I love a good sandwich. Delicious fillings + delicious bread?! Sign me up! Now usually sandwiches are a lunch or dinner item for me, and something that happens on the heels of pulling a freshly baked loaf of sourdough from the oven….
savory
Afghan Kidney Bean Curry (Lubya)
This Afghan kidney bean curry, known as lubya/lubia/lobia depending on how the language is transliterated, is one of our favorite meals. Since we first tasted the dish over a year ago at a local Afghan restaurant we just haven’t been able to get enough of it!…
Vegan Seitan Carne Asada Tacos
When the mood for flavorful, juicy seitan tacos hits, it’s reasonable to go to extreme lengths to satisfy those cravings. I thought about booking a flight to Chicago, LA, Austin, or Mexico City to get some tasty vegan Mexican food, but instead decided to develop a recipe (much less extreme)! And holy wow, I’m so glad I did. …
Vegan Kung Pao Tofu with Broccoli
Kung Pao, that American-Chinese food classic with roots in Sichuan cuisine, gets a vegan makeover today. Wok fried tofu is doused in a flavorful, salty, tongue tingly sauce and tossed with handfuls of buttery roasted peanuts. Add in some broccoli florets because why make 2 stir fries when you can enjoy one!…
Easy Homemade Vegan Queso Fresco
Do you crave creamy, soft, crumbly cheeses to go atop your tacos and salads? Or maybe to smear over a crusty piece of toast? Are you dreaming of a vegan version of queso fresco? Well I’ve got just the recipe for you!
For those of you who might not have encountered queso fresco before, it is a soft and mild tasting fresh cheese from, you-guessed-it, Mexico. It’s a bit reminiscent of feta, goat cheese, ricotta, or paneer. It often seen paired as a cooling contrast to heavier and spicier dishes (think enchiladas, tacos, huevos rancheros), or for added richness on lighter recipes like salads, roasted vegetables, or even crumbled atop soup. It’s versatility makes it a great cheese to have stocked in your fridge….
Vegan Smothered Burritos with Red Sauce
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!…
Mexican Red Chile Sauce
If you love Mexican food (hi! me!) then you have got to make this red chile sauce. Made from dried chiles it has all that authentic flavor your Mexican food has probably been missing. I’ve been experimenting with this sauce for the past 6 months (basically as an excuse to always have some version of it stashed in the fridge). It’s the perfect base for your taco “meats” and Mexican soups. It makes for the most flavorful enchilada sauce, and adds so much depth to your beans. It even makes a darn good sandwich spread. And it’s the easiest to make! I think you’ll love it! It’s a streamlined, flavor-packed, 8-ingredient recipe with almost no hands on effort and is ready in no time.
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Hoisin Glazed Tempeh Bowls
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….
Savory Crepes with Almond Cheese, Sautéed Spinach and Vegan Hollandaise
Are you more a savory or sweet crepe person? I was always more of a sweet crepe person growing up. Sweet fillings helped mask the eggy flavor of the crepes, which was definitely my least favorite thing about them. That’s all changed now though, as my vegan crepes do not taste eggy at all (obviously)! Don’t get me wrong, I still love chocolate filled crepes, but I’d rather start my day with savory ones (though, breakfast deserves a dessert finish too, don’t you think?)! These savory crepes are a perfect hearty start to your day, stuffed full of soft vegan cheese, garlicky sautéed spinach, and doused with an easy creamy vegan hollandaise….
Baked Gnocchi with Arrabbiata and Vegan Mozzarella
I love having gnocchi in the fridge, because it means quick and easy meals are a hop and a skip away. Like sure, usually gnocchi in the fridge means that I’ve put in a little (and I do mean that literally) effort to make it, because 1) homemade gnocchi is easy and tastes better, and 2) I’m very mistrusting* of the monoglycerides and diglycerides found in most store bought versions. Anyway back to the important things, gnocchi in the fridge means I get to make baked gnocchi, which is one of the most delicious dishes. Pillowy gnocchi is tossed in a spicy marinara (arrabbiata) and smothered with a creamy scrumptious vegan mozzarella sauce and baked until the sauce is hot and bubbly and the cheese is browned to perfection. And if you have the gnocchi already, the whole dish is ready in under 45 minutes, including making the mozz sauce and arrabbiata from scratch and 15 minutes of oven-time.
*And that’s just because those ingredients are often animal-derived, their chemistry in cooking and baking is actually pretty cool.…