Ramen noodles are a blank canvas just begging to be embellished. With this dish, I taken a ton of inspiration from one of my favorite chefs, and used his incredible ginger scallion sauce to perk up a package of boring noodles. I threw on some spicy chili oil, and then cooled it all down with some creamy silken tofu and fresh cilantro. It’s amazing how a few humble ingredients can turn the ubiquitous into the profound.
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With the weather heating up, it’s time to step outside, fire up the grill, and soak up some sun. These Grilled Veggie Sandwiches with Roasted Garlic Hummus and Quick Pickled Red Onions are the perfect treats to take along with you on a picnic in the park, a stroll along the beach, or while just lounging around with your pups in the backyard.
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Looking for ways to make your favorite vegan takeout foods at home? Look no further because these are definitely the best vegan takeout recipes ever!
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There’s a lot happening in this dish. I’ve taken the pungent, sweet, and insanely spicy “Bul Sauce” from one of my favorite Korean dishes, and used it to doctor-up some humble TVP. With that delicious mixture, I’ve concocted a plant-based noodle bowl reminiscent of Chinese dan dan noodles, tossed with Sesame Garlic Asparagus, quick pickled veggies, peanuts, cilantro, green onions, and a cooling drizzle of creamy coconut milk.
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For this week’s video, I decided to veganize a recipe from the PBS cooking show, Ciao Italia, with Mary Ann Esposito. To make my Comforting Italian Lentils with Vegan Sausage, I followed her recipe as closely as I could, using vegan Beyond Spicy Italian Sausage, and subbing in a few ingredients using what I had on hand. Overall, I loved this dish.
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The most difficult part about creating (and cooking) this recipe was figuring out exactly what I should call it. Is it a Potato Gratin? Potatoes Au Gratin? Scalloped Potatoes? Potato Dauphinoise? Gratin Potatoes Dauphinoise? Gratin Savoyard? Scalloped Potatoes Au Gratin Dauphinoise Savoyard…?
Regardless of what it’s actually supposed to be called, it’s friggin’ delicious. It requires just a few plant-based pantry staples like potatoes, cashews, and garlic, and in just one pan, in about 30 minutes, you’ll have a rich, decadent, creamy, savory, and comforting dish to serve as a side or main course depending on how your day (week… month… year…) is going.
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This Easy 3 Minute Vegan Bodega-Style Breakfast Sandwich is my take on the classic NYC breakfast staple. If you’ve been missing these babies since going vegan, then prepare to have your mind blown. Using just a few simple pantry staples and your trusty microwave, you’re just 3 minutes away from a quick and easy protein-packed breakfast.
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Even the most thinly stocked of pantries probably has a can of tomatoes and a can of beans hiding in the back somewhere. I’ve taken these two humble ingredients and turned them into this Comfy and Cozy Italian Tomatoes and White Beans “sauce” that’s perfectly served with toasted sourdough bread for an easy side or appetizer, or tossed with orecchiette pasta for a hearty, protein-packed plant-based dinner.
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I really love this recipe. The final product, these Easy Vegan Crispy Air-Fried Chimichangas, are the culmination of a few different concepts that I’ve been playing with, all coming together into one delicious, easy to make, air-fried snack.
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