Salad Stuffed Shells

Salad Stuffed Shells

I love pasta salad.  But I also love veggies and recognise their importance. So, when I saw an image of salad stuffed shells on Pinterest (are you following us yet?), I knew I had to try it.  I got a few strange looks from my family—I’m not going to lie, it does seem strange—but it was so delicious that I didn’t care.

Click here to go straight to the recipe!

Full disclosure:  I finished off the leftovers while writing this post!

I kept the toppings separate so we could mix and match, but you could easily combine them all initially to make the “filling.”  Here, I just used some simple cherry tomatoes.

I used Italian dressing, but feel free to grab your favourite!  I’m sure a creamy dressing would go beautifully with the pasta shells.

Try it for yourself and see!

Salad Stuffed Shells

These salad stuffed shells are a great way to satisfy pasta cravings while getting your veggies in!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 head lettuce
  • 1/2 box jumbo shell pasta
  • salad toppings (tomato, cucumber, pepper, or whatever you like best!
  • your favourite salad dressing

Instructions

  1. Cook the pasta according to directions on box.  Once cooked, drain pasta.  Allow to cool.  

  2. Meanwhile, chop/shred lettuce and prepare toppings as desired.

  3. Add salad mixture to shells individually. Top with dressing to taste.  

Super simple, and great for a hot summer day!

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Salad Stuffed Shells

14 Myths About Veganism

14 Myths about Veganism

As you can probably guess from arriving at a vegan lifestyle blog, I am in fact vegan.  Like most vegans, I’ve heard it all–the jokes, the blurting of “BACON” as some sort of alleged retort, every “logical” reason possible against my lifestyle. I’ve even been asked how I felt being around people eating meat because “breathing it in basically negates my veganism.”   Here’s an assortment of some of the most prevalent myths about veganism.

This post is definitely one of the most snarky I’ve shared here on the blog, but I promise–I’m generally a nice person! I like to think the other posts on the blog can attest to that.  But, as any other vegans here might relate to, these are absurdly frustrating.  Again, we hear these again and again.

It’s expensive.

The dollar store sells frozen veggies.  Rice and beans (aka the cheapest meal of all time) is inherently vegan.  There is no rule that you must go buy meat replacement and nutritional yeast.  It’s totally possible (and honestly pretty darn simple) to eat a vegan diet on a budget.

Eating meat is the circle of life.

This is not the Lion King.  Did you know that we’re also not living on some sort of desert island that irrationally has animals to be hunted by now herbivorous food?  Imagine that!

We’re natural carnivores.

Do you know who has much bigger canine teeth than humans?  Monkeys.  You know who are almost solely herbivorous?  Monkeys.  Please don’t tell me that your 1/2 inch almost-pointy teeth make you the natural companion to wolves and lions.

We need hunting to control animal populations.

Remember that circle of life people love to mention so much?  Deer aren’t going to take over the world if we don’t shoot them.

Vegans can’t get enough protein.

Vegetables.  Nuts.  Quinoa.  Beans.  And that’s just a few!  You’d be amazed by just how many veggie-based sources of protein are out there.

What about all the animals who are treated well?

If an animal is bred and lives solely for the purpose of later being eaten, it really doesn’t matter if it’s “treated well” or killed “humanely.” It’s honestly kind of sick.

There’s nothing wrong if I eat milk, eggs, or honey.

Go Google some behind-the-scenes clips of the dairy or egg industry.  Or remember that announcement of bees being added to the endangered species list?

People need to eat more than “rabbit food.”

There are SO MANY vegan options.  From pasta to casseroles, vegan foods span cultures and can be adjusted to fit any preference.

Plants feel pain, too!

False.  Plants do not have nociceptors.  They do not feel pain.

You can’t build muscle as a vegan.

Again, I refer you to Google.  Search for vegan bodybuilders.  That should clear that up pretty quickly.

Vegan food doesn’t taste good.

Try some of our vegan recipes! We beg to differ.

People only become vegan to lose weight.

See the previous myth.  Honestly, I think most people that think this must have never eaten pasta.

Vegans judge you for eating or using animal products.

We may not offer to share your hamburger, but most of us aren’t going to throw blood on you for eating your McDonald’s across the table.  Would we be thrilled to have you join us in veganism? Of course!  But I’ve yet to meet a vegan who would force you to become one as well.  We’re not a cult.  However, we will judge you for using these “reasons” to judge us.

