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eel the avocado transfer the fruit to a small bowl and mash with the back of a fork grate the carrot using a box grater and add it to the bowl add the lemon juice and stir well season the lentils measure out 1 cup of lentils refrigerate the rest for another use add them to another small bowl then mix with the cumin paprika and hot sauce taste and add more hot sauce as desired build the wraps place both leaves of lettuce on your plate spoon in the lentils half into each leaf top with the avocado mixture then sprinkle with salt and pepper drizzle with hot sauce and enjoy notes slicing an avocado is tricky halve it lengthwise around the pit ask for help gently hold on to each side and twist until they separate use the tip of a spoon to remove the seed then scoop the fruit from the peel and slice did you know boston and butter lettuce are similar in size and texture and can easily be substituted for each other bibb lettuce is also similar but will hold less filling follow share on tumblr 0 comments veggie noodle casserole from vegan cookbook for teens by barb on june 2 2021 there are a lot of things about writing a cookbook that are fun but the top three best things are the first time i see a mockup of the cover the first time i get to hold the actual book in my hands and sharing recipes from the book with all of you and look at me leaning into 3 hard this veggie noodle casserole from vegan cookbook for teens is probably my favorite recipe in the book and fun fact it was originally slated to be the cover photo when i wrote the recipe it used bowties or some other small pasta but my editor told me about the plan and asked me to change the recipe to include a more photogenic type of pasta hence the pinwheels now i don t know what changed or why it s not on the cover but it s still my fave it s delicious and oh so creamy because it uses a homemade version of cream of soup you know how so many casseroles call for cream of mushroom soup or similar that can make casseroles a pain to veganize but not anymore and i m proud to say my book is full of fun hacks like that but truly this casserole is amazing only four steps and it makes six servings so you have easy leftovers to enjoy the printable recipe is below but here s a shot of what it looks like in the book also the ebook version of vegan cookbook for teens is available now you can grab it on amazon for just 6 99 or you can preorder a copy of the actual printed book which goes on sale on june 15th this blog contains affiliate links if you make a purchase after clicking on a link i may receive a small commission at no extra cost to you barb veggie noodle casserole casseroles can seem difficult to veganize because many recipes call for cans of cream of something soup step 3 of this recipe gives you an easy way around that print recipe prep time 20 minutes mins cook time 20 minutes mins servings 6 course dinner entree lunch main course cuisine american italian ingredients method ingredients 1 head broccoli large 3 carrots 3 1 2 cups dried pinwheel pasta or other small pasta 1 cup frozen peas 2 tbsp vegan butter 2 tbsp all purpose flour 2 1 2 cups unsweetened nondairy milk 1 2 tsp garlic powder 1 2 tsp salt more to taste 1 4 tsp black pepper more to taste 2 cups vegan cheddar cheese shreds 1 2 cup panko bread crumbs method prepare the veggies preheat the oven to 350 cut the broccoli into florets about 3 1 2 cups slice the carrots into thin coins cook the pasta bring a large pot of salted water to a boil over high heat add the pasta and cook for 4 minutes stirring occasionally stir in the broccoli carrots and peas bring back to a boil and cook for 2 minutes drain and pour into a 2 5qt baking dish make the sauce return the pot to medium high heat melt the butter then whisk in the flour while whisking constantly let bubble for about 1 minute as you continue whisking add the milk 1 2 cup at a time whisk until smooth each time before adding more milk stir in the garlic powder salt and pepper reduce the heat to low and stir in the cheese cook for 1 to 2 minutes until the cheese melts bake pour the sauce over the pasta and veggies stir then top with the bread crumbs cover with aluminum foil and bake for 15 minutes remove the foil and bake for 5 minutes more if the crumbs haven t browned place the casserole under the broiler on high for 30 45 seconds enjoy follow share on tumblr 1 comment tofu scramble totchos from vegan cookbook for teens by barb on may 23 2021 when i first sat down to work on my latest book vegan cookbook for teens i started with the recipe list i knew i wanted 100 recipes that would get teens excited to make their own vegan food but that would be simple enough they could do it on their own to me tofu scramble totchos are exactly the kind of thing a teenager would crave whether for breakfast or a snack yes this recipe is a bit more involved than some others in the book but with just four steps it s still pretty easy especially