All posts tagged: Lunch

Vegan MoFo: Harvest Bake with Basil Alfredo Sauce

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Gather, round, folks. Today’s Vegan MoFo prompt is: Make a dish using all seasonal produce. My Harvest Bake with Basil Alfredo Sauce is made utilizing the best of local late summer / early fall produce. Before I delve into the recipe tutorial, I figured I would speak a bit abut some relevant nutritional thoughts that have been on my mind. Lately, I have been doing some research into the diet’s relation to acne (Dr. Danby has produced some interesting articles). I’ve battled with acne since my teen years and can never seem to obtain clear skin. I’ve tried many types of cleansers (Proactiv, Neutrogena, some prescription cream that turned my face red, etc…) and nothing seems to work. I have been thinking about going dairy-free for a month to see if that helps. Does anyone have any complexion success stories with removing dairy? Anywho, today I will be sharing a luscious dairy-free, vegan alfredo sauce with you all. It’s creaminess comes from the cheesiest nut of them all, cashews, and dijon lends a bit of …

Vegan MoFo: Beet Hummus

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I have a thing for beets. There’s just something exciting about the possibility of turning your recipe completely fuschia. The earthy taste is intriguing, too. For today’s Vegan MoFo post, I have incorporated these staining beauties to work their magic in the vegan staple, hummus. The prompt is: “Lunch on the go.” This hummus is inspired by Trader Joe’s all-too-addicting beet hummus (of which I may or may not have eaten the entire container in 2 days…). It is creamy from the tahini and white beans, earthy from the beets, and zingy and sweet from the balsamic vinegar. It’s pure heaven is what it is. I imagine you could make a mighty fine hummus sandwich with this beet hummus, some sprouts, shredded carrots, and sliced cucumber. Or you can just take a small (large?) container of this and bring along your favorite dip-worthy veggies. Or you can fix a salad and put a hearty dollop of this in the center for some staying power. Hummus invites so many quick lunch ideas. Beet Hummus Ingredients 1 …

Vegan MoFo: Sweet Potato Dosas

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The Vegan MoFo prompt of the day is: Make (or eat) a traditional local dish. Since I live in a town with one of the largest Indian populations in America, we have an array of Indian cuisine at our disposal. In particular, the South Indian food sticks out to me the most, as I feel like most Indian restaurants in America specialize in North Indian cuisine. North Indian cuisine is different than South Indian in a myriad of ways. Below are just some of the variations between the two: North Indian focuses on breads, such as roti and paratha, whereas South Indian is more rice-based  North Indian is more dairy-based, using cream in sauces, as well as paneer, yogurt, and ghee quite often, whereas South Indian employs coconut South Indian often uses tamarind and curry leaves, whereas North Indian does not (or at least, not as frequently) North Indian is often less spicy than South Indian South Indian meals usually include a preparation of sambhar or rasam, which are types of soups As I mentioned, …