Vegans insist on telling everyone that they’re vegan.

I can’t speak for all of us, but I mention it when it would be an inconvenience not to (like if you’re having a party and are listing dietary restrictions to prepare for).  I’m not going to interject my veganism into each conversation we have.

14 Myths About Veganism

Again, this is by far the snarkiest of posts I’ve shared here on For the Sake of Good Taste.  But, given the frustrations, I’d go so far as to say it’s warranted.

Have you heard any of these myths about veganism?  Share your story with us below!

Vegan Questions to Ask - Email List

vegan buttermilk

Super Simple Vegan Buttermilk

If you’re an avid baker or chef, chances are you have come across recipes calling for buttermilk.  And if you’re coincidentally a vegan (or if you’re cooking for someone who leads a vegan lifestyle), this line in the list of ingredients may stump you.  It seems like you’re destined to never try the recipe.  After all, vegan buttermilk sounds like the ultimate oxymoron.  Farewell, biscuits, pancakes, or whatever it is that you thought looks absolutely delicious (thanks, awesome blogger photos!).

Have no fear:  you can still make it vegan!  Believe it or not, buttermilk one of the easiest things to veganize!

Click here to go straight to the recipe!

This is my go-to for our mega-fluffy easy vegan pancakes, but there are so many potential uses.  Think fried “chicken,” dressings, onion rings, pies, cakes . . . . There are so, so many possibilities!  Let us know in the comments if you use this one for something creative.  We’d love to hear how you use it!

What’s even better is that you can customise this one, too!  My favourite alteration?  Substitute lemon juice for the vinegar in lemony recipes-it’s perfect for a lemon cake!

Whatever you decide to use it for (or whatever it is that brought you to this page in the first place!), this simple vegan buttermilk is bound to make your life easier!

Super Simple Vegan Buttermilk

Vegan buttermilk:  all the fun of buttermilk with none of the guilt!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 cup non-dairy milk
  • 1 tbsp vinegar

Instructions

  1. In a medium-large bowl, whisk milk and vinegar.  

  2. Allow mixture to sit for 5--10 minutes before use.  

That’s it!  What’s easier than two-step preparation?

How does this sorcery work?

I was blown away and oh-so-curious, too. The vinegar curdles the milk ever-so-slightly, thickening it.  By mixing together, even the flavour is can’t-believe-it’s-not-buttermilk! No magic spells required.

Now, go make some easy vegan pancakes or whatever you’ve been avoiding because the recipe calls for buttermilk.  You’ve finally found a way to veganize your favourite buttermilk recipe!  The world is your (vegan) oyster!

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vegan buttermilk

vegan pancakes

Mega Fluffy Easy Vegan Pancakes

One of my housemates’ favourite dinners while abroad was Breakfast for Dinner.  Between the lot of us, we had enough vegan and non-vegan options to appease even the pickiest eaters in the house.  We’d have cereals, bacon and sausage (both vegan and non-vegan), potatoes . . . and each time, these easy vegan pancakes were a hit!

Click here to go straight to the recipe!

Growing up, I had pancakes and waffles with my grandmother pretty often.  One of my favourite memories was of her special pancake topping: milk and sugar.  Her mother did it, Nan did it, and now I do it—with non-dairy milk since becoming vegan, of course.

Of course, they’re just as good with more standard pancake toppings.  From (vegan) butter and plenty of maple syrup to your favourite fruit, you can customise them to your liking.

Believe it or not, I haven’t tried this with any mix-ins, but blueberries or chocolate chips sound wonderful.  Though I haven’t tested it, I see no reason why these wouldn’t be even more delicious than the pancakes themselves!  If you do try a mix-in like these, let us know in the comments–we’d love to hear how it went!

These pancakes are delicious and tend to come out extra fluffy.  Plus, the recipe makes enough pancakes for everyone (or leftovers!), so you’ll have plenty.

Most importantly, though, these pancakes are super simple.  I’ve found that there seems to be a pretty common misconception that vegan recipes are difficult.  That’s not the case here!  These pancakes are super simple.

