A vegan food and lifestyle blog, cookbook, and cooking show! Featuring easy, delicious, and healthy vegan recipes.
It’s this vegan Instant Pot Mexican Rice for me.
Tender, fluffy, and so tasty. Mexican rice is so wonderful because it’s a simple-to-make dish that can elevate whatever it’s served with. Most often I serve it with simple home-cooked black beans or grilled tofu and vegetables. But sometimes, I just eat it as a snack as is. However you enjoy it, this vegan Instant Pot Mexican rice is the truth.
As summer turns to fall I’m craving heavier meals. They’ve still got to be healthy and vegan, but maybe a little higher in complex carbohydrates 😉 This vegan mushroom jambalaya fits the bill every time! Jambalaya is a delicious Creole and Cajun rice-based dish. It’s made a million and one ways, depending on the cook, but the base is always rice.
I finally understand pasta salad, and I want to eat this avocado pasta salad every week. Living most of my life in the South, I was exposed to only one type of pasta salad––or macaroni salad as we called it. Macaroni salad is rich and creamy. The basic ingredients are mayonaise, hard boiled eggs, celery (for that crunch), and tuna. I never liked it. Even before I was vegan, anything with eggs turned my appetite right off. Perhaps one day I’ll attempt to veganize it, but until then, I’m happy making my California-style vegan avocado pasta salad with grilled veggies.
My new favorite snack is this gloriously green Spirulina Chia Seed Pudding. I wish I could claim to have come up with this idea on my own, but I didn’t. I buy fresh spirulina from a local company here in Southern California, and spirulina chia seed pudding is one of their new products. They gave me a container to try, and I was hooked! I don’t usually like other people’s chia seed pudding, but this one was the perfect thickness and sweetness. Plus, the spirulina––a tremendously nutritious blue-green algae––blended seamlessly into this sweet treat. I just knew I’d have to copy the recipe and start making it at home.
I have been meaning to post this beet fennel salad recipe for so long. Like, longer than I’m comfortable with admitting. Somehow, whenever I make it, I eat it all before I have a chance to take the photos. Either I need to eat a full meal before I plan to take photos, or this salad is my kryptonite. Perhaps it’s a combination of both.
