Butternut Squash & Chickpea Indian Curry

Cue the stress eating, this year is so overwhelming, I need a distraction and what better way to distract than with some new recipes full of comfort. This curry surprised me, since I just threw together a few ingredients, have never cooked with curry, and wasn’t sure what I was doing, it turned out great!

I used full fat coconut milk because ya girl wants to get them gains, but you can most def sub in light coconut milk. This baby also uses just 10 ingredients and is ready to eat in less than 30 minutes… what a f*cking delight. So, if you’re short on time but still want something tasty for dinner, give it a try.

Ingredients:

  • 1 tbsp oil
  • 2 c butternut squash
  • 1 c peas
  • 1 can of coconut milk (I used full fat, but you can sub light)
  • 2 1/2 tbsp vindaloo curry spice
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp turmeric
  • 1 15 oz can chickpeas
  • prepared basmati rice, cooked according to package

Instructions:

  1. In a large saute pan, heat up the oil over medium heat, add in the squash and peas. Saute about 2-3 minutes, and then add in the coconut milk, all the spices, and give it a good stir. Bring to a simmer, add the chickpeas, and let simmer for about 15 minutes or until the butternut squash is tender. You can check this by piercing with a fork, once tender, it’s ready to eat.
  2. Serve over a bed of basmati rice. 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.

Clean Eating: Rice & Beans w/ Avocado Lime Sauce

This b*tch is oil free, less than 10 ingredients, and has that protein and fiber combo going for it. I think simple dishes should be more commonly sought after… not spice wise but for the sake of clean eating and weight control, it seems simpler recipes go a long way.

Ingredients:

  • 1 cup brown or white rice, cooked according to package
  • 1 14 oz can kidney beans, drained and rinsed
  • cilantro
  • 1/4 tbsp garlic powder
  • 1/2 tsp paprika

    Avocado Lime Sauce
  • 1 avocado
  • 1 lime, juiced
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • extra water as needed

Instructions:

  1. Prepare avocado lime sauce, in a food processor combine avocado, lime, spices, and start with 1/4 c water, run the processor. See if it’s the consistency you want, if not add water as needed.
  2. Plate the rice, add beans, add spices and mix it all together. Then top with avocado lime sauce! Super easy.

BBQ Jackfruit Sandwich

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.

Ingredients:

Cabbage coleslaw:

  • 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)
  • buns

Instructions:

  1. 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.
  2. 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.
  3. Pile the jackfruit on your bun, feel free to toast it, add a mound of slaw and enjoy!

Vegan Taco Salad w Secret Sauce

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.

Ingredients:

  • 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

Special Sauce:

  • 1/2 avocado
  • 4 tbsp sriracha
  • 2 limes
  • chili powder
  • 1/4c water to thin

Instructions:

  1. 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.
  2. 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!

Bomb Vegan Breakfast Bagel

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!

Ingredients:

  • 1 everything bagel (or any bagel of your choosing)
  • vegan cream cheese
  • sliced tomato
  • soyrizo
  • avocado
  • sriracha

Instructions:

  1. 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.
  2. 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.

Delicious Soyrizo Tostadas

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.

Ingredients:

  • 1 package soyrizo
  • tostadas
  • 1 15 oz can refried beans
  • 1 tomato, diced
  • 1/4 head of lettuce, chopped
  • 1 avocado, optional
  • sriracha, optional
  • Optional sauce:
  • 1-3 tbsp sriracha (however spicy you want it)
  • 3 tbsp vegan cream cheese
  • juice of 1 lime

Instructions:

  1. 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.
  2. 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.

Low-Fat, Spanish Cauliflower Rice

A tastey lil meal, filling because of the beans but not too heavy due to the cauli rice. Simple meal with a few spices that bring it all together, and only 10 ingredients.

Ingredients:

  • 1 tbsp olive oil
  • 1 12 oz bag of frozen cauliflower rice
  • 2/3 c frozen corn
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • optional: Tapatio
  • 1 15 oz can black or kidney beans
  • Toppings:
  • cilantro
  • avocado

Instructions:

  1. Heat olive oil in a large frying pan on medium heat. Add cauliflower rice and corn, cooking for a few minutes until thawed.
  2. Throw in the spices and Tapatio if using, mix well.
  3. Add beans, cook for 5-8 minutes until everything is heated through, serve, top with cilantro and avocado.

Serves: 3

250 calories per serving (320 with 1/2 an avocado)

11.8 g protein, 42.8 carbs, 6 g fat with oil (1.5 without oil and avocado)

Sweet Potato & Veggie Breakfast

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!

Example of: “the toss”

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.

Ingredients:

  • 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

Optional Toppings:

  • sprinkle of paprika
  • sprinkle of cumin
  • cilantro
  • avocado
  • black beans

Instructions:

  1. 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.
  2. 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.
  3. Serve and add your toppings. Enjoy!