Tag: vegan recipes

Fluffy Vegan Matcha Pancakes

My dad has always made the best big and fluffy pancakes, but one thing’s for sure: He probably wouldn’t be down with this healthy green-colored vegan and gluten-free version, even though they taste just as good. (Look away, pops—it’ll be ok!) As a lover of the breakfast staple and matcha, I couldn’t resist combining the two into a mouth-watering treat that also just so happens to be full of benefits.

While regular pancakes don’t exactly do much for your body—they primarily consist of white flour, eggs, butter, and oil, after all—these babies are jam-packed with body-boosting ingredients. In fact, they’re so healthy you can make them any day of the week. The batter is essentially oats, spinach, banana, and soy milk—so like oatmeal, except in a much-tastier form!—which contains a solid amount of iron, calcium, vitamin A, vitamin C, vitamin B6, and fiber. As for the matcha, get ready: Full of antioxidants, the powdered green tea has been shown to protect against cancer and heart disease, and it energizes without the crash that comes with coffee. And another bonus I’m particularly fond of? It can also help calm anxiety thanks to L-theanine, the amino acid it contains.

How to get a quality matcha: I made the mistake of buying matcha from my grocery store, and it ended up being about 80% brown rice filler… aka a total health fail. Since labels can be deceiving and sometimes companies try to fool you into thinking you’re getting something pure when you’re not, make sure you’re buying from reputable retailers. I’m a fan of Mizuba Tea Co. and Encha, and even Trader Joe’s has a quality option available.

What to pair your pancakes with: Make yourself a batch of matcha pancakes topped with a dab of Earth Balance butter and maple syrup. Just make sure your syrup is vegan: I recently wrote about the topic on Well+Good, and surprisingly, not all varieties are animal-byproduct-free.

Print Recipe
Fluffy Vegan Matcha Pancakes
These vegan matcha pancakes are so healthy you can eat them every day.
Servings
pancakes
Ingredients
Servings
pancakes
Ingredients
Instructions
  1. Combine the ingredients in a blender and blend until smooth.
  2. Heat a frying pan over medium heat and spray with olive oil.
  3. Pour batter into your desired pancake size. After a couple minutes, carefully check to see if the bottom is firm with your spatula. If it is, flip and cook on the other side.
  4. Serve with Earth Balance butter and pure vegan maple syrup.

Hummus + Veggie Summer Rolls

Ever since moving back to Iowa, I’ve been pleasantly surprised with how many vegan options there are here. Obviously I can’t just walk to Peacefood Cafe anymore (*insert tears here*), but hey—I’m a quick drive away from pizza with soy cheese and the Impossible Burger, and that’s fine by me. Plus, it’s safe to say I’m still nailing my version of the restaurant’s spicy Caesar dressing, so it’s basically like I’m there, right?

One of my favorite places I’ve eaten at in the area is actually Karma Coffee Cafe in Hiawatha—a small coffee shop that has a few really tasty vegan eats on the menu. Whenever I post up and work there, I always get a matcha latte and their summer rolls—both of which are completely to-die-for. Since I work from home most days, I decided to make some myself… and unlike the last time I tried working with rice paper (which was kind of like my first time with tofu), it was a total success.

While the restaurant uses what I’m guessing is a homemade sweet potato hummus, I subbed in some store-bought roasted red pepper hummus from Sabra until I have time to make their version myself. The rest of the ingredients are incredibly easy to prep, too: after a few minutes of chopping, you just have to assemble everything and you’re good to go.

