Tasty Breakfast Bagel

Carbin’ it up, I took a whole wheat bagel, layered it with Kite Hill cream cheese (my favorite alternative cream cheese spread), avocado, and tomato. If you want an extra kick sriracha that b*tch up, and it’s ready for consumption. Super simple and easy recipe for mornings when you’re in a rush.

I have a low key obsession with bagels, if anyone has any favorite vegan cream cheeses they want to suggest, I’d love to try! I’m always looking for better-quality dairy alternatives, some brands just don’t make the cut, looking like cream cheese but tasting like plastic! I like Kite Hill because the ingredients are really simple and not full of factory made additives. Now, get that ass in the kitchen!

Ingredients:

  • 1 bagel of choice, I used an everything bagel
  • 1 serving of vegan cream cheese, I used Kite Hill
  • 1/2 avocado
  • 1/4 tomato
  • sriracha, optional

Instructions:

  1. Toast your bagel, spread the cream cheese, layer with avocado, tomato, and sriracha if you want a kick!

Cauliflower Orange “Chicken”

Been thinking about this recipe for awhile, and I finally got my ass in gear to make it. It turned out amazing! The sauce is sweet and spicy, the cauliflower is crispy, over rice it’s a mf party… and just as good, MAYBE BETTER, than chicken. (;

Who am I kidding.. It is better. So get that ass in the kitchen b*tches.

The recipe is baked, 100% vegan, and borrowed from Nora at Nora Cooks.

Ingredients:

Crispy Cauliflower
  • 1 head cauliflower (about 5 cups)
  • 1 cup water
  • 3/4 cup flour (see notes for gluten free)
  • 1 tablespoon garlic powder
  • 1/4 teaspoon salt
  • 2 cups panko breadcrumbs (see notes for gluten free)
Sticky Orange Sauce
  • 1 cup orange juice, fresh squeezed preferred
  • 1/2 cup granulated sugar (see notes for substitutions)
  • 2 tablespoons rice vinegar
  • 2 tablespoons low sodium soy sauce (or tamari for gluten free)
  • 1/4 teaspoon dried ground ginger
  • 2 garlic cloves, or 1/4 teaspoon garlic powder
  • 1 teaspoon Sriracha hot sauce
  • 2 tablespoons cornstarch
  • 1/4 cup water
Optional, for Serving
  • 4 cups cooked brown or white rice
  • chopped green onions
  • sesame seeds

Instructions:

Roasted Crispy Cauliflower
  1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Wash and cut cauliflower into bite sized pieces.
  3. In a large bowl, add water, flour, garlic powder and salt. Whisk until well combined. Place the breadcrumbs in a medium sized bowl and set it next to the wet batter bowl. Also place your baking sheet nearby.
  4. Add the cauliflower to the bowl with the wet batter and toss to combine, coating all the pieces well.
  5. One by one, remove a cauliflower piece, tapping any excess batter off, and roll in the breadcrumbs to coat. Place on the prepared baking sheet and make sure they are not touching each other, or they will all get stuck together as they bake.
  6. Bake for about 20-30 minutes until golden brown and crispy.
Sticky Orange Sauce
  1. In a large pan (large enough to fit the cauliflower and sauce), add all sauce ingredients except the cornstarch and water. Bring to a boil, and cook for a minute or two.
  2. Mix the cornstarch and water in a small bowl to combine, and then add to the pot. Stir over medium-high heat constantly for a couple of minutes, until the sauce thickens.
To Finish
  1. Once the cauliflower is done, add it to the pan with the orange sauce and stir to coat. There won’t be a lot of extra sauce; if you want more double the sauce.
  2. Serve over brown or white rice. Sprinkle with green onions and/or sesame seeds. Serve hot and enjoy!

The Best Vegan Loaded Chili

This chili is full of veggies, a kick of spice, and tons of fiber. Tastes bomb af too, so you’re going to want to give it a try. Really quick, ready in 20 minutes and then you can get yo grub on b*tches.

