food processor. Blend until completely smooth.


For a gluten-free diet, use gluten-free breadcrumbs.

For a Paleo diet, omit the breadcrumbs entirely and increase the walnuts by 1/2 cup.

For a Whole Foods Plant Based Diet, omit the olive oil.

For the Specific Carbohydrate Diet, omit the date syrup.

The Breads and Basics Chapter

rosemary bread

We have arrived at the final chapter!  This one features all the staples that will assist you throughout the other chapters.  Of course you can buy pizza dough from a store, and commercially made vegan sour creams and nut milks, but it’s so easy and fun to make them yourself.  You’ll receive no judgement on my end, whatever you decide to do.  But this chapter is for the DIY crowd who wants to experiment fully in the kitchen.  This chapter features:

No Knead Rosemary Olive Oil Bread

Multigrain Toasting Bread

Whole Wheat Pita Bread

Spelt Flour pizza crust

Olive Oil Challah

Cashew Cream Cheese

Nutmeg Pie Crust


Pickle Brine

Nut Milk

Cashew Cream

Sour Cream

Miso Tahini Vinaigrette

Simple Syrup

Date Dulce de Leche

Vanilla Bean Ice Cream

Here’s the final chapter: Breads and Basics Chapter

Thank you so very much for reading through these pages.  I have poured my heart and soul into these recipes, and it means the world to me that you’re looking at them!  If you have any feedback, questions, comments, or concerns, always feel free to reach out to me at  I’d love to hear what you think!

It’s been a whirlwind few weeks, so The Inclusive Vegan is taking a 2 week summer break.  See you back here soon, with a whole new batch of plant based recipes that everyone can enjoy, together.

Love and Gratitude,

Amanda Signature

The Pantry Delicacies Chapter

Quick Cranberry Sauce Prep

The first time I was in Alaska, I discovered the art of keeping a well stocked pantry.  I was visiting my dear friend Carolyn whose pantry was brimming over with wild blueberry jam, rosehip jelly, and pickled everything.

In Alaska, food that is shipped from the mainland is expensive, so you learn to make do with what you can grow or forage.  It all starts with the edibles you can get your hands on.  And Carolyn very graciously took it upon herself to teach me all her pantry magic tricks.

We went on incredible hikes through Alaskan rain forest, and collected rosehips and other goodies.  We plundered her garden for beets, carrots, and cucumbers.  And when the raw materials had been collected, we got to canning.

This chapter is dedicated to Carolyn and includes five of my favorite pickle recipes, along with quick and easy jams, nut butters, and sauces.  It features:

Single Nut Butter

Spiced Almond Pumpkin Seed Butter

Chocolate Hazelnut Butter

Roasted Peach and Bourbon Jam

Fig and Balsamic Jam

Quick Cranberry Sauce

Wild Blueberry Jam

Chai Spiced Pickled Parsnips

Rosemary and Cinnamon Pickled Red Beets

Ginger Pickled Golden Beets

Juniper Pickled Fennel

Spicy Pickled Carrots

Here it is: The Pantry Delacacies Chapter

Love and Canning,

Amanda Signature

Tomato Jam

IMG_3449Eric and I sometimes remark that we live in a veritable human hive, a 24 story building housing over 400 units.  And yet, we don’t know our neighbors.  In fact, I don’t think I’ve ever been in the elevator with the same person twice, nor would I be able to recognize anyone in my building on the street.

With one exception.  There was this incredibly lovely Jewish family who used to live on our floor.  They would keep their doors unlocked and open for Shabbat each week.  They would prop their front door open with a stroller, and their darling daughter, Ruth, would toddle out into the hallway charming everyone who stepped off the elevator.  Inevitably they would have to chase after Ruth as her curiosity pulled her further down the hallways.  And they would greet everyone who passed.  This, I have found, is a rarity in New York City.

But there are some urban outliers who do manage to build neighborly community.  On a recent trip to Cambridge, I stayed with my dear friends Olivia and Molly.  Community is a huge value for both of them, and they clearly live by their values.  They know and love their neighbors: they lean on them and support them for everything from borrowing a cup of sugar to celebrating major milestones.

As we sat down for lunch that Sunday afternoon, their downstairs neighbor and landlord came and knocked at their door.  She was just looking for a bit of sourdough starter that Olivia had stored in their fridge.  We chatted for a moment and provided her with the starter, and then she made her way downstairs.  A few minutes later, she returned with a jar of homemade tomato jam.  Just because she thought they might enjoy it.

