Recipe: 20-minute Whole Wheat Rolls

I have a weakness for fresh bread. So when my guy found a way to make these crispy, hearty rolls in under half an hour, I was sold. They contain just five simple ingredients, and are 100% vegan. Click the "Print Friendly" button below for a printable or PDF version.



Ingredients:

• 1.5 cups whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp olive oil
• 3/4 cup water

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix dry ingredients together (flour, baking powder, and salt).
3.  Add in wet ingredients and mix until doughy (slightly sticky, with no visible flour).
4. Form into rolls.
5. Bake at 350 for 18 minutes, or until a crispy crust is formed.

Tips:

• Makes about 8 small rolls, or 4 large rolls.
• The texture is more dense than dinner rolls, so I'd put them somewhere between a roll and a biscuit.
• Great with jam or other toppings.

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Recipe: Pasta and Chickpea Medley

I absolutely love pasta. I could probably eat it for three meals a day and never tire of it. Unfortunately, pasta on its own isn't the most balanced meal. I set out to make a healthy vegan pasta dish that was packed with veggies, used gluten-free pasta, and also had protein. The result? My Pasta and Chickpea Medley. Click the "Print Friendly" button below for a printable or PDF version.



Ingredients:

• 2 cups gluten-free pasta (about half a 12-oz bag)
• 2-3 cups fresh or frozen veggies (I use half a bag of Whole Foods' frozen California mix, with cauliflower, broccoli, and carrots)
• 1.5 cups cooked chickpeas (about 1 can)
• 1 tbsp safflower oil (or cooking oil of choice)
• 1/4 cup chopped almonds
• 1/8 tsp garlic powder (or 1 clove minced fresh garlic)
• 1/2 tsp dried marjoram
• 1/2 tsp dried thyme
• Salt and pepper to taste (I use about 1/8-1/4 tsp salt and a dash of pepper) 

Recipe: Poor Man's Vegan Pesto (over lentils)

I enjoyed pesto in my pre-vegan years, but the vegan versions I've tried have been time consuming, expensive (particularly with pine nuts and fresh basil), or complicated. Once, when eating leftover pasta, I tried using some ingredients from my cupboard to make a pesto-inspired seasoning. I enjoyed it so much that I started eating it regularly over lentils and rice (or quinoa). Most of the ingredients come out of the cupboard and the cost of the recipe is low, so I called it "Poor Man's Pesto," which is a great recipe for using leftovers or if you're feeling lazy. Click the "Print Friendly" button below for a printable or PDF version.




Ingredients:

• 1 cup cooked brown rice or cooked quinoa
• 1/2 to 3/4 cup canned or cooked green lentils
• Dash of salt
• 1/8 tsp garlic powder
• 1 tsp dried basil
• 1 tbsp olive oil
• 2 tbsp nutritional yeast

Directions:

• Add grains and lentils to a bowl.
• Top with remaining ingredients.
• Stir until nutritional yeast is creamy.

Tips:

• Makes one serving.
• If the seasoning doesn't look creamy, add a few more drops of oil or water to reach desired consistency.
• Omit the first two ingredients and use seasoning as a topping for other grains, beans, and/or pastas.
• Pairs well with veggies such as green beans and broccoli, especially if seasoned with garlic.

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Recipe: Vegan Pineapple Fried Rice

One of my guy's favorite dishes is the pineapple fried rice at the fast-casual restaurant Fire Bowl Cafe. Since I'm not quite sure what ingredients go into their popular dish, I decided to try my hand at making my own healthier vegan version. I started with this recipe from Cheeky Kitchen and modified it to my preferences. Read on for the recipe. Click the "Print Friendly" button below for a printable or PDF version.



Ingredients:

• 1 tbsp safflower oil + extra for frying
• 1 tbsp toasted sesame oil
• 1/2 package refrigerated tofu, extra firm, chopped into cubes
• 3 cloves garlic, minced
• 1 cup broccoli (frozen is fine)
• 1 carrot, cut into matchsticks
• 3 cups short-grain brown rice, cooked
• 3 tbsp vegetable broth (I prefer Better Than Bouillon)
• 1/2 cup raisins
• 3 tbsp soy sauce
• 1 tbsp yellow curry powder
• 1 cup pineapple chunks (canned is ok)
• Chopped peanuts for garnish (optional)

Direcitons:

1. Pan-fry tofu in a small amount of oil; set aside.
2. Heat oils in a large sautee pan or wok.
3. Add garlic and veggies.  Cook about 3 minutes or until heated.
4. Add the rice, broth, raisins, soy sauce, and curry powder.  Heat until rice is sizzling.
5. Remove from heat. Add the tofu and pineapple and stir until well mixed.
6. Top with peanuts (if using) and serve warm.

Tips:

• This is a great way to use up leftover rice.
• Mix and match the veggies to suit your needs - or your produce drawer.
• Makes about 4-6 servings.

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Recipe: Vegan Veggie Burger Salad

While I love going to vegan restaurants, I often order food there that is time-consuming or difficult to make myself. Sometimes going to a non-vegan restaurant can be very inspiring, especially if you have to get creative with the sides, picking and choosing ingredients from the non-vegan items. I came up with this salad when I couldn't eat a typical veggie burger on a bun, so instead I asked for the burger on a salad. I liked it so much that I created my own version at home! I usually eat this salad 3-4 times a week.

