Vegan Food Blog
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
I love cookies, but sometimes I can’t be bothered to turn the oven on. For this reason, this recipe is ideal for me and all the other lazy cooks out there. Plus, almonds are delicious, so there you go. Ingredients ½ cup oats, rolled2 cups dates, chopped3 Tbsp. almond butter½ cup oats, rolled¼ cup almonds,… Continue reading Almond Cookies
I don’t know what it is about October, but I am wanting fajitas all the time. If you’re looking for a different way to do fajitas, try blending up the ingredients into a dough and baking it. It’s actually quite tasty. Ingredients ¼ red bell pepper, chopped¼ green bell pepper, chopped½ medium onion, chopped4-6 cloves… Continue reading Black Bean Fajita Balls
This recipe is for when you are just tired of hummus and you need to do something with the 50 pounds of kidney beans in your pantry. Don’t lie to me. I know you have a kidney bean problem. I’m here to help. Note: this recipe uses an Instant Pot pressure cooker. If one is… Continue reading Kidney Bean Dip