Creamy Vegan Indian Butter Cauliflower

This week has been pretty hectic–sorry I skipped Wednesday–but I really wanted to share yet another delicious cauliflower recipe for vegans. Everyone loves to joke about the ‘glow up’ cauliflower has had lately but if you loved cauliflower back when there was just steaming, roasting, sauteeing options, you’ll love this vegan take on butter chicken.

If you’ve ever eaten at an Indian restaurant you’ve probably seen butter chicken on the recipe and thought, “Butter & chicken? No thanks.” And then you tasted it and your world was absolutely rocked.

Am I right?

Well preapare yourself for this super creamy vegan version of Butter Cauliflower.

The ingredient list on this meal is pretty simple:

Cauliflower
Jasmine rice
Tomato paste
Coconut milk (creamy, but feel free to get coconut cream if your waistline can afford it!)
Peanut oil
Onion
Ginger
Cornstarch (or tapioca starch)
Coconut oil
Garlic
Spices: turmeric, smoky paprika, yellow curry powder, garam masala, ginger powder, salt & pepper

The reason there are two types of oil on the ingredient list is because my partner loves our air fryer and decided to give the cauliflower a little crisp before tossing it on the creamy vegan coconut sauce. It takes about 15 minutes on 200C/180F in the air fryer.

Melt the coconut oil over medium heat and add garlic & ginger until it starts to brown and becomes fragrant. This is about when my hunger usually kicks in. Toss in the onion and cook until it starts to soften, about 5 minutes then add the spices (turmeric, garam masala, etc…) and cook for another 1 minute.

Add tomato paste an coconut milk, but if you don’t want this too thick or you want it more soup-like, mix it with water. Otherwise, cook until the sauce starts to thicken and reduce a little, about 15 minutes or so. Then toss in the crispy cauliflower and serve it on a bed of rice, turmeric in your rice is totally optional.

You can serve this with noodles if you want to give it an Asian flare, or just get creative with your grains and use bulgur or couscous. Whatever floats your boat.

As I mentioned earlier, thanks to the creamy coconut milk, this is a fairly decadent vegan dish as far as I’m concerned, but it was crazy delicious. Below I’ve posted the calorie content of this vegan meal for two, courtesy of Cronometer, which I use to track my meals, snacks, booze and anything else I put in my mouth and you really should too!

What’s your favorite Indian dish to veganize?

vegan salad recipes

Supreme Vegan Salads

We all know the jokes about vegans eating nothing but grass or lettuce or any other leafy green, right?

To a certain extent that’s true for this vegan, but that’s because once you open your mind, salads are damn good. They aren’t just delicious though, they are also packed with vitamins and nutrients that keep you healthy and beautiful! Besides all that, you plenty of natural fiber to keep everything in working order.

Let’s not forget, for those of us looking for a calorie friendly way to satisfy our appetite, salads are super calorie friendly!

So yeah, we vegans definitely know how to do salad right.

vegan salad recipes

Of course you can always make salad with pretty much anything you want, but I prefer to add a bit of beans & grains for a little heft to go along with all the fresh, raw goodness of traditional salad veggies.

My go to salad ingredients are: lettuce, tomato, scallions, cucumber, radishes, olives & sprouts

If I’m feeling creative or if I have some extra time I’ll add shredded carrots, apples, cranberries, fennel, artichokes, sun dried tomatoes or kohlrabi. The point to making delicious vegan salads for lunch or for dinner, is to get creative. Don’t be afraid to test out a vegetable you think you don’t like or don’t know how to cook. You have your phone, never be afraid to whip it out in the middle of the grocery store and type in “how to cook/eat” a particular food item. Phones are tools too, people!

vegan taco burrito bowl

Another thing I love about salad? Adding lettuce to an otherwise super caloric meal is an awesome cheat. Feel like tacos or a burrito? Add the all fixings on a bed of lettuce and you can eat it guilt-free, in addition to cruelty free! And with the addition of grains, you can easily turn a taco salad into a taco bowl…and you can even add your favorite vegan cheese too!

One of my favorites is a Chipotle style burrito bowl and you can make it so many times without repeats!

