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.
Don’t you just love a good meal that comes together in one pot? Or in this case, one casserole dish?
These days the Hubs and I both have been incredibly busy so we have been living on one pot vegan meals, soups, casseroles and other such dishes. They are usually delicious but when it comes to my creations, they aren’t often very photogenic. I know, I plan to take a course on improving my blog photos and I will. Eventually.
For now, this is what we have. #sorrynotsorry
This dish came to be as a sort of kitchen sink dish because I made it the day before we usually do our grocery shopping which means the fridge was looking a little bare. But there was a medium head of cauliflower inside that I desperately wanted to use because the idea of food going bad just really makes me mad.
And I thought to myself, what can I make with cauliflower that isn’t vegan cauliflower and leek soup? Oh, did I mention that I have a ton of leeks because my mother-in-law knows we like them and gave us about a half kilo of them? Well that’s two ingredients to the dish and all I needed was to decide the all important question: Grain or Potato?
As such, this means that I spend time on YouTube, online and pretty much any other venue scrounging around for other other vegan bloggers who have come up with delicious creations for me to sample. Today’s recipe is no different and it’s from one of my favorites, Yeung Man Cooking.
That’s right folks, this sort of simplistic vegan blogger with a specialty in Asian cuisine is one of my favorites because he has a magical ability to take one Asian recipe and turning into 47 different recipes, which is great for me because I just can’t get enough.
Today’s vegan recipe is mushroom barbacoa. Mushroom Barbacoa, y’all!
Will used King Oystery mushrooms but not only are those suckers expensive but they aren’t widely available at all the grocery stores here in Romania. However my favorites, oyster mushrooms, can be found anywhere barring any food shortages so I did what every good vegan has to do once in a while (or more frequently), I improvised.
I was scrolling on Facebook the other day and one of my friends went to one of those Brazilian steakhouses which I, of course, rolled my eyes at because…gross. But there was some of the beautiful green chimichurri sauce that caught my eye.
Let me give you a little background, okay? I’ve tried a few times over the past few years to whip up a nice chimichurri sauce (evidence here) that wasn’t too oily and each time it didn’t come out right. I know, I know, I used too little oil in a dish that is specifically oil-based so I shouldn’t be all that surprised that it didn’t turn out right.
BUT…there’s always a but, isn’t there?
This time I used a different combination of ingredients, starting with carrot greens. If you’ve been here more than once you might know that I use greens from a variety of root vegetables in plenty of different ways. Today I added carrot greens to the vegan chimichurri sauce because they were vibrant and lovely and I was sure they would help the flavor and moisture content of my vegan chimichurri.
So, let’s dig into it and you guys tell me what you think!
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.
You ever have one of those weird thoughts about something you want to eat but the weirdness of it prevents you from having it? Something that sounds like it probably won’t take very good but you can’t get it out of your head?
For me that dish recently was pesto eggs.
Anyway I let the thought sit with me for a good week or so, ignoring it because I was sure it would end up gross and who wants to waste calories on a gross vegan meal? Not me.
But then I was at Lidl and there was a ton of fresh basil, and I don’t know about you but I am not one of those women who can walk past fresh basil without grabbing at least four packages.
I love having pesto on hand because it goes with so many different things. You can use it on sandwiches, salad dressing, pizza, subs, pasta or a bread topper. You can even use it as a sauce! There are so many options and when it’s fresh and green and garlicky it’s just mouthwateringly delicious.
So, let’s talk about this weird pesto eggs dish that I couldn’t shake free.
I grew up in the Midwest of the United States. From the day I was born, I lived in the Midwest and even spent my college and graduate school years in the Midwest. It was only after my post-graduate years that I left for the East Coast and then the West Coast and finally–so far–Europe.
All of this to say that I have a few Midwestern meals that I love, that I miss. For better or for worse, these recipes are deeply ingrained into me and once in a great while, I long for some of these dishes. They don’t all have happy memories but they mostly have a sense of comfort that makes me long for a small sliver of life back then, or just enjoying the simple meal with people I love.
Recently I had a longing for Salisbury Steak. When I was a small kid we had the frozen steaks all the time. You know what I’m talking about, the ones you poke holes in the plastic and pop in the oven for 45 minutes to an hour, right? Well I think we can all agree that they’re not as delicious in reality as they are in the memory, but memories are often stronger than taste buds, or so I’m told anyway.
So I decided one night that I wanted vegan Salisbury steak made with Beyond vegan meat alternative and that’s how we ended up here.
In my childhood when I would make these frozen steaks, I would always have peas but sometimes there was rice or mashed potatoes. Unfortunately we had mashed potatoes recently so I opted for rice, super fluffy and extra delicious.
So let’s talk about this quick and easy vegan comfort food recipe, shall we?
The ingredients list is short and simple, so let’s get down to vegan business.
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!
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?
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