Print Recipe
Hummus + Veggie Summer Rolls
A light, healthy, and delicious meal that only takes minutes to make. Double up the servings to prep lunch for the entire week.
Prep Time 5 minutes
Servings
person
Ingredients
Prep Time 5 minutes
Servings
person
Ingredients
Instructions
  1. Cut and combine all the veggies and set them aside. Wash the spinach and pat dry.
  2. Get a large bowl or container—one that's big enough to sit the rice paper in without bending it—and fill it with warm water.
  3. Take a sheet of rice paper and put it in the water, making sure it's completely covered. After about 5 to 10 seconds, or until it's soft, remove the rice paper and set it on a plate.
  4. In the center of the rice paper, lay down a few pieces of spinach, then scoop on some hummus. Top with a small handful of the mixed veggies and save the extras for future rolls.
  5. Fold in the two sides of the rice paper over the veggies, then fold up the bottom portion. Roll into a cylinder so everything is secured inside.
  6. Eat right away or chill in the refrigerator. Want a dip? Mix a couple Tbsp of hummus with a splash of water, adding additional liquid until it's at your preferred consistency.

Recipe: Easy Spicy Vegan Caesar Salad

I had a lot of thoughts when we decided it was time to leave New York City, and one of them was: “But what am I going to do without my favorite salad?!” The second I first had Peacefood’s Spicy Unchicken Caesar Salad, I knew it was love. And that’s exactly why I made it my mission to create my own version I could eat anytime, anywhere.

Alright, let’s rewind for a sec. Before going vegan, I only ate Caesar salads because they were honestly the only kind of salad that tasted good to me. Yep, a true Midwesterner at heart. Getting that taste again—but honestly, an even better version—was kind of a dream come true. For one, it’s spicy. It’s also super creamy, flavorful, and is better for you than conventional store-bought Caesar dressings. It’s a win-win…win, win, win.

spicy vegan caesar salad

So, what’s all involved in making this salad? Well, Peacefood’s version includes crisp romaine lettuce, their famous homemade unchicken tenders, tempeh, red onion, croutons, and tomatoes. For this version, I decided to keep things simple and create a base you can play with a bit.

I try not to eat processed vegan food too often, but I wanted this recipe to have the full effect so I included two of my favorite vegan goodies that are generally super easy to find: Gardein’s Seven Grain Crispy Tenders and Lightlife Organic Fakin’ Bacon Tempeh Strips. If those brands aren’t available, don’t worry—any similar products will work. For when you want to be extra healthy, though, use some regular tempeh and baked tofu instead.

spicy vegan caesar salad

spicy vegan caesar salad

For the dressing, I remembered someone once told me vegan mayo makes a great base for Caesars, so I went with it and ended up with a version that I actually might like more than the original. Yeah, seriously. There’s just something about it: It’s fresh, has the perfect amount of heat, and adds so much flavor to a bowl of leaves.

spicy vegan caesar salad

This recipe is great on its own or with other veggies added in. And, good news: The dressing stays nice and fresh in the fridge. I usually keep it in a mason jar and give it a quick shake before I use it. It typically lasts for about 5 meals, or 5 days.

Ready to eat? Check out the recipe below. And if you try it out, tag me in your pictures on Instagram: @tehrene. I’d love to see what you think!

Print Recipe
Easy Spicy Vegan Caesar Salad
This spicy Caesar is creamy, filling, and brings the perfect amount of heat.
spicy vegan caesar salad
Servings
servings
Ingredients
Spicy Caesar Dressing
Servings
servings
Ingredients
Spicy Caesar Dressing
spicy vegan caesar salad
Instructions
  1. Add all dressing ingredients into a blender and blend until smooth. Put in the refrigerator in an airtight container, like a mason jar, and make sure it's cold before using it. Or, stick it in the freezer for 10 minutes or so to chill it quickly for immediate use.
  2. Make the "chicken" tenders and tempeh according to directions. I prefer baking the tenders in the oven so they're extra crispy. I also always cut the tempeh up into small pieces, like shown in the picture above, before cooking: Just put them in a pan and sauté.
  3. Chop your romaine and toss in extra veggies, if you want them. Add the chicken tenders and tempeh on top. Drizzle on your chilled dressing and eat up!

