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vegetarian

Mid November Recents Vegan Eats

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Hello again my friends! I hope you have been well. I write to you from the comfort of my futon, as I wrap up a more-social-than-usual weekend and prep for a busy week ahead. Today’s post is another recent vegan eats! If you’re newish around here, in these posts, I share some photos and descriptions of what I’ve been noshing on lately, in hopes that it might provide some entertainment and/or food inspiration for you if you like eating plant based on a budget. I also hope to show that most things I eat are totally unglamorous. So it goes!

I feel a bit all over the place lately. I am so looking forward to going home for Thanksgiving and the holidays. I feel like going on always refreshes me. I cannot wait to spend time with people I love in my cozy hometown! #MidWestBestCoast

I’ll stop chattering and get to the recent vegan eats, mid-November edition!

Maple Salt Bananas:

Me, eating bananas? Shocking, I know! This is a snack I made up recently that I am SO into. Bananas sliced with a sprinkle of sea salt, some raw almond butter, and a drizzle of syrup. Delish!

Cinnamon apples

On repeat! The recipe for cinnamon apples can be found here. Individual apple crisp for one recipe coming soon.

Tempeh stir fry:

I made stir fry for dinner on Friday night. I typically grocery shop on Saturday or Sunday so I’m usually low on produce and other staples by Friday night, and this Friday night was no exception.

But, I was able to make a stir fry using some Banza rice, and some leftover fresh cauliflower, which I bulked up with a bag of frozen vegetables, and I marinated half a brick of tempeh in a milk of liquid + coconut aminos, ginger, Sriracha, and maple syrup.

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How to Roast Peppers

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Hey everyone! Today’s blog post is going to be short and sweet. It’s going to teach you how to roast peppers in the oven. Aka how to immediately upgrade any pasta dish, salad, or sandwich with absolute minimal effort.

These peppers remind me of my childhood. Growing up, my Italian grandmother, who was the best cook ever, used to make roasted peppers to go alongside her amazing penne arrabbiata. There is something about these sweet, juicy, flavorful roasted peppers that instantly upgrades a meal.

The best part? They are so so easy to make. I remember when I learned how to roast peppers, I kept thinking that the end result was much more delicious than you’d expect given the minimal amount of effort they require; furthermore, I couldn’t believe such a deep, complex roasted sweet pepper flavor had developed from a single ingredient: bell peppers.

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Fall 2019 Recent Vegan Eats

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Hello internet friends of my mind! It’s been a couple weeks so I thought I’d do another recent vegan eats. In this mini-series on my blog, I take a break from facts and recipes, and share little bites of my life and every deal meal and snack ideas along with the occasional interesting food highlight.

I have been busy and stressed and anxious lately and not on my phone as much (in fact I’ve taken a couple weeks of Instagram here and there) so I may not have photographed all of my foods. In fact, I realized while typing up this post that I included very few dinners/meals (hanger happens), but as always, this is just a random compilation of food choices meant to review new products, and offer budget-friendly plant-based meal ideas to you all, and is never intended to depict an ideal or perfect diet.

Okay, now on to the eats!

Toaster waffles

On a serious kick lately! I get Vans or natures path or 365 brand when I can (both are vegan) and top with nut butter, cinnamon, bananas, and real maple syrup.

So scrumptious! #toasterwafflesarelife

Amy’s burritos

These were on super sale at Wegman’s and so I got myself some to keep on hand. I love all things Amy’s and these are great for when I feel like I need to mix things up and/or don’t want to think about lunch or dinner.

I tried the new Tagine wrap. It was good! I still think my favorite might be the tofu breakfast burrito – that is a true gem. I love amys burritos because you can get them without rice. While I like rice I feel like sometimes in small frozen burritos it just takes up half the potential flavored filling space, so I appreciate that amys has options.

These burritos run a bit small to fill me up for a meal, so if I eat them for dinner I always pair them with avocado, salad, beans, and/or veggies. Yummy!

Peanut butter and banana sandwich…dipped in syrup?

Im not sure how or why I did this the other day. But my stomach was feeling really off and it sounded good. And it was. Basically I just dipped my peanut butter & banana sandwich in a wee bit of maple syrup. I was really craving sweet and my stomach felt super off so I followed my cravings which lead me here. Honestly, it was good. A little sweet for the everyday in my opinion, but I wouldn’t not do it again if that makes sense…ha!

