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!
This is the time of year to fire up the grill and sit outside to enjoy as meals as possible. It’s too hot outside to warm up your kitchen and you can put just about everything on the grill from vegan sausages to vegetables, and even potatoes.
The first year or two after going vegan, it was hard to think of things to bring to cookouts because there weren’t nearly the options then as there are today and we’re only talking about five years’ difference. My pre-vegan days potato salad didn’t include mayo because, yuck. I always preferred Miracle Whip which is an impossible ask to find veganized, so mostly I just went without potato salad.
And then came tons of vegan mayo options and I gave them a try, at least three or four brands. Still, yuck. But then vegan yogurts exploded on the market and I thought to myself, “We’re back in business, baby!”
But…we weren’t. Some of those vegan yogurt brands were too runny to stick to the potatoes and ended up pooling at the bottom of the bowl, taking the rest of the vegan potato salad ingredients with them.
And then came Take It Veggie, a German brand of vegan food products.
Hooray for me!
And for you, because it’s not summer until you’ve made your first batch of vegan potato salad, right?
Yesterday was Independence Day in my homeland, the United States of America, and I whipped this dish together to give the Hubs and I piece of home.
If you’re like me and you love all food from the continent of Asia then you know that the best way to constantly improve your Asian recipes is to keep making them. Each time I watch my favorite food bloggers I learn more and more about what little extras I need to add to my spice pantry and I slowly gather them until every dash of this or pinch of that helps me become a better home cook.
When it comes to Bulgogi, practice makes the best progress. Each time I make this dish the flavors are a little bit better, a little bit deeper and just so darn good that I always wish for more. And then a little bit more because you take the fat out of girl but you can take out the fat girl!
Today’s vegan bulgogi is made when vegan mince instead of soya strips, mushrooms or any other vegan beef strips alternative. I wanted the emphasis to be on the sauce and mince provided the perfect outlet for that.
This is an easy vegan recipe that is packed full of flavor, it’s easy to make and can be achieved with pantry staples.
So let’s not wait any longer, grab your apron and your favorite heat-resistant pan and let’s start gathering our vegan food ingredients!
As you all know things have been HECTIC around here with the final push before the launch of Let It Be Lovejust around the corner. My editor had a family emergency and I had to do a quick re-edit to send it off to my release team and that’s what I did yesterday instead of sharing a vegan food recipe with you yesterday.
But never fear, I have something else equally cool to share with you today.
Not a recipe, but a new vegan food product that you must try out if you can find it or get it shipped to your neck of the woods.
Yep, that’s what I said, vegan caviar.
Specifically, vegan black caviar.
Sounds a little strange but as a fellow vegan and a vegan blogger, it is my responsibility to try this out and let you know if it’s worth the cost and the taste.
One of my favorite things to is travel to new places and explore new cultures, history and art. I love to see how people live all over the world and whenever I can find time I like to go pretty much anywhere that has a few items of interest.
My partner and I had been planning a trip to the Danube Delta and then COVID struck and we postponed it. Twice.
But we finally got there and we took a rather circuitous route, starting with Constanța to see the port and the Black Sea, which is a place my husband and his family often spent summers when he was a kid. The day was nice and warm and we walked around the city before taking in the Museum of History and Archeology which was incredible. There really is a lot of Roman history to be found in Romania, in addition to the Austrian and German influences found throughout their history. It was a wonderful day of sun and history and exploration.
So we started with Constanta and if you don’t know it is the birth place of tennis player Simona Halep and actor Sebastian Stan! Just a little bit of fun trivia for ya.
Anyone else have a serious carb addiction? Just me?
I spend some of my time perusing the vegan food blogs for recipe ideas because as much as I am creative and well-traveled and experienced with new cultures, there are many, many times where someone else is more so. When that happens, I make an effort to defer to those know either know more or do it better. At least…somewhat.
So when I came across tons of vegan recipes for variations on French onion pasta, I was eager to try it, experiment with it and make it my own. Because that’s what we do as creatives, as vegans, as home cooks, as…humans.
This is a simple vegan recipe that also happens to be a 30-minute vegan recipe which in my eyes kind of makes it the gold standard of the perfect vegan weeknight dinner. The only thing is, this one was of my recipe requests which means that my partner, Cos, made it.
And it was simple, delicious and exactly what I wanted.
As much as I love when the weather turns warm, it’s always kind of a daunting task to find things to make for lunch that are calorie friendly, cold-ish and not salad.
Not that I have anything against salad, you know, it is one of the dishes I love and eat most frequently. You can check out some of my favorite salad recipes here, here and here.But the truth is that a girl needs a little variety in her life to switch things up, ya know? And no matter how many different ways you make salad, something other than dark leafy greens and tomatoes and cucumbers needs to go in my tummy.
Anyway on this particular day I was feeling a little bit creative so I went a little crazy with this idea of a sushi style salad in that it is sushi-like but not actually sushi.
And it began with the idea of a soy sauce and wasabi style salad dressing. Weird, right?
But here we are, vegan sushi salad.
Change up any of the ingredients you like or don’t like, or add some vegan ingredients I don’t have access to like vegan salmon or something similar and tag me on it.
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.
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.
The 2020’s have been wonderful for vegans. There’s a plethora of vegan meat alternatives available for you to satisfy your appetite from old faithful tofu to vegan sausage, steaks, chicken and even seafood. If you live in one of the major cities around the world, there’s no end to the vegan options available to you to try out and enjoy. Even if you live in a smaller town, the internet makes it easy to order just about anything that strikes your fancy.
But some days you just want to keep it simple. An easy plant based vegan recipe that’s full of vegetables and creamy udon noodles.
This is a simple vegan recipe that is the perfect answer when you want to use up the rest of your vegetables before your next shopping trip, or if you’re out of ideas but you really need to eat. 🙂
Cooking vegan food at home doesn’t mean that you need to whip up gourmet food every single day, sometimes it’s about simple and vegan and nutritious.
There are really just three components to this dish: noodles, veggies & sauce. If you want anything else, feel free to add it and I’d be happy to see/hear the results.