No-Meatball Creamy Curry Risotto

Perhaps my favorite part of getting to choose what my husband cooks on his nights, is coming up with new combinations to see what he’ll do with the dish. On this night, I wanted three things: curry, vegan meatballs and risotto.

It sounded strange even to my own ears, so I hit up the Google machine just in case I was sending him on a fool’s errand. Turns out, I was…kind of.

There were curry meatball dishes for all diets and lifestyles, but I guess most people are purists when it comes to risotto, where I am not. So this is what happens when you ask for curry, vegan meatballs and risotto for dinner.

Meatless Creamy Curry Risotto.

The key to any good curry is a well-stocked spice rack, or finding the right premade vegan curry sauce or seasoning packet. Those aren’t all that easy to come by here in Romania, which works out fine because my spice rack is more like a spice shelving unit and it borders on ridiculous.

Cabbage Spring Rolls & Peanut Butter Soba Noodles (VEGAN)

Recently I was in the mood for cabbage rolls, but not really, more like spring rolls made with cabbage instead of rice paper. I don’t know why, not really, other than I was reminiscing about some really delicious Vietnamese spring rolls I had once in Wheaton, IL.

Then I was walking down the aisle of a very crowded Lidl and spotted a gorgeous head of Savoy cabbage. I had to have it, knowing it would be great for the wraps, not to mention a vegan soup or two. Maybe even a vegan ramen dish.

The possibilities were endless.

As was the prep time for these vegan cabbage spring rolls. 🙄

The good thing about this kind of vegan recipe is that it’s mostly raw so you’re getting plenty of natural fiber, but also that you can use any of the raw vegetables in your crisper that you just don’t know what to do with. I had a pretty specific idea of what I wanted in my vegan spring rolls, starting with smoked tofu and ending with this beautiful platter you see below.

The ingredient list for the Savoy wraps is pretty straightforward:

Carrots
Scallions
Bell peppers
Cucumber
Sprouts (these are radish sprouts)
Smoked tofu
Savoy cabbage

The most important step is to give the cabbage leaves a quick boil or steam, about 2 minutes. Do it early enough that the cabbage cool and are easy to manage while wrapping. I to roll the first one with the cabbage spine still on it and…it was a mess so I recommend trimming it down but not necessarily cutting it off completely, because that will just make wrapping it harder.

While you wait for the water to boil for the cabbage, preheat the oven or airfryer to 200C and add the seasoned smoked tofu until nice and crispy.

Set aside.

Use the biggest leaves on the Savoy cabbage and wrap them the wide way, across the spine rather than up or down. Trust me, it’ll make the process easier and less annoying.

Take a little of each ingredient and line it up across the leaf, then roll.

If you want to add anything to these vegan spring rolls to fill out the meal, I added soba noodles that I tossed in a mixture of peanut butter, hot water, lime juice, Sriracha and soy sauce. It was easy and delicious..

I also made a quick yogurt sauce for my partner, just in case the smoked tofu had a bit too much tandoor spice on it, which I’m happy to report it did not.

This was a quick (mostly) and easy vegan meal, at least if you make it through the prep work without losing your mind. I rewarded myself for all he prep work with an ice cold beer made without fish belly, thank you very much.

Do you like rolls? How do you prefer to enjoy them?

Easy Vegan Soups ~ Red Lentil & Ramen Veggie Soup

One of my favorite things to make when it’s cold outside is soup. Or stew, or a delicious combination of the two that I liked to call, stewp.

Give me a bunch of veggies and a handful of grains served with a delicious broth and I am good to go.

At least, that’s what I tell myself. But one day after a particularly grueling workout, I couldn’t decide if I wanted ramen soup (which I LOVE) or lentil soup. They couldn’t possibly go together, could they?

Could they?

Turns out, just about anything is possible with the right motivation, and what better motivation than hunger?

Don’t be afraid to load your soup up with a small amount of a large variety of vegetables, especially this season when you need all the vitamins and minerals possible to keep you healthy.

The Best Vegan Chocolate Chunk Cookies EVER!

Today’s post is kind of a brag-post or rather, a way for me to gush about a really great vegan cookie recipe I came across recently.

Baking is not my strong suit in the kitchen, not really. I can mix and match flavors with the best of’em, but I need a base recipe to work from because I am very good at following a recipe.

So today I’m doing a little thank you and a little brag to the blog Loving It Vegan for this easy chocolate chunk cookie recipe.

