I’m obsessed with this recipe for Vegan Enchilada Suiza Bake, which was developed out of my love for chickpea flour and the YouTube autoplay rabbit hole I fell through last week.
(Alternate post title: Vegan Falls Down a K-Hole)
I just had a birthday. And you know what that means? Total life evaluation! I mean, not really, but kinda. One thing that I reflected on was my health and my diet. I do love delicious food, and I do have a cooking channel on YouTube, but I do, as my metabolism slowly grinds to a halt, need to be more conscious of what I put into my body. At least a little bit more than I am now.
As the weather cools down a bit, I start to crave warm and comforting dishes like chili. With these black bean chili oats, you get all of the flavor of a chili mixed with the whole grain goodness of oats. The hearty black beans paired with the chewiness of the steel cut oats make this a super satisfying go-to breakfast, lunch, or dinner.
Risotto was one of the first dishes that I tried to “master”, but let’s be honest, it can be a bit of a time suck. However, if you use a similar flavor profile, and sub in steel cut oat for the rice, you have a satisfying and savory meal with about a third the effort. Take this basic recipe as a guide, and go crazy!
I don’t tend to cook with a ton of curry powder at home, but after making these curried chickpea savory oats, I think I’ll be using a lot more of it. These oats are so satisfying. They are a comforting breakfast on a cold morning, or as a quick and easy dinner. The chewiness of the oats, the heartiness of the greens, and the meatiness of the chickpeas make this a hearty and spicy dish that you can enjoy any time of day or night.
Are you feeling like you’re not getting enough refined sugar in your vegan diet? Do you feel like you’re missing out on your favorite sweet treats because you no longer want to purchase candies with milk, eggs, fish bits, or boiled bones in them? Then this is the video for you. Ben and I sit down and try a grip of certified vegan candies and treats. Which ones tricked Ben’s omnivorous spidey senses? Which ones should be left on the grocery store shelves? Watch and find out as we undertake the ULTIMATE VEGAN CANDY TASTE TEST!
One of my favorite combinations before going vegan was chicken, bacon, and ranch. I used to always order it as a sub at Quiznos, or as a topping on pizzas. There’s something about the smokey saltiness of the bacon, mixed with the tanginess of of ranch dressing, supported by the chewiness of the chicken that really gets me. So, whether you’re craving this perfect storm of ingredients in a sandwich or a pizza, these Chicken, Bacon and Ranch Pizza Buns will hit the spot. This recipe starts with store bought or homemade pizza dough, and if stuffed with chopped Beyond Chicken, Smart Bacon, Chao cheese, and homemade cashew ranch dressing. Whether fresh out of the oven, or reheated in the microwave, these incredible pizza buns will be a hit with children, or those that are still children at heart.
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.