One pot Impossible™ stroganoff
Hot for Food
by Lauren Toyota
1M ago
You’re not going to believe this one-pot stroganoff is made with Impossible Beef Made From Plants, because it tastes as meaty and hearty as any original recipe you’ve had in the past. I’m so excited to partner with Impossible Foods to bring you this recipe that’s easy to make in one pot on busy weeknights! I posted a quick how-to video on my YouTube channel to show you step-by-step how this one-pot stroganoff comes together! Watch it below. You’ll see how the Impossible beef sears and cooks just like beef from cows. The ingenuity is amazing, as there’s no compromise on texture and flavor! My ..read more
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12 days of holiday treats
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by Lauren Toyota
1M ago
There are just less than 12 days until Christmas y’all! Can you believe it? If you’ve been following along on my Instagram account you’ve seen me sharing videos for these recipes in my 12 days of holiday treats! You can’t possibly pick only one or two of these to bake or make this season, so challenge yourself and try them all! 12 days of holiday treats Get in the holiday spirit and make all of my goodies from the 12 days of holiday treats round up! vegan millionaire shortbread this ooey gooey totally rich millionaire shortbread is sure to be a holiday hit! Read More chocola ..read more
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Fancy buttered toast
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by Lauren Toyota
2M ago
K don’t click away just yet! I promise you this fancy buttered toast is somewhat life-changing. Not life-changing in a ridiculous, unnecessary way like the butter board trend is— look, it’s even dangerous LOL—but in a way that makes your mornings, afternoons, or late-night snack sesh feel elevated. the inspo This idea came to me as a result of the butter board trend. See rant below. Do you any idea what I’m talking about? If you don’t it all started on Tik Tok from this video. Nothing against this creator. She didn’t even invent this idea, but it did get popular from her post. I guess I have ..read more
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Minestrone soup
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by Lauren Toyota
2M ago
I hope you love this easy homemade version of minestrone as much as I do! It comes together in about 30 minutes and to cut some corners I’m using canned beans and tomatoes. An essential flavor component here is the stock. I really like using vegan-friendly chicken-flavored bouillon paste or cubes. To really take the flavor over the top can also use fresh herbs instead of dried ones if you have them on hand. I used to eat canned minestrone soup whenever I was sick and even when I wasn’t. Truthfully it was also something I ate as an after-school snack. Yea, what a weirdo! You’d think a teenager ..read more
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Vegan smoked gouda mac and cheese
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by Lauren Toyota
2M ago
This incredible mac & cheese recipe is one that I included in my new ebook called nothing but noods! It contains 5 epic recipes for pasta and noodles and you’re going to want to get your hands on it. The ONLY way you can is by purchasing The Plant Based Bundle—available for a limited time only until November 28, 2022. To get you drooling over the 200+ recipes contained in The Plant Based Bundle I’m giving you this recipe for my vegan smoked gouda mac and cheese for FREE! Watch a step-by-step demo of the recipe in the video below. If you haven’t heard of The Plant Based Bundle before ..read more
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The simplest vegan pasta
Hot for Food
by Lauren Toyota
5M ago
This is the kind of simple meal you eat right out of the pot while standing at the stove. Let’s make the simplest vegan pasta, y’all! If you follow me on Instagram then you saw this post for a super easy pasta dish made with just a few ingredients. The main ingredient is tamari almonds that I ground into a parmesan-like topping. I have a very large bag of these almonds from Costco and they’re making me kind of mad… I mean, I’ll never get through them unless I get inventive! I thought of all the times I’ve made tasty nut parm and I knew these smokey salty morsels are the perfect swap for raw c ..read more
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Easiest vegan cacio e pepe
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by Lauren Toyota
6M ago
I always get the cacio e pepe at this Italian vegan restaurant called Pura Vita in West Hollywood. It is THE BEST! They make it with light cashew cream, which has the perfect amount of acidity to trick the palette. It’s also served on bucatini which is just delightful. Probably one of my favorite pasta shapes! It inspired me to make an even easier version of cacio e pepe because I have a level up your leftovers version in my latest cookbook, hot for food all day, but that requires making corn chowder first. Not always gonna happen, right? This recipe calls for store-bought vegan parmesan, a l ..read more
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What i ate in bali
Hot for Food
by Lauren Toyota
6M ago
My trips across the globe are usually a couple weeks at most… so I think we can all agree that a month-long stay in Bali was unlike anything I’ve ever done! My reason for going was to co-facilitate a retreat called Live With Purpose in partnership with The Getaway Co. You can watch my vlog from the experience here, but in this post I’ll be giving all the deets about vegan food in Bali that I got to enjoy! We’re also going back to Bali this October from the 19th to 29th and if you want in on this magical adventure you get deets and sign up here. hot for food approved Before I ate my face off ..read more
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Vegan zucchini bread
Hot for Food
by Lauren Toyota
6M ago
Zucchini happens to be one of my favorite vegetables and it’s in season right now! This is a delicious way to use zucchini in a spiced bread that kinda trumps the usual banana variety. Zucchini is so versatile. As you know, you can blend it into a cream sauce like in my popular carbonara recipe. You can also make a life-changing pasta called spaghetti alla nerano that uses fried zucchini as the base for its sauce. I included a vegan recipe for this in my latest issue of EAT IT by hot for food, as well as another zucchini recipe using zoodles to make a light and refreshing cacio e pepe. Zucchi ..read more
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Roasted tangy purple cauliflower
Hot for Food
by Lauren Toyota
8M ago
If you love cauliflower like me then you’ll fall in love with purple cauliflower! I took advantage of seeing purple cauliflower at the grocery store. I notice it’s not always available year-round—the same with the orange variety. Copied straight from google, the orange and purple cauliflower have more antioxidants than regular white cauliflower. Purple cauliflower’s true origin is not known, but the purple color is natural. It is the antioxidant anthocyanin that gives it the purple pigment. Cauliflower always tastes so epic when it’s roasted. I tossed this one with fresh fragrant herbs an ..read more
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