Broccoli Ramen with Ginger Soy Gravy

It’s that time again, where my noodle addiction takes over and I am forced to share with you yet another ramen noodle dish. For those of you who love a good vegan Asian noodle dish, here we are again.

For the rest of you, #notsorry!

This recipe is easy and I have more editing to do today, so we’ll make this quick and relatively painless.

If you work from home this is a very easy vegan lunch recipe because it doesn’t have a lot of ingredients but each one is packed with flavor so your taste buds don’t skip a step.

Easy Vegan Lunch ~ Chickpea Caesar Salad

To me, salad are magic. How else can you eat as much food as your belly can hold, pack your body with nutrients and do it all with very few calories? If there’s another way, I don’t know it and I’m not sure that I want to. But, seriously, if you know another way, I’m all ears because I’m in love with food and I need to know.

Anyway, I was waxing poetic about salad. Going vegan really opened my eyes to what a salad could be and I am happy to report that I never frown at a big bowl of colorful veggies anymore. Well, unless someone else made it and they consider salad best when drenched in oil.

One of my favorite salads had always been Caesar salad. It’s creamy and tangy and really, quite simple. But until recently, I haven’t been bold enough or brave enough to veganize it.

Welcome to today, folks and the chickpea Caesar salad.

This is a simple vegan salad but it will definitely satisfy your appetite and impress your palette.

Let’s start with the list of ingredients. It seems daunting, but I promise it’s not. The dressing requires a few ingredients but that’s mostly measuring and mixing.

Easy Vegan Lunch Ideas – Spicy Buffalo Tofu Sandwich & Salad

Sandwiches are one of my favorite foods in all the world. I’m like Joey when it comes to sandwiches, just give me some good bread, tons of veggies, some good sauce like pesto or hummus or dill-veggiegurt and I am a happy camper! And when you find bread that is delicious and low calorie, well it’s like sandwiches are calling my name.

So when my mother in law brought over a bag filled with little ciabatta rolls just 60 grams per roll, I was ECSTATIC! Like Joey-level excited and I knew exactly what I wanted. Spicy TVP, cooked in the air fryer and tossed in a blend of spices & hot sauce.

Spicy Vegan Buffalo Tofu Sandwich

This recipe is pretty easy as far as vegan lunch recipes go.

Ingredients:
2 Ciabatta Rolls
70 grams TVP ~ I use inedit but use whatever you like
1 Garlic clove (pressed/minced)
Franks Red Hot (which is accidentally vegan!)
1 tbsp. Vegan ketchup
5 grams Olive oil
5 grams Cider vinegar
Sriracha
50 grams Veggigurt
Scallion & Dill
Salad fixings

Rehydrate the TVP in water or broth and let it rest to get as much liquid out as possible. When you’re ready, toss it in a variety of seasonings & spices such as: smoky paprika, turmeric, piri piri, garlic, cumin & white pepper…don’t forget the oil.

Pop the vegan buffalo strips in the air fryer for 10 to 15 minutes. I ended p going closer to 15 minutes because I use the big chunks and cut them in half before seasoning them. When the spicy tofu is done, toss it in a mixture of hot sauce, vinegar (optional), and vegan butter (also optional).

I used: Sriracha, ketchup, pressed garlic, hot sauce & cider vinegar (just enough to think out the mixture).

For the sauce, mix veggiegurt, dill, lemon juice and thinly sliced scallions. Season with salt & pepper and add to bread.

Then whip up your salad and dress it with a quick vegan vinaigrette (mustard, vinegar, herbs & spices), and your easy vegan lunch recipe is ready to go. If you do your prep work, this is a quick and easy vegan lunch for two but if you’re cooking for more, just double the recipe as needed.

Wondering what that drink is above? Just a little bit of Jameson Caskmates Stout Edition & Bundaberg sarsaparilla, also known as a Lynchburg Beer or, since I used Jameson, Dublin Beer!

Weird But Good Vegan Recipes: Spicy Tofu & Sauerkraut

Let’s keep it real, when it comes to cooking not every meal can be a gourmet masterpiece or the very definition of healthy and nutritious. We hope for one of those of two, but sometimes you just want what you want. Right?

