Visch & Chips – Vegan Fish & Chips: Take Three

I know what you’re thinking because I’ve been thinking the same thing myself, when is this woman going to give up on her quest for a proper vegan fish and chips? The answer is, “Probably a few more times.”

Seriously though, this time my goal wasn’t to make this dish taste anything like vegan fish & chips, but rather the goal was to get that crispy cornmeal crusted crunchiness on the textured vegan protein. So in that regard, I would say that this is a win.

But I must warn you, it ain’t pretty.

For starters, let me explain the reason for the odd spelling. I spent some time living in Germany and there, fish is spelled “f-i-s-c-h” and my concession to that was “v-i-s-c-h” and so there we have it, Visch & Chips.

Okay, now that we have that settled, let’s talk about the simplicity of this easy vegan fish & chips dish.

Vegan Cake Fusion ~ Apple Crumble Coffee Cake

I don’t know about you guys out there in the world, but sometimes I find myself binge-watching food videos on YouTube because, well, what else is a vegan foodie to do for inspiration? Sometimes I see things that are WAY beyond my cooking capabilities and it turns out…not so great.

And other times, well other times we end up with a delicious vegan cake recipe that is time-consuming but overall easy to make. This recipe was adapted from Chef John on Food Wishes because who doesn’t love a good Dad joke? Or apple crumble vegan coffee cake?

I for one, love both and so when I had some free time recently, I got busy in the kitchen.

I found this vegan cake recipe easy to make but like with most complicated vegan dishes, you need to focus on prep work. So we’ll take this in steps.

Gather your ingredients:

Before you get started, pre-heat the oven o 350 (175C). And dice your apples, with or without peels, the choice is yours.

Step One: Toast the chopped pecans, or whatever other nuts you prefer and place in a bowl with brown sugar, salt, cinnamon and melted vegan butter. Set aside.

Step Two: Whisk flour, baking powder, baking soda and salt in a medium mixing bowl. Also, set aside.

Step Three: Cream together coconut oil (or vegan butter) and sugar until blended. Use a big-ish mixing bowl because we’ll be adding dry ingredients to this bowl. Add vegan eggs. Then vanilla and yogurt, but if you don’t want to use vegan yogurt, consider full fat coconut milk instead.

Step Four: Add flour mixture to the butter/sugar mix and combine until well blended and then STOP. Resist the temptation to over-mix. Fold in diced apples.

Now it’s time to layer!

You’ll need two layers of batter so when you pour the first layer, keep in mind you’ll need another. My top layer came up a little short so…yeah.

Cake batter layer –> Nut layer –> Cake layer –> Nut layer.

It’s that simple…ish.

Bake for about 40 minutes and let cool, if you have the patience!

I’m thinking of trying cashews and Granny Smith the next time I try…what’s your favorite apple-nut blend?

Couscous & Vegan Mince Stuffed Mushrooms

I love mushrooms. They are just…delicious.

You can use them as the ‘meat’ replacement if you’re just starting to transition to a vegan diet or lifestyle because they are sturdy and heavy and did I mention, delicious? You can grill them, fry’em, roast them in the oven or pop them in the air fryer. These suckers are very versatile, use them in your favorite mushroom vegan Buddha bowl.

I will put mushrooms in any vegan recipe I can from vegan risotto, to shredded barbecue oyster mushrooms on a bun and even vegan burgers.

I recently came across some of those giant mushrooms that are just perfect for a night of stuffed mushrooms, and then I found out that the new Romanian vegan food brand, Verdino, made a mince and I knew I had to try it out!

The hard part of any stuffed mushroom recipe is figuring out what to stuff it with. Do you load it up with veggies or look for a protein source? Since I already knew the Verdino mince was on the menu, it was time to fill up the giant brown and white mushroom caps.

I decided to keep this vegan dinner recipe simple with easy ingredients for both components of this dish. Inside the mushrooms are: couscous, shallots, sundried tomatoes, garlic, green bell pepper and vegan mince not meat.

