Nope, vegan food isn’t all salads and smoothies. Plants can be transformed into wonderful things, you know.
…Such as this rich, creamy fettuccine Alfredo to satisfy your comfort food cravings, perhaps.
Though it’s on the healthier side when compared to the typical dairy-based version, cashews provide an amazing richness and ultra cream-factor to the sauce.
It’s no secret I’m a huge fan of Asian dishes and flavors. Especially tofu and peanut sauce– both of which are included in this bowl! Continue reading Quinoa Tofu Bowls with Spicy Peanut Sauce
Happy 2017, friends!! Cheers to a year of good health & yummy vegan food!
I thought we should kick off the new year with these HEAVENLY vegan burgers. I’ve been working at this recipe for a while now, and I think I finally cracked the code!
This is the last post of 2016. But there’s no reason to frown, because with the new year comes comes great things. 2017 means new (and even better) recipes, a consistent 2 recipes/week schedule, and a few other things I’m not going to talk about just yet!
With that said, let’s dive into this recipe!
Fried rice used to always be my family’s go-to meal for parties and potlucks, or to enjoy on weekday nights at home. I loved it–but unfortunately, it wasn’t vegan.
Since oyster sauce and fish sauce are key flavors in traditional fried rice, making vegan fried rice taste good, has been a struggle for me.
Breakfasts for me are almost always on the sweeter side. I usually stick to a large smoothie, banana ice cream, and in the colder months, I’ll have oatmeal.
Savory for breakfast? Why not?
Though I would typically prefer a sweeter breakfast, this recipe convinces me otherwise.
About a year ago, I went to a Thai restaurant down town. Since then, Thai food is (totally) my thing.
I was in a loop with this recipe, because I wanted it to be flavorful, satisfying, and delicious, without requiring too much time or any exotic ingredients that would be hard for you to get your hands on.
After several tries, I finally figured it out– a Vegan Pad Thai recipe with a simple 5 ingredient sauce, crispy baked tofu, and garlicky sauteed veggies, all requiring only 30 minutes to make.
Alright, let’s do this!!
Vegan enchilada casserole was one of the first meals I made when I began eating plant-based a little over a year ago.
At the time I would use Trader Joe’s vegan ground beef and vegan cheese (both which I highly recommend) and my whole family enjoyed.
Gather around friends, it’s pizza time.
Don’t let the idea of a cheese-less, meat-less pizza scare you away– I mean, a vegan pizza has so much to love.
Just think: Garlicky sauteed veg + barbecue sauce, all on a hot, crispy, fresh baked thin crust. (Mmmmm….)
So, what are you waiting for?!
Let’s make this!