Vegan White Bean Chili with Jackfruit Chick'n 🌱🥑 One pot, one cutting board, one knife—always working on simplifying things over here.
Swipe for the recipe ✨
blue corn nachos with beefy barley crumbles, butter lettuce, corn, roasted poblano salsa, pinto beans, avocado, & shredded @daiyafoods farmhouse cheddar 🧀🥑🌽 I reeeeallllly wanted nachos today but I didn't have any of my usual ground beef alternatives, so I made it work!
Swipe & save for the beefy barley crumble recipe ✨🌱 http://chloefairchildcooks.online/2018/11/05/beefy-barley-crumbles-vegan-ground-beef/
Vegan Monkey Bread 🌱
tearable, soft, ooey, gooey—this is the perfect sweet accompaniment to a weekend brunch spread.
Best enjoyed while still warm from the oven.
Swipe for the recipe & all the caramely glory 💛
#vegan steak, & egg breakfast burrito 🌯🌱 more of that seitan steak from yesterday seared up with soft scrambled tofu, a bit of vegan cheddar, & green dragon sauce in a flour tortilla.
swipe & save for my soft-scrambled tofu secrets ✨
woke up early to finish Virgil's costume and decided it was "donuts for breakfast" kind of morning too 🌄
Virgil approved—and noted they're a little bit sparkly and that eating them will make you a little bit sparkly too. ✨💕 recipe here from @naomidjese
http://www.naomidjese.com/donut-recipe/ (Be sure to note the listed sugar is meant to be divided.) #chloefairchildcooks
vegan chicken and dumplings 🌱
comforting sustenance for a dreary day/week/eon—perfect for filling your favorite mug and curling up and holding on tight. I'm sure I'm not the only one who needs that right now. 💕
swipe for the recipe or check out the link in my bio for a printable version ♨️ #chloefairchildcooks
Popcorn Tofu Lettuce Cups with a drizzle of @followyourheart vegan bleu cheese, Texas Pete, and grape tomatoes. 🍅🌱 creamy, crunchy, hot, cool, & best of all, no utensils required—my favorite kind of lunch. 🙌
Check out my last post for the recipe 💃
Vegan Jalapeño Cheeseburger with Sweet Potato Fries 🍔🌱🍠 we so rarely eat out—have you noticed I like to cook? 🤣—but this spot is officially becoming a "thing." Plus, it's right next to Sprouts so it's basically running an errand. See? Responsible. 🛒
any time is a good time for vegan breakfast tacos, right? 🌞
just a quick refresh of everything from yesterday—hashbrowns, soft-scrambled tofu, vegan cheese, broccoli—stuffed in corn tortillas straight from the flames of . . . my stove 🙃🌱 #chloefairchildcooks
Vegan Soft-Scrambled Breakfast Burrito 🌱🌯 large flour tortilla filled with scrambled tofu, homemade vegan cheese, broccoli, hashbrowns, and Tapatío 🌱❤️ Swipe for my secret for making soft-scrambled tofu with regular ole waterpacked firm or extra firm tofu ↔️ it's SO easy and only having one kind of tofu on hand is another way I simplify my fridge. It gets hectic in there, what can I say 😂
Also a quick & happy hello to all of the new faces! So happy to meet you! For those who don't know, I'm an ethical vegan stay-at-home mom from northern Arizona who loves cooking and believes that all food is good food, but animals aren't food.
I don't really for the health food OR junk food labels, but I do try to offer balanced, regular meals for my family to take what they like and leave the rest. Trust me, we have some pretty unphotogenic stuff too, I tend to just share the meal that excited me most that day. 🤣
You'll see plenty of oil and salt here, and plenty of veggies too. I don't often get into the "why" or debates about health as I spend the rest of my day being a mom & well, I'm sure you've got all that covered for what works for you and I'm not really looking to be your mom too 😉 but I'm always happy to help brainstorm how to make a dish fit any additional requirements for you whether dietary or simply a time restraint—feel free to ask!
