If we were to become our favorite foods… I’d be a potato. I f*cking love all things potato. And my favorite potato dish is hash browns, so naturally I’m here posting about hash browns. When I lived in New York, my first year of college, I was poor af (like most college students I think?) and came to know the server at a café I would go to all the time since it was pretty cheap. I told him this particular morning I didn’t have much and if he could hook it up with some hash browns for $5. He said “No problem,” and brought me a casserole sized tin for a lasagna or eggplant parm out packed with potato gold. I couldn’t believe how f*cking amazing that guy was. And every time I came back he would do the same thing. The hash browns, by the way, were so mother lovin’ good.
BUT, what else is satisfying? I’ll tell you what, mixing up regular potato hash browns with some high vitamin sweet potatoes is what. Get a li’l more bang for your buck (in the health department). Just ignore that part where I add a bit of butter. They turned out crispy and full of even more flavor by adding in the sweet potato.
Set up your food processor for shredding, and shred all three potatoes. You can also hand shred. Heat up your griddle on medium-high while you do the following step. You’ll grab a kitchen cloth and press all of the liquid out you can over the sink from the potatoes to get as dry as possible. Add the shredded potatoes to a bowl and stir in the spices, mixing well.
Add your butter to the griddle and move it around to cover all the edges, and make sure it’s sizzling hot. Form the potatoes on the pan to look like hash browns, so flatten them down.
You’ll cook on one side for 3-4 minutes, checking to make sure they aren’t burning, looking for a crispy golden color or deliciousness. Once reached, flip and cook another 3-4 minutes.
It’s Fall b*tches! That means pumpkin errythang. Pumpkin spice lattes, pumpkin pie, and these tasty ass vegan pumpkin waffles. I had these alongside my vegan soyrizo chilaquiles, sweet potato hashbrowns, and homemade biscuits & gravy. These waffles were the perfect sweet touch to all that savory-mess, I mean savory-ness breakfast.
And the reason for all the food? I was hungover and needed a fat breakfast with lots and lots of leftovers so I could have breakfast all day. Honestly I had enough breakfast for half the week.
Dress these babies up with some sizurp (maple syrup obv), and vegan butter if you’re feeling like going mf big. The amount produced was around eight to ten waffles which can serve five hungry people as a side, or three to four peeps as a main course. If you have pumpkin spice seasoning, feel free to add a dash of that to the mix as well, it’ll only get better.
They also freeze really well, to reheat you just pop them in a toaster oven for maybe eight minutes or in a toaster until heated through.
Plug in your waffle maker because the batter will be ready quick.
Mix all your dry ingredients in a medium sized bowl.
Mix all your wet ingredients in a large bowl.
Stir in the dry ingredients with the wet ingredients until combined and the consistency of pancake batter or honey.
I scooped two spoonful’s into my mini waffle maker but you can maybe do a 1/3 cup in a normal sized one. Once heated all the way through you can serve immediately with maple syrup and your favorite vegan butter.
I’m coming in hot with some tasty ass chilaquiles for all you fitveggielifers 🙂 I was hungover af and decided my cure would be to cook a four course breakfast for two… like any reasonable hungover chef Boyardee. I modified Thug Kitchen‘s chilaquiles, replacing the tofu for soyrizo, a good mf move. I wasn’t going to let not having tofu stop me from eating a fat ass brekky.
For anyone who has continued reading (cue the over-explanation of extra nonsense for google analytics and higher ratings), I skipped making a fresh salsa for store bought red “restaurant style”. I’ve never tried with green salsa so if anyone switches it up, holla at me and let me know if it’s tasty. I usually over salsa because I like my chilaquiles to be extra soggy, so feel free to leave some off if you like more of a solid chip over mooshy chips.
I also like my shit spicy, so if you don’t like extra heat I would opt for skipping the jalapenos. The spicy kick is my favorite part of any savory breakfast. I also snuck in some spinach, making this a lil bit more healthy on the low. I have a hard time enjoying spinach by itself but in this dish, *chef’s kiss*.
Preheat the oven to 400 degrees. Cut your tortillas like a pizza into 8 slices and lay out on one or two sheet pans and throw in for 20 minutes. Mix them around half way through.
