You can’t lie, this sh*t looks gooood, and it is. Super easy to put together and pretty quick. I’m on a big time soyrizo kick, all my breakfasts’ have it in there.
I cheated and used frozen hashbrowns, but can you blame me?! I don’t have time to shred potatoes and all that. So, I say you should get the frozen kind too. (;
2-3 tbsp olive oil
1/2 package of frozen hashbrowns
sprinkle of garlic powder and black pepper
1/4-1/2 onion, diced
1 jalapeno, minced
2 cloves garlic, minced
1/2 green bell pepper, diced
1/2 package of soyrizo
1/2 package of firm tofu
cilantro for topping
In a medium sized pan, heat 2 tablespoons of olive oil on medium high, once hot add the hashbrowns, garlic powder, and black pepper. Allow to cook at least 4-5 minutes before you toss to mix. Avoid using a spatula, but after you toss, you’ll cook another five without touching, toss, cook another 5 and repeat that process until they’re cooked and crispy to your liking, add olive oil when you need it.
While your hashbrowns cook, in another medium/large sized pan, heat 1 tablespoon of olive oil and add in all of the veggies, cooking for about 5 minutes, stirring occasionally.
Add the soyrizo, and break in the tofu. You’ll use your hands to crumble it in, and then mix everything together and cook another 3-4 minutes, stirring here and there until it’s all heated up and ready to serve!!
A layer of hashbrowns and then a layer of the veggie and soyrizo scramble! Top with cilantro and anything else you want, enjoy!
It’s that time of the month where I want to devour all and any type of sweets… TMI?
These chocolate chip cookies are sooo fluffy, which is strange because the recipe I was referencing had somewhat flat cookies. I think what happened was I had 1/4 c extra flour, so up to you if you want fluffier or more doughy cookies.
I’m sure fluffy or flat, these cookies will satisfy your sweet tooth. They did mine. Even the cookie dough was amazing, I probably could have made a few more cookies, had I not eaten so much.
If the dough is a little sticky when you are trying to roll it into balls, try refrigerating for 10-15 minutes or you can add flour.
Preheat the oven to 350 degrees F. In a mixing bowl, (or in your stand mixer) Cream the butter and the sugars with an electric beater. Add the baking powder, baking soda, salt, vanilla and chickpea brine. Beat to combine.
Add the flour and beat until well mixed. If the cookie dough seems too wet, add an additional tablespoon or two of flour and mix till combined. Fold in chocolate chips.
Spoon rounded tablespoons onto a baking sheet, I use this medium sized cookie scoop. Bake for 10-12 minutes or until golden. Let cool on baking sheet for 1-2 minutes. Transfer to cooling rack to cool for several minutes more. Store in an airtight container for up to five days. Makes about 24 cookies.
A new fave to stuff in my face. Full of flavor flave and protein, these will fill you up and satisfy. Not too many ingredients, and anybody can put it together.
I used to love chorizo and eggs, the squishy texture and all that flaaaavor! I was able to recreate it with tofu and soyrizo (from ALDI), add it with roasted potatoes, avo, and black beans you got yourself a bomb af breakfast.
Pretty easy to put together and using soyrizo you don’t get all the random bits of random pork that would come in chorizo so it’s exponentially better for you without losing taste.
Tofu and Soyrizo Scramble
2 tbsp veggie broth OR 1 tbsp olive oil
1 tbsp tamari or soy sauce
1 tbsp garlic powder
1/2 package soyrizo
1/4 c nutritional yeast (optional)
Potato and Spinach
3 tbsp olive oil
1/2 red onion, diced
1 garlic clove, minced
1 jalapeno, minced
2 sweet potatoes, diced (smaller than a dime)
2 red potatoes, diced (smaller than a dime)
black pepper to taste
cumin to taste
2 c spinach
1 15 oz can of black beans
In a large pan, heat up the olive oil, crumble in the tofu with the juices, it’ll cook off. Add tamari/soy sauce and garlic powder. Cook until some of the liquid has dissolved, about 4-5 minutes. Set aside in a small bowl, you’ll cook the soyrizo later on.
Wipe out the same pan, add the olive oil, onion, garlic, and jalapenos. Cook until fragrant, 3-4 minutes. Add the potatoes and from now until they are done, avoid stirring and just toss to mix. Add spices. You’ll let them cook 4-5 minutes at a time without touching, toss, let them sit another 4-5 minutes, toss, and repeat this until they are soft and cooked through. It took me about 15-20 minutes. Once they are about done, add the spinach and cook for an additional 30 seconds to minute (wilt the spinach). Remove from pan and set aside in a bowl.
Wipe out the same pan, add the tofu scramble and soyrizo. Mix well, allowing to cook for about 5 minutes, add nutritional yeast and cook additional 30 seconds and remove from heat.
Prepare tortillas, heat up beans and build your tacos!
Throw it on a pile of fettuccine, or eat it alone, you won’t be disappointed. I did both and they both tasted great. I’m also a monster… I cook for one and finished the entire casserole in less than three days haha. I added sriracha for an extra kick, feel free to add chili flakes or any other extra spices.
It’s a great side dish, and if it’s your main accompany with a couple great sides that carry some more protein for a well-rounded, filling meal.
Preheat oven to 400° F (200° C). Lightly grease a 3-quart casserole dish and set aside.
