Sandwiches Made Meatless! Yay Sandwiches!!! »
Is there any meal more perfect than the sandwich? No. No, there is not. It has everything! Carbs, protein, veggies, and condiments of every variety! Of course, most people associate sandwiches with meat and cheese, and while that’s often the case, a meatless sandwich is not only easy, it’s tasty as all get out! In addition to just subbing vegan meats and cheeses into your favorite sandwiches, there are all sorts of inventive and interesting things you can do with your meat-free sandos. Some of my most prized veg sandwich memories include things like fried peanut butter, jelly, and banana, grilled tofu topped with fresh veggies and Nayonaise mixed with pesto, and my most favorite, an open-faced meatloaf sandwich, topped with scrambled tofu and hollandaise sauce, as served at Portland’s A.N.D. Cafe. It’s so easy to recreate, and worth every irresistible bite. Give it to me now!
Some other great recipes:
Fried Tofu French Toast Sandwich. This is on the list because there is nothing, but NOTHING, better than a breakfast sandwich. Except maybe two breakfast sandwiches. This one is savory, sweet, and scrumptiously satisfying.
Lemongrass Tofu Banh Mi with Sriracha Aioli. The only thing better than this flavorful Vietnamese sandwich? Adding Sriracha to it. Oh, and this recipe is easy to boot! That’s a win/win for your busy schedule and your hungry tummy!
Smokey Miso Tofu Sandwich. There isn’t much to say about this other than: make it immediately. Immediately. Gone are the days of a slice of watery tofu between two slices of stale bread! Now it’s all about that salty, smoky, and deliciously rich miso tofu. Eat it on everything.
This post was brought to you by Nasoya! Thanks, Nasoya!
It’s Fall! Here Are Some Comfort Food Makeovers! »
When I first went vegan, I wasn’t worried about a lot of things. I wasn’t concerned about where I would get my protein, and I didn’t stay up at night wondering if I’d die from lack of B12. I did my research and was fully prepared to eschew meat and cheese and knew I wouldn’t get scurvy from a lack of Vitamin Steak. (A real thing.) (Not.) No, what I worried about was how my family would take it. Would my mom be bummed that I didn’t want to eat her spaghetti and meatballs? Would I have to turn away from my grandmother’s beloved roasts? Would the fact that I didn’t eat Corned Beef and Cabbage on St. Patrick’s Day drive my dad crazy?
Well, as it turns out, yes and no. At first, my family didn’t love that I couldn’t eat the same foods they held so dear, but after a while, they saw I was serious about this transition, and they got on board. Together, we adapted and developed old family favorites. In fact, it turned into a fun (and delicious!) challenge; each of us trying to figure out whether cashews or coconut milk made the best creamy soup base. Food once again became a bonding experience and I no longer felt left out—and they no longer felt like they were losing their daughter/granddaughter to the dark (read: tofu) side! Even better, we found some new and exciting dishes that we’ve integrated into our rotation as part of our new family traditions. Here are some of the best ones:
Mac and Cheese. Everyone is obsessed with a good mac and cheese. Rich, creamy, and decadent, it’s the perfect food. You know what’s better than traditional Mac and Cheese? This light and delicious version made with silken tofu. So. Freaking. Good.
When it comes to lasagna, I am basically Garfield. Give me a giant pan of the good stuff, and leave me alone for a few days. This version is so tasty that my cheese-loving dad begs me to bring it on holidays. Dig in.
Comfort food to me means something I turn to when I want a hug. Something familiar and guaranteed tasty. My go to dish before I went vegan was Chinese Chicken Salad. Man! I loved it so much! Well, it turns out when you sub in tofu, it’s just as scrumptious! This recipe is the bomb dot com (sorry, not sorry).
This recipe was brought to you by Nasoya!
Pizza Cake has taken over and now it’s time for us all to make the vegan version. Thanks to the geniuses at Maximum Salad, we have a way. God is good. Let us do this. (If we are dead tomorrow via Vegan Pizza Cake, let people know it was worth it.)
Mistress Ginger Cooks: Vegan ShowGirl Supreme creates cruelty-free recipes for all! »
Mistress Ginger, the self-identified “vegan showgirl supreme,” has created a new cookbook that’s aimed at “burly truckers” and “pink-haired divas,” and everyone in between.
With recipes like “French-Kissed Toast,” “Drizzle Me Dressing,” “Miso Sexy Soup,” and “Flaming Stir-Fry with Hot Mess Dressing,” this is definitely not your average cookbook. In between lasciviously described culinary creations (each recipe sets the scene for a different scandal, like having a male suitor up for chai, or preparing “love juice” for your boyfriend), Mistress Ginger includes lots of fun photos of brawny men bedecking her, sometimes in suggestive poses. Let’s just say it’s really clear what she means by “Pound-Me Cake” (a real recipe!). In addition to the clearly fabulous stories and sass interspersed, I also love that Mistress Ginger brings an intersectional perspective on LGBTQ rights and animal rights:
I hope that we can recognize how all movements for liberation have striking parallels, how no one is free when others are oppressed, and how our daily choices can support freedom for everyone on all fronts.
