Very Vegan Val

Hi All! I'm Valerie, creator of the website Very Vegan Val. I am passionate about creating delcious vegan food, from 30 minute weeknight dinners to elaborate foraged feasts.

[veryveganval]

Here’s another old recipe that’s had a recent makeover- it’s our miso potato salad! It takes the potato salad from “ew this tastes like mayonnaise” to delicious!

Recipe Here: https://veryveganval.com/2017/05/14/miso-potato-salad/

[veryveganval]

If you find yourself stuck at home a lot, try not to get bitter. But eat bitter! Bitter greens are some of the healthiest foods out there- from mustard greens to mizuna, amaranth to arugula, rapini to radicchio there are a lot of great options out there.

Like that alliteration I got going?

Plus, in addition to talking about 15 of my favorite bitter greens I have 32 different delicious vegan recipes from some great bloggers. So get cooking!

Recipes Here: https://veryveganval.com/2020/03/22/bitter-greens-recipes-15-greens-and-vegan-recipes/

[theonlinevegan]

Sadly, the sweet pig in this painting was slaughtered minutes after the photo for this piece was taken- slaughtered for someone’s bacon, sandwich, or whatever was deemed more important than the life of this sweet soul. For me, the very LEAST I can do is be vegan, speak up for those who cannot speak for themselves, and memorialize them through peaceful, artistic activism.

[veryveganval]

Anyone else do a little foraging?

I love knowing I can step outdoors, woods or city, and find something edible. This recipe uses garlic mustard, that can be found just about everywhere in New England- it's invasive, and can be seen taking over the sides of walking paths and lawns. It tastes sort of like a mix between spinach and garlic.

I used it along with some other pantry staples to make this vegan, quarantine-friendly garlic mustard ramen noodles.

Recipe Here: https://veryveganval.com/2020/03/24/spring-garlic-mustard-ramen-noodles/

[jareckiworld]

Dana Ellyn — Le Vegan  (reinterpretation of Picasso’s “Le Gourmet”) [acrylic on canvas, 2015]

[veryveganval]

Grab your favorite cast iron skillet and let’s get cooking!

This is my interpretation of a lazy vegan persons chile rellenos. It’s delicious poblano peppers, stuffed with a tofu and vegan cheese combo, and baked in a light and crispy cornbread crust. Top it off with a slightly spicy tomato sauce, and it’s a skillet meal you’re going to want to keep eating.

Probably more of a casserole than a chile relleno, but these things happen.

Recipe Here: https://veryveganval.com/2020/03/16/baked-chile-relleno-cornbread-casserole/

[jareckiworld]

Bogusław Józef Jagiełło  —  Become Vegetarian   (acrylic on canvas, 2018)

[veryveganval]

Old recipe, new pics, and is it just me or are these ones STUNNING? I’m not 100% happy with all the photos I take- some of them are ‘good enough’, and occasionally mildly embarrassing, but this one makes me happy. 

It’s our Christmas Lima Bean Soup, using Christmas Limas from #ranchogordo with baby bok choy and some beech mushrooms. The broth is so flavorful and meaty, the beans are perfectly cooked, the bok choy adds a delicate crunch. It’s a dish that I get excited to eat the leftovers - and I’m really not a leftover type of person.

Recipe Here: https://veryveganval.com/2017/05/24/christmas-lima-bean-soup/

Beans Here: https://www.ranchogordo.com/collections/heirloom-beans/products/christmas-lima-beans

[lesnovakris-deactivated20240730]

[veryveganval]

Beets + Chocolate + (some other baking ingredients) = Vegan, Gluten-free, Grain-free, and oil-free Chocolate Muffins!!! I’m not gluten-free or oil-free, or even very concerned with food being healthy, but I love these muffins because they’re DELICIOUS.

Great for some stuck indoors healthier baking. 

Recipe here: https://veryveganval.com/2020/03/12/chocolate-beet-muffins-vegan-gluten-free-oil-free/

[veryveganval]

I’ve been finding all sorts of grains, unusual flours, and unknown cans hiding in the dark corners of my pantry- I guess it pays to be disorganized! 

If any of you are like me, and come across some pearled barley, here’s a great recipe for you!

Recipe Here: https://veryveganval.com/2020/03/05/vegan-barley-risotto-with-shiitake-mushrooms/

[aavvooccaaddoo]

<3

[veryveganval]

You know a vegan made your salad when it’s not wilted iceberg lettuce and three sad, tasteless cherry tomatoes.

This one has sesame massaged mustard greens, shallots, crunchy purple cabbage, sweet red bell pepper, smoky king oyster mushrooms, and a delicious tahini dressing. Recipe Here: https://veryveganval.com/2020/02/29/massaged-mustard-greens-salad/

[thehumaneleague-deactivated2021]

[veryveganval]

Found some eddo root (similar to taro) in the grocery store and took some moody pictures. I’ve been trying to lighten up my photography, but this was back in February before I really needed life to be cheerful.

Great, simple eddo recipe! LMK if you make it

Recipe Here: https://veryveganval.com/2020/02/25/vegan-eddo-recipe-lemon-thyme-taro-root/

[siirimaria]

I’m hungry!

[veryveganval]

Here’s a fun one- it’s Burmese tofu (homemade, of course), with an herbed cashew cheese and a roasted red pepper sauce. 

I made this a few times in the creation of the recipe, and it always made me feel super gourmet and fancy. 

Recipe Here: https://veryveganval.com/2020/02/19/burmese-tofu-pepper-sauce-cashew-cheese/