Typically I’m not a huge fan of salad. I’ll eat them if they’re creative and interesting, but salad is forever ruined for me because a gross, boring, bland salad is always the go-to vegetarian or vegan option when you’re stuck dining at a place that isn’t veg-friendly. My sister, who is also vegan, will not eat salad or lettuce of any kind, but I’m a little bit more forgiving. Especially when it comes to creamy, peppery Caesar salad dressing.
I can’t believe I’m saying this, but this salad was so incredibly delicious and actually HEALTHY! A healthy recipe from Guy Fieri! I don’t know why it took me this long to roast chickpeas, but I’m now going to be constantly making and snacking on them. This dish is satisfying, simple and would be perfect for a lazy late summer dinner.
This is most definitely my favorite Guy Fieri recipe. Not because it tastes amazing (although it’s pretty yummy for a standard chili recipe), but because it’s a chili based on the movie Grown Ups 2. I’m pretty sure Guy Fieri and whatever garbage Adam Sandler is currently slinging are the perfect match, and Fieri’s recipe is ridiculous. There’s a bunch of meat and beer in it and you’re suppose to serve it over french fries. Also I’m pretty sure that sentence describes every Guy Fieri recipe ever.
However, this chili is good! Probably not a great summer recipe, though. I had a big ol’ pot of simmering chili on the stove in 90 degree heat and it made the apartment feel horrible, but smell delicious. I didn’t make my own french fries, but instead served mine over frozen waffle fries that I heated up in the over. Bro vegan!
Recipe and more photos under the cut:
I know, I make a lot of pizza, but pizza is the most perfect food. You can literally deconstruct any meal and turn it into a pizza. I’ve been wanting to try Guy’s Cajun Crab & Asparagus Pizza for a while, but didn’t want to overwhelm the blog with a lot of the same. This tasty pie combines a layer of cajun alfredo sauce with tangy “crab” in the form of shredded hearts of palm, asparagus and roasted red peppers.
I’m constantly looking for different ways to do crab, because the May Wah imitation stuff is gross (the one time I tried to use it, the smell was so overwhelming I had to throw it out). I’ve heard good things about jackfruit, but couldn’t find any in my local grocer, so I turned to the next best thing: hearts of palm. If you shred up whole hearts of palm, mix it with nori, lemon, agave and a bit of Old Bay and let it marinate for a bit, you’ve got the perfect replacement for crab.
I used a cashew cream mixed with nutritional yeast and rejuvelac as the sauce base and added pre-made cajun seasoning, but if you don’t have cajun seasoning you can use the spice blend in Fieri’s original recipe.
Recipe’s under the cut, along with more photos.
P.S. Check out GGV’s new logo! It was created by the talented Sara Lyons and I absolutely love it.
The first food I ever learned how to cook myself was instant ramen. Specifically Top Ramen‘s “oriental” flavor (Can someone please change that name? Ugh), which is accidentally vegan. When I saw Fieri’s Wakka Wakka salad recipe, which is basically a cabbage salad accented by crunchy, uncooked ramen noodles, I was instantly transported back to my days of munchin’ on raw ramen blocks while sitting on the floor of my mother’s kitchen. I adjusted the dressing and added a few handfuls of spinach to this salad so that it would have at least some nutritional value, but you can add whatever veggies you like.
Fieri serves this salad atop a pile of fried wontons, but this is also optional (although very delicious). If you choose to go this route, it may be hard to find wonton wrappers without egg. I couldn’t find any at my local grocery store or Whole Foods and had to pay a visit to Chinatown to get egg-free wonton skins. Still, worth it!
Recipe and more photos below the cut. Enjoy!
While I was making these, I texted my partner “Making onion rings is so hard,” followed by “Onion rings are so delicious” about 30 minutes later. Making these onion rings wasn’t exactly hard, but it took longer than I wanted it to (perhaps because I made enough onion rings for 4 people, but you can never have too many onion rings). I’m not a sriracha fanatic like many folks, but the sriracha + ketchup combo in this recipe is pretty much perfect. Spicy, but not so much that you can’t eat more than few bites. It also gave the rings a gorgeous deep orange color, which makes for a lovely presentation. I served mine with ranch dip.
The recipe’s under the cut!
I haven’t given up on this blog, I swear! I was out of town all last week for work, but before I left I made sure to make a Guy recipe to post when I got back.
These chicken taquitos were good, but also proved that I have no idea how to deep fry. I thought they needed more time in the oil and ended up almost burning the filling (I even used a thermometer!). I also set off the smoke alarm many times, making a note to just take out the batteries before I fry next time (I may or may not have hit the smoke alarm with the TV remote in frustration). But, you can’t make Guy Fieri recipes without deep frying a thing or ten, so it’s something that I’ll hopefully get better at as this project continues.
