This day was a long day but it was also one of my favorite days because we did a 3 hour (and some change) tour of the Roman Forum, Palatine Hill and the Colosseum. It was hot and sunny and the perfect day for this kind of sightseeing.
PLUS, I don’t know if you know this but Rome is kind of the perfect blend of old school and new school because they have these water spouts all over the city where you can refill water bottles, which is environmentally friendly and on a day like this day you can also splash some cold water on your face and arms to cool down and rinse away some of the sweat. I loved this and it came in handy for two thirsty tourists wandering around this ancient city.
When the tour ended we hit up this place, Aromaticus. Great name, isn’t it? Anyway it was a fully vegan bistro with fresh food and pressed juices. After the crowds at the Colosseum I was in desperate need for an immunity boost and I got one with ginger, turmeric, cayenne pepper and lemon. It was the perfect shot and a smidge spicy, gave me just the pep in my step I needed.
Hello my favorite vegan foodies! I am back–sort of–from Italy so please bear with me because this week will be filled with all the delicious vegan food we ate in Rome, Italy.
I don’t know how much traveling you’ve done but depending on where you are in the world, finding vegan food can be quite a chore. In Germany, for example, it wasn’t too difficult to find vegan food at any of the food markets but finding a vegan restaurant meant schlepping all the way to Berlin. Sure, you could go to a vegetarian restaurant and cross your fingers that they didn’t forget there was egg or milk or cream in something, but that’s taking your belly health into someone else’s hands.
In Romania, finding vegan food outside of Bucharest and a grocery store? Next to impossible. There are a few good places hereand therebut it’s not that easy.
In Rome? Easier than I anticipated.
Like any good vegan we did our homework before we arrived so we had a list of half a dozen places where we could eat each day. Today’s post is what we ate on day one.
Sometimes you see a recipe online and you just have to have it. That’s what happened with today’s recipe, I was scrolling on Facebook and came across a delicious looking vegan pasta recipe that was pretty simple with mushrooms and leeks. The photos were fantastic and mouthwatering and I knew as soon as I made my next trip to the market, this dish would be going right in my belly.
And here we are with a belly full of leeks and mushrooms.
The good thing about this recipe is that it is super easy to make which means that it doesn’t take a long time to make.
This is an easy vegan recipe with just 7 ingredients, or maybe a few more depending on what kinds of herbs and spices you need to make your tastebuds sing. Either way it is so easy and so flavorful that your friends or family will think you spent at least an hour in the kitchen!
There’s nothing quite like a warm, comforting bowl of vegan mac and cheese on a cold winter day. Not only is it delicious and satisfying, but it’s also a great way to incorporate more plant-based foods into your diet. Broccoli is and has always been one of my favorite vegetables and this vegan dinner recipe is a staple in our house, but you can add cauliflower, carrots or any other vegetable that tickles your fancy.
One of the great things about vegan comfort food is that it can be just as indulgent and creamy as its non-vegan counterparts, but without the negative health consequences. By using plant-based ingredients like nuts, seeds, and vegetables, you can create rich and flavorful dishes that are much lower in saturated fat and cholesterol than traditional comfort foods.
One of my favorite vegan comfort food recipes is vegan mac and cheese with broccoli and garlic. Not only is it packed with flavor, but it’s also loaded with nutrients thanks to the addition of broccoli. Plus, the garlic adds a nice depth of flavor and helps to boost the immune system.
Show of hands, who loves pasta? The easy answer is just about everyone except one girl I’ve known since I was a kid!
One of the pasta dishes I haven’t thought about in a long time is stuffed pasta shells. Back in the day I used to love it, bursting with bubbly cheese and a thick tomato sauce–usually from a can–I couldn’t get enough of it. But then as the years went by, I kind of forgot about it for years and years and years.
Until recently (well not so recently but these suckers aren’t easy to find in Europe) when I found myself watching some non-vegan cooking show and what did I see? Stuffed pasta shells. I looked everywhere, at all the grocery stores in town, even online and there was nothing.
Then one day at Lidl, which does a fantastic job of bringing in specialty items from week to week, I saw a giant bag of pasta shells. Score!
I still had a box of silken tofu in the fridge for just this purpose so I knew what would happen, and SOON.
So, if you’re looking for a delicious and easy vegan twist on the classic stuffed pasta shells recipe, look no further! This recipe uses silken tofu as a substitute for ricotta cheese, and is filled with flavorful vegetables such as spinach, onion, tomatoes, garlic, and bell peppers. Plus, the addition of tomato paste adds a rich and savory depth to the filling.
My husband loves mac & cheese. I mean he REALLY loves it and if I wouldn’t turn my nose up at it, he would request it at least once a week. Calories and fat and inflammation be damned.
