Since yesterday was a holiday in the United States I decided to hold off on posting a vegan recipe until Wednesday but I wouldn’t leave you hanging so I thought I’d share some more goodies from a local vegan cafe.
This is kind of a big deal since there are just about NO vegan places to eat in Ploiesti. There are a few places that have a couple vegan items but most of them are the same vegan meat alternatives we have in our fridge or freezer so why pay the markup, right?
But this place, Cafeneaua Nației, has a few completely vegan dishes made from scratch. They have a few of the well-known vegan meat alternatives like Mici and Schnitzel but they have quite a few surprises like the chickpea pancakes we had last time, which you can read here.
This time around we chose a few different dishes and one that’s already become an old faithful dish, the pureed lentils and rice dish with caramelized onions served on top.
To start we tried something other than beer and water. I chose a ginger lemonade with fresh ginger which was very delicious and refreshing, which was much appreciated on one of the last days of this European heatwave. He ordered a green smoothie that came with kale and apple and carrot and a bunch of other stuff that was…okay for me but he loved it.
It was another nice day out and we decided to eat outside this time, enjoying the late afternoon sunshine.
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?
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.
Yeah, I know you’re probably bored of my obsession with putting noodles in everything from Bolognese to Ramen with Gravy and all the other ramen or Asian noodle recipes I’ve posted, like my Curry Ramen.
If you’re not in the market for yet another Ramen recipe, leave out the noodles in favor of rice, bulgur, barley or even quinoa if that’s your jam because we all know what my jam is.
It’s soup season and here in Romania the weather has just taken a turn for the worse, which means I am totally upping my soup game.
Because there are vegetables available now that weren’t a month or two ago, which means I have more options. This soup is kind of like your basic chicken noodle soup only not at all basic, because it’s got sass and ginger and tons of nutrients and flavor, two things I require of all my meals.
Don’t worry, I don’t plan on boring you with the details. If you know how to make soup, this will be quick and easy and (relatively) painless.
But that all brings me to the point of today’s post and recipe. I had a craving for Bolognese but I also wanted Ramen noodles so I wondered to myself, how can I achieve combining these two things while keeping it healthy and vegan and delicious. My first step was to hit up the ol’ Google Machine to see what kind of ingredient substitutions I needed to make for the Bolognese ingredients.
My second step? Making sure I had those substitutions or something close to it so that I could make it NOW. This is the result. *Gong Gong*.
I don’t know, I felt like the Law & Order gongs were appropriate right here, or maybe I’m just stoked that the OG Law & Order is back on television. 🙂
So I’m going to tell you right off the bat that the ingredients list is intimidating but only at first glance. Stick with me and you won’t be disappointed.
Do you love curry? Vegan meatballs? Coconut curry? Because I love pretty much everything about all of those things so when you combine them, you have a pretty good vegan meal on your hands.
The good thing about a recipe like this is that you can use pretty much whatever you want in it, as long as you adhere to certain staples like ginger, garlic and your favorite type of curry. Actually, you don’t even have to do that…but it will totally alter the taste of your vegan curry.
Because of the vegan meatballs, I kept this meal pretty simple without compromising flavor. This way it’s easy to simplify if you’re in a time crunch.
I’m going to start you with a basic list of ingredients and you can use whatever substitutes you want/need because you’re the one who has to eat it.
And when I’m feeling a little bit lazy or if I just want noodles, I will dig around in the veggie crisper, grab a few favorites and combine them with ramen or udon or soba or…whatever else is out there that I can buy or get shipped to me. When the weather dips a little, add a tiny bowl of soup using the waste free broth I keep on hand, and BAM, a quick and easy vegan lunch.
Have you ever felt like having Miso soup but you don’t have all the ingredients? Me too. I’ve looked into the ethnic food aisles in Germany and Romania and you know what? NONE of them are vegan. They all have some type of fish flakes in them so you have to improvise, and that’s how I came up with my own version of vegan miso soup.
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.