Vegan “Sour Cream”
Begin by heating olive oil in sauté pan over medium heat. Lightly toss lime juice, mushroom, bell pepper, and onion together. Sprinkle on taco seasoning. Transfer mixture to hot pan and lightly sauté for about 5 minutes. Serve on a warm tortilla topped with avocado, tomato, green onion, vegan “sour cream” or anything else you would like.
Inspired by Theinkedvegan, I couldn’t help but make my own version of it when I spot those extra mushrooms sitting in my fridge.
Gravy - Boil half a chopped onions, 1 clove of garlic, sprig of thyme, a table spoon of soy sauce, and chopped mushroom together until all ingredients are softened. Add a dash of nutrition yeast, I mean, dash - go easy on them because the gravy may end of tasting like, um, nutritional yeast, instead of gravy. Then thicken the liquid with starch water (1 teaspoon of potato starch + 1 table spoon of water). Call me weird but I also added a tiny bit of blackstrap molasses and I feel it give just a touch of that deep red meat flavour a gravy has. Salt and pepper to finish.
Mash - steam potatoes (I also added kumara as I only have one potato left) and mesh them up with a bit of water.
Chia Pudding Bowl with granola (buried under the fruit) mango, strawberries, kiwi, blueberries and finished with some raw coconut flakes
¼ cup chia seeds
1 ¼ cup almond milk
Pour chia seeds and almond milk into a mason jar. Shake well. Place in refrigerator for 5 minutes. Shake again. Leave in fridge for at least 2 more hours or until chia seeds have absorbed the almond milk.
Inspired by a traditional Japanese dish usually composed of scrambled eggs and chicken mince. To make up the similar colour profile I used sweet corn quickly boiled in a miso broth, scrambled firm tofu with soy sauce, sugar, and minced ginger, and boiled baby green peas. All served over a bed of rice.
The simplicity of the dish showcases the beautiful produce and really make you appreciate the delicate aroma of tofu,ginger, and soy sauce. Let along how easy it i s to make!
Creamy and delicious vegan Mac and cheese made with wholesome ingredients. No fake cheeses made out of hydrogenated oils or other weird chemicals 😖
VEGAN MAC & CHEESE
6 oz whole grain pasta
½ cup baked sweet potato 🍠
3 tbsp cashew butter
2 tbsp pine nuts
2 tbsp almond milk
1 tsp mustard
½ tsp salt
¼ tsp black pepper
Little nub of jalapeño*
Bring water to a boil in a large pot. Once boiling add pasta. While pasta cooks blend remaining ingredient
in a high speed blender. Mixture should form a smooth creamy yellow sauce. Once pasta is done, drain water and toss sauce with pasta. Serve with sliced tomatoes and jalapeño slivers.
This post was created in partnership with Earth Balance. All opinions are my own.
Readjusting to home is strange. In Italy, I walked. I walked miles and miles every day—without even realizing, I’d find myself clocking 11 or 12 miles on my daily explorations, rapt as I was by every corner, every cobblestone, every leaf and church and cliffside. As I’ve lamented before, LA is not a walking city. It’s a city bound by the grid of streets and the crush of vehicles rushing to get to meetings and the grind of folks hustling to live out their dreams before they die. It’s a strange place to come home to after one has finally, briefly, settled into deep relaxation.
On one such walk, from the tip top of the tiny town of Positano on the Amalfi Coast, I descended a set of staircases from the Chiesa Nuova (the “new church”, which is not at all new, as my Airbnb host pointed out) down to the spiaggia grande (the main beach). The steps took me by one fragrant plant and tree after the next: Lavender and jasmine to olive and rose geranium, citrus blossom and rosemary to lemon and fig.