I know that not everyone has the luxury of working from home, which means you can’t take your time in the kitchen to whip up healthy and delicious vegan meals at your leisure. Many of you have to commute and work in an office or warehouse or studio somewhere and you’d just really like to get something healthy and delicious, with the caveat that it’s also fast.
Believe me, I know and this is where a little bit of prep time in the kitchen can go a long way. A really long way.
Today’s quick and easy vegan lunch ideas make great vegan sandwiches, salad dressings and even pasta, so let’s not waste anymore time, yeah?
Easy vegan lunch ideas for me, usually start and end with sandwiches because they are delicious and you can literally put just about anything between two slices of bread and call it a sandwich.
The question in our home when it comes to sandwiches is usually, open faced or closed? Why? Simple, open-faced sandwiches give you more yummy sandwich filling while closed-face can satisfy any carb craving.
When it comes to making a one pot vegan dinner, few dishes are easier or tastier than jambalaya. And my favorite part of making a good vegan jambalaya is that there are just so many options. You can switch out meat alternatives like vegan chicken and vegan sausage and use beans. Or multiple types of beans. Or even go with tofu or tempeh, the choice is yours are there are so many of them.
You can switch up the different types of rice available at your local markets, switching up basmati for jasmine, wild rice or black rice or even red rice. Just remember that different grains mean different cooking times and you’ll have to adjust your vegan recipe to suit that.
You can even turn your jambalaya into a Cajun style casserole with or without cheese, or even topped with your favorite spicy peppers.
Since this is a one pot vegan recipe, you will have focus on prep before you do anything else, so if you’re a spontaneous sort of home chef who grabs this and that from the cabinets at the last minute, prepare yourself for a lot of “oh crap” and running to stir to prevent things from sticking to the pan.
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.
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