Posted in Bowls, Grains, International vegan cuisine, oil free vegan recipes, Vegan

Vegan Jerk Chicken Recipe

I’ve been trying for a while now to figure out a way to make a vegan Jerk recipe that tastes authentic and delicious, without compromising the deep flavors and the spice.

Tofu works but you have to marinade it for a long time, which is a totally viable option but I work for myself as a ghostwriter and author and sometimes I get sucked into the writing cave and only pop my head out when its time for dinner. For tofu that idea is no bueno as it requires a much longer marinade period.

So I did some digging. And some scouring looking for the right vegan jerk chicken recipe and what did I do? What any good researcher would, I compiled them together to come up with something that’s spicy and delicious with the authentic Jerk flavor.

So let’s see how my vegan jerk chicken turned out!

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Posted in Casseroles, Grains, Pasta, Plant Based, Sauces & Creams, Vegan

Vegan Comfort Food ~ Vegan Broccoli Mac & Cheese

There’s nothing quite like a warm, comforting bowl of vegan mac and cheese on a cold winter day. Not only is it delicious and satisfying, but it’s also a great way to incorporate more plant-based foods into your diet. Broccoli is and has always been one of my favorite vegetables and this vegan dinner recipe is a staple in our house, but you can add cauliflower, carrots or any other vegetable that tickles your fancy.

One of the great things about vegan comfort food is that it can be just as indulgent and creamy as its non-vegan counterparts, but without the negative health consequences. By using plant-based ingredients like nuts, seeds, and vegetables, you can create rich and flavorful dishes that are much lower in saturated fat and cholesterol than traditional comfort foods.

One of my favorite vegan comfort food recipes is vegan mac and cheese with broccoli and garlic. Not only is it packed with flavor, but it’s also loaded with nutrients thanks to the addition of broccoli. Plus, the garlic adds a nice depth of flavor and helps to boost the immune system.

What is your go to vegan comfort food recipe?

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Posted in Beans, Grains, Herbs, one pot recipes, Plant Based, Snacks, Vegan

Hearty White Bean & Veggie Vegan Stew

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.

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Posted in Bowls, Grains, International vegan cuisine, oil free vegan recipes, Vegan

Easy Vegan Soul Food ~ Kohlrabi Greens & Smoked Tofu Dinner

I don’t know about you guys but I grew up on soul food. Delicious, fill up your heart–and arteries–soul food.

After years of enjoying a vegan lifestyle, I still have a slight longing for soul food on occasion. But the thing I want with my vegan soul food is fewer calories and more heart healthy choices but with the essence of my granny’s soul food.

Here in Romania the soul food choices are…not the same and that’s okay. I don’t need it to be exactly the same but one of the things I crave often, especially during the fall & winter months is greens. If I were at home in the US then it would be collard or mustard greens, but alas those are not options here so I have to get creative.

One way I do this is with turnip greens but a quick trip to the supermarket recently gave me another creative option. Kohlrabi greens.

Yeah, that kohlrabi. I was browsing the grocery store and found a bin of kohlrabi but there was twice as many leaves as there were vegetables so I moved to the side adn did what any good vegan would, I Googled ‘can you eat kohlrabi greens’ and found a quick and easy answer.

Yes, you can eat them. You can cook them the way you cook pretty much any dark leafy greens from spinach to kale to collard greens.

SCORE!!

I grabbed a few hundred grams that had been discarded by other shoppers, stuffed them into my mesh produce bag and happily paid pennies for them at checkout.

Now, let’s see what I did to turn kohlrabi greens into a delicious vegan soul food dinner!

Smoked kohlrabi greens, smoked tofu & couscous

This is a quick and easy vegan soul food dinner that’s sure to please any crowd!

Continue reading “Easy Vegan Soul Food ~ Kohlrabi Greens & Smoked Tofu Dinner”
Posted in Bowls, Grains, Herbs, International vegan cuisine, Vegan

Vegan Harvest Bowl Recipes

Looking for a quick and easy way to eat your fill of healthy food as autumn and winter sets in? Might I suggest, Harvest Bowls?

