Tag: meal
Wordless Wednesday: Wholesome Bowls
Turmeric Tofu Bowl (Homemade)
Swim Club – Buddha Bowl
Mendocino Farms – Avocado & Quinoa Superfood Ensalada
Humbowl – Seasonabowl
Greens Garden Round Rock – Rainbow Trio with Spicy Mango Tofu
Greens Garden Round Rock – Garden Bowl with Teriyaki Tofu
Double Trouble – Vegan Power Bowls with Popcorn Tofu
Casa de Luz – Zucchini Lasagna
Bodhi Viet Vegans – Wonton Noodle Soup
Wordless Wednesday: Rise and Dine
The Well – Chorizo & Potato Hash
The Well – Avocado Toast
The Salty – Vegan PB & J Donut
Phoebe’s Diner – Smoked Beet Hash
Next Level Burger – Sunrise Burger
Mission Burger Co. – Breakfast Tacos
Mission Burger Co. – Big Bad Breakfast Sando
Juiceland – Dubai Chocolate Acai Bowl
Humbowl – Breakfast Hash
Biryani Pot – Idly, Vada, Sambar
Love Your Leftovers
Holiday meals are all about abundance, which means one thing: plenty of leftovers. If you ask me, that’s even better than the feast itself. The hard work is already done, and what’s left is a treasure trove of deeper, richer flavors that have had time to meld and develop. With just a bit of creativity, you can transform those original dishes into entirely new taste sensations.
Humble stuffing turns into grab-and-go savory breakfast muffins, filled with gooey vegan cheese. Spice up the standard green bean casserole into a quick curry, perfect for a weeknight dinner. Holiday roasts are easily slapped into sandwiches, but why not wrap them up into light, fresh spring rolls instead, in bold contrast to a heavier meal?
There’s no need to tempt flavor fatigue by eating the same meal for days on end; you’ll love your leftovers with a few simple tweaks.
I’m sharing all of these recipes, from the original dishes to their secondary transformations, in the latest Issue of Vegan Journal. You can view the entire issue online for free, but please consider subscribing to have it delivered straight to your door!
Oodles of Zoodles
What happened to all the zoodles? I suppose the spiralizing craze has come and gone, giving way to more high-tech noodle solutions. Now they need to be packed with protein, like the pastas made with chickpeas and lentils, or so high in fiber that you can skip your morning Metamucil, in the case of some shirataki options. There’s a time and a place for every noodle, but please, bring back the zucchini noodles.
Making the Case for Zoodles
Fresh and crisp when raw, meltingly tender when cooked, it’s hard to beat a single ingredient noodle that’s simply made of whole vegetables. They’re neutral in flavor, don’t need any cooking when it’s hot out, and are an affordable option on any budget. Some may argue that needing a specialized tool to transform them into tightly coiled strands presents a considerable barrier to entry, but that’s just an uncreative excuse. Leave the spiralizer in the cupboard and reach for your peeler instead.
Sweetness and Spice
Shaving paper thin planks of zucchini creates luxurious lengths, approximating wide paparadelle, rather than the pedestrian spaghetti shapes that hand-crank spiralizers churn out. Adding an air of elegance to this commonplace vegetable makes it even more compelling on the dinner table, seeming like a truly special event, even if you’re making it just to clean out the fridge. It takes no time to slap together, tossed with lightly sautéed wild mushrooms and dressed with sweet orange, tangy mustard, and the bright spice of Aleppo pepper. Light, bright, and simple; just as seasonal produce should be.
Long Live Zucchini Noodles
Serve as is to make a compelling side, or add your favorite protein to transform it into a complete meal. If you so wanted, of course, you could bust out the spiralizer and make the more conventional thin strands, or even employ a basic julienne peeler for a similar result. All noodles are beautiful, and all zucchini should be treated with respect. Let’s revitalize the zoodle movement, one plate at a time.
