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March 12, 2021
Bruschetta Pasta (Vegan)
Every so often I like to make a vegan dish for a few reasons. First, the food is actually delicious (don’t knock it ‘til you try it) and second, I have friends and family members who are vegan (or follow a similar diet), so I like to have a few recipes in my back pocket in case I’m ever entertaining them. I’d rather be accommodating so they know they can comfortably eat at my house than have them eat before coming over. And truly, the food is quite good, in addition to being good for you! Bruschetta Pasta is one of my to-go dishes. It is a vegan dish, but you could easily add parmesan cheese or a little shredded mozzarella if you aren’t following a special diet or don’t have dietary restrictions. I like this pasta because it’s very light and refreshing. Think of traditional bruschetta, but instead of … Continue reading
March 8, 2021
Lentils & Vegetables in Peanut Sauce
Looking for a quick and easy weeknight meal that is also flavorful and delicious? Look no further! Meatless Monday has a new fan favorite…. Lentils & Vegetables in Peanut Sauce. This is a vegan / vegetarian meal that’s packed with fresh vegetables and protein. I chose some of my favorite veggies to use in this dish, but you can add any veggies you like. You can add mushrooms, squash, snap peas, you name it! The peanut sauce is what really brings it all together. It’s bursting with flavor and is rich and creamy. I think it tasted great when coated on the veggies or when mixes with some white rice. So good! And this dish comes together in about 20 minutes. The recipe can be found here. Start by adding the peanut butter, ginger, garlic, soy sauce (or tamari), lime juice, lime zest, cilantro, sriracha, cayenne, salt, sugar, sesame oil, … Continue reading
February 3, 2021
Cookies for Breakfast!
Who doesn’t love a good chocolate chip cookie? I consider myself somewhat of a cookie connoisseur. I will eat *almost* any flavor and typically have a container of cookies on the counter at the ready……and maybe a backup in the freezer. I just love cookies! I kept seeing fun posts on social media of people eating tiny cookies as cereal and thought 1) what a neat idea, and 2) why haven’t I tried this? I had to get in on the craze and participate in the new tiny cookie cereal trend. The result is Mini Homemade Chocolate Chip Cereal that led me to one delicious meal! The recipe can be found here. Start by preheating the oven to 350 degrees F and lining 2 baking sheets with parchment paper. In a large bowl, whisk together the dry ingredients; almond flour, baking powder, and salt. Add the vanilla extract, maple syrup, … Continue reading
December 4, 2020
Vegan Vegetable Empanadas
Have you ever had an Empanada? They are common in Southern Europe, Latin America, and the Philippines but I’m sure you’ve noticed them as a menu item from time to time. Empanadas are essentially pockets of dough with some kind of filling; typically, meat, cheese, and vegetables, or any combination of those. I think they are pretty easy to make and tend to feed a crowd because the recipe makes so many. And they are often freezer friendly so you can have leftovers for another day. You do want to be careful with what kind of vegetable you use in empanadas because some vegetables hold up better when being used as filling. For instance, bell peppers, onions, broccoli, carrots, spinach, etc. all work very well. Squash, tomatoes, or other watery vegetables will need to be drained before using, otherwise you will be left with some soggy dough! So, feel free … Continue reading
November 23, 2020
Creative Cauliflower Meals – Part 2
Not too long ago, I wrote a blog called Creative Cauliflower Meals about various ways to use cauliflower in Chinese inspired recipes. We’ve been talking about those recipes ever since and thought, why not try a few more? There are SO MANY ways to utilize cauliflower in recipes. My most preferred way is to substitute chicken with cauliflower. Once it’s cooked/baked, it has a very similar texture so you can hardly tell you aren’t eating meat. This is a great way to expand your pallet if you are vegetarian or exploring a vegan diet. First up is Baked BBQ Cauliflower Wings. These are just like boneless BBQ chicken wings but a lot healthier and you aren’t sacrificing the taste. These are full of flavor and easy to make! The recipe can be found here. ***This is a vegan recipe*** Start by preheating the oven to 425 degrees F. Line a … Continue reading
