I know, I know...today is supposed to be "junk food forever" themed. Nachos are a classic party food that can be as junky as you want. Having nachos drowned in dairy cheese, sour cream and other fattening ingredients is junk, for sure. I decided to take today's prompt and "de-junk" nachos so that I could eat them and not feel absolutely terrible afterwards. If they're too "healthy" for you, feel free to either
A. Fry those tortillas OR
B. Buy store bought chips and vegan refried beans
I won't judge you! There are days that I do just those things. But, that's the beauty of making nachos at home: you can choose your own ingredients. I made these as healthy as I could by baking the tortillas (sprouted ones, thanks to Food for Life) in the oven with no oil until they were crunchy and delicious.
There's good fats in this meal from the raw cashews in the "queso" sauce. I used a tried and true recipe of my own and I will link to one in the recipe below. But, feel free to use your own preferred vegan cheese sauce recipe. If you are unable to consume nuts, I recommend checking out these recipes out for your sauce: Cashewless Queso by The Minimalist Baker and Nut-free Nacho Cheese Sauce by Vegan Richa. If you're going for a store-bought option, you can always buy a pack of Daiya or So Delicious shreds and melt them on top of your chips! The real star of these nachos are the black beans, anyway...
Whatever you choose to do with these nachos, just enjoy them with all the delicious toppings you can! Nachos aren't nachos if they aren't loaded with fresh veggies. I topped mine with chopped avocado, tomato, green and red onion and roasted spiced black beans. The queso just holds everything on the chips from the plate to your face! Feel free to use whatever type of bean you like. I wouldn't mind trying azuki beans, myself....
Sprouted Spiced Black Bean Nachos
Yield: 1 Serving
Free from: Soy**, Gluten*
*Use all corn tortillas for Gluten-free option
**Use appropriate cheese recipe for soy-free or store bought
Spiced Black Beans
Preheat oven 300 F.
Happy Vegan MoFo, everyone! I'm proud to say that I'm participating again this year. I hope to contribute some solid recipes while following the prompts (somewhat, due to scheduling and general interest). I couldn't, however, ignore the first day! I love this idea: re-inventing a standard vegetarian option. All too often, as many vegans know, the "veggie option" consists of a boring salad and possibly french fries if you're feeling frisky (or a baked potato, you health nut).
When I first became a vegetarian in high school, the first meat product that I substituted was the burger. I wasn't a huge fan of burgers to begin with because I just wasn't too fond of beef in general. Luckily for me, veggie burgers were pretty easy to come by at the time (exactly 10 years ago). Today, I find top quality veggie burgers at my local super market. I usually look for burgers that are made with as many "whole food" ingredients as possible. The ones that are coming out lately are eerily similar to ground beef in taste and texture, which is exciting but also unsettling for someone who doesn't like the idea of eating meat. I just like that the products like the Impossible Burger and the Beyond Beef patties are marketing themselves towards all consumers, not just plant eating hippies like me! They offer a sound meat substitute for those who like the taste and feel of beef burgers. Whatever gets the job done, right?
The veggie burgers I whipped up today were a little bit of a mashup between "meaty" and "health food". I mimicked the texture of chewy and earthy meat with grated mushrooms and tempeh. The resulting burger is one of bite, chew, deep and smokey flavors with autumnal herbs laced through. This is a great fall treat, but you can switch the herbs around to be more bright and summer appropriate for the BBQ times! I nestled these burgers between some gluten-free and vegan buns that I found. They're quite pillowy and light, which I loved. Feel free to also garnish these with your favorite sliced vegetables, slaw, spreads, and what-have-yous. I kept it simple and seasonal with some local sliced tomato, red onion, sauteed spinach and some extra fresh rosemary.
This recipe yields about 5 decently sized burgers. I had lunch for the entire week when I made them! To make the burgers soy-free, substitute the tempeh for your favorite bean with slightly varied results. Play with it and make it yours!
Happy Mofo again, all! Dig in!
Herbed Mushroom & Tempeh Veggie Burgers
Yield: Approx. 5 burgers
Free from: Gluten, Nuts
Rock cakes immediately remind me of Rubeus Hagrid, the lovable half giant from Harry Potter. When I looked for a rock cake recipe ages ago, I was shocked to see how simple they were to make. As a child, I always pictured rock cakes as something unappealing to eat that people always made anyway (much like fruitcake). However, when I realized that rock cakes were simply variations of a scone or biscuit, I became intrigued and determined to bake some. I love me some scones and biscuits especially with tea! ☕️😋
My sister and I recently decided to binge the Harry Potter films. We both grew up reading the books and cherish the stories dearly as if they were factual. She recently got her hands on a cookbook inspired by recipes in the books. I'm impressed that someone took the time to properly research and compile the foods in all 7 volumes of the series. That's a lot of reading to do.
