It is usually fairly easy to get people to eat something vegan if white pasta is involved, and this dish is no exception. This can be made even healthier with whole wheat pasta, but there is nothing wrong with indulging once in a while. So go nuts and eat some white pasta, okay? This is delicious enough that you may not miss the parmesan cheese, so give it a try without. If you think it tastes like feet, you can add some later, okay?
Here is another hearty soup that is both filling and tasty without containing any meat or dairy. If you automatically assume anything vegan has to taste like tofu or a salad and insist on eating meat all the time, then fine. Grill up some chicken breast, dice it, set it aside, add it back after the soup has been pureed, and simmer an additional 10 minutes or so. But you really don’t need to bother. The beans are loaded with protein and fiber, and will fill you up just fine.
I can already hear the groans from the dairy lovers. This can’t possibly taste like anything except feet, right? Doesn’t it reek of nuts? Didn’t you just puree some nasty tofu? Why are you ruining Alfredo sauce this way? To answer your questions:
- Feet gross me out, so I’ve never gotten close enough to know what they taste like.
- No, it doesn’t reek of nuts. It is made with cashew cream, but that’s watered down with stock to cut the sweet nutty taste.
- There is no tofu in this.
- Not everyone can eat dairy, whether due to personal ethics or potential for diarrhea. So dont judge.
This is actually quite good, or else I wouldn’t be sharing it. It works as an Alfredo substitute, but can also be baked with pasta for a vegan mac and cheese substitute. No, it doesn’t taste exactly like cheese, but that doesn’t mean it tastes bad. And I’ve been trying for months to find a way to approximate a creamy sauce without it tasting disgusting (I’m looking at you, science experiment that is Daiya Cheese). So this was success. Proceed if you want to give it a try.
I made blackeyed peas as a side dish last night, and had plenty left over, so I wanted to conduct another cooking experiment. Admittedly, many homemade veggie burgers often end up too mushy and fall apart, or they’re entirely flavorless. Or possibly both. My other problem with vegetarian cooking is that vegetarians and vegans often resort to unhealthy, processed fake meat products that are hardly much healthier than their meat equivalents (I’ll save my rant against seitan for another day). Aside from Morningstar Farms (or other similar products) being quite expensive and contributing to the myth that “healthy eating is beyond my budget,” they are not made from whole ingredients.
This affordable recipe actually forms decent patties that crisp up well, and are quite flavorful. They are also made from scratch from just a handful of whole ingredients you can actually pronounce. Mushrooms are loaded with B and D vitamins (naturally occurring, unlike dairy), and also come packed with antioxidants. Blackeyed peas are loaded with fiber, potassium, iron, and protein. So give them a try!
If this recipe doesn’t convince you that neither dairy nor eggs are necessary for a rich, decadent dessert, there is no hope for you. The richness in this comes from coconut milk, roasted coconut, and bananas. So–if it makes you feel any better–it is still loaded with sugar and fat. It isn’t a health food (just because a dish is animal-free does not mean you should indulge in it every day), but it still has lower saturated fat than a traditional pudding and no cholesterol.
This one is delicious, fast, and easy.
Don’t be discouraged or afraid of this just because it’s vegan; the combination of lentils, curry, and peanut butter (yes, peanut butter) makes this hearty and delicious. It is extremely simple, too. There are only a handful of ingredients in it, and–unlike the recipes of a certain liar I could mention–this meal is actually ready in about 30 minutes.
*This recipe serves 6-8, so cut it in half if you want, but it keeps well for 4-5 days. I like having some on hand in the fridge for quick lunches.
PS: If you find the look of pureed soup to be less than appetizing, you can also keep this rustic and not blend it. Your choice!
I think this is one of my new favorites. It is quick and easy to make, very healthy, and really delicious. If you’re vegetarian or vegan, you can leave out the salmon and just have the salad, or fry up some tofu with a splash of lemon and top with that.
*Recipe serves 4.