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My Vegan Kitchen and Pantry Tour (Happy Veganuary!)

It’s a new year, and many people are making their way towards a vegan lifestyle. I just wanted to give you a tour of my kitchen, and share with you what I keep on hand in order to make a vegan lifestyle work for me. Below I have linked a list of pantry ingredients that I try to keep on hand. Don’t get scared-off by the list. What works for me might not work for everyone, but once you do get your kitchen set up in a way that works for you, being vegan becomes much easier.

Vegan Asian Nacho Cups

The Asian Nacho appetizer at Grand Lux Cafe is easily one of my favorite omni dishes. The nachos are perfectly balanced: crunchy and sweet and a bit spicy, with just the right amount of cheesiness. I have taken the flavor profile of that dish, and veganized it into easy to make, handheld appetizers that are perfect to make for any holiday gathering or get together. The components can be made ahead of time and then easily assembled wherever you need to spread holiday cheer.

How to Make Vegan Chipotle at Home

It takes me fewer than 5 minutes to drive to the closest Chipotle. They are experts at what they do, and although consistency is sometimes an issue, I can go from hungry to burrito stuffed in a matter of minutes. So, why would I want to try to make Chipotle at home? Will it taste better? Will I be able to work out any consistency issues? Will I be able to add things like cheese and sour cream that Chipotle doesn’t carry a vegan version of? Will it even be worth it?! Watch and find out!

California Style Thai Tempeh Pizza

Homemade pizza beats out frozen or takeout any day of the week; not only in flavor but in cost effectiveness as well. This recipe is a take on the classic CPK Thai Chicken Pizza. Here, I’m swapping out the chicken for protein-packed tempeh. You could use any other protein of your choosing, but tempeh is cheap, and more than pulls its weight. With a stocked pantry and fridge, this pizza can quickly be thrown together on a weeknight, and be on the table, or on your lap in front of your computer, faster than than the delivery guy (or gal) can get to your door.

Vegan Scavenger Hunt Cooking in My Mom’s Tiny Home

We all find ourselves, at one time or another, in someone else’s home, trying to find something we can eat. This is more common over the holidays when we travel to our parent’s house where we’re forced to fend for ourselves without the help of our vegan comforts from home. In this episode, I search through my mom’s cupboards and scrounge up the ingredients to make a bowl of deliciousness. This isn’t so much a recipe, as it is inspiration and license for you to snoop and get creative in whatever kitchen you find yourself in this holiday season.

Green Chile Chickpea Chili with all the Fixins (vegan)

It’s Crock-Pot season, so I decided to veganize one of favorite warm and cozy slow cooker recipes: Green Chile Chicken Chili, or as it’s sometimes called “White” Chili . I’ve swapped in chickpeas for the chicken, and used canned beans throughout, so, in the end, there really isn’t any good reason why you would even need to use the slow cooker anymore. It’s ready in just over 30 minutes (Take that RR with your EVOO). I guess you could wait all day for this dish, but when it comes together this quickly and easily, why torture yourself? Thrown on some fuzzy socks, and some seasonally appropriate music, and get cooking.

Best Vegan Chocolate Chip Cookies Ever

The title says it all. These really are the best vegan chocolate chip cookies ever. The recipe is a veganized adaptation of the recipe that appears on the bag of Trader Joe’s accidentally vegan chocolate chips. Coconut oil is subbed for butter. Aquafaba is subbed for egg. And that’s pretty much it. This video gives you permission to tackle all of your favorite holiday dessert recipes, and try to veganize them.

Vegan Sweet Potato and Sausage Breakfast Bake

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.

Vegan Chicken and Cornbread Waffle Benedict with Chipotle Hollandaise

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.

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My Vegan Kitchen and Pantry Tour (Happy Veganuary!)

Vegan Asian Nacho Cups

How to Make Vegan Chipotle at Home

California Style Thai Tempeh Pizza

Vegan Scavenger Hunt Cooking in My Mom’s Tiny Home

Green Chile Chickpea Chili with all the Fixins (vegan)

Best Vegan Chocolate Chip Cookies Ever

Vegan Sweet Potato and Sausage Breakfast Bake

Vegan Chicken and Cornbread Waffle Benedict with Chipotle Hollandaise

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