So today’s post will be a quick-ish one but I just had to share another new find from Filgud…vegan pastrami!
I found this on the day I found the vegan caviar and as soon as I saw it, I made a beeline to the bread section to find some type Rye or Pumpernickel bread. I have very fond memories of this sandwich at real delis in Chicago and Boston and I couldn’t wait to recreate it and–cross my fingers–hope the pastrami had that delicious herb-y, pepper-y pastrami flavor.
I have to say that the Filgud vegan pastrami did not disappoint. It had the exact right flavor profile and my only complaint, if you can call it that, was that the strips were a little too thin. I ended up tearing a few strips which made for less pretty photo.
If you’re like me and you love all food from the continent of Asia then you know that the best way to constantly improve your Asian recipes is to keep making them. Each time I watch my favorite food bloggers I learn more and more about what little extras I need to add to my spice pantry and I slowly gather them until every dash of this or pinch of that helps me become a better home cook.
When it comes to Bulgogi, practice makes the best progress. Each time I make this dish the flavors are a little bit better, a little bit deeper and just so darn good that I always wish for more. And then a little bit more because you take the fat out of girl but you can take out the fat girl!
Today’s vegan bulgogi is made when vegan mince instead of soya strips, mushrooms or any other vegan beef strips alternative. I wanted the emphasis to be on the sauce and mince provided the perfect outlet for that.
This is an easy vegan recipe that is packed full of flavor, it’s easy to make and can be achieved with pantry staples.
So let’s not wait any longer, grab your apron and your favorite heat-resistant pan and let’s start gathering our vegan food ingredients!
As you all know things have been HECTIC around here with the final push before the launch of Let It Be Lovejust around the corner. My editor had a family emergency and I had to do a quick re-edit to send it off to my release team and that’s what I did yesterday instead of sharing a vegan food recipe with you yesterday.
But never fear, I have something else equally cool to share with you today.
Not a recipe, but a new vegan food product that you must try out if you can find it or get it shipped to your neck of the woods.
Yep, that’s what I said, vegan caviar.
Specifically, vegan black caviar.
Sounds a little strange but as a fellow vegan and a vegan blogger, it is my responsibility to try this out and let you know if it’s worth the cost and the taste.
When you spend much of your time far away from home, traveling the world, is that you find yourself homesick for the weirdest things. Food you haven’t thought about in two decades often pop into your mind and then BAM, it’s all you can think of until you satisfy that craving.
So here I am with vegan Salisbury steak on the brain when the truth is I really disliked it as a kid. Remember those six packs with the grill marks and a brown sauce that passed itself off as real gravy? They were never as good as you thought they would be, but somehow in June 2022 that’s what was on my mind and when a Romanian brand of vegan foods put a burger on the grocery store shelf, I knew what I had to do.
Fair warning, this recipe is pure nostalgia. No matter how much you fancy it up, veganize it or whatever else you do to it, this is still Salisbury steak. It’s tasty enough but it serves as a perfect reminder that being homesick is mostly about the memories, so I ate it and then called my sisters.
But some of you won’t listen or your heart will override your head and you’ll want old school Americana meals veganized so, let’s hop to it.
Vegan Salisbury Steak with Onion Gravy & Mashed Potatoes.
This is a meal that will transport you right back to the late 1980’s and early 1990’s, so grab your Doc Martens, NKOTB t-shirt or Cross Colors jacket and get ready to go back home.
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.
Yesterday was a long and hot day, but it was also a nice day. The Hubs and I spent some time outside with the family on probably the hottest day of the year so far. But there were cherries! Lots and lots of organic wild cherries that grow in a small plot of land next door to my cousin-in-law’s home.
So…we picked cherries!
And ate cherries.
And I will probably offer up a cherry-based recipe or two sometime soon.
When we got home, my writing was done for the day (mostly) and the hunger was real. But it was my night to cook, which meant that in keeping with our Midnight Tokyo Diner idea, it was his turn to pick and he chose something I hadn’t made in a long time, if ever.
Vegan tuna and potato cakes.
Well I haven’t made anything similar to this since I was a non-vegan girl and would take canned salmon, seasonings and Saltine crackers to make salmon cakes, which I would happily eat with sliced white bread and maple syrup.
Oops, I forgot about my cabbage cakes, get the recipe here!!
These vegan tuna cakes are a little updated, all the way vegan and much more grown up, so I hope you enjoy them.
Whether you work at home like me or you have to head to an office each day, lunch is inevitable. By the time noon rolls around, your belly might rumble with hunger or maybe you skipped breakfast, or maybe you just practice intuitive eating and lunchtime is when your hunger kicks into overdrive.
Whatever the reason you need to eat lunch and you have choices. Will you head to the nearest drive-thru to satisfy your hunger with something greasy and delicious but that won’t provide you for much energy to get through the day? Or will you load up on something healthy and full of vegetables and nutrients to keep you going?
I know which choice we all want to make. The easy choice and that’s a given since our brains are hard-wired to maintain the status quo, to avoid doing anything that might cause the smallest amount of pain or discomfort. But with a few seconds of thought and good decision making you’ll reach your health, work or life goals much easier.
And all of that was just my way of introducing my latest dish, Mushroom & Snow Pea bowl. So simple, right?
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.
Hello, my beautiful people. Today we have another quick and easy recipe because I am–still–knee deep editing Mustang Prairie so I can get it off to the editor as soon as possible. I promise not to skimp on details for this delicious weeknight vegan dinner, but I’m also not going to give you some long backstory on the recipe.
But there will be a short backstory, lol.
Does anyone watch Love After Lockup? Anyway someone suggested it and I decided to give it a shot this season and one of the former inmates blew off the girl that had been waiting for him for over a decade while he was in prison, to go to a strip club which isn’t the worst part of the story, if you can believe it.
His excuse? The strip club has “bomb ass shrimp alfredo”. Yep, you read that right. he blew her off for strip club alfredo, which is what I named this recipe in my Cronometer App but for reader, Google and SEO purposes, I’ve switched it up.
This is a quick and easy vegan recipe that doesn’t require soaked cashews, coconut cream or any of that. This is the perfect vegan dinner when you want something delicious that won’t take hours in the kitchen.