Feeling too lazy to make a big ol’ dinner? Mix your lettuce with some shredded cabbage to fill you up and toss in fifty grams of cooked tofu or TVP and you’ve got a vegan chicken salad that will satisfy your appetite.

I have a cabinet filled with vinegar and there’s always veggiegurt (vegan yogurt) in my fridge for salad because some days I feel like a vinaigrette and others I want something creamy. The options are endless, so the next time someone cracks a joke about vegans eating nothing but lettuce, sit back with a smug smile knowing they if they knew what you now know about salads, they’d be halfway to changing their lives!

creamy vegan pesto salad dressing

And if you find yourself running out of ideas, consider some of your favorite dishes butt salad-ized! (Is that a word? If not, it totally should be!)

Think about it, pasta salad…nix the pasta and add lettuce instead. Take your favorite antipasti ingredients and toss it with a cup or two of Romaine, Spinach or Arugula, whatever tickles your taste buds.

Check out this soy & steak fries salad!

Eating healthy and eating vegan NEVER ever means you have to have a boring meal. All you need is a bit of desire and tons of creativity.

Pofta buna!

Takeout Friday – Vegan Kung Pao Cauliflower

I know we just did a cauliflower recipe last week but sometimes you just have to make do with what the market provides, and sometimes the market provides…cauliflower.

That’s one of the amazing things about being vegan and doing our Midnight Tokyo Diner meals, as long as you have food, you have a fun recipe that can be whipped up into something fantastic. So, that’s what I told the Hubs, “baby make me Kung Pao Cauliflower.”

And he did.

Under normal circumstances this wold seem like a really complicated dish to veganize, but ignore the long ingredient list and focus on taking it one step at a time.

What you’ll need:

Cauliflower
Wild basmati rice
Ginger
Cashews
Peanut oil
Garlic
Soy sauce
Onion
Red bell pepper
Breadcrumbs
Cornstarch

To get your cauliflower crispy enough that it doesn’t get soggy when the sauce is added, mix the cornstarch with the breadcrumbs and bake it or add it to your air fryer. If you don’t care about oil, you can fry it up in a skillet.

Cook up the onions, ginger and garlic, adding soy sauce and water once you’re ready to make the sauce. If you need to thicken it, add a teaspoon each of cornstarch and water. Serve on top of rice on along side it. Sprinkle chopped cashews on top and you’re good to go.

This vegan Kung Pao recipe is fairly easy and quick, but it has multiple components so it can be intimidating. Don’t let this vegan dish pass you by!

What’s your favorite Asian takeout dish to vegan-ize?

Jerk Spiced Cauliflower Steaks & Bulgur ~ Easy Vegan Dinners

Since discovering Midnight Tokyo Diner on Netflix, we don’t often do a lot of meal planning per se, we just grab what is fresh and what looks delicious, plus a good helping of pantry staples and favorites. It has been working for us, especially during the lockdown, so there’s no point in changing anything. Right?

So of course when I set eyes on a beautiful head of cauliflower, I knew what I wanted to do with it…and I just had to do some Jedi mind trick to get the Hubs to request cauliflower steaks. Turns out, great minds think a lot and I got to keep my Jedi tricks for another day. His request was simple: cauliflower steaks, seasoned for any style of cuisine I chose.

Gotta love a man who knows you!

The cauliflower steaks will take the longest to cook so I recommend that you season it first and set aside to let the flavors marinate. If you want to be a lazy vegan, may I suggest a good Jerk seasoning spice pack. It’ll make sure you have all the right ingredients to make it authentic without having to worry about it. But if you want to use individual ingredients, here you go: cinnamon, nutmeg, clove, ginger, scallion, scotch bonnet peppers, garlic and thyme.

I used vegan yogurt instead of oil to marinate the cauliflower, letting it get good and flavorful while I prepped the vegetables and grains.

When you’re ready, cook the cauliflower steaks on 180ºC for 30 minutes, adding more time if it’s not cooked all the way through.

The hardest part is out of the way…yay!

For the veggies you can keep it simple. Onion, bell peppers, garlic, ginger and chickpeas. I used a splash of oil (about 5 grams) for the veggies and chickpeas, otherwise I didn’t want to muddy up the flavor profile.

