June 27, 2015 § Leave a comment
So this burger is extremely delicious and special. It’s vegan, and inspired with the Korean flavors that I love to eat, paired playfully well with the ramen noodle buns.
I kept it vegan by using Beyond Meat Beast Burger patties, vegannaise, and even flax seeds to bind the ramen noodle buns.
I toasted minced garlic into crispy little nuggets to make the sticky, sweet glaze on the patties that married so perfectly with the spicy but creamy gochujang mayo. Set it in between two ramen buns, a bit of fresh tomato and I’m in heaven. One of the best vegan things to go in my mouth.
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June 21, 2015 § Leave a comment
I’ve always wanted to make these stuffed Indian flatbreads and I was thrilled when they actually turned out to be edible after my first try making them. It’s not difficult to do, just a bit messy because it involved rolling wet dough. If you Indian flavors, you’ll love this.
Can you tell by these pictures that this is an amazing food? Thin, flavorful, starchy, spicy, all these things. I made a whole batch and kept going back to snacking on them the following days but they didn’t last long. There was literally nothing else I wanted to eat with these in the fridge.
I followed Richa Hingle’s recipe but added a few chopped cilantro leaves to the dough for colorful flecks of green.
My college roommate used to eat them with sour cream and I especially love them with Indian Mango Pickle.
June 10, 2015 § Leave a comment
When Beyond Meat sent me a packet of their new burger patties, I was thrilled that they let me get creative with it and went as far left with it as this.
I deep fried some tempura battered bananas, grabbed a smear of peanut butter and threw it all on a bun with a little slice of red onion for bite and vegan bacon just cuz. It sounds like it could taste a little weird, actually very weird, but it doesn’t. It tastes glorious and like the type of thing you would order in a hipster burger joint in Portland. After all, peanut butter on burgers is a thing now, isn’t it? By the way, did I mention it was vegan?
Click through for recipe–
June 7, 2015 § Leave a comment
In an effort to make salad exciting, I added sour cream, and a crispy, edible shell. I think it worked.
I used Beyond Meat Beef crumbles, Tofutti sour cream, and just regular cheese but it can be easily made vegan by omitting the cheese or using any vegan cheese.
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May 27, 2015 § Leave a comment
I’m especially proud of this green curry recipe. Curry paste is not too difficult to make at home, as long as you have all the ingredients. I was able to make my own at home with no problem finding anything I needed right at my local Whole Foods, no need to go to a specialty asian market.
Make it with any veggies you like, here I featured broccoli, broccolini and green cauliflower. Talk about eating green! But I especially love eggplant in my curries, maybe some bamboo shoots and even potato.
Click through for recipe–
May 23, 2015 § Leave a comment
- Using hash browns as quiche crust is SUCH a good idea!
- Any way to eat elotes is a good way + toast.
- Make room in the vegan world for poutine w/ miso gravy
- Did you say cheesecake glaze?
- Hell yeah, fried bananas on a stick. With peanut sugar. And Mexican chocolate sauce. This shit is bananas
May 21, 2015 § Leave a comment
It’s been a couple months since I’ve joined Beyond Meat to develop recipes for their website that can be found here.
I’ve invested in a nice camera and I want to share the shots that I’ve taken and the recipes I’ve created on my blog!
I don’t always eat vegan but when I do, I eat Beyond Meat.
Down the line, the recipes become vegan but for now, this recipe is delicious and tastes like a jalapeño popper wrapped up and made easy to eat. It’s creamy and spicy and naughty in all the right ways.