Recipes

Easy Vegan Sushi Recipe

Today I’m sharing a staple in my kitchen: veggie sushi. Summer or winter, rain or shine, sushi is always a hit with me! And, bae requests it non-stop… even before he was vegan ๐Ÿ™‚

A key part of our sushi addiction is dipping it in teriyaki–it just takes it to the next level. It’s also really flexible in what you can add for fillings, as long as you have avocado and carrot on hand as a base. It’s both light and filling somehow, and packs in those veggies in a way that tastes totally addictive!

Makes 2 large rolls (serves 1-2)

Ingredients

  • 1 cup sushi rice
  • 1.2 cups water
  • 1 tbsp seasoned rice vinegar (or use 1 tbsp rice vinegar + 2 tsp sugar + 1/4 tsp salt)
  • 2 nori sheets
  • 1 avocado
  • 1 big carrot
  • 1/2 cucumber (optional)
  • Teriyaki sauce for dipping
  • Add-in ideas: tofu, mushrooms, sweet potato

Directions

  1. Cook the rice in a rice cooker or on the stove. Stir in seasoned rice vinegar, and set aside to cool while you prepare other ingredients.
  2. Cut avocado in half, and slice each half lengthwise into ~6-7 slices.
  3. Using a vegetable peeler, peel the carrot into ribbons. Or, if preferred, cut into matchsticks.
  4. Slice cucumber or other ingredients into a similar size.
  5. Get a small bowl with 2-4 tbsp of water in it, and set near your sushi-rolling area.
  6. Place a nori sheet onto a sushi mat or clean tea towel. Spread half of the rice evenly across the nori, leaving the top 1″ free. Lay half the veggies on top of the rice about 2″ from the bottom, layering them in a stack. Dip your finger in the small bowl of water and wet the top rice-free 1″ of the nori; this will make it stick to itself!
  7. Lift the bottom of the nori + rice sheet and roll it over the vegetables, and keep rolling it over itself all the way to the top. Add more water to the outside of the seam if necessary. Squeeze the roll a little bit to keep everything together. (Check out a nice sushi rolling guide here.)
  8. Repeat steps 6 & 7, but using the remaining half of the rice and veggies.
  9. Slice into 1″ rolls, or keep them as sushi burritos (my preferred way to eat them!)
  10. Dip in teriyaki, soy sauce, or spicy vegan mayo, and enjoy!

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Recipes

Easy Pumpkin Drop Biscuits [Whole Wheat, Fat Free]

I’m in denial about fall.

I’m a spring and summer person through and through. I’ve been loving doing my PhD research in my hammock, outside in 90 degree weather, sipping on cold-pressed juice I just made. (Cucumber watermelon has been my go-to lately.)

One acceptable part of fall for me, though, is the pumpkin. And the baking. (Yellow leaves and hot chocolate are nice too, I guess. ๐Ÿ˜‰ )

The other day I got the idea out of the blue to make these biscuits (I guess fall is creeping into my subconscious, despite being in denial), and I’m amazed at how well they turned out given how easy and healthy they are. So in honor of this being the first week of fall, I wanted to share them with you!

They’re fluffy but not dry, and oh so versatile. You can make them sweet by adding more maple syrup or sugar, or pair them a savory dish by leaving the syrup out. My current favorite way of eating them is for breakfast with a chocolate date spread, and I’m excited to try pairing these with black bean chili.

Thankfully, it’s still 85 degrees out so I can pretend it’s summer for a few more weeks. (While sitting in my hammock, eating these biscuits. ๐Ÿ˜› )

Makes 8 biscuits.

