Sinful Kitchen

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Sinful Kitchen Welcome to the Sinful Kitchen page. My name is Ruth Grindeland, and I am glad you are here.

I am a dedicated vegan recipe developer specializing in plant-based Mediterranean recipes that are ready in 30 minutes or less.

10/15/2026

If you have red peppers and tomatoes, roast them first and make this soup.

Roasting brings out their sweetness and gives this roasted red pepper and tomato soup a much deeper flavor than simply simmering everything on the stove. This is a delicious vegan soup made with plant-based ingredients.

I blend the vegetables until smooth, add vegan cream for richness, and finish it with just a little red w**e vinegar to balance everything out.

This is the kind of dinner that needs a big piece of crusty bread on the side.

Visit Sinful Kitchen for the recipe.

Recipe: Roasted Red Pepper and Tomato Soup on Sinful Kitchen.

10/13/2026

Saucy Mediterranean white beans, thick enough to scoop up with bread. This is an easy, high-protein, plant-based dish that you can whip together in a matter of minutes. Let the skillet do the rest of the work.

1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
2 tablespoons tomato paste
¼ teaspoon red pepper flakes, optional
⅓ cup dry white w**e
1 can (15 ounces) crushed tomatoes
⅓ cup vegetable broth
1 teaspoon dried oregano
1 teaspoon finely chopped fresh rosemary
2 cans (15 ounces each) cannellini beans, drained and rinsed
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ cup chopped fresh parsley

10/08/2026

Mediterranean white beans, simmered in a tomato rosemary sauce. It's the fast, easy, plant-based dinner you never knew you needed! A little white w**e adds depth, and the rest is perfect with a glass of w**e. You can make this on weekends, but I love it as beans on toast as a fast one-skillet dinner during the week. Save this for your next busy weeknight dinner. Full recipe at Sinful Kitchen, or comment "recipe" and I will email it to you.

1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
2 tablespoons tomato paste
¼ teaspoon red pepper flakes, optional
⅓ cup dry white w**e
1 can (15 ounces) crushed tomatoes
⅓ cup vegetable broth
1 teaspoon dried oregano
1 teaspoon finely chopped fresh rosemary
2 cans (15 ounces each) cannellini beans, drained and rinsed
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ cup chopped fresh parsley



Click the link in bio to visit Sinful Kitchen and get the recipe.

09/29/2026

This is what happened when I stopped covering eggplant Parmesan in a thick layer of breadcrumbs.

I lightly flour the eggplant and fry it until golden, then layer it with marinara, vegan Parmesan, and mozzarella. The whole thing finishes right in the skillet until the cheese melts and the sauce bubbles around the edges.

You still get everything I love about eggplant Parmesan, but the eggplant actually gets to be the star.

Would you miss the breadcrumbs?

Recipe on Sinful Kitchen.

09/22/2026

Roasting makes all the difference in this Roasted Red Pepper and Tomato Soup.

Instead of simmering everything from raw, I roast the tomatoes, red bell peppers, onion, and garlic first. It concentrates their flavor and brings out their natural sweetness.

After blending, a little vegan cream makes the soup rich and velvety, and a tiny touch of red w**e vinegar balances everything out.

Serve it with plenty of crusty bread for dipping.

Full recipe on Sinful Kitchen.

▢ 4 medium red bell peppers, seeded and quartered
▢ 1 ½ pounds Roma or vine tomatoes, halved
▢ 1 medium yellow onion, cut into wedges
▢ 1 whole head garlic
▢ 2 tablespoons plus 1 teaspoon olive oil, divided
▢ 1 teaspoon kosher salt, plus more to taste
▢ ½ teaspoon black pepper
▢ 2 tablespoons tomato paste
▢ 2 cups vegetable broth
▢ ½ teaspoon dried oregano
▢ ¼ teaspoon red pepper flakes, optional
▢ ½ cup vegan heavy cream
▢ 1 teaspoon red w**e vinegar, plus more to taste
▢ ¼ cup fresh basil leaves

09/15/2026

Lemon tofu dinner is a complete, high-protein, plant-based dinner. The tofu is marinated in a lemon, garlic, and oregano sauce for a light flavor. This recipe also includes lemon roasted potatoes and sweet mint peas. Enjoy this vegan recipe any night of the week or on meatless Mondays. It's designed to give you 3 easy vegan recipes in one place; you can make 1, 2, or all 3.

Grocery List

* 1½ lb new potatoes

* ½ medium red onion

* Lemons

* Garlic

* Fresh mint

* 1 block (14–16 oz) extra-firm tofu

* Peas

* Vegan butter

* Olive oil

* Capers

* Dried oregano and red pepper flakes

* Salt and black pepper

Summer is over, but the bounty is still fresh! Here are five of my favorite plant-based and vegan recipes centered arou...
09/14/2026

Summer is over, but the bounty is still fresh! Here are five of my favorite plant-based and vegan recipes centered around fruit.

1. Peach compote
2. Roasted grape salad (tastes better on day two!)
3. Grilled peach Panzanella salad (always a winner!)
4. Golden beet salad (100% amazing)
5. Apple crumble (super easy and rustic dessert)

Link to my blog in the bio. Which one are you going to make first?

09/11/2026

Spice up your dinners with this easy Harissa Chickpea recipe! Packed with bold flavors, protein-rich chickpeas, and smoky, fiery harissa, this dish is perfect for a quick, healthy, and plant-based dinner.

• ▢ 2 cans chickpeas 15oz each, drained and rinsed
• ▢ 3 tablespoons harissa paste
• ▢ 3 tablespoons olive oil
• ▢ 1 small white or yellow onion, finely diced
• ▢ 4 cloves garlic, minced
• ▢ 1 can full-fat coconut milk
• ▢ 0.5 cups vegetable broth
• ▢ 1 lemon zested and juiced
• ▢ 0.3 cups fresh parsley, roughly chopped
• ▢ 2 tablespoons fresh mint leaves, torn

   

09/10/2026

If you think tofu is boring, you need to try my lemon tofu recipe. The tofu is marinated in a lemon, garlic, and oregano sauce. Then pan-seared to perfection. Included are three recipes in one place: tofu, roasted potatoes, and sweet mint peas. Make 1, 2, or all 3.

Visit Sinful Kitchen for the recipe; link in my bio.

09/08/2026

Make Stanley Tucci's favorte pasta, Spaghetti alla Nerano (Zucchini Pasta), plant-based. It's a simple vegan recipe that is very rich. I love it for special occasions; give it a try and let me know when you make pasta alla nerano. Weeknight? Weekend? Special occasions or date nights.

And, no matter the occasion, you must have Dolly playing in the background.❤️

Visit Sinful Kitchen for the recipe, link is in my bio.

Ingredients

▢ 12 ounces spaghetti
▢ 1 – 2 cups sunflower oil; adjust the amount depending on the size of your skillet
▢ 1½ pounds zucchini, thinly sliced into rounds
▢ 2 tablespoons extra-virgin olive oil
▢ ½ teaspoon kosher salt plus more for pasta water
▢ freshly ground black pepper
▢ ½ cup finely grated vegan Parmesan
▢ 2 tablespoons vegan butter
▢ 2 cups reserved pasta water
▢ ½ cup fresh basil leaves (optional) torn

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Denver, CO

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