What comes to mind when you think of lasagne? My mind immediately thinks, “meaty and cheesy.” Back in the day, that thought made me excited and happy but when I first changed my diet the same thought made me sad and frustrated. I thought I would never be able to enjoy that perfectly layered combination again. Then I realized I was being mellow-dramatic and not thinking outside the box. I quickly slapped myself silly and decided to take action and attempt to make a vegan lasagne.
If you are not from the U.S. and/or if you daydream about food (like me) at work or school, you may have at some point thought to yourself: What is a traditional American dish? Not something Americanized, but something that historically has been made and enjoyed in the heart of the country for decades. Well ladies and gents, cornbread and chili is a great example of an all American meal! Although originally from Texas and other rural (mostly southern) states, cornbread and chili are an American staple you can find or easily make anywhere in the country. Chili is mostly enjoyed during summer national holidays like the Fourth of July or Labor Day but cornbread’s finest hour is during Thanksgiving.
Typically, these two recipes are the opposite if vegan being heavy on ground beef and dairy but of course, I always find my way around the norm. So, keep reading to find out how to make the perfect vegan chili and cornbread just in time for the holiday!
What is a Thanksgiving meal without casseroles?! Aside from mashed potatoes and cranberry sauce, casseroles are the cornerstone of any holiday feast. My personal favorites happen to be a creamy zucchini casserole and a fluffy, yet crunchy sweet potato casserole. You may be thinking how the fuck is something creamy or fluffy AND vegan? Well…keep scrolling and you’ll find out!
As the first week of November comes to a close, I along with so many of you (in the U.S.) are beginning to ponder what dishes you will make for your Thanksgiving festivities this year. If this is your first vegan Thanksgiving you are probably excited and/or freaking out searching day and night for the perfect recipes. Well you have come to the right place because I will be posting Thanksgiving favorites all month!
As a kid grilled cheese sandwiches were one of my favorite foods. Fast forward a decade or so and nothing has changed! Sometimes I even enjoy adding veggies in there to make it a little more exciting. And what goes better with a grilled cheese sandwich than tomato soup! Dipping your veggie melt in a steamy bowl of tomato soup completes the meal and satisfies your taste buds for that familiar, warm and fuzzy feeling.
Summer time is upon us so naturally this means it’s beach, barbeque, cook-out season, etc! Usually, this means some sort of hearty sandwich is being prepped for lunch with some savory sides to indulge into after a long morning of [insert your favorite recreational sport] with your pals! Thankfully, for us plant-based folk we have many delicious options when we are in need of a fat, tasty sammie!
Exhibition A: Pulled BBQ Jackfruit Sandwich with Mac N’ Cheez, Baked Beans, and Coleslaw