Of course, most of the recipes are not vegan. However, the more popular and exciting treats are easily made vegan with a few adjustments. I started off with rock cakes because I had already wanted to make them anyway and they're quick and easy to whip up in the morning to have with tea or coffee! Luckily, my first batch was a success. I made them completely gluten, soy and nut free. They are a great canvas for all kinds of flavors and variations, though. Baked goods that offer flexibility in terms of flavor are my favorite. Because, let's face it, who wants the same boring rock cake over and over? I know I don't. 😏
The rock cakes I made are a little more rich and earthy than the ones in sample recipes I found. The cakes seem to feature all different types of dried fruits, spices and nuts. I wanted to keep mine simple yet still flavorful...and, of course, rock-like!
I got a great idea to use carob powder from Miss Kitchen Witch, who is a fabulous food blogger who made Harry Potter themed recipes for Vegan MoFo a few years ago. I posted that year too and was much more interested in her recipes than mine! I loved her theme and immediately thought mine was boring. Now, years later, I'm also going to give it a shot while altering the recipe a bit.
I flavored my dough with carob and chopped dates. I love the caramel-like flavor of dates and their richness that seems to be missing in many other dried fruits. They also go very well with the smokey quality of coconut sugar, which I use frequently. I added a little bite of acid to brighten the cakes by soaking the dates in orange juice, which is a trick I learned during my bakery days while making carrot cakes. Soak the raisins in warm water infused with different extracts and your cakes will bake up moist and flavorful! 😍 The same effect can be achieved with any kind of juice as your soaking liquid too.
The resulting rock cake here is very rock-like in appearance but soft and crumbly in texture with a crunchy sugar top. They aren't overly sweet, so they pair nicely with any coffee or black tea that is slightly bitter. If you want to make these cakes more decadent, you can add in some chocolate chips or a little more fruit to the dough. They cook up quickly, too, so you can enjoy them day of with minimal wait time! Keep an eye out and I may just post another flavor sometime soon (maybe for the holidays?!). 😉
It's good to be back, folks. Enjoy the rocks!
Date Carob Rock Cakes
Preheat oven 350 F
I'm finally back into the blog grind! After the holidays, I needed a break from everything. Although I didn't stop making delicious food, I just didn't have the energy to post. Fortunately, I have some more free time and the will to eat healthy foods for the new year.
I always thought of myself as a generally healthy eater, but when the weather gets cold I tend to get lazy. I always fall back on easy, warm meals. Lately, I've been noticing that I've been eating more processed vegan foods than I really want to. Although they're delicious and easy, they aren't a good "all the time" food. So, to remedy my poor choices, I've started eating more whole plant foods. I've been making sure to stock my kitchen with as much produce as I can. In the winter months (it's almost spring, but still pretty chilly here), I usually choose produce that has a longer shelf life. My favorites as of late have been root veggies, onions, apples and pears, and so on. When I buy more delicate vegetables like greens, I try to eat them as quickly as possible so they don't go to waste. Salads for days, in other words.
Anyway, I've made my own salad dressing for a very long time. For the most part, I always hated buying dressing from the store because it was always too much. Am I every going to really use all of that ranch? No. And now, I don't even like ranch.
There were always at least 3 bottles of old, opened salad dressing in my fridge growing up. My mom would buy some when we needed it, and then we would eat salad for a while and it would sit. Forever. When I moved, I swear I threw away 8+ year old dressing. 😷😖
After that, I made a promise to myself that I would just make dressing if I ever needed it. The great thing about salad dressing is that it literally takes 2-3 ingredients to make (plus salt and pepper if you're doing it right). Those ingredients are staples every kitchen should have: fat (oil/nut butter/"mayo"/non-dairy product) + acid (vinegar/citrus juice) + binder (mustard/seeds/nuts/pureed fruit or veg).
You can even get away with leaving the binder out. I like it because it thickens the dressing and helps it bind to whatever your putting it over. In this recipe's case, I used chia seeds because they're delicious, healthful, and add some texture to the salad. They helped thicken the dressing really well after sitting for only 10 minutes. If you don't have them, ground up flax would also work. You can also omit them if you want. They're pretty optional.
These are the basics of my dressing: apple cider vinegar (which I lovingly refer to as ACV, the miracle liquid), pomegranate juice (you can sub any other juice if you wish), and Just Mayo (or any preferred vegan mayo option/non-dairy yogurt). Then, the chia!
If you sub the vegan mayo for non-dairy yogurt, you may want to scale back the vinegar. The vinegar makes this dressing taste like yogurt when it's completed, so if you add the entire amount, it may be too "tangy" for your liking. If you like tang, dump that ACV in there! 💃
I used this dressing for a simple apple salad with mixed organic greens topped with cranberries and nuts. It was perfect for a light lunch. The dressing made it look adorably pink. Feel free to use it on any salad you desire and enjoy! 💝
Chia Pomegranate Salad Dressing
Yield: 1 serving
Free from: Gluten, Nuts, Refined Sugar, Soy*
*Use a soy-free product
This cookie recipe is one from my BHG archives. My mom and I always used their "New Cookbook" (published in the early 90's I believe) for our Christmas cookie recipes back in the day. This cookbook has any type of cookie you could possibly desire with easy and simple to follow recipes. Making their baking recipes into vegan versions isn't so difficult anymore, especially if you use aquafaba. 😋
These cookies are as low maintenance as you can get: one bowl, use your mixer for easy clean up and easy mixing, and no rolling required! As cute as cutout cookies are, they are time consuming and temperamental. This dough comes together quickly with the help of a mixer and paddle attachment, if you have one. Once it's done, chill it for about 20 minutes while you heat up your oven and then use a mini ice cream scoop or teaspoon to portion out cookie drops.
