Being back in school means I don’t always have time to get fancy in the kitchen. Sometimes I need a quick and easy meal that I can put together in about 30 minutes. As much as I love experimenting in the kitchen with new ingredients. A mountain of assignments that need completing by their due dates takes priority. There’s always grabbing a bite to eat, but that adds up over time. Also, dining out isn’t always the healthiest. On the days when I need to throw something together quickly one of the recipes I turn to is easy curry rice. When I want to make it a meal I make some impossible meatballs to go with it.

I love bowls rather they’re a burrito bowl or a buddha bowl. This sweet potato burrito bowl is one of my favorites. Plus sweet potatoes are a great source of fiber, vitamins, and minerals. Flavorful roasted sweet potatoes and veggies on a warm bed of cilantro lime rice topped with a spicy vegan cheese sauce. I mean, doesn’t that sound delicious. It’s also a perfect meal for meal prep since all the ingredients store well in the fridge. Since I juggle both work and school. I love meals that keep well in the fridge. I try to do one at least once a week for those days that don’t go as planned, and I need a quick meal. If you’re looking for something that’s delicious with a little bit of spice, then you’ll love this sweet potato burrito bowl.

Well, I’m one of many who buys bananas to let them ripen so that I can make vegan banana bread. I’m not a fan of bananas, but I try to eat them every once in a while since they are packed with potassium. I put them in smoothies, make peanut butter and bananas sandwiches, or have them as a snack. But when I have a bunch and they start spotting I make vegan banana bread. I like to have it as a snack with my tea or as a quick breakfast when I’m on the go. It’s also a great way to keep them from going to waste. I usually have the ingredients to make banana bread in my pantry, so I can easily take an hour or so to make banana bread.

Biscuits and gravy are something I never had prior to going vegetarian. It’s typically made with pork, and I don’t eat pork.  So it was something my mother didn’t make for breakfast. I’d see it on the menu when we’d go out to eat, and wondered what it tasted like. Now that I’m vegetarian, I’ve learned a lot about making substitutions in recipes. And I enjoy experimenting in the kitchen and creating plant-based versions of dishes I used to eat or haven’t tried. I haven’t been out to eat in months, and one of my favorite vegan restaurants added biscuits and gravy to their menu. But they were out of it by the time I got there. So I decided to try my hand at making it.

I ordered a few packs of soy curls from amazon and they’ve have become my new favorite thing. When I ordered my soy curls I also ordered Butler’s Chik-Style Seasoning. The soy curls are dehydrated strips of soy protein and when rehydrated they have a chewy texture that’s reminiscent of chicken. Its flavor is neutral and is the perfect palate for different sauces and seasoning blends like the Chik-Style Seasoning. It reminds me of the seasoning packet in ramen. They’re easy to work with too. And since I meal prep for lunch, I’ve been thinking of ways to incorporate them into my lunches for work.