Post by Megan Stulberg
I probably shouldn’t remember this part of the evening, but on my boyfriend and I’s first date ever, we went to a vegan restaurant where I ordered a portobello mushroom steak. Considering how much I wouldn’t shut up about how amazing it was, I am truly very very very lucky that he’s stuck around this long. But I recently went back to that restaurant, ordered the same dish, and they brought me a cauliflower steak instead. What?! It still tasted great, but I must admit I was pretty disappointed. So I set off to make a version at home instead, because I make my own dreams come true. I made this for Christmas dinner and it ended up tasting exactly like I hoped it would.
This recipe is vegan and gluten-free.
- 2 large portobello mushroom caps
- 1/2 cup flourless vegetable broth
- 1 tbsp vegan butter (I use Earth Balance)
- 1/4 cup tamari
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp onion powder
- 1/2 tsp dried basil
- Splash of red wine (make sure it’s vegan! check barnivore.com)
- Sea salt and cracked black pepper to taste
1. Heat vegan butter in a large pan on medium until it begins melting.
2. Add garlic and onion. Pour half the broth, half the soy sauce and red wine into pan, mixing together.
3. Add mushroom caps to pan. Pour remaining broth and soy sauce directly on top of mushroom caps. Add the basil, thyme, salt and pepper at this point as well.
4. Let cook for 2 minutes, then flip. Continue to do this until both sides have browned, mushrooms are completely coated and there’s no more sauce in the pan. If the sauce evaporates before the mushrooms are fully browned, add a bit more broth and garlic, then keep cooking.
Serve hot. Makes 2 servings.
Post by Megan Stulberg
One of the most common things I hear when I tell people I’m vegan is something along the lines of, “I want to go vegan too, but I can’t afford it”. I hate to call people out, but that just doesn’t make any sense! My diet isn’t a luxury, or the sign of a lavish lifestyle. Truth be told (and despite what our Instagram feed looks like) I eat very basic dishes 90% of the time. Meat and cheeses are expensive, tofu and veggies are not. Sure, if you’re buying organic cold-pressed juices and take-out vegan meals every day, then yeah. It’ll be expensive. But it’s not hard to do at all, as long as you do it right. Think of it like skipping a step — instead of feeding cows and pigs what they need to get big enough to be slaughtered and eaten, why not eat what the cows and pigs are eating instead? That way you save energy, water, money, and oh yeah. Lives.
Anyways, what I’m saying is stop making excuses. I went vegan when I was a broke ass university student, and you can too. Here are some staple recipe ideas to get you started that are balanced, cost-efficient and able to be prepared in bulk.
Still have questions? You can always ask us! Here to help. Hit me up at firstname.lastname@example.org.
SIMPLE PASTA BOLOGNESE:
- Pasta (I use corn-based)
- Jar marinara sauce
- Beyond Meat “beef” crumbles
- Go Veggie vegan parmesan “cheese”
- Dried herbs and spices like basil, thyme, garlic powder, onion, black pepper
- Make the pasta.
- Heat the sauce, sauté the “beef” crumbles. Combine.
- Coat pasta evenly, top with parmesan and serve.
- White rice
- 1 can chickpeas
- 1 can coconut milk
- Frozen veggies (optional)
- Curry powder, chill powder, garlic, onion, salt, black pepper — whatever spices you like pretty much, the only one you really need here is the curry powder.
- Make the rice. I am not going to write step-by-step instructions out for you. You should know how to make rice. If you don’t, well…*gestures to door*.
- Heat the coconut milk on stovetop. Add the spices.
- Heat the chickpeas, sauté the veggies in olive oil, dump everything together and serve.
- Sticky rice
- Avocado (optional)
- Gluten-free or regular soy sauce (optional)
Follow our existing recipe here and just omit the meat substitute.
Servings: 2 servings, approximately 4 rolls.
SIMPLE MAC & CHEESE:
- Pasta (I used corn-based)
- Daiya cheddar cheese shreds
- Nutritional yeast
- Almond, soy or coconut milk
- Garlic, onion, thyme, salt, pepper
- Cook pasta.
- Heat non-dairy milk on stovetop. Add Daiya shreds and wait for it to start melting, stir until completely combined into pourable sauce. Add nutritional yeast and spices, stir until mixed.
- Combine pasta and sauce. Serve with topping of your choice (ketchup, coconut bacon, veggies)
SIMPLE EVERYTHING-BUT-THE-KITCHEN-SINK BOWL:
- A grain or starch (white rice, brown rice, potatoes, quinoa, pasta, whatever you have)
- A protein (fake meat, lentils, beans, tofu, tempeh)
- A vegetable (lettuce, peas, broccoli, carrots, cauliflower, kale)
- A sauce/oil (marinara, pesto, olive oil, lemon juice)
- A seasoning (nutritional yeast, garlic, onion, chill flakes, rosemary, basil, salt)
Don’t worry about it! Cook whatever you have, in the way that you think is best. Sometimes it might seem a bit strange, but sometimes you’ll come up with something super amazing that’ll become a staple in your weekly meals. I mean, that’s how I figured out you can make personal pizzas by baking corn tortillas. Keep an open mind and embrace the experimental process.
