Tag: vegan recipes
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Vegan Romesco
Romesco sauce is a rich and deep type of pasta sauce; with roasted peppers, toasted almonds, and red wine. Most recipes that call for marinara sauce, you can swap out for Romesco sauce; it will make any dish have a richer and more complex flavor, as well as a brighter color. This recipe includes ingredients…
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Vegan Jalapeño Poppers
I made jalapeño poppers on my partner’s request for Thanksgiving this year, and they turned out beyond my expectation. All of the spice bakes out of the peppers, leaving just a crunchy bite of rich & creamy flavor. Using Panko for the outside layer makes these jalapeño poppers totally gluten-free, too! When people ask me…
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Grilled Zucchini Rolls
Zucchini rolls couldn’t be easier to make, or more delicious. They are a perfect picnic snack or quick lunch, and have an awesome balance of nutrition. This recipe includes Tofu Ricotta which is a very simple blend of ingredients, and can be made in large batches ahead of time, making these rolls – and a…
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Tofu Ricotta
This recipe couldn’t be more simple– just put all the ingredients in a food processor, and blend. That’s it. Seriously. For this recipe, I use sunflower kernels for two purposes: first, to extract more nutty, umami flavor into the ricotta; second, to emulate the texture of cheese curds. I prefer the texture to be this…
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Vegan French Onion Mac & Cheese
The idea for French Onion Mac n Cheese is based on a recipe that I saw on New York Times Cooking. I love browsing NYT Cooking for inspiration, and when I saw the headline for French Onion Mac n Cheese, I pretty much instantly became obsessed with how to make that same thing plant-based. Luckily,…
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Perfect Tofu Scramble
The number one problem that I run into as a vegan is not knowing what to have for breakfast. It feels like all of my options are either not filling enough, not delicious enough, or take too long to make in the morning. Over time, I’ve found a few go-to breakfasts that I love. One…
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Plant-Based Caesar Salad
Spring is slowly creeping up, and I’m starting to slowly phase out of hot soups and gumbo, and into some warmer weather favorites. I’m in California, so it’s already starting to get pretty warm, and so begins me not wanting to be over a hot stove every night. Caesar Salad is one of my all-time…
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“Cheezeburger” Biscuit Bombs
I might be a bit obsessed with biscuit bombs lately, but for good reason! They are easy and cheap to make, can be frozen and made in bulk, and are definitely picky-eater approved. Plant-based cheddar oozing out of homemade warm biscuits is enough to get anyone excited, but throw in some Beyond grounds, and you’ve…
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Pumpkin Cranberry Dairy-Free Cookies
Since I’m pumpkin-obsessed with the rest of America every November, I thought it was only sensible to make a super simple dairy-free pumpkin cookie recipe as soon as I could! These cookies honestly couldn’t be easier to make, and they are so delicious. Just like a lot of the recipes I’m posting this month, this…
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Meatless Thanksgiving Bake
It’s already November! You know what that means– pumpkin spice and everything nice. Or, at least that’s what it means for most people; for plant-eaters, it can mean diet restrictions seeming even more impossible to keep up with. I mean, who wants to eat a plate of just mashed potatoes while everyone else is eating…
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Spicy Vegan Sloppy Joe’s & Garlic Fries
Happy Halloween! With the Halloween weekend upon us already this year, I thought it would be the perfect time to post a simple recipe that everyone in your family will love–not to mention this whole dinner, fries and all, takes less-than-an-hour to make and is a waaaay healthier alternative to traditional Sloppy Joe’s and fries.…
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Vegan Mac & Cheese Balls
As an adult that loves kid’s food, I’ll be the first to say that there’s no shame in that game; a lot of the time, comfort foods are the ones that remind us of food from our youth. More often than not, the hardest part of being (and staying) vegan is feeling like there are…
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