Well, after months on end of not cooking, I’m back with a long ass recipe that’s filled with luuuuv. This is a crazy combo of ingredients but so good, and is worth a try b*tchez.
Mmm you see that?
Get to cookin’.
For the spaghetti squash
1 tbsp olive oil
2 tbsp minced garlic
2 tbsp minced ginger
For the cauliflower
1 head of cauliflower, cut into florets
1 can full fat coconut milk
3 c panko breadcrumbs (more as needed
1/2 c ground flaxseed
2 tbsp garlic powder
2 tsp sesame seeds
1/2 tsp black pepper
For the cabbage
1 tsp olive oil
1/4 c veggie broth
1 tbsp soy sauce
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp chili garlic sauce
3 cups cabbage slaw (carrots and cabbage thinly sliced)
1/2 red bell pepper, thinly sliced
1 tbsp peanut butter
1 tbsp soy sauce
1/4 c water (more if needed)
Cooking the squash
Preheat the oven to 400 degrees, cut the spaghetti squash in half, using a spoon carve out the seeds and stringy pulp. Once they are cleaned up, pour a tbsp or so into your hands and rub into the open halves of both squash, covering generously. Season with pepper, rub in the garlic and ginger, and place face down on a baking sheet. Bake for 30-45 minutes, or until the outer flesh is soft and can be pierced with a fork. (Baking time varies so much based on the size and thickness of the squash.)
Cooking the cauliflower **don’t start this step until the squash is about to be removed from the oven
Get out two medium sized bowls, in one bowl pour the can of coconut milk, add juice of one lime, and mix well. In the other bowl add in the panko, flax, garlic powder and sesame seeds, mix well and now you are ready for the fun. I grab a handful of cauliflower florets and coat well in the coconut milk, and then one by one coat with the breadcrumbs… it’s tedious. Then place on a baking sheet. Repeat until all are coated, and bake at 400 degrees for 15 minutes, flip, and cook for another 15 minutes. **Alternative way of coating the cauliflower when low on time, two large gallon zip lock bags, in one add the coconut milk, and in the other the breadcrumb mix. Throw in all the cauliflower in bag 1, shake well and then after getting excess coconut milk off, place in bag 2 and shake until majority of the cauliflower is covered, then bake.
Cooking the cabbage
Before cooking the cabbage, you want to have your sauce ready so you don’t burn up the cabbage, in a small bowl mix the veggie broth, soy sauce, garlic, ginger, and chili garlic sauce, stir to combine.
Heat the olive oil in a large skillet over medium heat, once warmed up add the cabbage and bell pepper, cook for about 30 seconds and add in the sauce, mixing everything really well. Cook for about 5-10 minutes, until the cabbage is wilted and bell peppers are soft. Scrape in the spaghetti squash, mixing everything together and cook another five minutes. Top with a bit of black pepper, and it’s ready.
Making the sauce
In a food processor combine all ingredients, and mix until smooth. If not thin enough add water.
PLATE IT!!!!! I did spaghetti squash on bottom, followed by cauliflower, sauce, peanuts, and lime if you want a little more pzazz.
Holy f*ck this was good. I’m definitely a fan of jackfruit and love how it pulls apart so nicely. Very weird that it’s a fruit though…
This recipe is soooo easy like all I had to do was prepare the coleslaw. It’s one of my more simple and easy recipes, very suiting for a lazy ass day of not wanting to meal prep and cook an extravagant meal but still feel satisfied. My (non-vegan) brother also approved this message.
1 c green cabbage, thinly sliced
1 c purple cabbage, thinly sliced
1 carrot, grated
1/2 c vegan mayonnaise
2 tbsp apple cider vinegar
2 tbsp sugar
1/2 tsp salt
1/8 tsp celery seed
1 package of BBQ jackfruit (I used Upton’s Naturals Jackfruit)
Empty contents of the BBQ jackfruit into a pan and heat it up. I added extra BBQ sauce because I like it saucy… your choice though.
While it’s heating add all cabbage ingredients into a bowl and mix thoroughly so everything is coated. Place in fridge until jackfruit is ready.
Pile the jackfruit on your bun, feel free to toast it, add a mound of slaw and enjoy!
Ummmmmmmm these are bomb af… there isn’t much more to say. You will not be disappointed and won’t want to share. But there is definitely enough to feed everybody. Try these b*tches out.
P.S. I’m really stepping my food photography game up… these look fiyaaaaa (;
1 tbsp olive oil
1/2 red onion, diced
1 jalapeno, minced
3 red potatoes, diced size of dime
1 tsp pepper
1 tsp cumin
1 tsp chili powder
1 package of soyrizo
1/2-1 14.4 oz can of black beans, drained and rinsed
2 handfuls of spinach
4 tbsp sriracha
1/4c water to thin
Heat olive oil on medium-high heat in a large pan, once heated add onion and jalapeno, cooking until fragrant and soft. Add in potatoes and spices, stir and let cook 10 minutes without stirring, use a spatula and flip everything and cook another 10 minutes without stirring.
