It’s almost time for cozy weather and comfort food! It’s September and Trader Joe’s just brought out all things fall and festive so of course I had to find the vegan/plant based friendly treats to enjoy. There are some old goodies from last year like the Harvest Blend Herbal Tea (a personal favorite) and some new ones like the Maple Pancake Flavored Puffs. Whatever your flavor is for this autumn, let’s enjoy all the pumpkin spiced vibes.
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| Photo by Melanie Hughes on Unsplash Fall is loading and that means it's almost time for cozy seasonal produce! From crisp apples and juicy pears to sweet potatoes, pumpkins, squash, and leafy greens, fall brings so many delicious ingredients to the table. Whether you're making comforting soups, hearty dinners, warm desserts, or simple side dishes, this fall produce list is a great way to shop seasonally and get inspired in the kitchen. fruits vegetables herbs |
This easy plant-based red potato salad is creamy, flavorful, and packed with crunchy celery, tangy relish, and Dijon mustard. It's the perfect side dish for cookouts, picnics, gatherings, or an easy weeknight meal.
Serves: 4–6 | Prep: 15 min | Cook: 10–15 min | Chill: 1 hr+
Serve chilled as a side dish alongside veggie burgers, grilled vegetables, sandwiches, vegan barbecue, or your favorite cookout dishes. This is also perfect for a Thanksgiving side dish.
The amounts of vegan mayonnaise, Dijon mustard, and relish can be adjusted to your personal taste. Add enough vegan mayo to create the creaminess you prefer, and season as you go. For a larger gathering, simply double the recipe using two bags of red potatoes.
@plantbasedprincessdrotfv One thing about me… I’m bringing a potato salad. 😂🥔🌱 Chunky Red Potato Salad. Plant based and scrumptious! • • • • • cookout recipes | Labor Day cookout | Thanksgiving recipe ideas | picnic food ideas | summer recipes | July 4th recipes #fyp #plantbasedrecipes #thanksgivingrecipes #vegetarianrecipe #healthyeating ♬ Before I Let Go - Frankie Beverly
There are very few places in Miami to grab authentic Indo-Guyanese food, but B&M Market is one of them. B&M Market was opened in by Nafeeza and Sheir Ali in 1980, both from Guyana. While the restaurant specializes in Guyanese roti, you can also find other dishes from the Caribbean. Hence the name, B&M also serves as a marketplace with a plethora of foods from the region.
I visited B&M to try Indo-Guyanese food for the first time and tried roti. Roti is a flatbread dish that originates from India and was brought to the Caribbean in the 19th and 20th centuries by Indian immigrants who moved to places like Trinidad & Tobago, Guyana, and Suriname. These groups created the prominent Indo-Caribbean communities that all over the region. Unlike traditional Indian roti, Indo-Caribbean roti includes filling like chickpeas, pumpkin, other vegetables making it into a street food.
I’ve tried roti before at LC’s Roti Shop, an Indo-Trinidadian located in Miami Gardens, and love is an understatement. Upon trying the roti at B&M, I noticed that the Guyaense roti was on the slimmer side. Very good and spicy! I also tried a spinach patty. While I came mainly for the roti, I have admit the patty was my absolute favorite. I could eat a whole box! B&M was also co-signed by the late chef Anthony Bourdain in 2015 for a CNN special “Anthony Bourdain: Parts Unknown” (Season 5, Episode 3).
The service at B&M is superb. Nafeeza and Sheir are present and very warm. Nafeeza cooks the food and Sheir is in the cashier register. Not only would I return here, but I would recommend this place to anyone in or visiting Miami.
@theflyestvegan I tried Indo-Guyanese 🇬🇾 food for the first time at B&M Market in Miami AND it was my first time visiting! Is it plant based friendly? Check out this new episode of “Vegan At” to find out! 🫓🌴 • • • • • Miami food spots | vegan options in miami | Guyanese food | Caribbean food | Miami restaurants | where to eat in Miami #fyp #miamifood #plantbased #guyanesefood ♬ Chutney Fire - Instrumental - Aaron Duncan
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| Photo by stebin sebastine on Unsplash |
The sunny days of summer are upon us. Poolside relaxation, road trip vacations, and cookouts galore from June until September. A new season means a new batch of produce that is ripe for the picking and the eating. Whether you’re looking to munch on juicy watermelons or throw some zucchini on the grill, let’s dive into all the delicious fruits and veggies for summertime.
