One pot recipes. They are a staple in most households because they’re easy and–often–contain vegan cheese, but that’s not always the case.
One pot vegan meals are wonderful if you’re a busy vegan like me, consumed with a ghostwriting career, publishing romance novels and sharing yummy vegan recipes with the world. And when the weather gets chilly and sunlight fades too soon, sometimes you just want a vegan meal that is quick and easy, and doesn’t require using all the dishes in the kitchen.
Am I right?
This particular vegan dinner recipe is similar to casseroles I’ve eaten most of my life as a born & bred girl of the Midwest. Take a bunch of veggies, add potatoes and cheese and you have yourself a casserole! It brings back wonderful memories of a time when calories and nutrition meant very little to me and all that mattered was the ooey-gooey dish baking in the oven…and eating two helpings. At least.
These days it’s more of a convenience and a way to indulge in a mostly guilt-free way. Feel me?
Anyway this vegan dinner recipe is pretty simple, had limited ingredients and is so delicious everyone will swear you slaved in the kitchen for hours.
Continue reading “Cheesy Vegan Cauliflower & Potato Casserole”
Who remembers being a kid and constantly craving fish sticks?
Not me and that is the honest truth. I barely tolerated them even back then and not because I was some budding little gourmand, but because they were always…off. The breading would be super crispy but bland and the fish parts in the middle were always dry. So dry that you couldn’t eat them without drowning them in ketchup or tartar sauce.
I do not have fond memories of eating fish sticks as a kid.
So why, you might ask, would I dare bother to test out vegan fish sticks the moment they hit the shelves in my local grocery store? Honestly? I guess maybe I am a glutton for punishment or maybe I just love to see if the vegan version can make me love something I previously tolerated.
Or maybe I’m just crazy. Who knows?
The point is that the same brand that makes a delicious vegan canned tuna, has some out with breaded fish, white fish and now fish sticks and I decided it was worth the price of admission to give it a shot. The real question is, was it worth the calories on my backside?
Keep reading to find out!
Continue reading “New Vegan Food Product ~ Vegan Fish Sticks”
Today’s recipe isn’t exactly a recipe, though I will offer some guidance how to whip up a quick and easy vegan butter chicken, but I wanted to share the one decent photo that came out because this vegan butter chicken recipe came out so well.
The hubs said it was my best attempt so far so…yay!
As much as I love Indian food and I fell in love with it during the years we lived in Los Angeles, I had never had Butter Chicken before. Vindaloo and Dopiza was always my favorite and our local restaurant, Anarkali, I would often experiment but I guess I hadn’t made it to Butter Chicken.
Then we moved to Germany and there was a wonderful Indian restaurant close to our house called Kashmir. They had a lot of really amazing dishes, notably their butter chicken made with 4 different levels of heat. The hottest was AMAZING. I loved it and couldn’t get enough of it. From that moment forward, it became a favorite and over the years I have tried my hand at vegan butter chicken recipes to varying degrees of success.
Here is the photo, the only one that came out without steam distorting it, I might add. It was delicious and now I have to make it again and maybe get some decent photos the second time around.
Continue reading “Vegan Butter Chicken”
When pumpkin season rolls around, I love to grab all different types and experiment with them especially in the form of desserts. Don’t get me wrong, I love a good pumpkin bisque but finding new ways to incorporate pumpkins into different desserts–and watching my non-vegan friends and family to totally fall in love with them–is such a treat!
Today’s pumpkin is just a regular small orange pumpkin known as the Cinderella pumpkin. It is small and bright orange with a noticeable stem and a sweet flavor. This type of pumpkin works well in pie and cake recipes. I always grab whatever I can find and hope for the best. So far I haven’t found a pumpkin that doesn’t translate well into both sweet and savory vegan recipes.
But today, we’re talking CAKE. I used one of my old banana bread recipes and added a bit more vegan plant milk to give it a more cake-like consistency. If you have a better pumpkin cake recipe I would love to see it!
Now…onto the Vegan Pumpkin Banana Cake Recipe.
Continue reading “Delicious Vegan Desserts ~ Vegan Pumpkin Banana Cake”
Don’t you just love a good one pot vegan meal? Not only do you get to minimize the amount of dishes used while cooking, but you usually don’t have to stand over the stove and stir and wait.
And stir and wait.
Today’s vegan recipe is a riff on a recipe that my mother-in-law makes that I love. The major difference is that I’ve significantly reduced the amount of oil in this dish and added more waste free broth instead. And there’s no meat or meat alternative served on the side.
This vegan recipe works as a lazy weekend meal or one of those empty the refrigerator meals when it’s almost time to go shopping…but not quite yet. It’s quick and easy, and your kitchen equipment will do most of the heavy lifting here.
I will warn you, this dish isn’t pretty or fancy and it is nowhere close to gourmet. But it is tasty and vegan and easy, and I hope you like it.
Continue reading “Easy Vegan One Pot Meals ~ Oven Roasted Veggies”
It’s November and you know what that means, vegan Thanksgiving recipes! I don’t always celebrate Thanksgiving now that I’m living outside the United States because it took me a long time to stop glorifying a holiday where one just eats all day. There’s no judgment here but I was–and still am–working on eating in a healthier, more balanced way and Thanksgiving wasn’t helpful to that.
