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  • FOOD Main Dish

    Sweet & Salty Coconut Rice

    Sweet & Salty Coconut Rice – Creamy rice flavored with sugar and salt, topped with toasted coconut. Delicious and perfect for any occasion- breakfast, lunch, dinner, or dessert!

    Sweet & Salty Coconut Rice (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Guys, I’m obsessed with this recipe. This is from Chrissy Teigen’s book Cravings, which I can’t get enough of; I’ve veganized pretty much every recipe at this point (her fried fish sandwiches are INCREDIBLE, recipe coming soon). And this coconut rice? It’s everywhere. The internet loves it.

    Sweet & Salty Coconut Rice (Vegan)

    I had been dying to make it for a super long time, so finally I made it for dinner one night. I took a bite and was like, “Yeah, that’s pretty good”. Then I took another bite. And another. And before I knew it, I had eaten the whole pan and wanted more. I couldn’t stop thinking about this rice and how I wanted to eat it for every meal of the day. My boyfriend felt the same way- he took a bite and said, “Hmm. That’s interesting.” Then he took another bite and was like, “No, that’s incredible.”

    Sweet & Salty Coconut Rice (Vegan)

    The best thing about this dish is how versatile it is- you really can eat it for any meal. I’ve eaten it with strawberries for breakfast, with kale for lunch, and with Gardein’s BBQ Wings for dinner. And I honestly can’t tell which one was my favorite.

    Sweet & Salty Coconut Rice (Vegan)
     
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    Author:
    Serves: 4
    Ingredients
    • 1½ cups jasmine rice
    • 1¾ cups nondairy milk (or 1 14 ounce can coconut milk)
    • ¼ cup granulated sugar
    • 1½ tsp. salt
    • ½ cup shredded coconut
    Instructions
    1. In a dry skillet, toast the coconut over medium heat until lightly browned. Transfer to a plate to cool.
    2. In a medium saucepan, combine the rice, milk, 1¾ cups water, sugar, and salt. Bring to a boil over medium heat, then reduce to a simmer, cover, and let cook until all the liquid is absorbed, about 20 minutes.
    3. Top with toasted coconut.

    PS before someone yells at me for changing the recipe, let me clear this up- I’m allergic to coconut milk. Coconut oil? Fine. Coconut shreds? Love ’em. But coconut milk or cream? I’ll spare you the graphic details and just leave it at “I get very, very sick”. So yes, I substituted vanilla cashew milk, which is super creamy and worked wonderfully in this recipe.

    Recipe adapted from Chrissy Teigen – “Sweet and Salty Coconut Rice”

    Sweet & Salty Coconut Rice (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • FOOD Main Dish

    Animal-Style Patty Melts (Vegan)

    Animal-Style Patty Melts – Toasted rye bread packed with grilled onions, melted cheese, a mustard-grilled burger, & overflowing with Thousand Island dressing. Yummm.
    This post is sponsored by Follow Your Heart.

    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    GUYS.
    I’m really excited about this burger. Or is it a burger? I had no idea until I started reading about patty melts that there’s a huge debate whether or not it’s actually a burger or a sandwich. Like people feel VERY STRONGLY about it. Seems petty but I just went off about the huge difference between Roadhouse vs. Dalton’s Roadhouse so I guess I’m no better.

    I’m a born and raised California girl, so In-N-Out’s burger spread pumps through my veins. I’ve eaten In-N-Out close to a million times. I could LIVE on animal-style fries. Unfortunately I’ve only had it a handful of times since I went vegan and I crave it constantly. There is a “secret menu” vegan option (burger without meat, cheese, or spread, add pickles, mustard, and grilled onions), but I want the real deal. I need something smothered in melted cheese and grilled onions, and I need it NOW.
    Enter my new favorite sandwich.

    Guys this burger is sooo good. First, grill up some onions. Then you’re going to MUSTARD-GRILL a burger patty, which is totally something you need to try if you haven’t. And the secret to the delicious gooeyness? Follow Your Heart’s cheese slices. They melt WAY better than any other vegan cheese I’ve tried, and they honestly taste just like real cheese. I used American slices, but they have so many awesome flavors that you can’t really go wrong (like pepperjack!? Mmmm). The other secret is their Thousand Island dressing, which I put inside the sandwich for maximum creaminess and deliciousness. And yeah, it tastes exactly like In-N-Out’s burger spread.
    You should totally make it this week. It’s so worth it.

