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 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.

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.

Kale & Black Bean Salad

Looking for all my healthy b*tches… this one’s for you. There is no oil, it’s low in fat, and high in protein. I’ve been trying intermittent fasting and during my feeding times I’m aiming to eat healthy af, thus leading to this salad of greatness.

Ingredients:

  • 2 tbsp water
  • 3 cloves of garlic, minced
  • 1/2 red onion, diced
  • 4 c cauliflower, riced
  • 1 tsp paprika
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 15 oz can of black beans, rinsed and drained
  • 1 cucumber, diced
  • 2 roma tomatoes, diced
  • 1 1/2 c kale, chopped
  • 2 c quinoa, cooked
  • 2 large limes

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.
  2. Transfer to a pretty large bowl, add in the rest of the vegetables, and squeeze both limes over the top of the salad, mixing one last time. It’s now ready for you to enjoy that sh*t.

Tasty A** Guacamole

Trying to stay busy during all this quarantine time, one of my goals is to focus on posting more… keeping it simple with this one. Guacamole b*tches. A tasty ass dip that I always eat too much of.

Ingredients:

  • 4 avocados
  • 1/2 red onion, diced
  • 1 roma tomato, diced
  • 4 garlic cloves, minced
  • 1 tsp salt & pepper (more if needed)
  • 1/2 tsp paprika
  • 1 large lime

Instructions:

  1. Halve avocados, de-seed, scrape out into a medium sized bowl, and mash with a fork. Add the rest of the ingredients, except half of the lime, and stir. It’s ready to eat! If there are leftovers or you’re making this ahead, squeeze the rest of the lime over the guac so it doesn’t get brown and nasty.

BBQ Spaghetti Squash

Low carb recipe b*tches. Pretty much a how-to bbq spaghetti squash, I’ll also have a recipe for diy pasta sauce for some spaghetti squash spaghetti. Crisping it up on the grill brings on another world of flavors, it’s my preferred method now.

Ingredients:

  • 1 medium size spaghetti squash, halved and deseed with spoon
  • 2 tbsp olive oil
  • 2 tbsp minced garlic
  • salt and pepper to taste

Instructions:

  1. Get the grill started at medium heat. Place the squash flesh side up, pour 1 tbsp of olive oil on each half, rub it in with your hands covering all of the open squash, rub in a tbsp of garlic into each half and top with salt and pepper. Once the grill is heated, place the squash flesh side down, some of the garlic might fall but that’s okay, leave for 30 minutes with the lid closed. After 30 minutes, flip so the out shell is down and flesh is up, for 20 minutes. Check every 5 minutes after that, piercing the squash with a fork, once it goes through easily it’s ready… overall cook time is around 50-60 minutes.
  2. Remove from the grill, and let cool for at least 10 minutes. Once cooled, use a fork to carve out all of the flesh which will look like spaghetti! Scrape it all out, and top with some pasta sauce and veggie meatballs!

Veggie Sauce:

1 15 oz can of diced tomatoes
2 tbsp garlic
1 tbsp dried basil or 5 fresh basil leaves
1 tbsp oregeno
salt and pepper

Blend in a blender and toss with your spaghetti squash! I also added in Gardein Meatless Meatballs.

Filling & Flavorful Lentil Chili

Where my chili lovers at? This recipe is amazeballs, I think I say that about all my chili recipes… so here’s to my chili eating fools. It’s filling, it’s tasty and pair it alongside some cornbread, you can’t go wrong.

Ingredients:

  • 2 tbsp water, more as needed
  • 1/2 onion
  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 bell pepper, diced
  • 3/4 c lentils
  • 2 c water
  • 1 15 oz can of diced tomatoes
  • 1/4 tsp paprika
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • pepper to taste
  • 1 15 oz can of black beans with juices
  • 1 15 oz can of kidney beans, rinsed
  • 7-8 baby mushrooms

Instructions:

In a large sauce pan, heat 2 tbsp water, add in the onion and garlic, once translucent add in the jalapeno and bell pepper. After about 2-4 minutes, and everything is soft, add lentils and water. Give a nice stir, add diced tomatoes, all spices, and beans. Cook for about 20 minutes until almost all of the liquid has evaporated, add in the mushrooms, stir and cook for another 10 minutes. Add any spices you feel are missing, and enjoy!

**optional cook up some cornbread according to package or fritos!