The last of the Pumpkin Spice Chocolate Chip Cookie Dough Balls:

I’ve been slowly eating these Pumpkin Spice Chocolate Chip Cookie Dough Balls (made with beans!) out of my freezer and finally finished them. Perhaps another batch is in order!

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Mid-October Vegan Eats, Some Fall Family fun, and WIEIAD 2

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Hey there internet pals! It’s time for another recent vegan eats and another bonus WIEIAD. I decided I may do a couple more even though I find them odd. More than anything, I find video a fun medium to play with, and it gives me content to edit.

Before we dive in, I want to address my post frequency (or infrequency) recently. I’ve slowed down a bit since the summer time, simply because moving/adjusting to a PhD program/getting in the swing of things and juggling research, classes, TA-ing, graduate student orgs, and being a human/dog mom in a new town while being homesick has been…a lot! I’m trying to post at least once a week, and striving to value quality over quantity.

I decided I’d rather post once a week than have 3 crappy posts a week. So for now, that’s what’s going on. If you have post requests, leave a comment below or say hello to me on Instagram, Twitter, or YouTube. 

Okay, now read on for recent vegan eats featuring some visiting fam!

Apples

Once again, starting off a recent eats post with apples. Holy yum. The apples around here this time of year are incredible! I’ve been snacking on them daily. SnapDragon apples are a delicious new-to-me variety that have been fun to add to my apple rotation.

Other than that, fresh Fuji, Jonagold, golden ginger, pink lady, Cortland and gala have been my favs. What are your favorite apples? Tell me so I can try them!

Creamy Cheesy Vegan Pumpkin Pasta

I keep making this because it’s so cozy! Recipe for this creamy cheesy vegan pasta is here.

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Creamy Cheesy Vegan Pumpkin Pasta

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Holy cow it’s fall! Welcome fall and all things pumpkin! Including this dreamy Creamy Cheesy Vegan Pumpkin Pasta. I couldn’t deicide if I should name this “creamy vegan pumpkin pasta” or “vegan pumpkin mac’n’cheese,” and since the dish falls somewhere in the middle, I just went with Creamy Cheesy Vegan Pumpkin Pasta. I hope you’re okay with the title. I am. According to James ‘It’s not about the pasta’ anyways (…Vanderpump Rules reference anyone?)

Now let’s talk about this pasta. This Creamy Cheesy Vegan Pumpkin Pasta is lucious, healthful, dish bursting with warm flavors and nooshy goodness.

The deep umami flavor of the pumpkin puree is embellished a bit with aromatics like shallots and garlic, and punched up a notch with a bit of mustard, as well as some spices, like cayenne, cinnamon and paprika. If you’re feeling ambitious, feel free to steam or roast pumpkin or butternut squash, then cool it and puree. If using canned pumpkin is easier for you, that will work just fine.

Either way, you’ll be adding some beta-carotene and fiber-rich vegetable goodness to the base of your pasta, building a healthful, nourishing, and satiating plant-based meal.

If you don’t like any of the above mentioned spices, feel free to omit them. This pasta is fairly forgiving; as long as you have a good amount of salt, the pasta will taste delicious.

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Early August Vegan Eats + Random Life Updates

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Hello there internet friends! Time for a fun recent vegan eats post. In case you’re new here, in these “recent eats” posts, I share photos of yummy food and my dog and interweave some tidbits of daily life into the post. It’s like good old fashion wholesome bloggin’!

Now, let’s hope to it! Vegan eats time!

Honeydew

Why does honeydew get so much hate? When it’s good, it’s so good (IMHO)!

Buckwheat Oatmeal Waffles

Last weekend I realized I hadn’t made waffles in a hot second. So, I decided to change that! Vegan buckwheat oatmeal waffles were enjoyed with banana slices, peanut butter, and real maple syrup. Yum. I will share the recipe soon!

Vegan Salad Nicoise with Mustardy Beans

So yummy. Would highly suggest making. Recipe here.

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Vegan Salad Nicoise with Mustardy White Beans

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Hey there! How’s it going? Are you enjoying your summer? I hope you are. And I hope you also enjoy this Vegan Salad Nicoise with Mustardy White Beans.

