I had a bag of frozen broccoli in my freezer that I was determine to do something with. I simply typed in the word “broccoli” into pinterest and a non-vegan version of this recipe appeared. I swapped out the ingredients to make it more vegan friendly and added brown rice. It was quick, simple, and delicious – my favorite kind of dish!
If you make this recipe, be sure to snap a photo and hashtag it #VeggieCurls. I’d love to see what you created!
The summer is here and the 4th of July is vast approaching. Summer BBQ’s can be an awkward time for a vegan, so to ease the stress of party goers and party throwers it may be best to come prepared with some recipes.
I found this grilled portobello burger recipe and it is definitely something I want to try for the 4th and future BBQs.
Grilling really brings out the juicy best in these portobellos, so I use the bare minimum of ingredients to let them really flaunt their flavor. A little (cheap!) chardonnay for depth of flavor, tamari for a bit of saltiness, baslamic for a touch of zest, and garlic for, well, it’s garlic! Choose firm, light colored mushrooms with fresh, healthy looking gills that spring back when you gently rub your finger across them. Don’t remove the gills, they are loaded with flavor and texture, not to mention they soak up garlic and marinade beautifully. Gently wash your caps before marinading and you are A-ok. Skip that anemic hamburger bun and go for a bready focaccia that can stand up to the portobello juices that are bound to make you lick your fingers.
Tip: Save your portobello stems for gravy or broth.
June is national fruits and veggies month and if you’re looking for a sweet treat with fruits and veggies, this is definitely the one for you. I ate an entire pan of this in two days and I’m not ashamed to say it. This is another recipe out of the Vegan Soul Kitchen book, that is a must try!
Give the recipe a try and let me know what you think in the comments below or on social media with the hashtag #VeggieCurls.
This is the best snack EVER! If you haven’t tried the combination of apples, peanut butter, and chocolate, you don’t know what you’re missing. I started eating this snack a few years ago when my church did a Daniel Fast. I saw this recipe on a list of options for the fast, decided to try it, and I haven’t turned back since.
You can find many variations of this dish all over the internet, so don’t be a afraid of making it your own. Non-vegans can try this with other toppings like caramel, marshmallows, candy bars, and more. Vegans can add cinnamon, nut based cheese or coconut strips. Feel free to get creative.
If you make these apple nachos, take a pic and tag me on instagram or Facebook with the hashtag #VeggieCurls so I can find them! I’d love to see your creations.
I absolutely love plantains and this version is super tasty and easy to make. According to Raul Musibay, Cuban cookbook author and cofounder of icuban.com, tostones (twice-fried plantains) can be linked directly to the African continent: “The tradition of the tostone comes from African slaves. In the Congo, the people prepare plantains in the exact same way, even to this day.”
This makes the perfect appetizer, side dish, or snack for any meal. Give the recipe a try and let me know what you think in the comments below.
Here is my next installment in the Vegan Soul Kitchen series. Author Bryant Terry offers his vegan rendition of a classic shrimp and grits. I was never a big fan of tempeh but I really enjoyed it in this recipe. And if you like spicy cajun food, this is definitely a great dish to try. Try it for yourself and let me know what you think in the comment section below.
I absolutely love this recipe. It is super easy to make and requires just 10 ingredients (most of which you probably already have in your refrigerator). You can feel free to add in your favorite veggies to make this dish your own. It is very filling and the hash brown crust is amazing! Give it a try and let me know what you think…
Don’t let the vegan label fool you. I am very much a southern girl and the thought of making collard greens without the slow cooking of a ham-hock made me shiver. However, I decided to give it a try after picking up the book Vegan Soul Kitchen by Bryant Terry.
These collard greens are the first recipe in the book and apparently the inspiration for creating vegan soul kitchen. I made these collard green last night and really enjoyed them. The sweetness of the dried cranberries, mix with the citrus on the orange juice and the spice of the garlic are a perfect combination. Plus this version take minutes as opposed to hours compared to traditional southern greens.
I’ve adjusted a few of the original ingredients for my taste and you can be sure to do the same for yourself.
This has easily become one of my favorite vegan recipes. Dredging the cauliflower in the flour creates the crispy breading that you’re used to with wings and baking the cauliflower gives that “fall off the bone” texture of a real wing. You can make these wing your own by using your favorite kind of BBQ sauce like a mustard base, sweet, spicy or any other sauce that you prefer.
This is one of my favorite dishes. Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They come in a variety of colors which are all high in nutritional value and available throughout the year.
One great thing about lentils is that they easily absorb a variety of wonderful flavors, so you can season this any way you like. I found an excuse to use my Old Bay seasoning again and that makes this dish taste amazing. I love to combine it with Ritz Roasted Vegetable crackers. The blend of those flavor are like a rich and salty dance.
The recipe itself is very simple but feel free to use the flavors you love to spice up this dish for your liking