Until last year when I shared an American style Thanksgiving meal, all vegan of course, with my in-laws. They loved it and since I didn’t go crazy and making a dozen and a half dishes, it feels like I’ve come far enough to enjoy Thanksgiving dishes…just not all at once.
Last year was the first time I made a decent cornbread dressing and so you know that I had to try it again so that I could make it even better, and y’all, I think I did it.
If you’re curious about my First Vegan Thanksgiving meal, click here.
Now, where was I?
Vegan cornbread dressing, which you can’t have without cranberry sauce so let’s get down to it!
Continue reading “Southern Style Vegan Cornbread Dressing”
When it comes to vegan food products, I am always on the look out for something new. And when I say new I mean something that is new to the market or simply new to me. So when I walked through the aisles of Carre Four and I found these vegan white fish fillets, I knew that I had to try them.
Before we go any further I have to tell you that I am NOT a vegan who needs for my vegan alternatives to taste exactly like the dead animals they’re replacing. In fact, I’d prefer they not to because if we’re all being honest with ourselves, there were things about that we all found unpalatable. So personally, I prefer the alternatives to have an ‘essence’ of the old while being something totally new and delicious.
I had…hopes, we’ll say, about how I thought these Unfished vegan fish fillets would taste. High hopes.
Such high hopes that I paired it with one of my favorite comfort meals from my grandmothers on both sides of the family. Fish and mac & cheese.
I won’t get too much into the recipe but you can go here for a super delicious vegan mac & cheese recipe.
Continue reading “New Vegan Food Product ~ Unfished Vegan White Fish Fillet”
Sometimes the intersection between eating healthy and succumbing to food cravings is a congested mess of sacrificing one for the other, but with a little bit of creativity and willingness, it can be done.
Vegan bar food is one of my favorite things to make and not just because it’s easy. Who doesn’t love fries and hot wings? I for one, LOVE them. Both of them.
But the truth is that today’s post isn’t about making vegan hot wings, it’s about the yummy vegan and accidentally vegan hot sauces I recently purchases which coat today’s lovely tofu wings. The recipe itself is quite easy and we’ll go through it later, but let’s talk a little about the hot sauce.
The main ingredient you might find in some of the most popular brands of hot sauce to make them not vegan is cane sugar, which is often whitened with bone char. So like any good vegan, you have to carefully look at the ingredients list and a good rule of thumb is that the shorter the list, the better it is in general and almost certainly for us vegans.
The first hot sauce is a brand I only became aware of recently, Marie Sharp’s. The sauces are spicy and delicious and some of them are flat out vegan while others just happen to be vegan. And then there’s a totally vegan brand, HiyaSelf.
I used a mixture of three sauces to create a super spicy vegan tofu wing and now we’ll talk about everything I did!
Continue reading “Quick & Easy Vegan Bar Food – Spicy Tofu Wings”
Soup season is upon us!
What does that mean, exactly? It means we have the best of what fall vegan recipes have to offer from herbs and spices, to locally grown ingredients that make your fall vegan soups the best they can be.
When it comes to making seasonal vegan stews, I love knowing that my big supermarkets and even the local farmer’s markets will have fresh thyme, rosemary and oregano to add to my favorite autumn recipes. Toss in a few seasonal vegetables and you have everything you need for the perfect hearty vegan stew.
When it comes to buying vegan soup recipes in the fall, I like to pick up what I can find. Whether that is corn or zucchini, eggplant, celery or cabbage, whatever I can find locally and at a reasonable price is a top candidate for my favorite vegan soup recipes.
Today I decided to shoot for a hearty white bean vegan stew which is perfect for any level of vegan home cook because all you need is a few vegetables, some herbs and spices and you’re ready to feed your family or a big crowd for football Sunday!
Let’s dive into this quick and easy vegan fall stew recipe that is guaranteed to satisfy a hungry crowd.
Continue reading “Hearty White Bean & Veggie Vegan Stew”
As a vegan there are a few questions guaranteed to get under your skin, to fill you with rage and make you want to commit acts of violence against those who question you in bad faith.
The top of the list is, where do you get your protein.
Right under that is, how can XYZ be vegan? Today that’s what I want to talk about.
When I first began my vegan journey in 2017, I was solely focused on the animals that went into my body and stopping that, period. It meant–and still means–carefully reading ingredients lists on every dang thing that I buy. Of course that started with food, especially things that you wouldn’t think have animal products in them such as potato chips (hello milk powder) and jarred or canned products that are not vegetables.
The more I explored what it meant to be vegan and all the ways in which animals are exploited to make our lives easier, or whatever. That’s when I started to realize just how much we make use of animals in our daily lives.
Whether it’s a snack like peanut butter, which of course shouldn’t have ANY animals in it, or more innocuous products like face moisturizer, lotion and toothpaste, So many of our regular, every day items contain animal products.
More talk of vegan skin & health care products discussed here.
So now, for me, being vegan means being more aware of all the other ways we all may or may not contribute to the exploitation of animals. I won’t get too preachy, so let’s just think of this post as a way to expand your horizons.
Continue reading “Eating Vegan or Living Vegan?”