Author Archives: pinchevegan

Le Crepe

It’s been too long my fellow vegans and vegan lovers but we have tons of delightful food to share.
We’ll start with this crepe made with chickpea flour and filled with balsamic mushrooms, roasted cauliflower, spinach and tomato. C’est deeeelish! We paired it with a potato, beet and red onion salad we learned from Gna. Our taste buds were speaking French!

Parlez vous crepe?

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Vegan Buns

Sin Buns

These vegan buns are one of the reasons our bums have grown lately. We got a hankering for cinnamon buns and decided to try making some. They take a bit of time because you have to let them rise a few times but the end result was quite tasty. I didn’t have enough regular flour so I used a lot of whole wheat and they were a little stiff. Not that it mattered with all the sugar and cinnamon baked into it.

Up close and personal

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Almond Cheese

I’ve been wanting to do something with the leftover almond pulp from our almond milk. I found an almond cheese recipe that’s supposed to be slice-able. It was pretty easy to make and the flavor was pretty good too. I’m not sold on the texture but it would work in a sandwich or crumbled on top of a salad. We paired it with our amazing guacamole and it help up nicely.

Slices and crumbles just like cheese.

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Guacamole Is Even Good For Your Hair

We made the most delicious guacamole a few weeks ago. It was so perfect I really don’t even  know what to write about it. Let’s let the picture do the talking. Oh wait, I just learned that avocado is derived from the Aztec word “ahuacatl”. Thought I’d share.

Creamy goodness. Increases your HDL.

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Peace Pizza

After numerous recommendations, we finally went to Om Garden. It was a magical experience to know that we could eat every single thing on the menu without  changes or substitutions. It was a first in our vegan career.

We had four different plates but our favorite was the Peace Pizza. It seemed easy enough so we decided to recreate it at home. It was a hit and it’s definitely become a family favorite.

Theirs was on a pita but ours was on one of the Food for Life tortillas which we toasted a bit first. We topped it with a homemade pistachio pesto because we didn’t have pine nuts and it worked deliciously. It also had sun dried tomatoes, fresh tomatoes, mushrooms  and kalamata olives.   We drizzled it with a creamy cashew cheese that we kind of made up, trying to match the flavor of theirs and then just put it in the oven to warm up.  It was delightful and super easy to make. You must try it.

You can't eat just one!

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Salad Week

After binging on fries or any other favorite treat, we usually start having salads for dinner to halt the growing bellies. I usually wouldn’t write a post about a salad but these came out so good I thought they deserved it. The beauty of salads is that you can throw pretty much anything in it and make it a meal.

The first one has a Mexican theme going on: greens, corn, cabbage, onion, jalapeno, tomatoes, carrots, shaved raw beets. The second one doesn’t really have a theme but it had extra goodies such as roasted potatoes, beets and pumpkin seeds. Very satisfying.

Colorful stuff

Roasted veggies rock

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Yes, Pink Sauce Again!

I have found a new use for the infamous pink sauce. It’s in this lasagna although you can’t see it.  Sandwiched between layers of zucchini, portobello mushrooms and pasta. What a stroke of genius! I ate an 8 x 8 pan by myself! I’m not even exaggerating.

I've run out of adjectives

Happy Earth Day to all my vegans out there. Keep saving earth, one meal at a time!!

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