I’ve been eating (and cooking) a bunch of delicious stuff lately, and thought I’d share it with you all in a blog post!
I recently found an awesome vegan waffle recipe on the Food Network and have been making them when I want something on the sweeter side for breakfast. It’s the perfect vegan waffle recipe, and I use unsweetened applesauce instead of the oil in the recipe for a lower fat version. I love topping the waffles with peanut butter, bananas, and syrup.
Another one of my go-to breakfasts is a tofu scramble, hash browns, veggies, and toast. It is so hearty and perfect for mornings I wake up starving. I love altering this breakfast based on veggies I have on hand, and topping it with different sauces and herbs.
There have been several mornings this month that I wanted something not even close to being healthy… that usually results in vegan biscuits and gravy. This is a dish I thought I’d never be able to have after going vegan, but to my surprise it’s incredibly easy to veganize. I’ve been using The Southern Vegan’s recipe and using LightLife sausage throughout the gravy.
This recipe is seriously so delicious and even though it’s not the healthiest way to start your day it’s MUCH better for you than non-vegan biscuits and gravy.
I decided to take my Chicken Noodle Soup recipe and tweak it just a little bit to turn it into a homemade chicken pot pie. I made a crust by scratch to lay over my cast iron pan which was full of a cooked down chicken noodle soup. About thirty minutes in the oven and wow… this was so delicious. Kevin and I may or may not have eaten the entire pie for dinner one night.
We recently found eggless wonton wrappers at Walmart and had to try them out. They were by the brand Frieda’s and we found them in the refrigerated produce section. We made potstickers one night and a wonton soup the other. Both were delicious, and surprisingly easy to put together.
For the wonton soup I made a veggie broth to which I added soy sauce, kelp flakes, chili garlic sauce, and cabbage. I stuffed the wontons with carrots, broccoli, and onion, folded them up and added them into the simmering broth to cook for just a few minutes.
For the potstickers, I marinated some cubed tofu in soy sauce, ginger, and rice vinegar. Then I sautéed the tofu with some carrots, onion, and kale then stuffed it into the wonton wrappers. I found a delicious vegan sweet and sour sauce that I used to dip them in and it was purely delicious.
There’s nothing better than a hearty warm curry on a cold night. It’s so warming, decadent, delicious, and so healthy. To start off the curry I made a curry paste by blending lime juice, lots of cilantro, onion, curry powder, lots of ginger and turmeric, and some garlic. I “fried” the paste with a little sesame oil and then added a can of full fat coconut milk, veggie broth and veggies I had in the fridge I needed to use up. Any veggies would be delicious in this, but I used broccoli, carrots, onion, and cabbage. When the veggies were all soft and yummy I added some rice noodles.
This curry is the perfect dinner when you have lots of veggies you need to use up. It’s cheap, easy, hearty, and incredibly delicious. Let me know if you want me to post a recipe for this curry!
A dinner staple in our house is pasta with red sauce. It’s easy, cheap, and so good. Getting in lots of veggies is sometimes tricky, but this meal makes it much easier. I love adding greens, onion, peppers, and/or broccoli to boost up a simple pasta with red sauce meal.
This next dish I make when I don’t know what to make. Like many of these other dishes, this dinner is so extremely cheap and easy it’s almost ridiculous. I whip up some rice, and heat up a can of Amy’s Golden Lentil soup, then I top it with any veggies I have on hand. It’s usually roasted carrots and broccoli (because as you can see we ALWAYS have carrots and broccoli in our fridge) but sometimes I have leftover roasted potatoes I add in, or peas… really any veggies go great with this. I top it all with green onion, and pepper and within thirty minutes dinner is made!
This is another dinner that Kevin and I make very often. It’s inspired by the recipe on the back of the Gardein Chick’n Scallopini package. I sear up the Gardein Chick’n breast, and once they are nice and cooked, I use the “drippings” to start a white wine sauce. Simply deglaze the pan with white wine, add in some vegetable broth, lemon juice and capers. Whisk until you’ve created a beautiful thin sauce and add in whatever veggies you prefer; I usually use onion and kale. I then add in some cooked pasta and the chick’n into the sauce until it’s coated well. Again, this is a simple yet delicious recipe that feels like a it’s made by an upscale vegan restaurant and I can’t get enough of it!