Finish it off with a grain of your choice, I chose bulgur because it has surpassed rice as my favorite short grain in recent years. And that’s it. Pretty easy, right?

Now all that’s left is to plate everything up!

You might notice the eggplant on the left and you’re probably wondering, doesn’t she dislike eggplant…a lot? Yes, I do. A lot.

But this wasn’t my plate, ti was the Hubs and he LOVES it, so I scored it and added the rest of the veggiegurt-jerk seasoning and popped it in the oven. It was a tad overcooked so I suggest adding it during the last 15 minutes of cooking because–DUH–cauliflower and eggplant doesn’t have the same cook time.

Next time you think there’s nothing to be done with cauliflower, think again. This is a quick and easy vegan dinner that you can cook again and again, switching up the seasoning and the grains to go from Jerk spice to Mexican, Indian, French or whatever else floats your boat.

This vegan meal was delicious, it was healthy and well-balanced.

Enjoy!

Chickpeas & Shredded Mushrooms with Turmeric Rice ~ Done in 30 Minutes or Less

What do you do when you still have one more dinner to make and its the day before grocery day? Hit up the pantry for staple ingredients and use whatever fresh leftovers you have. Duh.

The grocery store we frequent has kept a big fat smile on my face with all their mushroom offerings. Usually the options are crimini, button and oyster mushrooms. But lately they’ve had enoki, chanterelle, king oyster and even Caesar mushrooms, which means we have been gobbling up mushrooms like they were going out of style. Or, in my husbands words we have more mushrooms than any two humans can eat in a week.

I think we’re both right.

Anyway, back to the delicious vegan food.

The ingredients here are pretty basic and perfect for those nights when you need to eat dinner but you don’t really feel like cooking.

Chickpeas
Oyster mushrooms
Basmati
Turmeric
Ginger
Onion
Garlic

That’s it. Oh, and oil to toss the mushrooms in before you season them and pop’em into the oven for 30 to 45 minutes.

For the rice, add salt to the water and bring it to a boil. I like to add the turmeric when I add the rice so it colors every grain a beautiful golden color when it’s done.

Mix it all together for an easy bowl meal or serve it separately for the picky eater who doesn’t like his/her food to touch, also known as vegan kids!

There you have it, folks, a thirty minute vegan meal perfect for when you want to order delivery but can’t because…reasons.

Soya Biryani with Crispy Onions

Simple food can be good food. There is a time and a place for complicated dishes that take plenty of time, but only when and if you feel like it. Biryani seems like a dish that could be complicated if you let it, especially if you decide to take forty-five minutes to get those onions properly crispy. Luckily for me, this was a night my husband cooked and the only thing I had to do was come up with what I wanted to eat for dinner this night. 🙂

I chose Biryani because it is a simple but flavorful dish that feels like it takes hours and hours in the kitchen, but an efficient vegan home cook could get it done in under an hour.

The best thing, aside from taste, about this recipe is that the ingredient list is simple.

TVP (I use inedit, but use whatever textured protein you can find)
Basmati rice
Onion
Veggiegurt
Ginger
Garlic
Red bell pepper
Peanut oil
Herbs & Spices

I know, it seems impossible that a dish so simple could produce such a flavor explosion on your tongue but…it’s true.

If you’ve never had a vegan Biryani, I recommend you do a little research so you understand the basics, but basically this is a dry dish compared to a curry, for example. The key here is the fried onions because they add SO MUCH FLAVOR!

While you re-hydrate the soya, get those onions going in oil or vegan butter, cooking them low and slow until they start to turn golden and sweet-ish. Once the soya is ready, let it cool and then toss in veggiegurt and Indian spices. My hubs couldn’t wait to make use of our new air fryer, so that’s how he cooked the soya!

While the soya got nice & crispy, he cooked the Basmati rice in salted water with a teaspoon (or two) of turmeric thrown in for the health benefits and that gorgeous yellow color.

When the onions are close to ready, add the red bell pepper, garlic and ginger to the skillet and you’re good to go. Now toss in the soya and top it on a bed of rice.

You can always substitute one protein for another, using chickpeas, tofu or any other kinds of beans. If you use seitan or tempeh, I’d love to know about it!