Not that I mind (don’t tell him that) because vegan mac & cheese is delicious, especially this version that doesn’t actually include any cheese at all, not even vegan cheese. This is basically a thick and creamy vegan bechamel sauce with turmeric for color, tons of nutritional yeast, herbs & spices for a big ol’ pop of flavor.
The best part of all is that this vegan mac & cheese recipe is hot and spicy, and super easy to make!
If you’re not a big fan of spicy foods, I would recommend that you either take out ALL the seeds of the chili peppers or omit them altogether because I also added hot sauce to the bechamel because I am a crazy person who LOVES spicy stuff.
This is a quick and easy vegan recipe and you’ll be able to feed your family or a crowd of vegan guests in 30 minutes or less!
Back in my early 20’s I spent a lot of time learning, or rather re-learning how to cook because my grandmothers cook mostly soul food and my dad was (and is) a huge steak eater and that was pretty much my culinary education. Well unless you count making those Lipton rice packets and ramen noodles, a la nearly every college student ever.
Anyway I watched a lot of Food Network to learn more about cooking. The basics, different ingredients and how they worked together, why we do certain things like rinse or drain pasta. I learned a lot and one of the things that stuck with me was a love of orecchiette.
Anyway Tyler Florence, Rachel Ray and even Ina Garten used these little pasta “ears” in a variety of ways that I always enjoyed and so whenever I find them, they find their way into my shopping cart. That’s just the way it is.
Not sure what orecchiette is or how to identify it, check it out here.
When it was my partner’s turn to cook I have him just a few parameters about what I wanted: orecchiette, lemons, capers and vegan tuna. “Do what you want,” was my only other direction and this dish is what he came up with.
It’s simple and delicious and earned him two gigantic thumbs up. Ok, I have normal size thumbs but you get what I’m saying, right?
Let’s get to the kitchen and make some vegan food!
I don’t know how to say this without sounding weird so I’m just gonna say it. I have an ongoing love affair with mushrooms. I LOVE some Pleurotus(oyster) mushrooms and I will use them whenever possible. They are great as a vegan meat alternative, especially if you’re looking for something like Vegan MInce Stuffed Mushrooms, Shredded Vegan BBQ Pork or King Oyster scallops, but they also work well in so many vegan applications that I literally never get tired of eating them.
But there’s also shitake mushrooms, enoki and even wood ear mushrooms, which are great pickled, all of which hold special places in my heart. But chanterelle mushrooms? These elusive beauties are hard to find in even the largest grocery stores throughout Europe so you know when I find them, I always grab a box. Or two.
There is just one huge, glaring downside to Chanterelle mushrooms. They are dirty. So, so dirty. And yeah, that is a good thing because they are natural and all that jazz, but they can also be a gigantic bitch to clean. After many years of trying–and failing–different methods of cleaning chanterelle mushrooms without noshing on grit and rocks, I’ve finally figured it out and I’m going to share it with you because everyone should be eating this fungi especially if you’re vegan and doubly especially if you have a mushroom addiction.
As soon as I spotted these golden babies I knew exactly what I wanted. Okay well not exactly but I knew tagliatelle pasta would be involved and some kind of cream sauce. So when I got home, that’s where I started and this is where I ended up.
What’s your favorite quick and easy vegan dinner recipe?
Let’s be honest with ourselves if not each other, shall we? Some nights you just don’t feel like making a delicious vegan dinner but in the spirit of being a responsible adult who doesn’t want to waste money on crap, we do it anyway.
Some nights the result isn’t worth the effort. Some nights it is.
Instead of making due with crappy or greasy vegan takeout meals that are nutritionally imbalances, gross or just filled with processed foods, how about we try to find ways to make the results worth the effort.
For starters, 30 minute meals. Whether you’re a parent, single or merely part of a couple, 30 minute vegan meals are a great way to get a healthy vegan meal on the table without a lot of hullabaloo.
(Like that word, don’t ya?)
The other night I was very hungry because some days I am always hungry, but I digress. I wanted food but it was incredibly hot outside (over 30 degrees Celsius) and spending time in the kitchen did not sound like any kind of fun. But adult here and so I had to, plus it was my night to cook.
So I went to the pasta cabinet and grabbed this tomato tagliatelle I found at Lidl that had no eggs, no milk powder, and no other unnecessary animal products. From there I grabbed a handful of ingredients and I was ready for something tomato-y, a little bit spicy and above all else, delicious.
Enjoy this simple vegan Tagliatelle Arrabbiata
Grab your ingredients and get in and out of the sweltering kitchen in thirty minutes. Or less!
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.
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