Rice and beans are classic combination in vegan cooking. My vegan dirty rice makes a delicious and nutritious side dish or it can work as a filling in your lunch wraps. Keep leftovers in a fridge for a quick meal. I’m using black beans here for a contrast dirty look. You can add some green…
Archives for February 2019
Artichoke Cakes with Vegan Caper Tartar Sauce
Something for fans of everything rich and savory. These crab-like artichoke cakes are full of flavor, rich, filling and briny. The vegan caper tartar sauce is fresh, crisp and creamy. Initially I made twice more of the sauce and it was overwhelming. The artichoke cakes are fluffy and moist and don’t require pretty much anything…
Vegan Nalisniki (Russian stuffed crepes)
Today I’m making one of the classic Russian breakfast dishes – vegan nalisniki or stuffed crepes. Originally they are stuffed with sweet cottage cheese and simple tofu works here perfectly. Make sure to add vanilla to cover off-soy taste of tofu. Also some lemon or lime zest will do the trick but I prefer to…
Vegan Tuna Salad
This is my favorite vegan tuna salad recipe. Here I’m serving it as a wrap. It’s also perfect in a sandwich or on a toast. I’m using dried nori here to give it fish-like taste. Nori works the best for me. I tried kelp granules before but the taste was very subtle. So if you…
King Oyster Mushroom Ragu with Tagliatelle
I chose king oyster mushrooms for this ragu because of their perfect meaty texture. They are easy to pull apart into strips and after long slow simmering they make a fantastic pasta sauce. You can serve this king oyster mushroom ragu over pasta, polenta, rice or mashed potatoes. Mix it with beans or lentils for…
Vegan Twin Peaks Cherry Pie
Twin Peaks Cherry Pie turned vegan! I am a huge Twin Peaks fan since I don’t remember when. I tried million recipes that I found online that were claimed to be original. And I had a dream to travel to US, visit Twede’s Cafe and to try this legend. Well, when I finally did get…
Seared vegan scallops with truffle celery root purée
There are quite a few vegan scallops recipes out there. I tried some and was not completely satisfied. So this time I made my own flavor combo which I think works perfectly. King oyster mushrooms are the best. Simmering in flavorful slightly sweet, fishy stock is very important. They absorb the “seafood” flavor and then…
Vegan beetroot risotto
When I’m thinking about main dish for Valentine’s Day I’m getting an image of beetroot risotto or pasta. This time it’s vegan beetroot risotto – fresh, creamy and slightly sweet, garnished with crispy truffle polenta hearts. Use this recipe to make polenta. You can prepare it while your beetroot is cooking.
Vegan crispy polenta toast
Very simple recipe of vegan crispy polenta. Here I’m using it on toast, but also I will feature it in my future recipes. So here you go. Another breakfast idea: crispy polenta toast with tofu and vegan cheezy sauce. Make polenta the night before so breakfast preparation will take only 5 minutes! Just fry polenta…
Vegan bean chili (Fancy free)
You don’t need meat or meat replacements to make this vegan chili taste fantastic. Only beans and vegetables. Pure power of the plants. Actually I added some walnuts for texture and richness because I like how they taste in such dishes. But it’s completely optional. I like to serve my vegan chili with fresh lime…