    And here’s a photo from when I sat down to eat it. LOOK AT THAT MELTED CHEESE. MMMM.

    Animal-Style Patty Melts (Vegan)
     
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    Author:
    Recipe type: Burger
    Serves: 2
    Ingredients
    Sandwiches:
    • 4 Tbsp. vegan butter
    • 4 slices rye bread
    • 4 slices Follow Your Heart American-Style Cheese Slices
    • 1 Tbsp. vegetable oil
    • 2 vegan burger patties
    • 2 Tbsp. mustard
    • 3 Tbsp. Follow Your Heart Thousand Island Dressing
    Onions:
    • 1 Tbsp. vegetable oil
    • ½ a large white onion, diced
    • salt and pepper to taste, about ½ tsp. each
    Instructions
    For the onions:
    1. Heat the oil in a small pan until sizzling. Add the chopped onions, salt, and pepper, and let cook until dark golden brown, stirring occasionally. It should take about 15 minutes.
    For the sandwiches:
    1. Heat the oil in a large skillet. Add the burger patties and cook one side until dark brown and delicious. Flip the burger, let cook for about two minutes, then lift it up with a spatula and add a squirt of mustard underneath. Place the patty back on top and let cook. Flip the patty one more time, adding mustard under the other side.
    2. Butter the outer sides of all four pieces of bread. Add the cheese, burger patty, caramelized onions, and Thousand Island dressing. Add to a hot pan and cook until golden brown. Flip the sandwich, then use a foil-wrapped pan to smash the sandwich down. Let the sandwich continue to cook until dark brown on all sides. With rye bread, the darker and buttery-er it is, the more delicious.
    3. Cut diagonally (sandwiches taste better cut diagonally, this is non-negotiable) and ENJOY.

    Thank you to Follow Your Heart for sponsoring this post!
    (All opinions are 100% my own. I only partner with brands that I love and use regularly.)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • FOOD Main Dish

    Turkey & Dumplings (Vegan)

    Turkey & Dumplings – A delicious twist on chicken & dumplings! This creamy soup is full of crispy Tofurky pieces and soft herbed stuffing dumplings. Great for using up Thanksgiving leftovers!

    Turkey & Dumplings (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I used to looove chicken and dumplings when I was little. Mostly because my grandma made the best chicken and dumplings EVER. I know people always say “my grandma makes the best cookies!” or “my grandma makes the best soup!”, well they’re all full of crap. But MY grandma, she really did make THE BEST from-scratch chicken and dumplings. I still dream about that soup.
    My grandma is the most awesome person I’ve ever met. She passed away quite a few years ago, but she passed all her sassiness and wit onto me and I’m eternally grateful for it.Turkey & Dumplings (Vegan)

     

    I thought I would never have that familiar soup again, until I made my own version. It’s not exactly like hers, but this is the closest thing I’ve tasted to it and it is SO GOOD. Going vegan, obviously there’s a lot of stuff you have to give up. But this soup is such a big part of my childhood that I couldn’t imagine never eating it again. I’m so glad I have this recipe. My grandma would probably hate that it’s vegan.Turkey & Dumplings (Vegan)

     

    Also, I LOVE Thanksgiving leftovers. But this year, for some reason leftovers seem boring. I’m over Thanksgiving Leftover Sandwiches (been there, done that), and now I’m obsessed with things like Thanksgiving Leftover Turkey Poutine (totally making that next year). This recipe uses up not only the leftover stuffing, but the Tofurky too (or regular turkey if you’re not vegan). I also put a little cranberry sauce on top and I’m not mad at it.Turkey & Dumplings (Vegan)

     

    Turkey & Dumplings (Vegan)
     
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    Author:
    Recipe type: Soup
    Serves: 4
    Ingredients
    Soup
    • ¼ cup vegan butter
    • ½ cup chopped onion
    • 1 cup carrot, chopped
    • 1 cup celery, chopped
    • 1 bay leaf
    • salt & pepper to taste, about ½ tsp. each
    • ¼ cup all-purpose flour
    • 6 cups vegetable broth
    • 1 cup frozen
    Dumplings
    • ½ cup + 2 Tbsp. nondairy milk
    • ½ tsp. white vinegar
    • 1 cup all-purpose flour
    • 1½ tsp. baking powder
    • ¼ tsp. salt
    • 2 Tbsp. vegan butter, cold
    • 2 cups leftover stuffing
    • Leftover Tofurky, cut into chunks
    Instructions
    1. Melt the butter in a large soup pot over medium heat. Once bubbling, add the onion and cook until translucent.
    2. Add the carrots, celery, bay leaf, salt, and pepper and cook until the veggies are tender.
    3. Add the flour and mix well to coat the veggies, making sure no big clumps of flour remain.
    4. Slowly add in the broth to avoid clumps, then cover and bring to a boil.
    5. While the soup is coming to a boil, make the dumplings. Mix the vinegar and nondairy milk and set aside to curdle.
    6. In a large bowl, sift together the flour, baking powder, and salt. Cut the cold butter into cubes and mix into the flour gently. Add the milk and stir gently to avoid overworking the dough. Fold in the leftover stuffing and mix gently until everything is combined.
    7. Once the soup is boiling, drop spoonfuls of the dumpling dough into the soup. Cover and let simmer 10-15 minutes.
    8. Heat a small saute pan over medium heat and add 1 Tbsp. vegan butter. Once the pan is hot and the butter is bubbling, add the chopped Tofurky and cook until crispy and brown on all sides.
    9. Serve in large soup bowls and enjoy!
    Notes
    This soup is best when eaten the same day, but it'll keep in the fridge for up to 3 days. To reheat: add the soup to a small sauce pot and heat, covered, until hot all the way through.

    Turkey & Dumplings (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • FOOD Main Dish

    Lemony Quinoa with Kale (Vegan)

    Lemony Quinoa with Kale – One of my go-to easy dinners. It has a great texture, is filling but not too heavy, and it’s full of stuff that’s good for you!

    Lemony Quinoa with Kale (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I LOVE KALE.

    There. I said it. I know that’s kind of an unpopular opinion, and I’m sure there’s a small group of people out there yelling “WHAT A HIPSTER” behind their computer screens, but yes. I love kale. In all forms, even liquified (…that sounds horrifying unless you know that I’m talking about green juice, one of the greatest things ever created).

    This recipe is one of my go-to easy dinners. It’s really, really good. It has a great texture, it’s quick and easy to make, almost impossible to mess up, and it tastes good as leftovers (which we all know is rare). It’s filling but not too heavy, and it’s full of stuff that’s good for you:
    Kale: low calorie, packed with vitamins & minerals, high in fiber, zero grams of fat
    Quinoa: high in fiber & SUPER HIGH in protein
    Olive oil: rich with healthy fats, packed with antioxidants
    Edamame: helps the immune system, contains antioxidants, good source of vitamins & minerals
    Sunflower seeds: promotes healthy cholesterol and cardiovascular health

    This is my base recipe, but feel free to add whatever protein, sauce, or toppings you want. The quinoa has a good flavor on its own without any sauce, but I’m guilty of drowning it in goddess dressing on occasion.
    How I make my bowl: I usually add Trader Joe’s Goddess Dressing & some fake chicken (Beyond Meat is my favorite).
    How my boyfriend makes his bowl: He usually adds cajun shrimp or grilled chicken.

    5 Ingredient Dinners: Lemony Quinoa with Kale
     
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    Author:
    Recipe type: Dinner
    Serves: 4
    Ingredients
    • 1½ cups quinoa
    • 1½ cups water
    • 1 heaping Tbsp. olive oil
    • 2 Tbsp. lemon juice
    • ½ tsp. lemon pepper
    • salt & pepper to taste
    • 1 large bunch kale, torn into pieces
    • 1 cup frozen edamame, shelled (sold at Trader Joe's)
    • ¼ cup sunflower seeds, shelled
    Instructions
    1. Add quinoa, water, olive oil, lemon juice, & seasonings to medium-sized pot.
    2. Turn heat to medium and bring to simmer.
    3. Once simmering, cover and let cook for 5 minutes.
    4. Add the frozen edamame.
    5. Cover and let cook until almost all of the water is absorbed, about 10 minutes.
    6. Turn off the heat, then add the kale and let quinoa sit covered until all the water is absorbed.
    7. Taste and add more seasoning if desired.
    8. Serve immediately.
    Notes
    Quinoa will keep in the fridge for up to 2 days.

     

    Lemony Quinoa with Kale (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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