This melt-in-your-mouth Szechuan eggplant is pan fried, coated in a garlicky sweet-spicy sauce and served with crispy tofu over a bed of rice. I think I just realized what my theme is for VeganMofo. I didn't think I was going to have one, and ...
entrees
Peking Chickpeas with Mandarin Pancakes
Peking chickpeas are simmered in a sweet five-spiced infused sauce and stuffed into homemade mandarin pancakes to make this satisfying and delicious vegan Chinese takeout remake! I warned you guys that I was going to do something like this. ...
Ginger Glazed Tofu Meatballs
These shittake mushroom and tofu meatballs are flavored with savory seasonings and drenched in a sticky ginger glaze. Serve them up as a fun party appetizer, or add some rice and veggies for a flavor-packed meal. My thinking was a bit circular ...
Red Lentil Pumpkin Dal
Savory Indian-spiced red lentils are simmered with chunks of juicy pumpkin in this cozy pumpkin dal. I'm just going to come out and say it: I'll take pretty much any excuse I can get to throw pumpkin into just about anything. And I really ...
Five Spice Drunken Noodles
Pan-fried rice noodles with tofu, veggies, five spice powder, and lots of heat go into this scrumptious vegan take on Thai drunken noodles. As far as I can tell, drunken noodles do not normally contain Chinese five spice. I guess I forgot that a ...
Thai Curry Sweet Potato Fries
These Thai curry sweet potato fries are made with crispy baked sweet potato strips smothered in spicy coconut curry sauce with red beans and tender veggies. I'll admit, this one is a little weird. Isn't that why you read food blogs though? ...
