Considering its proximity to Mexico, it makes sense for California to have some of the best, most authentic Mexican food around. I can say that with confidence because I’ve actually eaten Mexican food in Mexico on numerous occasions, since I have family members from there. I’m a Northern California girl, but I must admit that some of the Mexican food in Southern California is better than what I’ve come across up north.
Nothing can warm your insides quite like a good bowl of split pea soup! The potatoes and carrots in this recipe create a hearty meal while the garlic, onion and seasonings blend with the peas for a rich and delicious flavor. You can also feel good about getting a large serving of veggies, since the peas alone have high levels of vitamins C, A and protein!
*Serves 6-8 people
Ingredients:
3 cups split peas, dried
7 cups vegetable stock (or water)
2 teaspoons salt
Gyoza is a pan-fried dumpling from Japan, similar to pot-stickers, that commonly has a filling of protein, vegetables and spices. This recipe has been veganized by adding in some fried tofu instead of the traditional meat for the filling, but you could put any type of protein or flavor combinations that you like. The green onion, garlic and chili peppers give this recipe a traditional taste that goes well with your favorite teriyaki or soy dipping sauce.
*Makes about 40
Ingredients:
As a big fan of pineapple and chili, this is my absolute favorite curry recipe. But even if you are not a fan like I am, simply leave out the chili and pineapple to enjoy the rich veggies and flavorful curry sauce. The coconut milk blends deliciously with the curry for a creamy and complex-tasting dish that is easy to make. Enjoy!
*Serves two.
Ingredients:
1 Tablespoon Vegetable Oil
1 medium Onion, chopped
½ cup of Pineapple, cut into small chunks
Warm up with this vegan version of the traditional holiday eggnog! Whether you enjoy it with alcohol or without, you are sure to be feeling festive as you sip on this creamy, sweet drink. The silken tofu acts as a thickener and the vanilla combines with a touch of cinnamon to spice things up.
Vegan “Eggnog” Recipe
Serves 4
Ingredients:
21 ounces (2 packages) Silken Tofu
2 cups Almond Milk
2/3 cup Sugar
¼ teaspoon Salt
1 cup Cold Water
If you haven't yet gotten your pumpkin on this season, this may be the recipe you've been waiting for! Who doesn't like mac and cheese on a chilly fall day – heck, who doesn't like mac and cheese any day of the week?!
Who doesn’t love chili? On a cold winter’s eve, there is nothing more quintessential, filling the house full of rich aromas and setting the stage for a hearty meal. Every family has their own recipe passed down generation after generation, but why not try a new rendition of an old favorite? Maybe it will become the new staple. Super easy and quick to prepare, this homemade comfort food is perfect for the busy family on-the-go.
In the first part of this series, I introduced my favorite vegan appetizers to make for your Thanksgiving meal, and now I’m including my favorite sides. The garlic mashed potatoes are extremely easy to make vegan.
Thanksgiving is my favorite holiday. There’s nothing like good food, good wine and good people to remind me of the important things in life. That said, whenever I host Thanksgiving, I like to make sure everyone’s dietary needs are met. I want the appetites of my vegan guests to be as satisfied as those of their non-vegan counterparts. Unfortunately, most popular Thanksgiving recipes include copious amounts of butter, cream and cheese, which is why I like to start researching vegan recipes with plenty of time before the big day.