I truly enjoyed this dish and I’ll probably add it to the rotation, but I’d love to see your take on a vegan biryani dish.

Vegan Chanterelle Mushrooms & Black Rice Bowl

I don’t know how you guys feel about mushrooms but they are one of my all time favorite things to eat, even more so after adopting a vegan lifestyle. There are so many ways to cook, flavor and enjoy mushrooms that it’s almost impossible to get bored or tired of them. Check out my Beyond Stuffed Mushrooms! And if you’re lucky and happen upon a package of King Oyster or Enoki mushrooms, consider yourself lucky. In my (current) neck of Romania, those are what I consider a TREASURE find because they are so hard to come by.

But when I find myself staring at Chanterelle mushrooms in the mushrooms section, well my vegan heart does a little pitter-patter because I know that I’m gonna go a little bit crazy. These suckers are so flavorful and versatile that I actually can’t get enough of them and my only real problem is figuring out how to make them the star of the dish. Okay, that felt kind of like a Chopped intro, didn’t it?

Now, I don’t want to get your hopes up because there is one downside to chanterelle mushrooms and it is that they are a monster to clean. It takes forever. Literally.

At least it used to. But a few moments of internet sleuthing and I came upon a website that was the MOST helpful in finding a more streamlined way to clean them. All you’ll need is a bowl of water and a kitchen towel or paper towel, but be prepared to change that water a few times because these are very dirty mushrooms.

That sounded kinda dirty, didn’t it?

Three hundred years later and the mushrooms are clean…now we can cook!

This was another easy vegan meal, at least if you don’t count the time spent cleaning, with a simple ingredient list mostly made up of pantry staples.

You’ll need: smoked tofu, mushrooms, bell pepper, corn, onion and rice, plus herbs & spices.

I thought about using the air fryer for these but they have so much water I was worried how it would work, so I opted for my trusty mushroom pan which is the opposite of a non-stick pan. So…a stick pan? Just kidding, a good stainless steel pan is your BFF when it comes to cooking mushrooms. Either way, cook them in a pan without oil, stirring often until a lot of that water has rendered and cooked itself out. Then you can add some fat if you want and start sauteing them until brown and slightly crispy.

When the mushrooms start cooking without rendering any more water, I added the smoked tofu because I also like to have the brown parts a little crispy. When those two are close to done, I added the onion and bell pepper while I cut the corn from one fresh cob. While all that is happening, the black rice is cooking for about 20 minutes in my waste free broth.

See how brown and crispy the mushrooms are? In my opinion that gives them an excellent depth of flavor that means you don’t need to go crazy with herbs and spices, just enough to make the ingredients shine.

This is the brand of black rice I normally use but sometimes the “bio” section will have one type of organic black rice that I also love. But use what you can find and what’s right for your budget. And if you’re worried about the color, don’t be. This rice is rich in antioxidants and fiber, plus it gives a simple vegan dish a very fancy air about it, don’t you think?

With a little bit of planning and prep work, this meal can be on the table in about 30 minutes, 45 if you include the mushroom washing time but in my opinion it is totally worth it because one does not happen upon Chanterelle mushrooms regularly.

Not to mention, this is the perfect calorie friendly vegan meal to pair with an ice cold beer plus a tall glass of water!

What’s your favorite mushroom dish?

Lazy Vegan Chickpea Bowl

I’m going to let you in on a little vegan secret: not every meal requires you to be in the kitchen for hours on end. I know that may come as a shock to you, but sometimes you’re just feeling lazy and you want something quick, easy and nutritious.

When it comes to a lazy vegan meal, I try to keep it as simple as possible.

Does the meal have:

◊ Protein

◊ Carbs

◊ Fiber

If it does, you’re good to go…at least I am.

Let’s start with the easiest part of this meal first, the rice. I used a simple Jasmine rice because it was all that we had left in the pantry and because I love the fragrant goodness of Jasmine rice. It only takes about ten minutes to cook, but you want to give the rice time to cool so it gets good and fluffy when you take your fork to it later.

