Sometimes you just want to eat something healthy but also delicious. Right?
Okay, maybe you don’t but sometimes I just want to get back to my early days of being a whole food, plant based vegan and make something that’s easy and healthy and calorie friendly. When that times rolls around, I grab my favorite veggies and whatever grain makes me smile that day and BAM, I’ve got a meal.
What is it that you do?
Today’s meal is simple and delicious. Why? The short answer is that I’m busy right now and popping a bunch of vegetables in the oven while I make 10-minute bulgur on the oven is just an efficient way to get out of making dinner without going an unhealthy route.
The longer answer is that I’m re-editing my back log of books starting with Mustang Prairie and between that, managing my clients and working on my current work in progress I don’t time to be all up in the kitchen whipping up delicious insta-worthy meals.
BUT, having said all that I did see a gorgeous bunch of carrots with the frunze (leaves in Romanian) on them and I knew exactly what I wanted. Roasted veggies.
Just that simple so let’s not wait any longer to get down to business.
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!
I’ve been trying for a while now to figure out a way to make a vegan Jerk recipe that tastes authentic and delicious, without compromising the deep flavors and the spice.
Tofu works but you have to marinade it for a long time, which is a totally viable option but I work for myself as a ghostwriter and author and sometimes I get sucked into the writing cave and only pop my head out when its time for dinner. For tofu that idea is no bueno as it requires a much longer marinade period.
So I did some digging. And some scouring looking for the right vegan jerk chicken recipe and what did I do? What any good researcher would, I compiled them together to come up with something that’s spicy and delicious with the authentic Jerk flavor.
So let’s see how my vegan jerk chicken turned out!
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 already know what you’re thinking because I was thinking the same thing. “Isn’t SPAM already vegan?”
Despite the fact that it looks like something run through a blender, that luncheon meat product as well as all the others contain animal parts. Still, when I saw this can of vegan weirdness beside the vegan tuna, I frowned. I mean regular luncheon meat is pretty gross and I thought so even when I had no choice but to eat it as a kid, yet I knew that I had to give it a try.
So I decided to try it. Okay, the truth is that my hubs loved this stuff when he first left Romania and ate it often and he put it in the cart–2 cans of it, in fact–and so I figured I’d have to share at least one recipe with you.
So…here we go.
I decided on something simple. My first option was burgers because I used to do that as a kid because there was so much fat on that luncheon meat that it crisped up nicely so you could slather it with ketchup and mustard and pretend it was a much better burger.
But there was a problem; this vegan luncheon meat wasn’t quite as malleable as it’s more famous non-vegan cousin. It was next to impossible to mash up with a fork so I knew that wasn’t going to work. Instead I had to grab a knife and chop it up and that’s when it hit me, Vegan Corned Beef Hash.
Of course this wasn’t even vegan corned beef but it was close enough and I paired it with vegan mashed potatoes and peas to give it that old school Americana recipe appeal.
One pot recipes. They are a staple in most households because they’re easy and–often–contain vegan cheese, but that’s not always the case.
One pot vegan meals are wonderful if you’re a busy vegan like me, consumed with a ghostwriting career, publishing romance novels and sharing yummy vegan recipes with the world. And when the weather gets chilly and sunlight fades too soon, sometimes you just want a vegan meal that is quick and easy, and doesn’t require using all the dishes in the kitchen.
Am I right?
This particular vegan dinner recipe is similar to casseroles I’ve eaten most of my life as a born & bred girl of the Midwest. Take a bunch of veggies, add potatoes and cheese and you have yourself a casserole! It brings back wonderful memories of a time when calories and nutrition meant very little to me and all that mattered was the ooey-gooey dish baking in the oven…and eating two helpings. At least.
These days it’s more of a convenience and a way to indulge in a mostly guilt-free way. Feel me?
Anyway this vegan dinner recipe is pretty simple, had limited ingredients and is so delicious everyone will swear you slaved in the kitchen for hours.
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.
Let’s be honest with ourselves if not each other, shall we? Some nights you just don’t feel like making a delicious vegan dinner but in the spirit of being a responsible adult who doesn’t want to waste money on crap, we do it anyway.
Some nights the result isn’t worth the effort. Some nights it is.
Instead of making due with crappy or greasy vegan takeout meals that are nutritionally imbalances, gross or just filled with processed foods, how about we try to find ways to make the results worth the effort.
For starters, 30 minute meals. Whether you’re a parent, single or merely part of a couple, 30 minute vegan meals are a great way to get a healthy vegan meal on the table without a lot of hullabaloo.
(Like that word, don’t ya?)
The other night I was very hungry because some days I am always hungry, but I digress. I wanted food but it was incredibly hot outside (over 30 degrees Celsius) and spending time in the kitchen did not sound like any kind of fun. But adult here and so I had to, plus it was my night to cook.
So I went to the pasta cabinet and grabbed this tomato tagliatelle I found at Lidl that had no eggs, no milk powder, and no other unnecessary animal products. From there I grabbed a handful of ingredients and I was ready for something tomato-y, a little bit spicy and above all else, delicious.
Enjoy this simple vegan Tagliatelle Arrabbiata
Grab your ingredients and get in and out of the sweltering kitchen in thirty minutes. Or less!
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