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by mississippivegan September 25, 2019

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Popular Posts

One-Pot Vegan Hamburger Helper
Red Beans and Rice
Chickpea Avocado Salad
Tofu Bacon
Fried Caper Panzanella
Vegan Guide to New Orleans

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Hi friends! I've been keeping a secret. About a

Hi friends! I've been keeping a secret.

About a month ago, I was working in the garden and in the back corner, I saw a little cat staring at me. I was startled and expected her to run away. Instead, she came up to me for pets. She was super skinny, had fleas, and seemed desperate for some love. I went to the store and got her some food. I honestly was thinking she would have left by the time I got back. But there she was, waiting for me when I returned.

After a few days of her sticking around, I grew very concerned that she would become pregnant. I looked at lost pet pages here in NOLA and found nothing. I took her to a vet to see if she was chipped and she was not. I reached out to the AMAZING team of @trapdatcat and within a few hours I had trapped her and dropped her off to be trapped-neutered-vaccinated-returned (TNVR). After only 2 days she was back in my garden and happy!

She is the sweetest little thing and has become a great joy in my life. I will surely keep you updated on how things are going, but for now, I think it's safe to say that I have a garden cat. Her name is Chi Chi.

Soup season is here so I wanted to offer a sweet l

Soup season is here so I wanted to offer a sweet little reminder that my version of ‘Zuppa Toscana’ is waiting for you on the blog. I first had this dish when I would frequent Olive Garden as a teenager (soup & salad lunch special anyone? lol). This is my vegan translation. It’s a creamy potato-based soup loaded with veggies like leeks, carrots, potatoes, butter beans, and kale. It also has some crumbled vegan sausage that is browned until crispy. Hearty, wholesome, and oh so comforting. It’s linked in my bio for you or head straight to mississippivegan.com!

Fall is officially here and I have a brand new rec

I’ll never stop talking about how much I love ok

I’ll never stop talking about how much I love okra. Especially when you slice it thinly and fry it up real crispy. Using the usual suspects here: olive oil, sea salt, fresh pep, garlic powder, nooch & rice vinegar. Delicious!

#okra #garden #vegan

New blog recipe: Gumbo! Hi friends- I just had a

New blog recipe: Gumbo!

Hi friends- I just had a two week break from posting on here and I wanted to come back with a bang! Today on the blog, I am sharing my classic vegan gumbo recipe from my debut cookbook. I have had countless readers reach out over the years to tell me how much they love this recipe and that means everything to me. Now I feel that it’s time to share it on the blog, as well.

If you have made this dish from the book, I would be thrilled if you could leave a quick review on the blog (it's linked in my bio). This greatly helps with site traffic and the overall health of my site. Thank you in advance!

If you are already familiar with the recipe, I still urge you to check out the post. I provide lots of different protein options, tips and tricks for making and storing (which are not in the book), and there's an FAQ at the bottom. Plus, a whole bunch of new images that I think you might like! Tap the link in my bio or head straight to mississippivegan.com to check it out.

Thank you so much for being here! My new cookbook manuscript is coming along beautifully and I have been working on some fabulous new content that I will be sharing here soon. I hope everyone is transitioning into fall nicely. I sure am.

Lots of love, t

Hey y’all! Check out these pickled radish slices

Hey y’all! Check out these pickled radish slices in a gorgeous @ballcanning Flute Mason Jar. #ad

These radish slices are sweet, crunchy, tangy and can really elevate a dish. What I love about this recipe is that it comes together quickly and will last in the fridge for up to 4 months! Definitely try it out. Tap the link in my bio to access the full recipe and to find out where you can purchase your very own Ball® Flute Mason Jars. Enjoy!

#Ballhomecanningambassador #Ballhomecanning #NewellBrands #pickledradish #vegan

Chickpea Avocado Salad This recipe comes together

Chickpea Avocado Salad

This recipe comes together in one bowl and requires no cooking at all! It’s delicious with some crackers, in a lettuce wrap, or on a sandwich. Full recipe is linked in my bio or you can search for it on mississippivegan.com!

#vegan #recipe #cooking

Tomato Sandwich: my tips! Use a very large, juicy

Tomato Sandwich: my tips!

Use a very large, juicy and ripe tomato- preferably from a garden or the farmers market.

Use *lightly* toasted sandwich bread. Here I am using TJ’s sliced sourdough. (IYKYK)

Only use vegan mayo. Otherwise it won’t work.

Add *freshly cracked* black pepper. If you don’t have a pepper mill, invest in one! You can find some for under $8.

Use flaky salt for a nice crunch.

Enjoy! :*

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