Get ready to put in some work for a very rewarding recipe mf’s, prepping eggplants takes a little bit of patience so they cook right… but I promise you, it’s worth it. The sauce for this dish is super easy to put together, starting with the peanut butter, stir in the wet ingredients and you should find yourself with a delicious ass sauce.
I coat the veggies in corn starch before cooking to help keep them from absorbing too much oil and becoming soggy. A lovely trick I learned from Bianca at Bianca Zapatka who shared a Chinese Eggplant recipe, I made some alterations.
The recipe takes about 30-40 minutes, plus I know you’ve got time… we’re in lame ass quarantine, which feels never-ending. It uses basic household ingredients for the sauce, and tastes mf great. PLUS eggplant is a great source of vitamins and minerals, helps with digestion, improves heart health and has many more great qualities… so if you’re an eggplant hater I would reconsider. Sometimes it takes a few times to cook right, but ultimately sooooo delicious.
2 eggplants each 10oz (small long ones if possible)
1 tsp salt
1 tbsp cornstarch optional
For the Sauce
1 1/2 tsp peanut butter
1 ½ tbsp soy sauce or tamari sauce
1 tbsp rice vinegar
1-2 tbsp water
1 tsp cornstarch
2 tsp coconut sugar or other sugar
2 ½ tbsp peanut oil or vegetable oil
1 tsp ginger minced
3 garlic cloves minced
1 chili pepper chopped or 1 tsp chili paste
For serving (optional)
2 spring onions sliced
Cut the eggplants into small chunks as shown in the step-by-step photos above. Then transfer them to a large bowl, add the salt and mix well to combine. Allow to soak for 15 minutes (or up to 1 hour).
Then pat the eggplants dry, sprinkle with 1 tablespoon of cornstarch and mix well to coat. (If you find the eggplants too salty after soaking, you can also rinse them under cold running water before patting them dry.)
Place the peanut butter in a small bowl, mix the wet ingredients in a separate bowl and pour into the peanut butter stirring. It may not immediately combine but after enough stirring it will. Mix the rest of the sauce ingredients in.
Heat 2 tablespoons of oil in a large non-stick pan or wok over medium heat. Add the eggplants and fry for about 5-8 minutes. Once the skin is well browned and the inside turns soft, remove the eggplants and transfer to a plate.
Add the remaining oil, ginger, garlic, and chili to the same pan and roast for a few seconds while stirring until fragrant. Then put the eggplants back to the pan. Mix the sauce again until the cornstarch is completely dissolved and pour it over the eggplants. Stir immediately until the eggplant is evenly coated and the sauce thickens.
Garnish the eggplants with spring onions and sesame and serve as a side dish or as a main course over rice or pasta with lime wedges on the side.
Carbin’ it up, I took a whole wheat bagel, layered it with Kite Hill cream cheese (my favorite alternative cream cheese spread), avocado, and tomato. If you want an extra kick sriracha that b*tch up, and it’s ready for consumption. Super simple and easy recipe for mornings when you’re in a rush.
I have a low key obsession with bagels, if anyone has any favorite vegan cream cheeses they want to suggest, I’d love to try! I’m always looking for better-quality dairy alternatives, some brands just don’t make the cut, looking like cream cheese but tasting like plastic! I like Kite Hill because the ingredients are really simple and not full of factory made additives. Now, get that ass in the kitchen!
1 bagel of choice, I used an everything bagel
1 serving of vegan cream cheese, I used Kite Hill
Toast your bagel, spread the cream cheese, layer with avocado, tomato, and sriracha if you want a kick!
Been thinking about this recipe for awhile, and I finally got my ass in gear to make it. It turned out amazing! The sauce is sweet and spicy, the cauliflower is crispy, over rice it’s a mf party… and just as good, MAYBE BETTER, than chicken. (;
Who am I kidding.. It is better. So get that ass in the kitchen b*tches.
The recipe is baked, 100% vegan, and borrowed from Nora at Nora Cooks.
1 head cauliflower (about 5 cups)
1 cup water
3/4 cup flour (see notes for gluten free)
1 tablespoon garlic powder
1/4 teaspoon salt
2 cups panko breadcrumbs (see notes for gluten free)
Sticky Orange Sauce
1 cup orange juice, fresh squeezed preferred
1/2 cup granulated sugar (see notes for substitutions)
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Wash and cut cauliflower into bite sized pieces.
In a large bowl, add water, flour, garlic powder and salt. Whisk until well combined. Place the breadcrumbs in a medium sized bowl and set it next to the wet batter bowl. Also place your baking sheet nearby.
Add the cauliflower to the bowl with the wet batter and toss to combine, coating all the pieces well.
One by one, remove a cauliflower piece, tapping any excess batter off, and roll in the breadcrumbs to coat. Place on the prepared baking sheet and make sure they are not touching each other, or they will all get stuck together as they bake.
Bake for about 20-30 minutes until golden brown and crispy.
Sticky Orange Sauce
In a large pan (large enough to fit the cauliflower and sauce), add all sauce ingredients except the cornstarch and water. Bring to a boil, and cook for a minute or two.
Mix the cornstarch and water in a small bowl to combine, and then add to the pot. Stir over medium-high heat constantly for a couple of minutes, until the sauce thickens.
Once the cauliflower is done, add it to the pan with the orange sauce and stir to coat. There won’t be a lot of extra sauce; if you want more double the sauce.
Serve over brown or white rice. Sprinkle with green onions and/or sesame seeds. Serve hot and enjoy!