That’s pretty much how this easy vegan meal came about. I felt like having something spicy but I didn’t want to go crazy with calories and I didn’t want to make something that would cost too much time in the kitchen because I was furiously trying to get my book properly formatted so the paperback could be completed.

Update/Shameless promotion: How Could I Forget is finally ready to order in paperback and digital!

Luckily for me, I found some leftover sauerkraut and decided…why the heck not? I love sauerkraut actually. I spent a part of my childhood in Wisconsin where I experienced many Oktoberfest celebrations and learned a lot about German and Polish culture. Then, I went on to spend about 8 years living in Germany, so yeah, sauerkraut is my jam! But, I’ve never used it out side of my seitan & kraut style recipes. So I did what any internet savvy home cook does, I consulted Google to find out other ways to use sauerkraut and what to pair it with.

Turns out, it makes an excellent side dish, with only a little prep time.

Since we’ve talked so much about the kraut, let’s start with that. I like to rinse it a little just so the taste isn’t quite so vinegar-y, then drain and set aside. Chop up one onion and a few cloves of garlic to saute (in oil or water) and when they start to crisp and turn brown, add the kraut. Cook until warm OR you can just turn off the stove and stir together if you want the full health benefits of fermented foods.

While the onions & garlic are cooking, you should re-hydrate your soya (TVP) if that’s what you’re using because that’s why I used in this easy vegan recipe, but you can always use whatever vegan protein floats your boat. I used the big pieces because there’s a lot of surface to cover in yummy spicy sauce and because I wanted a reason to break out my new air fryer!

While the soy chunks are in the air fryer, I added a bunch of spices to a bowl along with soy sauce and just enough olive oil to turn it into a paste/sauce that would work for a tossed coating. My spices: smoky & spicy paprika, garlic granules, ground ginger, harissa powder, piri piri, turmeric and cumin. When the timer beeps, remove the crispy vegan tofu wings and toss in the spice mixture.

If you’re my kind of vegan home cook and you tend to make foods a little on the spicier side, consider adding a cooling sauce for those in your home who don’t love spicy vegan foods the way you do.

I opted for a veggiegurt sauce with lemon juice, cumin, parsley and oregano. The hubs said it helped with the heat…a lot.

If you’re in the market for quick and easy vegan recipes, you will be happy to know that this recipe took about 30 minutes and that includes entering the ingredients into Cronometer.

What do you like to pair with your vegan hot wings?

Beyond Meatball Noodle Soup (Vegan)

Can we all just agree that it is incredibly difficult to rename dishes you’ve been using for a lifetime? It is probably one of the most difficult parts of writing this blog, and I constantly find myself using too many descriptors or not enough. Or you end up with the redundancy of saying “vegan” everything. But when it came to this particular meal, the name almost wrote itself.

Beyond Meat is only one of two vegan meat alternatives that are available to me here in Romania, the other is a local brand, Verdino and they only make mici, deli slices and salami. That made it pretty easy to use the word ‘meatball’ and have it accurately apply. But that’s enough about the name of this dish, right? Let’s get down this incredibly delicious vegan noodle recipe.

This is an easy vegan recipe that you can make in less than 30 minutes and you can use whatever you have in your fridge and pantry.

Start with the Beyond Burgers and just add: minced garlic and ginger, smoky paprika, Ancho chili flakes and soy sauce. Use vegan Worcestershire if you have it, but I am currently waiting on a shipment of items that include vegan Worcestershire…still. My brand comes from the UK but if any of you have recommendations, drop them in the comments section!

Mix everything together in a bowl and form into small-ish, bite sized cruelty free meatballs.

I was feeling lazy so i popped them in the oven on 225°C for about 15 to 18 minutes and as you can see, they became nice and crispy without losing any of that signature juiciness that defines them.

The soup part of the equation was simple: my new favorite thing, waste-free vegan broth! You might need to add a little of this and a little of that to get the right flavor profile, but it shouldn’t take you more than a few minutes.

