Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly.
Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
This will allow the mushrooms to release their water.
After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
Add sea salt and black pepper to taste.
Garnish with fresh herbs and serve.
Rest of the Dish
Preheat the oven to 350°F and lightly spray a 13X9-inch baking dish with nonstick cooking spray.
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.
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.
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.
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.
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
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
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.
Meanwhile, preheat oven to 350F.
Mix together the chia or chickpea liquid and almond milk, refrigerate for 20 minutes.
In a food processor, puree the chia egg or chickpea liquid mixture, maple, sugar, cornstarch, vanilla, vinegar, vegan butter, salt and cinnamon.
Stir in the pecan halves.
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.
Roll the second disk out and using a cookie cutter (or free-form with a knife) cut out leaf shapes.
Pour the filling into the shell and press the leaf shapes all around the edge.
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.
Allow to cool completely before slicing and serving.
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.
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
Preheat the oven to 375 degrees, and lightly grease a 9 in. loaf pan or line with parchment paper to avoid sticking.
Saute onion, garlic, and bell pepper until soft and fragrant, about 5 minutes on medium heat, remove from heat.
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.
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.
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.
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!
2 c water
1 c quinoa
2 tbsp water
2 c shredded carrots
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
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.
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.
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.
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.
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.
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:
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.
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.
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
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.
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.
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
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.
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.
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.
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
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.
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.
1 medium size spaghetti squash, halved and deseed with spoon
2 tbsp olive oil
2 tbsp minced garlic
salt and pepper to taste
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.
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!
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.