I was just examining the number of hummus posts on this blog, and I decided it’s not nearly enough! It’s a bit deceptive, because in real life, I’m constantly whipping up hummus. There’s a batch of hummus in my refrigerator at all times, and when I’m making hummus, more often than not, I just throw in whatever I’ve got on hand that happens to sounds good. Every now and then I end up with a gem, like this one....
To add to the convenience, the rub has regular pantry staples. For days when you don’t have your dinner planned or you are short on time, recipes like these come to the rescue. Crispy skin-on chicken thighs are BAE. But crisping the skin on the skillet and then finishing it in the oven takes time. So I prefer to use boneless, skinless chicken thighs to speed up the cooking. And it is possible to get a golden, crispy crust on the stovetop....
Can we just get something out into the open here: sweet potato casserole is basically a dessert that we eat as a side dish on special days. There. I said it. Don’t get me wrong: sweet potato casseroles are wonderful! They’re among favorite holiday side dishes. But, after developing two vegan sweet potato casserole recipes for this blog (the first being this marshmallow-topped one. See my point?) and eating these dishes on regular non-holidays, it’s pretty glaringly obvious that these dishes are reserved for holidays due to their over-the-top decadence....
I love a good vegan casserole! It doesn’t matter if we’re talking about a main dish like enchilada casserole or polenta casserole, or a hearty side like vegan green bean casserole — they’re all my favorites! But here’s one that’s relatively new to me. Are you guys familiar with the concept of tater tot casserole? Also know as hot dish? I was not until I started food blogging. But I hear it’s a pretty popular dish in some areas — one of those comfort staples lots of folks grew up eating....
What Makes This Recipe So Good It’s rich, hearty, flavorful and the perfect warm meal for those cold-weather months. The Instant Pot makes this the easiest black eyed peas recipe you’ll ever make! Other than the occasional stirring and mashing, you’ll have a delicious dinner with minimal effort. It’s great for freezer meals! Freeze prepared black eyed peas in covered, airtight containers for up to 6 months. No soaking necessary! This recipe uses dry beans and they still come out perfectly tender, which means less prep work for you!...
Muffins are my go-to baked good when my sweet tooth starts nagging me. They’re so easy and quick and pretty much always turn out delicious. Plus, they’re basically a dessert that’s acceptable to eat for breakfast, and I just love that. While I love classics like blueberry muffins and carrot muffins, these vegan chocolate chip muffins have one major advantage that those other varieties do not: they’re made from all pantry staples....
I’m no stranger to vegan lasagna. I’ve even got a handful of recipes on this site, with various flavor variations and twists (check out my creamy mushroom lasagna and mushroom lentil lasagna), but this one is by far my favorite — thanks to the killer marinara sauce, roasted veggies and vegan basil ricotta. What You’ll Need Dried lasagna noodles. Almost all dried pasta is vegan (yay!), but check the ingredients to be safe....
Chinese food is very popular in India and the country has its own desi (local) version of Chinese recipes. Of all the Indo-Chinese recipes, the most popular are Chowmein, fried rice, and Manchurian. Today I am sharing the recipe of Veg Manchurian with gravy. History of Manchurian There are different stories behind the origin of Manchurian. Some believe that it came from Manchuria but a majority believe that it originated in Chinatown in Kolkata, India....
Doughnuts are one of my favorite sweet treats! But I don’t get to enjoy them nearly as much as I’d like. Vegan doughnuts are in short supply where I live. That’s why I came up with a recipe for legit vegan doughnuts a few years ago. They taste just like they came from a doughnut shop. But they’re also made just like legit doughnuts, which means they’re yeast risen and deep fried....
A refreshing jar of smoothie is my favorite breakfast, especially during summers. It gets ready in just 5 minutes, is very filling, tastes delicious, is nutritious, and everyone loves it. What more can you ask for in a good breakfast? Another good thing about smoothies is that you can make them in so many different ways by changing fruits and other ingredients that you never get bored of smoothies. Like my strawberry banana smoothie, apple orange smoothie, and Peach and mango smoothie....