I made both of the sauces that went along with this recipe, but suggest omitting the sour cream in the tomatillo salsa recipe because it wasn’t necessary and was, honestly, a little gross. The guacamole sauce, however, was amazing. Beer and creamy avocado? Delicious.
Also, these hold up pretty well according to my partner, who took leftovers to work for lunch the next day. Find the recipe and more photos below the cut!
This recipe is based on Fieri’s “Jimmy’s Favorite Garlic Bread” recipe, which I turned my nose up at upon reading for the first time. Who puts mayo in garlic bread? That’s sacrilegious.
I hated mayonnaise before going vegan. It never appealed to me and I almost never ate it. Veganaise, however, is a different story. I use it for everything. Dressings, sauces, anything that needs a bit of creamyness. I’ve even been caught eating it right out of the jar. It’s delicious. But whatever your vegan mayo of choice is, you’ll want to use it here. I know it seems kinda gross, but I assure you this is probably the best garlic bread I’ve ever had in my life. The garlic “butter” creates a delicious, fluffy layer on top of the bread. I ate mine along side a caesar salad (again, using Veganaise) and it was divine.
Here’s the recipe:
Did you know Guy Fieri is pals with Sammy Hagar? Are you at all surprised? I wasn’t. I’m betting he’s also buds with Kid Rock, too (Update: he is).
Sammy Hagar, in addition to being a musician and looking like “The Dude” from The Big Lebowski, is also a tequila entrepreneur, and his Cabo Wabo tequila is sold in most U.S. liquor stores. Unfortunately I didn’t want to shell out $30 for a bottle of Cabo Wabo, like Fieri recommends in his recipe, but I did still want to be an asshole about my tequila. So I downgraded a bit and went with a $20 bottle of Ed Hardy tequila, which actually isn’t that bad.
I’m a big fan of anything with lime and cilantro, but was a little apprehensive about marinating vegan chik’n. I went with Gardein chick’n scallopini “breasts” for this and imagined that if I marinated them for 8+ hours they would just disintegrate into a pulpy soy mess. So I limited my marinating time to 3 hours and upped the amount of tequila and lime (because why not?).
This sandwich was overall pretty tasty, although a little overwhelming. The mayo + fried pepper combo was quite rich, so if you want to lighten this up you can skip the mayo. I, however, added extra mayo and housed almost the entire sandwich in one sitting.
May I suggest you enjoy your sandwich while watching this.
I have to be honest, I wasn’t all too excited about this recipe. I didn’t really know what irish nachos were and I’ve never had actual corned beef before, so I wasn’t really sure how it would taste or what to expect. I didn’t want to go through the trouble of making corned seitan only to eat around it (“Dear god I hope this doesn’t taste like pumpkin pie” floated through my head after I saw the spice combo). I combined this recipe from Vegan Dad and this recipe from Inspired Vegan Eats to make my corned seitan, mainly because I had no prior experience with corned beef and wanted to make sure this was done right.
In Guy Fieri’s recipe, he melts shredded cheddar cheese on top of his corned beef-topped waffle fries, but I didn’t want to do this with vegan cheese. My vegan cheese of choice is almost always Daiya (shout-outs to Follow Your Heart’s “Mozzarella” and Nacho-flavored Teese), and I knew I’d be using it in this recipe. But I’ve always thought making nachos with melted shredded cheese was kind of a cop-out. It’s bro food. It’s what you make if you’re stuck in a college dorm with a microwave and a mini fridge, and folks, I’m a little past my prime for that. While searching for photos of Fieri’s Irish Nachos, I found this recipe for Rachael Ray’s Irish Nachos (Does everyone at Food Network make Irish Nachos? Is this a thing?), and she made a beer cheese sauce for hers.
Guys, I made vegan beer cheese sauce. And it was so amazing.
Ultimately, these nachos were really, really good. As in, go to the store after you read this and make them for your next meal. I don’t care if it’s breakfast. The sauce was perfect, the seitan was flavorful and tender and all of the toppings rounded everything out. I suggest making the seitan ahead of time to save your sanity.
Here’s the recipe:
Rather than diving into this project head-on, I decided to gently wade into the water (Nacho cheese? Duck fat?) that is Guy Fieri’s cooking. His S’mores pizza recipe is pretty much already vegan and I’d like to think if Fieri ate a slice of this, he wouldn’t know the difference. Plus, the original recipe is available on the Amazon page for Guy Fieri Food for anyone to view.
The key here is vegan air-puffed marshmallows, a rich, dark chocolate and graham crackers without honey. All of these things won’t actually change the taste of the dish, so it’s a good one for fooling skeptical omnivores.
Recipe for Vegan S’mores Pizza: