Lisa's Project: Vegan

Easy vegan meals made with love and compassion.

About Me
Recipes
- Appetizers
- Breakfast
- Blue Plate Specials
- Condiments
- Dessert
- Drinks
- Holidays
- Main Courses
- Salads
- Side Dishes
- Snacks
- Soups
- Taco Tuesday
My Cookbooks
- Wait, That’s Vegan?!
- The Vegan ABCs Cookbook
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lisasprojectvegan

Here is another salad for your summer rotation: ro

Here is another salad for your summer rotation: roasted beets with dill in balsamic vinaigrette. I make this all year, tbh, and it works with all varieties - from red to golden to chioggia to white.

To make this salad, cut the greens from the beets - save them for smoothies! - and wrap the beets in parchment lined foil. Roast in a 400 oven until easily pierced with a fork, anywhere from an hour to an hour and a half depending on the size of the beets.

Let the beets cool to the touch and then rub the skin off. Cut into chunks and toss with sliced red onions, freshly chopped dill, good olive oil and good balsamic vinegar. Season with salt and pepper to taste.

This salad is delicious warm, on the side of a main meal and really good with roasted potatoes. Enjoy!

#vegan #beets #beetsalad #summerfood #summersalad #freshherbs #dill #eatyourveggies #eattherainbow #farmersmarket #thisiswhatveganseat #loveveganfood #simplyvegan #vegrecipes #veganinstagram #simpleeats #whatveganseat #vegetarianeats #vegetariancooking #easyveg #vegankitchen #healthyeatingideas #vegannutrition #vegetarianlife #quickrecipes #simplerecipes #nutritiousanddelicious #easymeals #veganlife #homecooking

It’s summertime and that means portable food. I

It’s summertime and that means portable food. I love making tofu scrambles but when I need to take it on the road, I just wrap it up! 😉

These are my Spinach Avocado Scramble Wraps 🌯 and they are so delicious and easy to make. They are tasty right out of the cooler and are perfect for a day at the beach 🏖 , on the boat 🚤 , in the park 🌳 , at the pool 🏊‍♀️ or at work 🏙… because work still happens in the summer, right?!

I flavor my scrambles with Faulk Vegan Egg Flavored Spice Blend from @crimsonxclove. It’s a combo of kala namak, turmeric, ground mustard seed, paprika and white pepper. This is not an ad, but you should order it! But of course, you can season your scramble with all of the parts. And, I love tortillas from @vistahermosaproducts. Also, not an ad, I just love the texture!

Here’s how to make Spinach Avocado Scramble Wraps:

🥄 1 tablespoon olive oil
🧅 1/2 small onion, diced
🥄 1 teaspoon Faulk Spice or a few shakes of kala namak, turmeric, ground mustard, paprika and white pepper, to taste
🌿 7.5 oz. firm or extra firm tofu (not pressed)
🌿 2 big handfuls baby spinach
🥑 1 avocado, pitted and sliced
🌯 4 tortillas

Heat the olive oil in a nonstick or cast iron skillet. Add the onions and sauté until translucent, a few minutes. Add the seasonings and stir into the oil. Add the tofu and stir it around to coat with the seasonings. Add the spinach and stir around until it is wilted. Let cool.

Heat a griddle pan. Place slices of avocados on each tortilla. Top with the scramble mixture. Fold up the bottom around the scramble, fold in the sides and roll over. Place the wraps onto the griddle pan, seam side down, and sear until the wraps are sealed.

Eat immediately or let cool and wrap to go. Enjoy!

#vegan #meatlessmonday #meatfreemonday #tofuscramble #scrambledtofu #wrap #veganwrap #togofood #summerfood #flavoreverything #justspice #eatyourgreens #easyveganmeal #veganisnotboring #lovebeingvegan #thisiswhatveganseat #loveveganfood #vegangoals #simplyvegan #vegrecipes #healthyfoodlove #whatveganseat #thefeedfeedvegan #vegankitchen #quickrecipes #crueltyfreefood #newrecipe #easymeals #veganshare #veganeats

I heard it’s National Ice Cream Day and I’m al

I heard it’s National Ice Cream Day and I’m all in! I started making my own ice cream over ten years ago and I’m still going strong. We call it Ice Cream Schmice Cream 🤣 and there are over 25 flavors on my blog.

I use coconut milk, sugar and vanilla extract as the base and then add in all kinds of fun stuff. I have recipes for:

🍫 Chocolate
🍦Vanilla
🍫 Chocolate chip
🍫 Chocolate chocolate chip
🌿 Mint chip
🍓 Strawberry
🫐 Blueberry
🍊 Creamsicle
🍑 Peaches and cream
🥜 Peanut butter
🍪 Cookies and cream
🍫 S’mores

And more! You name it, you can make it! Not only is it cost effective, you know exactly what’s in it. All you need is an ice cream maker - a one time investment that will pay off in no time.

Head over to my blog, search “ice cream” and go for it!