This chili is full of veggies, a kick of spice, and tons of fiber. Tastes bomb af too, so you’re going to want to give it a try. Really quick, ready in 20 minutes and then you can get yo grub on b*tches.
Featuring black beans and kidney beans, this will soon be a staple in your kitchen. The recipe is also oil free, so there’s no guilt in eating too much.
2 1/2 c veggie broth
1/2 onion, diced
3 cloves of garlic, minced
1 green bell pepper
1/2-3/4 c corn (depending on preference)
1 c butternut squash, peeled, de-seeded, cubed
2 carrots, diced
1 tsp chipotle powder
1 tsp cayenne pepper
1 tsp paprika
1 tsp galric powder
1 tbsp cumin
2 tbsp chili powder
salt and pepper, to taste
1 15 oz can diced tomatoes
1 15 oz can black beans, rinsed and drained
1 15 oz can kidney beans, rinsed and drained
In a large pot, heat a 1/2 c of the veggie broth over medium heat, add in onion and garlic for a minute, followed by the rest of the veggies, stirring and cooking for another 5 minutes so everything is softened.
Add in all of the spices, the rest of the veggie broth, diced tomatoes, and beans. Stir well, and simmer for another 15 minutes, check that everything is softened, and it’s ready to eat!
Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly.
Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
This will allow the mushrooms to release their water.
After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
Add sea salt and black pepper to taste.
Garnish with fresh herbs and serve.
Rest of the Dish
Preheat the oven to 350°F and lightly spray a 13X9-inch baking dish with nonstick cooking spray.
Boil a large pot of water, add in the green beans for 8-10 minutes until they’re soft, strain, and run cold water over them.
In a large skillet, add a tablespoon of olive oil and the onions and cook, stirring occasionally, about 5 minutes or until translucent. Add the garlic and cook for 1 minute. Stir in the mushroom soup. Stir in the milk and cheese until the cheese is melted. Add salt and pepper to taste.
Place your green beans in the prepared dish, pour the mixture over all of the green beans. Fold in 3/4 cup of the fried onions. Bake, uncovered, for 20 minutes. Top with the rest of the fried onions, and bake another 10-15 minutes until they’ve turned golden, and the casserole is hot and bubbly. Enjoy that sh*t.
Vegan Meatloaf! Am I allowed to say it’s a meatloaf? A classic, with a chickpea/tofu twist my vegan babies. I was really surprised by this one to be honest, I questioned if it could compare on any level to real meatloaf… and I’d say it gets there. It packs in the protein and has loads of flavor. I fed it to my family on Easter and they weren’t complaining, so it’s non-vegan approved b*tches.
1/2 tbsp olive oil
1/3 c white onion, diced
2 tsp minced garlic
1/2 red bell pepper, diced
1 15 oz can chickpeas, save liquid from can
6 oz extra firm tofu
1 tbsp soy sauce or liquid amino
1/4 c ketchup
1/2 tsp liquid smoke, optional
1 packet of meatloaf seasoning OR
1 tsp italian seasoning
2 tbsp parsley
4 tbsp chickpea liquid
1/2 c nondairy milk
3/4 c breadcrumbs
3/4-1 c oats
Preheat the oven to 375 degrees, and lightly grease a 9 in. loaf pan or line with parchment paper to avoid sticking.
Saute onion, garlic, and bell pepper until soft and fragrant, about 5 minutes on medium heat, remove from heat.
Mash the chickpeas with a fork or potato masher until they are broken up but not mushy or pasty. Crumble in the tofu AFTER you have pressed it a few times with a dish rag or paper towels to remove some moisture. Add in cooked veggies, soy sauce, ketchup, liquid smoke, and meatloaf seasoning. Mix well.
Add in the chickpea liquid, milk, and breadcrumbs, stir to combine, add oats 1/4 c at a time, mixing until the mixture holds together well and can be formed (holds in a ball shape). Transfer to the loaf pan, flatten, and place in the oven for 35 minutes.
Remove and top with ketchup moving width-wise from top to bottom (refer to picture), and cook another 15 minutes. Remove and let sit at least 10 minutes before slicing so it holds better.
The first one was just so dang good, I needed to make anotha one. This time getting a little more creative with new veggies. I’ve still got my ass intermittent fasting and eating healthy, but this salad doesn’t make me sad about being healthy, and it’s so filling. Thinking about putting a meal plan together if I can see a noticeable difference in a couple more weeks, got all this quarantine time!
2 c water
1 c quinoa
2 tbsp water
2 c shredded carrots
1 tsp cumin
1 tsp cayenne pepper
1 tsp chipotle powder
2 c frozen corn
1 red pepper, thinly sliced
4 c roughly chopped kale, with ribs removed (huge center stem)
2 15 oz cans of black beans, rinsed and drained
Start the quinoa, in a small saucepan boil 2 cups of water, add in quinoa and cook about 15 minutes until the water has been absorbed.
In a small frying pan, heat 2 tbsp water, add shredded carrots and corn, top with juice of 1 lime, and half the spices, stir. You’ll cook these for about 5-7 minutes until the water has absorbed and the carrots have softened.
Get a huge ass bowl, place the kale in, add quinoa, black beans, carrots and corn, red bell pepper, the other half of the spices, juice of 1 lime, and mix. Try to get everything jumbled together, and boom you have your tasty ass, healthy ass, kale salad. If you need more spices add them to taste.
Optional dressing w oil:
1 tbsp vegan mayo, 1 tbsp sriracha, 1 lime juiced. Combine all and mix, drizzle on top.