The fiber part of this lazy vegan meal includes crimini mushrooms, red bell pepper and onion. Simple, right? Sauté them up with or without oil until they reach the done-ness level you prefer. I like my mushrooms with a little bit of crisp on them so I cook them first before adding onions and peppers to the mix. The herbs and spices can be whatever you like, but if you’re going for simplicity I recommend, basil, oregano, garlic and thyme.

Sounds bland, right?

It’s not, especially because we still haven’t dealt with the chickpeas.

The chickpeas are the protein and the spice element to this meal for me. Grab a small ramekin and add any kind of spice mixture you like. I opted for cayenne pepper, spicy paprika, tikka masala spice, harissa, curry, turmeric, cumin and garlic granules. Rinse & dry the chickpeas and then toss with the spice blend. Bake on 200/400 for 20 to 25 minutes until they’re crispy and then…voila, your lazy vegan meal in 30 minutes or less.

Full disclosure: I have a tendency to make spicy dishes too spicy, which my husband is not a big fan of, so I preemptively made a cooling sauce featuring veggiegurt, scallions, fresh dill and lime juice. It did the trick…he didn’t complain once about the heat level, which was at about a 6 or 7 (he said 8 but we all know he’s totally exaggerating).

This is a great vegan meal no matter what you’re looking for: quick, easy, calorie friendly and DELICIOUS.

Roasted Aubergine & Zucchini Vegan Buddha Bowl

Buddha Bowls. What more can be said about them that hasn’t been said already?

They are packed with nutrients, but only if you pack’em.

They offer the spice of life…variety.

They can help you get your daily amount of grains, proteins and vegetables.

Personally, I LOVE Buddha Bowls. I love making them and I really love eating them.

So here we are, for another round of #vegan Buddha Bowl fun!

Chances are good that you’re aware of all the nutritional and health benefits of these fun bowls, but you’ve probably strayed away because they seem time intensive. Let me tell you that it’s really not all that time-consuming, at least not with a little bit of planning.

For this harissa roasted Buddha bowl, the oven will do all the work for you.

First thing you have to do is choose your: Veggies + Grain + Protein

I chose carrots, zucchini (for me) and eggplant (for him), cut into ‘steaks’ + Quinoa + Chickpeas

You’ll notice a little bit of blackness on the eggplant and other vegetables but rest assured, it’s because of the marinade which included: smoky paprika, oregano, salt & pepper, olive oil, soy sauce, garlic powder, curry, garam masala, spicy paprika and thyme. Whip it all up into a bowl and pour it all over the (scored, doesn’t it look so pretty?) veggies.

Roast in the oven on 200°C/400°F for about 20 minutes, or until they reached your desired level of tenderness or crispiness.

Cook your grain according to the packaging, I used a total of 100 grams of quinoa for 2 adults.

Now it’s time for the protein. CHICKPEAS!!!

Don’t you just love this wonderfully delicious and diverse legume? It makes great dips, falafels, goes excellent in salads or you can even season them and bake them up like nuts for a crunchy snack.

I made another spice blend using cayenne pepper, turmeric, smoky paprika, curry, salt, white pepper and a masala spice blend. But the only way to get the perfect bake is to make sure you dry the chickpeas completely after you’ve rinsed them. Then coat them with the spices and bake for about 25 minutes, less if you want less crunch.

Since each element of this vegan Buddha bowl was SO flavorful, I decided to skip the sauce this time around and let me tell you, the sauce would have taken away from the carefully planned spice profile.

Whenever I’m at a loss over what to make for dinner, I just grab a little of this and a little of that, and 45 minutes later you have a bowl full of yum!

Lazy Vegan Mashed Potato Buddha Bowl

Even though we are vegans with good health, good skin and our food is our fuel, we are still only humans which means we don’t always feel like doing the things we should. Like making healthy food choices, working out (a biggie for me) or making magic in the kitchen.

But, we’re adults and it has to be done. That’s why we get to buy the good booze!

When I’m feeling lazy but still in the mood for something that tastes good but doesn’t take all damn night, I go to my recent favorite: Buddha bowl.

The trick here is to, well it’s to be tricky. Hack your life, so to speak.

Be a lazy vegan by organizing and you’ll never look back.

How do you take all of this food and cook it simply? Easy…you just do it!

