Vegan Christmas Crack

 Vegan Christmas crack! It is delicious. I’m definitely making again!

Lay out a sleeve of saltine crackers side by side onto a baking sheet. I used foil but I recommend parchment paper. Put 1/2 c vegan butter and 1/2 cup brown sugar in a saucepan and melt. Let it come to a boil and let it bubble and boil for a couple minutes. Pour mixture on top of crackers and spread. Place baking pan in a 350 F oven for 5 minutes. Take out and sprinkle with chocolate chips. Put it back in the oven for 2 minutes. Take out and spread the chocolate to cover and sprinkle with candy sugars and sprinkles. Let cool to room temp then refrigerate for two hours. Crack into pieces and store in an airtight container. 🎄❤️✨

Refried bean tostadas

 

Delicious refried bean tostadas topped with @followyourheart cheese, lettuce, onion, cilantro, vegan thousand island dressing and Chile de arbol salsa (salsa from @theeddiegarza book!). I made the beans with leftover bean soup from yesterday and added onion, garlic, cumin and Mexican oregano. 

15 Bean Soup

15 Bean Soup with @beyondmeat sausage. I followed a slow cooker recipe at @hurstbeans website. The beans were rinsed and added straight to the crockpot with sautéed onion, celery, garlic, water and the vegan ham flavor packet. After cooking on HIGH for 7 hours the beans were suuuuper soft and thick. See 2nd pic. I added a cup of hot broth to make it more soupy. I smashed some kidney beans to make sure they were soft and thoroughly cooked. These beans are most definitely cooked! Can’t wait to enjoy at dinner. 

Teatime and Tofu banh mi

 

Freddie Lyon (from BBC drama The Hour) fandom tea. Adagio tea blend of earl grey, masala chai, toasted mate and lemon verbena.

Airfryer tofu, mayo, sriracha, pickled vegetables and cilantro.

Senegalese mafe style stew

 Veganized Senegalese style Mafé stew. I used a recipe from demandafrica.com but used tofu instead of meat and I also added potatoes and cabbage. I did add a few more spices that I saw on other mafe recipes - tomato paste, paprika, curry powder and chili flakes. 

Sausage skillet meal.

 This was so simple and came out really delicious. I sautéed four cut up Beyond sausages and while they were browning, I cooked chunks of potatoes in the airfryer for about 7-10 minutes. Then I took the sausages out, and sautéed onion, garlic, thawed frozen veggie mix and added the potatoes, a little water and Old Bay seasoning. Once everything was cooked, I added back in the sausages and cooked a bit longer. Seasoned with salt and pepper. I should have added lemon, that would have been a good addition. Served with rice. So good. Definitely making again. 

Some foods.

Apple fritter bread. 

Spaghetti aglio e olio.

Baked cashew goat cheese.

Ronto-less Garden Wrap copycat recipe

Recipe here 

Behold the copycat recipe for Ronto-less Garden Wrap from @disneyland Galaxy’s Edge! I followed a recipe from @happiestveganonearth and they turned out incredible! Very close to the original. Bulgogi marinated sausage, kimchi slaw, sweet pickled cucumbers and gochujang mayo spread. I made the little sausage patties from the ground @impossible_foods meat and using two patties in a pita felt too meaty so I might use one and cut in half for the next sandwich.

Firecracker jackfruit tacos

 Delicious Firecracker jackfruit recipe from Vegan Richa Everyday Kitchen. Topped with green goddess salad and more Firecracker sauce. 

Miang Kham (One bite wraps)

 Sooooo amazing! Thai MIANG KHAM which are one bite appetizers usually served on a wild pepper leaf but I used Romaine lettuce instead. Recipe veganized and adapted from Rachel Cooks Thai blog. The toppings: carrot, ginger, shallot, Serrano chili, chopped lime flesh, toasted coconut, roasted peanuts, cilantro and mint. The sauce is a cooked mixture of soybean paste, brown sugar, toasted coconut, roasted peanuts, shallot, lime juice, ginger, mushroom soy sauce and rhizome powder.

Papdi Chaat

 Oh my god these are so good! I’ve never made Papdi Chaat before but I found an easy recipe to make the papdi (the crispy wafer/cracker) and toppings at The Spruce Eats blog. The wafer is topped with a chickpea and potato mixture, then finely chopped cucumber, tomato, onion, cilantro and then with chaat masala, chili powder, coriander mint chutney and tamarind chutney. Explosion of flavor! 

Koshari

 For lunch: Koshari, a comforting and delicious Egyptian meal which has rice, lentils, chickpeas (I was out), macaroni, spicy tomato sauce and fried onions. Topped with a drizzle of garlic vinegar sauce (water, vinegar, garlic, cumin, coriander, Aleppo pepper). It’s so good. I haven’t made this in a while and I’m so glad I did today. I used French green lentils from Rancho Gordo and used a recipe from Olive Trees and Honey, the Egyptian variation on lentils and rice. I did not soak my lentils.

Veggie tacos and “Snickers bar”

Gardein beef, airfryer zucchini and broccoli, cabbage slaw, Bitchin sauce, hot sauce. Yummy.

Vegan Snickers. First layer: oat flour (supposed to be protein powder), ground walnuts (should be almonds), maple and agave. Second layer: peanut butter, peanuts, coconut oil, maple, agave, salt. Covered in dark chocolate/coconut oil. Not really Snickers but still good!