Skillet Ground “Beef” Stew

My mom and me took the actual beef version of this recipe (which I have no clue where we got this recipe from) and switched out the ground beef with Impossible meat and used a vegan beef cube dissolved in hot water in place of the original beef broth. We thought it turned out pretty enough to show y’all:

Take care y’all !

Potato and Pinto Bean Hash

Mommy came across this recipe and wanted to try it out. Gotta say, I’m glad she did !

So this isn’t deep-fried but the peppers, onion and potatoes do get cooked in a bit of oil in the skillet ! We did add more cumin and black pepper than the recipe listed to make it better but otherwise there was nothing wrong with this recipe for us !

This recipe came from Fast & Easy Vegan Cookbook by JL Fields.

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

Take care y’all !

Classic Potato Salad Fake Out

The original version seemed a little bland so we added more salt and dijon mustard until we liked the flavor profile. We added so much dijon mustard that we considered changing the name of this recipe to “Dijon mustard potato salad”. Also, we didn’t have access to chives like the original recipe called for and just substituted them with green onions and I think it turned out great !

This recipe came from PETA’s Vegan College Cookbook.

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

Take care y’all !

Oven-Roasted Potato Wedges

Happy 4th of July everybody! I’m celebrating by playing games and watching 4th of july-themed movies/tv show episodes with my mom, eventually watching fireworks go off and eating some Hot Chick sandwiches with these delicious potato wedges !

It’s pretty easy to make these. Preheat the oven to 450 degrees F. For three people, we get three large russet potatoes, cut each into 8 pieces and place them in a large mixing bowl . Pour a tablespoon of extra-virgin olive oil over the potato wedges and toss to coat. Now take a 1.13 oz. package of seasoning (I use McCormick Grill Mates Chipotle Pepper Marinade Mix) and pour it over the wedges, tossing until fully coated. Take a baking sheet and line it with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Place the wedges on the foil and cook for 28 minutes, flipping them half-way through.

These potato wedges are so freaking delicious ! The chipotle coating gives it enough heat to notice without having to need something to drink and the potatoes are fully cooked. It’s also easy to change the coating to something else if you want to.

I was not paid in any form to promote McCormick’s.

Take care y’all !