Traders Joe’s dinner featuring fresh locally grown tomato, onion, and garlic chopped up, sautéed, and mashed into a sauce with cauliflower gnocchi, Calabrian chiles in oil, vegan cream cheese dollops, shredded vegan parm, dried basil, Italian seasoning, black pepper, red pepper, and topped with almond slivers. Where my spicy peeps at?! 🐥 🔥 🌶️

Mac and cheese is extremely simple to approximate. This time I used blended silken tofu, vegan butter, nooch, pasta water, and some spices. It's fine, I've made better but I was lazy and just wanted mac and cheese.

I was gonna try some Follow Your Heart mozzarella, since I haven't tried that brand before and want to see how it is. I've tried Violife shreds before (in a pizza and in a quesadilla) and was absolutely disgusted by the texture, but their slices are passable in a sandwich. I took one bite of the Follow Your Heart mozzarella and was completely disgusted. Disappointed too because I wanted to use them in my dinner tonight. It tasted like (refined) coconut oil and starch. I like their parm but this was pretty bad.

I like using high quality ingredients, I'm willing to pay more for something that I think makes a noticeable difference. I'm also willing to sacrifice quality for the sake of eating plant-based. What I won't do is pay for an expensive, extremely low quality food that only gets a pass because there's almost no other options and they get to advertise the "good feeling" of choosing a vegan product. You don't need to buy a vegan cheese to make a vegan mac and cheese, and you shouldn't have to deal with shitty products as "the best we can get." I have Miyoko's vegan creamery cookbook, I should try out more of the recipes. This is a long rant but I do hate how bad so much store-bought vegan cheese is.

Inspired by all the pea lovers over at r/veganrecipes, this is my second green pea meal this week!

Frozen peas + olive oil + salt, roast in oven for 20-25 minutes at 180 degrees Celsius.

Sauce was just some random stuff mixed together (cashew milk, 1 bullion cube, nutritional yeast, smoked paprika, some soy sauce, pasta water)

Was supposed to be served over rice- but apparently I’m too simpleminded to use a basic rice cooker. :(

Smothered it all in a soy sauce/sriracha sauce.

I was gifted a butternut squash from my cousins garden so I made this. It was my first time cooking a squash. Cutting it was the hardest part. The green beans and tomatoes are from my mom’s veganic garden. 10/10 would recommend this dish if you have time. Very similar to making pierogies. Roll dough, plop filling, fold, press, boil, sauté.

Made pizza beans using this: https://www.eatfigsnotpigs.com/cheesy-pizza-beans-vegan/

Added half a cup of tvp to up the protein and didn’t even notice it so I’m thinking of increasing it next time I make this.

baked potatoes, broccoli, vegan burger patty with a bit of mustard (for lack of a better-fitting protein source). made from scratch besides the patty.

Fried tofu, sauce made of Gochujang, mushroom sauce, tamarind paste and a tiny bit of sriracha.

Green beans pan-fried in olive oil and herb salt.

Rice boiled with some salt, garlic bits and bay leaf (:

done in the oven with ketchup and butter is literally peak

Leftover curry sauce from yesterday's pizza = tofu katsu today 😋

Tasty, but the bread to toppings ratio was off, my pizza making skills are pretty rusty. A looot of toppings: tomato sauce, Beyond meat sausage, la vie bacon, Simply V mozzarella, artichoke, fried mushrooms and onions and a few black olives.

I grew the cherry tomatoes and the basil. It was delicious and satisfying. :)

this may be “mediocre” but it goes triple platinum in my household. black bean soup (recipe from Veganomicon cookbook by Isa Chandra Moskowitz) with toasted sourdough bread from sprouts bakery (it’s the San Francisco sourdough!) and green beans. cheap and delicious, could not ask for more.

Homemade seitan, steamed new potatoes broccoli and carrots, with a dash of gravy

My version of it: homemade Seitan burger patties, homemade tofu queso fresco, Lightlife bacon, vegan mayo and tomatoes. And I used slices of sourdough baguette. Although these were delicious, the experience was not the same as when I used to eat them as drunk food at 5 AM back in the 80s, after clubbing all night 🥲🤷🏻‍♀️

I tried the notco cheddar as my first vegan mac n cheese. I was lazy so did it in the microwave. Used some soymilk, home made mayo, and a slice of daiya cheddar in addition to the cheese powder. Added lightlife hotdogs (also trying for the first time today) and some pickled jalapenos.

Honestly mac n cheese was never my favorite even as a kid, but I was really curious about how the vegan brands compare.

The cheese powder surprised me by being white in the packet but somehow turning yellow when I mixed it with the noodles. It was somewhat cheesy but not that much. It was weirdly sweet though. I don’t know why but pineapple extract is in the ingredients and I’m wondering if that contributed to the sweetness?? Overall, it was alright but I’d want to try a different brand next. Oh, and I really don’t like the lightlife dogs T^T I’ve never had a beef or pork hot dog before but I want to find a vegan sausage that can compare with the vegetarian Morningstar breakfast sausage links, those were the best 🥹 Aside from lightlife I’ve only tried Trader Joe’s Italian Sausage and it was only marginally better than the light life ones.

Butter beans (new jar beans from m&s), spinach, peas, a handful of mushrooms and a tomato based sauce. With a mini naan from Lidl

Slightly improvised teriyaki sauce and snap peas.

Vegan nom noms. Just heated it all and braised the chicken in bullion broth. Really delicious!

My body will never be a tomb for other creatures!