Vegan Food Blog
BBQ season is upon us. If you feel like making your own bread, have at it. Ingredients 2 cups water, warm1 tsp. sugar (I use maple syrup)1 packet active dry yeast2 cups all-purpose flour2 cups whole wheat flour½ tsp. salt Method Dissolve sugar in waterAdd yeast to water and set aside to bloomCombine flours and… Continue reading Burger Buns
If you enjoy reminiscing about simpler times, but you’re fancy now and don’t eat carbs, I completely understand. This one is for you. Ingredients ½ cup rolled oats2 cups dates, chopped½ cup peanut butterPinch of saltAny jam or preserves of your choice Method Add oats into a food processor with the S bladePulse until oats… Continue reading PB&J Cookies
There’s not much to do in quarantine. I’ve taken to cooking to keep me sane. So far so good. I’ll let you know how it goes. Ingredients Kidney Bean Balls 1 32 oz. can kidney beans, drained¼ medium onion, roughly chopped1 Tbsp. garlic, minced¾ cup rolled oats (more if needed to reach desired consistency)Italian dried… Continue reading Italian Sliders
Sometimes, you just want some chocolate. I got you. Ingredients 2 cups dates, chopped½ cup walnuts, whole3 Tbsp. cacao powder2-3 Tbsp. cacao nibs (optional)Pinch of cinnamon (optional) Method Add all ingredients into a food processor with the S bladeProcess until mixture is homogeneousRoll balls and refrigerate for approximately a half hourServe with coffee, milk, tea,… Continue reading Chocolate Walnut Cookies
This recipe was inspired by my research in West African cuisine, in which I found a recipe for bread involving wheat, millet, and/or corn. This recipe pairs well with my West African Peanut Curry recipe, found here. My bread turned out a bit plumper than I expected, so do not be afraid of rolling out… Continue reading Tapalapa Bread
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