As you can see, I made Udon noodles for my husband and Ramen noodles for myself because we have different tastes and it was no big deal to make two types. Cook the noodles according to the package, just using broth instead of plain old water.

Garnish with fresh scallions, lime juice and Sriracha and voila, a quick and easy vegan lunch guaranteed to satisfy your appetite.

Healthy tip: If you love Ramen noodles the way I do, then you probably REALLY love how calorie friendly they are, right? Well you’ll have to weigh the Ramen after you cook them to get the most accurate calorie count. Those little 60 gram packages total up to about 150 grams once cooked. Don’t take my word for it though, invest in a food scale. This is the one I have. It’s basic but it gets the job done. Oh, and it’s battery operated.

And if you’re feeling a little grown up, add a cocktail. I totally just used this opportunity to break out the new rum, though. It wasn’t completely necessary but appreciated and satisfying.

This was just ice cold rum with lime zest and brown sugar on the rim. It was delicious and refreshing, especially if you like a little heat with your favorite Ramen noodle soup.

What is your go to noodle soup recipe?

 

Roasted Tomato & Vegan Ricotta Sandwich

I may or may not have shared with you my slight obsession with the TV show Dawson’s Creek. I don’t talk about it much here but if you’ve ever visited my Facebook or Author page, you’ll have seen it. Well I now have an extension to this obsession, which I realize may be too strong a word but if you knew how much I loved Pacey Witter then you’d understand how much Bon Appetit chef Brad Leone reminds me of a grownup Pacey Witter.

Why does any of that matter?

Because I had this conversation recently with a reader and then Brad did this delicious looking roasted tomato and ricotta sandwich which, for obvious reasons, I couldn’t recreate on its own.

So I thought it was a perfect time to share this recipe…and give another shout out to Dawson’s Creek.

So the key to this recipe is the tomatoes. I used vine tomatoes because they looked really good and because I found some really incredible organic rosemary and…well look at it. This is the easy but time-consuming part. Add a bit of oil to the skillet (yes, I know about my oilless stance but I needed to compromise here so I did) and drop the tomatoes and rosemary in as they are. You’ll have to cook them for quite a while, until they start to brown/char a little and maybe even explode.

See the difference? Just cook them until they reach a point you feel they’re tender enough to eat.

While the tomatoes did their thing, I added some garlic and half a yellow chili pepper because they are an important part of the vegan ricotta I tried to make.

So Brad’s original recipe used regular old animal ricotta so I knew I needed to replace it. Somehow. The Google Machine gave me tons of vegan ricotta recipes that used cashews. I LOVE cashews. I’d probably rank them as my second favorite nut behind pecans, but the truth is that I’m still trying to reach my weight loss goals and I just couldn’t do cashew ricotta.

So I got a little creative. Tofu in salty brine water (I used Inedit brand) mixed with vegan cream cheese (Simply V brand). Give them, along with the garlic, lemon juice and chili pepper, a quick run in the food processor until smooth. You might have to add a bit of almond milk or whatever non-dairy milk you prefer. I used roasted unsweetened almond milk so it wouldn’t change the flavor too much.

It didn’t photograph all that well but it was very delicious. I mixed it in a food processor until I got a consistency that satisfied me and that was slightly grainy and smooth.

It’s pretty easy even if it does take more time than a simple vegan sandwich should. It was tasty and well worth the effort, besides I got to share it with you!

Tip: If you need more flavor for the ricotta, add nutritional yeast or vegan Parmesan.

A slightly closer look so you can see all the herbs and green bits added to the ricotta.

And now…the sandwich!

I smashed the tomatoes a little and poured some balsamic vinegar on top and that was it.

Smear the ricotta on your favorite crispy, toasted bread and top with the tomato mix.

All that’s left is to enjoy it…with an ice cold beer, since we’re all still stuck inside and day drinking is totally appropriate.

Orzo Greek Salad with Vegan Feta

From the day I started this new journey to healthy, cruelty-free living, I have been trying to do a better job of adding fresh, raw vegetables to my diet. Before I turned vegan I always made sure I had plenty of vegetables to go along with my meat and dairy, but salad was something mostly reserved for the “soup or salad” option when eating out.

