Posted in Potatoes, Sides, Vegan

Lazy Vegan Meals ~ Vegan Fried Chicken, BBQ Cauliflower & Baked Fries

Hey vegans, wannabe vegans and almost there vegans! Things are a little crazy this week as I am at the tail end–finally–of my fifth book in the Mustang Prairie series so between my day job as a writer and my night job as an author, things are chaotic.

Crazy.

Busy.

So not only am I being a lazy vegan but I’m going to pass on my lazy meal to you.

Now, if you’re expecting ‘lazy’ to mean pop a vegan pizza in the oven, you’re way off base. I have yet to find a vegan pizza that I love enough to waste the calories so no. No way. Nope. Not even a little bit. But if you have any recommendations, drop links in the comments.

When I say lazy vegan meals, I mean that I let the oven do all, if not most, of the work.

Here’s what a lazy vegan meal looks like:

BBQ Cauliflower, Baked Fries & Vegan Schnitzel

As you can see from the photo, this is a lazy vegan recipe with just a handful of ingredients.

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Posted in Salads, Sides, Vegan

Easy Vegan Salads ~ Buffalo Chicken Salad

Salads are…everything. They are a great way to fill your bowl with vitamins and minerals, making sure you get all the nutrients your body needs to stay fit and healthy. It’s also a low calorie way to sprinkle in some of the things you love–and miss–in your effort to eat better.

I love to make salad a mainstay in my diet, adding things like ramen noodles, quinoa, couscous and even bulgur (check out my Pesto & Chickpea Tabbouleh Salad recipe). You get the carbs and therefore the energy you need to satisfy your hunger, while still eating healthy. Or like today’s vegan recipe, you get to add something delicious like a spicy buffalo sauce on your favorite vegan alternative such as TVP, tofu, seitan or tempeh.

What I’m trying to say is that salads are a great way to have the best of both worlds, eating healthy and getting some of the foods you’ve put on your no-no list.

Spicy buffalo vegan chicken salad

This vegan salad recipe is easy, relatively quick and wickedly delicious. I can’t believe it’s taken me this long to add buffalo vegan chicken to salad. I must be crazy!

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Posted in Bowls, Curry, Grains, International vegan cuisine, Sides, Vegan

Jamaican Curry Vegan Buddha Bowl

Sick of the same old meals week in and week out? Yeah, I get that way sometimes too especially with things being the way they are and the limited vegan take out options in my adopted town. Despite all of my recipes on everything from sushi bowls to warm salad recipes, not to mention the wealth of vegan recipes available online, sometimes it feels as if I’ve made everything.

Everything.

But that can’t be, can it? Of course not. That’s why when I get into a vegan cooking rut, I decide what I want to eat first. Am I in the mood for broccoli or mac & cheese or a Gnocchi Bake? And then I just do a little switch-a-roo. Take an Italian dish and turn into something else like, Asian style. It doesn’t always work, but it’s always worth a shot because when it does work…whoa boy!

Sunday night is the night before I hit up the grocery store so often I try to use all the odds & ends to make room for fresh items, mostly produce. I went through my spice rack and came up with a few things to make a Jamaican style curry and put it all in a bowl.

Vegan Jamaican curry bowl.

It looks like a whole feast, doesn’t it? Well it was and the other it was? Super easy to make.

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Posted in Bowls, Herbs, Plant Based, Sides, Vegan

Lazy Vegan Dinners – Crispy Soy & Broccoli

I know, I know. As a certified carb-a-holic, it seems crazy to cook a meal without rice or noodles or pasta or…whatever. But sometimes you’re just too lazy, especially on workout days and you just want something quick and easy that tastes good.

Enter this super fast lazy vegan dinner. And the best part? If you need more sustenance, add a baked potato or a side of rice, like I did for this lazy vegan mashed potato bowl.

The second best part? You can switch this up use a vegan burger with corn on the cob, vegan sausage with roasted carrots or whatever meat alternative and vegetable you want.

