Hey my friends!
Happy National Grilled Cheese Day! Yes, you read right. Who doesn’t love a great grilled cheese sandwich…well maybe those that don’t eat cheese because they’re vegan or dare I say it…lactose intolerant.
I absolutely love cheese and one reasons I always said I couldn’t commit myself to a vegan lifestyle is because I would miss it too much.
But guess what, you no longer have to miss out on certain meals, such as a grilled cheese sandwich. Just to put it out there…
Of course there will never be a 100% substitute for cheese, but there are products that come real close.
So to celebrate this day, I wanted to create one of my favorite ways to make a grilled cheese sandwich and it’s vegan. Your probably scratching your head and wondering how is this really going to taste. Will it give that same ooey gooey effect? Trust me…
Here’s what you need:
- Vegan cheddar slice (Violife is my absolute favorite vegan slice cheese)
- Plant butter
- Jalepeno slices
- Baby spinach
- 100% whole wheat sliced bread
I don’t need to tell you how to make a grilled cheese sandwich. I will say that I don’t use a ton of butter when making my grilled cheese sandwich. There’s just no need. I lightly butter the outside of the bread with the almond plant-based butter. No need to butter the inside, as we want to keep this somewhat healthy and thus the reason for adding the baby spinach. I like a little kick to my sandwich, so I cut my jalapeños into pieces and spread throughout the sandwich.
One of the reasons I love Violife cheddar cheese is the fact that it melts (and this is not sponsored by the way).
Whether you are vegan or not, I guarantee that you will love this. I’m curious to know if you’re not plant-based and decided to try this. Please let me know what you thought about it.
Until next time, night night 💋
Hey my Friends!
Happy National Meatball Day! Yes, it’s an actual day. I don’t know about you, but for those of you that are like me and used to eat red meat back in the day, we sometimes miss eating certain dishes. One of the dishes I miss is spaghetti and meatballs. But nowadays being a plant-based or non red meat eater does not mean you cannot eat some of your favorite meals.
So in honor of National Meatball Day, I wanted to share my quick spaghetti and meatless balls recipe. Continue reading “National Meatball Day: Spaghetti and Meatless Balls 🍝”
Hey my friends 👋🏼
Today I was craving Indian food, but one problem I have with eating certain foods is that I don’t eat rice. One dish I do enjoy eating is tika masala, but I always eat it with naan and it’s always the vegetable version.
So I decided that I would change up the recipe a bit for my taste palette. And let me tell you…
This dish turned out so good 😋
Here is what you need:
- 1 block of firm tofu cut into strips or chunks
- 1 1/2 cup of couscous
- 1 cup of kale chopped
- A dash of crushed red pepper
- 1 tsp extra virgin olive oil
- 1 bottle of tika masala sauce (make sure it’s the vegan version)
- Paratha (optional)
Set the oven to 400 degrees. Add the tofu pieces in a glass dish.
Add the tika masala sauce to the tofu. Mix the tofu and sauce, them cover with foil.
Set the timer for 15 minutes.
Now let’s move onto the couscous. Add 1 1/2 cups of water, 1 tsp of olive oil, 1 cup of finely chopped kale and a dash of crushed red pepper to the pot and bring to a boil. Now add a cup of couscous and stir it into the kale. Turn the heat off and cover the pot. After 5 minutes, use a fork a fluff the couscous.
Now it’s time to go back to the tika masala…
After 15 minutes, remove from the oven
Now this is optional, but in my opinion very necessary to complete the meal. Put a little pat of vegan butter (I like to use country crock almond butter) in a frying pan. Heat a piece of paratha for 2 minutes on each side. Cut into 4 pieces.
Now let’s assemble our plate.
Let me know if you tried this recipe and what you thought about it.
Until next time, stay safe my friends 💋