As the tortillas cook, heat up a large skillet on medium heat. Squeeze in the soyrizo and stir up allowing to heat all the way through and cook off some of the moisture. Maybe 5-10 minutes. Empty into a bowl, set aside, and put the pan back on the heat without wiping clean.
Add a tablespoon of oil, then add the onion, bell pepper, jalapeños, and garlic on medium heat for 3-5 minutes to soften and become fragrant. Add the spinach and wilt for about 30 seconds.
The chips should be done now, so let the layering begin. Place half of the chips in the skillet, add in the veggie broth, half the soyrizo, and half of the salsa. Stir and layer again with the rest of the ingredients. Cook off some of the moisture for another minute or two and serve that sh*t. I topped mine with cilantro, chopped onion and avocado.
Accompanied with spicy cashew queso! This was an accident… I was going for a cream but it tasted cheesy af. Not gonna lie, this took a bit to cook but it’s well worth the wait with so many bomb ass flavors in one dish. I had a bunch of random ingredients and kinda threw it all in here before they went bad, and every time I do this I’m far from disappointed.
It’s about 45 minutes from start to finish, I’d definitely start with the cashews first, so they can soak for at least 30 minutes. While they are soaking you’ll be cookin’ up that chili.
Glad to be back, I’ve been cooking just haven’t taken the time to get any recipes up here… maybe this is the time I get consistent??
1 1/2 c cashews
2 tbsp sriracha
6 tbsp water, more or less until desired consistency
Bomb Ass Tasty Ass Bacon Soyrizo Chili
1-2 tbsp olive oil
1 shallot or half an onion, diced
2 tbsp garlic, minced
1/2 sweet potato, diced
1/2 red bell pepper, diced
1 jalapeno, minced
2 tbsp chili powder
1 tbsp cumin
1/2 tsp paprika
1/2 tsp cayenne pepper
1 tsp oregeno
1 tsp garlic powder
Salt and pepper to taste
2 slices SweetEarth Bacon, or your fav ****already pan fried and cooked****
1/2 c finely diced mushrooms, minced or food processed until tiny little bits
1/2 container soyrizo
1 c veggie broth or water
1 15oz can diced tomatoes
1 15oz can black beans, don’t drain
First things first, soak those mf cashews in some hot ass water.
Heat up a large skillet on medium heat, add oil and after warmed, add shallot or onion and garlic. Allow to become fragrant, stirring frequently. After the onion is translucent and smelling bomb, add the sweet potato, red bell pepper, and jalapeno giving a good stir.
Add all the spices, making sure to stir everything in coating the veggies. Add in the bacon, mushrooms, and soyrizo, allowing the mushrooms to release some of their moisture. Cook for about 5 minutes and stir regularly.
Finish it off with the veggie broth, diced tomatoes, and beans. Allow to simmer on low for 30 minutes, you’ll know it’s finished when the sweet potatoes are soft, and some of the liquid has been cooked off and it’s ready to eat!!
For the queso, you’ll drain the water from the cashews and throw them in a blender, add the lime, sriracha, and water, blend until smooth.
I topped my bowl with the spicy cashew queso and cubes of avocado, along with some chips on the side. Enjoy that sh*t.
This one is thiccccc af if you’re into that kind of thing. Another super simple dressing/sauce recipe. I’ve used it on salad, chili, and as pizza sauce. It could easily be added to a pasta dish, a bowl of some sort, anything that is dry and needs some life. It has less than five ingredients so it’ll be easy to throw together and enjoyed.
1 c cashews, soaked for 15 min in hot water
2 tbsp lime juice
6 tbsp garlic, minced
2 tbsp sriracha
1/4 c-1/2 c water, add as needed to preference
Make sure to soak cashews for at least 15 minutes.
In a food processor add all ingredients and blend until smooth, add water as needed if you wanted a runnier/thicker sauce.
Tasty lil topper for salads, chili, bowls… whatever your heart desires. I’ve personally tried it on chili and a salad, and both were bomb. It’s a really easy recipe that I half followed from a random pin on pinterest and half added ingredients that sounded tasty at the time.
