I am excited about giving a cooking demo this coming Sunday at the Northwest Veg Potluck and Annual Meeting! I will be demoing three dishes that will make you the star of the next picnic!
As you might have noticed from a recent blog post, I adore picnics! I always have ever since I was a little kid. (I even started a Vegan Picnic account on Instagram!) My earliest memories were of my grandfather taking me to Wagner Park in Grand Prairie, TX, where I would play on the playground before heading to a shady area for some lunch. Finding shade in Texas in the middle of summer is like finding gold! Especially after sliding down a metal slide that has been reflecting the blazing Texas sun all morning.
Tahini dressing has been growing on me more and more over the past few months. I haven't found too many store-bought salad dressing that I like, plus I love adding sauce to bowls or adding it to steamed or roasted veggies. This garlic and lemon tahini dressing does it all!
My favorite is over hot steamed veggies where it thickens the sauces and warms it at the same time. I also love adding a little bit of dijon mustard to the sauce and then topping a bowl that has quinoa, roasted Brussel sprouts, and roasted red peppers...yum!
I received many great comments about the Best of February meals, so I wanted to share the best of March (and the months going forward)! March was a busy month for my family, but we managed to find time to have quality time around the dinner table. Here are my top meals in March...
1. Country Plate
I traveled to Texas in March to visit my family. Upon my arrival, my dad had a huge pot of homemade navy beans waiting for me. They were delicious on their own, but they were great when paired with cheesy tofu and roasted Brussels sprouts. This is just one of the many perks of visiting family!
February was full of many delicious meals, and most were extremely simple to make! I know these are not actual recipes, but these are ideas for you to use in your meal planning.
Plus I will be developing some of these recipes and adding to the site soon! All of these meals happen to be gluten-free too!
1. Beyond Plate
Sautéed Beyond Meat Sausage, with roasted Brussel sprouts, grilled & baked butternut squash steaks, lightly dressed arugula, with a walnut dijon cream sauce. The sauce recipe to come soon!
It is never to early start thinking about your Thanksgiving and holiday menus. I am so happy to be able to share this recipe by Maria Koutsogiannis's, founder of FoodbyMaria, new cookbook, Mindful Vegan Meals.
This recipe drew me to this book instantly! The depth of flavors and the heartiness of this dish is magical! It is perfect for your Thanksgiving or just any night of the week!
See below for the full recipe!
I can't lie and tell you that this is the perfect recipe for Fall. Because I make this chili year-round. It can be 90+ degrees outside, and I still crave this chili.
If you follow me on Instagram or for the Vegan Month of Food, you will most likely see me post this! I am obsessed with it and share it every chance I find. Especially for the pantry cooking challenges. Everything for this recipe comes out of the pantry unless you add cheese at the end.
It is so simple to make since I use canned beans. And it gives me an excuse to take a rolling pin to soy curls! I also like to make this the day before I serve because all of the chili flavors have developed. Chili is honestly better the next day!
I will be the first to admit that I hated broccoli. I didn't like the texture, taste, or smell. Then one day, I roasted some for my husband, Steve, for dinner, along with whipping up a quick cashew cheese sauce for it, and decided to give it a try again. Well crap, it was actually good! I couldn't keep making faces at people when they would talk about broccoli or offer me any. Since that day, I have been hooked. I now eat it steamed, roasted, pureed, and even raw. Steve hasn't let me forget my long ago hatred of it though. That is ok, he used to hate mayo, but now he can't live without vegan mayo! So I have that!
Tamale pie filling...taco filling... enchilada filling... burrito filling... it can really be used to fill almost anything.
I was hungry and hadn't been to the grocery store in almost a week, but I wanted to find something creative to make.
I threw open the cabinet doors and started pulling out everything I thought sounded good. I mean, when does taco seasoning not sound good? I am always telling my husband that can make a taco out of anything.
The cornbread was calling to me, and I decided to throw everything else that I pulled out of the cabinets into one pot while the cornbread was cooking. Bam! It was one of the best meals of summer!