Recipe: Strawberry-Beetroot Papaya Bowl

I love getting together with my bestie Hilary of The Greener Voyage and vegan food is always involved—but this time it was something we made ourselves! Which, to be honest, doesn’t happen often in tiny New York City apartment kitchens where there’s typically a one-person capacity. This time I headed out to her new place in Bushwick where there was plenty of space to whip up this delicious Strawberry-Beetroot Papaya Bowl recipe.

So, I’ve tried multiple different smoothie bowls in the past, but I’ve never found one I loved. Now don’t get me wrong: I’m a smoothie girl and love sipping on a fruit- and veggie-packed drink in the morning. Eating a smoothie out of a bowl with a spoon, though? It just feels… wrong. But something about putting it into a scooped-out papaya feels oh-so-right.

This smoothie bowl is jam-packed with good-for-you ingredients. Plus, it doesn’t feel soupy—it has a lot of oomph that will fuel you through your day thanks to some sneaky superfoods, including a gorgeous beetroot powder I’m a tiny bit obsessed with. So, what are you waiting for? Eat up!

Print Recipe
Strawberry-Beetroot Papaya Bowl
Devouring this sweet, protein-packed papaya bowl is the perfect way to kick off your day. You'll reap the benefits from beetroot powder, chia seeds, maca, and other good-for-you ingredients.
Prep Time 10 minutes
Servings
person
Prep Time 10 minutes
Servings
person
Instructions
  1. Cut papaya in half and carve out the middle, tossing out the seeds and saving the fruit.
  2. Place everything in a blender and blend until smooth.
  3. Pour smoothie into empty papaya bowls and top with bananas, shredded coconut, chia seeds, and anything else you want.

Recipe: 4-Ingredient Lazy-Day Vegan Mac and Cheese

Before going vegan, I was the queen of mac and cheese. And I’m still happy to say nearly a year after going cheese-free, I’m still the queen of mac and cheese—just minus the actual cheese.

There are plenty of ways to make dairy-free mac and cheese—whether you’re using nuts or veggies—but most methods take up more time than I typically want to spend when I need to satisfy a serious, on-the-spot craving. That’s why this recipe I created on a whim one day when I was hangry is such a gem: It only requires four ingredients, can be made in just minutes, and is super creamy. What more could you want?

To make this 4-ingredient mac and cheese, you’ll just need soy milk, organic corn starch, nutritional yeast (which is jam-packed with vitamin B12—aka an amazing mood- and energy-booster), and some pasta. You can use whatever type of noodle your heart desires to make the dish, whether that’s actual macaroni or something totally different—like protein-packed fusilli made from quinoa flour, which just so happens to be what I had on hand.

vegan cheesy pasta

After rounding up your ingredients, all you need to do is cook up the noodles and make the sauce. Believe it or not, everything can be made in 5 or 6 minutes. Seriously.

vegan cheesy pasta

The best thing about this quick dish is that it’s great whether you’re vegan or not. If you don’t eat dairy, you have an easy option for lazy days—and if you typically eat dairy, it’s the perfect way to healthify one of your favorite comfort foods. Even my cheese-loving fiancé loves this meal, so that’s saying something.

Ready to eat? Check out the instructions below. And if you try it out, tag me in your pictures on Instagram: @tehrene. I’d love to see what you think!


Print Recipe
4-Ingredient Lazy-Day Vegan Mac and Cheese
A simple dairy-free mac and cheese recipe to make on days you want a no-fuss meal.
vegan cheesy pasta
Cook Time 7 minutes
Servings
Ingredients
Cook Time 7 minutes
Servings
Ingredients
vegan cheesy pasta
Instructions
  1. Start boiling water for pasta and cook according to directions.
  2. Mix nutritional yeast, soy milk, and corn starch together on medium to high heat, stirring constantly until sauce thickens, about 5 to 7 minutes.
  3. Drain pasta without rinsing. Put pasta in bowl and top with cheesy goodness, stirring everything together. Then eat up!