vegan food for everyone
It’s the best time of the year! For produce I mean, though also for sweltering heat. And one of my favorites has started popping up at grocery stores and farmer’s markets: garlic scapes.
These green shoots are the buds of garlic and grow out of the bulbs. They are trimmed in late June and early July so the plants resources can be diverted to growing the bulb itself….
So, there’s a good chance you’ve heard of tikka, and it’s likely you know what a kebab is, but you should probably stop everything right now and make these Afghan cauliflower and tofu tikka kebab skewers!…
This recipe is brunch goals. The creamiest grits. Chewy soy curls seasoned with mouth watering cajun spice. Paired together it is the ultimate comfort food. Admittedly, this isn’t the quickest recipe to make, because to it takes a good chunk of time to make grits properly, but it’s so easy! Grits just need an occasional stir as they cooks to avoid clumps and keep them from sticking to the pot. If you’re looking for something pantry friendly, easy to make, gluten free and vegan for brunch then this recipe is for you! That being said, don’t be limited by the brunch title, this makes a seriously delicious dinner entree as well. …
It’s the most wonderful time of the year! That is, it’s mango season! Specifically champagne/ataúlfo mango season. We might be able to find mangoes year round in most parts of the United States, but it’s typically the larger red and green skinned varieties which tend to be less sweet and more fibrous. Ataúlfo mangoes on the other hand are beautifully golden hued on the inside and out, they border on too sweet with the most delicate buttery flesh. I’m smitten, usually skipping whole meals just so I can stuff more mangoes into my belly. And I love that in season also means well priced, and I can often buy whole cases of them for less than $1/mango. This means I regularly find myself with some 18 ripe mangoes that need to be finished within days of each other. Challenge accepted! Again, and again, and again, at least until the season is over and I have to bide my time until next year….
I’m completely enamored of this 8-ingredient, 15-minute vegan garlic white sauce. I first made this completely pantry friendly white sauce to use as a base for pizza. And given my love for pizza it’s such a big surprise, I know 😉 . It was a welcome break from my usual red sauce and so versatile and delicious that I’ve kept it stocked in the fridge ever since.
Beyond being a delicious creamy base for your pizza toppings, it’s perfect when tossed in pasta, slathered on bread for a sandwich, or thinned slightly and drizzled as a dressing for a bowl. Let your imagination and your taste buds run wild!…
I think everyone needs at least 500 vegan mac and cheese recipes. This is possibly a conservative estimate, but you have to start somewhere! If you’ve been visiting my site for awhile, you’ve probably noticed that I make a lot of spicy food and have a particular love for chipotle, and so it’s probably unsurprising to hear that we’ve been making vegan chipotle mac and cheese for years. The smokey flavor of chipotles fits perfectly into the creamy mac sauce, which is made from a homemade cashew milk and thickened with a traditional roux. The mac and cheese itself is quick to make, ready in just about 15 minutes. The spicy tempeh crumbles take a bit longer, but that’s mostly hands off time in the oven where they bake into chewy flavorful bites. The smokey, spicy chipotle flavor of this dish pairs perfectly with scallion greens for this perfect vegan meal….
I love this creamy, comforting, heart-warming potato leek soup. It’s so incredibly easy to make with only 12 pantry-friendly ingredients (and that’s including the garnish!) and it’s ready to eat in just over 30 minutes. There is something so satisfying about soup but I don’t make them very often, partly because we always eat leftovers for lunch and soups are harder to transport and reheat. But every time I do make soup I regret that we don’t eat them more often! They’re just so perfect. Especially this one. This potato leek soup blends up in the the most velvety, lusciously smooth texture and it is filling while not feeling too heavy or indulgent….
This vegan roasted jalapeño cheese is one of my go-to recipes. It packs in a ton of flavor and is so simple to make. It melts and stretches, and makes the best quesadillas. Before going vegan, I would regularly eat quesadillas for lunch or dinner, and would always make those with pepper jack cheese. When I cut cheese out of my life I thought I would never enjoy a quesadilla again. I mean of course I tried all the commercial brands, and while I’m fine with them in certain applications, I did not enjoy them in quesadillas, where the flavor and texture of the cheese is upfront. And then of course the cultured nut cheeses came onto the market, but they weren’t the right fit for quesadillas either! Delicious, certainly, but they weren’t trying to emulate gooey, melty cheeses….
I’d been craving buffalo sauce for awhile now, and am so glad that craving culminated in this incredible pizza. Everything about this vegan pizza is pure perfection. There are spicy, salty, vinegary, buttery vibrantly orange-colored soy curls. A creamy and tangy homemade ranch dressing. A doughy pizza base that cooks up nice and crisp on bottom with a soft, puffy crust. Rich, delicious vegan mozzarella cheese completes the pizza, but don’t forget the scallions in all their oniony glory, and a drizzle of hot sauce to finish. Many tears were shed over how much we enjoyed this pizza (ok, maybe not actually, but emotionally, we were there)….
So, I know it’s been crazy hot all over the US this past week, with the Midwest in particular experiencing record breaking heat waves, but theoretically the first day of fall was just a few days ago and we’re supposed to be settling into our sweaters and steaming mugs of pumpkin spice lattes. Well, however hot the temperature, I can’t be the only one craving creamy and comforting warm foods. And this vegan cheesy eggplant casserole is exactly what I want to be eating right now!
The eggplant is baked with two layers of creamy vegan sauces. A silky smooth sauce makes the base and coats the slices of roasted eggplant, while a luscious vegan béchamel covers the whole thing. Handfuls of scallions are sprinkled throughout the layers for an oniony bite, and as an added (and optional) indulgence crumbled cultured nut cheese is tucked into the casserole….