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.
Happy “fry-day” y’all ! So stir-frying isn’t frying per se, but it does have the word “fry” in it so I’m running with it !
So I tossed some of the tofu into the sauce for the picture but the rest of it I kept out and just added it onto the mushroom mixture that was spread over rice ’cause the crunch of the tofu coating was so crispy that I didn’t want to risk losing any of that texture to it getting tossed in the sauce ! I did make the mistake of walking away from the mushrooms and onion while they were cooking and they got a little burnt (I don’t know if you can spot that in the picture or not) but the flavor of the sauce and the fresh green onion slices really masked a lot of the bitter flavor that could’ve come through otherwise. I liked this dish and think it’s worth making it again to see how much better it’d be if nothing got burnt !
I know technically speaking you’re not supposed to have honey if you’re on a vegan diet so I decided to see if I could replicate the flavor of honey mustard but with agave instead.
1/4 cup golden light blue agave
6-8 Tbsp. country Dijon mustard (depending on how strong you’re used to tasting the mustard in your original honey mustard, I’d start with 6 and then taste after mixing in an additional tablespoon at a time)
1/2 tsp. table salt
Halved red onion slices (optional)
14 oz. bag coleslaw mix
1.) In a small mixing bowl, stir the agave, mustard and table salt together until combined.
2.) Add the coleslaw mix and red onion slices (if using) to a large mixing bowl, pour the dressing over the coleslaw mix and toss to combine. Serve immediately.
I thought when I tasted the dressing on its own that the flavor of the agave and mustard were about 50/50 but once it got tossed with the coleslaw mix, it seemed like a lot of the mustard flavor went away so I added some pre-sliced onions we had in the fridge to the slaw and it seemed to add a nice sharpness to the slaw. I mention in the directions to serve the slaw immediately because I waited a while to take pictures of the slaw and by that point the salt in the dressing had drawn some of the water in the cabbage out and left the bottom of the bowl looking….watery. The flavor was still good but visually it wasn’t as appealing as it was when I first combined everything together.
Flipping through Plant-Powered Protein by Nava Atlas, I came across this recipe and the picture that accompanied it looked so good, I wanted to try it out for myself.
This recipe is not something you want to make if you’ve only got 15 minutes to whip something up but it did turn out to be as tasty as I’d hoped it would be. The cabbage and peanuts add a nice crunch in contrast to the softer udon noodles and mushroom-tempeh chorizo mixture. While it was flavorful, I didn’t think it was spicy enough so I used additional sriracha after I was done taking pictures.
I hope y’all like this as much as I did if you ever try making it yourself !
I was not paid in any form to promote this recipe/cookbook.
I usually only go shopping twice a week so it’s nice when I can find recipes that don’t need as many perishable items. To me, this recipe counts as one of those.
The tofu does get some texture from getting cooked in the oven but the star of this dish is the sauce ! The vegan mayo, sriracha (which I went for the maximum recommended amount) and rice vinegar creates a creamy, spicy sauce that has just a little tang to it. The green onions might seem optional but they add a nice sharp flavor and an extra texture to the dish. Oh the recipe never gives specific cuts for the tofu so I just cut mine into roughly 3/4-in. cubes.
This recipe came from This Savory Vegan, you can find the recipe here.
I was not paid in any form to promote this recipe or their website.
Back when I was still eating meat, I loved kung pao chicken so when I saw this tofu version, I wanted to try it out and see what it was like !
I liked the flavor of this dish and the addition of the water chestnuts (gives a great crunchy texture to the dish) but I do wish the tofu had more texture. In the recipe they say to just add it in with the current ingredients and there’s just not enough space or time for any of those cubes of tofu to get seared. Other than that though, it was a good dish ! If you ever get around to trying this yourself, when they call for 3 small green chili peppers, I used serrano peppers and left the seeds in. I also used pre-made broth rather than make the one recommended, made an extra batch of the tofu marinade to be added directly into the skillet, used reduced-sodium soy sauce and toasted sesame oil and forgot to add the sugar.
This recipe came from The Spicy Plant-Based Cookbook.
I was not paid in any form to promote this recipe or the cookbook.
This is one of my favorite vegetarian pasta dishes !
Ree Drummond knew what she was doing when she made up this recipe ! The sauce is creamy, you can still taste the tomato in it and because I added a ton of red pepper flakes, it’s also spicy. It really surprised me with how much pepper flakes I had to add in, I didn’t think the heavy whipping cream could temper the spiciness of those flakes like it did. The finely chopped yellow onion does give just a little bit of texture to break up the consistency of the smooth sauce and cooked pasta. Oh yeah, I’m never really sure when the vodka looks “reduced” so I just cook it until I don’t get hit with the smell of vodka anymore.
You can find the recipe on Food Network by clicking here.
I wasn’t paid in any form to promote Ree Drummond, Food Network, or this recipe.
Happy 4th of July everybody! I’m celebrating by playing games and watching 4th of july-themed movies/tv show episodes with my mom, eventually watching fireworks go off and eating some Hot Chick sandwiches with these delicious potato wedges !
It’s pretty easy to make these. Preheat the oven to 450 degrees F. For three people, we get three large russet potatoes, cut each into 8 pieces and place them in a large mixing bowl . Pour a tablespoon of extra-virgin olive oil over the potato wedges and toss to coat. Now take a 1.13 oz. package of seasoning (I use McCormick Grill Mates Chipotle Pepper Marinade Mix) and pour it over the wedges, tossing until fully coated. Take a baking sheet and line it with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Place the wedges on the foil and cook for 28 minutes, flipping them half-way through.
These potato wedges are so freaking delicious ! The chipotle coating gives it enough heat to notice without having to need something to drink and the potatoes are fully cooked. It’s also easy to change the coating to something else if you want to.
I was not paid in any form to promote McCormick’s.