I couldn’t agree more! Here’s one of my favorite recipes from Mistress Ginger Cooks: Kickass Guacamole!
posted with permission from Mistress Ginger Cooks!
3 ripe avocados
3 tablespoons diced onions
3 tablespoons diced seeded tomato
3 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon minced garlic
1 tablespoon minced jalapeño chile
Freshly ground black pepper
Here are Mother Nature’s instructions for making gorgeous guac. I am just the messenger. She said, and I quote, “Mash the avocados in a medium bowl with a fork. Stir in the onion, tomato, cilantro, lime juice, garlic, and chile. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.” Mother Nature cuts to the chase, doesn’t she? Use within 2 days, as if that will be an issue.
4 Super Delicious Labor Day Recipes! »
When I was a wee child, I wasn’t that into Labor Day. Not only did I have no appreciation for a holiday that honors people who fought hard to ensure we only have to work 8 hours a day (I was but a kid!), but, more importantly, I knew it meant the end of summer. And the end of summer meant the end of beaches, picnics, and lazy days by the pool. Boo!
However, as I get older and my appreciation for workers rights and also delicious barbecue grows, I have a new-found love for Labor Day. This summer, my friends and I will rent a house on the Pacific and spend our time boogie boarding, playing board games, and eating all of the BBQ we can get our greedy little mitts on. And since eschewing meat doesn’t mean eschewing tasty eats, here’s a few recipes to ensure that’s true:
1. Seven words: Crispy Tofu Tacos with Creamy Lime Drizzle. I don’t think I need to say anything more, but these are the world’s best tacos. Savory and scrumptious, they combine perfectly grilled tortillas, marinated tofu, and a creamy lime drizzle that will BLOW YOUR MIND. Make (and devour!) these immediately.
2. You don’t think tofu is hearty enough to make the perfect meal? This Go Green Tofu Burger will prove you wrong. Thick, flavorful, and juicy, it’s the ideal recipe to kick off Labor Day with. Or any day, really.
3. Jamaican Jerk Spiced Tofu Kebabs are out of this world. A spicy, savory, and sizzling addition to your Labor Day festivities!
4. This is toasted coconut chocolate pie is the ultimate dessert. I mean, come on. What’s better than chocolate, pudding, fudge, and whipped cream (I made mine by whipping up cold full fat coconut milk! Easy)? Nothing.
Now, get to grilling. And save me some grilled tacos! And also a slice of pie. OK, two slices of pie. (Fine, maybe three slices of pie. And that’s my final offer!)
This post was brought to you by Nasoya!
The Best Tofu I Ever Ate! »
You guys! I’m writing about delicious tofu for Nasoya and I’m really enjoying it so far and I want to share the posts because TOFU YUM. Get into it:
I used to be ambivalent, at best, about tofu. I simply saw it as a white, square block of jiggly goo that tasted like nothing. Even after being vegetarian for quite some time, I pretty much avoided (what I thought was) the flavorless block like the plague. However, one dish changed that all.
My friend Hannah loves tofu. She loves it so much. Honestly, I was kinda freaked out by her love for something I considered so “meh”. Well, with one simple, easily remixable kinda-recipe, she showed me the tofu lovin’ light. Hang onto your hats, because you’re about to become a tofu convert.
This isn’t so much a recipe as it is an idea. Feel free to play with the spices, but the premise is oh so easy. You just press your extra firm tofu to get all the excess water out, cut it into cubes, and then cover it in a mixture of soy sauce, nutritional yeast, potato starch, paprika, garlic powder, and onion powder. Mix it up and create a scrumptious sludge to coat your tofu with Then, you put some coconut oil in a pan on medium-high heat and fry those suckers up. What’s next is totally up to you! You can toss the tasty cubes in pasta, throw ‘em on nachos, top a salad, or just snack until you’re full. Which, with all the delicious protein in tofu, won’t take long.
After becoming a convert to tofu and its delicious ways, I became insatiable. I mixed it into puddings, baked it with a cornmeal topping, and fried it up with sauces and spices. What I learned is that tofu is a gorgeous blank palette. It soaks up all the goodness and turns out dishes that are not only tasty, but oh so good for you. I’m now proudly Team Tofu all the way!