First, decide how you want to season everything. If you want it all to have the exact same flavors, clean, chop and measure everything and toss it on a big ol’ baking sheet, season and pop in the oven. That’s the easiest, laziest way to enjoy a delicious vegan dinner.

If you choose to change up the seasoning like I did, just do it separately. Season each element separately and then line them uniformly on a baking sheet like the photo below.

Pick whatever vegetables you want and bake them until crisp around the edges and soft in the center. The soya chunks got nice and crispy without sacrificing moisture.

The mashed potatoes were made on top of the stove. Boil until tender and season how you want. Since I roasted garlic, I just stirred most of it into the potatoes and used the rest as edible decorations!

To finish it off, I added a spicy veggiegurt sauce that it didn’t really need but it was a nice touch since the soya was just a little bit spicy.

Next time you start eyeing takeout menus, remember that as long as you have a few veggies and some grains, a vegan Buddha bowl is just thirty minutes away.

Happy Friday Folks…Thursday Night Vegan BBQ

While I’m trying to get back in the habit of blogging regularly, I’ve decided to post some meals that might not be too photo-worthy and this one definitely fits the bill. We had a little bit of a grill night because it’s so warm here in Romania right now and our balcony is finally clear…just a table and chairs for me and the Hubs.

Like I said the photos, the few of them that were decent, are not great but the food was delicious, I promise!

The premise was simple: barbecue soy cauliflower, grilled with something on the side. That’s what I asked for and this is what I got.

Steak fries and fresh corn on the cob, seasoned with leftover sauce and Korean chili paste!

It was perfectly delicious and healthy if you don’t think too hard about the sauce, even then it was still pretty calorie friendly.

What #veganmeals do you prepare for a BBQ?

Quick & Easy Vegan Smoked Tofu Bowl

With what’s going on in the world lately, we all have to do what we can, right? That means some days or weeks I feel like a #vegan rock star in the kitchen, making my own seitan sausage and whipping up delicious meals while some days I just want something easy, delicious and nutritious. Like all of you, I’m complicated and that’s okay.

And yeah, sure that was my long winded way of saying this post is going to be short because this meal was delicious, easy to make and super fast.

This is one of the many reasons I love Buddha bowls, they are healthy and easy, two of my favorite things when I’m too busy or too lazy to spend time in the kitchen.

This particular bowl was SUPER easy, all you need is onion, bell pepper, garlic, smoked tofu and a grain of your choosing, the photo has bulgur in it. The sauce is a combination of tomato paste, soy sauce and Korean chili paste.

And don’t forget to hit up your spice rack to give this dish an Asian or Italian flair, or whatever you’re in the mood for.

Not every vegan meals needs to be IG worthy, but sometimes they accidentally are! (Hit me up at IndyJaxn if you want to see for yourself.)

What’s your favorite go-to vegan meal?

Seitan Gyro Bowl & Tofu Tzatziki

Since I have a lot of time on my hands, being mostly stuck indoors these days, I’ve developed quite the fascination with seitan. You can make all manner of vegan proteins from sausages to steaks, ribs, burgers and patties. If you have a proper spice rack, worthy of a grown up vegan, you won’t have to worry about a thing.

There are tons of seitan recipes online and you can switch up the seasoning to get whatever type of cuisine you prefer.

The seitan recipe I use is pretty simple: 30 grams of gluten flour, 7 grams nutritional yeast, herbs & spices as desired, oil and water. Mix dry ingredients first and taste, add more seasoning as needed. Then mix in wet and shape into whatever food you want. Wrap it in foil and simmer for 45 minutes and that is it.

Now, the rest of the bowl is even easier. Sauteed oyster mushrooms, bell peppers and onion with Greek or Mediterranean seasoning if you want to achieve that classic gyro flavor. Add a grain like rice or bulgur and you’re good to go!

And we can forget the famous cucumber yogurt sauce known as tzatziki sauce. The market was out of my favorite veggiegurt last week so I had to improvise and I did, using left over tofu in brine. I took the tofu, mint, lemon zest and juice, parsley and basil to make a cooling agent, though it wasn’t spicy so cooling wasn’t quite the goal just…flavor.

You can skip this sauce if you want or you can enhance the spice so you can truly enjoy it properly.

