Vegan Brunch Recipe ~ Hangover Edition

Happy New Year!

I’m not much for resolutions and all that, so my sincere hope for you is that 2021 is better than the previous year. Cook better. Eat better. LIve better. Be better.

And I just might be able to help you with the first two. Maybe.

Full disclosure: I was not hungover when I whipped up this recipe but as I put it all together, it occurred to me that this the perfect vegan breakfast fry up for when you consume a little too much booze the night before. But hey, even if you don’t overdo it, this is a great vegan meal to put together on a Sunday afternoon, or any other day you enjoy brunch.

Unlike most vegan breakfast recipes, you won’t find tofu scramble here but not becuase I don’t love them, I totally do. The real reason is just simple oversight, I thought I had firm tofu in the fridge and when I went to search for it, surprise! No tofu.

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.

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 salad recipes

Supreme Vegan Salads

We all know the jokes about vegans eating nothing but grass or lettuce or any other leafy green, right?

To a certain extent that’s true for this vegan, but that’s because once you open your mind, salads are damn good. They aren’t just delicious though, they are also packed with vitamins and nutrients that keep you healthy and beautiful! Besides all that, you plenty of natural fiber to keep everything in working order.

Let’s not forget, for those of us looking for a calorie friendly way to satisfy our appetite, salads are super calorie friendly!

So yeah, we vegans definitely know how to do salad right.

vegan salad recipes

Of course you can always make salad with pretty much anything you want, but I prefer to add a bit of beans & grains for a little heft to go along with all the fresh, raw goodness of traditional salad veggies.

My go to salad ingredients are: lettuce, tomato, scallions, cucumber, radishes, olives & sprouts

If I’m feeling creative or if I have some extra time I’ll add shredded carrots, apples, cranberries, fennel, artichokes, sun dried tomatoes or kohlrabi. The point to making delicious vegan salads for lunch or for dinner, is to get creative. Don’t be afraid to test out a vegetable you think you don’t like or don’t know how to cook. You have your phone, never be afraid to whip it out in the middle of the grocery store and type in “how to cook/eat” a particular food item. Phones are tools too, people!

vegan taco burrito bowl

Another thing I love about salad? Adding lettuce to an otherwise super caloric meal is an awesome cheat. Feel like tacos or a burrito? Add the all fixings on a bed of lettuce and you can eat it guilt-free, in addition to cruelty free! And with the addition of grains, you can easily turn a taco salad into a taco bowl…and you can even add your favorite vegan cheese too!

One of my favorites is a Chipotle style burrito bowl and you can make it so many times without repeats!

Feeling too lazy to make a big ol’ dinner? Mix your lettuce with some shredded cabbage to fill you up and toss in fifty grams of cooked tofu or TVP and you’ve got a vegan chicken salad that will satisfy your appetite.

I have a cabinet filled with vinegar and there’s always veggiegurt (vegan yogurt) in my fridge for salad because some days I feel like a vinaigrette and others I want something creamy. The options are endless, so the next time someone cracks a joke about vegans eating nothing but lettuce, sit back with a smug smile knowing they if they knew what you now know about salads, they’d be halfway to changing their lives!

creamy vegan pesto salad dressing

And if you find yourself running out of ideas, consider some of your favorite dishes butt salad-ized! (Is that a word? If not, it totally should be!)

Think about it, pasta salad…nix the pasta and add lettuce instead. Take your favorite antipasti ingredients and toss it with a cup or two of Romaine, Spinach or Arugula, whatever tickles your taste buds.

Check out this soy & steak fries salad!

Eating healthy and eating vegan NEVER ever means you have to have a boring meal. All you need is a bit of desire and tons of creativity.

Pofta buna!

Roasted Aubergine & Zucchini Vegan Buddha Bowl

Buddha Bowls. What more can be said about them that hasn’t been said already?

They are packed with nutrients, but only if you pack’em.

They offer the spice of life…variety.

They can help you get your daily amount of grains, proteins and vegetables.

Personally, I LOVE Buddha Bowls. I love making them and I really love eating them.

So here we are, for another round of #vegan Buddha Bowl fun!

Chances are good that you’re aware of all the nutritional and health benefits of these fun bowls, but you’ve probably strayed away because they seem time intensive. Let me tell you that it’s really not all that time-consuming, at least not with a little bit of planning.

For this harissa roasted Buddha bowl, the oven will do all the work for you.

First thing you have to do is choose your: Veggies + Grain + Protein

I chose carrots, zucchini (for me) and eggplant (for him), cut into ‘steaks’ + Quinoa + Chickpeas

You’ll notice a little bit of blackness on the eggplant and other vegetables but rest assured, it’s because of the marinade which included: smoky paprika, oregano, salt & pepper, olive oil, soy sauce, garlic powder, curry, garam masala, spicy paprika and thyme. Whip it all up into a bowl and pour it all over the (scored, doesn’t it look so pretty?) veggies.

Roast in the oven on 200°C/400°F for about 20 minutes, or until they reached your desired level of tenderness or crispiness.

Cook your grain according to the packaging, I used a total of 100 grams of quinoa for 2 adults.

