For today’s recipe I’m going to get back to one of my favorite vegan recipes. Salads.
I don’t know about you but everyone in my life who isn’t vegan–which is most of the people in my life–loves to make jokes about salad being the only thing my husband and I eat. They think they’re hilarious but any good vegan knows just how delicious a properly made vegan salad can be. I’m not talking about a few tomato wedges or three slices of cucumber with some heavy creamy salad dressing.
If you’re interested in some delicious vegan salad recipes that are a meal on their own, check out these recipes:
The good news is that we all have those lazy days when it comes to whipping up something healthy and delicious in the kitchen. The better news is that with every passing month, every other day there are more options to allow you to be a lazy vegan cook.
Today I have one such vegan food find, the vegan tortilla pie by Vemondo. This company is a German company and the products are sold exclusively in Lidl, probably wherever Lidl stores exist, but certainly here in Romania.
Are you one of those grocery shoppers who just makes a beeline for only the things they need? That is totally my husband while I go up and down the aisles that are likely to have some kind of new vegan food products. He can usually be found waiting for me at the end of any particular aisle, protecting the cart with his life as if all the Romanians in the store actually want our veggies and vegan food products!
Anyway, my browsing skills are how I found this particular food. Vegan potato, onion and chickpea tortilla pie or cake, however you’d like to classify it.
However you call it, this was perfect because what I thought was just a one week heatwave has entered its fourth week, making too much time in the kitchen totally unbearable.
I kept it simple and sweet and vegan, because that’s how I roll.
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.
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.
What’s your favorite quick and easy vegan dinner recipe?
As you guys know, I love to test out different vegan products when they come out, so when I was visiting Metro last week, which is what I like to call Romanian Costco, I found a big ass bag of vegan beef. After some quick math to figure out if the grams versus price was worth it–it was–I dropped it in the giant shopping cart and started creating recipes in my mind.
I’ve cooked a few different vegan gyro recipes including Mediterranean Vegan Gyro Fries, Vegan Gyro Bowl and Vegan Gyro Salad Bowl. But this new vegan beef from Metro is delicious. It’s not too greasy or too dry that you need to add extra fat. And the best part? It soaks up flavors like you would not believe. Whether it’s broth or sauce, you won’t be disappointed with this vegan beef product…if you can find it.
The weather here has been INSANE. So hot that most days I’ve been tempted to make something like salad or sandwiches, anything that doesn’t require turning on the oven or the stove. The air fryer will do in a pinch but I also want to eat good, warm food so that’s my dilemma.
But this was my Hubs’ night to cook so I asked for gyro fries with vegan yogurt tzatziki sauce and even though HE forgot to take photos of the vegan tzatziki sauce, I’m still posting this recipe.
I hope you try it and enjoy it. Leave a link in the comments or find me on Instagram with your recipes.
As you all recently know, I achieved a goal of mine by climbing to Caraiman Peak which is in the Bucegi Mountains in Romania. It was a wonderfully thrilling and terrifying experience and you can read all about it here.
But though the trip was mainly about climbing the mountain, it’s always nice to make the short drive to Sinaia and visit what has become a vegan staple in the area, Ramayana.
Ramayana isn’t a vegan restaurant, unfortunately. But it’s the only place you can get any vegan food that’s not a burger. There are quite a few places where you can eat with your non-vegan friends and family, if you never get tired of eating the same old vegan burger. Ramayana is, or was, the only place you could get more than one vegan food option and after a complicated first visit, things have only gotten better.
Some of the people I know who skirt with going vegan for many of the reasons the rest of have already adopted the lifestyle, ask me how I come up with recipes. They have all settled into the meat and potato version of meals with the occasional vegetable added in, so I get their confusion.
The thing they don’t understand is that before going vegan, I was a huge vegetable eater. They were a part of every meal so in those early days all I did was remove the animal products and replace it with non-animal protein, usually beans. And then slowly, but surely, I learned more. I discovered more.
The vegan food industry became more.
Still, it does get difficult to come up with new ideas when you have to cook often due to a lack of vegan restaurant food options. But we find a way, don’t we?
So for today’s vegan recipe, I had a few different ideas in mind. I wanted to take buffalo cauliflower (Buffalo Cauliflower recipe) and make it Asian style, but I also wanted Asian noodles and from there, the Asian BBQ Cauliflower Noodle dish was born.
This vegan recipe is simple and delicious, so what more do you need?
Which of course means I had to jump right to vegan spanakopita, right?
I hope you enjoy this Vegan Spanakopita Casserole Recipe.
You can make it however you choose, in a large baking dish to serve family style, individual casserole dishes or you can even do it fancy by rolling into little bite-sized triangles. The choice is yours.
It’s only Wednesday but already this week has been crazy! My book, Let It Be Love is officially LIVE which means book promo and events galore. Even though I knew it was coming, it still kind of snuck up on me.
All of that to say that this will be short (ish) and sweet.
As you may or may not know up until moving to Romania I was not a fan of eggplant. I had tried it a few times and absolutely hated it. The taste. The texture. The mouth-feel. Nothing about it was enjoyable to me and that persisted for most of my life.
But here in Romania eggplant is almost the only vegetable people eat. It’s in Vinete (eggplant dip) and Zacusca (vegetable dip) or just served overcooked with tons of oil for “garnish”. Still wasn’t a fan.
And then my aunt-in-law made some Vinete and I tried it and…liked it.
So I began to experiment with it. Mostly for my husband who is Romanian and loves my baba ghanoush. And then I saw this roasted jerk eggplant recipe and it actually looked good.
So I made a vegan buddha bowl with jerk seasoned eggplant, curry TVP and a grain cooked with plenty of turmeric. And here we are.
I’m still experimenting with cooking eggplant and finding ways to add it to the menu but this one came out pretty well. It was a little softer than I would have liked but next time I’ll shave 5 minutes from the cooking time.
Hey there my fellow vegans and vegan-curious readers!
One of the things I like to do when it comes to vegan takeout recipes at home, is to make a few compromises. Instead of choosing vegan meat alternatives like TVP, vegan beef or seitan, is to go totally plant based and vegetable based to minimize my calorie intake.
I know, I know, it sounds obsessive if you’ve never struggled with weight problems in the past, but now that I know what I did so wrong for so many years, I refuse to repeat that behavior. So instead of sweet sour vegan chicken, I chose sweet and sour cauliflower.
Cauliflower is super satisfying and it takes on a variety of flavors really, really well. It’s the perfect vessel for a dish that’s full of flavor. If you’d rather eat a shoe than cauliflower, do your thang. Just switch out cauliflower for any other vegan main dish you desire.
Now, let’s get into this Sweet & Sour Vegan Cauliflower recipe.
You can cook this recipe in the oven or on the stovetop, and if you’re really feeling energetic, you can fry the cauliflower first and toss it in the sweet and sour sauce.
The choice is always yours, it’s just a matter of what you feel like doing in the kitchen!