When Best of Vegan hosts a Best of Vegan Burger Contest, best believe that Chris and I are going to enter.
The creation of this burger actually came together all on its own. Almost all of the ingredients that are in this burger were already available to us to use in my home, with the exception of the bread, mushrooms and large tomatoes that we ran to the store for.
Lentil. Enchilada. Pasta.
Comfort from the pasta, with a light & fresh touch from the greens and avocado. How had I never thought of pairing these three before?! They are a trio made in heaven ;) I wanted to spice things up a bit from my usual lunches for school, and I was pleasantly surprised by how easily it was done. By simply playing around with ingredients that I usually have on hand in the kitchen, this masterpiece was born.
The idea for this dish sparked after I had created my Eggplant & Tofu Stir Fry {Hclf Oil & Gluten-Free} from my Healthy Vegan Holiday Menu For Two {Gluten & Oil-Free} last December. When I was making the dish for my family one night, I snacked on nori sheets while waiting for it to finish. When I went to sample the dish to check if it was done, BOOM, the idea hit me. I realized the flavor of the sauce would be perfect with the nori. I tried it out, and NEEDED to do something about this.
Although I could have just reproduced the sauce from the previous recipe, miso was an ingredient I needed to use up in my fridge, and what better way to utilize it. I tweaked the sauce, cooked up some eggplant in it, and ohh myyyy you guys, I can’t wait for you to try it!
My first time adding farro to soup, let alone trying farro, and I was quite surprised by how much it brings to the dish. Not only does it create heartiness and comfort, it also brings new dimensions of flavor, texture, and satisfaction. If you are seeking a gluten-free alternative, simply sub in a gluten-free grain, such as brown rice, millet or even gluten-free oats.
This dish is easy, jam packed with flavor thanks to the homemade stock (recipe below), and brings to the table a plethora of vitamins and minerals to bump up the nutrient content in your next meal. Breakfast, lunch or dinner? I enjoyed these leftovers at all three, and would say it is the perfect fit for them all, as it is that good.
If you're in or have ever visited Los Angeles and have been well immersed in the vegan restaurant scene, then you would have had to visit Crossroad's Kitchen in West Hollywood. They are now serving brunch 7 days a week...I know, WHAT!
I have visited the restaurant several times for brunch and dinner, and all of the food is always not only well presented but absolutely delicious. The food is served tapas style, or in small dishes and sizes, great to be able to order a plethora of dishes during your visit to get a more extensive taste of the menu. The only downfall to the menu, in my opinion, is their declination of substitutions or adjustments. Most other vegan restaurants in LA accommodate for the oil-free preference one may have, and I wish that Crossroads was able to do the same as it could easily be done in a handful of dishes.
Fortunately, this cookbook includes
I always love myself a gooood gingery stir fry, and this one hits the spot. I put together this recipe 2 days ago, and I have already made it twice since then. Not only is it a simple recipe, but it keeps well for a few days and when served with rice, is a substantial and nutrient dense meal.
Always be sure to use organic & non-GMO tofu, and for this recipe, opt for extra firm to avoid crumbling.
This recipe is a part of my Healthy Oil-Free Vegan Christmas Menu from my 2015 dinner with my boyfriend Chris. We worked together in the kitchen to put together a few dishes to share with you all here on our blogs, to give you some inspiration and ideas for easy recipes you can try out during your next {holiday} gathering or dinner party.
Roasted potatoes have grown to be a staple on menus I put together for our holiday dinners or gatherings here at my house. Why? Well, there are various reasons! Potatoes, even when organic from my local Whole Foods market, are cheap! They are simple to cook, absolutely delicious, and healthy without any needed oils or fats added.
Mastering the craft of crispy oil-free potatoes was a challenge for me, but after playing around with a few techniques, and trying out various recipes I had found online, I done did it ;) And my oil-free crispy potatoes are perfection.
This recipe is a part of my Healthy Oil-Free Vegan Christmas Menu from my 2015 dinner with my boyfriend Chris. We worked together in the kitchen to put together a few dishes to share with you all here on our blogs, to give you some inspiration and ideas for easy recipes you can try out during your next {holiday} gathering or dinner party.