This weekend and upcoming week will surely be hectic for everyone preparing for the holidays. I've been doing some last minute chores today and suddenly realized I had skipped lunch. 💀
Since I knew I couldn't starve in the name of gift wrapping, I whipped up a single serving of peanut noodles and decided to share the recipe with you! It's a quick and easy meal or snack for when you're home alone or just in the mood for some noods. I'm always up for noods. 😁
These noodles are creamy yet light at the same time. They can be oil-free, in fact, if you omit the sesame oil garnish. I love the taste and aroma of sesame oil, so I drizzled a little on my plate after cooking everything. If you wish to make this dish without the oil, the sauce will still be decadent and satisfying while also providing you with protein. For the noodles, I used brown rice with green tea from Star Anise Foods. I love their products. Some of their noodles come with soup base, which I think is genius for a quick weeknight meal. I also love their name...so cute! ☺️
Peanut Noodles for One
Yield: 1 serving
Free from: Gluten, Refined Sugar*, Oil-free option
Today's color scheme is "goth" inspired...I went with purple, since I happened to find a bag of organic purple sweet potatoes one day. It was a very exciting find. I've never tried these little guys before...I'm sure I'll love them just as much as their orange and white cousins! Sweet potatoes are a food that I began to love as a vegan moving in a more health conscious direction.
To go with my potatoes, I've added other wonderful purple produce: onion (or red, I guess), cabbage and eggplant. My favorite way to eat eggplant is in curry, so I spiced them with garam masala, chili pepper, and black salt. This soup doesn't take very long. You can have it finished in about an hour if you use pre-made stock or bullion cubes. All you need to do is wait for the potatoes to soften and you're good to go!
For even more gothic charm, use the optional red wine while you saute the onion and cabbage.
Gothic Purple Soup with Eggplant Chips
Quite simply, I thought this meal would look fabulous in black and white, as well as in color. These ingredients jumped to my mind when I saw this prompt so I ran with it.
This is a quick blog post, as it's mainly about the picture!
The recipe follows if you'd like to make some at home. The croquettes are a winner, I must say! If you don't want to fry them, you can try baking them, but I cannot vouch for the results. I would maybe oil them a tad just do they don't burn. The vegetable broth I've included is just to give the noodles a slightly soup-y texture, so it's optional. Enjoy!
Forbidden Ramen and Black Bean Croquettes
Fusion food day is here!
Last year, I made some risotto with a Mexican twist. It was quite magical. For some reason, I can't stay away from that theme so here I am again. I'm fusing the burrito and spicy chipotle flavor with the Philly staple: the cheesesteak.
Cheesesteak was always something I disliked, even when I ate meat. The ones they served in elementary school for lunch always put me off...something about the gross fake cheese. 😖
Now, I figured I should give cheesesteak another go, but with some conditions: no cheese, no steak. Sounds great! 👍 I replaced the steak with nutritious portabella mushrooms. You can also use a vegan meat substitute if you like. I tried to keep this recipe as clean and healthy as possible. I also love the meaty and earthy taste of mushrooms. I can't get enough of them.
The cheese sauce is made with sweet potato for extra flavor and nutrition. I think it makes a wonderful counterpart to the spices in the mushrooms. I wrapped the whole mess up in a gluten free tortilla. This would also be wonderful on bread...or on rice...or any old way, really.
Dig in and try to forget about the election. I know I haven't, but this food might help me get there a little. 😜🌶🌯🍄
Chipotle Portabella Cheesesteak Burritos
Free from: gluten*, refined sugar
Yield: About 3-4 servings
Sweet Potato Cheese Sauce Ingredients
Today's recipe is a simple one that I love. I almost never make Korean inspired food. I also can't really go out to get it since Korean restaurants are typically not vegan friendly. When I was younger, I ate at a few Korean BBQ restaurants with my family. One of those restaurants was in Japan, believe it or not! There was a big beautiful yellow lab parked outside to greet customers. She was their mascot and the inspiration for their name, too.
My favorite part about Korean BBQ is the marinade, which is the case for many people, I would assume. For those who eat meat, they may feel differently. I took the simple yet flavorful marinade and slathered it on some tofu for a quick and absolutely delicious meal. No need for meat here. 😉
I served the tofu with some rice and pajeori. Pajeori is a dish I had never heard of before. It's a beautiful salad of julienned scallion and spiced with Korean chili flakes. If you don't have the Korean variety, just substitute regular dried chili flakes.
I cooked my tofu in a pan with some coconut oil. You can absolutely bake or grill it for a sightly charred effect. I wish I could grill mine, but it is quite chilly where I live! (Also, no grill. 😅
Any way you cook it, give it a try! Tofu is good any way you cut it, so spice it up next time you need a quick meal. Let's begin a love affair with Korean food together! What d'ya say? 😍🌶🍚
Korean BBQ Tofu with Pajeori
Free from: gluten, nuts, refined sugar
Yield: about 4 servings
Adapted from My Korean Kitchen
Where do I want to eat when I want someone else to cook for me?