Now for the important things—how do you take your coffee? And if you don't, what do you like instead? 🌞
potato pizza 🌱🥔 homemade herb dough, much many cloves of crushed garlic in oil, crushed red pepper, fresh black pepper, coarse salt, mandoline-sliced golden potato, fresh jalapeño, red onion, fresh homemade soy mozzarella, basil from my windowsill, & more pepper for good measure.
Topped off with a good squeeze of lemon juice when it came out. 🍋
My mom was over and agreed it was the best pizza of all time so my work here is done 🎬👏 Forever shout-out to @theveggtable for the mandoline recommendation & confidence—and who clearly subconsciously inspired this even as I was just pulling things out on a whim 🤣
cucumber salad with red onions, tomatoes, lots of fresh lemon juice, lemon zest, coarse salt, & fresh black pepper—marinated overnight and topped with red pepper flakes and eaten with toast points for an easy lunch today.
cutting off crusts has a weird, fussy reputation but when I'm in the mood I just lop 'em off and store them in a bag in the freezer for easy croutons/stuffing/breadcrumbs/etc. and enjoy my texturally pleasing lunch in the meantime. Being a grown-up can be no fun at all but hey at least I can make executive decisions about my crusts, right?
Is there anything you do with your food now your parents wouldn't have stood for or is that just me? 😂 I'll take silver linings where I can get them, what can I say.
potatoes and onions and pasta, oh my! 🌰🥔🌱 This pierogi-inspired lasagna has layers of smashed golden potatoes mixed with caramelized onions, vegan butter, rich, homemade vegetable stock, a splash of creamy, unsweetened soymilk & a sprinkle of coarse salt. Served with roasty brussels sprouts & seitan sausage links deglazed with a splash of vegan white wine. 😍😍 This is the last dinner in my collection coming soon for Little Hill Sanctuary and the perfect complement to cool weather—or dreams of cool weather, as the case may be. 🍂
Loaded Hashbrown Breakfast Bowl with roasted broccoli, red onion, tomatoes, garlic, & vegan cheese. And Tapatío. And coffee. ⚡
I'm teaming up with the wonderful folks over at Little Hill Sanctuary to offer a free e-book coming soon for every (tax deductible!) donation to them that will include a handful of recipes, a sample menu plan, and a shopping list geared towards minimizing food waste.
Everything is quick, easy, and cross-referenced to be available at regular ole grocery stores. Available soon! Keep an eye out for that as I wrap it up! 👀👀 & in the meantime be sure to check out their website & Facebook page to see all of the lovely animals in their care!
I've gotten to be friends with one of the founders, Camilla, and one of the most wonderful, striking things she said once is that veganism alone doesn't save animals, saving animals saves animals—not harming someone isn't the same as helping them.
And oh, how many good & important things that applies to. It weighs heavily on my mind but in turn spurs me to whichever actions I can take wherever I can take them. There's so much I can't do, and so much that feels like it's all been in vain, like on days like today, but I can do this, and I'm grateful.
I'll put their website link in my bio or you can save it here for later. ❤️ Onward!
Vegan Steakhouse Dinner 🌱❤️ a seared portobello fillet with sauteed red onions, smashed garlic, fresh jalapeño, vine-ripened tomatoes & a steamy golden potato with horseradish aioli. 🍴🍴🍴 I wanted to revive the poor portobello & baked potato I think we've all eaten less than satisfying versions of at family gatherings—it really is a great option when it isn't soggy and cold! 😂
This version was inspired by a beachside steakhouse I went to visiting family in Costa Rica as the lone vegetarian a long time ago—at the time I was skeptical that I wouldn't be full enough but ended up being one of my favorite meals I still think of often 🤣
look for the recipes in an upcoming project I am super excited for—details to come! I wanna slather the horseradish aioli over my entire lifeee 😍😍 #chloefairchildcooks