I just whipped this bad boy up with what I had in the fridge. Turned out suuuuper yummy, and it’s like negative calories since it contains all veggies and CALORIE FREE DRESSING. Yeah… pretty f*cking exciting. It’s Sesame Ginger, by Walden Farms, I got mine from Smart & Final but it’s also available at Walmart and Sprouts… please give it a try!! No promo here, just super excited this stuff has no calories and it tastes amazeballs.
Get your ass in the kitchen and whip it up, serve it with tofu nuggets or something delicious like that.
3 tbsp water
2 cloves of garlic, minced
1 c brussel sprouts, chopped thin
1 c carrots, shredded
1 c cabbage, chopped thin
1 c bell pepper, sliced thin (any color)
1 tsp garlic powder
3 tbsp sriracha
3 tbsp liquid aminos (similar to soy sauce)
1/4 c Walden Farms sesame ginger (CALORIE FREE) dressing (available at Smart & Final, Sprouts and Walmart)
1 c spinach Topping
optional* sesame seeds
On medium heat, heat the water and once boiling add the garlic for about 5 minutes. Once softened add the brussel sprouts, carrots, cabbage and bell pepper, cooking for another five minutes. Add in the garlic powder, sriracha, liquid aminos, and sesame ginger dressing, stirring and letting everything get cooked down a bit more, maybe another 5-10 minutes. Once the veggies are softened and your’re almost done, add the spinach for about 30 seconds to a minute. It should be ready to serve!! Top with sesame seeds if you have them on hand.
Still sick! Yay… I’ve grown accustomed to living off soup and NyQuil, but I have a good feeling it’ll end soon considering it’s been over a week. Moving on, let’s talk about this bomb ass soup. I can’t complain, I know I say that a lot, but after having liquid-y food for a week, I think that means something. So get your butts in the kitchen and give it a try.
I love the density of this soup, it’s not a light one where you’re still looking for more afterwards. You’ll feel nice and full after. Reeeal satisfying.
There is a great blend of veggies in here, along with a good amount of spices. Also, I f*cking love lentils and split peas… when they get all soft… YUM.
Rinse the green split peas and lentils well and add them to your favorite soup pot (5 qt or bigger) with salt, bay leaves and water. Bring to a boil, cover and reduce heat and simmer for 15 minutes.
While peas are simmering add onions, broth, pinch of salt & pepper to a med/lg skillet . Saute on medium heat for 5-7 minutes or so till onions are soft and slightly caramely, then add rest of veggies and cook for 5 minutes or so till slightly softened.
After 15 minutes add rest of ingredients to the pot, cover and continue to simmer for an additional 45 to 50 minutes, stirring occasionally , until peas are (fall apart) soft.
Right before you take it off the heat, add in the spinach, let the leaves soften and cook for about a minute or so.
Remove from heat and season with more salt and pepper if desired. If the soup seems to thicken add more water if you like, or broth.
Frying your veggies first is optional but adds extra flavor
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!
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.
Get your sweet tooth taken care of with these delicious ass french toast sticks. I got this recipe from Rabbit and Wolves, with a few modifications and they taste amazing.
I didn’t have apple sauce but the recipe still turned out great, when cooking you should leave them for at least 30 seconds to let them crisp, if you try flipping too early the breading might be too wet and stick to the pan.
1 1/4 c almond milk
2 tbsp flax meal
3 tbsp water
1/4 c apple sauce
1/4 c maple syrup
1 tsp vanilla
1 tsp cinnamon
1 tsp salt
6-8 slices white or sourdough bread, slightly stale
1/2 c sugar of choice
1 tbsp cinnamon
maple syrup for serving
In a small bowl, mix the flax and water together and let sit for a minute to thicken into the flax egg. In a large mixing bowl, add the milk, flax egg, apple sauce, maple syrup, vanilla, 1 tsp of cinnamon, and salt. Whisk until fully combined.
If your bread is already sliced, cut those into about 3 or 4 sticks. Heat a little oil or vegan butter in a non stick pan, dip the bread into the milk mixture quickly, and cook on each side about 1 to 2 minutes.
In a small bowl or on a plate, combine the sugar and cinnamon, as you finish cooking each batch of french toast sticks toss in the cinnamon and sugar. Serve immediately with maple syrup.
Throw it on a pile of fettuccine, or eat it alone, you won’t be disappointed. I did both and they both tasted great. I’m also a monster… I cook for one and finished the entire casserole in less than three days haha. I added sriracha for an extra kick, feel free to add chili flakes or any other extra spices.
It’s a great side dish, and if it’s your main accompany with a couple great sides that carry some more protein for a well-rounded, filling meal.
Preheat oven to 400° F (200° C). Lightly grease a 3-quart casserole dish and set aside.
Combine the melted butter, breadcrumbs and a pinch of granulated garlic in a small bowl. Set aside.
To soak cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes, until softened (*see note).
While the cashews are soaking, you can steam the cauliflower. Place about 1 ” of water into a med/large pot that will fit your steamer basket. Place your basket on the bottom and cover pot with a lid. Turn heat to high and bring to a boil. Once boiling, turn heat to med-low to maintain a low boil and place cauliflower florets into the basket. Cover and steam for 7-10 minutes, until just tender. Uncover and remove from heat.
Drain and rinse cashews (discard soaking water). Now place all cheese sauce ingredients in a high-speed blender. Blend until cashews have completely broken down and the sauce is smooth, about 1-2 minutes.
Pour cheese sauce into a medium skillet/pot over medium heat (I used the same pot for steaming the cauliflower). Cook for 4-5 minutesuntil it thickens up a lot and becomes slightly stretchy. Stir often to prevent burning. If sauce is too thick for your taste, you can add a little soy milk or broth to thin it out. Taste for seasoning, and add more if needed.
Pour 1/2 the cheese sauce on the bottom of the greased casserole dish. Now add the cauliflower on top in one layer. Pour the remaining cheese sauce on top of the cauliflower. Now sprinkle with prepared breadcrumbs and cover with foil. Place in the oven for 15-20 minutes, until cheese is hot and bubbly. Remove foil and bake for another 10 minutes or until breadcrumbs are light golden brown. Remove from oven. *Sprinkle with optional fresh-cut parsley and crushed red pepper flakes. Enjoy!