If I told you that you could have perfectly cooked beans at home, in fewer than two hours, including soaking time, would you believe me? Well, you should. Because you can. With this quick and easy two step process, you could be making the most delicious and flavorful beans you’ve ever had, in your own home, in no time at all.Read More
This recipe combines two of my favorite things: literature, and vegan alternatives for animal products. Hemingway’s burger is full of unique ingredients, and packed with a flavorful punch that you won’t find in any other burger recipe. Even if you’re not a vegan, or you’ve never picked up a book in your life, this historical recipe is sure to impress.Read More
Cravings rarely present themselves in their whole food form. They normally appear as a deep need for something “crunchy” or “salty” or “cheesy”. For me, chips are the quickest thing to fit that bill, but they are never a good choice when I’m trying to eat healthy.Read More
I pretty sure this website (and my YouTube channel) runs on coffee, but sometimes I like to shake things up a bit. During my Vegan Keto experiment, I decided to try and make a version of Bulletproof Coffee that was a bit more whole-foods based, and without the coffee. The result is this Bulletproof Style Cashew Matcha Latte.Read More
I didn’t invent the zucchini noodle, or the avocado pesto, nor did I come up with the concept of eating a Vegan Keto diet, but I did put the three of those ideas together to create a quick and easy, fresh and creamy, satisfying, and Keto macro friendly dish that is sure to satisfy even the least Vegan of Ketos, and the least Keto of Vegans.Read More
If you’ve been hesitant about trying tofu, this is your gateway dish. I can’t decide if I should call these “tacos” or “wraps” or “flatbread sandwiches” because they are pretty much all-of-the-above, and then some. It all starts out with handmade cornmeal flatbread, piled high with a generous serving of sweet and savory tofu “belly”, topped off with crispy pickled jicama, spicy cherry peppers, and a Pollock-eque drizzle of vibrant cilantro lime cream sauce. Folded or rolled, this taco-wrap-sandwich delivers all the food truck gluttony you crave.
Fried rice is one of my favorite dishes of all time, but it’s normally full of hidden (or not so hidden) fats and oils. This healthy version of Pineapple Fried Brown Rice comes together in no time at all, using leftover brown rice and pantry staples. The cashews add a bit of healthy fats to the dish, but since this recipe only calls for a minimal amount of sesame oil for flavor, you won’t feel guiltily for indulging in this sweet and spicy Thai inspired fried rice.Read More
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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.