Carefree Veg

Simple, easy-to-follow, plant-based recipes

10/08/2022

At 4am this morning (don’t ask) I found myself going down a Korean food rabbit hole on YouTube. And by rabbit hole I mean watching a bunch of British teenagers try Korean food for the first time, which they obviously loved.

While I have had Korean food before, there are still a ton of dishes left to be explored, so I did some research to see which Korean food items were vegan friendly and I ended up ordering the following two items:

•Tteok-kkochi (Rice cake skewers) - skewered and fried tteok or rice cakes brushed with spicy gochujang-based sauce.

•Kimchi Mandu (Kimchi Dumplings) - The kind that I got were vegan friendly as stated by the restaurant and just had kimchi as the filling, however they can often contain pork so double check before you order.

Dishes ordered from in West Loop, Chicago 🇰🇷

10/07/2022

Roasted Delicata Squash Salad With Crispy Chickpeas & Broccolini

Adapted from recipe

06/07/2020

Fried Shiitake Mushroom Tacos 🌮

I just kind of threw this together so I don’t have exact measurements buuuut here goes nothing!

For the mushroom batter:
- whole wheat flour
- garlic powder
- onion powder
- paprika
- smoked paprika
- salt
- non-dairy milk

Start by cutting the shiitakes in half. Then, mix all of the dry ingredients together in a medium sized bowl. In a separate bowl add any non-dairy milk. Dip shiitakes in the non-dairy milk first, then coat with the dry mixture. Once all of the shiitakes are coated, fry them in a heavy bottomed pan over medium high heat until golden brown. Place them on a plate with a paper towel to remove excess grease once done frying.

For sauce:
- Plain, unsweetened non dairy yogurt (I used the brand Forager)
- salt
- garlic powder
- paprika
- dried dill
- Sriracha (I used sriracha and Frank’s Red Hot because I have a problem but you can use any hot sauce you’d like)

Finally, add shiitakes to the corn tortillas, drizzle with your sauce, add a squeeze of lime (and any other toppings you would like, actually some cilantro would’ve really set it off but I didn’t have any on me) & voilà.

05/28/2020

Vegan Irish Soda Bread recipe from blog! I used coconut milk + acv instead of soy milk + lemon to make the vegan “buttermilk” and I didn’t add any caraway seeds & it turned out great! I halved the recipe, so if you want a larger loaf, just follow the recipe as is✨

01/13/2020

Let me take a minute to put you all on to some of the best faux meat I may have ever had! I stumbled upon these vegan citrus spare rib cutlets from while walking around Whole Foods and my life hasn’t been the same since. They are sooo good from the texture to the sauce. These are also a great option for when you are craving Chinese takeout but you may be tired of tofu-based meals! I’m giving this product 5 out of 5 Chinese takeout boxes 🥡🥡🥡🥡🥡

11/12/2019

On a random trip to the other day I found some accidentally vegan gingerbread cookie dough! This just made creating vegan-friendly holiday desserts a little bit easier ❄️
•••
Moral of the story: if you’re vegan, check the nutritional information on products even if you think that there’s no way it could be vegan; you may be surprised!

11/09/2019

A big thank you to for getting me out of my cooking rut!
•••
Over the past few months I have been generally making the same, easy, familiar recipes because it takes such little thought, but it can get boring after a while. So I decided to dedicate my Saturday to trying out two new recipes and it reminded me how much I’ve missed trying new things in the kitchen!
•••
The two 100% vegan recipes pictured above are:
1. Easy Vegan Lasagna (made with cashew “ricotta”)
2. Saucy Moroccan-Spiced Lentils

10/28/2019

We love a restaurant with vegan options!! Here’s a great little restaurant located in the western Chicago suburb of Hillside called The Eating Well.
•••
The Eating Well is described as a vegan, gluten free, and paleo diet specialty food company that boasts locally-grown, organic food!
•••
Pictured above are the:
- Pizza Puff
- Ooga-Booga Burger Wrap
- Broccoli Crunch Salad

@ The Eating Well

10/07/2019

Chicago vegan restaurant ALERT 🌿🚨

This completely vegan restaurant, named Kal'ish, is located in Chicago’s Sheridan Park neighborhood.
•••
Kal’ish is described as a “Modern, no-frills counter serve dishing up 100% vegan lunch, all-day breakfast & Sunday brunch”
•••
The neighborhood was lovely, the staff was friendly, and most importantly the food was delicious!
•••
Pictured above are the:
- Papa's Quesadillas
- Mama’s Nachos
- Sweet Potato Fries
- Salted Caramel & Peanut Butter Cupcake

10/10 - Would recommend!! @ Kāl’ish

09/15/2019

So, this may not look like anything spectacular but this is the breakfast I’ve been eating for the past 3 days. And let me tell you, it has been feeding my soul and my appetite so well!

Lately I’ve been more busy than usual and I’ve been really needing a breakfast that will hold me down and give me energy without weighing me down, ya know? It’s also so quick to make which is especially important for those mornings when you’re running a little behind.

So all this breakfast entails is:

2 slices of Food For Life Ezekiel flax bread
Plant based butter spread
1/4 block of tofu
Garlic
Cherry tomatoes
Kale
Mushrooms
Non-dairy milk (to make the scramble creamier)

And to season the tofu scramble:

Salt
Pepper
Garlic powder
Curry powder (or turmeric)
Nutritional yeast

That’s it. Just sautée all of the ingredients (except the bread) in a skillet and you’re good to go!

Revolutionary, I know.

Address

Chicago, IL

Website

http://carefreeveg.wordpress.com/

Alerts

Be the first to know and let us send you an email when Carefree Veg posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Practice

Send a message to Carefree Veg:

Want your practice to be the top-listed Clinic in Chicago?