Friday Favorites #86
June 26, 2020
Inspiration for Plant-Based Cooking
“Don't miss out on something that could be great,
just because it could also be difficult.”
— Unknown
Teri in her cabin
As an omnivore, I am unapologetic about my love for steak, but I am also certainly a girl who loves a vegetable. It’s delightful to see how many vegan followers use the nocrumbsleft page as inspiration for vegan cooking, and I think it’s a combination of my love for seasonal vegetables and my Magic Elixirs. A wise woman once said to me, “There's a difference between learning to cook and following a recipe,” and I think my freestyle sharing in the kitchen is a jumping off point for my vegan friends.
Patrick's Vegan Feast with Cashew Crema from the cookbook
With my son @nocrumbslefts_otherkid home, we're up to lots of vegan mischief in the kitchen. No one was more surprised than I was when he became a vegan three years ago. He had always been a carnivore plus, and his steak-eating skills were solid. Let’s just say he was a passionate meat eater. Now that he’s a vegan, we are sharing our love for plant-based dishes. Many of you follow along over the holidays, when Patrick and I plan vegan Christmas Eve and Christmas Day menus for our family.
Green Beans Almondine
Patrick and I are so joined by our love for food, the kitchen, and eating that we always create some unique new deliciousness together—though we may bicker a bit along the way, because we each have quite a strong presence in the kitchen, and pretty high standards for every dish.
Crispy Smashed Potatoes with Macadamia Nut Pesto
There are many different kinds of vegans, and Patrick is definitely the kind that will joyfully try to convert all of us—you have to respect someone who is passionate about what they believe in. And nothing surprised me more than when Lucy @nocrumbslefts_kid started heading in the same direction six months ago.
Pistachio Pesto Ingredients
Magic Elixirs are my shortcuts to deliciousness, and many are vegan or easily made vegan. They absolutely elevate a dish from ordinary to extraordinary. My Pistachio Pesto is a great example: it is good on just about everything, including rice, lentils, or roasted garbanzo beans. My Smoky Red Pepper Sauce is so divine and easily made vegan by using a vegan mayonnaise.
Cashew Crema is sublime
My Cashew Crema is spectacular. The trick to going from cashews to the silky delicious end result is a lot of puréeing (more than you’d think possible) and gradually adding water. That bit of magic can be added to almost anything to take it up a notch. Garlic Confit is so easy and so delicious, and if you like a gentle garlic flavor it is a great infusion to soup, salad dressings, or stir fries. Let's not forget the mother of all Magic Elixirs: my Marinated Red Onions, which are good on top of everything.  
Marinated Red Onions in an Azul Marinated Onion Bowl
One of the keys to veganizing my recipes is to use mushrooms, typically in place of chicken or other proteins, like in my Mushroom Pad Thai. Another favorite from my vegan toolbox is tahini, like my Garlic Tahini Salad Dressing from the book.
Vegan Mushroom Pad Thai
This week, I've invited several vegans, including Patrick @nocrumbslefts_otherkid, to share their tips, tricks, inspiration, and recipes. Let's go!
Teri Turner, founder, nocrumbsleft
Author:  No Crumbs Left, Recipes for Everyday Food Made Marvelous
Podcaster:  nocrumbsleft Table Talks
Pottery Shop:
Wednesday Night Cooking Class
Teri casting a magic spell upon the mushrooms
Did you check out this week’s cooking class? I showed you how to make Vegan Carnitas. This month with @nocrumbslefts_otherkid visiting, I’ll be sharing a lot of plant-based recipes. Join us Wednesdays at 7pm CST. 
Inspiration From This Week's Contributors
From Omnivore to Plant-Based
Teri and Patrick

Hi! It's Patrick, Teri's son! As a former very passionate meat eater, I strive to create all the flavors, textures, and sensations of an animal-based diet using plant-based ingredients. I’m a pretty scrappy cook. I love creating new dishes on the fly and get bored when I have to follow someone else’s recipe. 

Patrick's Vegan Caprese

Instead of dairy, I think about blending nuts or coconut, and use nutritional yeast, lemon, and salt to create a dairy-like consistency. In working with vegetables, I tend to go a little bit heavier on the spices to keep the flavors exciting. I love to lean on different roots, like onions, garlic, ginger, and turmeric while adding a bit of fresh squeezed fruit juice at the end to create more complexity.  I never want my food to be bland and always strive to make a dish that would make Teri ask, “How did you do that?” 

Patrick's Pea and Mushroom Pasta

I can find all the textures and flavors of meat within the mushroom kingdom, and incorporating and experimenting with new mushroom varieties gives me the same excitement Teri finds at her local butcher. 

Patrick Hartman, Vegan Enthusiast

Spicy Smoky Mushroom Carnitas

These vegan tacos are so delicious and perfect for weeknight eating. This recipe is exclusive to blog subscribers. Click the recipe below to view and print.

Blueberry Lemon Cakes
Blueberry Lemon Cakes
Desserts are the easiest dishes to veganize. Often, all you need is a good egg replacement (ground flaxseed or applesauce, for example), and you’re all set. Raw desserts are even easier. Just a few simple ingredients usually do the trick, and there’s no need to turn on the oven and bake in the summer sun. One of my favorite raw desserts is my Blueberry Lemon Cheesecakes. A forkful of one of these mini treats is like biting into blueberry lemonade: sweet with a bit of tang.