- Ants On A Log. But modified, because nobody likes celery. Apple slices, peanut butter (I buy organic, sugar-free jars of this at Whole Foods for $2.50 — seriously, such a kitchen staple) and raisins.
- Smoothies. Seriously! This isn’t a dumb thing to say is a snack! Healthy, filling and cheap. Buy those marked down, bruised bananas on sale in bulk. Chop them up, freeze them, and blend them with frozen spinach, almond milk, and a touch of maple syrup (optional). You can do this to make nana ice cream as well.
- Popcorn. Buy the actual kernels and not the microwavable bags, it’s a much better deal this way. Add coconut oil and salt, maybe a little nutritional yeast, you can even do something crazy like melt chocolate on there.
- Instead of buying fresh garlic, fresh onion, etc. — opt for the powdered versions. They won’t go bad and will basically last forever.
- Buy frozen produce whenever possible, unless you’re really really really really good at eating everything in your fridge before it goes bad. Which I doubt. Sorry for the lack of trust, but I’m probably right.
- Stock up on “cheap” proteins. Beans, lentils, tofu and peanut butter make the world go round.
- Buy nutritional yeast in bulk. It’s super high in B12 and has a great cheesy taste to it. You’ll start putting it on everything, trust me.
Post by Megan Stulberg
Another dish I whipped up for American Thanksgiving last week! These were a big crowdpleaser — and by that, I mean everybody ooh’d and ahh’d over them but I ended up eating most of the batch myself. Can you blame me, though? These cups are so good, both as a side dish or an appetizer. These baked mac and cheese cups are gluten-free and vegan, FYI.
And oh look, we made another video! Watch below and then subscribe for more on YouTube.
- 1 box standard gluten-free macaroni
- 1/2 bag cheddar style shreds (I used Daiya)
- 1 cup almond milk, roughly
- 1/2 cup nutritional yeast
- 1/4 cup brown rice flour
- 1 tbsp corn meal
- 1 tbsp coconut oil
- 1 tsp sea salt
- 1 tsp thyme
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- Bring large pot of water to a boil.
- Dump that box of pasta on in. Cook accordingly, then drain.
- While pasta is cooking, make the sauce. Put almond milk in smaller pot and heat on medium. Add cheddar style shreds, stirring regularly until pieces melt. Add nutritional yeast, sea salt, thyme, red pepper and garlic powder. Once thoroughly combined and slightly bubbling, remove from heat.
- Drain pasta, then slowly add sauce to larger pot. You’ll probably have some leftover sauce, but add a bit extra as you’ll want extra moisture for baking.
- Add flour and cornmeal to pot, then mix to coat pasta evenly with sauce.
- Prevent oven to 350F.
- Coat muffin tray in coconut oil. Scoop mac and cheese by the spoonful into each cup.
- Sprinkle additional cornmeal for crunch, nutritional yeast and thyme on top.
- Bake in oven for 30 minutes or until slightly browned on top. Ensure that all liquid has evaporated when you remove them from the oven — this is crucial or else the cups won’t stay together.
- Remove from oven and let cool.
Serve warm, with dip or sauce of your choice. Makes 12 cups.
Post by Megan Stulberg
I have made many a’ pumpkin pies in my day. There’s this one I posted last year, for instance — which was good, but the consistency just wasn’t quite right and I knew I could do better. I made this dish the other day for American Thanksgiving and god *damn*, was it an improvement! The only problem was that it was all pretty last minute and the store was sold out of non-dairy whipped cream (my own fault), so I had it with vanilla bean ice cream instead. Still real good, though.
This pie is no-bake, raw except for the pumpkin puree, soy-free, gluten-free and vegan.
Watch the video below, click through to subscribe to us on YouTube, and read the following recipe! Enjoy.
FOR THE CRUST:
- 1 cup raw almonds, soaked overnight
- 1 cup pitted dates, soaked overnight
FOR THE FILLING:
- 3/4 standard can pure pumpkin puree
- 1 cup cashews, soaked overnight
- 1/4 cup coconut oil
- 1/4 cup 100% maple syrup
- 2 tbsp lemon juice
- 1 tbsp organic vanilla extract
- 1 tbsp nutmeg
- 1 tbsp cinnamon
- 1 tsp ginger
- To make crust…Soak dates and almonds in separate bowls overnight.
- Drain. Pulse dates and almonds in food processor until crumb-like consistency has been reached.
- Line a small 5-inch round pan with plastic wrap or parchment paper. Press mixture into bottom of dish firmly to form an even crust. Leave in freezer to set at least 1 hour.
- To make filling…Blend all remaining ingredients until smooth. Spread onto crust and let set in freezer 1-2 hours, or overnight.
- Remove from freezer to thaw at room temperature for 1 hour, or in the fridge for 4-5 hours.
- Slice pie and serve with coconut whip or vanilla ice cream. Leftovers can be kept in fridge.
Makes 1 standard pie (6-8 slices).
