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.
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!
When I was a kid one of my favorite canned meals was spaghetti and meatballs. As a latch-key kid, there was nothign better than racing home from school to crack open a can of ravioli, spaghetti-o’s or spaghetti and meatballs. All of that tomato-y goodness that, in hindsight, wasn’t all that good, waiting to stain your lips and your microwave safe bowl!
Who could resist?
Not me, that’s for sure!
So, when I was walking the aisles of Lidl last week and noted that here in Romania they have started to up their vegan food choices game. I found Verdino brand meatballs and you know what I did, grabbed up the last package with a giddy smile. I knew then what I wanted.
What is that?
Well, let’s see. Combine my love of carbs, noodles and pasta with these vegan meatballs and what do you have? One of my childhood favorites, re-done for the fancy, grown-up vegan I am today.
This is one of those vegan dinner recipes that you can do the easy way or the tasty way. Just kidding, I’m sure your jarred pasta is super delicious, it’s just a little too sweet for my taste. But if anyone knows of any no sugar added options, I’m game to give it a try.
Spaghetti and meatballs, it’s pretty much a classic among pasta meals and it’s been a long damn time since I’ve eaten any variation of them. Part of it is because meatballs can be a really cumbersome task, more so when they’re vegan, at least that was the case when I first went vegan in Germany. The options were limited and getting them to hold their structure in the sauce was, well, a big ol’ mess.
But this is 2021 and times have changed for vegans the world over. Whether you’re looking for a nostalgic meal because you love pasta and vegan meatballs, or you’re looking for easy vegan meals for Veganuary, this is an excellent one to try.
There’s no need to go crazy with the vegan tomato sauce, if you don’t want to, but I always think we should all go a little bit crazy when whipping up a pasta sauce. Here’s a tip: don’t skimp on your herbs. Red sauce loves herbs like rosemary, thyme, oregano, basil or marjoram. Buy the little cheap-o packets in the herbs & spices section at the grocery store to test them out and see what you like.
You’ll thank me for this tip, but you don’t have to. Just knowing that you obeyed and loved it, is enough for me!
Other than herbs and spices you’ll need:
Vegan soy balls (or falafel, seitan, tempeh, or veggie balls) Onion Garlic Linguine (or spaghetti or other long pasta) Bell pepper Tomatoes Vegan Worcestershire Cornstarch Red chili flakes
If you cook with oil, you’ll want to sauté the onions, bell pepper and garlic in hot oil, otherwise use water or broth, added periodically to keep them from sticking to the pan, on medium-high heat. Add onions and bell peppers first, adding the garlic when the other vegetables are just about done.
Dice the tomatoes by hand or mix them in a food processor until you have a fresh tomato sauce without all the added sugar. Add the tomatoes and chili flakes to the sauté pan and bring to a boil, then simmer until the sauce starts to thicken. Add a cornstarch-Worcestershire-water mixture to thicken, and don’t forget to season your veggies or your sauce!!!
Cook the pasta according to instructions and when it’s done, scoop it straight from the pot to the skillet to toss with the sauce.
For the vegan meatballs, just season them and pop in the oven for 10 minutes or until warmed through and slightly crispy around the edges. Add to sauce until fully coated. If you want them extra crispy, put them in the air fryer for a few minutes and see what happens.
With a little bit of prep work, this is an easy vegan meal that can be on the table in 30 minutes or less.
The best thing of all about this easy linguine and vegan soy-balls dinner is that you can mix it up, however you want. Add almond milk and vodka for a nice vodka sauce. Or add spicy peppers for a type of arrabiata sauce. Add olives and capers for an upscale vegan Bolognese. The point is this is one of those easy vegan meals that you can switch up by adding different herbs, spices and pasta types to the dish.
What is your go to pasta dish when you have a carb craving and which kind of red wine do you drink with it?
What do you do when you want to make vegan pizza at home, but you don’t want all the calories that come with store bought (or homemade) pizza dough?