If you're looking for more delicious plant-based recipes please check out my Free Mini Cookbook here.
Stephanie Williams, Founder of Vegan, What?
Stephanie Williams
My Plant-Forward Kitchen

Jill's favorite Veggie Burger

Cooking for a family with various eating preferences is always tricky. It’s a balancing act to prepare one meal that feeds an omnivore, a pescatarian, a vegetarian, and an almost-vegan. But everyone is fine with plant-forward eating, and a favorite is my Veggie Burger. It’s packed with nutrition, flavor, and great texture, thanks to seeds, bean/legumes, grains and vegetables. Use this recipe as a guideline to create your own! Mushrooms add umami, sweet potatoes and/or beets add sweetness, seeds/nuts add texture, and breadcrumbs or flax are binders. This recipe uses walnuts, but sunflower seeds are an excellent option and great for texture. Incorporate the week’s leftovers by planning Veggie Burgers for Friday night!
Jill Fergus, Passionate Home Cook, Recipe Developer, Food Stylist, photographer
Jill Fergus
Eating Mostly Plant-Based
Berto's Fruit Plate 

I eat mostly plant-based whole food because it’s convenient and makes me feel great. Research shows that vegan whole foods help prevent and even reverse some chronic diseases. Given my family history of diabetes, this is key. Diet is linked to most of today’s mortality risks, so I keep it clean. My stance on eating vegan is to consume mainly whole foods, but if you crave a processed food, do not restrict yourself from vegan “junk food.”
Berto Calkins, Content Creator/ Fitness Coach

Berto Calkins
Kale and Parsnip Chip Salad
Kale and Parsnip Chip Salad
I went vegan for the silliest reason: my boyfriend (now husband) went vegan, and I was too lazy to prepare two different dishes for every meal. (Well, that’s the main reason!) And while my diet changed pretty drastically, my laziness in the kitchen did not. I still prefer recipes that have minimal ingredients and require minimal effort. I like recipes that amplify the ingredients and don’t require any tricky cooking techniques. This delicious kale and parsnip chip salad is exactly that—plus it’s packed with antioxidants, fiber, and anti-inflammatory agents.
Joanne Molinaro, Food Blogger
Joanne Molinaro
Vegan Advice from a Favorite Anonymous Crumble:
Walnut and Mushroom Meat Tacos

I'm so lucky to have lots of vegans in the community, and some I get to compare recipes with and get inspiration from. This was shared by my favorite Crumble, who wanted to remain anonymous. We love the dish! Thanks so much for sharing it with the community. —Teri


Having healthful, simple, meat substitutes is very important in my home. One kiddo and I are vegan, while my husband, father, and two other kids are meat-loving omnivores. This walnut “meat” recipe goes over well with everyone and makes veganizing family favorites a breeze! You can use your favorite herbs and seasonings for tacos or Bolognese sauce. I’ve even used this mixture as ground Korean bulgogi for lettuce wraps.
Gluten-Free, Soy-Free Vegan Ground Beef Substitute
1 cup raw walnuts soaked in water for 20 minutes 
10 ounces baby bella mushrooms 
1 tablespoon olive oil or grapeseed oil 
2 tablespoons coconut aminos 
1 teaspoon liquid smoke 
¼ teaspoon smoked paprika 
Drain and rinse the walnuts. Combine all ingredients into a food processor and pulse until crumbled, retaining some texture, similar to ground meat. Sauté with a bit of oil or water to warm it up. Add additional seasonings. 

Walnuts and Mushrooms for the Vegan Ground Beef Substitute
This Week in the Shop
nocrumbsleft Mugs in all colors

This week when you buy a nocrumbsleft Mug in the shop, you will get a Mini Square Ring Holder in Moondust with your purchase! These are not available in the shop and only with this promotion. The mugs will go fast, so click here to view the shop and purchase your mug.

Please note: The ring holder will not show up in your cart, but will be added to your order after your purchase is completed.

Mini Square Bowls
This Week's Giveaway
Teri's Favorite Spices
This week we're giving away a Vegan Spice Starter Kit from my local Middle Eastern store. It includes all my favorites. Click below to enter!
Enter the Giveaway
This Week's Table Talks Podcast
S1 E11:  A Carnivore & A Vegan
Teri and Joanne
In this episode, Teri is joined by friend Joanne Molinaro, @the.korean.vegan, to talk about how a carnivore (Teri) and a vegan (Joanne) bonded over their mutual love of food. Despite being on opposite ends of the dietary spectrum, they discuss how they have more in common—as women, food lovers, and cooks—than one might expect. Listen to hear about how they met, cooking for the holidays when not everyone eats like us, and the powerful women who influenced—and continue to influence—their choices. Please listen in, enjoy, and share with your friends.
Listen on:

Get the Cookbook
Trisha Sen
Fremont, California

I’ve had a food page for a few years now and though I haven’t featured my own cooking on it before, quarantine has been the perfect time to start. I started the page out of love for food and like to use it to show support for local organizations that feed the houseless such as People’s Breakfast Oakland. Can’t wait to start cooking.

Trisha Sen
Order the Cookbook
If you want to be featured here with the cookbook, DM Teri and let her know.
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