The only bit that might prove troublesome is the inclusion of buttermilk.  It’s not a common store-bought vegan ingredient and, if you haven’t used it before, it definitely seems intimidating.  After all, what’s less vegan than butter AND milk?

Try our vegan buttermilk recipe for a simple solution to that ingredient.  I promise—it might be the easiest part of it all!

From my childhood mornings of pancakes with Nanny to breakfasts for dinner with my housemates in Bath, pancakes have been a frequent character in my life and these make it easier than ever to have a vegan version!

So, without further ado . . . .

Mega Fluffy (Easy!) Vegan Pancakes

The absolute fluffiest easy vegan pancakes.  Super simple and always a hit!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

Pancakes

  • 2 cups flour
  • 4 tsp baking powder
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 2 cups vegan buttermilk Try our recipe, listed above!
  • 4 tbsp canola oil

Our topping suggestion (or use your favourite topping!):

  • 1 tbsp sugar per pancake
  • 2 tbsp non-dairy milk per pancake

Instructions

  1. Combine dry ingredients in a large bowl.  

  2. Add buttermilk and mix until smooth.

  3. Heat large griddle to medium heat, greasing with canola oil, and cook pancakes.


  4. Top with sugar and milk or your favourite pancake toppings.  

Try our mega fluffy easy vegan pancakes for yourself?  Let us know what you think in the comments or on social media!

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vegan pancakes

Buffalo Cauliflower Sandwich

Buffalo Cauliflower Sandwich

While living in England, one of my housemates whipped up Hot for Food’s vegan buffalo cauliflower sandwich.  For the first time in my life, I finished off my leftovers and was sad I had none left.  I’ve never felt so much like Patrick Star in my life!

Click here to go straight to the recipe!

But all Spongebob references aside, this was by far one of the most delicious sandwiches I’ve had the opportunity to consume.

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Me being me, I made a few adjustments, and our vegan buffalo cauliflower sandwich was born.

My biggest difficulty so far is the dressing.  Since Vegenaise is impossible to find in my middle of nowhere town, it’s up to me to make my own.  Unfortunately, none of my blenders open on top, which complicates the emulsification process a bit.  So, my dressing tends to be a lot runnier than I’d like, but it’s delicious nevertheless!

Our buffalo sauce is quite different than the inspiration, too, but I think it adds a nice touch. You can play around with the flavours, too! Prefer your sandwich less spicy? Adjust accordingly.  Want to up the spice? Go for it!  Either way, I can just about guarantee that you’ll love this sandwich–hopefully as much as I do!

Try it for yourself and see!

Buffalo Cauliflower Sandwich

A delicious, healthy buffalo cauliflower sandwich.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 sandwiches

Ingredients

  • 2 buns I split the steaks in half sometimes, so feel free to use more buns!

Cauliflower "Steak"

  • 1 head cauliflower
  • 1/2 cup non-dairy milk
  • 1/2 cup water
  • 3/4 cup flour
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper

Buffalo Sauce

  • 1/4 cup hot sauce
  • 1/4 cup ketchup
  • 1/2 stick vegan butter
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup apple cider vinegar

Ranch sauce

  • 1/2 cup vegan mayo
  • 1 tbsp fresh dill
  • 1 tbsp fresh parsley
  • 2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp pepper

Instructions

  1. Preheat oven to 450 F.

  2. Clean cauliflower and slice in half. From each half, cut one steak, about 1/2 inch thick. Save the remaining cauliflower to make buffalo cauliflower wings or your favourite cauliflower recipe!

  3. Whisk flour, non-dairy milk, water, and spices in a bowl. Pour into a baking dish and use to coat the steaks completely. Place on a greased or parchment-lined baking sheet and bake for 25 minutes.

  4. While they are baking, prepare your sauces.

  5. Prepare vegan mayo if you haven't already, then whisk all ingredients together. Chill until the remaining ingredients are ready.

  6. Melt butter, then combine with remaining ingredients to form buffalo sauce. Add to baking dish and coat baked cauliflower. Place back in oven and bake for another 25 minutes.

  7. Add steaks to bun with dressing and condiments of choice. I've used Hot for Food's suggestion of lettuce, tomato, and onion, and substituted avocado from time to time. They're all wonderful!  

Buffalo Cauliflower Sandwich

Tried it?  Let us know what you think!

Buffalo Cauliflower Sandwich - Email List