I love Thai curries with coconut milk and they can easily be made vegan. See my recipe below for how to make a flavorful and comforting Vegan Thai Curry Soup.
Thanksgiving and many other holidays can be very meat-centric, but it doesn’t have to be! I have been making this Tofu Stuffing Casserole for 10 years now and I bring it to every Thanksgiving, Friendsgiving, and Holiday party. It is always well-received and devoured by family and friends. It’s a great source of protein and has soooo much flavor!
One of my favorite Chinese dishes to eat is Mapo Tofu. I love the tongue-numbing features of the Szechuan peppercorns, the depth of chili flavors in the sauce, and the texture of the soft tofu that perfectly absorbs the sultry sauce. There are only a few restaurants I have been to that do Mapo Tofu excellently. I have been disappointed with most so I set out to make one of my favorite Chinese dishes from the Szechuan province. You can make this as mild or spicy as you prefer!
Ful is a perfect weekday snack, appetizer at a party, and veggie barbecue accompaniment during those warm, but limited summer months. And best of all it’s ethically guilt free insofar as it’s a vegan snack that is quite healthy and nutritious. You can find Fava Beans in the international section of most grocery stores.
This recipe is perfect for a weeknight when you want something tasty and healthy but don’t have a lot of time. Upton’s and the Jackfruit Company also marinate their jackfruit ahead of time so you really don’t have to add that much flavor to them, but as someone who loves spicy, flavorful food, I still add many spices to fully bring out the flavor. You can easily eat these fajitas in a corn tortilla as a taco or just in a bowl by itself with some toppings. Either way it will be delicious.
When I do make brunch at home, I am going for healthy and tasty. So this is my interpretation of a somewhat healthy/tasty chilaquiles recipe. I had leftover ingredients from enchiladas I made a few days before so I thought why not make a brunch version of an enchilada with my favorite part of the enchiladas…the red sauce!
I absolutely love Indian food and now that the weather is getting colder, I’m craving thick, hearty sauces even more than I usually do (which is usually a lot even when it’s the summer). While Indian food has the reputation of being challenging to cook, it’s all about having the necessary spices on hand! I have always found cooking with spices a very intuitive process, which lends itself really well to Indian cooking.
Who doesn’t love a hearty piece of breaded eggplant smothered in marinara sauce and cheese?! Eggplant Parmesan is one of my favorite cozy dishes to make for a dinner party because it’s delicious, filling, and serves many people. However, there are many components to it and it can get time consuming. If you don’t have a lot of time to dedicate to this, you can definitely make the components at different times or make some shortcuts (e.g. sauce in a jar)…
I feel like there’s a plethora of delicious taco joints throughout Chicago, but I have a hard time finding delicious Enchiladas in the city. Maybe I’m just not going to the right places, but the more authentic places tend to not have the best vegetarian options for their enchiladas even though their sauces are phenomenal. They are always vibrant and flavorful. One of my favorite “Mexican” dishes are enchiladas because of how saucy they are…
I was inspired to cook Szechuan Eggplant after purchasing some Japanese eggplant from the farmers market. While I have cooked with regular eggplant many times, Japanese eggplant is long, lean, and purple. It’s absolutely beautiful. Szechuan eggplant is also quite simple to make, but you do need to baby the eggplant a bit since it is really easy to overcook and undercook it.
Do you love grilling but are a vegetarian or vegan? While grilling in the Midwest tends to be meat-centric, you can go all out with delicious and satisfying plant-based options like Brussels sprouts. Just marinate the vegetables like you would need to marinate the meat and plan ahead a tiny bit so it can marinate for at least 30 minutes.
Hosting or going to a dinner party? Not sure what to make? Want to bring something different from the usual cheese and crackers? A beet tartare crostini will not only impress your guests, it will also please your gut. While beets do take time to prepare, they are absolutely gorgeous and vibrant (oh and healthy) – I wanted to make a unique and fun appetizer for a dinner party I went to so I figured why not make a twist on a traditional beef tartare? The beet tartare crostini was not only beautiful to the eye but also extremely pleasing for the palate.
My recent trip to New Orleans was quite inspiring when it came to trying and exploring new and dynamic flavors. I was exposed to amazingly delicious Creole and Cajun cuisine (and I learned that these are distinct from one another as well) and wanted to explore making a vegan version of a New Orleans classic, Crawfish Étouffée. The étouffée sauce is traditionally made with butter and a meat or seafood stock, but I used soy butter and a veggie broth instead. I also made it with pan fried tofu instead of crawfish.
I love making this on busy weekends when I have a bit more time to cook than on a weekday but not quite enough time to make a frittata or something more elaborate. This is also great for a busy weeknight because all you really have to do is chop some vegetables, season them, and add in the eggs. It’s probably one of the fastest dishes I make. Depending on what I have, I love to mix up the vegetables, dill is quite inspirational for me as dill and eggs go together perfectly.
I love Chinese food but unfortunately the more fast/convenient Chinese food places tend to be high in sodium without fresh vegetables. This recipe is also based off of my mom’s Chinese food recipes. What I love about this dish is that it is hearty, delicious, and affordable! I am all about the sauces and I love this garlic sauce!
This recipe emerged from necessity. I was 19, broke, a vegan, and in college. I needed something cheap, quick, healthy, and abundant. This recipe has become a staple of mine and I still eat it throughout the week many times. It has staying power. It’s easy to make and yields a lot of food. I usually like to make this on Sunday night in preparation for the week.
I love Thai food so much but I don’t live close to good Thai places. If I want to eat high quality, authentic Thai cuisine, I have to venture out to the Northeast part of the city, which I am happy to do in warmer temperatures, but in the winter, I just want to eat delicious Thai food in the comfort of my own home. The delivery options around here have been disappointing me with a watery, bland dish that they call Red Thai Curry. This is why I make my own Red Thai Curry – it is much more flavorful, cheaper, and healthier than ordering it out! I prefer a thicker Thai curry sauce and I think this recipe has given me the best results.