#vegan #icecream #veganicecream #nationalicecreamday #chocolate #chocolateicecream #blog #veganfoodblog #homemade #homemadeisbest #homemadeicecream #veganisnotboring #veganfoodisdelicious #thisiswhatveganseat #yesitsvegan #veganinstagram #thefeedfeedvegan #feelgoodfood #simplerecipes #feedfeedvegan #homemadewithlove #veganshare #veganrecipes #vegantreats #vegansweets #dairyfree #dairyfreeicecream #dessert #vegandessert #lisasprojectvegan

Creamy dilly cucumber salad FTW! 🥒🌿🥗😋

Creamy dilly cucumber salad FTW! 🥒🌿🥗😋

This is such a delicious summer salad, you are going to want to bring it to the beach, on the boat, to the park, to the pool, on a hike or to serve for people you are having over in your backyard! ☀️🏖🏊🏻⛵️

The secret to this deliciousness is to salt the cucumbers for at least an hour, up to overnight. It’s like a science experiment. Remember osmosis?! The salt draws out the extra water from the cucumbers which does two things: 1) the cukes become the tastiest version of themselves and 2) the excess water doesn’t make the dressing…watery!

I like using little Persian cucumbers, but really any cucumbers will do!

🥒 Cucumbers, thinly sliced
🧅 Red onions, thinly sliced
🧂 Salt
🌿 Fresh dill, chopped
🥄 Mayo [vegan]
🥄 White wine vinegar
🧂 Salt and pepper

Add the cucumbers and onions to a bowl. Sprinkle with a heaping teaspoon of salt. Let sit for an hour or up to overnight. Rinse thoroughly and pat dry.

Add the dill and mayo and mix together. Add a splash of vinegar and season with salt and pepper. Taste and adjust to your liking. Enjoy!

#vegan #cucumber #cucumbers #cucumbersalad #summerfood #summersalad #eatseasonal #veganisnotboring #veganfoodisdelicious #homemadeveganfood #thisiswhatveganseat #simplyvegan #yesitsvegan #colorfulfoods #healthyandyummy #veganinstagram #simpleeats #quickandhealthy #thefeedfeedvegan #rawveganfood #colourfulfood #feelgoodfood #quickrecipes #simplerecipes #feedfeedvegan #homemadewithlove #veganshare #plantbasedfood #veganrecipes #homecooking

It’s basil season and that means pesto! I make

It’s basil season and that means pesto!

I make pesto all summer because it is my son’s favorite and it is delicious on pizza, tossed with pasta, over roasted potatoes, spread on toast, mixed into tofu scrambles and whatever else you can think of.

I like to mix basil with other greens like spinach, kale and arugula. I also like to mix up the nuts and sub pumpkin seeds or walnuts for pine nuts.

In this version, I use half basil, half baby spinach, pine nuts, garlic, miso, olive oil and salt. I just stuff it all into the mini food processor and a few minutes later, I have pesto. And you can too!

#vegan #pesto #veganpesto #summer #summerfood #eatseasonal #homemade #homemadeisbest #veganhomecook #easyveganmeal #homemadeveganfood #yesitsvegan #plantfoods #greeneating #simpleeats #whatveganseat #vegantips #easyveg #rawveganfood #cookinglife #easymeal #simplemeals #quickrecipes #simplerecipes #feedfeedvegan #homemadewithlove #easymeals #veganshare #veganeats #homecooking

Anyone else thinks it’s a strange coincidence th

Anyone else thinks it’s a strange coincidence that today is #NationalMacandCheeseDay and Bastille Day?

Here’s why. James Hemings, who was owned by Thomas Jefferson until his manumission, went to Paris with Jefferson for the purpose of learning French cooking. He became Jefferson’s chef de cuisine in his house on the Champs-Elysées.

After returning with Jefferson to America, he cooked at Monticello and was responsible for the spread of French cuisine in America, including creme brûlée, merengues, whipped cream and macaroni and cheese!

So there. Did you know that I am a history buff and that twenty years ago, I read biographies of all of the presidents - in order? It’s true. And I am doing it again. I just finished Madison and I am about to start Monroe. I wrote all about it in my column on Medium. There is a link in my bio to my pub called “It all comes back to food…stories from my life and my kitchen.”

In the meantime, I’m going to have macaroni and cheese for lunch today! This photo was taken by @thenewbaguette for my new book The Vegan ABCs Cookbook and it features four star ⭐️ ingredients: coconut milk, miso, nutritional yeast and vinegar. Want the recipe? DM me!

#vegan #macandcheese #macaroniandcheese #veganmacandcheese #dairyfree #dairyfreelife #veganisnotboring #lovebeingvegan #loveveganfood #yesitsvegan #dairyfreefood #vegandish #veganinstagram #vegandaily #whatveganseat #lovevegan #vegantips #vegankitchen #yummygoodness #easymeal #veganpasta #nondairy #veganblog #crueltyfreefood #cookwithlove #homemadewithlove #veganrecipes #veganlife #homecooking

About last night…I had a few extra squash blosso

About last night…I had a few extra squash blossoms left from my weekend farmers market adventure and I had to make this amazing squash-ricotta pizza. It’s another great way to serve those pretty blossoms and super easy to make too!