That’s about all I can think of saying about a dressing… sometimes I wonder about those who can write 17 paragraphs about something as simple, how do you do it? Maybe I’m lazy… or maybe I won’t sit here and force myself to make sure the Google algorithm deems this post worthy and high on the search results of “cilantro lime dressing”. Okay, rant over, get that booty in the mf kitchen.
1 bunch cilantro, stems removed
2 cloves of garlic
1/4 c vegan mayo
2 limes, juiced
2 tbsp olive oil
Place all ingredients into a food processor or bullet (that’s what I used) and run until smooth. Ready to be had baby.
The pasta salad I made earlier this week inspired a quinoa salad with a twist… the “healthier” version. I still can’t decide if I like the pasta or the quinoa more. Anyway, really simple recipe and pretty healthy. I made enough to last me the week for lunch, so it’s a good meal prep recipe.
1 c quinoa uncooked
For the butternut squash
1 tbsp oil, more as needed
1 c butternut squash, diced
1 tbsp garlic minced
salt and pepper to taste
dash of cayenne
1/4 tsp paprika
1 tsp chili powder
Veggies for the salad
1 red bell pepper diced
1 cucumber diced
1 c corn
1 small onion diced
2 small tomatoes diced
1 c cilantro
For the dressing
2 tbsp lime
2 tbsp sriracha
1/3 c veganaise
dash of chili powder
Cook the quinoa according to the package.
Heat the oil in a medium pan, add in the garlic for a minute until fragrant, and add the butternut squash, followed by all the spices, mixing well. If it’s a little dry add a touch more oil or a couple tablespoons of water or broth. Cook for 5 minutes, stir and cook another 5 minutes until crispy and you can pierce easily with a fork.
Prepare the dressing, mix all ingredients together in a small bowl, set aside.
In a large bowl, add all of the veggies except for the cilantro, prepared quinoa, butternut squash and stir. Mix in the dressing and once the temperature has cooled a bit, mix in the cilantro and enjoy.
Left my comfort zone of safe recipes and sooo glad I did. These little pockets of yum aren’t difficult to make and feel like the ultimate comfort food. There’s a mini movie about a steamed bun, “Bao” and since watching I have been thinking about whipping some up, finally I have!
They aren’t the prettiest, but taste is spot on. I think I may have fried the wrong side first? Either way it works, and they didn’t take long to steam. Using a combo of pan frying and steaming, you get a really nice fusion of firm and soft. So, go on and get-cho ass in the kitchen to fire these babies up. This amazing recipe is from Bianca Zapatka, made by Bianca.
2/3 c warm water approx 95 degrees (35 C)
2 1/4 tsp instant yeast
1 tsp sugar
2 1/2 c all-purpose flour + more for dusting
1-2 tbsp sesame oil for frying
1 stick leek finely chopped
7 oz white cabbage shredded
1 large carrot shredded
1 red bell pepper finely chopped
2 garlic cloves minced
7 oz tofu, crumbled
1 tbsp soy sauce or tamari
salt to tast
1 tsp chili paste or sriracha
1 tbsp oil
1/4 c water
To serve (optional)
2 tbsp sesame seeds
chopped green onions Dipping sauce
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp agave syrup
1/4 tsp sesame oil
1/2 tsp srirach or chili paste
For the dough
Mix the yeast with the water and sugar in a small bowl and set aside for around 5 minutes.
Whisk together the flour and a pinch of salt in a large bowl. Pour in the water with yeast slowly and stir with a chopstick (or wooden spoon) until it clumps together. Transfer to a work surface and knead with your hands (or use a mixer with dough hooks) until a smooth and soft dough forms, about 5 minutes.
Put the dough back in the bowl, cover and let rest for about 45 minutes, or until the ball has doubled in size.
Preparing the filling
Heat the oil in a pan and finely chop the vegetables. Add the leek, cabbage, carrots, bell pepper, and garlic to the pan and sauté for 2-3 minutes, until the veggies are slightly tender.
Then crumble the tofu in (it doesn’t have to be super small but broken up like chunky ground meat), soy sauce, salt and chili to taste. Mix well, cook off a bit of excess liquid from the tofu for about 3-4 minutes, and set aside to cool.
