If you follow us on Instagram, you may have noticed lots of food pictures! We have been using the government issued stay at home order to do some recipe testing! Aren’t we always saying “if we had more time”? Well, the time has come and the time is now.
We admit that we have been working very hard to stretch or grocery runs to every 10 to 14 days so we had to make some substitutions to recipes. Nothing that we swapped out though changed the big picture of the recipes we chose.
We are hoping that what you see here inspires you to try something new with the gift of time that we have been given.
Let’s dive right in with some new recipes!
We made Arancini using our air fryer! If you, like me had never heard of these before it is a fried rice ball. I won’t lie, I was skeptical. Is rice with marinara even tasty? Would it even hold up in the air fryer. Surely it would be bland! I was amazingly wrong in every way! As you can see from the picture they held their shape really wel, and I loved both the texture and flavor paired with the marinara! We found this recipe in our Vegan Cooking in your Air Fryer cookbook by Kathy Hester.
These loaded sweet potato fries were de-li-cous. The recipe was from 30-Minute Vegan Dinners by Megan Sadd. We used frozen Alexia sweet potato waffle cut fries we had in the freezer anyway, but any fry would certainly do. The recipe called for canned chili. We didn’t have any, but we had the ingredients to make some ourselves, so we did. The avocado crema was a great pairing and the crunch from the cabbage was the icing on the cake!
From the same cookbook we also made vegan Lobster rolls. This is where we got a bit creative. It called for hearts of palm for the lobster substitute but we didn’t have any so we used artichoke instead. It also had an avocado cream with a different herb base, but we had crema left over from the loaded fries so we used that instead and it was still very good. The hearts of palm would have been closer in texture I’m sure, but we are living in a time where we need to just make do!
Side Note: We tagged her on Instagram and she approved of the substitution in a comment and we now feel like we met a rock star! Another recipe of hers that we use a LOT is tomato lox. I’m certain you have seen pictures of that on our blog. Her blog and Instagram are both Carrots and Flowers and worth checking out!
With the leftover chili we were inspired to make chili dogs. We love making carrot dogs and we always have carrots on hand! We like the recipe from EdgyVeg.
Lastly, I will end with pictures of what we ate for Jon’s birthday! We had all his favorites.
Thanks for reading!