Accompanied with spicy cashew queso! This was an accident… I was going for a cream but it tasted cheesy af. Not gonna lie, this took a bit to cook but it’s well worth the wait with so many bomb ass flavors in one dish. I had a bunch of random ingredients and kinda threw it all in here before they went bad, and every time I do this I’m far from disappointed.
It’s about 45 minutes from start to finish, I’d definitely start with the cashews first, so they can soak for at least 30 minutes. While they are soaking you’ll be cookin’ up that chili.
Glad to be back, I’ve been cooking just haven’t taken the time to get any recipes up here… maybe this is the time I get consistent??
1 1/2 c cashews
2 tbsp sriracha
6 tbsp water, more or less until desired consistency
Bomb Ass Tasty Ass Bacon Soyrizo Chili
1-2 tbsp olive oil
1 shallot or half an onion, diced
2 tbsp garlic, minced
1/2 sweet potato, diced
1/2 red bell pepper, diced
1 jalapeno, minced
2 tbsp chili powder
1 tbsp cumin
1/2 tsp paprika
1/2 tsp cayenne pepper
1 tsp oregeno
1 tsp garlic powder
Salt and pepper to taste
2 slices SweetEarth Bacon, or your fav ****already pan fried and cooked****
1/2 c finely diced mushrooms, minced or food processed until tiny little bits
1/2 container soyrizo
1 c veggie broth or water
1 15oz can diced tomatoes
1 15oz can black beans, don’t drain
First things first, soak those mf cashews in some hot ass water.
Heat up a large skillet on medium heat, add oil and after warmed, add shallot or onion and garlic. Allow to become fragrant, stirring frequently. After the onion is translucent and smelling bomb, add the sweet potato, red bell pepper, and jalapeno giving a good stir.
Add all the spices, making sure to stir everything in coating the veggies. Add in the bacon, mushrooms, and soyrizo, allowing the mushrooms to release some of their moisture. Cook for about 5 minutes and stir regularly.
Finish it off with the veggie broth, diced tomatoes, and beans. Allow to simmer on low for 30 minutes, you’ll know it’s finished when the sweet potatoes are soft, and some of the liquid has been cooked off and it’s ready to eat!!
For the queso, you’ll drain the water from the cashews and throw them in a blender, add the lime, sriracha, and water, blend until smooth.
I topped my bowl with the spicy cashew queso and cubes of avocado, along with some chips on the side. Enjoy that sh*t.
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.
If you’re looking for a sweet and spicy bowl of deliciousness, you’ve come to the right place. Containing so many of my faves, it was hard not to eat more than seven bowls of this in one night… I won’t judge if you don’t. I love this recipe so much that I’m making it again tonight, and also because cauliflower is the sh*t and I just can’t get enough.
I used store bought teriyaki sauce, but you adventurous folk can surely use a homemade recipe, or whatever you prefer. I also like to cut corners where they can be cut, so I opted for coleslaw mix rather than spending time cutting and preparing cabbage… talk about pain in my booty. The cauliflower recipe is borrowed from From the Comfort of My Bowl, made by the lovely Jhanelle.
1 c rice, dry (2 c if serving more than 4)
1 avocado, optional
14 oz bag of coleslaw mix or 1 3/4 cups of cabbage
handful of chopped green onions for topping, optional
In a medium sauce pan, prepare rice according to package. And set your oven to preheat 400 degrees F.
While rice is cooking, you’ll combine all of the coleslaw ingredients into a medium or large sized bowl, stir, and place in the fridge until it’s time to munch out.
Next, you’ll get a baking sheet, line with tinfoil or lightly grease it, place the florets of broccoli, top with the olive oil and mix around. Finish with salt and pepper, and place in the oven for 10 min.
While the broccoli is cooking, you’ll prepare the cauliflower. In a bowl, combine all ingredients under “Cauliflower” except cauliflower, teriyaki sauce and green onions, to make a thick and smooth batter.
Rinse and drain cauliflower then dip each piece in the batter, coating completely. Shake off excess batter then place on the lightly oiled or nonstick baking tray. Once the broccoli has been removed, place the tray in the oven and bake for 15 minutes.
