Happy Thursday, friends!
Last week, I was craving a smoothie (like I do almost every afternoon), and I was dreaming about the delicious mango lassi drinks I used to get when I went to my favorite Indian restaurant up in Rochester, MN.
Unfortunately, it contains cow’s milk, which I can’t drink anymore, but I’ve created a dairy-free version that (dare I say it?) tastes even better than the original!
This super simple, sweet treat needs only 5 ingredients and 5 minutes of your time!
- 1 32 oz. container of coconut milk (I used Pacific brand original unsweetened)
- 1 1/2 cups frozen pineapple
- 1 1/2 cups frozen mango
- 1 orange (juice & zest)
- 1 tsp. cinnamon
- Fresh mint leaves (for lassi and garnish)
- Add coconut milk, frozen fruit, orange zest & juice, cinnamon & mint leaves into blender
- Blend until smooth
- Pour into desired glass
- Enjoy with a reusable straw or spoon!
Wow. Yesterday we lost a beloved man who shared delicious food in beautiful cities all over the world. Anthony Bourdain made an palpable impact on people from all walks of life. I appreciate and admire his sincerity, his honesty & humanity.
While reading news articles about him today, I came across a few surprisingly thought-provoking quotes. Bourdain said, “nothing [is] actually more political than food.” My first reaction was resistance. “What about music? Or peacefully protesting?”
The more I chewed on it (pun intended), the more it resonated with me. Yes! Being vegan IS a political act! I had never viewed it in the way, but I had felt it. I’ve felt defiant about consuming animal products just because that’s how we were raised and because it’s considered “normal”. I don’t agree with the industry, I feel better not consuming animal products, so I’m using my food choices and dollars as my vote.
No, Bourdain was not vegan, and that’s okay. His words, his life and gifts to this world will live on, and inspire passionate political change through food.
Okay, onto the reason you’re here — the recipe!
My partner, Matthew, made this AMAZING potato & chickpea combo for brunch last weekend and I’ve been thinking about it ever since. It’s overflowing with warm, hearty flavors and packed with plant protein! Would highly recommend this recipe for a fun brunch or “brinner” on the weekend!
- 1 large russet potato
- 2 large carrots
- 1 can chickpeas
- Water 1/4th cup
- Extra Virgin Olive Oil 2 Tbsp
- Vegetable broth 1/2 cup
- Bragg's liquid aminos 2 Tbsp
- Balsamic vinegar 1 tsp
- Garlic powder 1 Tbsp
- Herbs de Provence 1 tsp
- Turmeric Powder 1 tsp
- Salt & Pepper (to taste)
- 5 fresh chives + chive flowers
- Tofutti sour cream
- Sriracha hot chili sauce
- Turn oven to 350 degrees Fahrenheit
- Place drained chickpeas on a baking tin with garlic salt and Balsamic vinegar
- Bake for 15-20 minutes or until crispy
- Set aside when done
- While the chickpeas are cooking, prepare the potato...
- Put 1/4th cup of water at bottom of pan to help steam the potato
- Bake whole potato for 40 minutes or until fully cooked*
- Dice cooked potato into bit sized chunks
- Put 1 Tbsp of EVOO into a large skillet and turn to a medium low heat
- Place diced potatoes in skillet
- Add garlic powder and a pinch of salt
- Cook potatoes for 3-5 minutes on medium heat
- Add washed and chopped carrots to potatoes
- Also add 1/2 cup of vegetable broth, herbs de provence, turmeric powder, and Bragg's liquid aminos
- Stir and place cover on skillet -- cook for 7-10 minutes on medium heat (stir occasionally)
- Take cover off and cook for another 5-7 minutes
- Add cooked chickpeas and stir
- Serve and garnish with Tofutti sour cream, Sriracha hot sauce or chive flowers!
- *Can bake it ahead of time to speed up the process!
Hey friends! Craving a vegan pizza but there’s no vegan pizzaria in sight? Look no further!
Making your own pizza at home can be fun and delicious. We have been having pizza on the weekends for the past few weeks. It’s such a treat and we really look forward to having it for dinner. Being vegan in Iowa can be tough sometimes, but being about to make veganized versions of our favorite meals has been a game changer.
What are your favorite toppings for pizza? Let me know in the comments below! Hope you all have a great Saturday! If you make a vegan pizza, tag me @thevegan.steven so I can see your glorious creation!
- Pizza dough (we used a premade sourdough crust bought from our local Coop)
- One jar of pizza sauce (we used Field Day brand)
- One bag of vegan cheese (we used Daiya mozzarella)
- 2 vegan sausages (we used Field Roast brand)
- One red onion
- Half a red pepper
- Half a yellow pepper
- Handful of spinach
- Half a cup of sliced mushrooms (we used Crimini mushrooms)
- One clove of garlic
- 1/4th cup flour for rolling pizza dough
- Preheat oven to 400 degrees Fahrenheit
- Line a pizza pan with parchment paper
- Wash and slice onion, garlic, peppers and mushrooms
- Roll dough into a circle and place on pizza pan (add a bit of flour to keep it from sticking to surfaces)
- Add pizza sauce -- spread evenly
- Put sliced veggies on top
- Add sliced vegan sausages and vegan cheese
- Throw it in the oven for 20 minutes or until crust is golden brown and cheese is melted
- Let cool for 5 minutes and devour!