Posted in Asian Food, Bowls, International vegan cuisine, Noodles, Travel, Vegan

Eating Vegan & Sightseeing in Targoviste, RO

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.

If you’re curious about homemade Japanese food, check out my vegan Okonomiyaki recipe!

And I do mean ALL of them!

So let’s stop wasting time and talk vegan food.

Wok vegetables and wakame/seafood salad

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.

Continue reading “Eating Vegan & Sightseeing in Targoviste, RO”
Posted in Asian Food, Bowls, Grains, International vegan cuisine, Plant Based, Sauces & Creams, Vegan

Vegan Takeout Recipes ~ General Tso’s Cauliflower

This week (and maybe next week too) I’m going to keep the recipes as short as possible because I must start editing Let It Be Love, which is book 5 in my Mustang Prairie series.

If you’re interested, check out the link here.

Anyway my schedule is a little packed so I will try to make this as quick/short as possible.

Today we’re doing vegan takeout right at home. It’s faster, it’s cheaper and the only thing it’ll cost is some of your time.

Vegan takeout recipes at home – General Tso’s Cauliflower

When it comes to this recipe, you have choices and I strongly urge you to exercise them because this dish can be so wonderful in so many different ways.

So let’s jump right in.

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Posted in Beans, Bowls, oil free vegan recipes, Plant Based, Salads, Vegan

Crispy Chickpea Rainbow Salad & Creamy Vegan Yogurt Dressing

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.

Easy vegan rainbow salad recipe

Remember to rinse all of your ingredients before you eat them!

Continue reading “Crispy Chickpea Rainbow Salad & Creamy Vegan Yogurt Dressing”
Posted in Asian Food, Bowls, Curry, Indian, International vegan cuisine, oil free vegan recipes, Plant Based, Vegan

Vegan Curry Recipe ~ Butternut Squash, Roasted Cauliflower & Chickpea Curry

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

Crispy vegan 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.

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Posted in Bowls, Cheese, Potatoes, Vegan

Retro Comfort Food ~ Vegan Mashed Potato Casserole

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.

Check out this vegan comfort food recipe: Vegan Schnitzel & Cheesy Pasta

However it was done, I loved nothing more than an old-fashioned mashed potato casserole. So I decided, why not take this classic recipe and veganize it?

Why not, indeed?

The key to any good mashed potato casserole is, of course, the mashed potatoes, which leaves you free to do whatever else you please…if you want anything else at all.

Vegan mashed potato casserole with Mici

This recipe is pretty easy to complete, very delicious and it promises to provide loads of comfort, whether you need it or not!

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Posted in Asian Food, Bowls, Grains, Indian, International vegan cuisine, oil free vegan recipes, Plant Based, Vegan

Easy Vegan Dinners ~ Spiced Chickpeas & Rice

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. 😉

Indian spiced vegan chickpeas and rice

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.

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Posted in Bowls, Grains, International vegan cuisine, Italian, oil free vegan recipes, Pasta, Sauces & Creams, Vegan

Spicy Red Orzo & Vegan Feta ~ Easy Orzo Recipes

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.

Looking for a new way to use broccoli? Check out this Pasta & Creamy Broccoli Sauce recipe!

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!

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Posted in Bowls, International vegan cuisine, Potatoes, Vegan

Easy Vegan Colcannon ~ Cabbage & Leek Colcannon

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.

If you’re interested, check out my Seitan Gyros recipe!

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!

Vegan Leek & Cabbage Colcannon

This recipe is pretty easy and incredibly delicious. and a perfect way to use up leftover leafy greens.

Continue reading “Easy Vegan Colcannon ~ Cabbage & Leek Colcannon”
Posted in Bowls, Plant Based, Potatoes, Vegan

Tex-Mex Vegan Mashed Potato Bowls

Just in case you were wondering:

~Yes, I do eat things other than ramen noodles and other Asian style noodles.
~Yes, I do eat things other than curry and other Asian food.

Okay, now that we’ve cleared that up, lets talk about this quick and easy vegan bowl recipe that you will almost certainly love. It features another of my all-time favorite foods. Potatoes.

As evidence, I point to my Mongolian Mashed Potatoes, or Vegan Buffalo Strips & Mash. If you’re curious about other recipes featuring mashed potatoes, just search the blog here.

Tex-Mex or Southwest style mashed potato bowls.

Easy vegan weeknight dinner – Tex-Mex Mashed Potato Bowls

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.

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Posted in Bowls, Grains, Plant Based, Vegan

Beyond Burger Stuffed Bellas w/Brussels Sprouts

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.

Vegan mince stuffed mushrooms.

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.

Continue reading “Beyond Burger Stuffed Bellas w/Brussels Sprouts”