Post by Megan Stulberg
Breakfast! Break that frickin’ fast! But seriously, breakfast is important and people should make it a priority to eat it every day. If you don’t have a hearty appetite in the morning — try this blueberry nice cream and chia pudding parfait that I whipped up. It’s light and refreshing, but filling enough to keep you going until lunch. This recipe is vegan, gluten-free and raw.
Post by Megan Stulberg
Back in high school, one of my favourite things to do with friends was get all-you-can-eat sushi. I always felt like I was going to barf after, but in the best way possible. I still love eating it — all sushi places will have at least a few vegan options, and making it at home is super easy once you get the hang of it. I’ve made sushi tons of times before but this roll is by FAR my favourite one yet. The fried “chicken” pieces make it taste like a crunchy roll, making me barely miss tempura. This recipe is obviously vegan and also gluten-free.
Also, this is my first time making a video 100% by myself! Filmed it, made the food, and even edited it. Go me. Watch the video (and subscribe plz n’ thx) on YouTube at:
Photos & recipe below:
- 1 cup sticky sushi rice, organic if possible
- 4 nori seaweed sheets
- 1 255g bag Beyond Meat chicken strips or alternative fake meat of your choice
- 1 medium avocado, halved and sliced
- 1/2 cucumber, cut into long thin strips
- 2 tbsp extra-virgin olive oil
- Gluten-free soy sauce, for dipping
- Other supplies you’ll need: One standard bamboo rolling mat, large knife, water, plastic wrap, cutting board and chopsticks.
- Wash rice in cold water thoroughly until it runs clear. Bring hot water to a boil with the rice already in the pot. Cook covered for 20 minutes until water has been entirely absorbed and rice is sticky in consistency, stirring occasionally. If the rice is too hard, add water by the teaspoon and continue cooking. Fluff cooked rice with fork and set aside to let cool.
- In medium saucepan, heat EVOO until it sizzles. Add all “chicken” strips and pan fry until crispy, adding additional olive oil while flipping. Set aside.
- Line your bamboo rolling mat with plastic wrap, then place on a larger cutting board or clean flat surface.
- Lay the rolling mat flat, and place a sheet of nori on top. Add a couple spoonfuls of rice onto the middle of the sheet. Wet fingers (or use a spoon if this grosses you out) and pat rice lightly down into a thin even layer. The rice doesn’t have to go right to the edges — basically, try to create a rectangular section of rice within the rectangular piece of seaweed 1/4 inch from the edge.
- Align the chicken strips, avocado and cucumber into a very thin horizontal line at the bottom of the rice on the seaweed sheet. Be careful not to overfill or else your roll will likely fall apart.
- Tightly roll the seaweed sheet from the bottom, using the mat to press it together. Keep going, squeezing the roll to prevent it from falling apart. Dab a bit of water on the edge of the seaweed to seal it.
- Use a sharp knife to slice the rolled roll (lol) into bite-size pieces. Wet the knife between cuts to keep it clean. Having trouble doing this right? Use this easy guide here to help.
- Repeat steps 4-7 with the remaining sheets, rice and fillings.
Serve with gluten-free soy sauce and eat with chopsticks.
Makes approximately 4 rolls (2 servings).
Post by Megan Stulberg
Peanut butter and chocolate has been my favourite taste combination for *literally* (read this in a Chris Traeger voice) as long as I can remember. Seriously! I always got my mum to buy them in bulk around Halloween so I could eat all the extra ones after trick-or-treaters came and went. Now that I’m a fully functioning adult member of society, however, I’ve come up with a healthier version out of necessity.
Get cho’ fix! These babies are gluten-free, vegan and no-bake. You can easily make them raw, too, by switching peanut butter to almond butter.
- 1 cup smooth peanut butter, melted or room temperature
- 1/2 cup + 2 tbsp melted coconut oil
- 1/2 cup raw cacao powder
- 1/4 cup pure maple syrup or agave nectar
- 1 tsp Himalayan salt
- Line muffin tray with paper baking cups.
- Use a high-speed food processor or blender to combine 1/2 cup coconut oil, 1/4 cup pure maple syrup and 1/2 cup raw cacao powder together until a liquid consistency is reached. If you don’t have a food processor or a blender, use a microwave instead: stop to whisk together every 30 minutes to prevent burning, then keep melting.
- Spoon 1 heaping tbsp chocolate batter into bottom of muffin cups so they’re approximately 1/4 of the way full. You should have about half of the mixture left.
- Set muffin tray aside in freezer for time being.
- In medium mixing bowl, “whip” the peanut butter together with 2 tbsp coconut oil and a touch of salt until as smooth as possible. If you have to…you can pop this in the microwave as well. Shhhh.
- Once the chocolate layer is frozen solid (or at least firm), Place a dollop of peanut butter on top of each. It will spread out to the edges, flatten then put baking tray bake in freezer.
- Wait for peanut butter layer to set. This should take about 30 minutes.
- Pour all remaining liquid chocolate on top of the peanut butter layer to finish off the cups.
- Let set in freezer overnight to set.Makes approximately 6 servings. Serve directly from freezer – they should be chilled when serving as they melt easily and you can still bite into them when they’re cold.