if they ve made tofu scramble before the prep time is just 20 minutes with another 35 minutes in the oven which gives them time to clean up the kitchen haha plus with a base of tater tots and toppings like vegan cheese and avocado they re worth every bit of effort do you have teens in your life who are vegan or interested in learning more about plant based eating or perhaps just someone new to veganism who is looking for some easy yet cravable recipes if so you should buy them a copy of this book you can preorder your copy now from amazon and get it as soon as it is released on june 15 then you ll have 99 more recipes just as delicious as this one here s a shot of the recipe from the book just because i think the graphic design the team did is just amazing you can also scroll down for the printable version this blog contains affiliate links if you make a purchase after clicking on a link i may receive a small commission at no extra cost to you barb tofu scramble totchos nachos made with tater tots you bet this breakfast dish is always a crowd pleaser print recipe prep time 20 minutes mins cook time 35 minutes mins servings 4 course breakfast brunch snack cuisine vegan vegetarian ingredients method notes ingredients 1 16oz firm tofu 1 16oz bag frozen tater tots 1 tbsp olive oil 1 2 tsp kala namak 1 4 tsp black pepper 3 4 cup favorite salsa plus more for serving 1 2 cup canned black beans rinsed 1 1 2 cups vegan shredded cheddar or pepper jack cheese 1 avocado pitted peeled sliced chopped fresh cilantro diced red onion vegan sour cream and hot sauce for serving optional method prepare the tofu and tots preheat the oven according to the tots package instructions usually 425 meanwhile press the tofu for at least 20 minutes bake the tater tots according to package instructions usually about 20 minutes set aside and set the oven to 350 degrees make the tofu scramble in a large skillet over medium high heat heat the oil until it shimmers crumble the tofu into the pan then stir in the kala namak and pepper add the salsa and beans reduce the heat to medium low and cook stirring occasionally for 3 4 minutes until warmed through remove from heat but leave the scramble in the pan layer the tots spread the cooked tots on a baking sheet in an even layer pour the tofuc scramble over the tots then add the cheese bake for 5 to 10 minutes until the cheese is melty let the tofu and tots cool for a few minutes serve top with avocado sliced and drizzle with salsa and other toppings if using serve with lots of napkins notes ingredient info if you don t have kala namak you can substitute regular salt it just won t have that eggy flavor slicing an avocado is tricky halve it lengthwise around the pit ask for help gently hold on to each side and twist until they separate use the tip of a spoon to remove the seed then scoop the fruit from the peel and slice follow share on tumblr 0 comments southern skillet corn from easy vegan comfort food by barb on april 22 2021 it s official my latest cookbook easy vegan comfort food is on the shelves it is available wherever you buy books and all the online places too of course you re gonna want a copy and i have to say it would make an excellent gift for someone who is interested in trying more vegan food the recipes aren t complicated and it s a collection of comfort food who doesn t like comfort food but don t take my word for it i m going to let another of the recipes speak for itself how does rich creamy southern skillet corn sound this recipe is a great example of how i had to reach beyond my own comfort zone to come up with new and exciting comfort foods to veganize i grew up in new england and this is not a dish my mom served but oh i wish she had it s like if cream corn leveled up about 8 times and did i mention it takes just 20 minutes from start to finish and there are only 3 steps scroll down to see the recipe it s so flavorful and so thick and creamy pro tip whip it up and enjoy it with a side of thick homemade garlic bread but don t share any of it it s all yours okay fine if you re one of those people who insists that corn and bread does not a meal make try pairing it as a side dish with beyond meatloaf bbq baked tofu or some grilled chick n seitan and a salad perfection and don t forget to order your copy of easy vegan comfort food barb southern skillet corn southern cooking is known for being decadent and this skillet corn is no exception it s creamy and satisfying and the salt brings out the corn s natural sweetness print recipe prep time 5 minutes mins cook time 15 minutes mins servings 6 course side dish cuisine american southern ingredients method notes ingredients 4 tbsp vegan butter 2 cups sweet corn kernels 1 4 cup unsweetened nondairy milk 1 tbsp sugar 1 2 tsp salt 1 4 tsp black pepper 1 tbsp cornstarch 1 4 cup water method heat a large skillet over medium high heat melt the butter and stir in the corn milk sugar salt and pepper reduce the heat to low cover and simmer for 10 minutes