Now it’s time for the protein. CHICKPEAS!!!

Don’t you just love this wonderfully delicious and diverse legume? It makes great dips, falafels, goes excellent in salads or you can even season them and bake them up like nuts for a crunchy snack.

I made another spice blend using cayenne pepper, turmeric, smoky paprika, curry, salt, white pepper and a masala spice blend. But the only way to get the perfect bake is to make sure you dry the chickpeas completely after you’ve rinsed them. Then coat them with the spices and bake for about 25 minutes, less if you want less crunch.

Since each element of this vegan Buddha bowl was SO flavorful, I decided to skip the sauce this time around and let me tell you, the sauce would have taken away from the carefully planned spice profile.

Whenever I’m at a loss over what to make for dinner, I just grab a little of this and a little of that, and 45 minutes later you have a bowl full of yum!

Vegan Fish & Chips Take Two: His Turn

You all know that I’m not one of those vegans who needs to recreate my meals to taste like the old version that involves suffering. I don’t miss the taste of meat or fish or cheese, but I do enjoy experimenting to see how to make those dishes fit for any kind of vegan.

For this version of #vegan fish & chips though, my husband took his turn at bat. You’ll remember my own F&C recipe, which didn’t turn out so well visually but the taste was delicious…if you love nori which I kind of do not.

As you can see, he took a different route than I did, deciding to wrap the nori around the TVP first and then he added the breading, which included a beer batter! It worked out much better and the added lemon and vinegar really decreased the overpowering taste and smell of nori sheets. Maybe it just worked out better because he doesn’t shy away from frying foods the way I do!

This is the point I wanted to make about experimenting with your old pre-vegan days recipes, you can find something really awesome that isn’t exactly as you remembered, but it is something better. Healthier.

Without the cruelty.

I’ll tell you right up front that if you’re expecting it taste like fish & chips, you will be sorely disappointed. But the flavors added provide a nice brine-y sea flavor, and the beer batter meant I was getting something greasy and friend and delicious. I see no problems with that, do you?

And yeah, okay so the “chips” aren’t technically chips but there’s no fish in this dish either, so who cares? But the potatoes were tossed in about 4 grams of oil and tons of herbs & spices, then baked for about 30 minutes. Crispy and delicious and not nearly as fattening as the version that includes actual fish.

You can’t have vegan fish & chips without some kind of tartar sauce, can you?

Not in my book!

We went to our old favorite, veggiegurt, because that’s what’s available to you as a vegan in the part of Romania where we are…if you have a hate-hate relationship with mayo of all types, which I do. Use whatever vegan yogurt or mayo you prefer, just make sure you read the ingredients and the nutritional information.

For the vegan tartar sauce you will need: yogurt/mayo, dill, lemon, salt, pepper, ground fennel. Stir and then refrigerate until you’re ready to use it. For those of you who love a little bit of heat, I like to add a few drops of hot sauce or Tabasco to the tartar.

You’ll notice the plate is much lighter than it normally looks, but that’s because oil has LOTS of calories and frying anything means you have to make room for that in your diet. We did, but you don’t necessarily have to.

But if you do want to add some extra calories, consider an ice cold beer. Maybe a Jameson on the rocks?

Not Another Buddha Bowl ~ Featuring Crispy Eggplant Frites

At this point I think it’s safe to say that we’ve all got the hang of Buddha Bowl’s, right? I mean you take your favorite 5 to 7 vegan ingredients and turn it into a yummy and nutritious bowl.

I know you’re probably wondering how in the hell did I get to another Buddha Bowl with our whole Midnight Tokyo Diner theme as of late? That’s a pretty easy answer and not a very interesting story, actually. The Hubs had one directive for his meal: eggplant. Again, this probably goes without saying but eggplant is not my favorite vegetable, in fact I would argue it is in my top 5 least favorites. Along with avocado and beets too!

So I decided to do something I could taste–eggplant fries–along with a bunch of ingredients we both LOVE.

So…another Buddha Bowl.

My secret for a perfectly seasoned and crispy piece of eggplant? Veggiegurt. Toss the eggplant in yogurt, salt, pepper, cumin, garlic and smoky paprika and set aside while you blend the crispy breading. For these fries I used a 70-30 blend of flour and cornmeal because I wanted the emphasis on the crunch. Pop in the oven for about 30 to 40 minutes and you have a delicious snack with your bestie.

The rest of the recipe is pretty straight forward: mashed sweet potatoes with butter and nutmeg. Steamed broccoli and a mixture of onion, bell peppers and TVP strips made this a perfectly healthy vegan meal, but one that feeds your inner fat girl.

If you’re feeling brave, feel free to add a quick cooling yogurt sauce, which is what I did. It was veggiegurt, basil and parsley along with a few other herbs & spices.

You don’t have to be a chef or even love to cook to whip up a healthy vegan Buddha bowl for you and your loved ones, all you need is a few vegetables, a nice spice rack and a willingness to learn.

Enjoy!

Spicy Braised Tofu & Gnocchi

Things are a little crazy around here because first of all, my book is done! Yay! But that means promo and all the rest and things have been busy and crazy and crazy-busy! You might have noticed by the sporadic posts and the emphasis on quick and easy vegan meals, which has been our specialty lately.