Harvest Bowls are a great way to make sure you’re getting a heaping ton of vegetables and nutrients with every bowl. They are also a fun way to keep your dinners fresh and exciting.

What is a Harvest Bowl?

Honestly I couldn’t find an exact definition or example of a Harvest Bowl but based on my quick internet research the basic difference between a Harvest Bowl and a Buddha bowl is the distinct lack of fresh salad. Both are packed with vegetables, but Harvest Bowls are perfect for autumn because they make use of seasonal vegetables.

Why a Harvest Bowl?

Harvest Bowls are a great meal for new vegans in search of easy vegan dinner recipes. Unsure what to make? Here’s my basic recipe:

*Grain
*2 types of vegetables
*Protein
*Sauce (optional)

BOOM, that’s it! Super simple, right?

Let’s get right into today’s vegan Harvest Bowl recipe!

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Posted in Bowls, Grains, Herbs, International vegan cuisine, Salads, Vegan

Quick & Easy Vegan Lunch Ideas ~ Vegan Rainbow Bowl

For those of you vegans who work outside the home, lunchtime usually means a break from the office, time away from annoying and chatty coworkers, bosses looking to get a few extra minutes of free work and endless tasks. To escape that, we usually head out of the office for lunch–at least I know I used to and often–which usually means eating out.

Whether it’s fast food or restaurant food, we choose it because it’s convenient and consistent. Mostly. But what if I told you that you could make a vegan lunch bowl that’s just as convenient and consistent?

With a little bit of prep work and forethought, of course.

Easy vegan buddha bowl lunch recipes

This Vegan Rainbow Bowl recipe ticks all the boxes:

It’s quick
It’s colorful & nutritious
You can switch up ingredients for different flavor profiles so it’s like you’re always eating someplace new.

Grab your favorite kitchen tools and ingredients and let’s do this!

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Posted in Grains, International vegan cuisine, Italian, oil free vegan recipes, Pasta, Vegan

Vegan Tuna Orecchiette with Lemon & Capers

Back in my early 20’s I spent a lot of time learning, or rather re-learning how to cook because my grandmothers cook mostly soul food and my dad was (and is) a huge steak eater and that was pretty much my culinary education. Well unless you count making those Lipton rice packets and ramen noodles, a la nearly every college student ever.

Anyway I watched a lot of Food Network to learn more about cooking. The basics, different ingredients and how they worked together, why we do certain things like rinse or drain pasta. I learned a lot and one of the things that stuck with me was a love of orecchiette.

Weird, right?

Anyway Tyler Florence, Rachel Ray and even Ina Garten used these little pasta “ears” in a variety of ways that I always enjoyed and so whenever I find them, they find their way into my shopping cart. That’s just the way it is.

Not sure what orecchiette is or how to identify it, check it out here.

When it was my partner’s turn to cook I have him just a few parameters about what I wanted: orecchiette, lemons, capers and vegan tuna. “Do what you want,” was my only other direction and this dish is what he came up with.

Vegan tuna, lemon & caper pasta recipes

It’s simple and delicious and earned him two gigantic thumbs up. Ok, I have normal size thumbs but you get what I’m saying, right?

Let’s get to the kitchen and make some vegan food!

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Posted in Grains, International vegan cuisine, Italian, Pasta, Sauces & Creams, Vegan

Easy Vegan Dinners ~ Creamy Vegan Tagliatelle w/ Chanterelle Mushrooms

I don’t know how to say this without sounding weird so I’m just gonna say it. I have an ongoing love affair with mushrooms. I LOVE some Pleurotus(oyster) mushrooms and I will use them whenever possible. They are great as a vegan meat alternative, especially if you’re looking for something like Vegan MInce Stuffed Mushrooms, Shredded Vegan BBQ Pork or King Oyster scallops, but they also work well in so many vegan applications that I literally never get tired of eating them.