Featuring black beans and kidney beans, this will soon be a staple in your kitchen. The recipe is also oil free, so there’s no guilt in eating too much.

Ingredients:

  • 2 1/2 c veggie broth
  • 1/2 onion, diced
  • 3 cloves of garlic, minced
  • 1 green bell pepper
  • 1/2-3/4 c corn (depending on preference)
  • 1 c butternut squash, peeled, de-seeded, cubed
  • 2 carrots, diced
  • 1 tsp chipotle powder
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp galric powder
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • salt and pepper, to taste
  • 1 15 oz can diced tomatoes
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can kidney beans, rinsed and drained

Instructions:

  1. In a large pot, heat a 1/2 c of the veggie broth over medium heat, add in onion and garlic for a minute, followed by the rest of the veggies, stirring and cooking for another 5 minutes so everything is softened.
  2. Add in all of the spices, the rest of the veggie broth, diced tomatoes, and beans. Stir well, and simmer for another 15 minutes, check that everything is softened, and it’s ready to eat!

Holiday Vegan Green Bean Casserole

Hands down favorite recipe during any holiday dinner… IT’S. SO. MF. GOOD. I ate half and my family finished the rest, it went quick.
The cream of mushroom I used is from Alison on Loving It Vegan.

Ingredients:

Cream of Mushroom

  • 1 Tbsp Olive Oil
  • 1 Onion (Chopped)
  • 1 tsp Crushed Garlic
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 Pack (9oz/250g) any of the brown mushrooms, sliced
  • 2 Tbsp Soy Sauce (or Tamari if gluten-free)
  • 1 14oz (400ml) Can Coconut Milk
  • Sea Salt (to taste)
  • Black Pepper (to taste)
  • 1/3 c white onion, diced
  • 3 cloves garlic minced
  • 1/4 c nondairy milk
  • 1/2 c vegan mozzerella cheese, opional
  • salt and pepper
  • 4 (14.5-ounce) cans cut green beans, drained
  • 1 1/2 c French fried onions

Instructions:

Cream of Mushroom

  1. Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly.
  2. Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
  3. This will allow the mushrooms to release their water.
  4. After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
  5. Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
  6. Add sea salt and black pepper to taste.
  7. Garnish with fresh herbs and serve.

Rest of the Dish

  1. Preheat the oven to 350°F and lightly spray a 13X9-inch baking dish with nonstick cooking spray.
  2. Boil a large pot of water, add in the green beans for 8-10 minutes until they’re soft, strain, and run cold water over them.
  3. In a large skillet, add a tablespoon of olive oil and the onions and cook, stirring occasionally, about 5 minutes or until translucent. Add the garlic and cook for 1 minute. Stir in the mushroom soup. Stir in the milk and cheese until the cheese is melted. Add salt and pepper to taste.
  4. Place your green beans in the prepared dish, pour the mixture over all of the green beans. Fold in 3/4 cup of the fried onions. Bake, uncovered, for 20 minutes. Top with the rest of the fried onions, and bake another 10-15 minutes until they’ve turned golden, and the casserole is hot and bubbly. Enjoy that sh*t.

Vegan Pecan Pie

Drop whatever you are doing and get your ass in the kitchen to make this delicious-ass, tasty-ass pie. I had never made a pecan pie… or any pie really… but gat damn this was so good. My whole family (mind you are carnivorous, dairy drinking monsters) couldn’t stop eating it or hyping my ass up about how good it was. Pie crust made from scratch, which I got creative with with those cute lil leaves. Shout out to Abbey from Abbey’s Kitchen for the recipe.

