Vegan Marsala Mushroom Gravy (Oil-Free)

Mashers are my go-to comfort food on cool days like today. Before going plant-based, these would have been full of butter and milk. And gravy? I could whisk up a roux like nobody’s business.

It may seem too good to be true, but today’s dish contains only a tiny amount of fat (from the soy milk) and absolutely no animal products. And it is even more flavorful and satisfying than the traditional preparation. Continue reading

Two Bean and Bulgar Chili

chili

I came across this recipe, while sifting through a drawer. It was a page torn from one of those little paperback supermarket cookbooks at the register called “Meatless Meals”.

There is a handwritten note beside the recipe, “Steve’s favorite 2005”. This little memory jog took me right back to that year when I first met the man who would become my husband, though neither of us knew it yet.

I am really glad this recipe was Steve’s favorite back in 2005, because that was long before we  became vegan. What an evolution together, over time, to a more compassionate lifestyle, a deeper enjoyment of food and a more humble appreciation for nature.

I am ever grateful for my husband’s love and support on my personal and professional journey, and I can’t imagine a better partner with whom to share the ride.

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Two-Bean and Bulgar Chili

1 tablespoon oil

1 medium carrot, chopped

1 medium green bell pepper, chopped

1 medium onion, chopped

2 cloves garlic, minced

2 cups water

1/2 cup uncooked bulgar wheat

1 can (14.5 oz) diced tomatoes, undrained

1 can (8 oz) tomato sauce

3 teaspoons chili powder

2 teaspoons cumin

1 (15 oz) can dark red kidney beans

1 (15 oz) can black beans, drained and rinsed

Method:

Saute in oil over medium-high heat, carrot, bell pepper, onion and garlic; cook and stir 4 minutes.

veggies

Stir in remaining ingredients, except beans. Bring to boil. Reduce heat to low; cover and simmer 40 minutes, until bulgar is tender and flavors are blended, stirring frequently to prevent sticking.

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Add drained beans and simmer 5 minutes until heated through. Serve with your favorite cornbread.

cornbread

 

Blueberry Cheezecake

I’ve been reflecting today on where this all began.  I started this blog way back in the Fall of 2012, all fired up as a new vegan, ready to shout from the mountaintop all the new information I was discovering about nutrition and wellness.

This journey is a winding road, but I always come back to my inner compass. Eventually. I’ve decided to revisit and re-post one of my very first recipes from my early days as a newbie blogger. I hope you enjoy it as much as I do.


 

One of the foods many vegans reluctantly let go of is cream cheese–most eventually finding consolation for the morning bagel in the form of hummus or any one of a dozen different kinds of nut butters available on the market.

One food that’s seemingly impossible to duplicate, however, or find a suitable whole food replacement for,  is cheesecake. It makes me realize how truly decadent that dessert is.

Now, I know there is this substance called “Better than Cream Cheese”. However, it is off the deal, due to it’s high fat content and it is full of additives. I prefer to stick with more natural ingredients. Enter the Golden Cheesecake from fellow blogger, Playful and Hungry

I added a graham cracker walnut crust and a sweet, organic blueberry topping and voila! Of course it tastes nothing like traditional cheesecake, but in my opinion plant-strong recipes always end up tasting better all around. And I get the bonus of knowing that I just ate real food that will fuel my body.

Notes From The Vegan Underground

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I’m still here, dear readers. Just focusing on work and other personal projects besides food.

Here are a few of my latest personal inspirations:

Caitlin Shoemaker, Food and Healthy Lifestyle Blogger

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This young lady has single-handedly re-inspired my cooking. That’s a big deal. She’s super-sweet and utterly obsessed with healthy lifestyle and healthful, tasty, whole food, low oil/no oil cooking.

In particular she has inspired my latest breakfast craze, the best granola recipe I’ve found so far and I’ve been eating and making granola for thirty years! There are so many more of her recipes in my queue just waiting to happen! Check her out on YouTube and her website, frommybowl.com  is pretty awesome as well!

Oat Milk

My latest discovery and I am so happy for it. I heard Michelle and Matt talking about oat milk on a recent Thug Kitchen podcast, Forked Up and I thought I would give it a try. Even the best store brand had added sugar so I decided to make my own.

A gamechanger! I first tried it with cheesecloth and then graduated to a nut milk bag which is phenomenal!

HOW TO MAKE OAT MILK from simpleveganblog.com.

Super-simple to make, just oats and water. The flavor is so pure and just works perfectly in recipes, too.

Till next time, friends!

Eat well and be well 🙂

Melanie