A vegan recipe that sounds good and requires no knife work? You know I’m trying that recipe out !
The original recipe mentions how you could use this in a variety of ways and since it’s still hot like summer time here, I chose to use it in a salad. The chickpeas were saucy enough that I didn’t add any kind of dressing to the greens. I did let the chickpeas cool down a little before adding them to the salad so I wouldn’t end up with a bunch of wilted greens. I liked the spicy, smoky and just a little sweet flavor of the finished sauce. I used Hickory barbecue sauce and chose to add liquid hickory smoke to my version so if you choose a different kind of barbecue sauce it might not have as much smokiness to the finished product. My mom thought the chickpeas were a little too spicy to eat all on their own so we also ended up fixing some brown rice to serve this with.
If you’d like to try this recipe out (and not necessarily in a salad or with rice), click here.
I haven’t really tried vegan cream cheese but I thought this recipe sounded like a tasty way to try it out.
For a dish that’s got the word “creamy” in it, I was expecting a saucier dish. Don’t get me wrong, it wasn’t dry, just… more like a coating of the pasta. The flavors didn’t really pop in this dish even though I definitely added salt and even a little more lemon juice than what the recipe called for. Because I wanted more flavor I chose to sprinkle some red pepper flakes on to give it a little heat.
If you’d like to try out this recipe yourself, click here.
Recipe title might sound weird but if you read the intro for this recipe, it makes a lot more sense !
So this is supposed to be a beef substitute (it gets used in a few different ways in the cookbook) and they say it should get sliced thin but honestly I love slicing it on the thicker side and using it cold in a sandwich (tasted great with the vegan chipotle mayo) or just snacking on it as is ! As to whether it’ll remind you of beef… not so much for myself but that doesn’t take away from how good this is. The original version wasn’t spicy so we added in a tablespoon of crushed red pepper flakes to the dry mixture and really enjoyed the spicy kick it gave.
This recipe came from Vegan Comfort Classics by Lauren Toyota.
I wasn’t paid in any form to promote this recipe or the cookbook.
Pasta sounded so good to me so when I saw this recipe I was like “hell yeah, I wanna make this” !
Oh man I loved eating this ! The sauce was spicy, salty and a little sour/tangy. The peanuts still had some texture to them and I liked getting a bite with the green onion slices in it. I think this would also be really good with some fried tofu sprinkled on top !
Oh yeah by the way, the recipe calls for chile paste ( I used gochujang) and I decided to use 3 tablespoons of it. I also used 50% reduced-sodium tamari sauce instead of soy sauce to keep it from getting unpleasantly salty.
If you’d like to make the recipe yourself, click here.
Happy “fry-day” y’all ! So stir-frying isn’t frying per se, but it does have the word “fry” in it so I’m running with it !
So I tossed some of the tofu into the sauce for the picture but the rest of it I kept out and just added it onto the mushroom mixture that was spread over rice ’cause the crunch of the tofu coating was so crispy that I didn’t want to risk losing any of that texture to it getting tossed in the sauce ! I did make the mistake of walking away from the mushrooms and onion while they were cooking and they got a little burnt (I don’t know if you can spot that in the picture or not) but the flavor of the sauce and the fresh green onion slices really masked a lot of the bitter flavor that could’ve come through otherwise. I liked this dish and think it’s worth making it again to see how much better it’d be if nothing got burnt !
The teriyaki sauce sounded delicious but it was the fact that this recipe cooks all the tofu at once in the oven instead of batches in a skillet that made the lazy side of me get really excited about trying this !
The sauce was full of flavor, wish I’d actually doubled it after tasting it but the texture of the tofu was kind of disappointing. I decided to go for the full 30 minutes instead of the minimum 25 but I really don’t think 5 minutes less would’ve taken away the… jerky like texture. But seriously though, the recipe really is worth making for the sauce, you just gotta find a different way to cook up the tofu !
If you’d like to make the recipe yourself, click here.
I’m all for a delicious dinner that’s easy to make !
2 (12.5 oz. each) jars of Maya Kaimal Spicy Vindaloo Indian Simmer Sauce (Hot)
3 (16 oz. each) cans of chickpeas, drained and rinsed
Brown rice, for serving
1.) Add the chickpeas and sauce to a large skillet, setting it over medium-high heat. Once boiling, turn the heat down and let simmer for 15 minutes. Serve over rice.
Sure it could’ve looked prettier with some cilantro on it but this sauce was really tasty ! Mommy would’ve liked it just a little bit more if there’d been a squeeze of lime juice added to it but otherwise thought it was delicious. Even with the rice you could still get the heat from the sauce. This wasn’t one of those sauces that says it’s hot but it’s really not, this was definitely spicy !
I wasn’t paid in any form to mention Maya Kimal’s vindaloo sauce.
It’s been so hot that a nice cold creamy milkshake sounded great. I already had ice cream at home so all I needed was to grab some whole milk and get to blending, right?
Even though I love having milkshakes, I haven’t really tried making one up myself too much so I just went with 3 cups of vanilla ice cream and 1 cup of whole milk. I tried blending until it looked combined but as I poured it out I still came across some chunks of ice cream. The milkshake was a little thinner than I would’ve preferred (even if all the ice cream had blended I think it would’ve still been on the thinner side) but the flavor of the ice cream still came through and it was a really nice cold drink to enjoy on a hot summer day !