Amanda Kelly, 4781 Canoga Street #APT 4, Montclair, CA (2026)

01/02/2026

During a leisurely weekend morning, I desired a meal reminiscent of brunch at a charming café, yet one that I could prepare within the comfort of my own kitchen. I consumed several slices of substantial bread, along with some vegetables, driven by a desire for that sweet-salty, crispy-edge solace. After a brief moment of dipping and sizzling, the entire house was filled with the aroma of caramelized toast and fragrant warm seasonings. This sandwich has become my preferred choice when seeking a meal that appears sophisticated yet prepares quickly.

Vegan Savory French Toast Sandwich (Brunch-Style)
Ingredients (Serves 1–2)

For the item known as "French toast"

Four substantial slabs of sourdough or artisanal bread

One cup of unsweetened plant-based milk (such as oat or soy)

Half a cup of garbanzo flour

One tablespoon of nutritional yeast

1 tablespoon of maple syrup (optional, to add a hint of sweetness)

One teaspoon of smoked paprika

Half a teaspoon of garlic powder

Half a teaspoon of freshly ground black pepper

Half a teaspoon of salt

Half a teaspoon of cinnamon (optional, to evoke a luncheon atmosphere)

2–3 tablespoons of neutral oil (for browning)

For the infill

Half an avocado, cut

One medium-sized tomato, diced

One-quarter of a red onion, thinly sliced

1/2 cup of vegan mozzarella cheese (or minced tofu "feta")

Two tablespoons of diced black olives (optional)

A small portion of arugula or spinach (optional)

Rapid drizzle condiment

Two tablespoons of tahini

One tablespoon of lemon juice

1–3 tablespoons of tepid water (for thinning)

A small amount of salt

Optional: One teaspoon of maple syrup or Dijon mustard

Instructions

Prepare the batter: In a shallow basin, whisk together plant-based milk, chickpea flour, nutritional yeast, spices, salt, and maple syrup until the mixture is smooth. Allow it to stand for 2 minutes to achieve thickening.

Dip the bread: Submerge each slice for 10 to 15 seconds on each side (avoid excessive soaking).

Pan-fry: Warm a skillet over medium heat with a small amount of oil. Cook the segments for 3–4 minutes per side until they are thoroughly golden and crisp.

Prepare the sauce: Mix tahini, lemon juice, salt, and sufficient tepid water to achieve a pourable consistency.

Assemble: Layer in this order—toast slice, vegan cheese, tomato, onion, olives, avocado, greens—then conclude with an additional toast slice. Drizzle the marinade over the top (and provide additional on the side).

Guidelines

For an additional coffeehouse-style crunch, gently toast the bread prior to dipping.

Would you prefer it to be sweeter? Incorporate a touch more cinnamon and conclude with a delicate drizzle of maple syrup.

Would you prefer a more piquant flavor with smoky chipotle sauce, or a more brunch-sweet taste with a maple-tahini drizzle?

01/02/2026

Some nights call for a slow-simmered pot of sauce and a warm piece of dough waiting on the cutting board. This one feels like a little kitchen ritual—garlic in the pan, tomatoes bubbling, and that first swipe of creamy sauce across soft dough. By the time the flatbreads hit the oven, the whole place smells like comfort food is on the way.

Vegan Tuscan Flatbread Pizzas with Creamy Garlic Sauce + Chunky Tomato Ragù

Serves: 4 (makes 4 personal flatbreads)
Prep: 25 minutes | Cook: 25 minutes

Ingredients

Chunky Tomato Ragù

2 tbsp olive oil

1 medium onion, diced

2 carrots, diced

3–4 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes (optional)

2 (28-oz) cans crushed tomatoes

1 tbsp tomato paste

1 tsp kosher salt, plus more to taste

1/2 tsp black pepper

1 tsp sugar or maple syrup (optional, to balance acidity)

Creamy Garlic “Ricotta” Sauce

1 1/2 cups raw cashews (soaked in hot water 20 minutes, then drained)

3/4 cup water (plus more as needed)

2 tbsp lemon juice

1 tbsp nutritional yeast

1–2 cloves garlic

3/4 tsp kosher salt

Black pepper to taste

Flatbreads + Toppings

4 store-bought naan or pita (check vegan) or 4 small pizza dough rounds

2 tbsp olive oil (for brushing)

2 cups baby spinach (or chopped kale)

1 bell pepper, sliced

1/2 cup cherry tomatoes, halved (optional)

Fresh basil or parsley (optional)

Directions
1) Make the tomato ragù

Heat olive oil in a large pot over medium heat. Add onion and carrots; cook 8–10 minutes until softened.

