I have been obsessed with focaccia bread lately. Not sure why. Maybe it’s because I tried eating gluten free for a couple of weeks, and every time I went to Sprouts to look at their gluten free bread selection, I was seriously tempted by these plastic bags of freshly baked focaccia that looked infinitely better than the chilled bricks of bread in the GF cooler.
You read that right. “Mush”zarella sticks. As in mushroom mozzarella sticks. As in, there’s no cheese anywhere near these sticks, just mushrooms. And no, these aren’t just air-fried mushroom. No no no. These healthy appetizers are greater than the sum of their parts. Trust me.
These Spaghetti Squash Sesame Sunflower Noodles are everything! I’ve taken my favorite sesame noodle recipe, subbed in sunflower butter for the peanut butter, and Bragg’s in for the soy sauce (making this recipe gluten free and nut free), and spaghetti squash noodles in for the spaghetti noodles. The resulting dish is just as healthy as it is delicious.
Now that your spaghetti squash is perfectly cooked, and your noodles are ready, lets turn it into something amazing! How about pumpkin spice ramen with spaghetti squash noodles! You heard that right. These squash noodles work so well in ramen, and they add an extra layer of fall flavor to this seasonally seasoned broth. This broth is rich and flavorful; full of cozy flavors from the warming fall spices. You’ll thank me later.
This Thai Coconut Soup is so good, y’all. Your Thai food loving onmi friends won’t believe that it’s vegan, and you won’t believe that you could make something this identical to a Thai restaurant could be made in your own home.
I know I know I know… Thai food again?! Yes. Or at least my best and closest approximation of Thai food. But this one’s different. I promise! Kinda.
It’s a soup!
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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.
- Vegan Hawaiian Plate Lunch for Two – Kalua Jackfruit, Mac Salad, and Tofu Musubi, and Instant Pot Rice
- Vegan Tofu “Belly” Flatbread Taco with Pickled Jicama and Cilantro Lime Cream Sauce
- Vegan Pineapple Fried Brown Rice (Leftover Brown Rice Recipe)
- Vegan Breakfast Brown Rice Pudding (Leftover Brown Rice Recipe)
- Vegan Sushi “Tacos” (Leftover Brown Rice Recipe)