Category Archives: Vegan

Recipe ReDux: Buffalo Cauliflower Tacos with Avocado Crema Sauce

This month’s Recipe ReDux just happens to fall on Tuesday so….Happy Taco Tuesday everyone!

This is actually a taco idea that I’ve been wanting to try for a while. Mostly because I really enjoyed the buffalo cauliflower tacos that I had a little while ago at Bar BomBon. But in general, I’ve been wanting to play around with spicy cauliflower and cooling avocado, and putting it together in a healthy twist on a taco seemed like the perfect idea!

These tacos are colorful, spicy, crunchy, just a little sweet, and entirely delicious. Invite some friends over, mix up a batch of margaritas, and have yourself a taco party.

How are you celebrating Taco Tuesday?

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Recipe ReDux Banana Pancakes

I don’t know about you, but literally every time I make pancakes, I start singing (either out loud or in my head…but usually out loud) Jack Johnson’s Banana Pancakes. It just makes me feel all cozy and delicious. So when I found out that this month’s Recipe ReDux theme was to “Grab a Book and Cook,” I grabbed a few books to look up recipes. It turns out that one page 201 of Mark Bittman’s How to Cook Everything Vegetarian there it was – a pancake recipe. I just knew I had to make banana pancakes.

This recipe replaces Mark Bittman’s eggs with, you guessed it, bananas. The result is a mildly sweet, very fluffy pancake that is the perfect vehicle for your favorite pancake toppings. You can dress this recipe up or down. Feel free to sub in whole wheat flour to make it heartier, or you can add chocolate chips to bring out all the dessert-y goodness of pancakes. However you slice it, these make the perfect breakfast for your rainy weekend mornings.

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Side note, this cookbook is a massive one that is chock full of vegetarian recipes and includes multiple variations of many of them. My sister gave this to me as a present a number of years ago and it has been a staple in my kitchen ever since. It’s amazing how great of a resource it is. I would definitely recommend it!

What cookbooks are you into right now?

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Recipe ReDux: Falafel Bowl

This month’s Recipe ReDux is all about plant powered protein bowls, aka what I live on during the week. But, there’s a trick to this kind of bowl, and that trick is called prep.

I love to spend one afternoon or evening prepping lots of pieces of things so that I can put together hearty, healthy meals throughout the week. So what does prep work involve? I usually make about a cup’s worth of a grain (like quinoa, barley, farro, rice, or sometimes pasta), cook or roast beans, tofu, or tempeh, and roast some veggies (literally whichever ones I think look good that week). Then, throughout the week I combine all those things in whatever way I feel like, sometimes throwing in some lettuce and fresh veggies to create a salad, sometimes I throw them together with some greens and sauce for a quick stir fry, and sometimes I just munch on whatever I’ve prepped straight from their containers in the fridge.

For this particular bowl, I prepped by making falafel-spiced roasted chickpeas, roasting beats, cooking up some parsley quinoa, and mixing together the tahini dressing beforehand. The rest of the ingredients get chopped up and added before eating. Between the tahini and the roasted chickpeas, this bowl has a distinctly falafel-y flavor, and you can totally add whatever other falafel ingredients you love to the bowl. Cabbage salad and fried eggplant, my personal favorites, would be excellent options. Or, you can add some green leaf lettuce and make a massive salad for a crowd. Either way, between the chickpeas and the quinoa, this is a protein packed bowl with tons of delicious flavor.

How do you prep for your week?

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Gazpacho

It may be September, but the weather hasn’t quite changed just yet (though I’m totally digging these cooler nights). I, much like summer itself, am having one last hurrah before retiring those delicious summer flavors. One of my favorite ways to celebrate the beautiful, flavorful summer produce available, especially in August/early September, is to throw everything in a blender and call it gazpacho.

Ok, I know that traditional gazpacho has bread in it. But I’ve never made it that way. I mean, don’t get me wrong, I love bread, but why would I use bread to diminish the flavors of all those amazing summer veggies? That and my family originally started making gazpacho with the mindset of “this is basically just a vegetable smoothie.”

I prefer a red, tomato-based gazpacho packed with cucumbers, peppers, and sharp hints of fresh onion and garlic. Add a little tomato paste to deepen the flavor, a touch of lemon or vinegar to add some bite, and if you’re feeling really adventurous, just a hint of spice. Throw it all together and you have a refreshing starter to any meal.

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Basil Ricotta Stuffed Shells

Happy September! Are you looking for something delicious to make? Still holding onto summer as the school year starts? Well, look no further because this recipe is my new obsession.

This summer I shared my homemade marinara sauce to celebrate the bounty of summer tomatoes. After that I showed you my favorite cashew basil ricotta “cheese” that I put on almost everything. Now we put them together! I took the ricotta and stuffed it into some jumbo pasta shells, topped it with sauce, and baked it until it was perfect.

This is a recipe that tastes just as delicious straight out of the oven as it does three days later, cold from the fridge. Make it for a large meal or for dinner for the week because these leftovers will last.

What are you eating this week?

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