u/Mericangrl13

I did not realize there was a whole sub for vegan sandwiches! t's been pretty hot here and I'm not usually a sandwich girl but I am not up for cooking in this heat. I saw a version of this at Erewhon (fancy natural foods store) for $17- and I thought- I can do that! My version is slightly different, I do a smoky white bean paste they use roasted red pepper hummus. Enjoy!

Written Recipe Here

3 min how to vid here

Finally made it over to the new Doomie's location. They have made it look really cute with a full Doomies Mural and the old booths. Food was great as usual- we got the fried chicken plate, taquitos and cheesy tots. Please remember to support our vegan restaurants so many are closing!!

3 min instructional vid

Full Written Recipe Here

It's been pretty hot here and I'm not usually a sandwich girl but cooking is just not happening too much in my house this summer. I saw a version of this at Erewhon (fancy natural foods store) for $17- and I thought- I can do that! My version is slightly different, I do a smoky white bean paste they use roasted red pepper hummus. Enjoy!

My grandma made this all summer long-and it is one of my favorite filling but light summer dinners. It is extra tasty if you have garden fresh tomatoes and or squash (I get mine mostly from the farmer's market) Add garbanzos or limas if you are looking to up the protein.

Full Written Recipe Here

4 Minute Cooking Tutorial Here

I veganized this for my friend's birthday then served it with black bean and guac burritos. He isn't vegan nor were any of the guests and everyone ate it up. I hope you enjoy. Recipe Video Link is Here

Rough Instructions Here:

1. 6 ears of white corn- shuck and cut off of the cob

2. Chop up 1 bunch epazote (3 Tablespoons) (you can sub dried if needed but don't skip this- if you must you can replace with cilantro but it won't be the same )

3. Dice 1/2-1 jalapeno

4. Add corn, epazote, jalapeno, 2 tablespoons of plant based butter and 2 cups of water to a dutch oven or sauce pan

5. Cook at a simmer for about 15 minutes until the corn is cooked but still firm

6. Drain the corn, and put it in a serving dish or back in the sauce pan, add in 1 more tablespoon of plant based butter and salt (to taste)

7. Add in the juice of 1 lime

8. Mix in vegan mayo 1/4-1/2 cup (you could sub vegan sour cream for this or part sour cream

9. Top with Chile de Arbol and vegan parm cheese

This is a great meal prep for lunch/dinner because the components keep in the fridge. Has a ton of iron because of the lentils and wheat berries and I love it because it honestly makes you feel good when you eat it- like a glow up in a bowl - enjoy

Step by Step Video Here

Full Written Recipe Here

A friend asked me to veganize her mom's Dublin Coddle- it took me months to figure it out but she says it is totally reminiscent of the traditional peppery, savory, and just salty enough!