Just saute the shallots, bell pepper and garlic, add in the mince last unless it’s really greasy, then add it first so you won’t need to add any additional oil, a perfect option if you want an oil-free diet option. Season and cook until brown and warmed through, set aside.

I recommend that you give it some time to cool down before you handle the mixture because you will end up using your hands.

Now, while this is all going on, you’ll have to make the couscous. Bring salted/seasoned water to a boil and add the couscous. Stir and remove from heat and, voila, couscous.

Annnnd, while you’re doing all that, you should get the mushrooms going in the oven unless you want them to get super water logged while stuffed. Bake them for about 15 to 20 minutes until they are still firm but starting to crisp around the edges.

Stuff the mushrooms with your vegan mince mixture and bake for another 10 to 15 minutes. Oh and as my Hubs suggested, add cheese on top if you want, but you don’t need them.

If you mis-measured the way I did, put the rest of the mix on the plate to make a ‘bed’ of stuffed mushroom goodness.

Since we know this isn’t a proper vegan dinner for any grownup vegan, what will you add with these stuffed mushrooms? You can go with fries because they DO go with just about everything. But I opted for carrot, garlic & ginger soup instead. Please be kind because the photo, well, it isn’t pretty.

It was a very satisfying vegan dinner recipe and it was pretty quick to put together. It was the perfect bistro night dinner, at least in my opinion.

As for the Verdino mince, it was delicious and not too oily. I added a few basic seasoning like salt, black pepper, garlic granules and smoky paprika and that was all it needed. If you find it, give it a shot, and tell me in the comments what’s your favorite brand of vegan mince not-meat?

Vegan Shrimp Linguine Scampi

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 crazy.

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.

Scampi, y’all!

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?

Vegan Risotto alla Bolognese

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.

Squash & Spinach Vegan Queso Dip

I love a good dip. Maybe it’s because I love chips and vegan dips are the perfect way to enjoy them, or maybe it’s just because I love the act of dipping things into vats of creamy goodness.

Who knows?

Well I was really in the mood for a vegan spinach & artichoke dip but thanks to ‘world events’ a few weeks had gone by without any artichokes–fresh or jarred–so I was forced to improvise. And since I’ve been on a kick making vegan squash and vegan pumpkin recipes, you can imagine that I had quite a bit to use time and time again and I was like, “Well, squash can be made cheesy, right?”

The answer, folks, is yeah. It can.

As you can probably tell by the photo there is a lot of squash in this recipe, because it’s part of the dip as well as the queso, if that makes sense?

Ingredients:
Butternut Squash
Garlic
Spinach (frozen works well here)
Red bell pepper
Shallot
Nutritional yeast
Vegan cheese (for topping)
Tapioca starch
Olive oil
Almond milk (I used Alpro Almond, No Sugars)

Start with the shallots & bell peppers, giving them a quick saute, but do it in a pan big enough to hold the squash because this is a one pot vegan dip! When shallots & peppers are close to done, add the garlic and cook for a minute or two.

Then add the frozen spinach and break it up if you didn’t thaw it in cold water first. Now it’s time to add the…butternut squash! Use a wooden spoon to stir and make sure it’s all broken up, or pop it in the food processor or blender until smooth.

Season with desired herbs & spices and this is where you should also add the nutritional yeast for that pop of flavor.

Slowly add the milk until it’s a little loose and then add the tapioca starch, one teaspoon at a time until you notice that thick cheesy consistency start to form.

Garnish with your favorite vegan cheese and bake for 20 minutes on 180 Celsius. Eat with your favorite vegan dipper!

When this vegan queso dip comes out of the oven it’ll be golden brown and bubbly and HOT. Proceed with caution!

And if you’re like me and can’t get enough spice, add a few drops of Sriracha or your favorite hot sauce on top and dig right in!

