FOOD & TRAVEL
If you’ve kept up with social trends at any point during the last five years, then I’m sure you’ve heard at least something about the ‘going vegan’ trend. While many select a vegan diet because of humanitarian reasons, one thing that has remained consistent is veganism’s reputation is the constant use of lettuce. As a relatively adventurous eater, I’ve discovered some incredibly tasty recipes that hold true to the vegan diet. Here are just a few of my favorites.
Cumin Roasted Carrots
3-4 carrots, peeled and cut into chunks
1/4 cup olive oil
4 cloves (2 teaspoons) minced garlic
1 ½ tablespoons cumin
3/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper, more to taste
Preheat oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray.
Combine the olive oil, garlic, cumin, salt and pepper in a bowl and mix together.
Add the carrots and combine until they are well coated. Then spread out onto the prepared baking sheet.
Bake for 20 - 25 minutes, or until tender. Toss with a spatula half way through.
Remove from oven and serve immediately. Top with fresh parsley if desired.
3 cups cooked white rice
(day old or leftover rice works best!)
3 tablespoons sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok.
Add the pea/carrot mix, onion, and garlic. Stir fry until tender.
Add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated
Deep Fried Pickles
1 cup dill pickle chips
1 cups homemade ‘buttermilk’
(1 cup almond milk + the juice of ½ a lemon)
1 ½ cup flour
2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Heat the oil to 350
Drain pickles and pat with a paper towel to get rid of extra moisture.
Place the buttermilk in one bowl and in another bowl combine the following: flour, salt, paprika, and cayenne pepper
Place each pickle in the buttermilk then dredge in the flour then back into the buttermilk then dredge into the flour again.
Once the heat is at 350 – fry the pickles 4 at a time. Fry until golden brown – place the fried pickles onto a paper towel (It will drain the excess oil)
3 cups flour
1 tablespoon yeast
1 tablespoon sugar
2 teaspoons salt
1 tablespoon olive oil
9 fl oz warm water
Place flour into a large mixing bowl and make a well in the center.
Add yeast, sugar, salt, olive oil and water and stir until combined.
Turn out onto a lightly floured surface and knead for 5-10 minutes or until smooth.
Place dough ball into a lightly oiled bowl, cover with plastic wrap for 30 minutes or until dough has doubled.
Turn dough out on a floured surface and punch the dough to remove excess air.
To make the pizza: top with your favorite pizza sauce and/or your favorite toppings and bake at 450 degrees for 13-14 minutes.
Are some of your favorite recipes vegan? What are your favorite things to cook?