Stir in garlic, oregano, basil, and red pepper flakes; cook 30 seconds.

Add crushed tomatoes and tomato paste. Simmer 15–20 minutes, stirring now and then, until thick. Season with salt, pepper, and a touch of sugar/maple syrup if needed.

2) Blend the creamy garlic sauce

Add soaked cashews, water, lemon juice, nutritional yeast, garlic, salt, and pepper to a blender.

Blend until smooth and thick. Add 1–2 tbsp water if you want it more spreadable.

3) Roast the veggies (fast)

Heat oven to 425°F. Toss spinach, peppers, and tomatoes with a drizzle of olive oil and a pinch of salt.

Roast 8–10 minutes until peppers soften and spinach wilts (or sauté them in a skillet 5 minutes).

4) Assemble & bake

Place flatbreads on a sheet pan. Brush edges lightly with olive oil.

Spread a generous layer of creamy garlic sauce on each. Spoon on a little tomato ragù (don’t overload).

Top with roasted veggies. Bake 8–12 minutes until hot and lightly crisp.

Serving Tip

Finish with a squeeze of lemon, cracked black pepper, and a sprinkle of chopped basil or parsley. Extra ragù is perfect for pasta the next day.

Are you keeping it simple with just creamy garlic and spinach, or piling on peppers and extra tomato ragù for a saucy, loaded bite?

01/02/2026

On certain evenings, I desire a comforting bowl that evokes the sensation of a toasty blanket—something creamy, substantial, and effortlessly enjoyed with a biscuit. This vegetable "chicken" and rice-inspired entrée fulfills the comfort-food craving, featuring tender vegetables in a spiced gravy accompanied by a light, golden topping. It is straightforward to prepare, satisfying, and its flavor improves upon reheating the following day.

Vegan Creamy Vegetable “Chicken” and Rice with Skillet Biscuit Topping Ingredients

For the rich and velvety vegetable sauté

One tablespoon of olive oil or vegan butter

One-half of an onion, finely chopped

Two cloves of garlic, finely minced

One cup of minced carrots

One cup of broccoli florets (cut into small segments)

Half a cup of maize, either fresh or frozen

1 1/2 cups of vegan "chicken" substitutes (such as soy curls, seitan, or legumes) are ideal.

Two glasses of vegetable broth

One cup of unsweetened plant-based milk (preferably oat or soy)

3 tablespoons of all-purpose flour

One tablespoon of nutritional yeast (optional, provides a savory flavor)

1 teaspoon poultry seasoning (or 1/2 teaspoon thyme combined with 1/2 teaspoon sage)

Salt and black pepper, as desired

Regarding the rice

1 cup of white rice (or jasmine), thoroughly drained

Two glasses of water

A small amount of salt

For the rapid biscuit topping (skillet or oven)

One cup of all-purpose flour

One and one-half teaspoons of baking powder

Half a teaspoon of salt

2 tablespoons of vegan ghee or coconut oil

Three-fourths cup of unadulterated plant-based milk

Optional: One tablespoon of minced parsley

Instructions

Cook the rice: Bring water and salt to a simmer. Incorporate the rice, cover the vessel, reduce the heat to medium, and allow to cook for 15 minutes. Deactivate the heat and allow to rest for five minutes, then gently dust.

Begin preparing the creamy vegetable skillet: In a skillet or saucepan, warm the oil over medium heat. Sauté the onion for 3 to 4 minutes. Add the garlic and sauté for 30 seconds. Add carrots and simmer for 3 to 4 minutes.

Prepare the gravy: Sprinkle flour over the vegetables and stir for one minute. Gradually incorporate the broth, followed by the plant-based milk. Incorporate seasonings and nutritional yeast. Simmer for 6 to 8 minutes until the mixture becomes viscous and creamy.

