Now that the holidays are over (I hope everyone had a good time) and things have settled down a little, I decided I wanted a simple, tasty, warm meal. Pot pie was the only logical answer, especially with a biscuit baked on top. Happy New Year everyone and may your year be full of good [vegan] food.
I decided to recreate one of my old favorites in a simple way. The only thing you change is the chicken ingredient, the rest is the same. So quick, so convenient, so healthy and so good. You can enjoy it in a pita half, traditionally with sliced bread, or with a side of crackers. Also, if tempeh is a ‘no go’ for you, you can easily use chickpeas instead with the same satisfying result.
I made a taco casserole for dinner last night and was really craving some plain ol’ mexican rice to go alongside, then I realized I’d never made a vegan version before. Now that I know it’s super simple and delicious made with plain, fresh vegetable broth instead of an innocent little chicken’s life (aww, no :[ ) I’ll be making it more often. It’s a nice, easy addition to any mexican meal, and is a great filling meal stretching dish. I don’t know why it took me so long to make this… nom nom.
I’ve been pretty busy the last few weeks and haven’t really just had time to sit and think up anything spectacular in the food category. I’ve been getting by with stir fry, tofu and rice, oatmeal, grilled veggie tortilla wraps and a few salads, mainly fast and simple things. Last week I decided to make it fun and tasty. I mixed together a few things and pulled out pretty much every condiment and topping we had to create some super simple, delicious and surprising little burgers. We both enjoyed them with some sweet potato fries and talked about the flavor combination we ended up getting. I suppose you could make them all the same, but it was fun having all the different colors and flavors on each slider.
I had put off working on this recipe for a few months up until last week. Previously when I had made them, they had turned out dry, and flat, and although they were still pretty good, I wanted them to be perfect. Mother’s Day approached and while thinking about what to make my mom I had come up with an idea. She likes apples, and well you can’t have apples without caramel, right? [At least in my mind] .. so I got to work. I took my time, did the math and what I ended up with blew my vegan mind, it was exactly what I was looking for. Not only did they taste like an actual caramel apple, they were the fluffiest rolls I think I have ever eaten, vegan or not.
I am a huge fan of brownie in a mug, so I thought I’d expand a little. This makes a great, quick dessert that you don’t have to invest hardly any time into. Plus, mugs are fun to eat out of, so don’t blame me if you start eating out of a mug full time.
When it comes to hummus I’m not a star vegan child. I honestly don’t like plain ol’ hummus and my mom doesn’t either, so maybe she gave me the trait. I once stumbled upon this group of wild vegans (I’m looking at you, Reddit) and apparently they eat hummus daily, for a pleasurable snack. I felt like I was an outcast for not liking it. For a snack I go for some pecans, peanuts or a chunk of dark chocolate, granola, cranberries, pumpkin seeds, flax muffins, natural fig bars you know, toothy foods. So I got butt-hurt and decided I needed to at least try and be a better vegan example. I actually decided upon a hummus I like. Its got a typical hummus base, hit with a spike of smoky peppers. I enjoy it with carrot sticks, bell pepper slices and cauliflower.