HAAAAA HA HA. GET IT??! NUTS!!!!! Yeah. OK. So finally, there’s vegan cheese that doesn’t gross me out, and it’s made out of nuts. But it’s also super expensive, so I usually just make some vegan cheese. Cashew ricotta is quick and easy for a creamy filling/topping; nutty nooch is just nuts/seeds of my choice–usually…
Tag: vegan eats world
Jamaican-style curry with plantains and squash, plus collards and red rice
Another week, Vegan Eats World recipe. This is a nice, spicy coconut curry with some sweeter elements–pumpkin, plantain, allspice. I thought it needed a nice green veggie, so I prepared simple ribbons of collard greens in coconut oil with red onion, ginger, and garlic. And a mix of red rice and brown rice to tie…
Millet mango peanut salad and spicy black-eyed pea patties
Continuing my Vegan Eats World tour, tonight’s dinner is the millet mango peanut salad with black-eyed pea patties on the side. I don’t cook millet often, and usually mango is reserved for the boyfriend’s snacking needs, but these sounded like a lovely combination. And–besides the mango and all the dry ingredients–the veggies and aromatics were…
Curry laksa with oyster mushrooms
This week I actually planned ahead – at least three meals from recipes I haven’t tried before, using some ingredients I don’t normally cook with. Tonight it’s laksa, a (typically nonvegan) Southeast Asian specialty featuring a rich curry broth with rice noodles and herbs. I followed the recipe from Vegan Eats World, so it’s probably…
Just spent an hour going through some cookbooks I like but don’t cook from often enough, looking for recipes I wouldn’t normally attempt because they have ingredients I don’t regularly buy and/or seem super complicated and time-consuming. I’ll try to make a few of these every week while I can. I’ve got recipes from Isa…
Vegans Need Sauce 