Woo hoooo, I am feeling raggedy today. What a week. Has yours been crazy too? I thought September was harsh, but now we are getting into October I don’t seeing it lightening up on us all. And you KNOW what’s around the corner . . . !
I love these recipes because they are yummy, fun and easy to make. Anybody can do these. While you are at it, make bunches for a quick grab and go. We all want that right? Here’s a video. Make sure you turn your sound down or you’ll get blared at. Wink!
If you can’t do oats, then do these with quinoa. Ya’ll know what that is right? I especially love quinoa, chopped dates and toasted walnuts, using vanilla vegan yoghurt. Yes ma’am.
Let’s see. What else was there? Oh, yeah. I got out my Insta Pot and I am making this. It’s overcast and in the 50’s and probably only reach the 60s. So it’s the right time!
Hey horse loving vegans. I’m back with two recipes: Vegan Pumpkin Oatmeal (kid friendly); and Vegan Smashed Potatoes with Chimichurri.
Boy we are having an active Friday aren’t we? We’ve been so, so busy, but having a bit of a breather today and able to post a few more things here on TH. Oh, and I will be back again with a special story. Probably tomorrow.
Here’s why I’m here today. I’ve got a couple of Vegan Richa recipes I had to share with you. I am posting the Insta video version and then I’ve got links to the full recipe just below them so you can check out the ingredients and stuff. Take a look.
Cooked up some of these potatoes last night and these will be joining our regular repertoire (Did I spell that right? SMILE. I can barely say it without lisping, never mind type it!). Chimichurri is pesto and these are not your everyday smashed potatoes!
Okay. That’s it right now, but you are sure to enjoy both of these. The crispy vegan smashed potatoes are so easy to make and make a great side or appetizer. I am always looking for something different for a side aren’t you?
Before my husband went full vegan just a couple of months ago or so, he said eating vegan was nothing but eating a bunch of sides. Isn’t it wonderful to have a comedian for a husband? Ah, he’s doing great though.
Oh, speaking of the husband, one of the extra added reasons I love Richa Hingle so much is he has always loved everything I cooked by her. No big old long face. No heavy sighing at the table. You can read about our mixed vegan culinary marriage here.
Love y’all bunches. Happy October from all of us to all of you.
P.S. Is anyone interested in recipes for vegan goodies to hand out to Trick or Treaters? Let me know in comments. Hugs.
My most favourite vegan chef is Richa Hingle, known to the world as Vegan Richa. Hot on her heels is another tremendous vegan chef, Brandi Doming, or The Vegan 8 (the 8 representing that her recipes contain 8 ingredients or less).
I discovered The Vegan 8 on Instagram and fell in love with Doming’s baked goods — me being the obsessed baker that I am. I would rather bake than cook any day. Truly my great love besides family and animals is baking.
Today I want to feature a cupcake recipe that is particularly dear to my heart. It’s a vanilla cupcake recipe made with rice flour and no oil. This is melt in your mouth vegan heaven.
Here’s what it looks like on Instagram. I list the ingredients just below that. There are some ingredients that are not likely to be on your shelf, vegan or not, so I am putting Amazon links to them.
(Don’t worry about clicking the link above. This site is totally cool. It’s not one of those that bombards you with pop ups and ads jumping up and down so you can barely scroll or read anything. Hate ’em!)
These are the dreamiest cupcakes ever. They are wonderful for bridal showers, baby showers, christenings and more.
If it helps regarding keeping some non standard ingredients around, I do a monthly order on Amazon for things I don’t find easily in neighborhood grocery stores. I get items that can stay good on the shelf for a decent amount of time.
Shop The Vegan 8 and Vegan Richa Cookbooks
Last but certainly not least is The Vegan 8 Cookbook. You will not try to make one recipe, get frustrated and put it on a shelf to collect dust.
Bye for now dear ones. See you again real soon with some harvest inspired recipes. It’s almost that time. Hooray!
Five terrific vegan recipes from Vegan Richa including a great spaghetti using lentils and a delicious pizza dip. Plus some mega sweet treats. All video recipes. All from Insta.
I’ve made all of these now. Making my family especially crazy lately with these great eats. Do you get into those kinda grooves too? So tasty, so fun. So easy!
Turn the sound down before starting up these videos so you don’t make yourself (or someone else) jump! Wink.
First up . . . . these vegan cookie dough ice cream sandwiches melt in your mouth. Wasn’t a cookie dough anything lover until these. Too too sweet. These are just right. Use your homemade oat flour. You can blend them up in a jiffy. I’ll tell you real quick how to do that now.
HOW TO MAKE OAT FLOUR
1. Add 1 to 2 cups old-fashioned oats to a blender or food processor. Must be old-fashioned oats.
2. Place the lid on, and give it a go on high speed until the oats turn into a fine powder.
3. Transfer to an air-tight container and store for in the pantry for about 3 months.
I hope I have inspired you and made you happy. Have a superb weekend, and thank you for following Tuesday’s Horse and helping us defend our wonderful horses. We wouldn’t be sitting here right now, and have all that we have, without them. They helped mankind discover and shape the world.