Vegan Food Blog
I know y’all will get testy with me if I call this recipe sushi since I don’t use any fish, so I will leave it at Nori Rolls. I make this recipe usually once a week, and the rice will last me through many rolls. The wraps are portable, so it is a great lunch… Continue reading Vegetable Nori Rolls
I am a firm believer in having bread in my regular diet because it connects me to the greater non-vegan culture at large as well as cultures throughout history that relied on bread for survival. It is a sacred food to me, and I treat it as such. This is a simple recipe to make… Continue reading Whole Wheat Flatbread
Cannellini beans are a white bean developed first in Argentina, but it is popular in central and southern Italy, hence the Italian name. They are most similar to the kidney bean, and they are popularly used in minestrone soup. I felt they needed nothing but fresh herbs and a bit of salt to bring out… Continue reading Cannellini Bean Balls
This recipe is the product of the modern world, for it would never had existed prior to the Columbian Exchange (and the invention of freezers for that matter). Old World spice, cinnamon, was first known in Egypt around 2000 BCE and was also grown in India, Bangladesh, Sri Lanka, and Myanmar. New World food, cacao,… Continue reading Blueberry Cinnamon Smoothie Bowl
I am genuinely surprised that after all this time, I have never posted this ridiculously simple recipe. Perhaps it was so simple that I never bothered. Anyway, I’ve been using this recipe a lot lately, and it will be incorporated in many other recipes to come (stay tuned!). Tahini is most common in the Eastern… Continue reading Tahini Salad Dressing
It has been a while since posting a new recipe, but I have some projects brewing that I am excited about. I’ll say no more. This soup was what happens when there is nothing left in the pantry after traveling for the holidays. I hope everyone enjoys! Note: this recipe uses an Instant Pot pressure… Continue reading Split Pea Stew with Baked Potato Wedges
So on my recent trip to California, I had a plate of vegan nachos that was fantastic! Unable to let that experience go, I recreated a version of it in my own kitchen. I hope you enjoy this one! I have made several batches already, and it keeps getting better! Let me know what you… Continue reading Nachos!
This is by far the best nugget recipe I have had yet. The lentils mixed with the farro make the texture chewy and sticky, so they don’t crumble when bit into. They are fantastic, especially with the dipping sauce. I would say this leftover recipe is better than my original Misir Wat. Don’t take my… Continue reading Misir Wat Nuggets with Sunflower Seed Dipping Sauce
This Ethiopian red lentil stew is spiced with a unique blend called berbere that is heavy on the cayenne, so if you like heat, this dish is the one for you! The lentils add a heartiness that leaves you full and happy after your meal. I added spiced cabbage and carrots also called Atakilt Wat… Continue reading Misir Wat with Sunflower Seed Spread
I have made many a smoothie bowl for this site, but this is the humble beginning of the famous nice cream. All you need is bananas to have the greatest soft serve treat you’ve ever had. Let me know how you like it! Ingredients 5-6 frozen bananas Fruit and nuts for garnish Method Place the… Continue reading The OG Smoothie Bowl