Who else misses biscuits and gravy since being vegan/vegetarian??
And the vegan options are always just bleh at the restaurants that are vegan only… at least where I live. I wonder why not just make traditional, tasty ass gravy instead of a semi-healthy, too thick gravy alternative that you can tell is a substitution in every bite.
Well, I have the OG recipe here, with the right ingredient swaps to make it vegan and still delicious af. I’m not trying to lose any flavor, and this mofo keeps it all packed tf in.
I was cooking four other recipes at the time of cooking this one, so homemade biscuits wasn’t really an option. Alongside soyrizo chilaquiles, pumpkin waffles, sweet potato hash browns, and finally this gravy, I drew the line at homemade biscuits. So store bought ones would do.
4 vegan Beyond sausage patties, or sausage of choice
2 tbsp flour
1 1/2 c almond milk (more or less depending on consistency)
salt and pepper, to taste
Thaw and break apart the sausage into chunks. Using a small/medium sauce pan, cook the sausage through on medium-high heat, releasing the grease.
Add the flour and stir until it’s stuck on the sausage chunks, soaking up all of the grease. Then you’ll stir in the almond milk a little at a time, continuously stirring. As it cooks, the gravy will thicken, and you’ll continue to pour in the rest of the almond milk if you still have some, stirring.
Reduce the heat to low-medium and simmer for another 2 minutes. Add the salt and pepper.
It’s ready to go over your favorite biscuits of choice. (I used store bought because homemade biscuits was where I drew the line.)
Back in the kitchen and recreated this banger. I was scrolling through Pinterest and saw this recipe, in all of its carb-loaded glory, and knew I needed to chef it up (although this dish doesn’t call for much effort at all).
So, if you’re also a fan of pasta covered in a creamy, southwest dressing, getcho butt in the kitchen and try this one out.
Carbin’ it up, I took a whole wheat bagel, layered it with Kite Hill cream cheese (my favorite alternative cream cheese spread), avocado, and tomato. If you want an extra kick sriracha that b*tch up, and it’s ready for consumption. Super simple and easy recipe for mornings when you’re in a rush.
I have a low key obsession with bagels, if anyone has any favorite vegan cream cheeses they want to suggest, I’d love to try! I’m always looking for better-quality dairy alternatives, some brands just don’t make the cut, looking like cream cheese but tasting like plastic! I like Kite Hill because the ingredients are really simple and not full of factory made additives. Now, get that ass in the kitchen!
1 bagel of choice, I used an everything bagel
1 serving of vegan cream cheese, I used Kite Hill
Toast your bagel, spread the cream cheese, layer with avocado, tomato, and sriracha if you want a kick!
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.
Please excuse the chocolate mess atop the mini loafs… I had only a dark chocolate bar, which I hammered into bits, and that led to the lovely look of splatters you see. May not be aesthetically pleasing, but holy sh*t sooooo good!!
Shoutout to Lee for this great recipe over at Fit Foodie Finds, I made a slight adjustment, instead of walnuts I did chocolate bits!
This was super quick to put together and soooo moist and banana-y, the whole family was happy eating this one.
1¾ cups white or whole wheat flour
3/4 cup sugar
2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup chopped walnuts or chocolate chips (for topping)
Preheat the oven to 350ºF and spray a 9-inch loaf pan or mini loaf pan with nonstick cooking spray.
First, prepare your flax egg. Place 1 tablespoon ground flaxseed and 3 tablespoons of warm water into a small bowl. Whisk and set aside for 15 minutes to thicken.
Next, mix all of the dry ingredients (except for walnuts) into a medium-sized bowl. Mix until combined and set aside.
Check your flax egg. If it has thickened and become goopy, you’re ready to rock and roll! If not, wait a few more minutes.
Place bananas into a separate large bowl and use a fork to mash, making sure to leave some nice sweet chunks of banana. Then, add the flax egg and mix. Add the rest of the wet ingredients to the bowl and mix again.
Slowly add dry ingredients to the wet ingredients and mix until combined.
Transfer batter into the loaf pan and make sure that batter is evenly spread out. Sprinkle walnuts or chocolate chips over the top of the banana bread and place into the oven.
Bake banana bread at 350ºF for 45-50 minutes if using 9in pan or 20-25 minutes if using mini loaf pan.
Remove from oven, let cool for around 15 minutes and then remove from the loaf pan to continue cooling.
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!
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.
Super simple, super easy breakfast idea for those on the go. Sometimes mornings can be hectic, but that doesn’t mean skip, eat yo breakfasts’. Plus, you won’t want to skip this one, it’s delicious. I made mine vegan, but you can use any yogurt.
plain coconut yogurt (or yogurt of choice, plain is best)
1/2 c blueberries
1/3 c granola
1 tsp ground flax
1 tsp chia seeds
optional: drizzle of honey
Start with a base of yogurt, 1 serving size is usually 1 cup, top with fruit, granola, ground flax, chia seeds, and honey if desired. Enjoy that sh*t.