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.
If you’re vegan and have been craving a good breakfast for those mornings after a long night out (a.k.a. a cure for your hangover), your wait is over!
This is one of my favorite breakfasts, it’s full of so many delicious veggies and on top of that soy chorizo! Sooo so so good and filling. Takes about 30 minutes to put together and tastes just as great as leftovers. I like to top mine with avocado and sriracha. I didn’t have cilantro but if you do, throw some on top because it’ll only make this dish that much better.
3 tbsp olive oil
2 cloves of garlic, minced
2 sweet potatoes, diced (no larger than the size of a dime)
3 red potatoes, diced (no larger than the size of a dime)
1/2 tsp salt and pepper
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, diced
1 jalapeno, minced
1 package soy chorizo
Heat a large pan over medium heat and add the olive oil. Allow that to heat up and add in the garlic for about 30 seconds
Add in the potatoes and mix, coating in the oil, then let cook for about five minutes before stirring. Give a toss around, and cook for another 3-5 minutes.
Add in the bell peppers, onion, and jalapeno, stir, and cook for an additional 3-5 minutes.
Add in the soy chorizo, mix well and cook for an additional 3-5 minutes. Fork the potatoes and see if it pierces easily, if not continue cooking or serve! Add toppings and enjoy!
A big and healthy salad that’s PACKED with flavor and nutrition. This week I’m aiming to eat better, my body hasn’t been too thrilled with my latest food choices consisting of take-out… So here’s to a healthy week!
This was a spur of the moment recipe, all I knew was I wanted to have beets (the ones from Trader Joe’s oh my goodness), roasted carrots (colorful!), and roasted brussel sprouts… what better way to get that all together than over arugula and quinoa. I wish I had a few more ingredients, like clementines and balsamic glaze, but I made do.
The dressing I used was a refrigerated green goddess dressing from Trader Joe’s, I thought it went pretty well with the salad, but another option I’m going to try out is balsamic glaze and freshly squeezed lemon juice.
6 carrots, peeled and sliced into ovals (instead of chopping straight down, cut at angle)
2 tsp olive oil
salt and pepper to taste
garlic powder to taste
1 lb of brussel sprouts, stems cut and halved
8 oz package of baby beets (from Trader Joe’s) OR 3-4 cooked beets, cut into 1/4 inch slices
1 cup of uncooked quinoa
package of arugula
handful of walnut pieces (per serving)
1 clementine, peeled and seperated (per serving)
optional choices for dressings
green goddess dressing from trader joes
freshly squeezed lemon juice
Preheat your oven to 375 degrees.
Line a baking sheet with tinfoil or parchment paper, and place your carrots. Drizzle with one tsp of olive oil, saving the other tsp for the brussel sprouts, and give the carrots a good mix. Sprinkle with salt and pepper, and a hefty dash of garlic powder. Place in the oven for 20 minutes, giving them a little shuffle half way through.
While the carrots are in, line another baking sheet and place your brussel sprouts on with the other tsp of olive oil and mix. Then, make sure all brussel sprouts are face down, sprinkle with salt and pepper, and garlic powder. Make sure the lower rack isn’t on the bottom and when the carrots have 15 minutes left you can place these in there.
While those cook, get your quinoa ready, and cook according to package.
Remove the carrots and set aside in a bowl, they can cool while the brussel sprouts continue to cook for another 10 minutes after flipping cut-side up.
Once those are done, and hopefully the quinoa is ready, you’ll place 1/3-1/2 cup of quinoa down, followed by a cup of arugula, and topped with brussel sprouts, carrots, and beets. I used about 1/2-3/4 cups of each. Top with a handful of walnuts, the clementine pieces, and your dressing of choice. It doesn’t need a lot!
Been slacking on staying consistent but I’m back and better! I’ve been so busy traveling, I went to Michigan and San Fran, it was so much fun, but I’m coming in hot with a killer new recipe. It has a special ingredient thanks to Healthy Midwestern Girl, I added and it made it one of my new favorite chili recipes… It gives it the perfect chili look and consistency that I’ve been missing as a vegan.
This recipe doesn’t take that long to throw together, you basically are going to saute the veggies and then bring everything to a boil, and bam! It’s chili time. I like to eat mine with chips or cornbread… I’ll make sure I get a post for that recipe soon.
I started off sauteing the onion and garlic for a couple of minutes, adding the bell pepper, and jalapenos if you like the extra spice! Followed by the diced tomatoes and giving it all a stir. I let it start to simmer before throwing in the secret ingredient…
Mushrooms!! Throw a package of these into your food processor/chopper and voila, you have that thick “meat” crumbly chili consistency that makes for AMAZING chili. You throw that in your pot and mix.
You’ll add all your spices at this point, making any adjustments you want, more spicy/less spicy (cut the cayenne), and two cans of beans — kidney and black beans. For mine, I poured in the black beans with the juice from the can and rinsed and drained the kidney beans. It gives the dish more liquid but doesn’t take in allll the sodium from two cans of beans, which can add up.
Lastly I added liquid smoke, just to add a bit more flavor, it’s totally optional though. But from here you’ll just let it simmer and cook for about 10 minutes, and then you can enjoy!