The answer for this post didn't come easily at all, but if I had to pick...
I would absolutely have to pick The Tasty. Debuting earlier this year as a highly anticipated Philly vegan diner, The Tasty has gained momentum and is now traveling at warp speed into the realms of plant based deliciousness. They've expanded their already amazing offerings to specialty coffee drinks, baked goods, and seasonal specials. Everything on their menu echoes what one would find at a regular diner in and around the area: sandwiches, waffles, omelets, breakfast sandwiches, pancakes, salads and appetizers. It's immensely satisfying to be able to go eat brunch or breakfast somewhere when, as a vegan, eating those meals out is very difficult at mainstream restaurants.
I can only picture my sad breakfast options at other diners: fruit cups, dry toast, bagels, and maybe oatmeal if it's made without milk or butter. I guess you can technically count hash browns, but they are so often contaminated by shared cooking surfaces that they don't really appeal to me anymore. 😥
So when I visit The Tasty (pretty often), I usually go for veganized omelets or tofu scrambles of delicious veggies, non-dairy cheese and vegan meat subs. These aren't items I use at home very often, so I figure why not go all out if I'm not cooking? 😏
I snapped a photo for you of their spinach and soysauge omelet. It's absolutely to die for if you like savory spices, caramelized onions, and fresh spinach glued together by vegan mozzarella and pillowed by the most soft and fluffy egg-free omelet you've ever dreamed of. I think it's a mixture of chickpea flour and tofu judging by the texture, but I could be wrong! 😜
If the omelet isn't enough food, they pile home fries on the other half of the plate for good measure. They're crispy and soft at the same time, just the way I like them. They're also seasoned with something wonderful, so every bite you take is going to be a good one. There are many more amazing dishes on the menu that I've had before. Here are a few of them to tempt you: vegan mozzarella sticks, Caesar salad, breakfast burrito, PB&J french toast, biscuits and gravy, tater tots...you get the idea.
Heading over to Philly yet? I'll be back next week. 😉🐷
I had to give you some close ups...mmmm.
The second photo shows a huge glorious piece of caramelized onion. 😍👄
There are also lots of awesome things to look at inside and outside of The Tasty. Their sandwich board is always on point, which you can see from the first photo I featured. They also have a parade of dogs walking outside when it's nice out. You can't beat that.
Inside, there are whimsical decorations that seem to be things that you may find in either your grandmother's house or your friendly punk's house. There are also some cute handmade art pieces like this adorable clock.
The winking toast is everywhere, too. I like to think that they're congratulating me on my meal decision. 🍞😉
They also serve coffee in mismatched mugs that you might find in your own cupboard, which is a nice homey touch. The staff and owners are very friendly too, so make sure you say hi and ask for their recommendations! This place is just about as comfortable as going to a friend's place for brunch (or whatever meal you choose).
Next time you're in Philly, make sure to give The Tasty a try. Try not to order the whole menu at once. 😜
I'm. Finally. Back!
I apologize for my absence these past few months, but I've been very preoccupied with moving! The process was not as extensive as I expected, although it still took me over a month to finally get everything from point A to point B. Luckily, I'm just about settled.
Not being able to cook in my own kitchen has been tough, but I am slowly adapting to my new one. I definitely like the layout (plus it has an island!). I do miss having a gas range, but I actually don't mind my new stove. The change in temp is pretty immediate, which is all I ever need!
Since tomorrow is Cinco de Mayo, I'm going to make my come back with a fusion taco recipe. I was going to feature another dessert, but I'm not really sure I can top last year's Tres Leches Cake! No, I wanted to go savory and simple this year. Tacos are indeed a Cinco de Mayo staple, but they rarely ever look like these.
I filled organic taco shells (which you can always use soft, if you prefer) with a curried tempeh filling. The tempeh is crumbled into a stew of veggies and spices and resembles "beef" when it is fully cooked. The vegetables are those that you may find in a basic curry, such as potatoes, carrots, peas...I added some corn in for sweetness as well.
Japanese curry, in my experience, has always been slightly sweeter and more earthy than Indian or Thai curry. I gave the filling this flavor by adding in a bit of cinnamon and mirin to offset the savory garlic and cumin-based curry spice. The resulting flavor is rich, but not hot. Feel free to add chilies or red pepper flakes to increase the hotness. I left this batch mild to accompany the slightly sweet and acidic cabbage slaw I made as a topping!
Enjoy these with any and all taco fixings, a festive drink, and maybe some guac and chips if you're extra hungry. ;)
It's good to be back! <3
Japanese Curry Tempeh Tacos
Free of: Gluten, Oil (dressing only)
Yield: about 6 servings
Curried Tempeh Filling
Apple Slaw Ingredients
This recipe is a doozy!
I've attempted to recreate the most NOT VEGAN recipe I've ever eaten!
This casserole/dip/frittata/breakfast bake/brunch thing (I honestly don't know what to call it!) is a recipe from my great Aunt. I remember my mom asking for this recipe after Christmas day brunch at her house. I was young...too young to have even thought about being a vegetarian at the time.