September 24, 2020
Pan Roasted Whole Cauliflower (Vegan)
We recently ordered a whole roasted cauliflower as an appetizer at a local restaurant and man was it delicious! We talked about it all night and knew we had to *attempt* to recreate it. Our flavors were slightly different than what the restaurant served, and we added additional vegetables to make it a meal versus appetizer, but the end result was amazing. The cauliflower was tender and cooked through (and it wasn’t burned!), and the seasoning had great flavor. It was like eating a pot roast dinner with a side of vegetables. We call it Pan Roasted Whole Cauliflower and highly suggest giving it a try! The recipe can be found here. Start by preheating the oven to 450 degrees F. Make sure you check the oven racks first! You want to bake the cauliflower on the middle rack but need enough room for the height of the pan to … Continue reading
June 23, 2020
Chao Vegan Cheese
Have you ever tried Vegan cheese? It’s actually quite yummy! I was hesitant at first….is it expensive? Is it going to taste good? What if I hate it? Does it melt? And so many more questions crossed my mind, but I went for it and really enjoyed it. My go-to brand of choice is Vegan Chao Slices. You can find the Creamy Original and Tomato Cayenne flavors at your local Festival Foods. Both are sold in a 7oz package and the cheese is pre-sliced. It’s delicious on its own if you want to enjoy a slice right out of the package but also tastes lovely in the few dishes I’m about to share with you. I admittedly started by trying each flavor on its own, so I knew what I was getting myself into. The Creamy Original tastes like provolone cheese and the Tomato Cayenne tastes like a spiced cheddar … Continue reading
May 31, 2020
Vegan Buffalo Mac & Cheese
Vegan Buffalo Mac & Cheese will make your dreams come true one bite at a time. It’s the ultimate comfort food! Each bite is creamy, loaded with buffalo spice, and has the slightest crunch from toasted breadcrumbs. It’s the perfect recipe to take your dinner game to the next level. The recipe can be found here. The first step is to bring a pot of water to a boil and cook the noodles according to package instruction. Drain and set aside. I like to use chickpea noodles because they are packed with protein and fiber but use any noodle you prefer. I think the texture of chickpea noodles is very similar to regular noodles, as well as the taste. Next, bring a small pot of water to a boil (you can also do this while the noodles are cooking). Once the water is boiling, turn off the heat and … Continue reading
May 29, 2020
Vegan Vegetable Enchiladas
Last night we tried our hand at Vegan Vegetable Enchiladas. The difference between these enchiladas and “traditional” enchiladas is the lack of meat and dairy. We substituted both with vegan alternatives. I’ll admit, the end result doesn’t look very pretty but it tasted amazing! These are packed full of vegetables and have incredible flavor. We replaced ground beef with chopped mushrooms, added additional vegetables, and used a vegan cheese that tastes very similar to provolone. If you did a blind taste test, I don’t think you would be able to tell the difference! The recipe can be found here. Start by preheating the oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Add about ½ cup of the enchilada sauce to the bottom of the pan and spread around. I used canned enchilada sauce but feel free to use a homemade recipe if you have one. Next, … Continue reading
May 25, 2020
The Best Vegan Lasagna!
Vegan Lasagna is a flavorful and hearty dish that’s packed with protein. Yes, it is vegan but even meat lovers will enjoy it! It’s layered with tender noodles, cashew ricotta cheese, marinara, spinach, and topped with mozzarella cheese. The recipe can be found here. The ricotta cheese is thick, creamy, and is a great recipe to use in lasagna, pasta, pizza, and more. I was skeptical when making the ricotta because this was my first attempt, but it did not disappoint. I didn’t know what to expect but was pleasantly surprised and admittedly didn’t know vegan cheese could taste this good! It was also very easy to make and only requires a few ingredients, most of which are pantry staples if you lead a vegan lifestyle. It has a lovely texture and amazing cheese flavor. The mozzarella is stretchy, creamy, and very smooth. It’s a wonderful substitute to dairy mozzarella! … Continue reading
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