It’s time for another vegan salad with all the delicious goodies you know and love, but this time the focus is on the vegan salad dressing.
Want a unique vegan salad? Check out my vegan sushi salad bowl recipe here!
When I first got on the Salad Train, I can admit that I wasn’t very imaginative, not with my ingredients and certainly not with healthy salad dressing options. I started with simple vinagrettes and then creamy dressings made with vegan yogurt, mustard and even Sriracha. But the oil is a real killer.
I know, I know, life isn’t just about calories. But when you’re trying to lose weight, which was my original goal, much of your eating life is about calories and oil comes in at 120 calories per tablespoon which is INSANE. Add in how much you need to use to make a proper vinaigrette and you can see why I started to explore other options.
So when the weather permits and when the supermarket or farmer’s market has them, I pile up on herbs. Dill, parsley, basil, mint, and pretty much whatever else green I can find. Except cilantro, it is not my jam and never has been.
So, let’s do this, shall we?
This is a hot & cold salad, which means you don’t need to cook everything but that also makes it versatile enough to eat during the hottest day of summer or as the autumn chill sets in.
With this unbelievable and sometimes, unbearable, heat, I have been working to up my salad game.
We’ve all heard the vegan jokes about munching on lettuce nonstop to fuel our malnourished bodies, but the truth is that if I’d known how amazing I could make salads in my pre-vegan days, my life might be very different today. Thank goodness, I didn’t figure it out until now.
I have talked time, and time again about my love of the marvelous Buddha bowl.
I mean, what’s not to like about a bowl of food that contains tons of veggies, a heaping pile of grains and just enough protein to provide a well-balanced vegan meal that nourishes while tasting wickedly delicious?
I can’t think of one thing that’s unappealing about any of that.
So, here is (yet) another vegan buddha bowl recipe for you to enjoy. Or experiment with. Or try to top.
Whatever you prefer. 😉
It doesn’t matter if you’re a new vegan or an old vegan, the Buddha bowl is the perfect way to get you in the kitchen, cooking healthy vegan meals, and taking control of what you put inside your body.
For the past few days the weather outside has left much to be desired. It’s been gray and rainy, which means the hard work of editing takes even longer. My energy is low and even getting through my workouts takes more effort and focus than usual. It’s the end of May but it feels as if Spring has only just arrived.
So what’s a girl to do when it should be bright and sunny and warm outside, but instead it’s gray and dreary and chilly?
By some odd stroke of luck, I found a squash at the market and after getting caught in the rain while loading groceries, I knew what had to be done.
Squash & lentil stew.
This soup is thick and creamy and though it make taste and look like a complicated vegan bisque recipe, the truth is that this is an easy one-pot vegan soup that anyone can make at anytime.
When you think of pesto, you probably imagine the light green sauce we know as pesto alla Genovese, made with basil and pine nuts and usually some type of hard cheese. This is my go-to pesto recipe because the flavor of fresh basil is pretty incredible. When I talk vaguely about pesto, this is what I am referring to.
But, that isn’t the only way to make pesto. In fact, all you really need is the right leafy green and you can make pesto out of almost anything. I’ve used carrot greens, spinach, a mix of herbs, sundried tomatoes and now…ramsons!
Making pesto is pretty easy if you have a food processor but if you prefer the old school method that requires a mortar & pestle you’ll need a bit more muscle to get the job done. Either way will work, so pick your method and grab your ingredients.
Let’s start with basic ingredients for vegan pesto!
Ingredients Basil Scallions (optional) Lemon (juiced) Garlic Pine nuts (I like to lightly toast them) Nutritional yeast (or vegan parmesan) Water (if needed and added gradually)
That’s a super basic ingredient list, right? Pesto, for all its delicious flavors, isn’t a sauce that’s over-complicated and that’s certainly part of it’s charm. It’s so flavorful that a little bit goes a long way.
Tip: If you use more than a bunch or 2 of basil, give it a pulse or two on its own before adding the rest of the pesto ingredients. This is especially important if you choose to go oil-free because you won’t get that smooth chop that comes with adding 1/4 cup or more of olive oil to the pesto.
Add the remaining ingredients to the bowl of the food processor and start with a gentle pulse until the ingredients start to blend. If you’re having trouble, add a tablespoon of water and crank up the speed of the food processor until you get the desired consistency.
Tip: Add half the lemon juice up front and the rest as you need more liquid to break up those leafy greens, and then switch to water or you’ll end up with a SUPER lemony pesto.
Tip: Add nutritional yeast a little at a time, tasting as you go. If you use vegan parmesan, please let me know your tips because I have some Violife Parmesan arriving in the mail…any day now today!