Please include the remaining information.
Incorporate broccoli, corn, and vegan "chicken" morsels. Simmer for 5 to 7 minutes until the broccoli is tender and all components are thoroughly heated. Season and incorporate a generous amount of black pepper.

Prepare the biscuit topper:
Combine the flour, baking powder, and salt. Incorporate vegan butter until the mixture becomes crumbly. Incorporate plant-based milk gradually until a malleable dough is achieved.

Skillet method: Place the dough into a lightly greased small skillet, cover, and simmer on low heat for 12 to 15 minutes.

Oven method: Bake at 425°F for 12–15 minutes until a golden color is achieved.

Serve: Distribute the rice into individual containers, generously ladle the creamy vegetable mixture over the top, and accompany with the biscuit on the side for dipping.

Question hook: Would you prefer to maintain a classic and peppery flavor, or introduce a subtle bite with hot sauce or Cajun seasoning in the gravy?

01/02/2026

Certain evenings demand the comforting qualities of a diner—something warm, flaky, and generously layered. This vegan burger platter offers the same initial gratification with a succulent patty, melted cheese, and savory fries, all prepared fresh at home. It is the type of cuisine that elevates an ordinary evening into a special occasion. And what is the most advantageous aspect? You may install it precisely in accordance with your preferences.

Vegan Diner-Style Burger Plate (Burger and Fries) Ingredients

For the hamburger

One store-bought vegan burger patty (such as Impossible, Beyond, or black bean) or homemade: One cup of pureed black beans, one-third cup of breadcrumbs, one tablespoon of ketchup, one teaspoon of garlic powder, and salt and pepper to taste.

One tablespoon of oil (for the pan)

One slice of vegan cheese (optional)

One buttered sesame seed bun

Lettuce, sliced tomatoes, and sliced onions

Basic burger condiment

Three tablespoons of vegan mayonnaise

One tablespoon of condiment

One teaspoon of yellow mustard

1–2 teaspoons of pickle relish (or coarsely chopped pickles)

A pinch of paprika, salt, and pepper

For the French poutine

Two medium-sized russet potatoes, sliced into fries

1–2 tablespoons of oil

Half a teaspoon of salt

Half a teaspoon of garlic powder (optional)

1/2 teaspoon of smoked paprika or black pepper (optional)

Instructions

Bake or air-fry the fries: Soak the cut fries in cool water for 15–20 minutes to aid in crisping. Drain, pat dry, then toss with oil and seasonings.

Oven: Bake at 450°F for 25–35 minutes, rotating halfway through.

Air fryer: Cook at 400°F for 15–20 minutes, shaking the basket midway through.

Prepare the sauce:
Combine vegan mayonnaise, ketchup, mustard, relish, and seasonings in a small basin by stirring thoroughly. Relax until prepared.

Prepare the burger:
Heat the oil in a skillet over medium-high heat. Cook the vegan patty for 3 to 5 minutes on each side (adhere to the package instructions if using store-bought). Incorporate vegan cheese during the final minute and cover the pan to facilitate melting.

Prepare by toasting and assembling:
Please toast the baguette. Apply the sauce to the bottom baguette, then layer with lettuce, the patty, tomato, and onion. Finish it with the top plait.

Serve: Present on a plate accompanied by potatoes and additional sauce for dipping. Garnish with a small amount of dried parsley or black pepper, if desired.

Question hook: Are you garnishing yours with traditional lettuce, tomato, and onion, or opting for an indulgent combination of pickles, jalapeños, and additional sauce?

01/02/2026

On a chilly day, I like to turn whatever’s in the fridge into a big, cozy bowl of something spicy. This ramen-style stew is my go-to when I want comfort fast—brothy, saucy, and packed with veggies. It tastes like it simmered all afternoon, even though it comes together in one pot. Grab a spoon, because this one’s meant to be slurped.