Now though, I am a full time writer and author which means I can take my time to make a proper salad for lunch. But…I am human. It came as a shock to me too, but there you have it. I am a human and some days I’m not in the mood for a raw salad, especially this time of year when the temperature drops. And now that I have a lot less fat covering my body, I feel that cold a heck of a lot more and I want something at least a little bit warm.

And then…I found Violife Greek White Block, which I just called vegan Feta!!!!! So of course, I had to make a Greek salad and I had to do it my way.

The one thing I think it’s important for everyone to remember is that you can make a salad any way you want it. Don’t let so-called rules about what a salad should and shouldn’t be, dictate how you eat them. Or don’t eat them. As long as it’s healthy and delicious, have fun with it.

I kept the ingredient list pretty simple: orzo, romaine lettuce, feta, tomatoes, cucumber, artichoke hearts, kalamata olives, sauteed onions, bell pepper & sun chokes. Make a dressing if you want but if you saute the veggies, the remaining oil should help you toss it beautifully.

This doesn’t taste exactly like feta but it does have that tangy, salty flavor. It is WAY creamier than dairy feta cheese which I loved about it and in fact, I took a few pieces from my plate and put it on my husband’s plate because it was a bit too rich for me.

Make the orzo and sauteed vegetables first and once they’ve cooled down a bit put them in a bowl so you don’t completely wilt the lettuce or warm the fresh raw veggies like tomato & cucumber. Set it aside and get to chopping.

Add the rest to the big bowl and toss it thoroughly.

If you’re not sure, give it another toss.

Plate it up and enjoy!

Or wash it down with something cool and strong. I couldn’t find a Greek beer…my bad.

Nutrition Facts:

Roasted Veggie Sub & Oil Free Pesto

Just because you want to eat healthy doesn’t mean you can’t eat good.

This has been the key to my weight loss success this far, finding creative ways to keep the flavor without adding too much extra fat or calories. It’s something that has to be done so instead of whine about it, I just get creative. It’s kind of my thing, I don’t know if you’ve heard.

So sometimes I really just want a sandwich. Some thick pillowy bread fresh from the bakery with just enough crunch to let you know it won’t fall apart when you load it up with veggies. I found these rolls that were like baguettes but softer and wider, basically they were perfect for this kind of sandwich which I came up with when I got a look at the big red bell peppers at the market.

I’ll concede right now that the photos of this delicious sandwich aren’t the greatest, but I am a work in progress. 🙂

This is a pretty easy sandwich but if you need to eat within five minutes of hunger striking, this probably isn’t the meal for you because the oven does ALL the work. For me, it’s an excellent trade off because I can sit at my desk and spend thirty minutes working. Or making an oil free pesto, which isn’t as easy as it might sound.

Gather your favorite veggies, enough to fill the rolls without going overboard. Since I opted out of side dishes for this meal, I went a little veggie crazy.

Grab your favorite herbs and spices and toss everything at once, or individually. I chose to do it individually because I like to mix it up, but you can do it all with one batch of spices. Lay it all out on a baking sheet or casserole dish and pop in the oven.

Then…

I added tomatoes during the last fifteen minutes of cooking and look how juicy and plump they got!

While the veggies cooked, I made the pesto but before anyone gets crazy, I know there is no oil in it so technically it can’t be a pesto…I guess. So it is a blend of fresh herbs, sun dried tomatoes, artichoke hearts, walnuts, scallions, capers, lemon juice and hot sauce. Popped it in the food processor and gave it a few go rounds. It takes time without oil but I added a splash of lemon juice here and splash of water there and finally it started to look like more like a tapenade, honestly.

Now you’re ready to build. Spread the pesto/tapenade on the top bun (it’s just a preference, more of a suggestion really but it tastes better this way) and the veggies on the bottom.

In total, it took about 40 minutes, which was worth every minute in terms of taste.

Since the weather has been so HOT, I won’t suggest a beer or even a lemonade. Nothing but ice cold water.

Again, a preference, but once that will make you feel better.