While the potatoes cook make that saucy sauce. In a food processor add all ingredients and blend. If it isn’t thin enough add water until it’s the consistency you want. What’s nice about this sauce is you can add whatever you need to fix it to your liking. Need more spice just add sriracha and mix, more lime, add it in.
Check your potatoes and see if they are tender by using a fork to pierce them. If not, do five minute increments of letting them cook and flipping with the spatula. Add in the soyrizo when the potatoes are ready, stir and cook about five minutes. Now for your spinach, fold it in until they’ve all wilted down about 30 seconds to a minute. It’s ready to stuff in some tortillas!
Heat your tortillas either on the pan or microwave, pile this deliciousness on and top with the saucy sauce. Add any other toppings you’d like!
Nice lil salad for those days you want to eat light, but don’t think it isn’t satisfying and filling… because it is. I don’t usually eat salads like ever so that’s saying something.
spring salad mix
1 14.5 oz can of black beans drained and rinsed
1 tomato, diced
1/2 avocado, cut in cubes
frozen corn, pan fried dry until charred
4 tbsp sriracha
1/4c water to thin
Make that saucy sauce. In a food processor add all ingredients and blend. If it isn’t thin enough add water until it’s the consistency you want. What’s nice about this sauce is you can add whatever you need to fix it to your liking. Need more spice just add sriracha and mix, more lime, add it in.
Once your sauce is the taste and consistency you like, build your salad. Spring mix, black beans, top with your veggies and then finally your sauce/dressing!
This chili is a step above my others and is guaranteed to wow. Of course you can be the actual judge of that but like… for real. This sh*t is delicious.
1 tbsp olive oil
4 cloves garlic, minced
1/2 large red onion, diced
1/2 green bell pepper, diced
1 14.5 oz can of diced tomatoes
2 15 oz cans of black beans
2 tbsp chili powder
1 tbsp cumin
1/2 tsp paprika
1/2 tsp cayenne
1/2 package soyrizo
Sriracha Lime Crema
2 tbsp vegan cream cheese
1 tbsp sriracha (or more)
1 lime, juiced
add more lime or water if not thinned out enough
Heat the olive oil over medium heat, add the garlic and onion, cooking for a couple minutes until you can smell them and they’ve softened. Add the bell pepper and cook an additional minute, giving it a stir.
Add in the tomatoes, black beans (drain and rinse one of the cans), and spices. Give it a good stir and bring it to a boil. Add soyrizo, and let cook all together for about 10 minutes.
While it’s cooking, you can make the crema. You’ll add all the ingredients in a small bowl and mix into a smooth consistency, add water if you need to thin it out or add more sriracha if you want a bigger kick.
Serve the chili, spoon some of the crema on top, finish with cilantro and avocado if desired. Enjoy that sh*t!
Holy sh*t, this bagel is so good. I wasn’t even high when putting it together haha but it seems like a high creation, so many things coming together beautifully. I used to love getting bagels when I lived in New York before I was vegan, the cream cheese, the meats the hearty and strong flavors, SO GOOD.
I’ve been missing that in my life, and I thought up this little gem of a recipe and I can’t wait for you to try it, I can now have a hearty and flavorful breakfast bagel that tastes so f*cking gooood and vegan!
1 everything bagel (or any bagel of your choosing)
vegan cream cheese
Heat up your soyrizo, pan-fry on the stove by heating with no oil for a few minutes until hot or place in the microwave, check the packaging.
Toast the bagel, spread cream cheese on both or one side, sriracha on the opposite side or both, add avocado, tomato, soyrizo and enjoy as two separate pieces or a sandwich. Foodgasm ready.
Quick and easy recipe, you don’t even need to know how to cook. I love Mexican food, and this one is a classic with a twist. Ten minute recipe, so when you’re crammed for time and need to munch on something tasty, whip this mf up and enjoy.
My twist is adding soyrizo, it gives a nice flavor along with some protein, heat it up on the stove or in the microwave and add to your tostada for a delicious ass meal.
1 package soyrizo
1 15 oz can refried beans
1 tomato, diced
1/4 head of lettuce, chopped
1 avocado, optional
1-3 tbsp sriracha (however spicy you want it)
3 tbsp vegan cream cheese
juice of 1 lime
Optional sauce: In a small bowl add sriracha, cream cheese, and lime juice, mix together until combined well, add more lime or water if not thin enough, set in fridge until ready to use.
Heat up your soyrizo either in the microwave or in a pan on the stove. Lay out your tostadas, top with refried beans, soyrizo, tomato, lettuce, avocado and sriracha if desired, and the sauce if using. Enjoy that sh*t.