Gnocchi with a basic red sauce and Daiya Vegan Cheese Mozzarella Style. The recipe for the gnocchi is from Vegan With a Vengeance (book link) but the actual recipe->(recipe here) and in this case, the red sauce is store bought from Whole Foods. Daiya’s mozza style is by far my favorite cheese substitute and works so incredibly well for pasta.

Gnocchi with a basic red sauce and Daiya Vegan Cheese Mozzarella Style. The recipe for the gnocchi is from Vegan With a Vengeance (book link) but the actual recipe->(recipe here) and in this case, the red sauce is store bought from Whole Foods. Daiya’s mozza style is by far my favorite cheese substitute and works so incredibly well for pasta.

1 cup bulgur wheat, 1 1/2 cups boiling water and 1 1/2 tsp salt - combine and cover, let sit 20 minutes (i cooked my bulgur risotto style w/ vegetable broth by sauteeing diced yellow onions then adding the bulgur and a bit of the broth at a time. also, after it’s cooked, let it cool first then add rest of the ingredients.) 1/4 cup fresh lemon juice1 T crushed chopped garlic1/2 cup chopped scallions1/4 cup olive oil2 medium diced tomatoes1 PACKED cup fresh chopped parsleyfresh black pepper [to taste]Optional: chopped cucumber My friend Margaret passed this tabouleh recipe on to me and my god, it was incredible. This is what I stuck with. Her recipe had a little more options but when I pared it down these seemed the essential ingredients and gave us a wonderful flavor. 

1 cup bulgur wheat, 1 1/2 cups boiling water and 1 1/2 tsp salt - combine and cover, let sit 20 minutes (i cooked my bulgur risotto style w/ vegetable broth by sauteeing diced yellow onions then adding the bulgur and a bit of the broth at a time. also, after it’s cooked, let it cool first then add rest of the ingredients.)

1/4 cup fresh lemon juice
1 T crushed chopped garlic
1/2 cup chopped scallions
1/4 cup olive oil
2 medium diced tomatoes
1 PACKED cup fresh chopped parsley
fresh black pepper [to taste]
Optional: chopped cucumber

My friend Margaret passed this tabouleh recipe on to me and my god, it was incredible. This is what I stuck with. Her recipe had a little more options but when I pared it down these seemed the essential ingredients and gave us a wonderful flavor. 

Vegan Fish Sauce (from GroupRecipes.com) 1.5 cup shredded dried seaweed 4 cups water 3 very large garlic cloves crushed but not peeled. 1.5 tbsp. black peppercorns.5 cup dark Chinese soy sauce Extra boiling water as needed* Place the seaweed in a pot and add 4 cups of water. Bring to a boil, then turn down the heat to keep it bubbling along. Cook for 20 minutes. Add the rest of the ingredients and enough water to make about 6 cups total in the pot.*at this point i added 2.5 cups waterBring back to a boil, then boil fairly high for at least 1/2 hour. At that point, begin to taste (just a little, though—it’s strong). When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready. Strain through fine mesh or a coffee filter and allow to cool. I was a little unimpressed with the amount I got out of this recipe (a little more than half of a mason jar). I’d suggest doubling up. I haven’t used it yet but I plan on attempting some pad kra pao soon so I’ll update on how well this stuff works. P.S. I need a wok.

Vegan Fish Sauce (from GroupRecipes.com)

1.5 cup shredded dried seaweed
4 cups water
3 very large garlic cloves crushed but not peeled.
1.5 tbsp. black peppercorns
.5 cup dark Chinese soy sauce
Extra boiling water as needed*

Place the seaweed in a pot and add 4 cups of water.
Bring to a boil, then turn down the heat to keep it bubbling along.

Cook for 20 minutes.
Add the rest of the ingredients and enough water to make about 6 cups total in the pot.*at this point i added 2.5 cups water

Bring back to a boil, then boil fairly high for at least 1/2 hour.
At that point, begin to taste (just a little, though—it’s strong).
When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
Strain through fine mesh or a coffee filter and allow to cool.

I was a little unimpressed with the amount I got out of this recipe (a little more than half of a mason jar). I’d suggest doubling up. I haven’t used it yet but I plan on attempting some pad kra pao soon so I’ll update on how well this stuff works.

P.S. I need a wok.

Bulgur Risotto w/ Thai basil, peppers, carrots, onions and tofu.

Bulgur Risotto w/ Thai basil, peppers, carrots, onions and tofu.

Taco Seasoning Mix From bottom to top:Chipotle chile pepper Cumin Oregano Salt Garlic powder Onion powder Crushed red chili peppers Paprika Great for black beans or veggies or whatever you want.

Taco Seasoning Mix

From bottom to top:
Chipotle chile pepper
Cumin
Oregano
Salt
Garlic powder
Onion powder
Crushed red chili peppers
Paprika

Great for black beans or veggies or whatever you want.

My friend Chelsea shared this recipe with me. It looks incredible.

My friend Chelsea shared this recipe with me. It looks incredible.

Yeah, I’m excited for lunch. *update*It’s okay. That whole less sodium thing, not good. I like my salt in things like this. It says it’s spicy and it’s so-so. The spice is growing as I eat. The mango isn’t overwhelming and I haven’t had any ‘pieces’ of it yet. I kinda wish I did. Overall, a 6/10, probably won’t buy again.

Yeah, I’m excited for lunch.

*update*
It’s okay. That whole less sodium thing, not good. I like my salt in things like this. It says it’s spicy and it’s so-so. The spice is growing as I eat. The mango isn’t overwhelming and I haven’t had any ‘pieces’ of it yet. I kinda wish I did. Overall, a 6/10, probably won’t buy again.

Pumpkin Risotto

Vegan Baked Mac n Cheese

Vegan Baked Potatoes These were super easy to make:One Yukon Gold PotatoBasilOreganoSaltThin slices of breadFresh rosemaryOlive Oil Cut your potatoes up into small squares. Toss them with the olive oil, basil, oregano, salt, and rosemary. Take very thing slices of bread and chop it up nicely making some rather small bread crumbs. Toss those in with the potatoes and mix it up well. Place them in the oven on 400 or broil (specifically for the toaster oven). Let cook for about 30 minutes depending on how done you like them and how many potatoes you’ve used. Once removed sprinkle with sea salt and you’ve got a great side dish on your hands.

Vegan Baked Potatoes

These were super easy to make:
One Yukon Gold Potato
Basil
Oregano
Salt
Thin slices of bread
Fresh rosemary
Olive Oil

Cut your potatoes up into small squares. Toss them with the olive oil, basil, oregano, salt, and rosemary. Take very thing slices of bread and chop it up nicely making some rather small bread crumbs. Toss those in with the potatoes and mix it up well. Place them in the oven on 400 or broil (specifically for the toaster oven). Let cook for about 30 minutes depending on how done you like them and how many potatoes you’ve used. Once removed sprinkle with sea salt and you’ve got a great side dish on your hands.