This is a quick and easy vegan cookie recipe and chances are good that you have all he ingredients you need in your pantry.

Find the recipe here.

I used chocolate chunks because I have yet to come across vegan chocolate chips here in Romania and I like having big chunks in some bites and tiny slivers in others.

I haven’t been this satisfied with a vegan cookie recipe since I veganized my favorite peanut butter cookie recipes, and that was one of the first dessert recipes I veganized back when I was a new vegan.

These cookies are crispy on the edges and super soft on the inside, reminding me of why I don’t make cookies all that often. They are, honestly, too good and I had to do a long, grueling workout today to make up for how many I tested out yesterday.

Thank you, PopSugar.

What’s your favorite cookie recipe? I don’t eat them often, but I make them a lot because my partner and my in-laws seem to love’em.

Easy Vegan Dinner Recipes ~ Chickpea Masala

Life as we know it under normal circumstances is…a distant memory. You know that as well as I do, and as such, we have all been doing the best we can as often as we can. For the purposes of today’s blog, that means making sure you get a good chunk of whole foods in your vegan diet.

When was the last time you ordered/cooked a meal without soy or seitan? How about the last time you cooked a meal, period? Or one that consisted mostly of vegetables, grains, beans and/or legumes? It’s not a judgment, believe me. Some weeks I have to really go through the photos to find a meal without pasta or tofu or vegan burgers. It happens and I’ve forgiven myself.

Have you?

Good because today we have a quick and easy vegan chickpea masala for those nights when you just need something simple, whole and plant based to eat.

The chickpeas are the main source of protein in this, but the good thing about a plant based, vegan whole food diet is that you get tons of essential vitamins and nutrients from ALL of the ingredients.

To get this vegan dinner started, you start with the onion, ginger and hot chili peppers. If you’re using oil, add that into the pan, otherwise look the vegetables cook until fragrant, adding water or waste-free broth a little at a time.

Add the garlic along with any herbs and spices such as: cumin, turmeric, curry, smoky paprika, garam masala seasoning and chili powder. Stir until well coated and then add the chickpeas (rinsed & drained) and cherry/grape tomatoes or just canned crushed tomatoes which is what I used, because this was a day before shopping meal for us.

Add some broth and bring the mixture to a boil, stirring regularly so it doesn’t stick. You want to let this liquid reduce a little so the end result is thick and creamy.

Simmer for 15 to 20 minutes.

Add coconut milk (for cooking) at the last five or so minutes, making sure to taste as you go and adjust for flavor preferences.

Serve on a bed of rice and that’s a pretty darn quick and easy vegan recipes, perfect for lunch or dinner.

If you need a little extra spice, jalapenos or Sriracha will do the trick, but my hubs thought it had a nice little kick to it, emphasis on little.

The other thing I loved about this vegan chana masala? It’s super calorie friendly, even with the creamy coconut milk added to it.

This is for one serving but ingredients list is chickpea masala for 2.

Quick and easy and delicious, so next time you’re in need of a whole food vegan meal, consider hitting up your pantry for that can of beans you haven’t used in forever and toss’em in a pot.

Linguine & Vegan Balls with Red Sauce

Spaghetti and meatballs, it’s pretty much a classic among pasta meals and it’s been a long damn time since I’ve eaten any variation of them. Part of it is because meatballs can be a really cumbersome task, more so when they’re vegan, at least that was the case when I first went vegan in Germany. The options were limited and getting them to hold their structure in the sauce was, well, a big ol’ mess.

But this is 2021 and times have changed for vegans the world over. Whether you’re looking for a nostalgic meal because you love pasta and vegan meatballs, or you’re looking for easy vegan meals for Veganuary, this is an excellent one to try.

There’s no need to go crazy with the vegan tomato sauce, if you don’t want to, but I always think we should all go a little bit crazy when whipping up a pasta sauce. Here’s a tip: don’t skimp on your herbs. Red sauce loves herbs like rosemary, thyme, oregano, basil or marjoram. Buy the little cheap-o packets in the herbs & spices section at the grocery store to test them out and see what you like.

You’ll thank me for this tip, but you don’t have to. Just knowing that you obeyed and loved it, is enough for me!

Other than herbs and spices you’ll need:

Vegan soy balls (or falafel, seitan, tempeh, or veggie balls)
Onion
Garlic
Linguine (or spaghetti or other long pasta)
Bell pepper
Tomatoes
Vegan Worcestershire
Cornstarch
Red chili flakes

If you cook with oil, you’ll want to sauté the onions, bell pepper and garlic in hot oil, otherwise use water or broth, added periodically to keep them from sticking to the pan, on medium-high heat. Add onions and bell peppers first, adding the garlic when the other vegetables are just about done.