Lazy vegan chicken & broccoli

This might not be lazy enough for some of you, but I promise that this meal will be done before your delivery order arrives at your front door. Don’t take my word for it, just test it out.

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Posted in International vegan cuisine, Pasta, Plant Based, Potatoes, Sides, Vegan

Vegan Sides Great for Any Holiday Dinner

With the holidays right around the corner, many vegans will have a tough choice to make. Should I make a side diesh to bring to family dinner and risk that no one will eat it, or should I just show up and hope for something more to eat than salad and dinner rolls?

Not gonna lie, it can be a difficult choice, made much easier by everything else that’s going on. You could opt to stay home and still make enough food to feel a small army and thereby negating your need to cook for a few days.

Either way, I have a few options that are mostly easy, totally delicious and not too time consuming to make.

Vegan holiday meal ideas
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Posted in Sides

✨Glitter✨ releasing soon and blogger sign ups!

Alyne Hart

Glitter (ENIGMA MODELS INC book 1) releases January 4!!!! If you are interested in being part of my release day please sign up with either The Hatters Book Bloghttps://airtable.com/shrLG9maY8m8TT8Zn
Or Enticing Journieshttps://docs.google.com/forms/d/e/1FAIpQLSexLipiPJYXwmG9IxbGQ9iGMeu-n36Ja0LKOif-s66ANjqzVg/viewform
https://books2read.com/u/mYGxeM

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Posted in Bowls, International vegan cuisine, Pasta, Sauces & Creams, Sides, Vegan

Vegan Seafood Pasta ~ King Oyster Scallops & Creamy Garlic Wine Pasta

Well I’ve finally done it. I have jumped on the bandwagon to try a dish that I have REALLY been looking forward to trying on my own, while all the vegan bloggers in the world have been able to try this dish. I’m not jealous or bitter, not at all, but I have to tell you that I was seriously stoked when my partner and I were strolling the produce section at Metro (Romania’s version of Costco) and what did I happen upon but King Oyster mushrooms!

Instantly I knew that this was my moment. My chance to see if these King Oyster vegan scallops were as tasty and amazing as they seemed.

They are. No, they’re not. They are better, but only if you’re not expecting for a mushroom to taste like a creature that lives in the sea.

But I did it. Yay, I frickin’ did it y’all!

How to make vegan scallops & pasta.

There are two schools of thought–apparently–when it comes to making these vegan scallops. Some have advised slicing the mushrooms and marinating them overnight while others say that thirty minutes or more will suffice.

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Posted in Bowls, one pot recipes, Sauces & Creams, Sides, Vegan

Vegan Fall Soups – Creamy Carrot Bisque & Mushroom Croutons

Whenever the weather turns a little bit cold, it is just the excuse I need to put on a soup. On the stove top or in a Crock pot, I will make a curry, a stew, chili, or even a plain old noodle soup, as long as it’s got tons of veggies and piping hot liquid. Sign me up.

The only problem with being a vegan soup-a-holic, is that you have to think creatively if you don’t want to repeat the same seven soup recipes until you can’t stand the sight, the scent, of soup. You have to be willing to experiment with pantry staples, with seasonal items, all of it.

How do you think I came up with mushrooms croutons?

Creamy carrot vegan bisque

Sometimes as the summer tips to fall, the supermarket offers up carrots by the busload. Big packages for a good price means I’ll put those carrots to use with stir fry recipes, kimchi, and all manner of vegan salad. But as we are at the cooler stage in the calendar, I figured it was the perfect time for a bisque.

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Posted in Dips, Plant Based, Sides, Snacks, Vegan

Easy Vegan Dips ~ Shallot & Banana Pepper Relish

Hummus.

Salsa.

Pesto.

Spinach & artichoke.

Romesco.

Tapenade.

Vegan queso.

What do these yummy dishes all have in common? They are delicious vegan dips!