This is by no means an authentic dish, but it’s no secret that I can turn pretty much any cuisine into a Buddha bowl!

What’s your favorite Buddha Bowl?

Spicy Soy & Steak Fries Salad

Any good relationship is about compromise, this is something we’ve all heard plenty of times and probably rolled our eyes at it more than a few times. But this is one of the truisms that helps in all relationships.

Take for example this quick and easy vegan meal I’m about to tell you about, it happened easily.

I planned to make salad for lunch because this was one of my workout days and therefore the best days to create the biggest calorie deficit I can while also eating and enjoying my whole life. I’m not at my weight loss goal yet but my husband is and before he knew what I had planned, he requested some type of fries.

Full disclosure: In my house our French fries are never fried. Always light coated in oil and baked in the oven, but still we call them Fries because calling them Bakeds would be weird.

So anyway, I said “sure” and this oddball vegan creation is what I came up with!

The ingredient list on this easy vegan meal is simple:

Lettuce

Tomato

Scallion

Cucumber

Potatoes

TVP

Pesto

Veggiegurt

Herbs & Spices

Of course you can always add anything else you like but last week my market was out of sprouts, artichoke hearts and radishes so I worked with what I had on hand.

Make the salad and toss all the ingredients together in a big bowl, using a little more than half of the basil pesto cream as the salad dressing. Plate it and then add the spicy TVP and French Fries on top, drizzling the remaining pesto cream on top for color and taste.

As long as you keep your serving size reasonable (400 grams of potatoes and 50 grams of TVP for 2 servings), this is a meal that can be healthy and indulgent at the same time.

What are your healthy hacks for cheat days?

From Vegan Dirty Rice to Dirty Fried Rice

So the title is pretty self-explanatory and I forgot to take photos when the Hubs made his delicious vegan dirty rice with kidney beans and veggies and plenty of spices, but I did take photos of my re-mix with the leftovers.

Take your dirty rice out of the fridge and grab a brick of firm tofu while you’re in there. Crumble the tofu and season it like you mean it. Scramble it up in a lightly oiled pan and then toss in the leftover dirty rice.

Toss until everything is coated and yummy. I added a tablespoon of Sriracha and the juice of one lime before tossing.

I also tossed in about a quarter up of green peas because I love the little peas and carrots you get in Chinese takeout!

Don’t forget the soy sauce and any other garnishes you deem necessary.

Colorful Vegan Buddha Bowl

Sometimes you just want a Buddha bowl. At least I do.

And when I want a Buddha bowl, I can go a little crazy with piling veggies onto the plate. I make no apologies.

The key to making a proper bowl is prep work. And an awesome spice rack.

The first step is to pull out all the ingredients you’ll need so you have some semblance of organization as you move forward. I wanted distinct flavors that blended well so I started with the ingredients with the longest cook times; sweet potatoes, cauliflower and carrots. Toss them with oil or vegan yogurt and seasoning and toss them into a pre-heated oven.

We have lots of colorful veggies with the carrots and sweet potatoes but we can’t forget the most important color: dark leafy greens.

Okay, maybe Bok Choy isn’t all that dark green but it is packed with nutrients and it is super delicious. Saute with leeks, ginger and garlic, a flavor profile that will combine with just about any cuisine style you choose. And then, if you must have grains…have your grains! I added about 60 grams of bulgur to this recipe because I always feel better with some grains on my plate.

Sauces are mandatory and I don’t always make one when I make a Buddha bowl but the carrots came with really amazing greens and there was basil and mint in the fridge, so I added lemon and capers and vegan yogurt for a refreshing sauce that allowed me to add a bit more spice to the different vegetables in the bowl.

Toss it all into the food processor and let’em rip. It’s worth the extra step, I swear!

Don’t make the same mistake I did and ignore the timers or you’ll end up with slightly charred bits of vegetables. It was still tasty but I’d rather not eat charcoal, if you know what I’m saying.

Buddha bowls can take time but I promise that prep work will be your best friend at the end of the day. And you don’t have to add quite so many vegetables as I did, but ever since I started using Chronometer, I’m obsessed with hacking my diet to get a greater variety of nutrients to each plate. The best part of all is that the oven does most of the work, the bulgur cooks in 10 minutes which gives you about 15 to properly saute your favorite dark leafy greens.

