Last week I meant to add a bonus post because I’ve been so spotty lately while working and writing my new novel, not to mention taking in all the sights Romania has to offer. I didn’t get to it because I had a really trippy dream last week and it put me off while I dealt with the after effects of that, so I’m giving you a Friday freebie post/recipe.
Last week the Hubs and I decided to take a trip to the mountains but instead of going in the car, he wanted me to experience the Bucegi Mountains on the back of his motorcycle. I was on board–mostly–but there’s always a bundle of anxiety when it comes to being on a two-wheeled vehicle. Still, I promised him we would go so I sucked it up and put on my gear and we hit the road.
Of course, there was the promise of a vegan lunch at Snow in Sinaia which soothed my frazzled nerves by about 10% which any sufferer of anxiety knows isn’t basically nothing. But the Bucegi Mountains are beautiful and the scenery is magnificent so that alone was worth it.
We’ve been to Snow Restaurant many times and you can see the post about it here. The vegan sausages with grilled mushrooms, cabbage and mamaliga is wonderful but this time there were NO mushrooms–boo, hoo–but the food was decent.
We split the sausages, mamaliga and cabbage along with a vegan burger & fries meal. The vegan burger was tasty as were the toppings (lettuce, tomato & red onion) but the bun was entirely too big for the burger and not warmed so it totally fell apart as we each ate our halves.
With that in mind I decided to share with you a vegan meal that I’ve made a few times, Fully Vegan Full English Breakfast while also enjoying a great view in Sinaia of the Bucegi Mountains.
I grew up in the Midwest of the United States. From the day I was born, I lived in the Midwest and even spent my college and graduate school years in the Midwest. It was only after my post-graduate years that I left for the East Coast and then the West Coast and finally–so far–Europe.
All of this to say that I have a few Midwestern meals that I love, that I miss. For better or for worse, these recipes are deeply ingrained into me and once in a great while, I long for some of these dishes. They don’t all have happy memories but they mostly have a sense of comfort that makes me long for a small sliver of life back then, or just enjoying the simple meal with people I love.
Recently I had a longing for Salisbury Steak. When I was a small kid we had the frozen steaks all the time. You know what I’m talking about, the ones you poke holes in the plastic and pop in the oven for 45 minutes to an hour, right? Well I think we can all agree that they’re not as delicious in reality as they are in the memory, but memories are often stronger than taste buds, or so I’m told anyway.
So I decided one night that I wanted vegan Salisbury steak made with Beyond vegan meat alternative and that’s how we ended up here.
In my childhood when I would make these frozen steaks, I would always have peas but sometimes there was rice or mashed potatoes. Unfortunately we had mashed potatoes recently so I opted for rice, super fluffy and extra delicious.
So let’s talk about this quick and easy vegan comfort food recipe, shall we?
The ingredients list is short and simple, so let’s get down to vegan business.
My husband loves mac & cheese. I mean he REALLY loves it and if I wouldn’t turn my nose up at it, he would request it at least once a week. Calories and fat and inflammation be damned.
Not that I mind (don’t tell him that) because vegan mac & cheese is delicious, especially this version that doesn’t actually include any cheese at all, not even vegan cheese. This is basically a thick and creamy vegan bechamel sauce with turmeric for color, tons of nutritional yeast, herbs & spices for a big ol’ pop of flavor.
The best part of all is that this vegan mac & cheese recipe is hot and spicy, and super easy to make!
If you’re not a big fan of spicy foods, I would recommend that you either take out ALL the seeds of the chili peppers or omit them altogether because I also added hot sauce to the bechamel because I am a crazy person who LOVES spicy stuff.
This is a quick and easy vegan recipe and you’ll be able to feed your family or a crowd of vegan guests in 30 minutes or less!
You know how TV chefs and know-it-all cooks always tell you not to boil your vegetables? They say that because when you boil your veggies most of the nutrients end up in the water that you inevitably discard.