Ingredients

  • 1 cup whole wheat flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • Dash of salt
  • 1/3 cup nondairy milk (I used soy)
  • 3/4 cup pumpkin puree (unsweetened)
  • 1 tbsp maple syrup (optional, or add more for sweet biscuits)
  • Dash pumpkin pie spice (optional)
  • Chocolate chips (optional)

Directions

  1. Preheat oven to 400 degrees F.
  2. Combine the dry ingredients in a bowl: flour, baking soda, baking powder, salt.
  3. Add in the nondairy milk, pumpkin puree, and add-ins. Stir just until combined.
  4. Use a spoon to drop the batter into 8 even piles on a baking sheet–no need to form them into shapes.
  5. Bake for 10 minutes, or until the bottoms begin to turn golden brown. Best eaten immediately, but they also keep well!

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Recipes

Addictive Mexican Salad Recipe

It’s finally happening.

I’m sharing the recipe for the salad I’ve had 3 days a week for the last four months. (I almost never do that, usually I’m all about variety with lunch & dinner.) This salad is the reason I’ve had to become mindful of my chewing, because I (almost) literally inhale it.

Making it is just so intuitive to me, I’d toss in ingredients by the handful and never really measured. But I finally got myself together and did it, because “2 handful of tomatoes, 4 handfuls of romaine…” is not going to cut it here. ๐Ÿ˜›

This salad keeps popping up as my lunch because…

a) it’s DELICIOUS and so satiating, I crave it every day

b) it’s whole food plant based and packed with protein, fiber, and fresh veggies

c) it’s the perfect way to use up garden tomatoes & chiles, and is so versatile with substitutions

d) it’s cheap & easy to keep the ingredients stocked all the time

I would even go so far as to say it’s my favorite salad of all time. My holy grail kale salad used to hold that title (which I’ll share in winter), but now this guy has stolen the crown.

My personal name for this? Sexmex salad.ย For lack of a better name ๐Ÿ˜‰

Serves 1 if you’re like me, serves 2 for most people

Ingredients

  • 1/2 cup brown rice or quinoa, uncooked
  • 1/2 – 15oz can pinto beans, drained and rinsed
  • 2 cups chopped romaine hearts
  • 1 diced green onion (~1 tbsp)
  • 3/4 cup halved cherry tomatoes (or chopped normal tomatoes)
  • 1/2 chopped avocado
  • 3 tbsp salsa
  • Salt to taste
  • Hot sauce to taste
  • Optional: juice of 1/2 a lime, minced hot peppers
This salad is really versatile, so change things up to suit your tastes! Add more romaine for a lighter feel, add double (or triple) the avocado if you’re an avocado lover, or swap out the pintos for black beans. The world is your oyster.

Directions

  1. Cook brown rice or quinoa according to directions.
  2. Add cooked rice to a microwave-safe bowl along with pinto beans and salsa, and microwave until warm but not hot; about 1 minute.
  3. To your salad bowl, add rice and beans, and add all the other ingredients (and lime if desired).
  4. Toss and enjoy!

PS, I wrote this post while eating this salad ๐Ÿ˜‰

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Recipes

Raw Hemp Brownie Recipe [High protein]

I have been really into hemp lately.

(For cooking, that is!)

A few months ago I ordered some hemp protein powder to experiment with adding extra protein to my smoothies–I’ve been weightlifting more and more lately, and want to give my muscles the best possible chance to grow!

(Side note: a vegan diet does provide more than enough protein on its own without additions of protein powder. I’m just trying this for the potential gainz ๐Ÿ˜‰ )

And something crazy happened: I actually enjoyed the taste of it in my smoothies. I’ve never liked a protein powder before. But I love how hemp actually has a nice earthy flavor, almost like avocado or something. And then the addiction began: I picked up hemp seeds too. (Because who doesn’t want more omega-3?)

So I started trying to find ways to incorporate hemp seeds & protein powder into more and more things. And I’ve been loving raw desserts in this heat lately and was craving chocolate (more than usual!)….

And voila, hemp brownies were born!

My favorite hempy concoction thus far. I’ve made them at least 10 times in the last 3 months–the only other things I make that much are my favorite salad (which I will post someday, I promise) and my favorite smoothie.

