vegan food for everyone
Traditional massaman curry gets a vegan twist in this recipe. It’s an easy to make Thai curry, super flavorful, and a must make for any Thai or Indian food lover!
Massaman curry has to be one of the most delicious Thai curries. It’s richly textured with a coconut milk and vegetable broth base. Boldly flavored with an Indian-influenced curry paste. Full of tender potatoes and chewy [vegan] meat, and topped with crunchy roasted peanuts….
These loaded waffle fry nachos are smothered in a homemade vegan queso and topped with fresh pico de gallo, sour cream, and avocado. It’s a delicious change of pace from the traditional tortilla chip nachos, and they are super easy to make!
There comes a time in every person’s life when you just gotta have nachos for dinner (or as an appetizer/snack). And while loaded tortilla chips will always be there for you, at times a change of pace is nice. For those times, we have the humble waffle fry*.
*Which you can feel free to substitute with tater tots, wedges, or whichever fried or baked potato shape that makes you happy.…
These vegan chickpea meatballs in roasted red pepper sauce make a fantastic meal. The savory vegan meatballs are cooked in a creamy red pepper sauce for a recipe that is easy to make, and even more delicious to eat! The recipe is easily made gluten free.
If you’re looking for a boldly flavored, stick to your ribs, cosy comfort food meal, you can stop right here. Savory and filling chickpea meatballs, drenched in a roasted red pepper cream sauce. Whether you devour it straight from the pan, alongside toasted Italian bread, or over pasta it makes a fantastic meal!…
This vegan buffalo wing mac and cheese is made with an easy coconut milk cheese sauce and crispy buffalo tofu wings for an epic and mouth-watering meal!
This recipe was sponsored by Edward & Sons.
Cold weather calls for a few things: cozy clothes, fireplaces, and vegan buffalo wing mac and cheese. To be fair, I would argue that warm weather calls for my tofu buffalo wing mac and cheese too. Some foods are too delicious to save for just one season! I think you’ll understand once you try this recipe for yourself 😉 ….
This Jamaican black-eyed pea curry is so delicious. It’s creamy, bursting with flavor, hearty, healthy and super easy to make. It’s naturally gluten free and vegan. A must make recipe!
I’m lucky enough to live in walking distance to both a fully vegan Jamaican restaurant and a Caribbean with an elaborate vegan menu. Lucky because I love Jamaican food! It’s spicy, has bold flavors, creamy curries, the most delicious puffy breads, lots of beans, and have you had a Jamaican patty yet?? The cuisine lends itself well to vegan cooking, possibly due to the multicultural influence and also the Rastafarian Ital cuisine….
I always buy produce with the best of intentions: to consume as quickly as possible and eat many fruits and veggies as I can. But, it happens sometimes that I don’t get to something right away–I’ll get distracted by last minute cravings, other cooking projects, or over estimate how much food we can eat in a week (whoops).
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Barley risotto is like regular arborio rice risotto’s chewy, hearty cousin. It’s still ultra creamy, it’s decadent tasting, and guess what–it’s much simpler to make! You’ve got to try this creamy vegan barley risotto stuffed zucchini. You heard me, stuffed zucchini!
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If you’re craving comfort in the form of an Indian curry, this vegan palak tofu paneer is the recipe for you! It has a beautiful vibrantly green (like, you know this stuff is going to be good for you), creamy, and super flavorful spinach gravy base and crispy-edged, soft inside, crumbly tofu, which stands in for the soft farmers cheese that is paneer.
It’s perfect when served with fragrant basmati rice and scooped up with some Indian flatbread. This curry is easy to make and by Indian standards comes together quickly. The hardest part is probably washing all the sandy dirt out of the spinach (which is not that hard!)….
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….
If malai kofta isn’t one of your top 5 Indian dishes you probably fall into one of these categories: you’ve never been to an Indian restaurant*, you’ve been vegan or lactose intolerant your whole life, you don’t like rich foods, or you’re really bad at ordering….