Soy milk is the OG of plant-based milks, but I feel that over the past couple of years, it’s presence in the vegan scene has been dwarfed by the plethora of nut and seed and even grain milks that are now readily available on the market. I do love almond and cashew milks, and I’m getting to like oat milk, But when it comes to a versatile milk that meets my everyday needs, I still prefer soy over everything else.
A few videos ago I made corn tortillas. They were good. As far as corn tortillas go, they were amazing. However, we almost never have corn tortillas in the house. They aren’t as versatile as their flour counterpart, which can be used to turn pretty much any leftover into a wrap, or used to make vegan quesadillas (or bean-adillas) whenever you just need a quick snack.
This is what most of my meals actually look like. This is how I actually cook… After returning home from the farmer’s market, I realized I had a few items in my fridge that needed to be used up. Instead of cutting into my new produce, I decided to cook some quinoa and brown rice, and then lay out everything I needed to use on the counter. This video is the process and the result of what I did with those items. I was inspired by Well Your World’s quinoa and vegetable bake, however, since it was 110 outside when I filmed this, I decided to just eat it as it was. And it was amazing. Turn up the sound and enjoy.
Full disclosure: I hate jackfruit! Seriously. I’d had it a couple of times, once in a Reuben sandwich at a restaurant, and another time I tried to make jackfruit carnitas according to a recipe I found on YouTube. In both instances, I was beyond disappointed. The texture was mushy, and as Ben famously described it, “it feels like pineapple”. So, for the last year or so, whenever I would see jackfruit on a menu, I would avoid it. Even if the rest of the dish sounded good, the word jackfruit would immediately turn me off. I was convinced that it was a crap meat substitute. Period. Done.
However, on a whim a few weeks ago, I bought a can of jackfruit from Trader Joe’s. I had no recipe in mind, but I was determined to give it another shot. I had seen other YouTubers use it, and bake it, and it seemed, visually, to have a better texture that what I had experienced.
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Welcome to Monson Made This
Vegan Food for Everyone!
Hi! I’m Michael, and I’m obsessed with cooking vegan food and developing vegan recipes. I love reinventing my childhood (and even my adulthood) favorite foods into vegan works of edible art. I’ve been vegan for just over two years now, so join me on this journey of discovery in the plant-based world of incredible food. Click the YouTube link above to watch all of my videos, and don’t forget to follow me on Instagram.