Ingredients:

  • 1 heaping cup pitted medjool dates
  • 1/3c hulled hemp seeds (I use these)
  • 3 tbsp almond butter
  • 6 tbsp unsweetened hemp protein powder (I use this kind)
  • 2.5 tbsp cocoa (or cacao)
  • 2 tbsp water (or more, until they stick together like dough but arenโ€™t wet)
  • 2 tbsp almonds (optional)

Directions:

  1. Add all ingredients except almonds to food processor, and pulse until smooth.
  2. If you want some crunch, add almonds and pulse until theyโ€™re broken down to your desired size (like 1/5 of an almond for me). Add more water if needed to get them to a doughy texture.
  3. Press into a pan and refrigerate for 3+ hours.
  4. Cut and serve! (Theyโ€™d also be good in bliss ball shape)

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Recipes

Vegan Chickpea Shakshuka Recipe

By popular demand (according to a poll on my Instagram), I finally finalized the recipe for this shakshuka I first made a few months ago!

Or, perhaps, I should call this a shakshuka-inspired curry.

I tried shakshuka for the first time this past Christmas, because my sister-in-law made an amazing one that she kindly veganized by removing the egg and sausage!

I wanted to make one at home, and while making it, I just found myself feeling inspired to add things… chickpeas, soy curls, spinach, etc. And I loved it.

So now, I’m sharing what is essentially a hybrid between shakshuka and chana masala. It’s packed with protein, and super customizable with whatever you have on hand! I’m always throwing in different veggies at the end, depending on whatever veggies I have on hand: mushrooms and zucchini have both worked beautifully, and I imagine it would also get along very well with eggplant, green beans, and greens!

Ingredients

  • 1 15oz can diced tomatoes
  • 1 15oz can pureed tomato sauce (or another can of diced tomatoes)
  • 1 6oz can tomato paste
  • 1 medium white onion, diced
  • 5 cloves garlic, minced or pressed
  • 1 cup bell pepper, diced
  • 2 jalapeรฑos, minced (or sub 2-3 tsp chili powder to taste)
  • 1 cup frozen spinach
  • 1 tbsp sugar
  • 3 tsp smoked paprika
  • 2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp coriander
  • 1/4 tsp cardamom
  • 1 tsp cayenne
  • 1 tsp chili powder
  • 1 15oz can chickpeas
  • 2.5 cups soy curls*
  • 2 cups water, plus more as needed
  • Salt to taste
  • Extra veggies (optional)**
*ย If removing or substituting soy curls, omit water or add just enough to get your desired consistency. You could also use TVP, in which case you should add enough water to hydrate it.
** If adding extra veggies, make all the spice measurements heaping, or add dashes of garam masala to taste

Directions

  1. Sautee onion, bell pepper, jalapeรฑos, and garlic in a pot over medium heat for 5 mins, until onion starts to get translucent.
  2. Add tomato sauce, diced tomatoes, and tomato paste. If you want a chunkier consistency, leave it as is, but otherwise, blend 1/2-3/4 of it until smooth and add it back into the pot.
  3. Add spinach and all spices. Simmer for a few minutes.
  4. Add chickpeas, soy curls, and water, and simmer on low while the soy curls absorb the extra water, stirring occasionally. Add water if necessary to keep it at a curry sauce consistency (that is, how it was before you added the soy curls and water).
  5. Serve with warmed pita or rice, and enjoy!

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Recipes

Easy Sungold Salsa Fresca Recipe

Ever since I started gardening a few years ago, I’ve wanted to grow sungold tomatoes. I’m always hearing how they’re magical and taste like candy.

I planted one last year, but I only got to try a few because squirrels got almost all of them. It was a tomato tease, but at least I figured out what all the hype was about (among humans and squirrels, apparently): they really are amazing.

