Recipe: Homestyle Green Bean Casserole

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Hello everyone,

 It’s 6:30pm on a weeknight. You got stuck at work, and then in traffic. You’re tired, you’re hungry, but not to worry—dinner is already done! Casserole is a perfect goto meal for busy weeknights. You can make it in advance and simply reheat and serve on the spot.

Growing up, I know that green bean casserole was a popular staple at family get together and holiday events. However, I just couldn’t get excited about the dish. It’s soggy. I don’t like mushrooms. The list goes on.

I finally decided to give traditional green bean casserole a vegan twist, using vegetable broth and nutritional yeast instead of cream of mushroom soup! Check out the step by step pictures below.

What’s your favorite weeknight recipe?

Cheers!

Jocelyn

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Old Fashioned Vegan Coleslaw

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What’s more American than some good old fashioned cole slaw? Well…maybe apple pie, but I’d say this traditional side dish makes the top ten list. Being vegan, cole slaw is something I don’t eat very often. However, it’s a side dish that I used to love as a kid. Since Hampton Creek has such an amazing line of faux mayos, I decided to give this old fashioned dish a vegan spin.

The recipe is simple, using just seven main ingredients and taking about 10 minutes of prep time. Why not give this a try? It’s sure to satisfy vegans and non-vegans alike!

Let me know what you think!

Cheers,

Jocelyn

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Recipe: Sun Dried Tomato Pesto Spread

Hello everyone,

This weekend I did a little spring cleaning in my kitchen. I found a rather large jar of sunFullSizeRender_2 dried tomatoes, and I knew I had to use them soon. What could I do? Obviously, I could make penne pasta with sun dried tomatoes and olive oil, or I could toss them in a salad, on a sandwich, etc. I decided I wanted to make something a little more original.

My AeroGarden has been going gangbusters lately. I have so much basil, parsley, mint, cilantro, and dill, I just don’t know what to do with it. A light bulb went off, and I decided that I would make a sun dried tomato pesto. That would use the sun dried tomatoes, basil, and parsley. Perfect!

Settlers of Catan Vegan Nachos!

Hello everyone,

A few weeks ago my Facebook feed became flooded with links to a Nerdist article about Settlers of Catan Nachos. Two of my favorite things in one! Can I get the longest road of Settlers nachos? I’m not sure how that would work, but I’ll try! I’m determined!

Obviously, as soon as I saw the article, I knew I had to have a game night and make these nachos. It was a no brainer. And really, who doesn’t love a good nacho bar? It’s cheap, it’s relatively easy, and your guests can customize their plate to their own liking.

These Settlers of Catan nachos are made possible by purchasing small hexagonal weigh boats to house the ingredients. Then you simply divvy up your nacho ingredients and voila! You have a beautifully colorful, edible game day snack! Continue reading “Settlers of Catan Vegan Nachos!”

Recipe: Broccoli (Vegan) Cheddar Potato Skins

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How’d you spend your weekend? Eating junk food, watching the game, or at least, watching Lady Gaga and Beyonce? I actually love football, but I wasn’t terribly invested in either team. I’m a die hard Pittsburgh Steelers fan. That said, I love any excuse to yell at the TV and eat some tasty vegan comfort food.

This year my partner decided to try his hand at vegan potato skins. Veganizing your basic potato skin is pretty simple. Instead of real cheese, use your favorite non-dairy alternative, such as Daiya Cheddar Style Shreds. Instead of real sour cream, use something like Tofutti Sour Supreme Cream. It’s as easy as that! Continue reading “Recipe: Broccoli (Vegan) Cheddar Potato Skins”