Skip to main content


Showing posts from 2018

Baked Sweet Potato Hash Browns

Lately, I've been eating some real simple ass meals. This is the exact reason I haven't been posting any new recipes. Y'all don't need me to share 40 different ways to air fry your tofu and steam some broccoli, now do you? Didn't think so.

The holiday season is upon us. For a lot of folks this means lots of get-togethers, eating out, alcohol, parties, shopping, brunches (hopefully), and not a lot of time to take care of your house and yourself. I mean it takes a lot of convincing to get me to go grocery shopping and honestly it's the absolute last thing I want to do when I've worked all day, shopped, wrapped, and office partied. So it often gets put all the way off and so does laundry, sweeping, etc. 
Anyway, this is a great little brunch potluck bring-along for those of us who need to pinch pennies and schedule time to take a shower or dust the living room. This morning me and my long ass to-do list tossed these ingredients together and popped it in the oven…

Green Tomato Curry

There's a big long explanation on my previous post about why y'all are gonna be flooded with green tomato recipes for the next few days and I'm not really in the mood to rehash the whole thing; so if you're curious about the "why" behind this click here. Otherwise welcome to another in a long series of green tomato posts.

This curry is pretty much the perfect weeknight meal for the busy family. It's cozy, tasty, quick to throw together, and uses up those little suckers you've just pulled from your garden. Did I mention that it's tasty? Oh yeah I already said that. My bad.

Green Tomato Curry 2 tbsp coconut oil
8 garlic cloves, minced
1lb green tomatoes; roughly chopped
1lb potatoes, roughly chopped
1 1/2 tbsp garam masala
2 tsp salt
1 tsp turmeric
1 c vegetable broth
cilantro, to taste
Get your oil hot in your fave soup pot.Toss in your minced garlic and get it nice and brown.Add in your tomatoes, potatoes, garam masala, salt, and turmeric. Cook for…

Green Tomato Gratin

Y'all! Vegan MoFo was so fun this year. I took a few days off after the month long post-a-thon and now I'm back. You can expect a new recipe at least once a week until MoFo 2019.

During my blog break post-MoFo, my band played some out of town shows (which is why I missed the last few daily prompts). After driving through the night to get back to work the next day, we slept for a couple of days and 4 days later, we played another show this time in our home city (don't worry this totally ties into the recipe below but I hate long monologues before recipes so it's also a short story).  My friend Chance showed up at our recently rested home turf show with like 15 pounds of green tomatoes. This has got to be my fave time of year. It's that time of year when all my friends are pulling their gardens and don't know what to do with all those green delicious morsels.

I know what you're thinking: "just google it." Great idea but have you actually googled &qu…

Roasted Broccoli Radish Salad

I'm that annoying person who always brings veggies to the potluck. Mainly because vegan potlucks are usually filled with vegan junk food and non-vegan potlucks usually don't have anything I can eat and honestly I can't consider something a meal if my plate isn't mainly greens. I'm not going to lie to you though I do love me some vegan junk food. I just love it more if there is nice big salad accompanying it.

This is one of my fave flavor blasters to bring to the potluck zone. 

Roasted Broccoli Radish Salad 3 heads of broccoli, broken down into florets 2 bunches of radishes, quartered 1 c grapes 1 small sweet onion, thinly sliced juice from one big ass lemon 2 tbsp rice vinegar 2 garlic cloves 1 tsp stone ground mustard 1/4 olive oil 2 tbsp minced mint salt and pepper to taste Roast up that broccoli and radish at 400 until it's tender af.Mix together the lemon through salt and pepper and set aside. When the veggies are tender, toss them up with the remaining ingr…

Chickpea Gnocchi with Faux Pesto and Raspberry Sauce

Hello and welcome back to yet another Vegan MoFo post. This week is my fave so far because I live this week every week. I'm frugal AF and challenge myself daily to make meals out of nothing because I'm just not a big fan of the grocery store.

Today's prompt is Frugal, but Fancy. In keeping with my self imposed daily challenge, I created this entire dish from what I happened to have in my kitchen and some of the components were actually food gifts (my fave kind of gift btw) from my friends and family. Now that's frugal.

Gnocchi is almost always fancy especially when it's homemade. This gnocchi is gluten free and is served with my cheap version of pesto (pestfaux?) and my fave savory raspberry sauce. Also I made this for breakfast today. What a fancy Saturday morning.

Homemade GF Gnocchi 8 oz of potatoes, skinned boiled mashed and cooled
1 c chickpea flour
1/4 c nutritional yeast
1 garlic clove, minced
Mix all the ingredients together to form a dough ball. Quar…

Chameleon Chickpeas

No there's no chameleon in this recipe. You know better than that.

I call this dish Chameleon Chickpeas because it can disguise itself for any occasion all year round.  Did you party too hard last night and forget to make something for your vegan brunch potluck this morning? This shit is done in 30 minutes and when you serve it on a baguette it's the perfect brunch. Did you totally space that you invited a bunch of friends over for dinner but don't actually have any money in your bank account (that's me)? Don't worry this dish serves 6 people and checks in at a cool $.85 per serving.

I call them Chameleon Chickpeas because even though they are quick to make, the flavors mingle so well that you'd swear someone was attached to their stove top for 12 hours putting it together. I call them Chameleon Chickpeas because the rich flavors are actually cheap as hell and guests would never know it. I call them Chameleon Chickpeas because this dish works for breakfast, lun…

Leftover Curry Burgers

Ok. I accidentally took the last two days off from posting on this blog but that doesn't mean I was skipping out on Vegan MoFo. If you run on over to my IG account you'll see I was participating over there. Mainly because Monday, September 17th, my cool ass band, Sun Blood Stories, had a cool ass show with another cool ass band, OHMME. Luckily, the prompt was Cheap Sweets and earlier this month I went to my fave restaurant, Mai Thai, and the owner gifted my family a beautiful (and FREE) Mango Sticky Rice (and what's cheaper than free, amiright?). I feel like I nailed it.

