Vegan Food Blog
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
This recipe was inspired by a Turkish stew I found in a cook book. I always enjoy venturing out into old or international cook books for inspiration. I got to experience flavors and spices I had never encountered together before. This one turned out great! Note: this recipe uses an Instant Pot pressure cooker. If… Continue reading Lentil and Bulgur Stew
Do y’all remember when I posted that split pea soup recipe? Yeah, me neither. It was a while ago. Anyway, with fall comes soup weather, so here is something to do with those leftovers! Ingredients ½ onion, cubed¼ yellow bell pepper, cubed2-3 cups leftover split pea stew, found here1-2 cups rolled oats to reach desired… Continue reading Pea Soup Balls
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