Vegan Spicy Ramen Stew (One-Pot)
Ingredients

1 tbsp neutral oil (or toasted sesame oil)

1/2 small onion, sliced

3 cloves garlic, minced

1 tbsp grated ginger (optional but great)

2 tbsp gochujang or 1–2 tbsp chili garlic sauce (to taste)

4 cups vegetable broth

1 tbsp soy sauce or tamari

1 tbsp rice vinegar or lime juice

1 tsp maple syrup or brown sugar (optional, balances heat)

1–2 cups chopped veggies (cabbage, zucchini, bok choy, spinach, mushrooms—whatever you’ve got)

1 cup diced potatoes or sweet potato (small cubes cook faster)

1 cup firm tofu, cubed (or chickpeas)

2 packs ramen noodles (discard seasoning packets)

Salt and black pepper, to taste

Optional Toppings

Sliced scallions, cilantro

Toasted sesame seeds

Nori strips

A pinch of chili flakes or smoked paprika

Crispy tortilla chip or toasted corn tortilla on the side (like a crunchy “scoop”)

Directions

Sauté the base: Heat oil in a pot over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and ginger for 30 seconds.

Build the broth: Stir in gochujang (or chili garlic sauce) for 1 minute. Add broth, soy sauce, vinegar, and maple syrup. Bring to a gentle boil.

Cook the veggies & tofu: Add potatoes and simmer 8–10 minutes until almost tender. Add tofu and sturdier veggies (mushrooms, cabbage, zucchini). Simmer 3–5 minutes.

Add noodles: Stir in ramen noodles and tender greens (bok choy/spinach). Cook 2–3 minutes until noodles are springy. Taste and adjust—more soy for salt, more vinegar for zip, more chili for heat.

Serve: Ladle into bowls and load up toppings. Slide a tortilla chip on the rim for crunch, or serve a toasted corn tortilla on the side.

Question hook: Do you like your ramen stew extra spicy and brothy, or thicker and more stew-like with lots of add-ins?

01/01/2026

This broth was initiated on a cold evening when I desired a dish that was smooth, warm, and vibrant without requiring extensive preparation. I roasted several vegetables until they achieved caramelization, then pureed them into a smooth, velvety dish that evokes a sense of comfort. The crisp croutons atop impart a subtle additional texture to each portion.

Creamy Roasted Tomato Soup with Garlicky Croutons (Vegan) Ingredients (Serves 3–4)

Soup

2 pounds of mature tomatoes (or two 14.5-ounce cans of whole tomatoes, drained)

One medium-sized onion, divided into four parts

Four garlic bulbs, peeled

2 tablespoons of olive oil

One teaspoon of kosher salt

Half a teaspoon of black pepper

One teaspoon of dried basil (or two tablespoons of fresh basil)

Two cups of vegetable stock

One tablespoon of tomato purée (optional, enhances flavor)

One-third cup of unadulterated oat milk or coconut milk (to enhance creaminess)

1 tablespoon of balsamic vinegar (or lemon juice)

Croutons

Two pints of bread cubes

One tablespoon of olive oil

Half a teaspoon of garlic powder

Add a pinch of salt and pepper.

Instructions

Prepare the vegetables: Preheat the oven to 425°F. Arrange the tomatoes, onion, and garlic evenly on a sheet pan. Lightly drizzle with olive oil, and season with salt and pepper. Roast for 25 to 30 minutes until tender and faintly charred.

Simmer the soup: Incorporate roasted vegetables into a saucepan containing broth, basil, and tomato paste (if applicable). Simmer for 8 to 10 minutes.

Blend: Process until the mixture is homogeneous, exercising caution. Incorporate the oat or coconut milk along with the balsamic vinegar. Season to taste with salt and pepper, and make any necessary adjustments.

Prepare croutons: Combine bread cubes with olive oil, garlic powder, salt, and pepper. Bake for 8 to 12 minutes at 425°F, stirring once, until golden brown.

Serve: Pour the soup into dishes and garnish with croutons (and additional black pepper if desired).

Guidelines

For enhanced richness, incorporate a fistful of soaked cashews or a spoonful of vegan butter.

Do you prefer it with a touch of spice? Incorporate a small amount of red pepper granules during the simmering process.

Would you prefer to preserve this tomato soup as a classic and creamy dish, or enhance it with a touch of spice from chili flakes and a drizzle of olive oil on top?