The recipe is titled "Texas Fudge". It's literally everything that isn't vegan all mashed into a baking dish and baked until bubbly. It's absolutely artery-clogging but I remember it being sinfully delicious.
It's not something I would ever be able to stomach now. The thought of meat and cheese together alone grosses me out let alone adding eggs into the mix. I thought, though, what about a vegan version?
Scrambled tofu is one of my favorite things on this earth. Why not?!
This version of Texas Fudge is much healthier. It's not the healthiest thing for a vegan to eat, but it's not bad, relatively speaking. It's high in protein, low in fat and is all homemade. The only thing in this recipe I didn't make was the vegan cheese. Although, if you'd like to substitute the vegan cheese for your own homemade vegan cheese or cheese sauce, I'm sure it would be delicious!
I also added in some onion and spinach to give the dish flavor, color and nutrition! Feel free, again, to substitute the veggies or add more! I bet this would be amazing with a ton of vegetables added in. The combinations are endless. Use this recipe as a base for whatever you're feeling!
This is a great brunch dish for a get together with family and friends. You can serve it any way you want to. It's great with crackers, toast, on a plate, in ramekins, whatever you fancy!
Enjoy and don't feel bad! ^_^
Vegan Texas Fudge
It's the last day of VeganMoFo 2015!!!! ='(
I'm very sad to see this month come to an end. Even though I faced a bit of a challenge making sure I posted every day while working full time, I managed to pull it off! Phew!
Although it was tiring, it was the most fun I've had in the kitchen in a very long time. I loved being able to come up with creative ideas (sometimes on the fly...eheh) and see them come to life. Tasting them wasn't bad, either. ;)
Best of all, I got to share my dishes with all the vegan blogging community! I've never felt so supported and humbled at the same time. I think everyone did an amazing job and I want to commend all those who participated!
My final dish for you this month is my answer to the Fusion Challenge: Chipotle Risotto & Beans!
It took everything I had to not make a Japanese fusion dish, but I'm glad I didn't. I have to credit by boyfriend for this idea. He helped me when I was second guessing what to make and he suggested this dish. What an amazing thing.
What I love about risotto is that it's very easy to customize once you know how to cook it correctly. The first time I made risotto, I did it right but it took forever! I didn't prep adequately so I spent forever gathering all my ingredients. Now, I feel that simple is better.
This risotto may look complicated, but it really isn't. I basically took a "rice and beans" approach to this with regards to flavor. I coated back beans in chorizo-type spices and roasted them to give them a little bit of texture.
The beans pair nicely with the creamy risotto. The risotto is a tad spicy and buttery, while the beans are warm and smokey. I garnished everything with some bright cilantro and my goodness it was perfection! The smell of this dish is great just by itself.
Serve this risotto in small portions for an appetizer or larger ones for an entree. You can also make them into arancini. I won't stop you. ^_^
Thanks for reading, everyone! I'm stoked for next year's MoFo already. Keep reading for my rocky adventure into the holiday season! ;)
Chipotle Risotto & Beans
For my rainy/snowy/generally dreary day meal, I'm going to make some broth and put stuff in it.
I love soups of all types, all year round. The best time for soup, though is the fall and winter for me. I love coming inside from the cold to a bowl (or sometimes cup!) of piping hot liquid with deliciously seasoned veggies in it.
Soup is always great, too because its flavors become more concentrated as time goes by. I love to eat soups the day after I make them, when the ingredients have had time to marinate and become more rich. There's nothing better to make you feel at home!
I also love to eat sandwiches and soup together. I like sandwiches by themselves, too, but much more if they're next to a bowl of soup. There's something about eating bread and soup together...it's such a classic combination. I'm going to throw together a sandwich from ingredients that I have on hand, so definitely do the same if you're into the idea! I didn't include a recipe for the sandwich because I think it's a fun thing to play with depending on the ingredients you have at your house and what's in season near you. For me, it's early Autumn and I decided to go a little sweet and savory with sliced apple, caramelized onion (reserved from the soup!) and vegan cheese. You need to indulge every now and then, people! ;)
This prompt was interesting because I really had to think about what ingredients I had in my house already. I always keep certain things in my fridge, like miso, onions, etc. I figured miso soup would be a great thing to make since I almost always have the ability to make it! I tried to make my miso soup a tad different than the normal scallion and tofu combo. My grandma taught me to make miso with whatever I had to put in it. If you have daikon, put that in it. Potato? Put that in. Onion? Yup! So, I figured, what's something cool I can do with onion? Uh, caramelize them! And leeks too? Why not?! =D
This soup recipe is meant to feed approximately 4 people. You can make it stretch if you serve everyone a smaller portion. For a small crowd, though, I'd double the recipe. Plus, leftovers!! ^_^
Caramelized Leek & Onion Miso Soup
Yield: About 4 servings
Free of: Gluten, Nuts, Sugar
My sandwich was:
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.