This is my new go-to dish. I love it so much. The popcorn chikin is crunchy, the sauteed veggies are savory, the sauce is tangy, the nutritional yeast gives it a hint of cheesiness, and I wash it all down with a refreshing glass of apple cider soda (recipe below). It’s really perfect. I think I could eat it everyday. Plus, the tofu really looks like a chicken nugget on the inside!
Can you handle how good this looks? I for one cannot. I must admit that real steak has never appealed to me, even in my meat eating days, but this cauliflower cheese steak gets me salivating like a hungry dog. I was never a humongous fan of cauliflower, but once I became vegan and realized how nutrient-dense and versatile it is (I mean, Creamy Vegan Cauliflower Alfredo Sauce for crying out loud, not to mention it makes a great pizza crust) I actually get cravings for it on a regular basis. Then there’s cheese… Oh sorry, did I need to go on? Yes, there’s super yummy Daiya Cheddar Cheese shreds all over this dish. And scallions. And a few seasonings. Wham bam boom you’re done!
Although I do create the majority of my own recipes, I can’t entirely take credit for this one. For my birthday last month my friend Salina gave me a beautiful vegetarian cookbook called The Forest Feast. Many of the recipes are vegan as well, and Salina knew it would be easy for me to veganize the recipes that contain dairy in them. She was right!
I like pumpkin. I like chocolate (understatement). I like brownies. So my little, tiny, genius mind thought “Why not put them all together?” Before I even came up with the recipe, I just knew it would be tasty. It had to be. How could it not? Well, they came out perfectly – just a tad of crunch on the outside, gooey melted chocolate on the inside, and the thick, moist pumpkin that gives it all a great consistency. There are some recipes that I make one time and I’m good. But this is a recipe that I intend to make again and again. It’s yummy, easy to make, gluten free, vegan, and as close as you can get to healthy when it comes to brownies.
Plus, look at that color! Just beautiful. These will make great treats during Halloween time, but trust me, you need to try these brownies now. RIGHT NOW.
The beautiful creation you see above is from the delicious food truck in Austin, Texas called Bon Vonish, run by the very talented Chef Craig. The menu changes daily, based on what local and seasonal ingredients are available, and everything is vegan and often gluten free. Appetizers, side dishes, main course, brunch, desserts – this food truck has it all. And Craig does a wonderful job of showcasing the beauty and versatility of plant based dishes with his unique touch.
On the rainy day my friend and I visited, there was comfort food (mac & cheese), kolaches, pizza, salad, a chocolate mousse pie, and more! There’s something for everyone, vegan and non-vegan alike. What I like about Bistro Vonish is that anyone can enjoy it regardless of their food lifestyle. It’s tasty, filling, healthy, and each dish looks like a piece of art!
Mmm mmm quesadillas! And these are extra special, super duper quesadillas because they’re vegan and gluten free. Oh, and some rockin’ guacamole to slather all over them doesn’t hurt either. I absolutely love Mexican food but when I go out to eat, I find that if it’s not stuffed with dairy and meat, then there’s the gluten and oil and processed foods to worry about. So I decided to make my own plant-based ‘dillas with very few processed ingredients. If you want a quick meal that’s cheesy, crispy, and savory all in one, then read on!
