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.
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.
I don’t know about you all out there in the world but when I was a kid I loved a good mashed potato casserole. Sometimes it would be like an off-shot of a Shepherd’s Pie with ground beef and peas, other times it would just be straight up cheesy goodness with some animal served on the side.
We’re all so busy all of the time that we’re often on the lookout for easy vegan recipes, right? I mean, for example I’m committed to the cause, I annoy my friends and family and all that, but some days I want something delicious, vegan and easy. Whether it’s an easy vegan salad or my favorite Easy Vegan Colcannon, sometimes easy is the priority.
Of course, I don’t mean easy like frozen pizza or other vegan junk food that doesn’t quite hit the mark in terms of taste, calorie friendliness or satiety. I mean is this something I will enjoy and not regret when I’m finished eating.
When it comes to this easy plant based vegan recipe, you won’t have any regrets, except that there isn’t enough for seconds. But you can easily double this recipe to make four servings.
So let’s not waste any time and get right into these saucy spiced chickpeas and rice. You can thank me later. 😉
If you want to forego the sauce, simply toss the chickpeas in dry seasoning and pop them in the air fryer or the oven. Otherwise, keep reading to get the recipe.
Sometimes you want pasta for dinner but you don’t really know what you want, which is exactly what happened to me the other night. We have pasta in the pantry. Always. All types and shapes of pasta, but that doesn’t make the decision any easier.
So the other night The Hubs and I were both out of ideas for dinner. It was his turn to pick and didn’t know, which is usually something I enjoy because it means I get to choose what to make. But on this night I had no idea. I didn’t feel like anything in particular and I was just plumb out of ideas.
Until I spotted the bag of orzo in the pantry. It’s not something that’s widely available here in Romania so when Lidl had one of their specialty weeks–Greek week for this particular item–I knew I would find it.
So I grabbed a bag of mince, a mix of fresh and canned tomatoes, a chili pepper and then I was off to the races, as they say.
This spicy orzo with red sauce is full of flavor, easy to make and a great excuse to bust out the vegan feta cheese you just bought but refuse to eat with just a knife.
This is a quick and easy vegan meal that works especially well on those nights you don’t feel like making dinner or you have other things waiting for you. Enjoy!
I know, I know, St. Paddy’s day was yesterday and I had a blast, thanks for asking.
You may not know this, but I grew up in Chicago and we did March 17th right always. Thanks to a large Irish population the city has many ways to help celebrate, including the annual tradition of turning the Chicago River green! So though I am only adopted Irish, it’s proximity to my birthday has always been the kick-off to my own birthday celebrations.
This year was no different.
I mean, I was hoping that I could make vegan corned beef this year but coming across vital wheat gluten (seitan) has been harder than finding gold or BitCoin so I decided to try something a little different.
Colcannon. I’ve always had a fascination with this dish but thanks to many, many, MANY years of loathing kale, I’ve stayed away. And since we all know that I recently amended my opinion of the dark leafy green with my Kale Stir Fry, I figured a vegan Colcannon was an excellent way to switch things up.
So…here we are.
Happy Friday and let’s get into this quick and easy vegan recipe for St. Patrick’s Day, Sunday dinner or any damn day you please!
This recipe is pretty easy and incredibly delicious. and a perfect way to use up leftover leafy greens.
The great thing about this easy vegan meal is that you can switch it up and change it to whatever cuisine you like, or you can simply exhaust all options for Tex-Mex before moving on to something else.
For many years I have had a love-hate relationship with stuffed mushrooms because they either come out too soft & mushy, like my Carrot Greens Pesto Stuffed Mushrooms or too underdone like the Mince & Couscous Stuffed Mushrooms. For a couple of years I just gave up on those elusive stuffed mushrooms that I’d enjoyed at restaurants in Chicago and Boston and Wurzburg.
I thought I’d have to resign myself to only eating them when made my a professional chef. Or my husband’s New Year’s Eve mushrooms
And then one day I was browsing the aisles of Lidl here in Romania and you know what I found? Portobella mushrooms. Not those flat wide one with more gills that mushroom flesh, but the gorgeous ones that were already practically a bowl just begging to be filled.
I tested them out a few times over the past few months and I am happy–ecstatic, actually–to report that I have finally achieved the perfect stuffed mushroom.
And you know what the perfect stuffed mushroom requires? The perfect vegan mince and I’m talking about Beyond Burger. Okay, maybe it’s not the most perfect vegan mince but of ALL the ones I’ve tasted, it’s the best damn one around.
So, let’s talk about these Beyond Burger stuffed mushrooms with bulgur and Brussels sprouts.
I know this looks like a lot for a pretty simple recipe, but it’s really not. I promise.
And if you don’t like Brussels Sprouts, switch it up to something else like broccoli, asparagus or kale.