It’s an hour well spent in the kitchen in my opinion but if you want to chop that time in half, skip the greens and the grains…but seriously, don’t skip either. Your body needs them.

Easy Vegan Chow Fun

One of the things I love most about sharing a life with someone who’s life experiences are so different than my own, is sharing those experiences. But even better than that, is making those experiences ours.

Wondering what I’m talking about? Tokyo Diner night…again!

It was my pick of the night and I chose Chow Fun. Remember back in the day when you’d go to a certain type of Chinese restaurant and they’d advertise Cantonese Chow Fun noodles? Well that was probably the start of my love/obsession with Asian cuisine and it was one that, after 15 years, I hadn’t shared with The Hubs.

How crazy, right?

Anyway, I love Chow Fun because it’s simple and it’s fast, and you can use whatever you have on hand to make it a meal.

Your basic Chow Fun recipe has sprouts, beef, scallions and noodles. So if you have a vegan protein to replace the beef, you’re good to go. But if you’re feeling adventurous (or hungry) you can add snowpeas, leeks, carrots, broccoli or whatever else you want. We kept it simple, mostly because The Hubs went way overboard with the dehydrated soya so we didn’t need much else.

The key to a good Chow Fun dish is cooking it quick and high, preferably in a Wok. Even if you don’t have a wok, none of these ingredients need to cook for a long time. They’re vegetables!

We lucked out when it came to the noodles. It’s hard to find real Chow Fun noodles here but we had these long lasagna-like noodles that were the perfect replacement and I didn’t even have to tell my husband that’s what I was hoping he’d use. How awesome, right?

Finally, there’s the sauce. Sesame oil is an ingredient but you can take it as easy or as heavy as you want. Combine it with soy sauce (we used light and dark), a pinch of sugar (optional), Xiaoxing wine and a pinch of spice if desired.

Add the soya first until it’s cooked how you want, then add onions/scallions and cook another few minutes. Once all the veggies are close to desired done-ness, add wine around the rim of the pan and then the soy and wine mixture. Add bean sprouts.

Stir/toss until cook through and serve over those yummy Chow Fun noodles.

This is another quick and easy vegan meal that anyone can cook. And best of all, if you do all the prep work you can have it on the table in 30 minutes or less.

Add vegetables and spices as desired and feel free to share your version below!

Ginger Mushroom Stir Fry

First let’s start with some good news: my book is out! Yay! It took a long time, much longer than it should but that was then and now it’s done and I’m super duper excited…can you tell?

But that means things have been busy. Crazy busy in fact but that’s when it’s most important to eat healthy and right. Right? At least for me it is. My weight loss goal is in sight, I feel good and I need a lot of energy to give this round of book promo the old college try.

So for this recipe I relied heavily on my spice rack. Aside from curries and stews, stir-fries are on my list of easy go-to meals when you’ve got a fridge full of vegetables and no game plan. Even if you do have a game plan but you change your mind, grab a few key ingredients and you’re good to go.

Since I love ginger and we had about a kilo of cap mushrooms, ginger mushroom stir fry seemed like the perfect quick and easy vegan meal.

The ingredients don’t matter a lot when it comes to a good stir fry so just follow these tips:

Cut the vegetables in a uniform-ish size. This helps with cooking and eating later.

Cook the vegetables that take the longest first, adding them by cook time if you use a wok

Prep your starter herbs & spices: ginger, garlic & onions

This dish consisted of leeks, mushrooms, bell peppers, garlic, cauliflower & ginger. You can add tofu or beans or whatever else you want but with the rice it was plenty satisfying and the sauce really brought it all together.

A good stir fry sauce doesn’t have to come from a jar, all you need is tomato paste, soy sauce, corn starch and your favorite herbs and spices. I like to add spicy Korean chili flakes, cumin or cardamom, garam masala, Hoisin, Sambal or sriracha just to name a few. The point is to experiment and see what you like. Add some fresh orange zest and juice to give your vegan stir fry an General Tso’s flavor!

And there you have it, another thirty minute vegan meal you can enjoy any night of the week. Or, if you’re feeling very creative, every night of the week!