01/01/2026

This lasagna originated as a comforting Sunday dinner idea when I sought a substantial dish capable of providing nourishment for several days. I prepared a robust tomato sauce, blended a smooth tofu ricotta, and carefully layered all the components until the pan felt satisfyingly full. Once it emerged bubbly and savory, it conveyed the essence of comfort cuisine that cannot be hurried.

Classic Vegan Lasagna (Hearty and Cheesy) Ingredients (Serves 6–8)

Sauce

2 tablespoons of olive oil

One onion, finely chopped

3 to 4 cloves of garlic, finely minced

One 24-ounce canister of marinara sauce or one 28-ounce can of crushed tomatoes

2 tablespoons of tomato purée (optional, to enhance richness)

One teaspoon of powdered oregano

One teaspoon of powdered basil

Half a teaspoon of salt, with additional amounts as desired.

Half a teaspoon of black pepper

Half a teaspoon of red pepper granules (optional)

Meaty Layer (optional but highly recommended)

8 oz of mushrooms, finely minced, or 12 oz of plant-based ground.

One tablespoon of soy sauce (if mushrooms are being used)

Tofu Ricotta Cheese

One block (14 ounce) of firm tofu, drained

2–3 tablespoons of nutritional yeast

One tablespoon of lemon juice

One teaspoon of garlic powder

Half a teaspoon of salt

One-quarter teaspoon of black pepper

One cup of minced spinach (optional)

For the Purpose of Layering

Nine to twelve lasagna noodles (conventional or no-boil)

Two cups of grated vegan mozzarella cheese

Vegan Parmesan cheese (optional, for garnishing)

Instructions

Prepare the sauce: Warm the olive oil in a saucepan. Sauté the onion for 4 to 5 minutes, then add the garlic and cook for an additional 30 seconds. Incorporate marinara or pulverized tomatoes, tomato paste, and seasonings. Simmer for 10 to 15 minutes.

Prepare the "meaty" layer (optional): Sauté the chopped mushrooms until browned, then incorporate soy sauce and simmer for an additional two minutes. Incorporate into the sauce (or prepare plant-based ground and blend it in).

Combine the tofu and ricotta: Crumble the tofu into a basin and mash it with a fork. Incorporate nutritional yeast, lemon juice, garlic powder, salt, pepper, and spinach if desired.

Prepare the noodles (if necessary): Boil the noodles until they are just tender, then remove. (Disregard if employing the no-boil method—simply incorporate a slightly increased amount of sauce.)

Assemble: Preheat the oven to 375°F. In a 9x13-inch pan, arrange the layers as follows: sauce, vermicelli, tofu ricotta, and vegan mozzarella. Repeat 2 to 3 times, concluding with sauce and cheese layered on top.

Bake: Wrap with foil and cook for 30 minutes. Discover and bake for 10 to 15 minutes until bubbling.

Rest: Allow to remain for 15–20 minutes prior to slicing to ensure it maintains its shape.

Guidelines

For additional flavor, incorporate sautéed zucchini or chard between the layers.

If employing no-boil noodles, ensure that the top layer contains an ample amount of sauce to facilitate their softening.

Would you prefer to maintain this lasagna as a classic with tofu ricotta, or incorporate a flavorful mushroom layer for a richer, more robust flavor?

01/01/2026

This bowl originated as a "something fresh, something filling" type of meal when I had an abundance of greens that required utilization. I combined them with light, airy quinoa, vibrant lemon, and succulent tomatoes, then incorporated a creamy topping to enhance its overall richness. It is a dish that offers a crisp and robust flavor simultaneously—and is enhanced when served with a small portion of bread on the side.

