My mom and me took the actual beef version of this recipe (which I have no clue where we got this recipe from) and switched out the ground beef with Impossible meat and used a vegan beef cube dissolved in hot water in place of the original beef broth. We thought it turned out pretty enough to show y’all:
Mommy and me were fixing up some oven-roasted potato wedges and the Impossible Jalapeno Burgers today and when it came time to cook the patties, I started off using a wooden spatula ’cause I was using a cast-iron skillet and didn’t want a plastic one to get possibly melted from the heat. When it came time to flip the patties, it was a disaster. One patty just fell apart and the other had all the wonderful seared crust stick to the skillet ! I switched to a metal spatula and it made all the difference ! That sharper, flatter edge to the end of the spatula helped it get under the patty and flip it over without the patties breaking apart. I won’t be making that mistake again.
Today I had ice cream for the first time in what feels like a while and man, I forgot how freaking delicious it can be ! My mom and me got a book a while back called “Hello, My Name Is Ice Cream: The Art and Science of the Scoop*” that I might start to really read ’cause it would be amazing to just fix up any flavor that sounded good instead of being restricted to whatever was in stock at the local grocery stores. What’s your favorite ice cream flavor (vegan or otherwise)?
I love oranges and I love tofu so why wouldn’t I try this recipe out?
Between the orange juice in the sauce and the orange zest, you can definitely taste the orange in this ! As far as crispiness goes, I didn’t get a crispiness but I did enjoy the texture that got added to the tofu. I don’t think the sesame seeds really added anything but the green onions did add color, a different texture and a nice sharp flavor to the dish.
This recipe came from Make It Vegan by Ashley Hankins, you can get the cookbook on Amazon and Barnes and Noble at least.
I was not paid in any form to mention the cookbook, recipe, Amazon or Barnes and Noble.
With a recipe title like that, how could I not want to try it ?
This wasn’t as good as I was hoping it’d be but it’s good enough that I’d like to try making it again with some variations. One, I’d skip the parsley, it adds color but not enough flavor and secondly instead of using bottled cajun seasoning, I’d try their recipe for cajun seasoning. It isn’t shown in the picture but I sprinkled some crushed red pepper flakes onto this for a little bit more flavor and thought it improved the dish. Don’t know when I’ll get around to trying this again, but when I do, I’ll let you know !
I had to go to Savannah for some car repair and while the car was worked on, mommy and me hung out at Barnes & Noble and we just couldn’t help ourselves and ended up getting some new vegan cookbooks !
This recipe is great for both people who love spicy foods and want more of a mild dish. You definitely get flavor and texture in the meal but until you bite into a chile de arbol, you really don’t get any spiciness but once you do take that bite, oh man did it bring the heat ! I knew I’d be passing off my bell pepper pieces to mommy so I doubled the 1-inch green onion segments and there was still plenty of sauce to coat everything. You have to make up a batch of their Crispy Baked Tofu for this recipe and the tofu does live up to its name, it is crunchy… until it gets coated in the sauce. While it does lose the crunch factor, it doesn’t feel soggy or mushy and in fact actually has a bit of meaty texture to it. Mommy and me loved this and I hope y’all will too !
I got this recipe from Make It Vegan by Ashley Hankins (you can get it from Barnes & Noble but it’s also available through Amazon).
I wasn’t paid in any form to promote this recipe, the cookbook, Barnes & Noble or Amazon.
I tried out this recipe I came across on the internet for “fry-day” and it was a disaster ! Onions were black by the end and potatoes looked browned but I think absorbed a lot of the oil, etc. The frustration with not having it turn out good and not having a recipe to share with y’all plus in an unrelated conversation, my mom mentioning quality over quanity sort of led me to wonder, as a reader, would you rather:
A.) Have me share recipes practically everyday that weren’t mine but hey, you get something new to look forward to everyday or…
B.) Only see recipes that I made up myself,even if that meant going who knows how many days without posting something but knew when I finally did that it should be delicious or…
C.) still go with posting only original content but keep you updated daily with the attempts of getting that eventual recipe I’m proud of or…
I love tacos and when I saw all the spices they had going into this, I really wanted to try it out !
So I’m not gonna lie, either in my attempt to get browning or because I left the skillet on the stovetop even after turning the heat off, the vegan chorizo was a little dry but still full of flavor. A squeeze of lime juice added enough moisture to the chorizo and even more flavor to the taco. Even with the browning, the chorizo was a little on the soft side so the red onion slices added a nice crunch to the dish. Please do not make the same mistake I did when it comes to the pulsing part of the instructions. I got a little iffy on whether all three ingredients were chopped so I pulsed it just a little bit longer when I should’ve just stopped where I was at. There’s gonna be stirring around that will break up the mixture even more and because of how much I pulsed, some of the chorizo was so small and crumbly, I couldn’t even keep it in the taco, it just kept spilling out ! The cilantro did add a pop of color but I don’t think it added much flavor so for anyone out there who doesn’t like cilantro, you should still try this taco out ! Just a couple of ingredient notes, 1.) I used regular chili powder instead of mild and 2.) between Mexican oregano and oregano, I used Mexican oregano.
If you’d like to try and make this yourself, click here.
I was not paid in any form to mention this recipe.
This is something that’s been in my family’s collection of favorite recipes for years !
Depending how long you go between shopping trips, this is great for fixing near the end of that time. The only real perishable item are the green onions otherwise it’s sour cream, frozen spinach (thawed and broken up), pepperjack cheese, corn tortillas, canned enchilada sauce (we used to use hot enchilada sauce but they stopped selling that here so now we used medium) and ricotta cheese ! Since there’s only 3 of us, this recipe will last us two days which is nice when you want to have a day off from cooking. I really wish I could remember where we got this recipe from so y’all could make this as well but it’s been so long and we never wrote the source down.
Take care y’all, especially to those suffering from the effects of the fires in the western United States, Hurricane Ida and those living in Afghanistan that don’t want to be there.