Hello friends! It’s vegan eats roundup time. Today I’m sharing some eats from the past few weeks in hopes of inspiring some yummy planty goodness in your life. Hope you enjoy!
Cinnamon sugar toast:
Been on a kick lately. Who’s with me? Pure nostalgia in every bite. When I want something sorta sweet and Cathy after dinner these days cinnamon sugar toast is where it’s at. This is just TJ’s 100% whole wheat sandwich bread ($1.99) with vegan butter, cinnamon and sugar. Mmm yes please !
Pasta + Salad + Green Goddess dressing + roasted veggies, all in the same bowl:
Am I the only one who likes them together? Always have, always will. This is some Banza I boiled up and added some Trader Joe’s green goddess dressing + nutritional yeast, roasted broccoli + tomatoes (I took home some raw veggies that were leftover at an event a couple weeks ago and about to be thrown out), frozen peas, and hemp hearts on top of some mixed greens. Yum! Flavors + textures all the way.
Vegan oatmeal cookie dough protein bars:
So frickin’ yummy! Recipe is here, ICYMI.
Continue reading “Recent vegan eats: fall edition”
I have a love for sweet carb-y goodness that fuels me up without making me feel sugared out. Something that will appease my sweet truth, but also make me feel like I’ve eaten real food. That’s why I love things like VVegan Banana Bread, Blueberry Flax Muffins, and Chocolate-Dipped Nut-Butter Stuffed Dates. And now these Chewy Vegan Chocolate Chip Oatmeal Cookie Protein Bars.
These are made with a secret ingredient – chickpeas! Now, before you abandon this post convinced I’ve gone mad, I promise you can’t really taste them. This is not a sweetened hummus bar (though I’d probably be down to eat that too). This is a neutral-based soft baked bar that is packed with protein, fiber, and flavor.
I’ve done the whole bean-based cookie dough thing before, and enjoyed it quite a bit. Only recently did I think “hey, maybe this will taste good baked!” So here we are.
Continue reading “Chewy Vegan Chocolate Chip Oatmeal Cookie Protein Bars”
Back to school, back to busy season! My goodness it’s been just over a week and I already am feeling all the feels for this fall. Excitement, stress, uncertainty, and gratitude for opportunity! Between being a full time graduate student, TA, and rewatch assistant, it’s been a 10-day whirlwind and we’re just getting started.
I thought I’d do a recent eats recap for ya. I was doing them weekly for a while, but have sort of transitioned to bi-weekly, just because most of the time I’m lazy and forget to take pics and/or because I usually eat some variation of pb&j for most lunches during the school year (hey, it packs well and tastes delicious, don’t judge me). So here we go! Hope this inspires some yummy plant-based food ideas for you.
Continue reading “Vegan Eats Roundup: Back to School Edition”
Do you ever just feel the need to eat deliciously rich, Bruce Bogtrotter-worthy chocolate cake? Because I do. That’s where this Vegan Chocolate Cake with Vegan Chocolate Buttercream comes in.
One thing a lot people don’t realize about vegan baking is that it’s actually quite easy to veganize a lot of “conventional” recipes with a few simple swaps.
Non-dairy milk for regular milk, vegan butter in place of butter, and an egg replacement (1/4 cup applesauce or canned pumpkin, 1 tablespoon chia seed or ground flax + 3 tablespoons of water, or 1/4 cup silk tofu, to name a few) for the egg, whipped aquafaba for egg whites, etc, and viola! You’ve veganized your desired “conventional” baked good.
Now, it may take a couple of attempts to figure out which replacements you like best, and/or which ones work best for your old favorite “conventional” recipes, but it’s truly not as scary as it sounds, and experimenting in the kitchen, though it can lead to some epic fails, can also lead to exciting new and wonderful creations of your own.
Continue reading “Vegan Chocolate Sheet Cake with Chocolate Buttercream (And How to Veganize A Non-Vegan Cake Recipe)”
I love cauliflower; it’s one of my favorite vegetables. I’d even go so far as putting in my top three most loved vegetables, alongside sweet potatoes and romaine. And lucky for my tastebuds, cauliflower is finally having the moment I’ve always believed it deserves, and I’ve been trying it in every shape and form I can get my hands on. However, I realized last week I’d not yet made a Cauliflower ‘steak’ before, and then when whole heads of cauliflower went on sale when I was at the stores a few hours later, I decided to give it a try, and the Cauliflower steak with Herb & hummus sauce was born.
