Have I mentioned lately how much I love pasta and noodles? That I could eat it at least four times a week without getting sick of it even though I very easily and quickly get sick of dishes if I have them too often? Of course I have, it’s me we’re talking about!
At first it was too think and clunky, then it was too watery. Whether I used a roux, processed tofu or early versions of mediocre vegan cheese, it was good but it wasn’t quite right. Thus began my Goldilocks method of perfecting my vegan alfredo sauce.
Today I kept it simple with this vegan chicken alfredo made with Naturli brand breaded schnitzel, which includes this particular dish in the easy vegan recipes column. Pop the schnitzel in the oven until crispy and sizzling, let it rest while you take care of everything else.
If you think making vegan alfredo sauce from scratch couldn’t possibly qualify as ‘easy’, think again. Even the recipe list on this bad boy is fairly simple.
I don’t know about you guys but sometimes I get tired of the same old recipes. I mean, really tired. To the point that if I have something other than ramen noodles, mashed potatoes or French fries too often, it will be a LONG, long time before I’ll even want it again. Yeah, I can be picky like that.
But with this new crop of fusion recipes that seem to pop up every single day, that’s become less and less of a problem for me. Take the other day, for instance. I had no idea what I wanted and it was my night to choose what we had for dinner. Then I thought about rice, but we’d just had rice the other day so I thought, “Risotto”. I love risotto (try my vegan risotto Bolognese recipe!) but there’s only so many times you can have mushroom risotto or vegan risotto Milanese. Right?
I thought so, anyway, so I wondered if there was a way to mix risotto with my favorite type of cuisine. Asian.
Guess what? There was!
And so this broccoli and king oyster mushroom risotto with Asian flavors was born. Or rather, it was born to me because the internet was chock full of recipes of this style.
If you know how to make risotto, then this recipe will be super easy for you. If you don’t, grab a box and read the instructions. I learned and perfected my risotto recipe thanks to Rachel Ray and Tyler Florence years ago on Food Network.
When it comes to pasta, my motto is, the more the better. That’s right. Despite my efforts to eat healthier over the years, the one thing I refuse to give up is carbs. I love spaghetti, mac & cheese, ramen, bread…all of it. But I’m also not afraid to add any of them to a bowl of raw veggies to balance it all out.
But I’ve recently discovered a brand of vegan tuna called Unfished, and you know that meant I needed a do over from my last vegan puttanesca dish!
There are a lot of variations on what it means to make a true puttanesca but this is a vegan food blog so we already know there won’t be any anchovies or other formerly living critters in this recipe, and that’s all right because that’s where the vegan tuna comes in.
This dish was pretty easy to make, especially if you already know the basics of building a good red sauce. Even if you don’t, you’ll find it easy…with a bit of prep work.
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.
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.
Depending on where you live, it might be hard to come by gnocchi. It took us forever to find an egg-free vegan option and whenever they’re in stock, I make sure to add a package to the shopping cart. I mean, what could possibly be better than potatoes masquerading as some kind of pasta?
I don’t usually post on Fridays anymore because everyone is so busy planning for the weekend there isn’t much interaction but I just couldn’t resist with this easy vegan pizza recipe.
It doesn’t require a whole big thing, in fact that only difference is that I replaced pizza dough with bread.
Mostly because pizza dough is super high in calories and honestly, as good as pizza is, it’s just not worth it. But if you love pizza and want to enjoy it without an 800+ calorie meal, try out the different options at your local bakery, or if you’re like me bakeries.
Enjoy my Friday Night Vegan Pesto Pizza Brot!
This particular vegan recipe included: vegan mince, homemade pesto, bell peppers, onions, shallots & vegan mozzarella shreds.
I’ve made no secret over the years that one of the things from my old, pre-vegan life that I do not miss is cheese. I mean, cheese is good. It’s fine. It’s just no longer my jam since I’m not addicted to it. I’ve experimented with all types of vegan cheese brands and until the past few months, I’ve been underwhelmed. I’ve even done the alt-cheese thing myself, using white beans, a turmeric & nooch béchamel for pizza, a milk-based cheese-ish sauce, and even a carrot cheese. I have tried it all and made an informed decision that I can take or leave cheese.
And then, I did my semi-regular online order of vegan food from a source in Germany and…wow. This super cheesy vegan gnocchi bake was incredible. Ooey and gooey cheesy deliciousness, minus the need to keep eating and eating.
If you know how to make mac & cheese then you know how to make this dish, but there are a few caveats since I got a little fancy with it.
Do you guys watch a lot of YouTube or is it just me? I use it for many of my workout videos, my crime documentaries and most of all, recipes. I subscribe to vegan and non-vegan channels alike because sometimes non-vegan cooks have some really good ideas too.
One of my favorites is Chef John from Food Wishes. I love his corny dad jokes and even though there is always meat or dairy in his recipes, I love to veganize so many of them that it’s worth it. During one of my recent YouTube sessions, which its pretty difficult to call it a single session since it pretty much goes on and on for most of the day, especially since I pay for premium which means…no ads!
Sorry, Chef John and the Pancake Lasagna (recipe here and video here). So my partner and I watched this video together and we both pretty much had the same reaction. “Let’s make this. ASAP.”
So, that’s what we did.
The idea behind this vegan lasagna is pretty simple. Make the lasagna you love, only replace the pasta with thin, homemade pancakes. This idea appealed to me immediately because ever since moving to Europe, I have had a difficult time finding the long lasagna noodles that you boil so they’re nice and malleable no matter what size/shape baking dish you use.