vegan food for everyone
Enjoy Salvadoran curtido as a condiment to any Central or South American meal. It’s a delicious refreshing, crispy, salty cabbage relish and super simple to make at home!
Curtido is a Salvadoran condiment made of cabbage, onion, carrot, pepper, and oregano. It’s lightly fermented, salty, a bit tangy, and perfect for liberally topping tacos, bowls, and pupusas (a traditional Salvadoran stuffed masa pancake)….
These delicious gochujang tofu dumplings have a spicy Korean-inspired filling and make a great snack, appetizer, or eat more and make it a meal! Their crispy sesame seed coated bottoms makes them extra special.
If you love dumplings (aka if you’re human) then you need this recipe in your life. With crispy sesame seed bottoms and a spicy Korean pepper paste (gochujang), creamy crumbled tofu, and juicy cabbage filling. They’re SO good!…
These handmade Tibetan vegetable momos are served with a spicy tomato sesame chutney and make a delicious appetizer or snack!
I’m really excited to share today’s recipe with you. These Tibetan momos are a food that is as cute as the name sounds! We’re talking dumplings, stuffed with a delicious cabbage, carrot, and onion filling. Spiced with garlic, ginger, cilantro, and a very generous amount of black pepper. Studded with crumbled tofu and wrapped up in the cutest little round package, steamed and then served with a mouth watering spicy sesame tomato chutney….
You guys. I think I’m in love with a sandwich. But not just any sandwich! Oh no, my love is reserved for this battered tofu torta. I also have a really hard time with not typing beer before battered tofu, but there is no beer in here! Though there could be, and that would be extra tasty, just sayin.
Have you heard of tortas? Tortas are a Mexican sandwich, and can be served hot, cold, or pressed like a panini. They use a crusty white sandwich roll, telera or bolillo, which sometimes is slathered with red sauce (torta ahogada). Fillings vary by region and person making it, but they commonly include, refried beans, some kind of chile pepper, meats and cheeses….
Are you Team Taco or Team Burrito? These days, I’d probably have trouble picking a side, but I was staunchly Team Burrito throughout childhood. Burritos were actually one of my favorite foods, if there was a burrito on the menu, you bet I’d be ordering it!
There is just something so satisfying about burritos, whether handheld or smothered and baked. Breakfast burritos, bean burritos, wraps that pass themselves off as burritos, burritos stuffed with your favorite taco fillings–I love them all! I’m not sure I love photographing them though, haha. Well today I’m sharing a recipe for the kind of burrito I grew up eating, a vegan smothered burrito!…
Grain/buddha bowls have been hip for years, and I can see why. They’re super versatile, stuffed with veggies and your choice of protein, usually served with a whole grain, smothered with a yummy sauce, and the perfect vehicle for eating more avocados. They also are great for meal-planning and meal prepping. The veggies can be batch washed and chopped, you can cook the grain in advance, make the protein so it’s ready to go, and have dressings galore stored in your fridge. And leftovers pack up perfectly for lunch. Honestly, I don’t know why we don’t eat them more! Especially when they’re as delicious and straightforward to prepare as these hoisin glazed tempeh bowls….
Have you ever had Singapore noodles? Contrary to the name, they are not from Singapore at all, but actually a popular dish served at Chinese restaurants! It’s traditionally made with BBQ pork and shrimp, and has fish sauce in it, so it’s not the most veggie-friendly dish to order out. But, an easy one to make at home!
…
I love the fresh and vibrant flavors in this tamarind flavored dish. Tangy, sweet and sour tamarind is the perfect accompaniment to the nutty flavor of tempeh, which is enhanced with a spoonful of delicious almond butter. The tangy glaze is balanced with some sweet agave nectar, and a healthy dose of spicy heat. The best thing is you only need SIX ingredients to make this crazy flavorful glaze!
The vegetables are stir fried with a similar sauce to the glaze, requiring only eight ingredients! Tamarind ties the two components together, with extra tang brought to you by a bit of rice vinegar and freshly squeezed lime juice. Agave once again balances the any tartness and toasted sesame oil brings some toasty nutty goodness. Soy sauce has that perfect umami rich saltiness, garlic adds a sharp bite, and a small scoop of fiery hot fried chili paste (a version of this is certainly available at your local East Asian grocery store) for that spicy kick. The sauce is tossed over some red onion, red cabbage, and red bell pepper for the most beautifully colorful dish, which I believe makes it even more fun to eat! And the spicy, tangy, ultra-flavorful sauce is balanced by the sweetness of the onion and veggies. …
Hailing from El Salvador, pupusas are a delicious stuffed bread made with masa–the same corn flour product used to make corn tortillas. Cooked up, the masa-based dough is soft and pillowy.
…
My husband doesn’t love peanut butter (crazy, I know). He’s alright with peanut stir fry sauces but they’re not his first choice. So, I figured I’d try something different at dinner one night. We had some almond butter in the pantry left over from a delicious chocolate ganache tart, so I figured I’d swap out the peanut butter in my usual satay sauce. The results were phenomenal, we both were pretty obsessed with the way it came out.
Almond butter has a less pronounced, milder flavor than peanut butter, and is the perfect background for this savory asian inspired dish. Toothsome udon noodles and charred broccoli. Chewy tofu and flash fried cabbage. All tossed in a nutty, salty, garlicky, umami powered sauce….