This year I’m overflowing with them… thanks to the 6 foot tall, 128sqft squirrel-proof cage I built around them in spring. I’m also overflowing in early girls, romas, and sweet 100s thanks to the cage, too!

This year’s sungold plant! They’re orange when ripe, hence the orange salsa

I had a giant harvest of tomatoes over the weekend, and I wanted to use them up while they were fresh. I wanted to make something where they’d really be the star of the dish instead of hidden in another recipe. And I wanted it to be really easy, because I was tired from gardening!

Enter salsa fresca.

This salsa can be made with any tomato, but I made it with sungolds and a few early girls and it was mind blowing. Sungolds are really sweet, so it had the sweetness of fruity salsa (like the kinds with mango or pineapple), but it was still pure tomato flavor.

This salsa was also perfect for using up my big hot pepper harvest, because it really showed off their flavor!

Ingredients

  • ~1lb (500g) tomatoes
  • Half large red onion
  • 2-3 small jalapeรฑos*
  • 2 big garden salsa peppers (or more jalapeรฑos, or 1-2 serranos)
  • 1/2 cup whole cilantro leaves
  • 1 tsp fresh oregano
  • Juice of 1 lime
  • Dash cumin
  • Salt to taste

*If you have very spicy jalapeรฑos, start with fewer and add more at the end until it’s your desired level of spiciness!

Directions

  1. Add peppers, cilantro, oregano, and lime to a food processor. Process until everything is minced, but not pureed.
  2. Add onions to food processor. If you like your salsa with liquid (like in these photos) or prefer not to have to chop the tomatoes, add them to the food processor with the onions. Pulse until they are in small chunks, as large as you like in salsa. Otherwise, if you prefer chunkier salsa with less liquid, then add in hand-chopped tomatoes after chopping/processing the onions on their own.
  3. Add salt and cumin to taste. You may also want to add in additional minced peppers if you like it spicier!

Enjoy with tortilla chips, on nachos, in burritos & tacos, on salads, etc.! If you make the recipe, tag me @veganmiche on Instagram and I’ll share it ๐Ÿ™‚ I’d love to see!

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Recipe Showcases

July Healthy Vegan Recipe Roundup

One of the biggest obstacles to being able to eat healthier and lose weight is figuring out what food to make! There are so many amazing recipes out there, so I thought I’d start sharing some recipes by others (in addition to my own) to give you some extra food inspo here and there.

Plus, I want to spread some love for the vegan recipe blogger community, so I’m going to start doing occasional showcases of amazing looking recipes that I’ve stumbled across from other blogs–specifically, fellow smaller WordPress bloggers!

Here are July’s 15 picks, hot off the presses (or cold, depending on the recipe ๐Ÿ˜‰ ):

1. Crispy Baked Tofu Bites by What Luce Eats

2. Lemon Blueberry Oat Bites by Love & Grub

3. Instant Pot Thai Red Curry Lentils by The Earthly Edit

Two white bowls filled with white rice and thai curry lentils garnished with lime wedges and cilantro sprigs.

4. Summer Veggie and Hummus Sandwich by GoDaily

5. Sweet Potato Black Bean Tostadas by Chrissy Goes Hippy

6. Berry Banana Baked Oatmeal by Daisy Beet

7. Roasted Red Pepper and Tomato Spread by My Dear Kitchen in Helsinki

8. Baked Thai-style Sweet and Sour Cauliflower Bites by Healthienut

9. Ultra Creamy Chocolate Chia Pudding by Upbeet Kitchen

10. Satay Sesame Noodles by Wild Magazine

11. Raw Strawberry Chia Jam by UpBeet Kitchen

A head-on shot of no-cook strawberry chia jam surrounded by chia seeds, strawberries, and maple syrup.

12. Vegan Eggplant Bacon by Robert Morgan

13. Carrot Ginger Soup by Crunch Crunch Away

14. Tomato Pasta by Hello Scarlett Blog

15. Corn Gazpacho by Lisa’s Vegan Project

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