The result was an interesting and different veggie-packed dish that I will make again and again. Now, obviously, a cauliflower steak is nothing like a beef steak and I am by no means trying to fool anyone there.
Rather, I think this is a fun way to eat veggie and should be enjoyed in its own entity (I feel the same way about rice vs cauliflower rice – just different foods completely, so I don’t compare or replace them with one another, but enjoy them for what they are). I went with a rather simple preparation for the cauliflower. Just a bit of high-heat oil, salt, and pepper.
Continue reading “Cauliflower Steak with Herb & Hummus Sauce and Hazelnuts”
In case you didn’t know, I moved to Jersey City, New Jersey last October and have really enjoyed it thus far.
After so many years in Manhattan, Jersey City has been a welcomed change of pace, and a couple weeks ago, in light of #InternationalNewJerseyDay, I did some googling to learn more about Jersey’s historical background and food scene.
While Wikipedia-ing and googling away, I discovered that addition to diner food and blueberries and bagels, New Jersey tomato pie is a thing.
Continue reading “Vegan Tomato Pie”
I get a lot of requests for tips on how to order or what to get as a vegan at a restaurant or on the go. As someone who grew up a lactose-intolerant vegetarian in meat-and-dairy land Wisconsin, I have quite a bit of experience in this area, and thought I’d share with you, some of my favorite tips and tricks for eating out vegan.
I hope you find this advice practical and useful in all scenarios, including those in which you may find yourself at a non-vegetarian friendly restaurant. If you have any other tips you think I missed, or any further questions, please do drop them in the comments section, and or message me on Instagram.
Continue reading “Tips for Eating Out Vegan Anywhere”
Hey friends! I skipped a recent eats post last week because I was traveling and transitioning jobs! More on that later. Here are some yummy recent eats from the past 2 weeks.
I was pretty lousy at remembering to photograph my food minus when I was in Cali, but that’s just the way it is sometimes! When I’m randomly subsiding off packets of nut butter and bagels and apples while spending days in airports and/or getting home at 1am before eating dinner, my phone is the last thing I’m thinking about when nourishing myself. And actually, I don’t think it would be healthy to remember to photograph everything I eat. Anyways, I’ll be better this week, I promise. 🙂 For now, enjoy some rather random snack and meal inspo, and of course, Millie pics!
I adore shredded wheat cereals. They remind me of straight-up-childhood. Sometimes I forget about them when I’m on Cheerio or Chex kicks. But I’ve been craving sweet shreds lately and I’m a stroke of serendipity, these were on sale at the store last week, so I picked them up.
Continue reading “Recent Vegan Eats”
I love a salty sweet treat. And these peanut butter chocolate pretzel bites are the epitome of a salty, sweet crunchy creamy dream snack.
Bonus: they couldn’t be similar to make. If you can make cereal, you can probably make these delightful nibbly desserts.
All you need is pretzels, peanut (or your other favorite nut) butter, chocolate chips, and some salt. And the only fancy equipment you need a microwave, microwave-safe bowl, and a refrigerator or freezer. Now let’s get into it.
Continue reading “Peanut Butter Chocolate Pretzel Bites”
Another week to roundup some of the nommie things I ate. I had kind of a rough week between a couple bad allergic reactions causing skin rash outbreaks and eye swelling (cute, I know), and Millie getting super sick, but regardless, here are some scrumptious vegan food highlights to help inspire your eats if you’re in a rut!
(PS: Millie is doing much better now thanks to our wonderful vet in Hoboken and a couple rounds of antibiotics!)
Holy cow! This stuff is incredible. I have been fluctuating between inhaling and trying to slowly savor this stuff since I made it last week. You can get the recipe here. It’s lovely on bread and toast and on bread with jelly and with chocolate. Can’t get enough!
Cherries cherries cherries
Holy cow ShopRite came through with the cherry sale this week. This was a particularly juicy, plump, and flavorful batch. I mowed through a huge bag in under 36 hours. Could have done it faster, but wanted to spread the wealth over more than one day. YUM. I actually went back on Thursday for another bag, which I ate in its entirety that day.
Continue reading “Weekly Vegan Eats”