As promised, I’m sharing some more ideas to inspire you to cook healthy meals at home while we’re all in quarantine. Check them out–and let me know what you’ve been cooking. I need some inspiration too!
Some non-vegan friends asked us recently if we miss cheese. Our answer was maybe a little, but surprisingly, not really. Who needs animal cheese when you can have this awesome walnut cheese? We were turned on to this recipe by some friends who made a whole vegan cheeseboard for us. (Thanks again, Ed and Barb!) We all decided that the walnut cheese was our favorite. We’ve since made it many times, most memorably for our non-vegan families, who loved it too. If I may quote myself, “It kind of tastes like liverwurst, but in a good way!” :)
No Meata Fajitas
I shared some of the pictures from this recipe–one of our go-to faves–on Facebook a while back and a handful of students asked for the recipe. I only have a hard copy, as I actually cut it out of a magazine years ago (and I haven’t been able to find the original online). But if you’d like to try it out yourself let me know and I can try snapping a picture of it to send to you.
This one’s all my husband! It’s a little time consuming, but being the previous professional chef that he is, he doesn’t mind. Plus, it makes anywhere from 8-16 servings, depending on how big you cut the pieces, so it’s great for several days of leftovers!
My friend and student, Jessie, shared this recipe with us recently. If you like ‘one pot meals’ like I do, you’ll like this one. It makes enough for plenty of leftovers! We replaced half the chickpeas with tempeh, subbed baby kale for baby spinach, used just half the cauliflower the recipe called for and would add a little more curry powder next time. I also like it with a little ginger chutney mixed in! It’s fun to try out recipes, see what worked and maybe what didn’t, and then make modifications and experiment in future iterations. (Kind of like a good yoga practice! ;) Oh, we also don’t have an insta-pot, so we just cooked it on the stove.
Vegan Mushroom Bourguingon
This was another one of my husband’s ‘mash-up’ recipes. He *thinks* it was more or less a combo of this recipe and this recipe, with a can of coconut milk added in to give it creaminess. (No, it really doesn’t make it taste like coconut.) It was SO good! Another one to experiment with on your own. :) Sorry, I forgot to snap a picture of the creative combo final product.
OK, that’s it for now. More to come. Planning on trying out a Moroccan Vegetable Tagine later this week. Stay tuned!