Vegan Food Blog
I have used this sauce with about 90% of the dishes I make. Therefore, I think it deserves its own post. It’s a great flavor balance for savory, spicy dishes. Ingredients 1 cup plain yogurt (I prefer Kite Hill brand)1 lemon, squeezed1 tsp. coriander¼ cucumber, chopped (optional)Cilantro and mint for garnish Method Add all ingredients… Continue reading Raita Sauce
I have never been to West Africa, and until recently, the wonder of harissa paste was unknown to me. This spice blend is incredible. I use it as a dipping sauce for bread, and I use it liberally in this recipe. Especially in the winter, this is the perfect stew to warm you up after… Continue reading West African Peanut Curry
If you need a lunch box option for work or school, this is a good one. If your kids are super healthy and like green stuff, you can make it for them too! Note: this recipe uses an Instant Pot pressure cooker. If one is not available for your use, the recipe can be created… Continue reading Chickpea Nori Wraps
You know how you think it’ll be a great idea to buy dried figs to have as a snack and then you never eat them? Me too. This is a good recipe for cleaning your pantry of dried fruit and nuts, which I know all y’all crazy vegans have laying around. Ingredients ½ cup oats,… Continue reading Fig Walnut Cookies
Maybe one of these days I will make a pumpkin recipe for the fall. Until then, I will continue to make fajitas. I’m not going to lie. I originally planned to make blue corn tortillas, but I failed miserably. The blue corn cakes were alright though. Ingredients Fajitas ½ medium onion, sliced3-5 cloves garlic, minced½… Continue reading Black Bean Fajitas with Blue Corn Cakes
In the midst of the cold and runny noses everywhere, this warm dish with ginger and turmeric is perfect to keep those germs in check. Also, lentils are amazing. Note: this recipe uses an Instant Pot pressure cooker. If one is not available for your use, the recipe can be created by slow cooking the… Continue reading Lentil Tikka Masala
It is really cold where I am at right now. This recipe, which I divide into four servings, is a warm comfort in the morning next to a mug of black coffee bundled on my couch watching The Great British Bake-off. Now I know what they mean when they say “treacle.” It’s just molasses. Note:… Continue reading Black Treacle Porridge
Sometimes, you make too much lentil soup. No worries! I get it. This recipe is for you. Ingredients ½ onion, cubed¼ bell pepper, cubed2-3 cups leftover lentil and bulgur stew, found here1-2 cups rolled oats to reach desired consistency½ cup mint, chopped1 tsp. sumac or to tasteSalt and pepper to taste Method Preheat oven to… Continue reading Lentil Soup Balls
So, you’ve made or have a bunch of tortillas, and there is nothing to fill them. Fear not. I am here for you. Within 10 minutes, your problems will be no more. Ingredients ½ medium onion, sliced3-5 cloves garlic, minced½ red bell pepper, sliced½ green bell pepper, sliced2 cups mushrooms (shitake or portobello), sliced2 vine-ripened… Continue reading Curry Fajitas
As a vegan, I learned how to make hummus early on. I consider it a health food staple. This recipe is oil-free, but feel free to add olive oil if you so desire. You do you. Ingredients 2 cups chickpeas, cooked (save cooking water)2-4 cloves garlic, chopped¼ cup tahini½ lemon, juiced1 Tbsp. turmeric1 tsp. coriander1… Continue reading Hummus