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!
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.
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.
When it comes to Brussels sprouts there are usually two types of people: those who love Brussels sprouts and those who have bad taste. Hahaha, just kidding! Seriously though if you have a love-hate relationship with Brussels sprouts, I have a easy vegan recipe that is guaranteed to change your mind.
It’s Brussels sprouts season here in Romania and pretty much around the world, which means there’s plenty of time to experiment and find a way to eat Brussels sprouts that you absolutely love.
For starters this cruciferous vegetable can help you with health issues such as high blood pressure, diabetes, high cholesterol and heart disease. It can also help stave off many different types of cancer. And I mean who doesn’t love baby cabbage?
I personally love Brussels sprouts and this week I found a new (to me) recipe to challenge my husband and change the way we think about Brussels sprouts. Kung Pao Brussels sprouts is a fun twist on a Chinese takeout favorite that is totally vegan, super flavorful and really easy to make.
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.
Some people might say that Spring is too warm for vegan polenta recipes and I say those people are wrong. 😛 Sometimes I get so deep into the writing cave that I’ll look up and find it’s 10:30 and it’s my night to cook, and that’s when a dish like this is a gift.
Seriously though, sometimes you want a homemade vegan meal that’s simple to throw together and doesn’t take a long time to make. Polenta does take about 10 to 15 minutes if you want it really creamy and delicious, but the good news is that the oven is doing all the work for the vegetables so you have plenty of time!
And this is also a perfect whole food vegan dinner, but if you want to add a vegan meat alternative feel free since you’re the one who has to eat it.
This is an easy vegan dinner made with sheet pan vegetables so it’s also an easy weeknight dinner any vegan will enjoy!
These are some strange times that we are all living in…right? It’s April but there’s still an abundance of squash at the grocery store as well as the farmer’s market. It’s weird. Uncanny, even.
More so when I think about all the time I put in to learning when vegetables were in season so that I could adjust for local ingredients in an effort to reduce my carbon footprint. But now we’re living in the Upside-Down where birds don’t leave Romania in the winter, squash is available year round and now, suddenly, you can purchase turnip and mustard greens wherever you go.
Okay, rant over. Was that technically a rant?
I don’t think so, let’s just call it an energetic questioning of events, shall we?
Anyway since butternut squash is still available and I LOVE it, you know I grabbed one and I knew exactly what I wanted to do with it.
I don’t know about you all out there in the world but when I was a kid I loved a good mashed potato casserole. Sometimes it would be like an off-shot of a Shepherd’s Pie with ground beef and peas, other times it would just be straight up cheesy goodness with some animal served on the side.
Well I’ve finally done it. I have jumped on the bandwagon to try a dish that I have REALLY been looking forward to trying on my own, while all the vegan bloggers in the world have been able to try this dish. I’m not jealous or bitter, not at all, but I have to tell you that I was seriously stoked when my partner and I were strolling the produce section at Metro (Romania’s version of Costco) and what did I happen upon but King Oyster mushrooms!
Instantly I knew that this was my moment. My chance to see if these King Oyster vegan scallops were as tasty and amazing as they seemed.
They are. No, they’re not. They are better, but only if you’re not expecting for a mushroom to taste like a creature that lives in the sea.
But I did it. Yay, I frickin’ did it y’all!
There are two schools of thought–apparently–when it comes to making these vegan scallops. Some have advised slicing the mushrooms and marinating them overnight while others say that thirty minutes or more will suffice.
It’s no secret that I love to spend time in the kitchen, whipping up vegan recipes from around the world. For me, cooking is another creative outlet that allows me to stay healthy and fit, while forcing me to take a much needed break from my excessive daily screen regimen.
But some days I am just too busy with writing for clients, publishing my books, catching up with family back home in the U.S., and even just doing stuff for me. Days are long and days are busy, but that doesn’t mean I want to crack open a frozen pizza and call it a meal. But there is something in between vegan junk food and elaborate vegan dinners.
For me, yeah.
So today let’s take a look at a very simple vegan dinner that doesn’t require even an hour in the kitchen. What is this mythical vegan recipe, you ask?
Easy. Vegan falafel balls with a delicious barbecue sauce and one of my favorites…vegan garlic mashed potatoes!
Even the photos look as simple as this meal is to make, which means there is no reason to reach for takeout menus that probably don’t have enough vegan offerings to satisfy your hunger. Do it yourself.
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