I used The Little Pie Crust and Almond Ricotta recipes from my first book, Wait, That’s Vegan?! Want to buy the book? Head to the link in my bio.

Or, you can use your favorite crust and ricotta to make this. Here is what to do:

💫Roll out the dough
💫Brush with olive oil
💫Spread the ricotta
💫Cut the squash blossoms in half (and be sure to clean them for little garden creatures!) and layer them over the ricotta
💫Season with salt and pepper and fresh parsley
💫Bake in a 350 oven for 35 to 40 minutes, until the edges are brown and crispy.

Enjoy!

#squashblossoms #pizza #summerpizza #ricotta #veganricotta #homemadeisbest #homemadericotta #eatlocal #eatseasonal #farmersmarket #veganhomecook #veganisnotboring #lovebeingvegan #loveveganfood #simplyvegan #plantfoods #healthyrecipeideas #veganinstagram #whatveganseat #vegandaily #vegandinnerideas #easyveg #thefeedfeedvegan #yummygoodness #simplemeals #feelgoodfood #veganchef #newrecipe #homemadewithlove #veganeats

I found squash blossoms at the farmers market this

I found squash blossoms at the farmers market this weekend! They are the bright yellow-orange flowers that produce zucchini. They are delicate and pretty and taste like the essence of zucchini!

They are one of my favorite ingredients and, if you find them, they are fun to try at least once. You can stuff them with vegan ricotta and pan-fry them, add them to a salad, add them to a tofu scramble or decorate a vegan pizza with them.

Or you can make this buttery and delicious garlic-white wine-blossom spaghetti. It is so good and so easy and you are going to love it. Here is how you make it!

🍽 2 servings uncooked spaghetti
🥄 2 tablespoons [vegan] butter, divided
🥄 1 tablespoon olive oil
🔪 1 shallot, thinly sliced
🧄 2 cloves garlic, pressed
🍷 1 cup white wine
🌿 6 squash blossoms, cut in half and washed well
🧂 Salt, to taste
🌿 Freshly chopped parsley, for garnish

Get the spaghetti going. While it is cooking, heat a nonstick or cast iron skillet over low heat. Add one tablespoon of butter and the oil and let it melt together. Add the shallots and garlic and season with salt. Cook until buttery soft.

Drain the spaghetti and save some pasta water. Add the squash blossoms and spaghetti to the pan with the sauce along with the rest of the butter and some pasta water. Use tongs to mix it all together to emulsify the sauce and coat all of the noodles.

Garnish with fresh parsley. Enjoy!

#sqaushblossoms #summerpasta #garlic #whitewine #whitewinesauce #pasta #bowlofgoodness #eatlocal #eatseasonal #farmersmarket #vegansfoodshare #cookingvegan #thisiswhatveganseat #cookinginspiration #yummyvegan #vegrecipes #simpleeats #whatveganseat #whatveganseat #thefeedfeedvegan #veganofinstagram #homemadefoods #veggierecipes #easymeal #veganpasta #simplemeals #feedfeedvegan #newrecipe #easymeals #veganshare

Hi! 👋 That’s me posing for my new book, The V

Hi! 👋 That’s me posing for my new book, The Vegan ABCs Cookbook, and I’m so happy you are here!

My name is Lisa Dawn and I am a cookbook author, recipe developer and blogger. I have been writing my blog, Lisa’s Project: Vegan, for over 10 years. What? Wow! I started it before Instagram was a thing and before I learned how to take halfway decent pictures of food!

I love to cook and experiment. My motto? Take great flavors, put them on tofu and dinner is ready!

A little more about me:

I live in NYC. 🏙
I have a 12-year old son. 👨‍👩‍👦
I love the beach. 🏖
I love watching soccer. ⚽️
I take all of my photos with my phone.📱
I wrote two cookbooks, which are available via the link in my bio, and I have a third one in the works!📚

Thanks for all of your likes and comments and shares! And remember if you make something from my book, my blog or my feed, tag me and I’ll feature you in my stories!

📸: @front_page_photo

#lovebeingvegan #cookingvegan #veganfoodisdelicious #veganfoodsharing #yesitsvegan #yummyvegan #powerbyplants #vegrecipes #healthyfoodsharing #veganinstagram #vegandaily #whatveganseat #lovevegan #recipesharing #cookingideas #thefeedfeedvegan #vegankitchen #cookinglife #veganofinstagram #homemadefoods #wholefoodsplantbased #healthyeatingideas #feelgoodfood #veganblog #nutritiousanddelicious #crueltyfreefood #feedfeedvegan #homemadecooking #homemadewithlove #veganeats

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It all comes back to food… (on Medium) Click the photo to read my stories!

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