The Spicy Spatula

Happy Friday!

I hope you have fun plans for this weekend and if not, I hope you have a fantastic time at home in your undies!

This isn’t your normal post but since last week was super busy and I didn’t get to post as much as I wanted to, I’m giving you a bonus post this week. 🙂 Well kind of a bonus post.

I’ve done a few of these and if you’re curious you can check out Ugly But Delicious I and II. It’s a fact of life that if you cook on a regular basis and you are not a chef, you’re going make some vegan meals that taste a hell of a lot better than they look.

Those meals unfortunately don’t end up making the blog and social media pages, which is kind of a bummer, don’t you think?

On top of that, I’m not a very artistic plater so it happens.

Forgive me but also may you find your vegan recipe inspiration anyway.

Butter bean, Spinach & Vegan Sausage Lasagna

So I recently made lasagna because about once a year I feel like having lasagna. Inevitably I regret it because it’s so time intensive and because of the lasagna noodles.

Here in Europe the hard flat lasagna noodles are what you’ll find in all the grocery stores. If you want the “American” ones that you cook before layering the lasagna you have to search online and there’s usually a big (too big) price increase. So I tried to make it work…and it did not work.

Okay yeah, it was delicious but you can see for yourself that it isn’t photo-worthy.

Banana Chocolate Brownies

Okay maybe this one isn’t all that un-photogenic but that’s only because I didn’t even bother taking pictures once it was cut. Don’t get me wrong, the brownies were moist and banana-y, very rich and decadent while also being calorie friendly. But this dish is where my photo skills let me down. They were all just brown blobs.

But in case you’re wondering, these banana chocolate brownies were DELICIOUS!!!

Gochujang Brussels Sprout Potato Salad

Okay, but here me out. This sounds weird and let’s face it I am a little bit weird but it was a flavor bomb! Potato salad but with gochujang and Brussels sprouts added…and a side of roasted carrots.

Just boil the potatoes and sprouts until tender, and then do as you normally would with any vegan potato salad recipe. As you can see it didn’t look like much but holy moly was it tasty. The roasted carrots added perfect hint of sweetness to go with the slightly spicy heat from the potato salad.

Each of these meals came out incredibly delicious no matter how they looked and I wanted to share them with you anyway. Don’t be discouraged if your meal isn’t pretty because making it delicious is the harder part of the deal.