The idea of veganizing celebrity cookbook recipes was inspired by the genre of YouTube cookbook review videos. I wasn’t interested in reviewing cookbooks that were already vegan; written by cooks or chefs who were already well established. To show the world that almost any any recipe can be veganized, I decided to look to the cookbooks of those celebrities who seemed least likely to know their way around a kitchen.Read More
Before we begin, I just want to present a bit of a disclaimer: There are a lot of quotation marks in this post. They are all intentional. They help me process my thoughts on the subjects of “real” food, versus “fake” “meat” “alternatives” and “substitutes”. These types of words are often contested, but more over, they have connotations that I want to think critically about. What is “meat”? What is a “substitute”? What is “real” food? What does it mean for a food to be “fake”?
I want to change my paradigm.
Celine once sang about her heart going on…. And when you love someone, you want to make sure that their heart will go on…beating. So, what better way to celebrate someone you love then my making them a heart-healthy dessert that will not only satisfy their cardiovascular system, but their taste buds as well. This raw, vegan blueberry cheesecake recipe was given to me by a friend, and out of my love for you, I’m sharing it with you here today. Don’t be put off by the “crunchy” sounding title. This is a truly decadent dessert that will make you feel guilty and indulgent even though it’s pretty much just a smoothie in a pie pan.
Who doesn’t love having all of their favorite savory breakfast foods wrapped up in a tortilla and grilled? I know I do. So, that’s why I decided to take a crack at veganizing Taco Bell’s Breakfast Crunchwrap. I went on their website, found out everything they stuff inside, and then I came up with vegan alternatives for everything that wasn’t already vegan (the tortilla). In this video, I reveal all of my secrets. This breakfast contraption is seriously epic, and comes together in no-time flat. Faster than you could drive to Taco Bell (and then back home again, disappointed because they don’t have a vegan breakfast option) you could be chowing down on this wrap in the comfort of your very own home.
I have to give 100% of the credit for this recipe to Lauren Toyota at Hot for Food. Her vegan “crab” cake recipe was the first recipe I made when I went vegan. And fast forward to today: I’m still vegan! I have taken her original recipe and ran with it a bit; turning the artichoke heart “crab” cakes into delicious sliders that are perfect to serve to your carnivorous friends at your next get together. To balance out the brightness of the cakes, I have created a spicy maple-dijon sauce that turn these already profound cakes into disappearing party food.
Many people have been asking me for vegan recipes to cook in an air-fryer. This “recipe” is more of a guide on how to bread and air-fry pretty much anything, from vegetables to tofu to mock meats. I give you a basic binder recipe, made from chickpea flour, and I talk you through using panko bread crumbs to create a crispy coating. I have created two recipes for you, General Tso’s and Nashville Hot, that showcase how you can use this breading and turn veggies into delicious, healthy, crispy meals.
Dan Dan Noodles are a pungent, spicy and complex Sichuan dish. I had them for the first time a few years ago, and ever since that first taste, I knew I had to find a recipe. However, many of the recipes out there call for a number of hard-to-find ingredients that I have never really wanted to track down. I stumbled upon a recipe at The Woks of Life a few months ago, and it seemed easy enough to make, and easy enough to veganize. So, here it is. This recipe comes together pretty quick, and it’s definitely greater than the sum of its parts. The “meat” part of this recipe can take many forms. I’ve used seitan in this recipe, but you could swap in hydrated TVP, mushrooms, or even tofu.
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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.