E C Does It

Vegan Alfredo I absolutely love pasta. I love it so much that I have to force myself to make something else for dinner because I am totally satisfied with making pasta every night.  Last night I was not able to fight down my inner pasta demon. Alfredo pasta won, and I won too (so it's a draw?) because I made such a creamy sauce that I should be crowned! 😂 So I've seen in a few places that tofu has been used as a cream based sauce. And at first I was unsure of how it would taste. It just so happened that everything in my cupboards and fridge were front and center just for this. It's like they planned it themselves for me to make it! So here it is, in it's very infant form... Alfredo sauce! If you find anything to make it better, don't be afraid to tell me! This was just me throwing things inside, so it is a great place to start! Do you see how creamy it is? ♡♡ Ingredients: 1 Block of tofu (I used firm, as it was all I had...

Vegan Pho When I moved back to California, I was introduced to Pho by my husband's cousin. And boy did I fall hard! I mean, it has this amazing broth over these delectable rice noodles, and comes in many options. What is there not to love? Since becoming vegan, we never go out to eat anymore. Half of it is due to finances, and the other half is because I am honestly scared of going out and being fed something that is indeed not vegan. So my solution has been to stay at home, research and try to make my own vegan cost-friendly options! And it has been working! -so far- (makes enough for 4 servings) Ingredients:  2 Star Anise 4 Cloves A pinch of red chili pepper flakes 1 6 inch piece of Ginger (halved) 1/2 of a yellow onion (halved) 2 teaspoons light brown sugar (or rock sugar, found at many asian markets) 2 tablespoons salt (more or less to your liking) 1 cube of Vegetable Bouillon 7 button mushrooms (sliced) 2 medium sized carrot...

Vegan Pretzel Dinner Rolls This thanksgiving I wanted a homemade yeast roll. And to my -pleasant- surprise I accidentally made pretzel rolls! I assume it's from the egg substitute that I used, but needless to say I was not upset with the outcome! These came out pretty good, my almost 2 year old wouldn't stop munching these down, and they were demolished before everything else! I'm still in the debunking stage, as I am going to be making these again with flax eggs (so stay tuned)... But I am pretty sure that this is the reason. Cider Eggs. Now bare with me here... I just couldn't seem to find any Ener-G egg replacer. I thought of using flax eggs, and I even pondered how it would be with the Follow Your Heart Vegan Egg. But I freaked out and used a World War 2 era egg replacement. I figured if it was good enough to use back then, then it must be good now! If I had known that these were going to end up pretzel-y I would have sprinkled some Coarse...

Vegan Cream of Mushroom Soup I am very much aware that I am late for Thanksgiving, but if your family is anything like mine, we eat *just about* the same thing for Christmas. Queue this Cream of Mushroom Soup recipe!  This came out SO good! I got plenty of compliments over the weekend from all kinds of people, and that alone helps solidify that this is better than your ole' can of Cream of Mushroom Soup for Green Bean Casserole! I just followed my typical Green Bean Casserole recipe with this as an addition, and boy was I surprised! I plan on uploading all of the recipes that really worked out for me this Thanksgiving, so take what you want for future reference, or do like me and make it for Christmas dinner too! Ingredients:  2 Tablespoons Olive Oil 1/2 of a White Onion (diced) 8 Cloves of Garlic (minced) 1 lb of White Button Mushrooms (chopped) 1/2 Cup of Flour 2 Cups Unsweetened Soy Milk 2 Cups Vegetable Broth 1/2 Teaspoon Nutmeg ...

The one thing I love the most when it comes to dinner, is a quick and simple meal. Seeing how my little one is sick... I needed to make a filling, easy meal yet again! So bare with me... my picture is absolutely terrible -I know- but making a dinner while pleasing a sick child is some work ! This took little to no time at all, and had a great end result.  Seriously, the longest thing that took place was me trying to snap a picture whilst drooling from starvation and sadly ending up in utter defeat. You can forgive me, right? Any who. Here's that terrible picture I speak of, and the recipe is down below! Ingredients: Romaine Lettuce (around 8 leaves) 1 Roma tomato -sliced 1 Lime -wedged 1 Avocado -prepped to your pleasing 1/4 White onion -diced 1 Tbsp cilantro -chopped 1 40oz can of pinto beans Your favorite taco seasonings (my homemade taco seasoning is below) 1/3 cup quinoa Tahini sauce (to drizzle) water as needed Taco Seasonings: ...

According to typical Southern California weather, it has actually been feeling like fall! And like how my usual days go, I think ALL day of what I want to make for dinner. I oftentimes find myself thinking of all the things I used to make before switching to veganism and how to make it successfully. So as I was doing my chores around the house I began thinking of things I used to enjoy, and ended up on my patio cleaning up there when it hit me. Fall. Fall hit me, and as mentioned earlier I'm in the Southern California region and it hasn't felt much like fall lately. Sure... we have a chilly day here and there, but it hasn't -felt- like fall until now! Fall for me is being all cuddled up on the couch with a nice warm blanket and a nice hearty bowl of soup like my mom used to make. And that soup for me, has always been Minestrone.  I hope you enjoy this recipe that I have complied for you! And don't forget to let me know if you've made it and how you liked...