Vegetables
Fruits
Herbs
There’s a new vegan restaurant on the block in Chicago and I’m so happy about it. For the past couple of years there has been a trend of vegan restaurant closing nationwide. To see a new spot in a major city like Chicago that has a huge vegan community is truly a blessing.
The Green Ape was opened by Chef Bri (Briana) was first opened her first restaurant Tastes of Bri in 2018. She attended Le Cordon Bleu and had used her culinary expertise to create scrumptious plant based meals.
Let’s explore The Green Ape. Located on the busy Milwaukee Street in Wicker Park, you will be greeted with a sign with a green ape holding a green apple. The interior is clean, simple, and gorgeous yet minimalistic with a very spacious layout with an earthy aesthetic.
I started with the Tropical Green Smoothie, a 16oz swirl of spirulina, coconut cream, and fruits like mangoes and pineapples. 10 out of 10. Refreshing and of course fresh as The Green Ape makes all of their smoothies.
For my meal, I ordered the Green Ape Soul Plate which is a rendition of Soul Food, a Black American cuisine, made into a vegan plant based remix. The Soul Plate consists of macaroni and cheese, sweet potatoes (aka yams or candied yams), greens and either fried mushrooms or crispy fillet fish made out of heart of palm. I went with the fried mushrooms for the first time.
This plate was phenomenal. The macaroni and cheese tasted just how I make my own, the yams were sweet and delicious, but the star of the show might have been the greens. Never in my life have I tasted such flavorful vegan greens before. They were seasoned to perfection. Everything was seasoned amazingly. I also got a Butterly Pea Flower Tea to go. It was my first time trying this drink and it was sweet, thirst-quenching, and enjoyable.
The Green Ape is on the pricier side with most meals ranging $20+, but well worth it in my opinion. As for the service, it was also standard. Bri herself came out to serve. I am super excited to taste more food from this establishment. No complaints. Check out my video review below:
@theflyestvegan I checked out The Green Ape by @Chef Bri a new vegan plant based restaurant located in the Wicker Park neighborhood of Chicago and THIS is what I thought of it! Spoiler Alert: I want more 🤭 • • • • • Chicago vegan | Chicago vegan restaurants | Chicago soul food | where to eat in Chicago | Chicago restaurants | #fyp #chicagofood #chicagofoodguide #chicagovegan ♬ Return of the Mack (Instrumental) - Mark Morrison
I’ve been wanting to try horchata for the longest and I finally made it. The result? It’s like dessert in a cup! Horchata originated in Spain with roots goin to North Africa. The Moors brought the drink to Spain and via the European country, it made its way to Latin America.
Countries like Mexico, El Salvador, and Nicaragua are well known for sipping this drink. Enough of the history lesson, let’s make some vegan horchata. This recipe is similar to non-vegan recipes with a few dairy alternatives. Let’s begin.
This toasted vegan horchata is deeply flavorful, creamy, and perfectly spiced. Toasting the rice and cinnamon adds a rich, nutty depth that takes this classic drink to the next level.
Serves: 3–4 | Prep: 10 min | Soak: Overnight | Total: ~10 min active
Serve chilled over ice. Perfect for sipping on its own or using in lattes, iced coffee, or desserts.
@theflyestvegan I’ve been itching to make this recipe for so long and honey? It’s a hit!! Horchata is a rice 🍚 based drink made in Latin American countries like Mexico 🇲🇽, El Salvador 🇸🇻, and Nicaragua 🇳🇮 and it’s so refreshing! This would be a perfect something to sip on for Cinco de Mayo! #theflyestvegan🌱 • • • • • plant based drinks | vegan horchata | mexican recipes | cinco de mayo recipes | vegan drinks | #fyp #horchata #vegantiktok #summerdrink ♬ Vamos A Bailar - Mexican Music Factory
Spring is the season of renewal and all things new and fresh! Whether you’ve grown your own food or you’re planning to check out a farmer’s market, it’s time to get ready for in-season fruits and vegetables that scream spring. Not only is there plenty of produce to enjoy, but there are also herbs to embrace for everything from cooking to utilizing in cleaning.
Vegetables
Herbs
Fruits
Which spring time produce are you looking forward to having in your kitchen the most this season?
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