I am SUPER excited about the product I got to try out for this post: the FoodSaver FM2000 Vacuum Sealer! I’ve been thinking of buying one for years, so when an opportunity came up to work with them on a recipe, I was stoked. Next thing you know, we have some delicious marinated Tempeh Veggie Skewers on our hands!
One person who turned me onto Food Saver is actually my older sister. In the last couple of years she’s gotten into cooking, and is all about preserving stuff that she’s made. She’d send photos of her testing the jar sealers on some guacamole, which we all know can brown incredibly fast, and even a few days later this stuff was still fresh and green!
In this case, my first go with their products is what they’re most well-known for: the FoodSaver Vacuum Sealer. There are all kinds of sizes depending on what you need, but what I really love is how it helps keep food fresher for longer. When I make staples, like seitan or marinated tofu, sometimes they can go bad pretty quickly if they get lost in a corner of my fridge.
To break this baby in, I thought pre-prepping some veggies and vegan protein would be an excellent idea! This way, you can get all of the ingredients for these marinated tempeh veggie skewers together before any summer gathering. Just bring a sealed bag with you to assemble on-site! FoodSaver’s vacuum system removes much of the oxygen from the contents inside, meaning that the food will not oxidize as fast. Apparently it could last up to 5x longer than conventional storage!
This is super important to me, because food waste is a serious epidemic with many contributors. While I compost many scraps or foods about to go bad, even I don’t get to some foods before they spoil. I know that this will be a game changer for me! The bags worked great in this application, both for marinating and preserving the leftovers. But, I can’t wait to get my hands on some of their vacuum seal containers, for a more sustainable option. Or even those jar lids that my sister has!
I took a look at some posts on their social media and got so many more ideas for how to use the bags! I’m thinking I’ll make some vegan breakfast sandwiches and burritos to freeze for later. Or when I get veggies from the garden I can seal them so that I don’t have to use them RIGHT away. Lastly, on their site they don’t suggest preserving raw mushrooms in the sealed bag. I didn’t seem to have a problem with them after they were marinated, and mixed in with the other veggies. BUT, I wanted to put that out there in case you want to sub them for another choice!Read More
Burritos are one of my absolute favorite foods. So I got pretty excited about this Street-Style Barbacoa Burrito recipe from 30 Minute Vegan Dinners by Megan Sadd!Jump to Recipe
And what better way to jump back into blogging after a month-long “break” working on my cookbook, than with a new recipe and giveaway! But before we get to them, let me give you a little background on the author and book.
You may not realize it, but you’ve probably seen one of Megan’s beautiful vegan recipe videos on facebook, already! She runs the drool-worthy blog Carrots & Flowers, and 30 Minute Vegan Dinners is her first forray into published cookbooks. And what a convenient title to start with!
Firstly, this book is made up of 75 recipes, some being staples you use throughout the book, and the rest being dinners. Because it’s a dinner cookbook, you don’t have the traditional chapters dividing it up by breakfast, lunch, or dessert. Rather, Megan divides these dinners up by style of cuisine, such as “Southern Comfort Made Simple” and “Speedy Homestyle Italian”.
You’ll find the Street-Style Barbacoa Burrito recipe, that I’m sharing with you today, in the chapter dubbed “Quick & Easy Latin Flair”! To be 100% honest, my assistant and I kinda messed this up because we were making a few recipes at the same time. We diced the mushrooms instead of slicing, but they still turned out deliciously! So, word to the wise, pay closer attention than I when making the burritos.
Lastly, if you are a US resident that’s 18 & older, enter the giveaway after the recipe for a copy of the cookbook!Read More
If you’ve been following me for a while, or even for just a lil’ bit, you may know that I am obsessed with vegan mac and cheese. After showing some appreciation for this wonderful comfort food in the form of a twitter thread, I thought it was high-time for a Best of Vegan Mac and Cheese list!
So, I went through some of my favorites from the blog, and got some input from blogger friends for this drool-worthy line up. Here you’ll find appetizer-inspired recipes like macho nachos, and jalapeño popper macs. Of course there are your classic baked macs, or some with Korean flavors like gochujang or kimchi!Read More