I love a good curry. Who doesn’t? I mean, you get tons of vegetables and rice steeped in delicious and vibrant flavors, sometimes spicy with your favorite vegan meat alternative and it’s just a big bowl of goodness. Unlike soup, I am never opposed to eating a curry in the heart of summer of the depths of winter.
And I recently discovered Aloo Keema, a dish that originated in Pakistan/Northern India that has the simplest of ingredients: mince, potatoes and rice with bread if you choose to double-carb it.
The flavors of the dish really appealed to me so I figured, why not?
As far as vegan curry recipes go, this is a pretty easy one with a manageable list of vegan ingredients.
As a girl from Chicago, one of my favorite foods to eat is anything deep fried and drenched in hot sauce. When I switched over to a vegan lifestyle, that meant TVP in the air fryer and dunked in my famous Frank’s-based sauce. And then cauliflower had her glow-up.
Now I’m not like most people who used to hate on cauliflower as being the paler, less delicious form of broccoli. I’ve always been a fan and I don’t need it covered in cheese or breading, no matter how good it might be.
In fact, I made it a goal to find different ways to have vegan buffalo wings without all the oil and calories.
And I’m pretty sure this is the winner.
So what’s the trick to tasty but oil-free cauliflower nuggets? High cook temperature.
We have to eat. It’s a necessity for all that messy breathing, heart beating, brain function stuff. But that doesn’t mean we always have the time, the mental or physical energy to spend thirty minutes in the kitchen whipping up something nutritious and delicious.
You can opt for nutritious only, but what would be the point?
One of my favorite things to create when I’m not in the mood to cook, is a one pot meal. You can prep as you go, rinsing, chopping and weighing the food before tossing it into a casserole dish. Season everything together and toss, then all you have to do is pop it in the oven.
Alternately, you can cook any one pot vegan meal on a baking sheet if you want to diversify the flavor profile of the different vegetables.
Either way, it’s a lot less dishes and the oven does all the work. Where’s the flaw in that vegan recipe?
This is a one pot vegan meal that you add to the rotation because the ingredients are so simple.
I’ve made no secret on this blog about my attempt to eat healthier. I started a vegan lifestyle in May 2017 and since then I’ve lost more than 45kg, I have increased my muscle mass and have almost no jiggly skin remaining. Yay me.
But I’m not telling you this just to brag or clap myself on the back, I’m telling you because I have worked really hard to maintain a healthy diet at all times without going overboard. But, a person with more than 45 kilograms to lose has a clear love and/or addiction to food, right?
But that doesn’t mean that I don’t enjoy a little bit of junk every once in a while. And whenever there are new vegan products that hit the market, I try them out to see if they’re worth breaking the calorie bank. Newsflash: They usually aren’t.
But let’s dig in and see, shall we?
Before I get into my vegan junk food haul, let me tell you a little bit about the healthy things I do to keep the weight off and stay healthy & fit.
You know what I love that I don’t eat nearly enough of? Peanut butter. It’s creamy and delicious and the expensive stuff tastes like you just ate a handful of peanuts. There’s nothing about it that I don’t love, except the calories. My life would be complete if I could find calorie-free peanut butter for cookies or international stews, or did I mention cookies?
But my love of Asian food means that occasionally I do give in to my love for peanut butter to make a quick sauce to accompany whatever noodles I’m craving at the moment. Try my Mongolian Fire Noodle recipe!
If you love nuts or nut butters, this is an excellent way to indulge without going overboard, just remember that the key is always…moderation.
This vegan chicken and noodle dish seems small, right? I know, but when you add peanut butter you have to make certain adjustments. It’s still delicious, though. I promise.
This vegan dinner has a few unusual ingredients but I think you’ll find them wonderful additions that make this dish taste like it was made my a professional.
Have I mentioned how much I love to experiment with new vegan food products? They can be hit or miss, but when they hit, they hit BIG.
And today I have a quick and healthy vegan recipe that uses vegan tuna from Vantastic Foods that I think you’ll find easy to make and delicious to eat.
It’s another Buddha Bowl recipe, technically but there are plenty of fresh veggies that could easily slide this into the vegan salad category. If you enjoy bowls, consider this vegan sushi bowl! Call it what you want, just call it tasty.
Don’t worry, this is an easy vegan recipe that only requires basic knife skills.
As much as I try to eat healthy, enjoying big colorful Buddha Bowls, salads and other healthy vegan options, some days you just want something greasy and good. At least I do.
After a week of nonstop marketing and promotions across all time zones for my latest romance novel, Bared., I was in desperate need of some vegan comfort food. Other than a million different types of ramen, nothing says comfort to me like potatoes.
And what is greasier and more comforting than cheese fries? Vegan cheese fries with sausage, of course!
With a few fun vegan hacks, you can enjoy this (mostly) guilt-free version of cheese fries, or you can make a few small adjustments and make comfort food light.
When I’m not in the mood to spend a lot of time in the kitchen, I go for something that’s simple and tasty. Not necessarily comfort food, but delicious home-cooked food that’s easy to make. Something that always satisfies.
As I’ve mentioned before, I have been working on upping my salad game and so, the trend continues into a new week. I had a dental appointment today which was, let’s just say, less than quick & easy. We went grocery shopping today because tomorrow is my release day for my newest novel, and it was 32 degrees Celsius all day.
So what else is an exhausted, overheated vegan, author and wife to do? Salad.
But I wanted to do something a little bit different from what I usually do, while also making a salad that was substantial enough to satisfy.
Enter, vegan sushi salad bowl. We probably need a better name, don’t we?
Yeah, but this is the name we got and I promise, the dish tastes much better than the title.
There are quite a few components to this vegan salad recipe, but it’s not difficult at all. Honestly, this recipe is all about the prep work. If you’re willing to prep, this is another easy vegan recipe you can add to your repertoire.
Whenever we’re in the mood to get away for a while without actually hopping a flight somewhere, Sinaia is one of our go-to places. It’s about a sixty-minute drive from our apartment and it has gorgeous scenery if you just want to walk around, visit a castle and be in the outdoors.
Because of the events of 2020 (and beyond), as I like to call the year that wasn’t, it’s been a long time since we’ve done any real traveling, so this was a much needed trip.
The trip started with a visit to Peles Castle. I’ve been there before but there’s always so much to see, plenty of great photo opportunities and on a nice, sunny day, the perfect place to walk around for a bit.
After an hour or two in the sun, you know what it was time for.