But there’s also shitake mushrooms, enoki and even wood ear mushrooms, which are great pickled, all of which hold special places in my heart. But chanterelle mushrooms? These elusive beauties are hard to find in even the largest grocery stores throughout Europe so you know when I find them, I always grab a box. Or two.

Chanterelle mushrooms for vegan recipes

There is just one huge, glaring downside to Chanterelle mushrooms. They are dirty. So, so dirty. And yeah, that is a good thing because they are natural and all that jazz, but they can also be a gigantic bitch to clean. After many years of trying–and failing–different methods of cleaning chanterelle mushrooms without noshing on grit and rocks, I’ve finally figured it out and I’m going to share it with you because everyone should be eating this fungi especially if you’re vegan and doubly especially if you have a mushroom addiction.

As soon as I spotted these golden babies I knew exactly what I wanted. Okay well not exactly but I knew tagliatelle pasta would be involved and some kind of cream sauce. So when I got home, that’s where I started and this is where I ended up.

Chanterelle mushrooms & creamy vegan pasta sauce

What’s your favorite quick and easy vegan dinner recipe?

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Posted in Bowls, Grains, Herbs, oil free vegan recipes, Plant Based, Salads, Sauces & Creams, Vegan

(Mostly) Raw Vegan Cabbage Salad Recipe

With the heatwave sweeping through both the United States and Europe, now is the perfect time to revisit one of my favorite lunch time recipes; salad.

I love salad because it is a low calorie dish that is packed with wonderfully colorful vegetables, nutrients and fiber. It’s a win-win-win for my tastebuds and my palate and better than that, it doesn’t require you to use the stove at all…unless you need to rehydrate some TVP, which I used for this recipe.

Some people might quibble over my use of the word ‘salad’ when this recipe lacks any form of lettuce, and the use of cabbage might prompt some to think its a slaw, but I promise that it is a salad. The problem is that here in Romania there seems to be a fresh salad shortage. If you want any type of leafy green that’s (allegedly) been washed for you and packed, you have some options but I prefer my salad with some dirt on it that I wash off myself and that, has been sadly lacking for the past few weeks, maybe a month.

So I’ve had to get creative with my salads because it’s too dang hot for stoves and ovens and all that jazz.

For today’s vegan salad recipe, I decided to use a mix of green and red cabbage, keeping it 95 % raw and vegan.

Creamy vegan cabbage salad recipe

You can forego the protein altogether or replace with chickpeas or quinoa, or any type of vegan meat alternative you choose.

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Posted in Grains, Herbs, Italian, oil free vegan recipes, Pasta, Plant Based, Vegan

Quick & Easy 30-Minute Vegan Pasta Recipe

Let’s be honest with ourselves if not each other, shall we? Some nights you just don’t feel like making a delicious vegan dinner but in the spirit of being a responsible adult who doesn’t want to waste money on crap, we do it anyway.

Some nights the result isn’t worth the effort. Some nights it is.

Instead of making due with crappy or greasy vegan takeout meals that are nutritionally imbalances, gross or just filled with processed foods, how about we try to find ways to make the results worth the effort.

How?

For starters, 30 minute meals. Whether you’re a parent, single or merely part of a couple, 30 minute vegan meals are a great way to get a healthy vegan meal on the table without a lot of hullabaloo.

(Like that word, don’t ya?)

The other night I was very hungry because some days I am always hungry, but I digress. I wanted food but it was incredibly hot outside (over 30 degrees Celsius) and spending time in the kitchen did not sound like any kind of fun. But adult here and so I had to, plus it was my night to cook.

So I went to the pasta cabinet and grabbed this tomato tagliatelle I found at Lidl that had no eggs, no milk powder, and no other unnecessary animal products. From there I grabbed a handful of ingredients and I was ready for something tomato-y, a little bit spicy and above all else, delicious.

Enjoy this simple vegan Tagliatelle Arrabbiata

30 minute vegan pasta dinners

Grab your ingredients and get in and out of the sweltering kitchen in thirty minutes. Or less!

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