Tags: Dorito popcorn, popcorn, Throwback Thursday, vegan, vegan mofo, Vegan Month of Food, Whole New Mom
As a vegan, I sometimes can’t have some foods that bring nostalgia: patty melts, milk shakes, Cup of Noodles, porchetta, traditional haluski and pierogies. These are just a few, and whereas I CAN make a lot of them vegan, it sometimes isn’t the same.
Doritos can be included in these a bit, one of those foods that you rarely find vegan anywhere.
However, the brilliant writer at Whole New Mom created a Dorito substitute: Dorito flavored popcorn.
It wasn’t exactly the same but it was close, and that will do.
I am too afraid to pop popcorn on the stove, so instead I air-popped it in the microwave in a paper bag and then sprayed oil on it with my Pampered Chef oil mister. I misted then sprinkled a little then tossed, and repeat until it is all coated!
It was yummy and hit the spot.
Try it for Throwback Thursday!
Tags: bell pepper, cheesesteak, cornstarch, crock pot, hoagie, liquid smoke, meatless, meatout, mushrooms, No Sweat York, onion, rolls, slow cooker, The Vegan Slow Cooker, vegan, vegan bouillon, vegan cheddar cheese, vegan mofo, Vegan Month of Food, vegan mushroom cheesesteaks, vegetarian
Originally posted on No Sweat, York
Hearty and juicy aren’t words most people would say about a vegan dish that tries to mimic meat. However, well-cooked mushrooms can play a convincing role in dishes such as Philly cheesesteaks.
There have been times in the past where I asked my fiance if a piece of mushroom was actually meat, because the texture and structure of mushrooms can resemble chicken or even beef strips, especially when they are marinated and pressed between two slices of bread.
This dish is super easy, too, and dinner will be ready by the time you get home. Or make it overnight, put it in the fridge and reheat what you need. Pair it with a chilled salad or refreshing fruit while sitting by the pool.
Vegan mushroom cheesesteaks
Adapted from “The Vegan Slow Cooker”
- 1 onion, sliced
- 2 bell peppers, any color, sliced
- 3 large portobello mushrooms, stems removed, sliced
- 2 Tablespoons vegan bouillon
- A dash of liquid smoke
- 1/2 cup of water
- salt and pepper to taste
- 2 Tablespoons cornstarch
- 6 rolls, hoagie style preferred
- Shredded vegan cheddar cheese
- Cut up onion, peppers and mushrooms. Make sure to remove mushroom stems.
- Oil crock in slow cooker with a little olive oil on a paper towel, rubbing down the sides and bottom.
- Place vegetables in crock, pour water and break up or add bouillon on top. Add liquid smoke, salt and pepper. Stir.
- Cook on low for 6 to 8 hours.
- At about 20 minutes left, stir in cornstarch to make gravy, and mix well. Cook for the remaining 20 minutes.
- When ready to serve, spoon cheesesteak mixture onto each bun and top with vegan cheddar cheese.
Tags: comfort food, comfort vegan food, Daiya, Earth Balance, Meatout Mondays, Nikki, No Sweat York, noodles, Seeded at the Table, SpaghettiOs, tomato, vegan, vegan mofo, Vegan Month of Food, vegan SpaghettiOs
When I was a little girl, I LOVED SpaghettiOs. A big bowl of SpaghettiOs brings back memories of days spent with the Nana and Pop, where I watched Disney Channel (we didn’t have it at home) and play Chinese checkers.
Being vegan, I don’t get SpaghettiOs that often anymore, unless I figure out a way to make them myself. Well, I did! Jamieson even liked the recipe, saying the dish tasted authentic. I adapted this recipe by Nikki at Seeded at the Table.
Which of you vegans are hankering for SpaghettiOs? I know I am!
I thought this dish was super easy to make, about 30 minutes or so. Make it for dinner and take leftovers for lunch tomorrow. I know your coworkers will be jealous of your homemade and healthier dish than the canned version of youth.
Homemade vegan SpaghettiOs
Serves 4 to 6
- 8 ounces ditalini pasta (or other small pasta)
- 2 tablespoons olive oil
- 1/2 tablespoon garlic powder
- Pinch of crushed red pepper flakes
- 15-ounce can tomato sauce
- 1 cup water
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon granulated sugar
- 4 tablespoons Earth Balance
- 1/4 cup soy milk (or other nut milk)
- 1 cup shredded Daiya vegan cheddar cheese
- Cook the pasta in a large pot of salted boiling water, to al dente (about 10 minutes).
- Drain and place pasta back into large pot.
- Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the garlic powder and red pepper flakes and cook until just fragrant, about 30 seconds.
- Stir in the tomato sauce, water, tomato paste, salt, pepper, sugar and vegan butter. Heat, while stirring, until the butter is melted.
- Slowly stir in the soy milk, then turn the heat to low. Simmer at low heat for 10 minutes.
- Stir the shredded vegan cheese into the soup until melted.
- Pour as much of the tomato sauce into the pasta as desired; stir to combine. You will have a little left over, which can be pour on individual servings if eater desires.