Remove from the oven then dip in or brush each nugget with the teriyaki sauce and place the baking tray back into the oven for another 10 to 15 minutes.
Creation time!!! How I served my bowl: a bed of rice, topped with coleslaw, broccoli florets, cauliflower, avocado, a drizzle of extra teriyaki, and topped with green onions. Enjoy that mouthwatering deliciousness.
Get ready to put in some work for a very rewarding recipe mf’s, prepping eggplants takes a little bit of patience so they cook right… but I promise you, it’s worth it. The sauce for this dish is super easy to put together, starting with the peanut butter, stir in the wet ingredients and you should find yourself with a delicious ass sauce.
I coat the veggies in corn starch before cooking to help keep them from absorbing too much oil and becoming soggy. A lovely trick I learned from Bianca at Bianca Zapatka who shared a Chinese Eggplant recipe, I made some alterations.
The recipe takes about 30-40 minutes, plus I know you’ve got time… we’re in lame ass quarantine, which feels never-ending. It uses basic household ingredients for the sauce, and tastes mf great. PLUS eggplant is a great source of vitamins and minerals, helps with digestion, improves heart health and has many more great qualities… so if you’re an eggplant hater I would reconsider. Sometimes it takes a few times to cook right, but ultimately sooooo delicious.
2 eggplants each 10oz (small long ones if possible)
1 tsp salt
1 tbsp cornstarch optional
For the Sauce
1 1/2 tsp peanut butter
1 ½ tbsp soy sauce or tamari sauce
1 tbsp rice vinegar
1-2 tbsp water
1 tsp cornstarch
2 tsp coconut sugar or other sugar
2 ½ tbsp peanut oil or vegetable oil
1 tsp ginger minced
3 garlic cloves minced
1 chili pepper chopped or 1 tsp chili paste
For serving (optional)
2 spring onions sliced
Cut the eggplants into small chunks as shown in the step-by-step photos above. Then transfer them to a large bowl, add the salt and mix well to combine. Allow to soak for 15 minutes (or up to 1 hour).
Then pat the eggplants dry, sprinkle with 1 tablespoon of cornstarch and mix well to coat. (If you find the eggplants too salty after soaking, you can also rinse them under cold running water before patting them dry.)
Place the peanut butter in a small bowl, mix the wet ingredients in a separate bowl and pour into the peanut butter stirring. It may not immediately combine but after enough stirring it will. Mix the rest of the sauce ingredients in.
Heat 2 tablespoons of oil in a large non-stick pan or wok over medium heat. Add the eggplants and fry for about 5-8 minutes. Once the skin is well browned and the inside turns soft, remove the eggplants and transfer to a plate.
Add the remaining oil, ginger, garlic, and chili to the same pan and roast for a few seconds while stirring until fragrant. Then put the eggplants back to the pan. Mix the sauce again until the cornstarch is completely dissolved and pour it over the eggplants. Stir immediately until the eggplant is evenly coated and the sauce thickens.
Garnish the eggplants with spring onions and sesame and serve as a side dish or as a main course over rice or pasta with lime wedges on the side.
Where my chili lovers at? This recipe is amazeballs, I think I say that about all my chili recipes… so here’s to my chili eating fools. It’s filling, it’s tasty and pair it alongside some cornbread, you can’t go wrong.
2 tbsp water, more as needed
4 garlic cloves, minced
1 jalapeno, minced
1 bell pepper, diced
3/4 c lentils
2 c water
1 15 oz can of diced tomatoes
1/4 tsp paprika
2 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
pepper to taste
1 15 oz can of black beans with juices
1 15 oz can of kidney beans, rinsed
7-8 baby mushrooms
In a large sauce pan, heat 2 tbsp water, add in the onion and garlic, once translucent add in the jalapeno and bell pepper. After about 2-4 minutes, and everything is soft, add lentils and water. Give a nice stir, add diced tomatoes, all spices, and beans. Cook for about 20 minutes until almost all of the liquid has evaporated, add in the mushrooms, stir and cook for another 10 minutes. Add any spices you feel are missing, and enjoy!
**optional cook up some cornbread according to package or fritos!
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.