If you make a big batch of pesto, I recommend adding a teaspoon of oil after two days to make the batch last longer. If you make enough for one or two days, feel free to keep the pesto oil-free.
My mother-in-law recently returned from the local Farmer’s Market with a huge bag of ramsons, also known as wild garlic or ramps (pictured below) and once I got a whiff of that yummy garlicky scent, I knew this would be perfect for pesto. The first batch, which I didn’t photograph, was super garlicky because I added about 20 grams of roasted garlic to the pesto. It was delicious but very, very garlicky.
For the second batch, I decided to go with a vegan Ramson Pesto alla Trapanese style vegan pesto which means leafy greens, nuts and fresh tomatoes. I had some heirloom kumatoes that I hoped would work.
My Ingredients: Ramsons Lemon (juiced & zested) Walnuts Kumato Mustard Nutritional yeast or Vegan Parm Tabasco sauce (just a few drops) Water
Break up the ramsons with a few pulses in the food processor and then add the remaining ingredients, starting with a slow pulse and then giving them a good go ’round until you have a nice pesto consistency.
If the leaves aren’t broken up enough, add water or lemon juice to keep it an oil-free pesto, but if you don’t mind some extra fat, add oil one teaspoon at a time.
Refrigerate and add to your favorite pasta dishes, sandwiches or whatever else you fancy. In fact, tell me in the comments section how you like to enjoy your pesto. My favorite thing to do besides enjoy it on a toasted baguette or crackers, is to add some veggiegurt to it for a creamy, flavorful salad dressing.
Next time you make pesto of any kind, I’d love to see it so hit me up on Facebook or Instagram with photos!
I just love it when we have our Midnight Tokyo Diner nights and my partner chooses something that stomps me…at first. Yeah, I’m not ashamed to admit that his request for sweet potato polenta threw me for a moment but after a few minutes of research, my confidence rose and I was like, “I got this.”
If you’ve never had sweet potato polenta before, I hope this recipe inspires you to add more than vegan butter and nutritional yeast to your next batch of polenta.
Before we begin, I’ll tell you right off the bat that this is a pretty cumbersome ingredient list, but that doesn’t mean that it is a complicated or difficult recipe. It just has several different components that are put together separately before they find their way to the same plate.
You know how sometimes you’re scrolling through Facebook and you see a vegan dish that calls to you? Well that’s what happened to me with this meal. There is no long story about why I love it or why I was craving it, just a simple case of I saw it. I wanted it. I made it.
Back in my non-vegan days, I couldn’t not stand chowder because I have never been a fan of milk or heavy cream, but after seeing a photo, I decided to give a shot. So, after a long walk on a very cold day in Romania, I whipped out my ingredients and tried my hand at vegan corn & potato chowder.
The ingredient list for this vegan chowder is pretty simple:
You can use them as the ‘meat’ replacement if you’re just starting to transition to a vegan diet or lifestyle because they are sturdy and heavy and did I mention, delicious? You can grill them, fry’em, roast them in the oven or pop them in the air fryer. These suckers are very versatile, use them in your favorite mushroom vegan Buddha bowl.
I will put mushrooms in any vegan recipe I can from vegan risotto, to shredded barbecue oyster mushrooms on a bun and even vegan burgers.
I recently came across some of those giant mushrooms that are just perfect for a night of stuffed mushrooms, and then I found out that the new Romanian vegan food brand, Verdino, made a mince and I knew I had to try it out!
The hard part of any stuffed mushroom recipe is figuring out what to stuff it with. Do you load it up with veggies or look for a protein source? Since I already knew the Verdino mince was on the menu, it was time to fill up the giant brown and white mushroom caps.
I decided to keep this vegan dinner recipe simple with easy ingredients for both components of this dish. Inside the mushrooms are: couscous, shallots, sundried tomatoes, garlic, green bell pepper and vegan mince not meat.
Just saute the shallots, bell pepper and garlic, add in the mince last unless it’s really greasy, then add it first so you won’t need to add any additional oil, a perfect option if you want an oil-free diet option. Season and cook until brown and warmed through, set aside.
I recommend that you give it some time to cool down before you handle the mixture because you will end up using your hands.
Now, while this is all going on, you’ll have to make the couscous. Bring salted/seasoned water to a boil and add the couscous. Stir and remove from heat and, voila, couscous.
Annnnd, while you’re doing all that, you should get the mushrooms going in the oven unless you want them to get super water logged while stuffed. Bake them for about 15 to 20 minutes until they are still firm but starting to crisp around the edges.