Picnic Style Vegan BBQ Buddha Bowl

With the weather turning cold and 2020 being the year that never ends, I was in the mood for something simple to remind me of those times when he weather was nice, when you could outside and have a picnic without worry, when you could just go…outside.

And I just got a new tablecloth and it’s so picnic-y that I just couldn’t resist!

And when you want something healthy with a splash of something less than healthy, vegan Buddha bowls are an excellent choice. Just remember to add: protein, carbs and loads of veggies.

It looks really good, I know, but this is also a very calorie friendly vegan meal, and if you need to cut a little more, I recommend cutting the corn on the cob in half.

The tofu was seasoned and popped into the air fryer for about 10 minutes giving it a crisp & crunchy taste that was perfect with the rice and broccoli.

The corn was par boiled in salted water and then seasoned before it went into the oven for about 15 minutes and I kid you not, it tasted like street food corn, minus the loads and loads and loads of butter.

The broccoli received the same treatment as the corn, only less time in the oven and it was delicious, but I am also a huge fan of broccoli so…yeah.

The best thing about a meal like this is you can easily turn it Mediterranean by switching up the spices, maybe rubbing pesto onto the corn. Add ginger and garlic and garam masala for an Indian taste. Or whatever flavor profile you want because herbs & spices are what makes food taste GOOD.

The point is that you can do what you like because it’s your kitchen and your body, and anything that makes it easier to make healthy vegan meals is what we should all be doing.

What’s your go to meal when you need to change your mood?

Vegan Chocolate & Butternut Squash Blondies

I think we’ve already covered that when autumn rolls around, I am all about the pumpkins.

And the squash.

In fact, let’s just say that I’m a fan of the gourd family, as evidenced by my pumpkin cookies. And muffins. And cupcakes.

This time I thought I’d try something a little different in the form of…blondies!

I love a good brownie, in fact I’d say that brownies are probably my favorite dessert and after about my second year as a vegan, I finally perfected my vegan brownies. So this year, I’ve decided to tackle blondies.

The ingredient list is quite simple and if you’ve ever made vegan blondies before, you already know just how easy this vegan dessert recipe can be! So…here we go.

The first thing you want to do is grab two bowls. In the first, add the dry ingredients. Flour, baking soda & powder, salt, cinnamon and ginger. If you’re in a pumpkin spice kind of mood, add that, but I’ve added too much pumpkin spice this year. Whisk to mix and then add in the sugar. I used brown sugar and I sifted it to make sure it was all broken up because brown sugar tends to clump.

In the other bowl, add the coconut oil, milk, extract and squash.

Add the wet ingredients to the dry and mix until just combined.

I was able to find vegan baking chocolate so I had to chop it up by hand but if you have vegan chocolate chips, toss them in while you mix to avoid over blending.

Those big hunks of melted chocolate are exactly why I’m so happy to make this vegan blondie recipe right now, look how yummy that looks!

Pour the batter into a greased baking dish and smooth with a spatula, then add a few more chocolate chunks on top…if you like.

Bake for 20 to 25 minutes and let it cool for 15 to 20 minutes. Trust me, it’s worth the wait!

This goes great with mulled wine, cider (if that’s your thing) or a nice mug of hot cocoa.

What’s your favorite type of blondie? Drop links or photos in the comment section.

Vegan Takeout At Home ~ General Tso’s Soy Strips

I don’t know where you guys are in the world or what you’re options are for takeout but here in Romania, the answer is NONE. As in no options whatsoever and that goes double if you’re vegan. There are a couple of options at a nearby sushi joint and this restaurant that is both Italian and Asian, both of which are just plain mediocre.

Why am I telling you all of this? Not just for sympathy, that’s for sure.

Just kiddin’, you can sympathize if you want but you don’t need to since we just ate some pretty kick ass General Tso’s vegan chicken…or soy strips. Call it what you want but this was a delicious way to enjoy an old childhood favorite without the suffering.

Or the strangers cooking our food right now.