After this beautiful exchange had ended, Olivia asked if I wanted to try the jam.  I did, and it was incredible!  Sweet and spicy and savory and bursting with love. In her overflowing generosity, Olivia sent me back to New York that afternoon with half the tomato jam and the recipe.

We are not quite in tomato season yet, but I hope you’ll keep this in your back pocket for the looming late days of summer when tomato vines hang heavy with fruit.  I hope you’ll think of this recipe then, and use it to make a special treat to share with your neighbors.

Neighborly Love,

Amanda Signature



Tomato Jam
  • 5 pounds tomatoes, finely chopped
  • 3 1/2 cups sugar
  • 1/2 cup lime juice
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 tablespoon salt
  • 1 tablespoon red chile flakes
  1. Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly simmer the jam until it becomes a sticky, jammy mess. This will take between 1- 1/2 hours, depending on how high you keep your heat.
  2. When the jam has cooked down sufficiently, remove from the heat and fill sterile jars, leaving 1/4 inch from the top. Wipe rims, apply lids, and twist on rings. Submerge in boiling water and process for 20 minutes.
  3. When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

Crispy Chickpeas






















I never considered going vegan until I met Julie.   I was living in Norway the year we met, and had decided to try a different challenge every month as part of my New Year’s Resolution.  With 12 months to fill, I would ask friends for challenge suggestions. Julie, my friend and colleague from the University of Life Sciences, suggested we go vegan together for the July challenge.  It sounded fun, so I happily signed on.  Julie and I decided to create a food blog, so that we could exchange recipes and stay in touch after I left the country.

One of the first recipes Julie posted to our shared blog were these chickpeas.  And they are a revelation!  You toss chickpeas in a bit of oil and your favorite spices and roast until crispy.  They add fabulous crunch on top of soups and stews, but they are also fantastic on their own alongside a cold beer.

Love and Chickpeas,

Amanda Signature



Crispy Chickpeas
  • 1 can chickpeas, rinsed and drained
  • 1 tablespoon refined coconut oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cracked black pepper
  1. Preheat oven to 400F.
  2. Gently dry the chickpeas between two paper towels or clean dishcloths, until most of the moisture has been removed.
  3. Toss the chickpeas with oil, salt, paprika and pepper.
  4. Roast for 35-40 minutes or until crispy, shaking the pan every 10 minutes to check their progress.
  5. Allow to cool completely before storing in an airtight container.

Hazelnut Butter


When I was 9 years old, hazelnut butter was a special treat for me and my best friend Laura.  My mom would come home with a jar of it from a local health foods store, and we would eat it out of a jar with a spoon.

It is becoming more and more common to see nut butters beyond just peanut and almond in the grocery stores these days.  A jar of hazelnut butter, if you can find it, will cost you 2-4 times what it’s worth.

Homemade nut butters are some of the easiest and most cost effective recipes on the planet, and hazelnut butter is one of my favorite variations.   It requires just two ingredients and 10 minutes.  That’s it.

Of course, you can jazz it up in myriad ways.  Add some sugar and cocoa powder if you’re in the mood for some homemade nutella.  You can also add a variety of spices, if that’s your jam.  I love adding in garam masala, cinnamon, cardamom, or nutmeg.

If you’re not a fan of hazelnuts, try any nut you please (except walnuts, which will never quite break down into a spreadable paste).  You can also mix and match, just for the fun of it.  Cashew macadamia is a killer combination.  So is pecan and sesame.

And there are a million ways to use it.  Spread it on muffins, stuff it into dates, swirl it into smoothies.  The possibilities are endless.

Love and Hazelnuts,

Amanda Signature



Hazelnut Butter
  • 1 lb. roasted hazelnuts
  • 1 teaspoon sea salt
  1. Place hazelnuts and sea salt in a food processor.
  2. Process until a smooth paste has formed, about 10 minutes. You may need to scrape down the sides a few times throughout the process.
  3. Store in an air tight container for up to one month.


For a raw food approach, use raw instead of roasted hazelnuts. For a whole foods plant based approach, omit the salt.


Homemade Coconut Milk


I love making homemade nut and seed milks.  They taste so much fresher and cleaner than the pre-made stuff you can buy at the store.  But they tend to be a pit pricey.

