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Erin Wysocarski
Works at Olives for Dinner
Lives in Redondo Beach
91 followers|19,141,868 views
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Erin Wysocarski

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There are so many fabulous food bloggers out there that I adore because they constantly inspire me with their original recipes, beautiful instagram feeds and diy creations. I love keeping up with their lives through their blogs, and getting a better understanding of the way they think as well as what drives them to constantly create. My most favorite bloggers are those that I want to sit down with over a good vegan meal after reading their blogs ...
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Erin Wysocarski

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I love gochujang. When I want something spicy that also has a sweet+savory quality and a perfect amount of salt and richness, I reach for the tub of it that's always somewhere in my refrigerator. Gochujang complements almost anything that loves a kick of heat, and you can't go wrong blending it with another creamy or rich element. I've paired it with sweet potato, peanut butter and even vegan queso before, and it's perfect every time. ...
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Erin Wysocarski

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Shrimp toast? Don't think I've ever had it, even when I ate seafood. But here's the concept: a sea-kissed base is combined with something salty, something spicy and something herby. It's spread over some toasted white bread, which is fried to create a super-rich and delicious appetizer. Traditionally the base here is shrimp, but here I've used king oyster mushrooms instead to recreate that texture and funk. While flipping through my May 20...
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Erin Wysocarski

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There are so many fabulous food bloggers out there that I adore because they constantly inspire me with their original recipes, beautiful instagram feeds and diy creations. I love keeping up with their lives through their blogs, and getting a better understanding of the way they think as well as what drives them to constantly create. My most favorite bloggers are those that I want to sit down with over a good vegan meal after reading their blogs ...
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Erin Wysocarski

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I drink a ton of coffee. I have for years. I love wrapping my fingers around a hot mug or cup of it before taking that first big swig and inhaling the steamy+roasted aroma that always comes with it. I buy the beans whole and love grinding them, and the rich, nutty scent that's released when I do. So drinking coffee is definitely an intense sensory experience, and one that I start every single day off with. But sometimes I get so lost in th...
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Erin Wysocarski

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There are so many fabulous food bloggers out there that I adore because they constantly inspire me with their original recipes, beautiful instagram feeds and diy creations. I love keeping up with their lives through their blogs, and getting a better understanding of the way they think as well as what drives them to constantly create. My most favorite bloggers are those that I want to sit down with over a good vegan meal after reading their blogs ...
1
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Erin Wysocarski

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It's already starting to heat up here in Southern California. When it gets super hot, my appetite kind of crashes along with it. I just want to drink cold water and eat salads. Which I guess is ... good? Anything super green and fresh is always appealing, like this mâche salad, with fresh mint, cold edamame, microgreens and paper-thin watermelon radishes with some sesame seeds thrown in for crunch. I love adding in this buttermilk-ponzu dr...
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Erin Wysocarski

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This isn't my idea. Like a previous post I did on Bang Bang Cauliflower, these Broccoli Tots were made as a result of them repeatedly popping up in my Facebook feed. I just swapped out the egg with some aquafaba and white rice flour, the cheese with Daiya, and everything else was already vegan. Once baked, these tots tasted kind of potato-ey, which led Jeff to ask me why I didn't just make store-bought tots in the first place. :) I had...
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Erin Wysocarski

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I tried to recreate this creamy green sauce after ordering it at a Mexican restaurant, because it was the greenest, smoothest, creamiest sauce I ever tasted. Almost too creamy. So after the first few bites, we double-checked with the waiter to ask what was in it and to confirm that is was, in fact, vegan—and were told that the ingredients were the restaurant's secret, but it was vegan. A few days later, I tried to recreate it at home with just oi...
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Erin Wysocarski

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Savory watermelon is magic. Bake, then marinate it to create a vegan tuna poke bowl. If turning on your oven doesn't sound like a good idea, especially during the warmer months, simply throw it into a hot pan (be careful, water-filled watermelon sputters) to create this savory+seared version. For this tataki-style appetizer, small slabs of watermelon are seared in a hot pan, which allows the sugars to caramelize on the outside, giving ...
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Erin Wysocarski

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I've never had a fish-based fish taco, but I get the concept: fill a warmed tortilla with crispy battered filets with a flaky interior, add some fresh chopped cabbage for texture, cilantro for color and a clean element and maybe some creamy or spicy sauce to finish. It's pretty easy to replicate this idea with a completely vegan fish analogue like Gardein fishless filets at home or out at Veggie Grill, which uses Match meat as the fish base. ...
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People
In her circles
108 people
Have her in circles
91 people
Mel Padilla's profile photo
Valrita Fournier's profile photo
Compassionate Fitness's profile photo
Andie Robyak-Lauzon's profile photo
Marc Hurwitz's profile photo
wolfgang ries's profile photo
Theresa Greco's profile photo
Shielamea Ramada's profile photo
Michele Truty's profile photo
Work
Occupation
Blogger at Olives for Dinner
Employment
  • Olives for Dinner
    2011 - present
Basic Information
Gender
Female
Story
Introduction
I like food.
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Redondo Beach
Previously
Boston