Vegan Food Blog
I basically have all of these ingredients plus a variety of dry beans available in my pantry at all times. It’s incredibly simple to make, and it’s delicious every time. You can substitute the beans with any lentil or split pea, and it will phenomenal. Try it for yourself! Ingredients 3 cups black-eyed peas, dry… Continue reading Black-Eyed Pea Chili
In my life, I have come across many phenomenal recipes for black beans, having grown up in Southern California and now living in Texas. This one I would say is a good contender. It has the flavor profile you’d expect, and it’s practically fool-proof in its simplicity. Do y’all prepare your beans differently? Let me… Continue reading Tex-Mex Black Beans
This one was a complete experiment that resulted in a failed attempt to make a bean spread for crackers. That’s perfectly ok, though, because I got this lovely recipe from it! Try it. Love it. Tell me what you think! Note: this recipe uses a food processor. If one is not available for your use,… Continue reading Mediterranean Bean Balls
I can’t remember the last time I had meat balls. It’s been quite a while. I might not be the best judge for comparison, but I know these bean balls are delicious enough for any pasta dish. Try them out and tell me what you think! Note: this recipe uses a food processor. If one… Continue reading Italian Bean Balls
The inspiration for this recipe came from a fig balsamic flat bread some friends of mine ordered at a restaurant earlier this month. Of course, I converted it into a salad. Mostly it’s because salads are easily portable, and I eat one for lunch every weekday because of that convenience. I think it turned out… Continue reading Fig Balsamic Salad
This recipe was not my own creation. The dressing came from none other than the queen of mustard herself! Of course, I am talking about Jenny Mustard! The salad came out with a delicious and mellow flavor. I recommend this salad for anyone looking for something simple, salty, and tasty. Let me know what y’all… Continue reading Miso Mustard Salad
This is another Instant Pot recipe! If you do not have an Instant Pot (pressure cooker), this soup can easily be made on the stove. It will have to simmer for a couple hours instead of 15 minutes, but it will still work. Let me know what you think! Ingredients 2 cups dry black… Continue reading Black Bean Soup
I know that leftovers aren’t the most glamorous foods to eat, especially if you eat the same meal over and over. This is a wonderful opportunity to get creative in the kitchen! I was all out of brown rice, and I needed to cook some potatoes before they went bad, so then the leftover curry… Continue reading Leftover Curry Poutine
This recipe is one of my favorite go-to dishes that is simple and quick to make. Inspiration for this recipe came from High Carb Hannah’s Instant Pot recipe book. If you do not have an Instant Pot, this recipe can easily be made on the stove. Cooking times will be different, though. Ingredients Curry… Continue reading Red Lentil Curry
After a long day of work, I like dinner to be easy. This is one way to use up leftover potato filling or vegetables with little prep work and lots of flavor! Feel free to sub out any ingredients in the recipe (as with every recipe) to make it your own! You can also add… Continue reading Sweet Potato Tostadas