Well that’s the basic premise behind my waste free vegan broth. That and the fact that you get double usage out of your fresh herbs and vegetables by hanging on to the leftover bits and bobs to make a delicious and flavorful broth that you can use for pretty much anything that requires water.
Ways To Use Vegan Broth:
*Risotto *Soup starter *Ramen noodle broth *Deglaze pan (perfect for oil free vegan cooking) *Water for rice/bulgur/couscous *In place of oil in cooking
There are so many ways you can use this waste free vegan broth and the best part? If you cook regularly or even semi-regularly you will have an endless supply of homemade vegan broth. If you think you don’t have time for that, check out my Slow Cooker Waste Free Brothrecipe.
As you can see, I’ve done quite a few vegan polenta recipes in an effort to get it just right. Some end up too grainy or chunky and I was striving for perfectly silky polenta that doesn’t leave you feeling heavy and bloated.
Today I think I’ve finally gotten it right!
The full recipe is Crispy vegan chicken & veggies with creamy polenta but I’m going to focus on the polenta.
So, let’s get to making the creamiest vegan polenta you’ll ever eat!
Ah, here we are once again, checking out new vegan food products. Today’s product, a simple vegan sausage, was found by accident as I browsed the aisles of my local Kaufland.
Take it Veggie is a well-known vegan brand, one that I’ve been accustomed with since the early days of my vegan life back in Germany. It is a German brand of vegan and vegetarian foods and they are average in taste but they are affordable and it seems as if they add new products every couple of months.
I hadn’t planned on buying vegan sausages but when I saw that they were spicy, I let myself be fooled. I mean, I lived in Germany for nearly a decade and ‘Germany spicy’ is always sweet, never spicy.
Still, I was hopeful. And here we are.
Let’s talk a little about these sausages, made from pea protein, and what I did with them.
For those of you vegans who work outside the home, lunchtime usually means a break from the office, time away from annoying and chatty coworkers, bosses looking to get a few extra minutes of free work and endless tasks. To escape that, we usually head out of the office for lunch–at least I know I used to and often–which usually means eating out.
Whether it’s fast food or restaurant food, we choose it because it’s convenient and consistent. Mostly. But what if I told you that you could make a vegan lunch bowl that’s just as convenient and consistent?
With a little bit of prep work and forethought, of course.
This Vegan Rainbow Bowl recipe ticks all the boxes:
It’s quick It’s colorful & nutritious You can switch up ingredients for different flavor profiles so it’s like you’re always eating someplace new.
Grab your favorite kitchen tools and ingredients and let’s do this!
Since yesterday was a holiday in the United States I decided to hold off on posting a vegan recipe until Wednesday but I wouldn’t leave you hanging so I thought I’d share some more goodies from a local vegan cafe.
This is kind of a big deal since there are just about NO vegan places to eat in Ploiesti. There are a few places that have a couple vegan items but most of them are the same vegan meat alternatives we have in our fridge or freezer so why pay the markup, right?
But this place, Cafeneaua Nației, has a few completely vegan dishes made from scratch. They have a few of the well-known vegan meat alternatives like Mici and Schnitzel but they have quite a few surprises like the chickpea pancakes we had last time, which you can read here.
This time around we chose a few different dishes and one that’s already become an old faithful dish, the pureed lentils and rice dish with caramelized onions served on top.
To start we tried something other than beer and water. I chose a ginger lemonade with fresh ginger which was very delicious and refreshing, which was much appreciated on one of the last days of this European heatwave. He ordered a green smoothie that came with kale and apple and carrot and a bunch of other stuff that was…okay for me but he loved it.
It was another nice day out and we decided to eat outside this time, enjoying the late afternoon sunshine.
It’s that time again folks, for another one of my delicious meals that didn’t quite photograph to show off how amazing it was. I’ve been planning to make time to take a course on how to be a better food photographer but there are only so many hours in a day.
But I wanted to share this vegan burger recipe with you because it’s a nice twist on burger night, and even better? You can go crazy with your favorite burger toppings if you decide to skip the fries and save a few calories.