I’ve been sick this week, and in need of some tasty-ass soup. I cooked this up and it hit the spot. The original recipe used red lentils, but the grocery store hid them all from me so green lentils were substituted. Still bomb. This recipe is from Dreena on Dreena Burton.
The recipe only took a half hour to cook, and it got eaten just as quickly. Packed with protein, and all the best spices to get you feeling right. Sick or not. Soooo mf good.
1 1/2 tablespoons plus 3 1/2-4 cups water divided
1 1/2 cups diced onion
1 cup diced carrot
1 cup diced celery
3 large cloves garlic minced
1 teaspoon paprika
1 teaspoon mild curry powder
1/2 teaspoon sea salt
1/4 teaspoon dried thyme
Freshly ground black pepper to taste
2 cups dried red lentils
3 cups vegetable stock
2 teaspoons chopped fresh rosemary (see note)
1 – 1 1/2 tablespoons apple cider vinegar or lemon juice
In a large pot over medium heat, add 1 1/2 tablespoons of the water, onion, carrot, celery, garlic, paprika, curry powder, sea salt, thyme, and black pepper and stir to combine. Cover and cook for 7-8 minutes, stirring occasionally. Rinse the lentils. Add the lentils, the remaining 3 1/2 cups of the water, and stock and stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 12-15 minutes. Add rosemary and simmer for another 8-10 minutes or more, until lentils are completely softened. Stir in vinegar, and add more water to thin the soup if desired. Serve.
Rosemary Note: Fresh rosemary is quite exquisite in this soup, but if you don’t have it, you can use dried. However, if you’re using dried, add it at the beginning of the cooking process, along with the other dried spices, and use less, 1/2-1 teaspoon.
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.
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.
1 cup brown or white rice, cooked according to package
1 14 oz can kidney beans, drained and rinsed
1/4 tbsp garlic powder
1/2 tsp paprika
Avocado Lime Sauce
1 lime, juiced
1 tsp onion powder
1 tsp garlic powder
extra water as needed
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.
Plate the rice, add beans, add spices and mix it all together. Then top with avocado lime sauce! Super easy.
Who wants more potatoes?! Since they seem to make it into every breakfast I cook, here is another wonderful recipe with spuds b*tches. The ultimate breakfast burrito, mmm.
I made this a spicy burrito, but don’t worry, the weak ones can skip the hot sauce. (; Also, make sure you follow instructions on cooking the potatoes because if you stir too much they’ll get soggy, unless that’s your thing, follow along.
1 tbsp olive oil
1 tbsp minced garlic
1/4 red onion, diced
2 russet potatoes, diced
2 small sweet potatoes, diced
1 tsp black pepper
1 tbsp ground cumin
2 tsp ground chili pepper
1 tbsp tapatio *optional
1/4 c vegetable broth OR dash of salt *the veggie broth adds salt as well as keeps things from sticking without the extra oil… so if you use salt instead, add an extra tbsp oil*
1/2 15oz can of black beans, rinsed and drained
In a large pan, heat the olive oil over medium heat for about 30 seconds, add in the garlic and onion. Cook for about 1 minute or until onion is soft and fragrant.
Add in the potatoes, spices, and optional tapatio. Mix, then add in the veggie broth or the oil, mix once more, and let sit and cook for about 10 minutes. Flip the mixture a good amount of times and cook another 10 minutes without mixing. If the potatoes are still too hard, repeat this until crispier and soft.
Add in your beans and cook for about 2 minutes to heat them through. Then they are ready!
Heat up your tortilla, fill with the potatoes, add in avocado, cilantro, salsa, and whatever else your little heart desires. Enjoy that sh*t.
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!