Vegan Quinoa and Kale Tabbouleh Bowl with Rich Lemon Tahini Dressing Ingredients (Serves 2–3)

Bowl

One cup of quinoa, thoroughly rinsed

Two glasses of water or vegetable broth

3 cups of kale, finely diced (stems discarded)

One cup of cherry tomatoes, sliced in half

Half a cucumber, minced (optional)

2–3 green scallions, sliced (optional)

One-quarter cup of minced parsley or cilantro

Half an avocado, diced (for presentation)

Red pepper granules, according to preference

Salt and black pepper, as desired

Bread or pita, for serving (optional)

Silky Lemon Tahini

One-quarter cup of tahini

2 tablespoons of lemon juice (additional to flavor)

One small garlic clove, grated (or 1/4 teaspoon garlic powder)

2–4 tablespoons of tepid water (for thinning)

Half a teaspoon of salt

One teaspoon of maple syrup (optional, to complement the citrus)

Instructions

Prepare the quinoa: Bring the quinoa and liquid (water or bouillon) to a boil. Cover the dish, lower the heat to a gentle simmer, and cook for 15 minutes. Take a five-minute break, then gently dust.

Gently tenderize the kale: Place chopped kale into a bowl with a sprinkle of salt and a small amount of lemon juice. Massage for 1–2 minutes until it becomes darker and softer.

Combine the ingredients in the bowl: Incorporate quinoa, tomatoes, cucumber, green scallions, and herbs into the kale. Toss thoroughly. Season with salt, pepper, and red pepper flakes.

Prepare the sauce: Combine tahini, lemon juice, garlic, salt, and maple syrup thoroughly. Gradually incorporate tepid water, a small amount at a time, until the mixture becomes smooth and pourable.

Serve: Ladle into dishes, garnish with avocado, and drizzle with lemon tahini. Please include bread on the side if desired.

Guidelines

If you prefer a more intense brightness, incorporate lemon zest into the sauce.

For increased protein content, incorporate chickpeas or white legumes.

Would you prefer to maintain this bowl's zestful and light nature, or incorporate roasted chickpeas to enhance its heartiness and crunchiness?

01/01/2026

This refreshment was initiated on a clear morning when I sought something swift, fresh, and somewhat elegant with minimal preparation. I toasted the bread until it was golden, spread a creamy layer on top, and generously layered it with ripe tomato and buttery avocado. A touch of seasoning unified the dish and imparted the impression of a café-style plate prepared at home.

Vegan Avocado and Tomato Toasts Ingredients (Serves 2)

Four slices of bread (such as sourdough, whole wheat, or your preferred variety)

One ripe avocado, cut

One large tomato, thinly cut

Half a cup of vegan cream cheese or humus

1 tablespoon of lemon juice (optional, to enhance vibrancy)

One tablespoon of olive oil (optional drizzle)

Salt and black pepper, as desired

Smoked paprika or chile flakes (optional)

Dried parsley or "everything bagel" seasoning (optional)

Instructions

Toast the bread: Toast the segments until they are golden brown and crisp.

Distribute the base evenly: Apply a layer of vegan cream cheese or humus to each slice of toast. Incorporate a few droplets of lemon juice if a tangy flavor is desired.

Finish by layering tomato slices, followed by avocado on top. Adjust the seasoning with salt and pepper.

Finish: Garnish with smoked paprika, chile flakes, and dried herbs (or an all-purpose seasoning). Add a drizzle of olive oil if a richer flavor is desired.

Guidelines

Begin by lightly salting the tomatoes and allowing them to remain for two minutes—this enhances the flavor quickly.

Would you like a more assertive tone? Incorporate thinly sliced red onion or a touch of balsamic vinegar.

Would you prefer to keep these toasts simple and fresh, or incorporate a spicy element with chile flakes and a dash of hot sauce?

01/01/2026

This meal commenced on an evening when I sought something light yet still comforting—warm soup served in a bowl accompanied by small, fresh morsels on the side. I chopped a few crunchy vegetables, rolled them up in nori, and let a simple broth simmer while the kitchen settled down. It is an ideal combination of warmth and freshness, particularly when accompanied by a slice of bread for dunking.

