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.
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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.
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On a chilly morning, nothing is more satisfying that a warm, comforting breakfast. Classic porridges with oats or grits can get old, so why not spice things up a bit with this delicious and hearty Breakfast Brown Rice Pudding. Using leftover brown rice, and a few pantry staples, makes this dish super easy to throw together before school or work, or save it as a weekend treat for a cozy breakfast in bed.
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Sometimes the craving for sushi hits, but the thought of going through all the hassle of cutting up vegetables, and rolling up multiple rolls isn’t quite as appetizing. These Sushi “Tacos” are a great way to satisfy your desire for that sushi flavor without all of the work. Just grate, mix, and toss, and you’re on your way to a healthy and satisfying Japanese inspired meal.
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Biscuits and gravy don’t have to be hard. In fact, you can easily make both the biscuits and gravy, vegan, and from scratch, in under 30 minutes. Both recipes use very common ingredients that you probably already have on hand. The biscuits are fluffy, and dare I say it, “buttery”; the gravy tastes like it’s full of sausage without having any sausage, vegan or otherwise, anywhere near it.
I love the simplicity of this pasta. It feels like a traditional Italian dish, where meat is browned, and the fond in the pan is used to season the cream sauce. There is a simplicity to this dish, and a quickness with which it comes together that just makes you feel like you’re instinctively composing in the moment; like you’re a Nona at home in her Tuscan kitchen.
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