Here are a few great ways to turn plant-based ingredients into an animal-free alternative to bacon. That bacon-y smell and flavor that drives people crazy can be replicated by making a simple marinade with just a few ingredients. When you see how easy it is to make almost anything taste like (vegan) bacon, have fun and try this with other foods.
Even if these preparations aren’t exactly like bacon, and admittedly, they’re not, their flavors and aromas are addictive in their own right — sweet, salty, and smoky. Anything you cook like this will disappear quickly. more→
There are lots of posts on food blogs and sites for baked polenta fries, in which a rather lengthy process is detailed. First, the polenta is cooked from scratch (it’s kind of like a coarse cornmeal mush for those of you not familiar with it); then it’s spread into a dish in which it cools and firms up; then the fry shapes are cut from that. And because food blogs usually want to present recipes that involve more than one or two ingredients, seasonings are added to the mix, as well.
I, too, presented such a recipe. And much as I love polenta fries, I have to admit that I never made them that way again. It’s not that it’s difficult; it is tedious, and between the cooking of the polenta and letting it set, we’re easily talking about 2 to 3 hours before they even go into the oven. more→
Are you craving Asian flavors, but tired of takeout? This preparation of tofu teriyaki will make you feel like less of a slacker — at least somewhat — as you make it very simply at home. The key to this practically effortless tofu & green beans teriyaki (we can hardly call it a “recipe”) is store-bought sauce. It’s not a huge deal to make homemade teriyaki marinade, but you’d have to buy all the individual ingredients, and if you’re not inclined to make this kind of thing often, they’ll languish in your fridge for the hereafter. more→
Here at Vegan Food Hacks, Amy’s chili is one of our favorite shortcuts for healthy, hack-worthy dishes. When you need dinner (or lunch, for that matter) in a flash, it can be a real lifesaver. While it’s not all that big of a deal to make a big pot of really good chili that you can enjoy for a good part of the week, there are times when you just don’t have enough brain cells or patience for even a basic dish like this.
A can of Amy’s chili doesn’t go a long way, but what it lacks in volume you can make up for in creativity. Look for it in natural foods stores and in the natural foods aisle in well-stocked supermarkets. Here are some of our favorite ways to use it: more→
Would you like to impress a new vegan sweetie with a dinner at home, but don’t have the time (or the skills) to make it happen? Whether for Valentine’s day or another special occasion for two, this nearly instant, fail-proof vegan ravioli dinner is a recipe for romance. It starts with an appetizer of pesto sauce (there are some great vegan varieties in the pasta aisle; if you can’t find it, you can easily make your own) with fresh baguette and baby carrots.
Your entrée is vegan ravioli (that you don’t make, of course), topped by marinara sauce and a sprinkling of vegan cheese. The green on the plate is courtesy of asparagus — AKA a vegetable that doesn’t have to be chopped. more→
A tostada is simply a crisp tortilla piled with layers of toppings, often including beans, crisp lettuce, and salsa. In its own unique way, it’s practically a one-dish meal, giving you your protein, carb, and salad in one neat (or to be honest, a little messy) package. Let’s make black bean tostadas, an already easy dinner dish, even easier by using Amy’s Chili, and your favorite salsa for all the flavor you’ll need. If you like your food hot, go for a spicy variety. I prefer one with a hint of fruitiness — mango or peach salsas are great with these! more→
Not long ago, prepared hummus became one of the fastest-growing snack foods in America. This Middle Eastern classic is based on healthful chickpeas and tahini, so it’s a welcome alternative to the usual starchy and/or sugary junk foods people often gravitate to. And what a nice bonus it is that hummus, a Middle Eastern classic, is already vegan. And there are so many varieties and flavors now that the product often has its own bay in the supermarket produce section!
Of course, you can make your own hummus and experiment with your own creative combinations and flavorings. But here at Vegan Food Hacks we’re very lazy, and fully endorse the store-bought varieties. Here are 5 great ways to use hummus, aside from its most common one as a dip for fresh pita bread. more→