I missed yesterday’s post because the Hub’s and I went to Targoviste, Romania for a day trip to do some sightseeing and see what kind of vegan food we could rustle up after a day in the sun.
Targoviste was beautiful! Absolutely gorgeous. We saw the Princely Court & Princely Palace, not to mention Chindia Tower which served for hundreds of years as the home for many members of Romanian royalty, including the infamous Vlad Tepes during his second reign. It was a wonderful day of sightseeing and history and learning new things, and the day was only made better by finding a place vegan food options that went beyond French fries, eggplant and tapenade.
We first arrived at Targoviste in the midst of what can only be described as a downpour. The weather alleged that it was meant to be intermittent showers until late afternoon but it was a total downpour for more than an hour so instead of sightseeing right away, we went to Ganbare, a Japanese restaurant, and took full advantage of all the vegan food options.
I have to say that Ganbare did an excellent job with the vegan options they had available and the only downside was that they didn’t label them as vegan so new vegans or unsuspecting/unlearned vegans will probably skip this place and that would be a huge mistake.
The 2020’s have been wonderful for vegans. There’s a plethora of vegan meat alternatives available for you to satisfy your appetite from old faithful tofu to vegan sausage, steaks, chicken and even seafood. If you live in one of the major cities around the world, there’s no end to the vegan options available to you to try out and enjoy. Even if you live in a smaller town, the internet makes it easy to order just about anything that strikes your fancy.
But some days you just want to keep it simple. An easy plant based vegan recipe that’s full of vegetables and creamy udon noodles.
This is a simple vegan recipe that is the perfect answer when you want to use up the rest of your vegetables before your next shopping trip, or if you’re out of ideas but you really need to eat. 🙂
Cooking vegan food at home doesn’t mean that you need to whip up gourmet food every single day, sometimes it’s about simple and vegan and nutritious.
There are really just three components to this dish: noodles, veggies & sauce. If you want anything else, feel free to add it and I’d be happy to see/hear the results.
Just in case you are wondering, yes I am still knee-deep in editing Let It Be Love because well, because editing takes time and it has taken me a while to write this story because my day job–more writing–has been insane over the past few years.
We should all be so lucky to have that problem, right?
Anyway instead of spending my time writing up recipes I have been spending a little bit of extra time actually making the recipes. There’s just something about cooking that doesn’t just relax me, but helps clear my mind. I’ve been cooking while listening to police interrogation videos–an off-shoot of my love of true crime docs–and they are surprisingly Zen. I can’t tell you how many times I’ve been doing prep work and an idea will pop in my head, forcing me to wash my hands and type notes or put them in a voice recorder.
So…the good news is that I did get a few plot ideas while I was making this vegan vindaloo recipe. The not quite as good news is that I went with the traditional-ish method of making Vindaloo.
What does mean? Well it means I did what I could with what I had, while adhering to the traditional methods such as cooking and then grinding whole spices. It was a whole thing and I completely understand if you opt for already ground spices to get this recipe on your table.
So, let’s give it a go! (Are you a fan of That Chapter on YouTube? It’s Mike’s catchphrase only picture it with an Irish accent!)
Get ready for some major prep work and some insane flavors!
Hello, my beautiful people. Today we have another quick and easy recipe because I am–still–knee deep editing Mustang Prairie so I can get it off to the editor as soon as possible. I promise not to skimp on details for this delicious weeknight vegan dinner, but I’m also not going to give you some long backstory on the recipe.
But there will be a short backstory, lol.
Does anyone watch Love After Lockup? Anyway someone suggested it and I decided to give it a shot this season and one of the former inmates blew off the girl that had been waiting for him for over a decade while he was in prison, to go to a strip club which isn’t the worst part of the story, if you can believe it.
His excuse? The strip club has “bomb ass shrimp alfredo”. Yep, you read that right. he blew her off for strip club alfredo, which is what I named this recipe in my Cronometer App but for reader, Google and SEO purposes, I’ve switched it up.
This is a quick and easy vegan recipe that doesn’t require soaked cashews, coconut cream or any of that. This is the perfect vegan dinner when you want something delicious that won’t take hours in the kitchen.
Who doesn’t love cake? Truthfully? Me. I mean I like cake but it’s not something that I just have to have or can’t live without. If it’s too sweet then I’ll have a bite of my husband’s piece but that’s where it ends.
These are some strange times that we are all living in…right? It’s April but there’s still an abundance of squash at the grocery store as well as the farmer’s market. It’s weird. Uncanny, even.
More so when I think about all the time I put in to learning when vegetables were in season so that I could adjust for local ingredients in an effort to reduce my carbon footprint. But now we’re living in the Upside-Down where birds don’t leave Romania in the winter, squash is available year round and now, suddenly, you can purchase turnip and mustard greens wherever you go.
Okay, rant over. Was that technically a rant?
I don’t think so, let’s just call it an energetic questioning of events, shall we?
Anyway since butternut squash is still available and I LOVE it, you know I grabbed one and I knew exactly what I wanted to do with it.
I don’t have cheat days but there are days where I’ll request a dish that has more calories or fat than I usually do. This is part of my effort to maintain and continue my weight loss without getting bogged down in the notion that I have to eat like an Olympian just to be fit and healthy.
With some caveats. When it comes to vegan junk food, I am no different than any other vegan on the planet. I want to try out new vegan foods when they come on the market but I don’t want to succumb to the craze of just constant over-the-top dishes. So these vegan gyro fries are delicious and a splurge but not as much as they could have been.
And I should add that I did eat these on my workout day to mitigate some of the damage because those last few kilos are really hard to lose!!!
I’ll give you a few tips and ingredients that you can add to enhance your culinary experience, or to change out ingredients you might not like.
When the weather is nice and the greens are fresh and crispy, nothing is better than a big ol’ satisfying salad.
When it comes to making salad, I don’t like to stand on ceremony, I like to paint outside the lines by using vegetables not traditionally associated with a boring salad, such as buffalo vegan chicken. Don’t just limit yourself to tomatoes and cucumbers, which are incredible by the way, but they aren’t the only way to make a salad.
For today’s vegan salad recipe, I decided to go with a rainbow theme. Why?
Because the more colors in your salad, the more nutrients you’re giving your body, it really is just that simple.
Remember to rinse all of your ingredients before you eat them!
This weather has been so all over the place lately that it makes it difficult to meal plan. Okay the truth is that I’m not much on meal planning, our Midnight Tokyo Diner nights have been working out incredibly for the past few years so we get tons of ingredients, many of them fresh and then pantry staples, and then we can decide from one night to the next.
But with food shortages and shipping delays it’s harder and harder to get what you expect to find in the grocery stores in April. For example, there has been a TON of butternut squash lately which I love, but for me it usually means soup like, Squash & Lentil Stew. Or cookies. Or cake. Those are my go to recipes for squash, but sometimes I feel creative and make Vegan Spinach & Squash Queso Dip or Squash Blondies.
But I wasn’t in the mood and the weather was just insane. It was super warm and we went for a long walk without jackets one day and the next it was gray and gloomy and super chilly. And the only thing to like about a cold and gloomy day is cold weather vegan food. Chili and soups and stews and casseroles are all great vegan meals when the temperature dips and I knew when The Hubs asked for cauliflower curry, exactly what I would do.
Roasted Cauliflower & Butternut Squash Curry
This isn’t a quick vegan dinner but the good news is that the oven does most of the work.