I don’t know about you guys, but I am always looking for different things to dip-ify. My favorite is salsa, followed up with hummus but I can totally get down with a nice tapenade if the olive selection is appealing enough. But any one of these vegan dips can get boring after a while and I find it’s nice to switch things up once in a while, so when my father-in-law brought A LOT of white plums back from a trip to the Romanian countryside, it was the perfect time to improvise.

White plums are not just for sweet vegan dishes

To be fair, white plums are not all that delicious on their own. The texture is very similar to the plums you can find in most supermarkets around the world, but the taste is so mild that it’s almost nonexistent. If you give them a day or two after they’re perfectly ripe, they are much sweeter and perfect for this vegan relish I created. Well…maybe someone else created and I just made it up in my head. Either way, this one is mine and I’m claiming it.

Quick & easy vegan dips don’t have to be complicated. Just add chips!

The ingredient list on this vegan dip is super simple. All you need is: banana pepper, shallot, white plums, fresh lemon juice and rice vinegar. The only seasoning I added was salt, black pepper & garlic granules.

Nothing else.

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Start with the shallots, because you want to give him a little bit of pickling so they don’t overpower the other ingredients. Dice the shallots and add them straight to a bowl, along with salt, pepper, lemon juice and vinegar. Give it a little stir and let it sit while you chop the banana peppers and plums.

I used jarred banana peppers because that’s what I had on hand, and truthfully I don’t think I’ve seen any fresh banana peppers since moving to Romania. Add the banana peppers to the bowl and give a good stir before moving on to the plums.

For the white plums, you can peel the skin off but I kept them on because, you know, fiber. Give them an even dice and add to the bowl. Give everything a quick stir and refrigerate. I let them sit in the fridge for a few days so the flavors could get together and have a little party, but you can dig right in if you want.

And now you have another easy vegan dip added to your repertoire.

And what’s even better? It is SUPER calorie/figure friendly!

cronometer.com

I know what you’re thinking. What the hell do I do with this weird vegan relish?

I’m glad you asked.

Shallot, banana pepper & white plum relish with tortilla chips

You can use this dip in a number of ways

*Mix it with your favorite brand of vegan tuna and make a sandwich

*Grab tortilla chips and nosh away

*Pita chips or pita bread, naan, rustic bread etc…

*Add a few tablespoons to your favorite vegan yogurt or sour cream and make a creamy dip

*Add it on top of your favorite vegan hot dog or sausage, Chicago style

If you’re feeling really hungry, grab a spoon and let go, but I recommend a healthy dose of carbs to go with it.

Posted in Bowls, Plant Based, Salads, Sides, Vegan

Vegan Backyard BBQ Salad Recipe – Smoked Tofu, Sweet Potato & Corn Salad

We have all seen the vegan salad memes and if you’ve been vegan for even a few months, you know how true the meme is.

loaded vegan salads

It’s kind of sad to think that only vegans are privileged enough to enjoy these delicious salads when they are so packed with nutrition, vibrant colors (which is also a clue to nutrition) and tons of raw, high fiber vegetables. But hey, if you need animals in your salad…

Today’s vegan salad recipe is kind of my own creation. In my mind, I love a good backyard barbecue and that probably stems from all the great cookouts spent at my grandmother’s house as a kid. But the reality of charcoal and lighter fluid, the awful smell and burnt food makes it less appealing.

So I decided to veganize and salad-ify the backyard barbecue.

Easy vegan salads and homemade vegan salad dressing
Fresh cut corn, smoked tofu & herbed veggiegurt vegan salad dressing

One of the first lessons I learned when I became a vegan and a healthy (ish) eater, was that a salad can be just about anything. I always thought of salad as the pitiful thing you get at restaurants when the choice is soup or salad, you know two quartered tomatoes, iceberg lettuce and a few half-moons of cucumber. That can–and has–turned plenty of people of eating salad.

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