I’m from Philadelphia, so this was bound to happen eventually. I mean, it does make me an expert on Philly cheesesteaks, right? I modeled these delectable vegan cheesesteaks after my favorite greasy sandwich from my favorite south Philly steak shop. Psych! I’m totally kidding. I’ve never even entered a south Philly steak shop, and I’ve never had a real Philly cheesesteak. But having lived in Philly I’ve been around the city’s famous steak sandwiches enough to have a pretty good idea of what they’re all about and I’m confident that I’ve created the best vegan Philly cheesesteak sandwiches out there....
Chickpea is a very popular ingredient in North India. Though it’s eaten all over India, the North Indian chickpea curries are very popular. There are different ways of making chickpea curries and today I am sharing a very simple yet delicious Vegan Chickpea curry recipe- Chole masala without tomatoes. Chole is the Hindi word for Chickpea. Another Hindi word for it is Kabuli chana. The presence of Kabul in the name itself proves that this ingredient which is loved so much in India was originated somewhere else....
I’m of the mindset that anything that you can reasonably add chocolate to, should have chocolate added to it. It’ll usually be better that way. So I really can’t tell you why it’s taken me this long to post a classic vegan chocolate cheesecake recipe on this site. Let’s just be thankful together that it’s here now! Vegan Cheesecake Essentials There are many a-ways to make a vegan cheesecake, and I think I’ve explored all of them at this point!...
Year after year I’ve been baking up imperfect batches of vegan crinkle cookies every holiday season. They were generally pretty delicious, but they weren’t the crinkle cookies I loved as a kid. Every cookie was either too flat, or to crumbly, or the powdered sugar coating would sink into the cookie and ruin the whole crinkle effect. (That batch was so tasty that my husband encouraged me to share the recipe anyway and call them smooth cookies....
One thing that’s been lacking in my life is a good vegan chocolate cookie. Yes, I’ve got cookies with chocolate, like my vegan chocolate chip cookies and vegan chocolate dipped macaroons. But what I really get to craving sometimes is a cookie that’s pure chocolate. You know? One where chocolate is the star of the show and not just an accent flavor! These vegan chocolate cookies are exactly what I’ve been seeking!...
I hope this isn’t a surprise: Jello is not vegan. Sorry if I just crushed anyone’s world. I didn’t find out until a year or so after going vegetarian that gelatin is made from animal parts. As far as jello was concerned, I really didn’t care. I did care about marshmallows (also made with gelatin — sorry!). But jello was never really my favorite. So when I decided to veganize jello it was really just for you guys and this blog....
A few months back I shared one of my favorite vegan Chinese recipes - Kung Pao Cauliflower and people loved it. Today I am sharing another Kung Pao recipe – Vegan Kung Pao noodles with Charred Broccoli. I love this recipe so much that I can have it every alternate day. The best thing is that it gets ready in 30 minutes and needs only a few basic ingredients which are easily available in almost every kitchen....
Have any of you guys worked in food service? If you have, you know it can be pretty nasty business. For example, you know those fancy looking dessert trays that the servers use to sell you sweet after dinner treats? They’re disgusting. At least in places where I worked, they were loaded not with fake desserts, nor fresh new slices of everything on a daily basis. No, usually the desserts on those trays hung out until they started to disintegrate, which can be a pretty long time....
Comfort food season is upon us. When is that, you ask? In my opinion it starts in fall and goes through the end of year holidays. It’s the time of year for indulgent meals of all kinds, not excluding breakfast! If you wanted to, you could have cake for breakfast. And I’m not saying I’d turn up a slice of my vegan pumpkin cake or vegan spice cake fist thing upon waking, but pancakes are a more socially acceptable form of cake....
A few months ago I posted a recipe for vegan French toast and I got a bunch of requests for a savory version. This was the first time anyone asked for that, even though I’ve posted multiple versions of vegan French toast in the past. Anyhow, I’ve never had savory French toast. But I did my research and from what I can gather, it’s pretty similar to its sweeter counterpart....
