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Welcome!

Welcome to David's Vegan Kitchen - featuring my latest cookbook: David's Vegan Home Cooking.

For me, the "healthy and safe" diet is the one that embraces a wide variety of fruits, vegetables, beans, and whole grains, and includes "modest" amounts of seeds, nuts, and such nourishing oils as coconut oil, flax seed oil, and olive oil.

Such a diet excludes all animal protein, cholesterol, gluten (a hard-to-digest protein found primarily in wheat, barley, and rye), saturated animal fat, and refined flours and sugars.

All of my book recipes follow this approach. The recipes are quick and easy to prepare and require no prior cooking expertise.

David Gabbe
Portland, Oregon

A Sample From David's Book: Boston 'Baked' Beans

This hearty stove-top bean dish - hot or cold - makes an ideal accompaniment to a bowl of hot brown rice or buckwheat and a salad. The beans are both sweet and savory, with a hint of smoky flavor thrown in.

I like to make a double or triple recipe, then freeze leftovers in 2-cup glass jars (leaving 1" on the top for expansion). The beans will last a good week in the fridge, but several months in the freezer.



  • 2 cups cooked navy or pinto beans
  • 1 medium onion (chopped)
  • 1/2 cup blackstrap molasses
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil or olive oil
  • 1 tablespoon Dijon-style or stone-ground mustard
  • 1 teaspoon each: garlic powder and liquid smoke (optional)
  • pinch of ground black pepper
  • 1 tablespoon arrowroot mixed in 1 tablespoon cold water

  1. Combine all ingredients in pot, except arrowroot mixture.
  2. Bring to simmer over medium heat. Reduce heat, cover, and simmer 15 minutes, or until onions are tender. Stir occasionally.
  3. Stir arrowroot mixture into simmering beans. Continue simmering, stirring constantly, until sauce thickens, about 15 seconds.

Note: Refrigerate leftovers and use within 5 days or freeze.

Yield: 3-4 servings

David's latest cookbook
is available,
click here to order!

Cookbook