I don’t have much time for a post today but I did something recently that I swore I would never do again after a very bad experience when I was ten years old. Eat Kale.
Came across some beautiful looking kale at the market and I figured it was time to give it another try, and guess what? It was pretty damn good. Okay sure, the vegan mince (Naturli brand) helped, as did all the other veggies, but it was tasty (and bitter) and worked very well with the recipe.
If you’ve made one stir fry, you know how to make them all! Start with the veggies with the longest cooking time and work your way down, ending with the vegan mince.
As a girl from Chicago, one of my favorite foods to eat is anything deep fried and drenched in hot sauce. When I switched over to a vegan lifestyle, that meant TVP in the air fryer and dunked in my famous Frank’s-based sauce. And then cauliflower had her glow-up.
Now I’m not like most people who used to hate on cauliflower as being the paler, less delicious form of broccoli. I’ve always been a fan and I don’t need it covered in cheese or breading, no matter how good it might be.
In fact, I made it a goal to find different ways to have vegan buffalo wings without all the oil and calories.
And I’m pretty sure this is the winner.
So what’s the trick to tasty but oil-free cauliflower nuggets? High cook temperature.
Very rarely do things shock me. Maybe that’s because I’m wise or perhaps because I’m cynical, either way I find it refreshing when people or things surprise me.
Self-driving cars surprised me. The season finale of For All Mankind surprised me. My husband’s latest dinner request, surprised the hell out of me.
Mongolian Vegan Beef…but with mashed potatoes instead of rice or noodles.
Yep, you read that right.
It took me a moment of deep thought and then I smiled, totally up for the challenge.
One of the best things about this kind of vegan fusion dish, is that it’s pretty simple to make the right substitution. Peel and boil the potatoes as you would for any vegan mashed potato recipe, but with a flare.
For the past few days the weather outside has left much to be desired. It’s been gray and rainy, which means the hard work of editing takes even longer. My energy is low and even getting through my workouts takes more effort and focus than usual. It’s the end of May but it feels as if Spring has only just arrived.
So what’s a girl to do when it should be bright and sunny and warm outside, but instead it’s gray and dreary and chilly?
By some odd stroke of luck, I found a squash at the market and after getting caught in the rain while loading groceries, I knew what had to be done.
Squash & lentil stew.
This soup is thick and creamy and though it make taste and look like a complicated vegan bisque recipe, the truth is that this is an easy one-pot vegan soup that anyone can make at anytime.