Creamed Spinach

Even though somebody chooses to be vegetarian or vegan, it doesn’t mean that they want to forsake anything indulgent. When my mom mentioned this recipe to me, I knew it sounded awesome to me.

While there’s no cheese in this recipe, it was still creamy and decadent feeling to eat this. I probably ate more of this than I should have but I regret nothing !

This recipe came from Meatless: Delicious Recipes For Every Meal.

I wasn’t paid in any form to mention this recipe or the cookbook.

Take care y’all !

Vegan Bang Bang Tofu

I usually only go shopping twice a week so it’s nice when I can find recipes that don’t need as many perishable items. To me, this recipe counts as one of those.

The tofu does get some texture from getting cooked in the oven but the star of this dish is the sauce ! The vegan mayo, sriracha (which I went for the maximum recommended amount) and rice vinegar creates a creamy, spicy sauce that has just a little tang to it. The green onions might seem optional but they add a nice sharp flavor and an extra texture to the dish. Oh the recipe never gives specific cuts for the tofu so I just cut mine into roughly 3/4-in. cubes.

This recipe came from This Savory Vegan, you can find the recipe here.

I was not paid in any form to promote this recipe or their website.

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Restaurant Style Healthy Chickpea Tikka Masala

I have to admit, I didn’t care that this recipe was healthy, I just cared about the food sounding flavorful !

This is such a creamy,flavorful sauce ! You do need to season it with salt to get all the flavors to come out, and even though it’s just supposed to be a garnish, getting some cilantro in every bite makes this dish even better.

This recipe came from Watch What U Eat. If you’d like to try this yourself, click here.

I wasn’t paid in any form to promote this recipe.

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Fried Chicken Burger

Happy “Fry-day” y’all ! Now the title of the recipe says chicken, but this is actually a fried seitan recipe !

Will this look like chicken if you cut it open? No. Does it remind me of the flavor that actual chicken has? Once again, no. Despite those two things though, I really enjoyed this sandwich ! It has enough thickness to it that it creates a meaty quality to it and I love the crispy fried coating that the seitan had. It was great with just some simple mayo and lettuce, mommy tried hers with the addition of Wickles chips and loved the combo. I also tried having some of the Pepita Lime Cabbage Slaw with the sandwich, and it was SO GOOD together !

This recipe came from Cravings Made Vegan by Bianca Haun & Sascha Naderer.

I was not paid in any form to promote Wickles or these recipes.

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Pepita Lime Cabbage Slaw

I was planning on making a fried seitan sandwich and was looking for side dishes and decided to pick this out as the one to try.

I love the various textures this slaw had, from the crunch of the cabbage to the little pops of the pepitas (pumpkin seeds) and this had such a bright flavor to it, thanks to the pickling liquid for the red onion slices and the lime juice that gets added to the dressing as well. Great slaw to have with something fried or rich-tasting.

This recipe came from Plant Based For Beginners! by Publications International.

I wasn’t paid in any form to promote this recipe or the cookbook.

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Vegetable Pad Thai

Alright so I don’t know how authentic or not this recipe is, but it delivers on having a taste that keeps you coming back for more !

I just love all the different components and the textures they bring: the seared tofu, the halved snow peas, scrambled eggs, the chopped peanut garnish, the fresh chopped cilantro and had it actually been in stock at the one store that sells it in this town, the bean sprouts. The recipe actually called for whole-wheat fettuccine but for some reason that doesn’t seem to sell that anymore in my town so we used whole-wheat linguine. It also called for fish sauce but did say that you could use soy sauce as a substitute, making it a vegetarian dish. You’ll miss that funky flavor that only fish sauce has but you’ll still get some of that saltiness that fish sauce has.

Recipe source unknown.

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Garlicky Tempeh Noodles

This is a favorite of my family to enjoy during the summer.

This recipe is great freshly made but also just eating it cold the next day. I love the tender udon, the texture from the cooked broccoli slaw and the seared small cubes of tempeh and the flavor from the sauce. I don’t know where my family got this recipe from and I think legally I can only share the ingredients so:

  • Ingredients
    • 5 oz. dried udon or rice noodles
    • 8 oz. tempeh
    • 2 Tbsp. soy sauce
    • 1 tsp. red pepper flakes
    • 1/2 cup mirin
    • 2 Tbsp. agave nectar (I used golden light 100% blue agave)
    • 5 green onions
    • 6 cloves garlic
    • 2 Tbsp. avocado oil, divided
    • 1 Tbsp. minced ginger
    • 1 (12-oz.) bag broccoli slaw
    • 2 tsp. toasted sesame oil

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Spicy Tofu with Creamy Coconut Sauce

This recipe looked so good I had to try it out !

Other than being just a little salty, this was so freaking good ! I wish I could give you an awesome description of the flavors but after one bite, I just hoovered the whole thing ! If you want to try this out yourself, click here.

I was not paid in any form to promote this recipe.

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Chipotle-Lime Cauliflower Tacos with Tofeta

My family loves these tacos so much, fights have come close to starting over one thinking the other’s taking more than their share !

The cauliflower and sliced red onions really absorb the chipotle-lime marinade, giving the taco some heat and acidity. The red cabbage gives a nice crunch to the dish and while the original recipe called for crumbled queso fresco or feta cheese, we tried out this recipe for tofeta (tofu feta). It’s been a while since having actual feta so I’m not gonna say this is a 100% replica of feta but it does have a nice level of saltiness to it (doesn’t make you feel like you need to drink something afterwards) and the oil/lemon juice marinade for the tofu gives it a little fatty/bright flavor that pairs really nice with the oregano that’s also in the marinade. Based off the reception we’ve had for this dish, I’d suggest on only expecting this to last 1 day !

We’ve had the taco recipe for so long that I don’t know where it came from other than the fact that it came from a magazine (picture from the magazine was stapled to the copied down version) and the tofeta recipe came from “Vegan on the Cheap” by Robin Robertson.

I wasn’t paid in any form to promote either recipe or the sources that they came from.

Take care y’all !

Penne alla Vodka

This is one of my favorite vegetarian pasta dishes !

Ree Drummond knew what she was doing when she made up this recipe ! The sauce is creamy, you can still taste the tomato in it and because I added a ton of red pepper flakes, it’s also spicy. It really surprised me with how much pepper flakes I had to add in, I didn’t think the heavy whipping cream could temper the spiciness of those flakes like it did. The finely chopped yellow onion does give just a little bit of texture to break up the consistency of the smooth sauce and cooked pasta. Oh yeah, I’m never really sure when the vodka looks “reduced” so I just cook it until I don’t get hit with the smell of vodka anymore.

You can find the recipe on Food Network by clicking here.

I wasn’t paid in any form to promote Ree Drummond, Food Network, or this recipe.

Take care y’all !