You get a nice hunk of bread from the bakery, making sure to read the ingredients that most store bakeries list to look for non-vegan ingredients such as milk powder or cheese powder. I recommend ciabatta bread or some kind of wide-ish roll that will hold enough vegan pizza toppings to satisfy your appetite.
There is no secret to this recipe, it’s vegan pizza only it’s served on bread. So gather your favorite vegan pizza toppings and cook them, or not, depending on how you like it and pop it in the oven for 5 to 10 minutes.
Whenever I think of tetrazzini, instantly I’m propelled back to the 90’s when my former step mother would make this dish with leftover dry chicken (or turkey if it was just after Thanksgiving) and mushrooms and some cream-type style. It wasn’t my favorite dish back then, other than the fact, you know, that pasta is delicious.
In fact, I’d argue that pasta is a lot like pizza. Even cold and a day old, it’s pretty damn good.
So why on earth did I request mushroom tetrazzini when it was my night to choose what we would have for dinner?
But here we are, or rather, there we were.
Just so we’re clear, this is a bastardized version of whatever ‘traditional’ tetrazzini is supposed to be, but it’s close enough in my opinion that I’m called it a vegan mushroom tetrazzini, whether you like it or not.
Nothing is better than a nice stewy dish when the weather is cold, and let me tell ya, the weather here has been COLD!!!
I was really in the mood for a hearty vegetable stew but my partner wanted me to make creamy polenta so I split the difference and added a lot less broth and served it on top of polenta. With the help of Beyond Burger vegan meatballs.
What do you do when your latest order of vegan food arrives in the mail and vegan bacon is inside? You make some version of vegan carbonara, but you don’t call it carbonara because all the Italian food purists will throw a giant hissy fit.
My partner made a simple request, vegan pasta carbonara and I got a little creative with the ingredients, including broccoli and my own vegan bechamel-style cheese.
The ingredients for this vegan pasta (not) carbonara is pretty simple: pasta (I used linguine), broccoli, nutritional yeast, vegan bacon, plant milk, garlic, shallots and peanut oil.
So I know that I’ve said on previous occasions that I’m not a fan of vegan foods that look like animal products and that rings true, but I am an adventurous person and on my latest online vegan food shopping spree I decided to do something bold.
Something out of the realm of possibility.
I bought vegan prawns. And they look like they are meant to be prawns, which is kind of creepy but hey, it’s 2020 and the world is full of crazy things. This is mine.
The package came in yesterday and I had finally found a package of egg-free linguine that I hadn’t figured out what I wanted for my Midnight Tokyo Diner meal, so I asked for scampi.
The Hubs kept the recipe pretty simple because to get a good vegan scampi going all you really need is: garlic, capers and onions. But if you want to add a little pizazz to the mix, which he did but there was no white wine to be found in our liquor cabinet, you can also add mirin, soy sauce and vegan Worcestershire if you can find it.
You’ll also need; linguine, corn starch, peanut oil, panko and nutritional yeast.
Cook the pasta according to box instructions.
Sautee onions and add garlic later, then capers. If you have white wine, add it here, otherwise this is where you want to start layering the flavors of the sauce. And, of course, thickening the sauce.
Cook the vegan prawns according to the package instructions or until warmed through and toss together.
That’s it, just as easy as any other scampi recipe you’ll come across, minus the cruelty.
Now, my impression of the vegan shrimp? Meh. It wasn’t bad but it was bland, though I was very happy that it wasn’t at all fishy like some other vegan seafood products, which I appreciate. The texture left much to be desired but this little experiment has cured me of my desire to taste vegan seafood.
The panko-nutritional yeast blend is a step I recommend you do not skip. Sure, you can add vegan parmesan if that’s your thing, but with a little dried parsley and garlic granules, you’ve got a great vegan bread topping!
Overall this dish was delicious with a nice spice level and it was a quick and easy vegan dinner.
Have you tried any vegan seafood that you would try again?
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.