Combine the melted butter, breadcrumbs and a pinch of granulated garlic in a small bowl. Set aside.
To soak cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes, until softened (*see note).
While the cashews are soaking, you can steam the cauliflower. Place about 1 ” of water into a med/large pot that will fit your steamer basket. Place your basket on the bottom and cover pot with a lid. Turn heat to high and bring to a boil. Once boiling, turn heat to med-low to maintain a low boil and place cauliflower florets into the basket. Cover and steam for 7-10 minutes, until just tender. Uncover and remove from heat.
Drain and rinse cashews (discard soaking water). Now place all cheese sauce ingredients in a high-speed blender. Blend until cashews have completely broken down and the sauce is smooth, about 1-2 minutes.
Pour cheese sauce into a medium skillet/pot over medium heat (I used the same pot for steaming the cauliflower). Cook for 4-5 minutesuntil it thickens up a lot and becomes slightly stretchy. Stir often to prevent burning. If sauce is too thick for your taste, you can add a little soy milk or broth to thin it out. Taste for seasoning, and add more if needed.
Pour 1/2 the cheese sauce on the bottom of the greased casserole dish. Now add the cauliflower on top in one layer. Pour the remaining cheese sauce on top of the cauliflower. Now sprinkle with prepared breadcrumbs and cover with foil. Place in the oven for 15-20 minutes, until cheese is hot and bubbly. Remove foil and bake for another 10 minutes or until breadcrumbs are light golden brown. Remove from oven. *Sprinkle with optional fresh-cut parsley and crushed red pepper flakes. Enjoy!
Well SH*T D*MN, these tacos were fire. I was really impressed with myself for these… but like how hard is it to throw tacos together haha. What really made these the bees knees was the sauce, I have a post for that recipe and I’ll link it below… don’t skip it!
Not sure if Aldi is available to everyone but if you can go, they have AMAZING vegan options. The brand is “Earth Grown” and their substitutions taste great, not dry or tasteless. I’ve tried some brands of chickenless nuggets and patties that are awful, and no-meat crumbles that were extremely lacking in spices and I guess moisture. But hey, gotta start somewhere and I should just be grateful more options are being created for vegans!
Anyways, Aldi has meat-free crumbles for tacos and the consistency of them are amazing and they taste really great, I was extremely impressed. So, if you can go for that, then do it! And try all their other meat substitutes, you won’t be disappointed. Trader Joe’s and Ralph’s also have okay meat-free crumbles for backup.
For the shells, you can either make your own or buy them, I’ll give instructions for making them below.
*In a medium sized pan, heat the canola oil for a couple minutes, so that when you place the tortilla in it to fry it gets all loud and sizzles. You’ll use tongs to first dip both sides, and then fold the tortilla so that half of it is cooking while you hold the half up with the tongs. Make sure you are folding it into a taco shell shape, hold for about 30 seconds or until golden brown, switch sides and allow to cool. Continue until you’ve made as many shells as you want.
In a medium pan, heat 1 tbsp of olive oil and add the package of meat-free crumbles, cook according to package. Fill you shell with the meat, top with the BOMB avocado sriracha sauce, lettuce, and tomatoes. Enjoy the heck out of these puppies.
Poured this baby on my tacos and it made them unbelievable, no lie I ate four fat ones. It would probably be amazing on a tostada, in a burrito, on a taco salad… or wherever else you think it would taste good (comment ideas below!)
It’s super quick and easy to throw together too, and I added probably five tablespoons of sriracha since I’m a spice freak but it’s open to manipulation based on your preferences.
1/2 c vegan mayonnaise
1 tbsp lemon or lime
2-4 tbsp sriracha (or more!)
Add all ingredients into a bowl or food processor, mash with a fork or if using a food processor run until smooth.
I’m into cooking morning food apparently… this one was a goodie, and super tastey. I’m really happy with how it turned out, and there is a really great tip to getting your potatoes to cook the right way and not get mushy.
The tip: Instead of stirring your potatoes with a spatula or spoon, once they are on the pan, let them cook for minimum five minutes and TOSS them, allow to cook another 5-10 minutes, TOSS, and repeat until they look and feel right. This allows the potatoes to not get squished and actually cook properly for a sturdy, slightly crisp finish. I can’t tell you how many times I’ve ruined my potatoes by stirring them and they turn into mush and the pan burns more. There is magic to the toss method, give it a try!
I added black beans for some extra protein and avocado, with a finish of paprika and cumin. I wish I had cilantro because that would have been bomb af. Hope you enjoy this recipe as much as I did.
2 tbsp olive oil
2 sweet potatoes, diced (smaller than a dime)
1 red potato, diced (smaller than a dime)
1/2 tsp pepper (I skipped salt, but add as you see fit)
1/2 red onion, diced
1 orange bell pepper, diced
1 jalapeno, minced
sprinkle of paprika
sprinkle of cumin
In a large frying pan, heat the olive oil over medium heat, I would advise not going too high on the heat and make sure the oil heats up. Add the potatoes, make sure they are spread, add black pepper and let cook for 8-10 minutes, no stirring.
Add in the rest of the veggies and toss, don’t stir, mixing everything. Let cook for another 8-10, and toss again. Cook for an additional 5-10 minutes and pierce the potatoes with a fork and see if they are finished. If you want to cook to be more crispier, give it another toss and let sit for another minimum of five minutes.