I’m really excited about this recipe, because although it might not be as healthy as a $14 kale salad, it’s amazing and makes for a great party appetizer, or even a meal on its own with a side of rice. I usually end up making the same boring broccoli, and I was getting bored of it so I took some inspiration from a dish I had out at a restaurant years ago and created a vegan version. This would definitely work well with cauliflower too.
One of my favorite soups of all time has always been New England clam chowder, so much that I brought it for lunch in elementary school pretty much every day. From a can, no less, *cue barf noises* but it was cheap and we can’t forget the fact that I’m a product of the 90s where convenience was everything. However, my mom always made really good food, so for now I’m just going to blame canned clam chowder on the decade.
In New York, the phrase “BECSPK” is of it’s own language. Standing for “bacon, egg, cheese, salt, pepper, ketchup”, it’s a classic New York breakfast that’s entirely unrivaled. Served on a kaiser roll, it sounds simple, and that’s because it is, but many out-of-state delis and diners have failed at recreating it. Being vegan doesn’t mean I can’t have any of the things I used to have, it just means I have to find a way to make it work. And while this isn’t a replica of the breakfast sandwich of my childhood, it still hits the breakfast sandwich spot.
I’ll be frank, Earthlings is hands down the most disturbing documentary I have ever seen, and I have a feeling it’ll hold it’s rank forever. When I was newly vegan, I was all about vegan documentaries. Cowspiracy, What the Health, Food Inc., you name it, I’ve seen it. I had always heard about Earthlings, and how it’s a “must watch” for all vegetarians and prospective vegans, so in February of 2017, I decided to give it a try. How bad could it be? The answer: really, really bad.
These crumbly, vegan shortbread cookies are not only a great way to showcase beautiful edible summer flowers, but they pair perfectly with a hot cup of tea or coffee, or your favorite dairy-free milk. They’re simple, quick and the star of the show at any midsummer get together.
So my original intent with this recipe was to make eggplant rollatini, but it didn’t stay rolled so it magically became eggplant parm. Growing up, my family never breaded and fried eggplant rollatini, but roasted it with olive oil, salt and pepper instead so this is perfect for all my gluten free folks.