This homemade coconut milk is super fast, easy, and inexpensive.  It’s not as thick as canned coconut milk, but it’s perfect to pour over cereal, use in baked goods, or drink straight from the container.

It reminds me of when I was little and my mom would buy glass bottles of whole milk.  If you were lucky, you’d be the first one to open to bottle and taste the cream that had floated to the top.  This milk is just like that milk.  The cream will float to the top, and you can either have a decadent first pour or shake before use to redistribute the fat.

Love and Coconut Milk,

Amanda Signature



Homemade Coconut Milk
  • 1 cup dried, shredded coconut
  • 4 cups water
  1. Place coconut and water in a high speed blender. Blend on high until totally smooth, about 1-2 minutes.
  2. Strain the milk through a nut milk bag. Once most of the milk has been strained, squeeze the remaining pulp to extract every last bit.
  3. Pour into a clean, air tight container. Store in the refrigerator for 4-5 days.


If you don't have a high speed blender, just blend on high for an extra few minutes. If you don't have a nut milk bag, you can use a clean tee shirt, a few layers of cheesecloth, or even clean nylons. If you want to flavor to milk, feel free to add a spoonful of cocoa powder, a pinch of sea salt, or some vanilla extract.

Cilantro Lime Gremolata


Gremolata is an amazing condiment.  Traditional Italian gremolata is made of lemon zest, raw garlic, and parsley and adds instant flavor to pasta, pizza, rice, and vegetables.   I decided to switch it up a little by swapping lime zest for lemon, and adding cilantro instead of parsley.  This is the perfect thing to put on top of tacos, coconut curries, or even plain rice.

The great thing about this recipe is you can make it ahead of time.  Gremolata stores really well in the refrigerator for up to 5 days, as long as you cover it with a little oil.  It will add incredible zest and spice to any dish that needs a little pick me up.

Love and Gremolata,

Amanda Signature



P.S. This is also a fabulous condiment for pesto lovers who can’t tolerate nuts.

P.P.S. A note on photo quality:  this picture was taken with my iPhone.  Eric is using the camera right now for a time lapse photo project, tracking the growth of our Red Lion Amaryllis.  I’ll post that once it’s finished!

Cilantro Lime Gremolata
  • 1 cup cilantro leaves, loosely packed
  • 3 large cloves garlic
  • zest of 1 lime
  1. 1. Chop the cilantro leaves.
  2. 2. Add garlic to the cilantro leaves, and continue to chop until the leaves and garlic are minced into small pieces.
  3. 3. Add the lime zest on top, and continue to chop until you have a fine mince.
  4. 4. Use immediately or store in the refrigerator for up to 5 days.

Carrot Salad with Parsley and Pomegranate


I love orange vegetables.  Sweet potatoes, butternut squash, pumpkins, and, of course, carrots.

This is one of my favorite ways to eat carrots.  Usually when I make this salad, I eat way too much and start to turn slightly orange. If, unlike me, you have some self control and eat an normal portion, you’ll simply start to glow from the inside out.

This is bright, fresh, and simple.  You can steam the carrots, or roast them.  You can eat it hot or cold.  You can throw in some parsley, or leftover cilantro.

It’s a colorful, low maintenance, ready-when-you-are recipe.  It makes the perfect as a side salad, or light supper (just add a can of chickpeas).

Love and Carrots,

Amanda Signature

Carrot Salad with Parsley and Pomegranate
  • 2 lbs. carrots, chopped
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 1 cup Quick Pickled Red Onion
  • 1 cup parsley, chopped
  • 3/4 cup pomegranate arils
  • sea salt and pepper, to taste
  1. Preheat oven to 400 degrees.
  2. Toss the carrots with olive oil, salt and pepper. Roast for 20-25 minutes, until tender and cooked through.
  3. Toss the carrots with the onion, parsley, and pomegranate.
  4. Season to taste. If it needs a bit more tang, use some of the pickled red onion brine. If it needs a little more richness, drizzle over some extra virgin olive oil.


For Paleo or Specific Carbohydrate Diets, leave the sugar out of the Quick Pickled Red Onions.

Do you like this recipe?  I’d be so thankful if you’d share it with all your vegetarian and vegan friends!  And for new weekly recipes, subscribe below.