This is what started as a way to visually document my past summer cooking adventures: a college student's guide to the exploration of vegan and vegetarian cookery.
I like the idea of taking food that’s traditionally based around meat and veganizing it. So I took this recipe for “Traditional Irish Shepherd’s Pie” and only really needed to change a few things. Ignore the corn. It shouldn’t be in there, but I only had mixed frozen veg at the time, so that snuck in.
Recipe
Obligatory baking.
These were meant to be almond-mocha scones but ended up somewhere between a scone, a brownie and a cookie. They tasted good but spread instead of puffing up. Learning experience.
Caribbean Salad.
Based on something I had at Chili’s so it has to be authentic. Spinach salad with mandarin oranges, pineapple, cranberries, and pecans with a small bit of a dressing (olive oil, pinch: pepper, thyme, yellow mustard powder).
As a side note, if you happen to be vegan and find yourself going to Chili’s, getting this (and keeping their dressing on the side, because I have no idea what’s in it) with a side of black beans (or whatever) is amazing.
Corn tortillas filled with black beans, potato, minced portabella mushrooms, peppers, onions and corn with taco seasoning.
Eggplant Bacon
You can find the recipe on the ppk website. I needed to bake these a bit more than I did so they’d be crispier/slightly more burnt, but it’s definitely worth a try.
Made these over spring break. Took five tries with the waffle iron and food coloring before they came out perfectly.
-Jess
I love tex mex. Probably one of the few things I’ll really miss about Texas when I’ve left. Whenever that will be. The rice is vegan. The enchilada can be if the cheese is substituted or omitted. (I still haven’t quite taken the leap away from dairy yet, and my family isn’t even vegetarian.)
Enjoy!
Jess