Dice the tomatoes by hand or mix them in a food processor until you have a fresh tomato sauce without all the added sugar. Add the tomatoes and chili flakes to the sauté pan and bring to a boil, then simmer until the sauce starts to thicken. Add a cornstarch-Worcestershire-water mixture to thicken, and don’t forget to season your veggies or your sauce!!!

Cook the pasta according to instructions and when it’s done, scoop it straight from the pot to the skillet to toss with the sauce.

For the vegan meatballs, just season them and pop in the oven for 10 minutes or until warmed through and slightly crispy around the edges. Add to sauce until fully coated. If you want them extra crispy, put them in the air fryer for a few minutes and see what happens.

With a little bit of prep work, this is an easy vegan meal that can be on the table in 30 minutes or less.

The best thing of all about this easy linguine and vegan soy-balls dinner is that you can mix it up, however you want. Add almond milk and vodka for a nice vodka sauce. Or add spicy peppers for a type of arrabiata sauce. Add olives and capers for an upscale vegan Bolognese. The point is this is one of those easy vegan meals that you can switch up by adding different herbs, spices and pasta types to the dish.

What is your go to pasta dish when you have a carb craving and which kind of red wine do you drink with it?

Vegan Brunch Recipe ~ Hangover Edition

Happy New Year!

I’m not much for resolutions and all that, so my sincere hope for you is that 2021 is better than the previous year. Cook better. Eat better. LIve better. Be better.

And I just might be able to help you with the first two. Maybe.

Full disclosure: I was not hungover when I whipped up this recipe but as I put it all together, it occurred to me that this the perfect vegan breakfast fry up for when you consume a little too much booze the night before. But hey, even if you don’t overdo it, this is a great vegan meal to put together on a Sunday afternoon, or any other day you enjoy brunch.

Unlike most vegan breakfast recipes, you won’t find tofu scramble here but not becuase I don’t love them, I totally do. The real reason is just simple oversight, I thought I had firm tofu in the fridge and when I went to search for it, surprise! No tofu.

Easy Vegan Pizza Bread

What do you do when you want to make vegan pizza at home, but you don’t want all the calories that come with store bought (or homemade) pizza dough?

You get a nice hunk of bread from the bakery, making sure to read the ingredients that most store bakeries list to look for non-vegan ingredients such as milk powder or cheese powder. I recommend ciabatta bread or some kind of wide-ish roll that will hold enough vegan pizza toppings to satisfy your appetite.

There is no secret to this recipe, it’s vegan pizza only it’s served on bread. So gather your favorite vegan pizza toppings and cook them, or not, depending on how you like it and pop it in the oven for 5 to 10 minutes.

Twice Cooked Vegan Gobi Manchurian

As you guys know, my love for all forms of Asian cuisine knows no bounds. None. Okay well, I can veganize pretty much anything so I guess–technically–that is a boundary, but the point is that I just love the flavor profiles and I’m always happy to find something new.

Different.

Exciting.

Imagine my surprise when it was my partner’s turn to choose a meal and he chose Gobi Manchurian. I was skeptical at first, not because of the flavors, but because I cringe a little when it comes to anything that is deep fried. I’m not quite at my goal weight yet and I’ve been more relaxed about indulging in the things I love, but all that extra oil is where I draw the line.

Draw. The. Line.

But I’m a trooper. And an experimenter. So I decided to veganize it and healthy it up, and it was a challenge. Though, not as big a challenge as I anticipated, so let’s get to it, shall we?

This recipe had a few moving parts to it, but honestly it was pretty simple. Mostly.

Banana & Oat Vegan Cookies

I don’t know about you but whenever I have a few overripe bananas, which I do often because my partner buys them and pretends that he will eat them so they get overripe and I have no choice but to use them, the first thing I think of is banana bread. Of course.

Even though I’m a vegan who isn’t a huge fan of bananas, I can admit to a deep love of banana bread, with or without blueberries, walnuts, pecans, cranberries or any other add-in. But thanks to the above mentioned surplus of overripe bananas lately, a woman like me is forced to be creative.

So I dug deep in my well of vegan cookie knowledge and came up with something new, at least to me.

Vegan banana oat cookies.

This is an easy vegan cookie recipe that you can halve or double from the original 24 cookies.