-
Vietnamese Bahn Mi Bowls (Vegan+GF)
I’m trying to figure out why our Summer here seems to have gone on vacation. The weather forecast for this week is cold and rainy even though it’s freaking July. I guess it’s better than the alternative of scorching heat, but it’s kinda depressing. What’s not depressing though, is this recipe…. Ok, before you say anything, I’m completely aware that this bowl doesn’t make a huge amount of sense. Bahn mi actually means “bread” in Vietnamese so not having bread is a kind of like missing the point and insulting this Vietnamese classic. In case you haven’t noticed, I don’t do well with rules and I just don’t feel like…
-
Un-fried Veggie Stir-Fry Rice (Vegan+GF)
Is it finally almost over, the craziness? This year has been anything but expected and I’m sure we’re all eager to return to whatever “normal” we left behind a few months ago. On the upside, I’ve definitely been able to spend more time on the blog than I could’ve imagined. I haven’t created so many recipes in a long time. I’ve actually been trying to look at this situation in the best, most positive light. I feel very fortunate to be in a position where I can work from home during all of this. Yes, I’ve missed socializing with friends and I’ll be very happy to get that back, but…
-
Roasted Garlic & Mushroom Farfalle Pasta (Vegan)
This has got to be one of the best ways ever to do pasta! So let’s talk pasta! Please tell me that you have all had the chance to eat at The Cheesecake Factory at least once??? When I was a kid it was one of my family’s favorite restaurants. We don’t have one near us now so I haven’t been in years, but when we used to eat there my mom and I both loved this one dish they had. Their bowtie pasta with this yummy roasted garlic cream sauce that leaves you wanting to keep going back in for more even when you’re stuffed to your limit. It…
-
Cheesy Broccoli “Cheddar” Pizza (Vegan+GF)
Happy whatever today is. Is this mess of a month over yet? Okay, well maybe some homemade pizza will help us get through. Ever since I’ve been plant-based I’ve discovered that there are a few standard questions to expect when talking about it with others. Numero uno; “Where do you get your protein?”. Second; “Don’t you miss cheese? I mean bacon tho!?!?”. Third; “Is your whole family vegan?” All of which send me into a fit of laughter, especially three. Let’s just say that I’m the only one in my family who eats this way and they all basically think I’m crazy even though I’m very happy about it. So…
-
Indian Red Lentil Dahl (Vegan+GF)
I’ve got a new one today, something I’ve actually never made before. I know it’s kind of a love it or hate it type of food, but I love pretty much any Indian dish. When I was a younger my family never really liked it so I didn’t make it much. Of course, now it’s like a staple when I’m batch cooking for just me or me and my roomies. This dish is great to make ahead because it almost gets better next day. Curries are something that I make all the time but I’ve never made a dahl (also spelled dal or daal). If you’ve never tried it either…
-
Creamy Cashew Wild Rice with Mushrooms (Vegan+GF)
Anyone else needing some serious comfort food about now? Good, me too. I’ve been pretty surprised at my taste mood recently. I would have thought that being stuck inside so much with so much time would have me craving sweet things, but I’ve been in such a savory mood. I must say the internet jokes and memes about all the quarantine snacking are cracking up but for once they’re not that relatable to me. If anything, I’ve been less into food from being home so much. I guess it’s different for everyone but I’m probably playing with food more than eating it, haha. But anyways, this recipe was something I…
-
Roasted Pablano Hummus (Vegan+GF)
Wow, who would have imagined we’d be in April 2020 with current conditions being what they are? Hey, but we can still have snacks so I’m making hummus and all kinds of other things so I don’t go insane. One of the most downright annoying things as a recipe creator is when the final result of a recipe looks nothing like the title. I mean, when you think of pablanos you picture that rich, dark green color right? Yeah, well when blended into a hummus the color stays basically the same as any other hummus. Now the flavor of the roasted peppers is a whole different story. With the flavor…