You will never ever never ever guess what this vegan tuna sashimi is of. NEVER EVER. And if you do? GOOD ON YOU, SUPER GENIUS. As a reward for being so much smarter and better than the rest of us, please make me all of the amazing vegan sushi in this delicious Thursdays With Wanda recipe post KTHXBAI.
[h/t furika ke]
Need a side dish for tonight? I just made Isa’a caramelized beets, and they were delicious! Mine came out pretty close to what the picture on The PPK looks like, maybe a tad more charred. Oops! That is what happens when you ignore instructions like “cut 3/4-inch chunks” and dice them very small instead. Doesn’t matter, still delectable. I just have to do a quick shout-out to my internet friend Angie for guiding me to the recipe in the first place!
May I suggest buying beets with the greens still attached, as opposed to loose beets, to make this recipe? The greens and stems are absolute perfection sautéed! [Ed. note: this sounds like crazy talk] All you need is a little salt, pepper and olive oil. While Isa suggests serving with quinoa, I shudder at the notion. Not only does quinoa taste just awful to me, I’m uncomfortable for days after eating it. This affects about one in 15,000 vegans.* If you don’t do quinoa either, and you’re out there, reading this, know you don’t have to hide it anymore! We’re out there, I’ve found others, you’re not alone.
*I made that up, it’s a number based on emotion. The emotion of isolation.
I have a confession to make: I don’t like nutritional yeast very much. Over the years, I’ve acquired a taste for it in very small amounts, but it is not my favorite thing. That being said, I am totally obsessed with this Macaroni and Cheeze recipe via From the Garden! I make it at least twice a month, if not more! I don’t know what it is in here that makes the nooch so palatable for me, whether the richness of coconut milk or the combination of ketchup and mustard (my fave). I love baking the macaroni and cheeze with blanched broccoli, and recently I baked it in muffin tins (350F for 30 minutes). That was great because they come out crunchy around the edges and remind me of Cheese-Its, which I was quite fond of. I didn’t even try to grab a pic because the savory mac-muffins were not pretty, just incredibly tasty! Oh yeah, Sriracha lovers, you can sub that in place of Louisiana hot sauce. I know that because it’s what I do!
Recipe: Vegan Wild Leek Pesto! »
Preface: My friend Andy Bly is from a tiny town in western PA (Kane represent!) that is apparently obsessed with ramps. Ever since I met him, he’s been telling me about his leek pesto and how he would make me a vegan version! Finally, he did. So he gives me two jars and tells me, “careful, it’s early in the season so they have a lot of bite.” I’m like, whatever bro. I tried the pesto in some pasta when I got home…holy cannoli! My eyes were watering! BITE INDEED! A few days later, when I was brave enough to give it another try, I found the perfect bread-to-pesto ratio and topped it with some sautéed mushrooms. Perfecto!
I thought all the vegans would enjoy this recipe and Andy was kind enough to write it up for us! He’s also a pro photographer, so I made him document the harvest. Pretty pictures, no? Take it away, Andy!:
You might know these pungent green friends as ramps, but to me—and everyone else who grew up in the Pennsylvania Wilds—they are simply leeks. Most everyone has their own secret spot outside of town where they go to dig the leeks (this is serious business). There’s even an entire Leek Festival held for the annual appearance of our smelly perennial. The wild leeks usually begin to appear shortly before Easter and more often than not in this area, they provide hope that another brutal winter is coming to an end.
Because of the whacky Spring we have had this year these leeks were fairly potent and in the interest of my fellow passengers on the journey back to New York City, I decided to turn this year’s crop into jars of pesto. The wild leek pesto adds a really nice bite to pasta, crostini, pizza or any other favorite dish of yours. Here is the typical recipe for the pesto itself:
1 bunch or 4 cups wild leeks (stem and leaves)
½ cup pine nuts
1 clove garlic
3 Tbsp. extra virgin olive oil
salt and pepper to taste
zest of one lemon
1. Cut off the roots and wash the leeks well, removing all dirt. Drain and dry.
2. Lightly toast the pine nuts in a dry pan until they are just starting to turn golden on one side. Remove from heat.
3. Put all ingredients except olive oil in a food processor and pulse until well combined. With the machine running, drizzle in the olive oil until a desired consistency is reached. If you like your pesto a little creamier, add more oil. Taste to adjust seasoning.
4. Serve or store in the fridge.
Just a warning that you may want to avoid close conversations or any physical displays of affection as these wild leeks pack quite the punch!
Yay thanks for sharing with us, Andy! You can follow Andy on Instagram (82acb) and Tumblr. And if you are admiring that poster below the jars, it’s from another Kane gem, The Laughing Owl Press. If you like letterpress, they are your new favorite people!
So, who is going to try this out? Is anybody also from the sticks and totally has a secret ramp spot?? So cool!