2 tbsp olive oil
2 small red onions OR 1 large red onion, diced
4 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1-2 jalapenos, minced (optional)
28 oz can diced tomatoes (or stewed, or crushed)
8 oz package cremini mushrooms
2-3 tbsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp cayenne pepper
14 oz can black beans, with juices
14 oz can pinto beans, rinsed and drained
1/4 tsp liquid smoke (optional)
Start by heating up the olive oil on medium hot in a large pot. Once heated add your onion and garlic, sauteing for a few minutes, 2-3, until fragrant. Add the bell peppers and jalapeno, cooking for about 5 minutes until everything softens.
Pour in the tomatoes with all the juices and give everything a stir and simmer for about 5 minutes.
While the veggies simmer, throw in your package of mushrooms (rinse first) into your food chopper and process until the mushroom is very fine and crumbly looking. I did this in two separate batches, if you don’t have a food chopper, hand chop until the mushrooms are minced. You’ll transfer this into the pot and continue simmering.
Add in your spices, black beans with juices from the can, and kidney beans rinsed and drained. Finally, add in your liquid smoke, give everything a big stir and let cook for another 5-10 minutes to combine ingredients and spices, stirring occasionally.
Oh myyyy pizza. Love it. Love everything about it. This week I’ve been feeling exhausted from work and needed some carb-filled food to pick me up haha. The only thing with pizza is that you have to make the dough and let it rise. If the dough was pre-made the process of making a pizza wouldn’t take that long, but since I didn’t pre-make it, the whole process took about an hour and a half. I had the time so I guess it didn’t matter.
I’ve never made this kind of pizza and I was pleasantly surprised. It turned out super delicious and I ate more than I’d care to admit.
1 1/2 c warm water
2 packets (1/4 ounce each) active dry yeast
2 tsps granulated sugar
1 tsp garlic powder
1 tsp basil
1/4 c olive oil, plus more for drizzling and bowl
1 tsp salt
4 c all purpose (or whole wheat) flour, plus more for work surface
1 tbsp cornmeal
1 tsp olive oil
1/2 zucchini, cut in half long ways and sliced into half moons
1/2 onion, diced
4 garlic cloves, minced
1 jalapeno, thinly sliced into full circles
1 tomato, sliced
1 green bell pepper, halved and sliced
1 bunch of cilantro, chopped
1/4 -1/2 c Thai red sauce/Thai curry sauce, anything close to this will work
Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about five minutes. Whisk in sugar, spices, oil, and salt. Add flour and stir until a sticky dough forms.
Lightly brush the inside of the bowl with olive oil. Place dough inside and drizzle a little olive oil on top. Cover with a plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour. (start with veggie prep at this time)
Turn out onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round.
Divide into two medium sized pizzas, three small pizzas or leave as one large pizza, rolling it out to your desired thickness.
Get a sheet pan and cover the bottom with cornmeal and place pizza(s) on one or multiple sheet pans, in preparation for topping.
Preheat oven to 375 degrees.
Heat up the olive oil in a medium sized pan, and add your zucchini and onion over medium heat for about five-seven minutes, just to soften them up.
Have the rest of your veggies prepared and ready to top.
Making the Pizza
Optional: brush the edges of your dough with olive oil.
With your dough and toppings ready, you will cover the base with the Thai sauce you chose, about 3/4 in. from the edge cover it generously.
Top it with the zucchini and onions, bell pepper, tomato, jalapeno, and garlic, place in the oven and cook for 11-13 minutes.
Once removed from the oven, you will top with cilantro, peanut sauce, and sriracha if you like the extra spice. Cut it up and enjoy it hot!
I think I have a cauliflower addiction. I eat so much of it, but it’s just so versatile! This is a new recipe I got from mealz.com and let me tell you, sooooo good. I ate way too much. I always get scared using batter because sometimes I really mess those recipes up, but this one was really simple and turned out great.
This recipe does take some time to put together, so planning ahead and making sure you have about an hour to put it together and then cook is important! Trust me though, it’s so worth it.
1 large cauliflower head
1.5 c almond/soy milk
1 c flour
1 tsp sea salt
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp paprika
1 tbsp olive oil/grapeseed oil
3/4 c vegan buffalo sauce
Vegan Buffalo Sauce
3/4 c hot sauce
2 tbsp olive oil/grapeseed oil
1/4 tsp garlic powder
Preheat oven to 450 degrees. Line a large baking sheet with parchment paper. Cut cauliflower into big bite-size florets (see more pics on my blog). Set aside.
Mix 1 cup flour, 1.5 cups milk (2% dairy milk or unsweetened non-dairy milk), 1 teaspoon each salt and garlic powder, 1/2 teaspoon each paprika and pepper, and 1 tablespoon coconut oil.
Dip florets into batter, gently shake off excess. Place on baking sheet in a single layer with as much space between florets as possible.
Bake at 450 degrees for 18-20 minutes. Gently flip. Cook for another 12-15 minutes.
Meanwhile, make the buffalo sauce (if using). Combine 2 tablespoons coconut oil, 3/4 cup hot sauce and 1/4 tsp garlic powder in a small sauce pan. Heat over low heat for 3-5 minutes.
When cauliflower is finished, allow to cool slightly then add to a mixing bowl. Pour sauce (in this case buffalo) over the “wings” and gently toss to coat. Bake for another 10 minutes.