Assembling the buns
Once the dough has doubled in size, punch it down, knead it briefly to remove all air bubbles.
Then roll it into a long log and cut into 10 pieces. Work with one piece at a time and cover the rest with a clean kitchen towel to prevent from drying out.
Flatten one piece of dough with your palm and roll it into a round wrapper with thinner edges, about 4.7 in (12 cm) in diameter.
Add about 2-3 tbsp of filling to the center, then fold the bun up and around the filling, making sure you deal the top. Repeat until all the buns are assembled. *Attached is a little photo to help visualize closing the bun.
Cooking the buns
Heat the oil in a non-stick pan over medium heat. Place the buns in the pan with the pinched side up (make sure to not overcrowd the pan), and cook for about 2-3 minutes. Once the bottoms are golden-brown and crispy, flip them over and carefully, pour in 1/4 c water to create steam. Immediately cover the pan, reduce to low heat and allow buns to steam for about 10 minutes, or until the water has evaporated.
Remove from pan, sprinkle with sesame seeds and green onions, and serve with the dipping sauce. Enjoy that sh*t.
If there was one recipe I could have anyone try from anything I’ve ever posted… it would be these lil babies because holy sh*t. I keep checking for crack in the ingredients list (haha). But in all seriousness, if you’re looking to show up anyone at some bake off or win over your in-laws, this is the recipe.
They are incredibly moist, and contain the perfect mixture of banana and cinnamon tastiness. I used bananas that were about to start oozing because of how soft the peel got, and they were completely brown… maybe this is why they tasted like heaven? I found this recipe on Dirty Blonde Vegan, made by the lovely Erin. Also shout out to Erin for one of my new favorite recipes.
2/3 cup granulated sugar(choose organic to be sure it’s vegan)
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup mashed ripe banana (approximately 2 small bananas)
1 tsp vanilla extract
1 & 2/3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
Cinnamon toast topping
1/4 cup granulated sugar
1/2-3/4 tsp ground cinnamon
Preheat the oven to 375F.
Line your 12 count, standard size muffin tin, with paper baking cups and spray each cup with non stick spray. Set muffin tin aside.
In a mixing bowl, mash two overripe (brown spots/patches are the softest and sweetest) bananas with a fork.
Add the sugar, applesauce, vegetable oil, and vanilla extract. Use a whisk to combine well. Some clumps from the bananas are expected.
Add the flour, baking soda, salt, and cinnamon (1/2 tsp) and mix to just combine the wet and dry ingredients into a batter. It will be thick, but do not over mix. Stop mixing when you can no longer see dry flour anywhere.
Spoon the batter into the pre-greased muffin cups. The batter should be exactly the right amount to divide evenly between the 12 cups with no extra. (As a rule, muffin cups should be filled about 80% full to allow for rising in the oven.)
In a small bowl, combine 1/4 cup of sugar with 1/2-3/4 tsp of ground cinnamon to make the cinnamon-sugar topping. Mix with a spoon.
Sprinkle the cinnamon-sugar topping over the twelve muffins with the spoon. Divide the topping evenly over each muffin top.
Bake for 17-22 minutes at 375F. Muffins are done when a toothpick inserted into the muffin comes out clean, with no sticky batter on it. Resist the urge to open the oven during the first 15 minutes of baking, this is when the muffins are rising the most!
Cool the muffins in the muffin tin for 5 minutes, then transfer to a cooling rack. Enjoy!
Baking times vary by ovens, so start checking the muffins at 17 minutes, and remove from the oven when a toothpick inserted into the center of a muffin comes out clean (no batter stuck to it).
For Gluten-Free: Substitute a gluten-free flour mix (such as Bob’s Red Mill) for the flour.
For Oil-Free: Use additional applesauce instead of the vegetable oil. This may result in a denser, but still delicious, muffin.
Back in the kitchen and recreated this banger. I was scrolling through Pinterest and saw this recipe, in all of its carb-loaded glory, and knew I needed to chef it up (although this dish doesn’t call for much effort at all).
So, if you’re also a fan of pasta covered in a creamy, southwest dressing, getcho butt in the kitchen and try this one out.