Leftovers make the best breakfasts. I can remember, as a kid, my mom would always use whatever leftover vegetables and proteins we had in the fridge from the night before, and turn them into an amazing frittata style dish with eggs and potatoes. For this video, I went through my fridge, and using the remnants from the previous night’s pizza party, I threw together this breakfast casserole. This video is more of a template than a recipe, so don’t be afraid to play. See what you’ve got on hand, and turn it into breakfast.
Sundays were made for two things: laziness and brunch. I’ve devised this perfect, “half-ass homemade” recipe that is sure to satisfy all of your lazy Sunday brunching needs. I’ll show you how to turn cornbread mix into waffles, tofu into eggs, cashews into a chipotle cream sauce, and fake turkey into fake chicken. I stack all that goodness up, with a few healthy greens, and set it atop some frozen hash browns. Brunch is done. Quick, easy, and quite photogenic.
It’s fall, and you know what that means: Squashes are sneaking their way into everything! And yes, pumpkin, I’m look at you. Today, I’m giving a less prolific squash its due time in the spotlight. This recipe is a sort of deconstruction of a squash risotto, but it’s also a kind of squash risotto “inception”. You see, I’ve taken the squash out of the risotto, but then I’ve gone and put the risotto inside of the squash. Boom! I know. It’s complicated. And intense. But oh so worth it.
For when you’re craving your favorite Americanized Mexican fast food, but want more than just a seven layer burrito without the dairy… That’s right, when you’re craving a grilled burrito, or a “Crunchwrap”, and you know there’s no such thing as a “cheat day” for vegans! You can make this “Vegan Cruncherito Supreme” to satisfy all of your flavorful needs. P.S. This recipe is also your ticket to the best nachos of your life.
It’s been a few years since I’ve made this recipe, but it’s based on famous TV cook’s vegetable pot pie recipe. I wanted to fully veganize it, so, here are the results of my experiment. It’s so delicious, and full of fall flavors. Make sure to use a very flavorful stock, and to season each component along the way so that flavors develop all the way through.
This recipe is a quick, easy, and healthy take on one of my favorite restaurant pasta dishes. The cauliflower alfredo is super easy, and it comes out so creamy and decadent, you don’t even slightly realize you’re just eating pureed cauliflower. The sun-dried tomatoes add an extra layer of umami, and the pesto pine nut parm adds the cheesiness you crave, with a hint basil. This is definitely a keeper.
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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.