I’m not gonna lie to you here, the ingredients list on this dish is pretty damn extensive, but that doesn’t make it difficult to make. Lots of Asian dishes require a variety of salty-sweet-bitter-tangy-spicy combinations that contribute to the deliciousness that is Asian cuisine.

For this vegan General Tso’s recipe, I’m just gonna paste the ingredients list straight from Cronometer because I already had to enter there and that was traumatic enough. Okay, it wasn’t all that bad but I’m feeling lazy and I need to get back to writing so bear with me. Please.

The first thing you need to do is “marinate” the soy curls once you’ve rehydrated them, which means you should make the sauce first. That means adding half the garlic & ginger, soy sauce, vinegar, sambal, mirin and starch into a bowl. Whisk it and add the soy curls to it. Set aside.

Rinse, dry & chop whatever vegetables you want for this vegan Asian recipe. I went with basic veggies like carrots, bell pepper, onion, mushrooms and a few florets of unused broccoli but you can add zucchini or squash or whatever veggies your little vegan heart desires.

I went oil free for this recipe but you can use it if you like and if you do, add the oil, ginger and garlic first. Otherwise add everything but the garlic into the skillet and cook until the veggies start to brown. Pick the marinated soy strips from the sauce and toss into the pan. Cook until crispy around the edges, but you can always pop them into the air fryer instead.

Pour the rest of the sauce over the veggies until its nice and thick. Serve over a bed of rice, and no tipping required!

I decided not to put the vegan strips in the air fryer this time because I was curious to see how the marinade worked and let me tell ya, it was incredible! Straight through to the center you could taste the grated ginger & garlic, the soy sauce and even the mirin. This was the first time I’ve had any version of General Tso’s in a good long while and, not to pat myself on the back, but I did a damn good job.

“Two thumbs up!” ~ The Husband

If you want this dish more saucy, just add more water with the soy sauce and if you want it thicker, increase the water-cornstarch ratio. And feel free to substitute whatever you want instead of soy strips. Chickpeas or mushrooms will work well, or any other vegan option you prefer.

Easy Cheesy Mushroom & Lentil Bolognese

Happy Monday and a happier November to you all!

Today we’re talking pasta and I mean, really, how many good things can you say about pasta? It’s delicious and comes in all kinds of shapes and sizes. Oh, and carbs are an important energy source for any diet. Did that cover it all?

Hardly.

But one of the best things about pasta is that it’s a pretty forgiving dish so even if you’re not ready to test your vegan cooking skills, this vegan pasta dish will make you believe.

This is a totally plant based vegan dish, using lentils instead of tofu or seitan or tempeh or whatever your favorite meat substitute is. If you want a really thick and creamy vegan Bolognese sauce, cook the lentils in the sauce, but if you’re pressed for time cook it while you sauté the crimini mushrooms, onion and bell pepper.

That pretty much cover the ingredients but, here’s the formal list:

Crimini mushrooms
Onion
Garlic
Red bell pepper
Green lentils
Nutritional yeast
Tomato Paste
Pasta
Olive oil
Vegan parmesan (optional)

Heat the oil to saute the veggies for 5 to 7 minutes, or until slightly brown and crisp on the edges.

Cook the lentils at the same time and if you’re really good at multi-tasking, the pasta too.

Add the tomato paste and water/broth to the sauce and let it simmer with or without the lentils.

When the sauce is thick and the lentils are done, toss the pasta with your vegan Bolognese sauce and enjoy your meal!

It’s just that easy, I swear and once you feel comfortable with this vegan pasta dish, you can grab a few different ingredients and try a different vegan pasta recipe.

To add vegan cheese or not to add vegan cheese, is always the question…for my partner. I can take it or leave it and with the nutritional yeast, it has a nice depth of flavor that some vegans find cheesy but I just find it…satisfying.

If you’re feeling bold, add vodka and coconut milk for a vodka sauce, or red wine for a different flavor profile. Or you can try this funky Asian pasta dish!

Good luck & happy eating!