Connoisseurus Veg

Alissa Saenz is an attorney, recipe developer, food writer and blogger behind Connoisseurus Veg, a food blog focusing on delicious vegan recipes that can be enjoyed by everyone! When she's not in the kitchen or blogging about her kitchen creations, Alissa spends time running her own intellectual property law practice, reading, creating artistic works of all kinds, and practicing yoga.

Greek Chickpea Lettuce Wraps

Chickpeas, red peppers and kalmata olives are tossed in a garlicky lemon and olive oil dressing, smothered in silken tofu tzatziki, and stuffed into crisp lettuce leaves in these flavor-packed Greek chickpea lettuce wraps. I’ve always been what I consider to be a generally healthy eater, but there was definitely a time when I would have skipped over this blog post if it showed up in my feed. I would have skipped anything labeled “lettuce wraps,” for that matter, in search of some bread ....more

No Churn Raw Vegan Chocolate Ice Cream

No ice cream maker required! All you need is five ingredients and a blender for this decadent raw chocolate vegan ice cream. I do own an ice cream maker ....more

Deconstructed Spring Roll Bowls

Gingery cabbage, carrots and edamame are dressed in rich peanut sauce and served with baked spring roll chips in these deconstructed spring roll bowls....more

Vegan Spinach and Artichoke Soup

This creamy vegan spinach and artichoke soup is made with a rich and dairy-free base and seasoned with garlic, dill and scallions. I’m getting more into the swing of keeping a posting schedule. When I say that, I mean, as opposed to just waking up in the morning, picking my favorite recipe and hitting the publish button ....more

Seitan + Chickpea Salad with Dill and Almonds

This hearty vegan seitan and chickpea salad is made with creamy vegan mayo seasoned with fresh dill and scallions. It goes great between a couple bread slices, in a wrap, or straight from the fork. I’m always happy to see Friday, but this week…it has been a week ....more

Tofu Stir-Fry with Tamarind Coconut Sauce

Stir-fried veggies and crispy tofu are cooked up with a rich coconut tamarind sauce in this flavorful Thai inspired tofu stir-fry. This dish bears very little resemblance to what I originally had in mind. I ate at a Thai restaurant a while back and ordered something described as “stuffed tofu.” I remember it being delicious, and I thought stuffing tofu sounded brilliant ....more

Maple Ginger Vegan Strawberry Shortcake

This decadent vegan strawberry shortcake is made with a double layer of rich vegan shortbread, stacked with coconut whipped cream and maple ginger marinated strawberries. Today’s post is going to be a short one. Once again I’m scrambling around to get my post together at the last minute ....more

Red Lentil Taco Soup

This hearty vegan taco soup is made with Mexican spiced red lentils, and topped with rich avocado crema and crispy tortilla strips. When I was eight years old, my family up and moved across the country, from the Philadelphia area, to the San Diego area, where we spent about six years. Even at that age, the difference in the Mexican food was apparent ....more

Beer-Battered Tofu Tacos with Mango Salsa

These decadent vegan tacos are made with crispy beer-battered tofu slabs topped with avocado slices and a sweet and crunchy mango salsa. Photos by Emily Caruso Things have been so crazy lately – I barely know what day it is. 2015 is the year of busy, busy Alissa, and even though I’m pretty psyched about my recipes as of late, my posting schedule has been a bit on the haphazard side ....more

Vegan Lasagna Primavera with Pesto Cashew Cream Sauce

This rich vegan lasagna primavera is made with layers of pasta, veggies, spinach tofu ricotta and cashew pesto cream sauce. My Easter weekend will be all about Mexican food. Actually, we’re not really doing anything for Easter, but my Mom’s birthday celebration is also this weekend and she specifically requested my black bean sweet potato tostadas, which were a recent favorite ....more