stirring occasionally meanwhile in a small bowl whisk together the cornstarch and water once the corn has cooked for 10 minutes stir in the cornstarch slurry and cook uncovered for another 5 minutes stirring frequently add more salt and pepper to taste serve warm notes it may not be authentic but i enjoy adding 1 2 teaspoon sweet paprika along with the other seasonings in step 1 smoked paprika would be great too this blog contains affiliate links if you make a purchase after clicking on a link i may receive a small commission at no extra cost to you follow share on tumblr 1 comment chick n fingers from easy vegan comfort food by barb on april 5 2021 i told you i was going to start sharing some recipes from my newest cookbook easy vegan comfort food first up we have chick n fingers which are one of the best snacks out there and also one of the best salad toppers they re made using seitan as the base so they re super hearty and chewy there is a seitan recipe in the book but for this post i m directing you to the chick n style seitan recipe on the blog you can also buy pre made seitan because we live in an amazing world they are pictures with a homemade zesty vegan ranch for dipping but you ll have to buy the book to get that recipe if you re just tuning in my fourth cookbook easy vegan comfort food 80 favorites made vegan in 5 steps or less goes on sale april 20th and is available for preorder now you can preorder your copy here but i have to warn you that you will want to make every single recipe seriously we re talking about dishes like apple crisp french toast casserole maple bacon french toast skewers bacon roasted brussels sprouts fettuccine alfredo with roasted vegetables creamy cajun pasta cheeseburger casserole cherry turnovers butterscotch pudding don t those sound amazing i ve eaten all of them and still want more the best part about these recipes though okay the second best part is that they re practical and simple each has five steps or less and even the most novice vegan chef will be comfortable making them if you or someone you love craves foods from their pregan days and is looking for simple plant based versions then get this book it goes on sale april 20th but you can preorder it now and it will magically show up in your mailbox then you can make those chick n fingers barb chick n fingers these fingers are perfect for a fun pick me up snack serve them with ketchup barbecue sauce or vegan ranch dressing for dipping they re also delicious chopped on top of a salad print recipe prep time 20 minutes mins cook time 40 minutes mins servings 4 course dinner entree lunch snack ingredients method notes ingredients nonstick cooking spray 1 cup panko bread crumbs 2 tbsp vegetable oil 2 tsp italian seasoning 1 2 tsp salt omit if the italian seasoning is heavily salted 1 4 tsp black pepper 1 cup nondairy milk unsweetened 1 2 cup cornstarch 2 loaves chick n style seitan use storebought or see notes for a link to my amazing seitan recipe method preheat the oven to 375 degrees and move the oven rack to the lowest position lightly mist a rimmed baking sheet with cooking spray set up three dredging bowls in one bowl combine the panko oil italian seasoning salt if using and pepper add the milk to a second bowl and the cornstarch to a third bowl cut the seitan into fingers dip each finger first into the cornstarch then the milk then the cornstarch again and then the milk again roll it in the panko mixture until evenly coated place all the seitan fingers on the prepared baking sheet in a single layer spritz the tops with cooking spray and bake on the bottom rack for 30 40 minutes until they re golden brown flip them once halfway through and spritz the tops again with cooking spray serve warm notes there s a recipe for amazing chick n seitan in the book and this one is great too this blog contains affiliate links if you make a purchase after clicking on a link i may receive a small commission at no extra cost to you follow share on tumblr 0 comments easy vegan comfort food by barb on april 4 2021 yup it is true my fourth squee cookbook is set to hit shelves in just 16 days and this isn t just any cookbook easy vegan comfort food is the cookbook that speaks to my soul it s full of veganized comfort foods and plant based versions of the foods many of us grew up enjoying it is exactly what i had in mind when i first launched this blog 10 years ago and if you like the recipes i share here then you re sure to be a fan of the book as well starting tomorrow i ll be sharing a sneak peek at some of the amazing recipes all of which can be made in 5 steps or less but for now i just want to tantalize you with some pictures like blueberry cinnamon monkey bread french bread pizza and southern skillet corn can t wait preorder your copy now on amazon this blog contains affiliate links if you make a purchase after clicking on a link i may receive a small commission at no extra cost to you follow share on tumblr 0 comments what is foie gras and why i...