Ingredients (1 serving):

• One veggie burger (such as Sunshine black bean)
• 3-4 cups mixed greens (loosely packed)
• 1-2 tbsp dressing (I recommend balsalmic or raspberry) 
• 1/3-1/2 carrot, sliced into rounds
• 1/4 cucumber, sliced into rounds
• 1/2 apple, diced
• 1/2 cup cooked garbanzo beans
• Hemp seeds to garnish

Directions:

1. Heat veggie burger in a small skillet.
2. While veggie burger is cooking, add mixed greens to a bowl and drizzle with dressing. Mix with a fork or tongs.
3. Place greens on a plate.
4. Chop carrot, cucumber, and apple and sprinkle over salad greens.
5. Shake garbanzo beans out over salad (be sure to strain any liquid off first).
6. When veggie burger is cooked, slice into thin pieces and sprinkle over salad.
7. Top with hemp seeds.

Tips:

• Try different types of dressings and burgers for different flavors.
• Change fruits/veggies out with the seasons.
• Add another type of beans and/or lentils instead of a veggie burger.

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Restaurant Review: Austin's Kerbey Lane Cafe

Vegan Breakfast Platter with a side of Homefries

One of the most remarkable differences between Los Angeles and Austin, Texas is the cost of food. I was floored when I first saw prices on the menus, and some of my favorite places offer sustainable cuisines at prices I can sustain on a budget. One of my favorite crowd-pleasing restaurants in Austin in Kerbey Lane Cafe. Not only do they offer fresh, locally-grown food, but they have everything from hamburgers to vegan pancakes. It's amazing, because it's hard to go wrong bringing family and friends to Kerbey Lane.

Pros:

• Offer numerous vegan options
• Crowd-pleasing selection for omnivores as well
• Casual atmosphere
• Affordable prices
• A socially-responsible small business
• Multiple locations

Cons:

• Can sometimes be busy and/or noisy

Summary:
Kerbey Lane is one of my favorite restaurants due to their large menu and affordable prices. They won me over as a vegan for having a daily vegan pancake special, including vegan pumpkin pancakes seasonally. The platter includes soysage, tofu scramble, two pancakes, and vegan "butter." The restaurant even has a vegan menu in case you have any questions or are looking to try something new. They also cater to other special diets, such as gluten-free. Those on a budget can use the Go Local card for more savings during weekdays. Another benefit to Kerbey Lane is the availability. With five locations and 24 hour service, Kerbey is an easy choice for those times when you don't know where to eat or are looking for somewhere that won't close at 9 pm. Overall, I really enjoy eating at Kerbey Lane and I'm sure I'll be back again soon.

Product Ratings (out of 5)

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Performance (Taste)
Presentation
Purity
Value

Disclosure notice: This restaurant was reviewed at the discretion of the reviewer. No compensation was accepted and the opinions are my own. Please verify any claims with the restaurant, especially if you have any allergies or concerns.

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Recipe: Upgraded Vegan Ramen

When I was 11, I begged my mom to let me buy instant noodles. I had just started middle school, and all the "cool kids" were standing in line to buy their instant noodles for $1.50. Being both thrifty and eco-conscious, my mom let me buy them at the grocery store a few times, but we generally bought the packets to avoid the dreaded styrofoam.  I enjoyed ramen quite a bit, but stopped eating it once I tried to clean up my diet.

As a discerning vegan, it can be hard to find instant noodles that are both healthy and contain no animal products.  I was thrilled to recently discover a new way to eat ramen, organic and vegan!  Read on for my healthier version. Click the "Print Friendly" button below for a printable or PDF version.

Recipe: 15-Minute Gluten-Free Vegan Tacos

Tacos are everywhere in my hometown of Austin, Texas. People eat them all day - even for breakfast! Once I warmed up to this delicious food, I wanted to find an affordable, fast way to prepare a vegan version at home.

Ready in just 15 minutes, this delicious recipe will leave you satisfied. As an added bonus, it's also much more affordable than eating out and can be adapted to a variety of tastes. It's even gluten-free. Read on for the recipe and variations to suit any budget! Click the "Print Friendly" button below for a printable or PDF version.

Recipe: Easy Vegan Lentil Loaf

Whether you're looking for artistic inspiration, recipes, or both, I highly recommend an amazing hand-crafted recipe blog called The Vegan Stoner. Each recipe is filled with clever drawings of ingredients and the blog has a wonderful indie vibe. I've made a few recipes so far, all of which have been quite tasty.

Which is my favorite so far? Their tasty Lentil Loaf! Simple and affordable, this is a great meal that doesn't require much prep.

Recipe: Cheese-less Vegan Mac and Cheese

If you're looking to cut back on dairy, nutritional yeast can be an awesome ally. Despite its humble name, this fantastic powder is affordable, high in the B vitamins vegans need, and also deliciously cheesy (minus the cheese). I go through a lot of the stuff since I love this awesome macaroni and cheese recipe that I found on The Kind Life. It is so tasty that it has pleased vegans and non-vegans alike!

Click here to see the recipe.

To make the mac and cheese Kaylin-style, make the following modifications: