Vegan Archives - Sandy Eats

sandyeatsblog

It's getting a bit chili. The storm this weekend

It's getting a bit chili. The storm this weekend called for something warm and spicy [AD] Mapo tofu noodle soup made with @don_chilio Habanero Chile Crisp totally hit the spot. @don_chilio is made with a simple blend of chili peppers, olive oil, and spices that go well with almost any dish. I'm not a huge fan of numbing szechuan peppers so the super spicy habanero chili crisp adds a fiery sweetness to mapo tofu. Mapo tofu is one of those super comforting and addictive dishes; it's no wonder it has become a staple of Chinese cuisine. The dish originates from Chengdu and is rumored to have been created by a pock-marked grandma for which the dish is named after her appearance (um, a bit rude much?). Mapo tofu is a very humbling dish made with super simple ingredients: tofu, minced meat, douban (fermented bean) sauce, and Szechuan peppers. I don’t love-love mapo tofu but the husband loves it so this dish was really for him. Are you a mapo tofu lover? #sandyeats #donchilio #cravethecrisp #mapotofu #spicy #chili #chinesecuisine #homecooking #comfortfood #noodles #cookingislife #dishes #f52community #feedfeed #foodblogeats #flatlaylove #foodfeed #makeitdelicious #hereismyfood #thekitchen #foodphotooftheday #dailyfoodfeed #onthetable #lifeandthyme #discoverunder10k

That’s what cheese said! Tomato soup topped wit

That’s what cheese said! Tomato soup topped with crème fraîche, drizzle of EVOO, basil, cherry tomatoes, and lots and lots and lots of freshly cracked black pepper #AD Served with decadent truffle mac and cheese bites by @feelgoodfoods. The weather in the Bay Area is supposed to take a turn tomorrow with forecast of week-long (much needed) rain. I can’t wait! Excuse me as I pull out my sweaters and fuzzy socks. I love having @feelgoodfoods snacks in my freezer for a quick and easy add-on to any meal. They make all the snacks I grew up loving like mozzarella sticks and egg rolls but with more fresh vegetables and grains; no preservatives, artificial flavors, or additives. I’ve partnered with @feelgoodfoods to give one lucky person with two vouchers so you can try some of their amazing snack foods! To enter:
» Like this post
» Tag a snack lover in the comments
» Follow @feelgoodfoods and @sandyeatsblog Giveaway ends October 24th at 9p PT. Open to US residents only (please check if @feelgoodfoods products are sold near you). This giveaway is not sponsored, endorsed, administered by, or associated with Instagram. #sandyeats #feelgoodfoods #dontworryeathappy #tomatosoup #comfortfood #soup #fallfavorites #macandcheese #cookingislife #simplerecipes #f52community #f52grams #feedfeed #foodblogeats #flatlaylove #foodfeed #makeitdelicious #hereismyfood #foodphotooftheday #glutenfree #dailyfoodfeed #onthetable #lifeandthyme #discoverunder10k

Having a rice day? Vietnamese style duck congee w

Having a rice day? Vietnamese style duck congee with an onsen egg, fresh herbs, roasted peanuts, and side of nước chấm. The last 20 months (holy hot potato, I can’t believe it’s been that long!) have made me so nostalgic for international travel, especially the summer vacations spent in HK where I would eat a bowl of delicious preserved egg and salty pork congee with an ox-tongue pastry (no meat involved; it’s named for how it looks) in a small noodle shop to start off the day. Growing up, my mom made me congee whenever I was sick or when I had tummy troubles. It’s such a soothing and comforting dish that it makes everything better. Congee, jook, and okayu are just some of the few names for this rice dish eaten all over Asia. It’s made by gently boiling one part rice to four or five parts water - depending on the consistency you want. I prefer my congee very smooth, creamy, and velvety. What about you? Do you have a preference? #sandyeats #rice #porridge #congee #duck #comfortfood #cookingislife #dishes #f52community #f52grams @food52 #foodblogeats #flatlaylove #foodfeed #makeitdelicious #feedfeed @thefeedfeed #hereismyfood #thekitchen #foodphotooftheday #foodtographyschool #dailyfoodfeed #onthetable #lifeandthyme #discoverunder10k

Nice to meat you again. We have so much to ketchup

You're great in bread. • I baked Japanese milk b

You're great in bread.
•
I baked Japanese milk bread and made fish sandos with @gortonsseafood [#ad] Work has been a little rough this month and I went to my happy place - @target. My love for @target runs deep and it's become a one-stop shop to pick up home essentials, things I don't need but must have, and groceries. I love picking up all my favorite brands like @gortonsseafood to make meal prep easier throughout the week. Swapping in fish for a fried pork cutlet in sandos is the perfect meatless Monday idea too. Pile it up with a variety of veggies and lunch is served!
•
Sandos are extremely popular in Japan. The word "sando" is a cute nickname for "sandwich." When thinking of sandos, the katsu sando may be the first to come to mind. It includes two pillowy soft slices of shokupan (Japanese milk bread), a deep fried pork cutlet, tonkatsu sauce, kewpie, and some thinly shredded cabbage. It's a very simple and humble sandwich but tastes incredible. Other popular sandos are tamago (egg salad), wagyu, and even dessert versions filled with strawberries and cream usually called fruit sando.
•
#shopgortonsattarget #meatlessmonday #sando #fish #bakersgonnabake #bakerslife #easyrecipe #foodblogeats #foodfeed #hereismyfood #makeitdelicious #simplerecipes #thekitchen #foodphotooftheday #discoverunder10k #sandyeats

Scone be a good day! • Still looking for an idea

Taco bout a fungi. • When I think of tacos, carn

Taco bout a fungi.
•
When I think of tacos, carnitas or fish are not the first things that come to mind. It's mushrooms! I absolutely LOVE mushrooms. They're meaty, full of umami, and extremely versatile in any dish. For this Cinco de Mayo, I made air fried maitake mushrooms finished with salt and nori flakes paired with homemade miso tortillas. I found this really fun yuzu furikake at @wholefoods and used it to top everything! The tortillas tasted amazing but still working on the texture (this was testing batch 3 - hopefully a recipe coming soon!).
•
There are over 50,000 species of mushrooms, including molds and yeasts. Mushrooms are extensively used all over the world in cooking. They're also common in medicinal purposes and commercial uses as well. There are over twenty species of cultivated mushrooms widely sold in markets globally today. Some species, like chanterelles, have not been cultivated successfully and there are concerns of global depletion due to high demand. Do you have a favorite type of mushroom?
•
#cincodemayo #tacos #mushrooms #homemade #eatingright #foodblogeats #foodfeed #f52community #feedfeed #healthyalternatives #hereismyfood #makeitdelicious #simplerecipes #discoverunder10k #sandyeats

May the Fourth be with you. • Celebrating with G

May the Fourth be with you.
•
Celebrating with Grogu galactic blue macarons! I absolutely adore Grogu; especially because he loves to eat (minus one episode where he ate eggs #IYKYK). Baby Yoda ate these (officially named) Nevarro Nummies and it was just too cute. IRL I filled them with lemon buttercream frosting for humans to consume. I'm super excited to watch Star Wars: The Bad Batch which premieres today! Who else is watching it?
•
I haven't made macarons in years so my piping is a bit rusty. The texture luckily didn't suffer and the feet still came out on these thicker shells. I'll likely be making more macarons in the coming weeks as I forgot how much I love making them. I have some plans to make something really fun!
•
And special thanks to @lilybubbletea for sharing where she got that tray!
•
#mayfourth #starwars #babyyoda #macarons #bakersgonnabake #bakingfromscratch #foodblogeats #bakerslife #foodfeed #hereismyfood #glutenfree #ilovetobake #makeitdelicious #discoverunder10k #sandyeats

You can crust me. • Not an ad; I just love my lo

You can crust me.
•
Not an ad; I just love my local bakery! I've been happy to wait in line at @noevalleybakery and basically buy half the store. I can't stop eating their savory croissant tiles, quiches, fruit tarts, and, of course, fresh baked bread. Featured here is their olive levain which I've topped off with sauteed beet greens, prosciutto, poached egg, garlic cream sauce, salmon caviar, and microgreens.
•
You may have seen levain and sourdough used interchangeably. The two breads are similar as they both use preferments (a mixture of flour, water, and leavening agent) to add to the dough. Preferments are left to ferment before mixing into the dough to help the dough rise, give it flavor, and allow the dough to be easier to work with. A starter is a mature sourdough culture and falls under the category of preferments. Levain and sourdoughs use essentially the same starter but not all levain breads have a sour flavor characteristics we associate with traditional sourdough. Levain starters are a tad more versatile to use in non-bread baked goods like pastries and desserts.
•
#noevalleybakery #toast #levain #bread #supportlocal #makeitdelicious #freshbaked #foodideas #foodblogeats #foodfeed #hereismyfood #eatingright #discoverunder10k #sandyeats

Dump the hate. • With your support, $925 was don

Dump the hate.
•
With your support, $925 was donated to AAPI organizations to #stopasianhate! @mybfisgf hosted a #dumpthehate virtual dumpling-making fundraiser to fight against Asian discrimination, intolerance, and violence. My initial goal was to raise $500 and you guys almost doubled that. Mind. Blown. I spent the last weekend delivering dumplings all over the Bay Area for those who supported and I always love meeting up with local food-loving people. Dumplings and donations are a first step. There's still so much needed to do for racial justice and keep the movement going.
•
Luckily for me, some donators didn’t want dumplings (whew). I ended up making 325 dumplings from scratch. One batch was vegetarian with shiitake, cabbage, carrot, leek, and tofu filling and the rest were pork, shrimp, shiitake, and chives. The shiitake made the dumplings very umami-forward (my home smelled like mushrooms for days afterwards). I chose the pinch braid (Leaf pleat? Braided dumpling?) because it's one of my favorite shapes. The bottom side of the dumpling gets great surface contact with the pan to brown and crisp up while the braiding catches the sauce in all the little nooks and crannies. I added sesame seeds to the bottom of the dumplings when I cooked them for a great nutty aroma. The husband thinks it's a bit messy when cooking and he doesn't think it's worth it but I would recommend trying it next time you cook up dumplings!
•
#dumplings #homemade #madefromscratch #fundraise #foodblogeats #f52community #feedfeed #foodfeed #eatingright #discoverunder10k #makeitdelicious #sandyeats

Load More... Follow on Instagram