But I chose braised tofu as my meal this night and it was my only request, which meant the Hubs could do whatever he wanted. Just gimme my spicy tofu was my mindset and when this weird-ball dish landed in front of me, I was more than pleasantly surprised.

I was expecting regular plain natural tofu when I made the request because that’s usually how I make it, but using smoked tofu added a nice depth of flavor that I found surprising. It paired really nicely with thee spicy Korean chili flakes. Very nicely.

And this is a pretty easy recipe that we originally got from Maangchi and tweaked to veganize it and adjust it to a spice level we both agreed upon. Crisp up the tofu in a deep skillet with a little bit of oil until it’s nice and crispy. Whip up the sauce on the side and pour it over the tofu, using the old boil then simmer method to thicken.

Then, move on to the gnocchi while your tofu is ‘braising’.

I loved this dish because it was so simple but it didn’t taste that way. There’s so much flavor with the garlic and ginger and scallions mixed with all the spicy stuff.

The gnocchi was a nice twist I didn’t expect and it only serves as a reminder that we shouldn’t ever get too comfortable with how things are supposed to be. It was delicious and satisfying and most of all, I didn’t have to wait too long to eat it!

Quick & Easy Vegan Dips

Things have been a little hectic around here because–yay!!!!–I’ve finally finished my next novel. I’m feeling good but that’s only the first step so my work load had kind of tripled so I’m keeping today’s post pretty simple.

Dips, for me, are the perfect low calorie snack that can easily be made to fit a vegan diet. I never really gave dips much thought when I consumed animals or really until I started taking my weight loss seriously. But in my search for something more than salt & vinegar potato chips which are my absolute favorite to eat when I get a snack attack, I turned more and more to vegan dips.

I’ve got two easy dips, a garlicky hummus and a anti-pasti dip.

These recipes are really easy as long as you have a semi-decent food processor, and you can mix up herbs and spices to your own liking and play with them as you get more comfortable making them.

For the hummus, drain a can of chickpeas (or grab 2 cups of cooked dry beans) and rinse them, setting aside the liquid in case you need it to thin out the dip later. Add in any of the following: tahini paste (I think this is a must but do what you like), 1 head of roasted garlic, pine nuts, roasted red pepper, a few drops of hot sauce, 1/2 lemon, juiced, and run it until smooth. Add salt, pepper and cumin powder. I also added some tikka masala pepper powder for some extra smokiness.

Season it until you’re satisfied, adding water if you want a thinner hummus that’s perfect for dipping.

The anti-pasti dip, as named by me, was kind of an on the fly thing. The hummus was made and I had quite a bit of roasted red pepper left over, which got me to thinking what else could throw together for a–likely–delicious dip?

From the fridge, I grabbed: capers, black olives, green olives, basil leaves, scallions and garlic.

Toss everything in the food processor and pulse until the pieces are nice and small. Keep going if you want a full-on paste, but I wouldn’t recommend it. Season it to taste and top with a swirl of balsamic vinegar. And the best part? It’s less than 60 calories per 100 grams, which is a snack-a-licious dip that puts a smile on my face.

Now let’s talk about dippers, what do you prefer? I like crackers, just about any kind but my favorite are the regular unsalted Saltine crackers. But I also like water crackers, rice crisps and all the rest. Carrots and celery also make excellent dippers. Or pita bread. Naan bread. Sandwich bread even, if you toast it up a little.

My husband will tell you that you can eat dip with a spoon but if you listen to him then you’d both be wrong.

Happy dipping!

Crispy Cauliflower Wings & Fries

When you want something that’s easy to make but seems really complicated, try these cauliflower wings! You can make whatever sauce you want, spicy or sweet, or go crazy and make it spicy-sweet!

This dish is easy but it does take time for the prep work. I couldn’t find bread crumbs so I used some day old bread, which I ripped up and seasoned with salt, garlic, pepper, smoky paprika and oregano. When the bread cooled, I added it to the food processor to break it up evenly and put it in one bowl. Mix in a tablespoon or two of nutritional yeast and more seasoning if desired.

In the other bowl was vegan yogurt, Sriracha, mustard and lime juice. Feel free to add other wet flavor creators here.

Coat the cauliflower in they yogurt mixture first and then the bread crumbs before laying them out on a baking sheet. Crowd the sheet if you must just don’t double up or it will take FOREVER to cook. Spread them out evenly and pop in the oven for 35-45 minutes.

While the cauliflower cooks, get started on your side dishes and your sauces.

Since we like different spice levels, I didn’t want to toss the cauliflower. I made a hot sauce for me, using vegan butter, rice vinegar and plenty of spicy stuff. For him I used a tablespoon of the spicy stuff and added it to more yogurt and we were both happy because there was enough sauce for the vegan wings and the fries!

This requires a lot of oven work so make sure you time it right. The last thing you want are cold or overcooked cauliflower wings. I started with the cauliflower and when it started to brown, I put the potatoes in on the bottom shelf.

This was easy and delicious and even with the bread crumbs it was calorie friendly, at least as far as this vegan is concerned!