The original recipe (linked at the beginning of the ingredient section) calls for banana butter icing. Instead of going through the trouble of making icing, I decided to make these cookies interesting by transforming them into "chunky monkey" cookies. There are chocolate chips and walnut pieces inside each little cookie, which offer crunch and richness. If you prefer to keep these cookies more simple, you can omit the chocolate and nuts.
Also, these are great to make for a last minute cookie swap or holiday get together if you have a spare banana lying around like I usually do. 😅 Enjoy and grab one for yourself. 💝
Yield: About 24 Cookies
Adapted from: Better Homes and Gardens Banana Drop Cookies
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
Holiday baking is something that I normally go overboard on...but I feel so behind today! I know it's only the Monday after Thanksgiving, but I feel like Christmas is already here. Lights and decorations are going up all around me and all I have to show are two dish towels with reindeer on them. 😳
#firstworldrpoblems, I guess...
I decided to bake some quick, easy, delicious and somewhat healthy cookies for this post. I'm a huge fan of Chocolate Covered Katie, one of the best dessert blogs I've ever encountered. She makes easy recipes that have accessible ingredients, delicious crave-able flavors, and offers all the substitutions you never knew you needed. Her blog was one of the first ones I read when I started to experiment with vegan baking. I had no idea what stevia was and had no clue that you could bake a cake in the microwave. She showed me the truth and I am bestowing my knowledge unto you now.
Behold! My recreation of a recipe from CCK's cookbook (which you should probably buy):
These pixie cookies are delicate and fluffy drops of cake-like chocolate with a hint of cool peppermint and rolled in powdered sugar to make them look like they've been on a romp in the snow. ❄️☃ These take only 12-15 minutes to bake and they are small, so if you are feeding a crowd of up to 9 people, you're perfectly fine without doubling the recipe. Also, if you have peppermint extract (or peppermint stevia at your own risk), you can whip these cookies up any time because they only use staple pantry ingredients. My rendition has a few minor changes so make sure you check the ingredients in case you need to plan ahead. Otherwise, whip up a batch now and join me in cookie heaven! 🍪🍫😇💖
Mint Chocolate Pixie Cookies
Adapted from Chocolate-Covered Katie
Free from: Gluten, Refined Sugar, Nuts, Soy*
Yield: About 18-24 cookies
I'll spare you the anecdotes and get right to the Thanksgiving food porn. I've listed everything I made for my first Thanksgiving dinner here. I will be seeing my immediate family this weekend where a second feast will take place. I'm blessed to have amazing family and friends who allow my boyfriend and I to bring our own food. I'm also grateful for my mom and dad who make sure that all our sides are vegan so that I can eat everything I want!
I wish you all a very Happy Thanksgiving and a festive weekend. I hope for those that work, you take a moment for yourself in any way you can. You deserve it.
Now, feast your eyes...😳😍🍂🍃🦃🍁🌳💝
Purple Sweet Potato Pie Bars
Mini Pumpkin Pies
Vegan Green Bean Casserole
No recipe for this...I literally threw it together. But, if you want a good homemade recipe recommendation, see The Minimalist Baker. We made this version last year and it was delicious. This year, i just approximated everything. It's a very forgiving dish. Also, we used an entire container of fried onions because it's time to feast.
Rustic Mashed Red Bliss Potatoes
Again, no real recipe. I can tell you roughly how I did this:
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
Today's prompt is "favorite food", which, if you've ever seen my first year participating in Vegan MoFo, you would know is Japanese Food!
I love to cook Japanese inspired dishes that combine the American hodgepodge, often unorganized style of cooking with traditional ingredients and simple flavors. I love food that is prepared in a minimal way that emphasizes the individual ingredients. Although, sometimes I like to get complicated when I bake. 😅
This dish is a rendition of one of my favorite college breakfasts: an omelette on top of rice with some vegetable. I love eating out of bowls...the act of digging into my food is appealing some how. I bought eggs quite a lot in college since I was poor and a vegetarian still. Now, I usually substitute tofu for eggs and it suits me perfectly fine. I made my tofu a little more robust so I could fry it into an omelette shape. The result is nice savory croquette of "egg" like flavor and texture, although it is much drier than an omelette would be. It's still delicious!
I sauteed some white button mushrooms on the side for a meaty addition that offers protein and earthy flavor. My grandmother always made her omelettes a little sweet by adding a pinch of sugar and soy sauce to her eggs before she cooked them. I added a little mirin into the mushrooms, which create a wonderful sauce in the pan as they cook. For an interesting depth of flavor, spoon some of the sauce onto your rice for a finishing touch. It's a wonderful departure from your generic tofu scramble and toast. 🤓🍳🍞
Japanese Omelette with Sauteed Mushrooms
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.