Ingredients

Crust:

  • 2 ½ c flour
  • ½ tsp salt
  • ¼ cup white sugar
  • 1 cup vegan butter very cold frozen is best
  • ½ cup cold ice water

Filling:

  • 4 tbsp ground chia seeds OR chickpea liquid
  • 8 tbsp unsweetened vanilla almond milk
  • 1 c maple syrup
  • 1 3/4 c light brown sugar
  • 1/3 c cornstarch
  • 1 1/2 tbsp vanilla extract
  • 2 tsp apple cider vinegar
  • 3/4 c melted vegan butter
  • ¼ tsp salt
  • 3/4 tsp cinnamon
  • 2 cups pecan halves

Instructions

  1. In a food processor, add the flour, salt, sugar, and butter and pulse until it reaches pea-like pieces. Add in the ice water, a tablespoon at a time until it comes together (you likely won’t use it all!). Form into two thick round disks, wrap in plastic wrap and refrigerate for 1 hour to set up.
  2. Meanwhile, preheat oven to 350F.
  3. Mix together the chia or chickpea liquid and almond milk, refrigerate for 20 minutes.
  4. In a food processor, puree the chia egg or chickpea liquid mixture, maple, sugar, cornstarch, vanilla, vinegar, vegan butter, salt and cinnamon.
  5. Stir in the pecan halves.
  6. Roll the first dough disk out to less than 1/4 inch and fit into a 9 inch pie plate. Prick the bottom. Chill until firm for about 30 minutes.
  7. Roll the second disk out and using a cookie cutter (or free-form with a knife) cut out leaf shapes.
  8. Pour the filling into the shell and press the leaf shapes all around the edge.
  9. Bake for about 1 hour or until it just gently jiggles in the center. After the first 20 minutes, you’ll likely want to cover the edges with tin foil to prevent the crust from overbrowning.
  10. Allow to cool completely before slicing and serving.

Vegan Veggie Loaf

Vegan Meatloaf! Am I allowed to say it’s a meatloaf? A classic, with a chickpea/tofu twist my vegan babies. I was really surprised by this one to be honest, I questioned if it could compare on any level to real meatloaf… and I’d say it gets there. It packs in the protein and has loads of flavor. I fed it to my family on Easter and they weren’t complaining, so it’s non-vegan approved b*tches.

Ingredients:

  • 1/2 tbsp olive oil
  • 1/3 c white onion, diced
  • 2 tsp minced garlic
  • 1/2 red bell pepper, diced
  • 1 15 oz can chickpeas, save liquid from can
  • 6 oz extra firm tofu
  • 1 tbsp soy sauce or liquid amino
  • 1/4 c ketchup
  • 1/2 tsp liquid smoke, optional
  • 1 packet of meatloaf seasoning
    OR
  • 1 tsp italian seasoning
  • 2 tbsp parsley
  • 4 tbsp chickpea liquid
  • 1/2 c nondairy milk
  • 3/4 c breadcrumbs
  • 3/4-1 c oats

Instructions:

  1. Preheat the oven to 375 degrees, and lightly grease a 9 in. loaf pan or line with parchment paper to avoid sticking.
  2. Saute onion, garlic, and bell pepper until soft and fragrant, about 5 minutes on medium heat, remove from heat.
  3. Mash the chickpeas with a fork or potato masher until they are broken up but not mushy or pasty. Crumble in the tofu AFTER you have pressed it a few times with a dish rag or paper towels to remove some moisture. Add in cooked veggies, soy sauce, ketchup, liquid smoke, and meatloaf seasoning. Mix well.
  4. Add in the chickpea liquid, milk, and breadcrumbs, stir to combine, add oats 1/4 c at a time, mixing until the mixture holds together well and can be formed (holds in a ball shape). Transfer to the loaf pan, flatten, and place in the oven for 35 minutes.
  5. Remove and top with ketchup moving width-wise from top to bottom (refer to picture), and cook another 15 minutes. Remove and let sit at least 10 minutes before slicing so it holds better.

Oil-Free Kale, Quinoa & Veggie Salad

Another kale salad y’all!

The first one was just so dang good, I needed to make anotha one. This time getting a little more creative with new veggies. I’ve still got my ass intermittent fasting and eating healthy, but this salad doesn’t make me sad about being healthy, and it’s so filling. Thinking about putting a meal plan together if I can see a noticeable difference in a couple more weeks, got all this quarantine time!

