CRISPY PEANUT TOFU AND CAULIFLOWER RICE STIR-FRY
This Crispy Peanut Tofu and Cauliflower Rice Stir-Fry has so many amazing flavors! It was not hard to make at all either. I got this recipe from one of my favorite vegan cook's website, the Minimalist Baker. The first step in this recipe was to get rid of the water in the tofu, by pressing it really hard and have it absorbed in a towel. This did not work so well for me. The tofu in the end did not get as crispy as I wanted it. On her website she gives good tips to make it crispy, I was just rushing it and did not wait long enough. Definitely need to check this one out. The flavors from the sauce you marinate the tofu in are seriously one of my favorite things in the world now. Another thing I need to try differently was the riced cauliflower didn't have the same texture as any type of rice, so maybe there is a trick to make that a little crispy as well. I will try this recipe again for sure, and see if I can figure out how to make that happen. But if you are looking for a very filling, satisfying, amazing meal check this one out. Listed below is the link to her website and how to make it!
VEGAN JAMBALAYA WITH HOMEMADE VEGAN CORNBREAD
This recipe was really surprising. The jambalaya didn't taste much like southern jambalaya like I'm used to being from Louisiana, but the flavors are still there and still taste so good. The cornbread was the best part! It was better than regular cornbread, nice and fluffy on the inside while staying nice and moist. I got this recipe from simple vegan blog, and I will be checking out more recipes from her site. They were both absolutely amazing and filling and just such comfort food was very satisfying. Below is the link for this recipe.
VEGAN POT PIES WITH HOMEMADE VEGAN BISCUITS
This is the one food I am ALWAYS craving! I love pot pie's. I used to make a really good chicken pot pie that everyone loved, but now I had to figure out a way to have one of my favorite dishes. I found this recipe on minimalist baker's website, she really has a ton of amazing vegan recipes. This was my first time actually making biscuits from scratch and it was definitely an experience. They did not come out as good the first time I made this, but I found out later that the butter must have gotten too hot while being mixed into the batter. Very important if you want them to rise your butter needs to be cold. The filling also came out really great, it was just vegetable broth with frozen vegetables and some flour to thicken it up. We enjoyed this meal with a mouth watering salad with all the great toppings. We like to add tomatoes, carrots, broccoli, hearts of palm, baby corn, and a vegan honey mustard that we get from Whole Foods. You have got to try this recipe for sure! The only thing we wanted was MORE, so we up'd the recipe the next time we made it. Enjoy! Below is the link to her site for this recipe.
EASY EASY VEGAN CHILI
This recipe was something I was exactly looking for. It turned cold just for one day in Houston like usual, and I was craving chili. I didn't want to spend all day making chili though, I still have to work. I came across this recipe, and I have to tell you that it is probably the easiest most tastiest chili you will ever have! The hardest part was just chopping up the vegetables, then everything goes into the pot and walah you're done! We added some vegan sour cream along with some vegan cheese and had a perfect quick meal for the day. Below is the link to try out this awesome recipe!
These vegan enchiladas were super easy to make and very filling! For this recipe I found it through Cookie and Kate's website. She makes her own enchilada sauce, which I have to say is super amazing! Probably my all time favorite enchilada sauce EVER! I really couldn't believe how easy it was to make also, I just remember thinking is this how they make enchilada sauce?! It's just a bunch of spices along with vegetable broth and some tomato paste and flour. For the filling, she uses broccoli, red bell peppers, red onion, and spinach. Her recipe is for vegetarian enchiladas so she does use monterey jack cheese. I just subbed this for vegan monterey jack. Absolutely must try this recipe, it brings all the flavors you are looking for when craving some Margaritas or just feeling like having some comfort food at home with the family. The links for her website are below. Thanks for checking it out!
VEGGIE POT PIE
This was a great idea, the veggie pot pie was so filling, and we had stew left over for the next day too. The idea actually came from seeing a Pork Pie being made, I've wanted to make a hot water crust pastry since seeing it on Bake Off a few years ago, so this was my first attempt at doing it! The recipe I used for the pastry was simple you can find it here, https://www.occasionallyeggs.com/vegan-holiday-pie-with-hot-water-pastry/, I wasn't able to get a stable dough by rolling it out and laying it into the mold, but i was able to press it out by hand to accomplish it. And for the stew I found this amazing recipe https://lovingitvegan.com/vegan-stew/ and then added some more of my favorite veggies like zucchini and peas.
EASY VEGAN BUTTER CHICKEN
So when Katie and I first got together, she thought she didn't like curry dishes, even though she had never had them. Back then I made her a Butter Chicken dish and she fell in love. She found this wonderful vegan version that we made and it was amazing, check it out here https://earthofmaria.com/easy-vegan-butter-chicken/.
GARLIC MASHED POTATOES
W/ Mushroom Gravy
The final product doesn't look the most appetizing, but believe us, it is delicious! In this recipe we used 5 lbs of gold potatoes, a ton of mushrooms and vegetable stock for the gravy, and to add the garlic flavor to the potatoes at the end, we sauteed some onions along with the garlic and added it at the end to have a final product of amazing garlic mashed potatoes with a mushroom vegan gravy and a side of vegan garlic toast.
This is so fast and easy it is one of our go to recipes. It is whatever fresh veggies you have on hand. In this case we had eggplant, bell peppers, broccoli, mushrooms, onions, zucchini, and squash. All of this sauteed in a mixture of medium sweet soy sauce and miso paste. Served on whole wheat tortillas, add a drizzle of Hoisin for a sweet tang to balance the umami of the miso.
with side of cabbage casserole
For this we were in the mood for something Mexican, but we also needed to use up the cabbage we had left over before it went bad. So we used our favorite green bean casserole sauce recipe from the Minimalist Baker, https://minimalistbaker.com/vegan-green-bean-casserole/, and poured that on top of fried cabbage. For the tostadas, we baked the tortillas for about 7 minutes a side to harden them up. Then we fried up mushrooms, asparagus, assorted bell peppers, and diced onion. We used Impossible ground beef for the fake taco meat and used a reduced sodium taco seasoning fried in water. And finally piled the veggies and fake meat onto our tostada shells, added some black beans and Daiya cheese and broiled them to perfection!