Picture this: It’s a grey and lazy afternoon, you haven’t left your sweatpants yet (and don’t plan on leaving them) and the comfort of your bed has never felt more cinnamon-bunny. What are you hungry for? Oh, I don’t know…maybe just a big bowl of slow braised mushroom ragu over Farfalle while watching your favorite movie.
It’s paradise.
So why is this ragu XVX? It’s vegan (yay!), and the usual red wine has been omitted. However neither of these elements deture how warm, yummy, and hearty this dish is. Slow braising mushrooms with lots of spices and sauce gives it a rich and beefy taste thats hard not to drool over.
So roll up your sweater sleeves and prepare yourselves for one hell of a one pot braise. It’s about to get all cozy up in here.
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With such an amazing title as “Spicy Meat Things” you have to just assume they contain all the wonder and magic that an appetizer should.
Truth is, the recipe is an adaptation from a childhood favorite my mom used to make. She never had a name for them, so we always just called them spicy meat things.
Nevertheless, these crowd pleasing squares of ooey gooey spicy fiesta will make you want to hoard the whole batch after just one bite. They’re that good. I promise.
Step aside Jimmy Dean, you got NOTHING on these mouthfuls of sausage glory.
Yep. I went there.
Note: If you’re against velveeta because of the whole “fake cheese” thing (Which in this case supports vegetarianism because of the non-rennet enzymes), and I don’t blame you for (This is the only recipe I have where I use it), either skip this post, or message me about a substitution recipe.
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Now theres a reason the title is in all caps. It literally is the best broccoli soup of all time. Or at least of all my soup making times. It has a thin, creamy broth, packed with TONS of flavor with shreds of carrots and tender pieces of broccoli. Make this for any person, friend, lover or enemy, and you’ll sure to win their soup loving souls.
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Seriously guys, such a win. If you want to challenge yourself a little on a boring night at home, try this one out. The Gnocchi is the most challenging part, the recipe just sounds fancy.
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I decided to try and whip up something different than my usual creations, and was inspired for this by a similar thing that one of the cook’s from work made for staff meal. I tweaked it, adding things here and there, and I have to say it creates the best simple yet warm and filling dish I have made this winter.
*To make this recipe vegan, substitute the tortellini for rising moon vegan raviolis, and the butter for earth balance. Tastes just as great.
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Easy and almost too good twist on a classic creamy bruschetta style snack or appetizer
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I’m not a big fan of curry, or indian food for that matter. I’ve tried indian food countless times to try and force myself into liking it, because after all it’s known to have a good range of vegetarian options.
So finally, I decided to try it out myself. I rolled up my sleeves, stocked up on spices and started writing out different ideas for the perfect veggie curry. I drew from over 20 recipes, picking out what spices I thought would go best and what veggies would make a good combo.
As I cooked, I tinkered along writing down measurements and add ins when I had a good idea. And alas, I created (in my mind) the perfect vegetable curry.
I was burning my tongue with excitement, as I couldn’t put my mixing spoon down.
So here I give you the ultimate awesome magical vegetarian curry
The whole Shebang Recipe Below :]
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To my handful of followers, I’ll actually be posting stuff again soon, starting with tomorrow for Vegetarian Thanksgiving. I’ve was busy with moving and work and what not to cook constantly, or take the time to script out my recipes. But starting with tomorrow, I’ll start updating this thing a whole lot more frequently.
For now, I give you one of my favorite recipes from my vault:
Vegetarian Sausage biscuits and gravy
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Pesto chicken salad on Homemade Vienna rolls
Also, check out my about page for all the deets and treats of this blog :]
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