Ingredients:

  • 2 c water
  • 1 c quinoa
  • 2 tbsp water
  • 2 c shredded carrots
  • 2 limes
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp chipotle powder
  • 2 c frozen corn
  • 1 red pepper, thinly sliced
  • 4 c roughly chopped kale, with ribs removed (huge center stem)
  • 2 15 oz cans of black beans, rinsed and drained
  • Cilantro

Instructions:

  1. Start the quinoa, in a small saucepan boil 2 cups of water, add in quinoa and cook about 15 minutes until the water has been absorbed.
  2. In a small frying pan, heat 2 tbsp water, add shredded carrots and corn, top with juice of 1 lime, and half the spices, stir. You’ll cook these for about 5-7 minutes until the water has absorbed and the carrots have softened.
  3. Get a huge ass bowl, place the kale in, add quinoa, black beans, carrots and corn, red bell pepper, the other half of the spices, juice of 1 lime, and mix. Try to get everything jumbled together, and boom you have your tasty ass, healthy ass, kale salad. If you need more spices add them to taste.

Optional dressing w oil:

  • 1 tbsp vegan mayo, 1 tbsp sriracha, 1 lime juiced. Combine all and mix, drizzle on top.

    It’s 1 serving so create more as you need.

Pesto & Garlic Breakfast Bagel

I was starving and threw this together real quick… seemed like a good one to share for all my Trader Joe’s b*tches (hollaaaa). Only 5 minutes to prepare, topped with some colorful tomatoes, I hope you enjoy.

Ingredients:

  • Everything bagel
  • 2 tbsp Trader Joe’s Vegan Kale, Cashew & Basil Pesto
  • 2 tbsp TJ’s Garlic Spread-Dip
  • 2 tbsp TJ’s Mediterranean Style hummus
  • 4 heirloom tomatoes
    Optional Toppings:
  • red pepper flakes
  • sesame seeds

Instructions:

  1. Toast your bagel, add all spreads, slice tomatoes in half, and sprinkle with optional toppings. Quick and easy, enjoy that sh*t.

Simple Oatmeal & Fruit Breakfast

I’ve been eating this every morning and not sick of it yet! Oatmeal is full of fiber and tastes great (with some maple syrup), I love it y’all, hopefully you do too. Suuuper simple right here, cooks up quick and served with a side of fruit.

Ingredients:

  • 1 c water or milk of choice
  • 1/2 c oats
  • dash of cinnamon
  • 2 tbsp raisins
  • 1 tbsp maple syrup

Optional to enjoy on the side:

  • strawberries
  • blueberries
  • grapes

Instructions:

  1. Boil water, add oats and cook stirring occasionally until the water has been absorbed, about 5-10 minutes. Add in a dash of cinnamon, raisins, maple syrup, and stir that sh*t up. Fin.

Spiced Cauliflower Rice and Beans

Hello tasty ass rice without the guilt of carb overload! A quick recipe that can be a side dish, a main dish, a guilt-free dish, whatever your heart desires… whichever choice, it’s gon’ be bomb af. I used this recipe in my kale salad (previous post) and they went so well together. All I gotta say is buckle up for some yum.

Can be served hot or cold.

Ingredients:

  • 2 tbsp water
  • 3 garlic cloves, minced
  • 1/4 onion, diced
  • 4 c riced cauliflower
  • 1 tsp paprika
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 15 oz can black beans, rinsed and drained (any bean will work)
  • 1 cucumber, diced
  • 1 avocado, diced
  • 1 roma tomato, diced

Instructions:

  1. Heat up the water in a large skillet, cook onion and garlic until fragrant. Add in the cauliflower, all spices, stir and cook for 10-15 minutes until cauli rice is cooked, add in the beans and cook another five minutes. BOOM 20 minutes later, your ass can enjoy.