Hi there, L here!
Long time, no post! We are back this week in an attempt to blog more frequently with a vegan transformation of one of my favorite pre-vegetarian days meals, Damn Delicious's Enchilada Pasta.
Vegan, you say? Why yes, vegan. And honestly, it tastes just as good as the original.
4. Heat avocado oil in saucepan over medium high heat. Add plant-based ground and cook 5-6 minutes, crumbling as it cooks. It won't brown exactly like ground beef, but you will want to see a slight crisp on the plant-based ground.
5. Stir in sour cream, chili powder, and cumin into the plant-based ground, and then add to enchilada sauce mixture. Drain and add noodles to bowl, and mix well.
6. Put pasta mixture into 9x13 pan, cover with remaining Daiya shreds, and bake about 8 minutes.
Hi! L here for my first solo post. We only got one picture because we ate them up so fast!
One of my favorite foods in the whole world are tacos. While we have made some delicious vegetarian tacos in the past, I have struggled with making them dairy-free since discovering my lactose intolerance this fall. This Skinnytaste recipe was a favorite of mine from my pre-vegetarian days, so I adapted it to be not only vegetarian, but vegan.
Vegan Taco Stuffed Zucchini Boats
We had a marvelous autumn evening grilling these flavorful skewers. Not gonna lie- we ate them right off the grill with some chopsticks and dipped them into the marinade. This recipe was surprisingly easy, and the marination time can take either an hour or as many minutes as it takes until you're too hungry to wait!
Mise-en-place (the practice of preparing and arranging all ingredients before cooking) is a big help to this recipe. There aren't a ton of ingredients, but the whole process is easier if everything you need is quickly within reach. Make sure your grill is well-oiled (seriously, use a little more than you think you need)- tofu can stick to pans and grill plates very easily during cooking.
Grilled Tofu & Snap Pea Skewers
Rustic and hearty, this wonderfully messy dish is satisfying and substantial. It gave us a chance to try out our new Dutch oven, too! We had a marvelous time learning about croissants and pastry dough in an excellent class at Sur La Table (non-affiliate link), and couldn't resist taking home a few new kitchen tools, including some new glass storage to replace our tired old plastic leftover containers, and some fun marshmallow roasting sticks that look like little marshmallows.
This dish is pleasantly simple, and made for a perfect meal on the patio with a beer. We've adapted it from a recipe found in Vegetarian Times' Plant-Powered Protein Cookbook.
Cornbread Shepherd's Pie
This one is yet another dish that went far astray from the original recipe during the cooking process- but this version is really simple to make, and takes a pretty short amount of time. I'm always wary of fritter or veggie burger recipes that don't involve much flour- I always end up using way more than the recipe recommends, and experiment with the egg/flour ratio.
And how about that carrot ribbon salad? It's just so pretty! Next time, we might try adding a light olive oil or balsamic dressing.
Corn Fritters with Carrot Ribbon Salad
Prep time: 45 mins
Makes 4 fritters
Hi everyone! J here, with what is maybe the first successful attempt of L's to get me to eat beets. I actually didn't mind them in this dish- there are enough other complimentary flavors that the beet flavor isn't too overpowering. This recipe is a loose adaptation of a recipe we found on tbsp. You can find the original recipe here.
Full disclosure- we used pre-sliced beet and zucchini noodles. #sorrynotsorry. I like the results of spiralizing vegetables, but the process itself can be a HUGE pain. Sometimes literally.
Roasting the beet noodles gave them a dramatically different flavor from the zucchini. You can either serve them in two separate portions, as pictured, or toss them together before placing on the alfredo. The sauce was still fairly thin after blending, so next time I might try adding a bit of flour along with the milk and broth. Share your version in the comments or on soy-cial media!
Vegetable Noodles Two Ways with Cauliflower Alfredo
This is a light, easy dish that's great for packed lunches- or even for an outdoor supper on the patio (though to be fair, it's still snowing here in Ohio as we write this post).
There are hundreds of versions of this French classic. We've found that it's the overall flavor of the salad (salty, briny, peppery) that make it such a refreshing, lively experience to enjoy. Other versions of salad Niçoise include tomatoes, green beans, potatoes, and hard-boiled eggs. If you've got a favorite way to make or eat the dish, let us know in the comments!
Pasta Salad Niçoise
When we cook for each other as a vegetarian/omnivorous couple, it can be difficult to find meals that are culinarily interesting while still having enough protein and other nutrients to keep both of us satisfied- but that's why we started to blog in the first place! This is a light, tasty meal that's great for packed lunches and multiple meals.
We used a vegetarian meat-grain sausage that's made with eggplant, garlic, fennel, and enough spices and texture to liven up the dish. We've found that "replacing" meat with substitutes like grain sausage, soy protein, or seitan won't usually fool a meat-eater- it's better to just appreciate those ingredients for what they are, rather than pretending they're something that they aren't.
Asparagus & Veggie Sausage Pasta
While writing this post, the first hints of sunshine and warm weather are appearing in our neck of the woods. This is a great springtime recipe, especially once broccoli is in season, but tastes pretty great any time of year.
You can adjust the filling with different vegetables, depending on what you like (asparagus, leeks, and zucchini work pretty well too). We've also tried some different cheeses- mozzarella and Swiss are tasty options, but any kind of milder white cheese is worth a try. Cheese is great, isn't it? HOORAY CHEESE.
Broccoli & Swiss Quiche
This one was a bit of a challenge. We've never tried making seitan before, and weren't sure what to expect. But the experiment turned out well, and we'd definitely make it again! Now that we know what we're doing, we've put together a recipe we think you'll love. We paired it with some broccoli on the side, but it works well with lots of different vegetables or side dishes.
Seared Seitan with White Wine Mushroom Sauce