Yesterday, the MoFo prompt was to make a dish with the intention of using the leftovers to create a dish the next day. Well, last night my amazing husband, Ben, made a delish curry for dinner. If you've ever made curry at home you know that literally every single time you make curry you've got leftovers for days and after awhile I can totes see folks getting bored of eating curry for a week in orde…

Omelette Stacks

This morning was not a zombie apocalypse and it wasn't a Sunday hangover type morning, but it is Vegan MoFo and the prompt for today is Pantry Meal: Don’t go out and buy anything fresh for this meal, cook something just using the contents of your storecupboards!

I have a propensity to plan for the worst of the future. From the zombie apocalypse to Sunday morning hangover, I like to be prepared when it comes to noms because there are few things I love more than eating. I keep my pantry full and my tiny freezer stocked with foods that can be prepared quickly and easily. There's a shelf in my pantry that's just packed with jars of pancake mix, gravy mix, omelette mix, cheese sauce mix etc. (all housemade, of course). I keep these mixes in my upcycled Adams peanut butter jars and make labels out of tape that tell anyone looking in what the mix is and how much liquid to add to it to make it turn into food. My freezer is crammed with frozen fruit, veggies, and faux meats (becaus…

Oil Free Miso Tahini Burrito Bowl

This may shock some of you especially after yesterday's post but the one thing I try not to consume is oil. Like all forms of it. Of course I'm not 100% oil free because I love to eat and I'm very social and those two things just go together. I'm not going to turn down eating at a vegan potluck and I'm not going to turn my nose up to my family's dishes when they go the extra mile to make me something vegan. But when its not Vegan MoFo I eat very little oil. In fact, I usually don't even have any in the house.

Cooking without oil has created an entire new adventure for me in the kitchen. So far I've found the key is turn down the heat and use veg broth or water for sautéing. Aquafaba makes a great substitute for oil too. Sometimes I use FatFree Vegan's Thick Water as a sub too.

You can achieve maximum flavor by adding fresh components to your food (see this list of flavor enhancers from my salt free post) and you won't miss the oil, I promise.


Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeños, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…

BBQ Apple Chips.

This whole snacking without packaging prompt can be pretty damn difficult if you aren't much of a snacker in the first place and if you traditionally don't purchase foods in packaging, like myself. I felt like I was cheating on this prompt since nearly all my groceries are non-packaged purchases with a few exceptions: I occasionally purchase pantry goods and condiments that are in glass jars because I use those glass jars for storing leftovers in the fridge, storing spices, pantry storage, etc. and tofu.

How? Well I shop in the bulk section and I've got my own reusable bags for my bulk section purchases. I've also got a market bag - that I knitted - that holds a 4 person family's whole week's worth of fresh veggies - sure the check out person can get a little irritated when they see all my loose fruits and veggies coming at them to ring up and yes the people behind me in the check out line also get irritated and impatient but if you've followed this mediocr…

Wasabi Cauliwings

"Spicy without Chilies"is my fave prompt of Vegan MoFo so far this year. When I was perusing the prompts before the start of this thing I thought I didn't need to worry about this one because spicy food is my lyfe. In the name of everything holy, the integrity of the MoFo, and in doing this thing right I realized that it's hard to make something truly spicy without capsaicin.

I spent a lot of time going through my mental rolodex of all the instances I had unexpectedly eaten spicy food and all of the instances were related to some very spicy peppers. Honestly, I was starting to feel defeated. And then like a bolt of lightning of a good idea, my son eating wasabi for the first time just appeared in my head. And that's how we got here.

Make your fave cauliflower wings recipe or go get the frozen suckers from Trader Joe's - either way you have to try this cause it's sooooooo good.
Wasabi CauliwingsCauliflower Wings (minus any sauce)
1/4 c vegan butter, melted…

Blueberry Rosemary Cornmeal Cake

Previously on ThisVeganLyfe:

Amber reiterated for the thousandth time that she doesn't really "do sweets," (whatever that means). Stay tuned to see if she'll remind us again today! 

Hey y'all! In case you didn't know, I'm not really into sweets and I'm def not into all this baking I've been doing for Vegan MoFo this week. I'm like really not good at it (I'm a broken record over here).  The only things I really know how to make and make well is cornbread, coca cola cake, and cornmeal cake - which is just sweet cornbread. Keep in mind I've stated several times that I don't like sweets that much - this should tip everyone off that this cake isn't overly sweet. It's light and won't weigh you down after your big vegan dinner.

Sometimes I make this cake with no fruit at all. Every time I make this cake I play around with the herbs. This is my fave combo right now but raspberries with basil is great too. If you have an aversion…

Savory Zucchini Bread with Olives

I'm a pretty terrible baker. No seriously it's true. I know its true because baking is a science and I'm no scientist. For real though, I am no good at cooking from recipes. I'm really good at writing them, I just suck at following them. So because I don't understand the science behind baking and I'm rogue when it comes to following instructions, my baking projects usually turn to shit.

This one wasn't too bad though. I actually love how it turned out. This bread is a whole ass meal so don't be thinking you'll just have some on the side. It's super filling, ok.

It's also gluten free because Vegan MoFo decreed it so.  I don't have a problem with the gluten free part of the prompt (just the baking part). I'm not gluten intolerant but I do eat gluten free most of the time - I'd say 90% of the time. I admit that my love for beer gets in the way of making that 100% of the time - but eh, what are ya gonna do?

Have a slice of this bread…