I made this recently and was nervous about bringing the idea to life as I had it in my head. Specifically, I really wanted a tangy, punchy bean component but wasn’t sure I could execute it as I had it in my mind.

You know how sometimes you have an idea in your mind for a dish and then it turns out funky? I was worried about it. But somehow, by tasting as I went, I got it right on the first try! Yippee!

The mustardy white beans add the perfect punch to this nicoise-inspired salad, and take the place of eggs as a creamy, cold protein. They play nicely with cold boiled potatoes, chilled cooked green beans, tomatoes, and other veggies. It’s a veggie-powered, flavor and texture slam-dunk, in my humble opinion.

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Cauliflower Broccoli Crunch Salad

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This Cauliflower Broccoli Crunch Salad recipe is inspired by the ‘Whole Foods Detox Salad’ often found in the Whole Foods salad bar. Before we get any further, let me scream this from the rooftop one more time: no foods, teas, supplements, pills, or powders detox your body.

Your kidney and liver do that. However, the Whole Foods Detox Salad from the salad bar is delicious and I like to recreate a version of it it at home (with a different name, of course).

Now. If you’ve never had the Whole Foods Detox Salad before, allow me to give you the rundown: it’s finely chopped broccoli, cauliflower, carrots, parsley, lemon juice, pepitas, and currants. I’ve roughy recreated the recipe at home, making use of more common ingredients, for the delight of my tastebuds and yours.

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Recent Vegan Early Summer Eats

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Hi again my lovely friends from across the interwebs! Back with another recent vegan eats recap for your reading pleasure. I promise the tutorial on the succulent cupcakes will be out in a day or two…until then, onto some foods and life!

Banana Oatmeal Cookies

Vegan Banana Bread Oatmeal Cookies

Recipe here! Yummo.

Mini Vegan Strawberry Shortcakes

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Another dessert recipe coming to this page soon!

Scrumptious Vegan Cookies

I posted these on Instagram, but I’ll share the recipe tomorrow or Saturday! Stay tuned. 🙂

Tofu Veggie Stir-Fry

The other evening I marinated tofu in a mix of soy sauce, liquid aminos, coconut aminos, sesame seeds, a dash of sesame oil, a healthy squirt of Sriracha, some maple syrup and some ginger (I eyeball the whole thing and adjust, tasting as I go), and let it chill in the fridge for a bit.

A few hours later after some chaos, I baked it off at 425 for 30ish minutes and served with Trader Joe’s quick frozen rice and a stir-fry veggie mix steamed in the microwave using Stasher bags (which works perfectly!). Trader Joe’s Soyaki sauce and more Sriracha and TJ’s green dragon sauce were added on top. I ate this bowl times two. Yay FODMAPS and bloat and gas.

This was a perfect super quick meal after a long evening pup scare that involved two trips to the ER vet. Sometimes fast and tasty is the way to go.

Beans and Barley Salad

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We got Beans to cater my sister and her husband’s baby shower. It was a super scrumptious home run slam dunk, to put it mildly. Almost everything went…except a bulk of the giant salad we bought. So I took it home (along with their magnificent homemade balsamic) to munch on over the courses of a few days.

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Vegan Gluten-Free Banana Oatmeal Breakfast Cookies

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Oh joy! We have Vegan Gluten-Free Banana Oatmeal Breakfast Cookies, which are carby and nourishing and naturally sweet and banana-y to nosh on for breakfast or as an anytime snack! Aka one of my favorite categories of snack foods. Let’s dive right in.

Vegan Banana Bread Oatmeal Cookies dough with walnuts

Today I really wanted something banana bread-esque, but I didn’t feel like birthing an entire loaf of banana bread. Because sometimes, you just want something that’s easy to grab and snack on. Enter these Vegan Banana Oatmeal Breakfast Cookies, which are naturally gluten-free!.

Vegan and Gluten-free Banana Bread Oatmeal Cookies

I’m a big fan of breakfast-y cookies or baked goods, hence my plethora of recipes for this category of foods, including but not limited to these Oatmeal Almond Butter Blueberry Pancake Cookies and Vegan Strawberry Almond Butter Oatmeal Crumb Bars and these Vegan Blueberry Flax Breakfast Muffins (my most popular recipe on my blog!) Yum.

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