Vegan Vegetable Sushi Rolls with Comforting Carrot Noodle Soup Ingredients (Serves 2–3)
Vegetable Sushi Rolls

One cup of sushi rice (or short-grain rice), thoroughly drained

One and one-quarter glasses of water

Two tablespoons of rice vinegar

One tablespoon of sugar

Half a teaspoon of salt

4 to 5 sheets of nori

One cucumber, sliced into slender spears

One carrot, grated or julienned

One avocado, diced (optional)

One cup of minced cabbage or lettuce

Soy sauce or tamari, for presentation

Optional Spicy Mayonnaise

One-quarter cup of vegan mayonnaise

1 to 2 teaspoons of sriracha

One teaspoon of citrus juice

Comforting Carrot Noodle Soup

One tablespoon of olive oil

Two cloves of garlic, finely minced

One teaspoon of grated ginger (optional)

Four quarts of vegetable stock

Two carrots, thinly cut

One tablespoon of soy sauce or tamari

One teaspoon of sesame oil (optional)

One cup of noodles (ramen, egg-free) or tiny pasta

Black pepper, adjusted according to preference

Dried parsley or chopped green scallions, intended as a garnish

Instructions

Cook the rice: Bring the rice and water to a boil, cover, reduce the heat, and simmer for 15 minutes. Take a 10-minute rest period. Combine the vinegar, sugar, and salt, then gently incorporate into the warm rice and allow to cool.

Prepare the soup: Warm the olive oil in a saucepan. Sauté garlic (and ginger) for 30 seconds. Incorporate broth, carrots, soy sauce, and sesame oil. Simmer for 10 minutes, then incorporate the noodles and simmer until they are tender.

Prepare the fillings: Slice the cucumber, julienne the carrot, and slice the avocado if used.

Roll the sushi: Position the nori with the glossy side facing downward on a mat. Apply a fine layer of rice, maintaining a one-inch margin at the top. Arrange the vegetables in a single line, coil them tightly, and seal with a small amount of water. Cut into portions using a dampened knife.

Serve: Mix the spicy mayo thoroughly if using. Serve the sushi with soy sauce, and savor the soup hot garnished with herbs on top.

Guidelines

Maintain a small basin of water nearby—moistened hands facilitate the handling of the rice.

For enhanced flavor, incorporate a splash of rice vinegar or lime into the broth immediately prior to serving.

Would you prefer to dip these vegetable dumplings in soy sauce for a traditional flavor, or enhance them with a drizzle of spicy mayo for an added kick?

01/01/2026

What’s the best vegan meal you’ve had while traveling?

01/01/2026

Certain mornings warrant a more refined alternative to the customary muffin. These initially served as a means to utilize a container of spinach and rapidly evolved into a preferred baked dish that is both comforting and invigorating. Delicate, subtly fragrant, and naturally green, they are ideal when enjoyed with coffee or prepared for later consumption.

Vegan Spinach and Banana Muffins

Preparation time: 15 minutes
Bake: 20–22 minutes
Yields: 12 cakes

Ingredients

One and one-half cups of all-purpose flour

Three-fourths cup of sugar (cane or coconut)

One teaspoon of baking powder

Half a teaspoon of baking soda

One-quarter teaspoon of salt

1 teaspoon of powdered cinnamon (optional)

Liquid Ingredients

Two fully ripened mangoes

One cup of fresh, densely compressed spinach

1/3 cup of neutral oil (such as canola, avocado, or heated coconut oil)

One-quarter cup of plant-based milk (almond or oat)

One teaspoon of vanilla essence

One tablespoon of lemon juice or apple cider vinegar

Optional Enhancements

One-third cup of dairy-free chocolate chunks

1/4 cup of chopped nuts or grated coconut

Instructions

Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin.

Combine the green base: In a blender, purée bananas, spinach, oil, plant-based milk, vanilla, and lemon juice. Process until the mixture is entirely homogeneous.

Combine the dry ingredients: In a large basin, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

Combine: Gradually pour the merged mixture into the dry ingredients and stir until just integrated. Incorporate add-ins if applicable.

Bake: Distribute the batter uniformly and bake for 20–22 minutes, or until a toothpick inserted in the center emerges clear.

Certainly: Allow the muffins to rest for five minutes before transferring them to a wire tray.

Guidelines

Sweeter muffins: Garnish the tops with granular sugar prior to baking.

Extra moist: Replace half of the oil with unsweetened applesauce.

Freezer-compatible: Allow to cool fully, then store in the freezer for up to 2 months.

Would you prefer to savor these warm with a touch of vegan butter, or to split one open and spread it with berry jam?

Amanda Kelly

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