Stuff the mushrooms with your vegan mince mixture and bake for another 10 to 15 minutes. Oh and as my Hubs suggested, add cheese on top if you want, but you don’t need them.
If you mis-measured the way I did, put the rest of the mix on the plate to make a ‘bed’ of stuffed mushroom goodness.
Since we know this isn’t a proper vegan dinner for any grownup vegan, what will you add with these stuffed mushrooms? You can go with fries because they DO go with just about everything. But I opted for carrot, garlic & ginger soup instead. Please be kind because the photo, well, it isn’t pretty.
It was a very satisfying vegan dinner recipe and it was pretty quick to put together. It was the perfect bistro night dinner, at least in my opinion.
As for the Verdino mince, it was delicious and not too oily. I added a few basic seasoning like salt, black pepper, garlic granules and smoky paprika and that was all it needed. If you find it, give it a shot, and tell me in the comments what’s your favorite brand of vegan mince not-meat?
Is there anything better on a cold November day than some thick and hearty carbs smothered in a creamy sauce that just makes you feel better about being stuck in the house and cold as hell?
Not on this particular November day, anyway.
This vegan dinner was a request from my husband a la Midnight Tokyo Diner and I decided to go fairly authentic with the vegan bolognese sauce, so let’s jump right in to this vegan risotto alla bolognese recipe!
To make things easy for me, I made the risotto and the bolognese separately and tossed them together over low heat at the end, but here is the full ingredient list:
I will tell you up front that this wasn’t the most calorie friendly vegan recipe, coming in at just over 600 calories per servings, but holy moly was it worth every minute of working out the day of and the next day!
If you know how to cook risotto or if you have a preferred method, warm up your vegan broth and get it going. If you’re not sure the best way to cook risotto, check out this long ago recipe of mine!
Now…onto the vegan bolognese!
I used a mixture of onions and shallots to cook the risotto and for the sauce, so to get the vegan bolognese started, add a splash of oil to the pot along with the chopped onions, shallot, bell pepper, carrot and celery. Cook until it starts to soften and add the vegan burger meat. This was another new vegan product find for me from a company I was unfamiliar with, Naturli, but the burgers weren’t too greasy and it was very tasty, blended in perfectly with this vegan dinner recipe.
Next add the garlic for 2 minutes, then the fresh tomatoes. Cook until tomatoes start to break down, it should take a few minutes while you stir regularly.
Add tomato paste and some broth and bring to a boil. Reduce to thicken.
When everything is ready, toss together over low heat. Normally I would add some nutritional yeast to the vegan red sauce but it was perfectly seasoned and didn’t need it. See how I patted myself on the back right there? Don’t be afraid to do that once in a while…it feels good.
Now comes the tough question: to add or not to add vegan cheese?
The choice is yours! I didn’t think it was necessary but if you have a vegan cheese you love, feel free to add it and PLEASE drop a link below with your vegan cheese recommendation.
Be sure to season the sauce every step of the way or you’ll end up with bland red sauce. And if you don’t have any fresh tomatoes, canned/jarred crushed tomatoes work well but they are a little sweeter so you’ll have to be more diligent about seasoning.
And there you have it, a delicious vegan risotto alla bolognese. If you try it out, feel free to leave photos in the comments section or share with me on Instagram or Facebook.
With the weather turning cold and 2020 being the year that never ends, I was in the mood for something simple to remind me of those times when he weather was nice, when you could outside and have a picnic without worry, when you could just go…outside.
And I just got a new tablecloth and it’s so picnic-y that I just couldn’t resist!
And when you want something healthy with a splash of something less than healthy, vegan Buddha bowls are an excellent choice. Just remember to add: protein, carbs and loads of veggies.
It looks really good, I know, but this is also a very calorie friendly vegan meal, and if you need to cut a little more, I recommend cutting the corn on the cob in half.
The tofu was seasoned and popped into the air fryer for about 10 minutes giving it a crisp & crunchy taste that was perfect with the rice and broccoli.
The corn was par boiled in salted water and then seasoned before it went into the oven for about 15 minutes and I kid you not, it tasted like street food corn, minus the loads and loads and loads of butter.
The broccoli received the same treatment as the corn, only less time in the oven and it was delicious, but I am also a huge fan of broccoli so…yeah.
The best thing about a meal like this is you can easily turn it Mediterranean by switching up the spices, maybe rubbing pesto onto the corn. Add ginger and garlic and garam masala for an Indian taste. Or whatever flavor profile you want because herbs & spices are what makes food taste GOOD.
The point is that you can do what you like because it’s your kitchen and your body, and anything that makes it easier to make healthy vegan meals is what we should all be doing.
What’s your go to meal when you need to change your mood?