On a recent trip to Big Bend National Park, I picked up a fantastic cookbook called “The United Tastes of Texas” by Jessica Dupuy. My Jambalaya recipe was adapted from hers and made vegan. I hope you enjoy all the flavor without all of the meat as I have! :) […]
This is the ultimate comfort food in the dead of winter! Super healthy, flavorful, vegan and creamy (thanks to my homemade Cashew and Cauliflower Cream). Cozy up and serve with warm, crusty bread. PrintCreamy Potato Leek Soup Prep Time: 15 minutesCook Time: 40 minutesTotal Time: 55 minutes Yield: 8 servings […]
This was such a culinary miracle for me! Making the marinara from scratch is a taste game-changer. Follow my recipe here! This traditional Italian recipe is laborious by nature, but WAY worth the effort. If you’ve never made vegan parmesan cheese before, I highly recommend making it! Follow Minimalist Baker’s […]
PrintSimple Sweet Potato Toast Total Time: 45 minutes Yield: 4 servings Ingredients2 Large Sweet Potatoes 1/4 Cup Olive Oil Salt and Pepper to taste Almond Meal Optional: plant based cheeseInstructionsPreheat oven to 400. Peel and slice the sweet potatoes length-wise. The thinner you slice them, the quicker they will bake. […]
PrintVegan Breakfast Burrito Yield: 4 Burritos Ingredients1 package firm tofu, drained and dried 1/2 Cup Coconut Aminos or Braggs Amino Acids 1/2 Cup Nutritional Yeast 5 Cups Kale, finely chopped 1/4 Cup water 2 Cups Sweet Potato Spirals 2 Cups Baby Portobello Mushrooms, rinsed and chopped 2 Avocados, mashed a […]
PrintGnocchi with Basil Pesto Yield: 5 servings Ingredients 5 medium White Potatoes 2 1/2 Cups organic All-Purpose White Flour (plus more for rolling) 2 Tablespoons Vegan Butter (such as Earth Balance) 1 teaspoon Salt for the gnocchi, 1 teaspoon for the pesto 3 Cups fresh Basil (I got mine from […]
PrintFrito Pie with Peach Salsa Yield: 10 kid-sized servings IngredientsFritos! 1 can each of Chickpeas, Black Beans and Red Kidney Beans 1/3 Cup fresh, frozen or canned organic Corn 3 Tablespoons Olive Oil 1 Tablespoon Paprika, plus 1 teaspoon for the salsa 1 teaspoon each of Cumin, Cinnamon, and Salt […]
This recipe was lovingly adapted from Food Network :) PrintVegan Crab Cakes Yield: 10-12 patties Ingredients2 Cans chickpeas 1/4 Cup chickpea brine (aquafaba, or water the chickpeas are soaking in when canned) 1 teaspoon apple cider vinegar Juice from 1/2 a lemon 2 teaspoons Old Bay Seasoning 1 teaspoon mustard […]
PrintGrilled Pineapple Tacos with BBQ Slaw Yield: 4 tacos IngredientsA little over 2 Cups purple cabbage (shredded) 1/3 Cup vegan BBQ sauce (if you like your slaw drier, start with 1/4 Cup) 1 Tablespoon whole seed mustard 2 Tablespoons olive oil 1 Can black beans (drained and rinsed) 1 1/2-2 […]
PrintSweet Potato Nest with Avocado “Egg” Yield: 2 nests Ingredients2 Medium Sweet Potatoes, grated 1/4 Cup Oat Flour (Or almond meal if following Whole30) 2 pinches Baking Soda 1 teaspoon Old Bay Seasoning 1/2 teaspoon Salt Olive Oil 1 Avocado 1/2 Lemon Toppings: Dill, Dried Cranberries, Black Sesame Seeds, Ground […]
PrintCashew “Queso” and Avocado Quesadillas IngredientsOrganic Spelt Tortillas My “Cheezy” Cashew Dip Avocados, mashed Spinach Olive Oil InstructionsPrep the quesadillas before heating them up. On one half, spread my cashew queso, on the other half spread avocado mash. Then add a handful of fresh spinach. Heat up your skillet with […]
PrintBroccoli Soup with Ginger and Basil Total Time: 35 minutes Yield: 6 bowls Ingredients1 Head of Organic Broccoli (4 Cups of Florets) 1 Cup Cashews 1 tsp each of Black Mustard Seeds, ground Coriander and grated Ginger Olive Oil Salt and Pepper 2 1/2 Cups Water (you could use vegetable […]
PrintArtichokes and Orange Strawberry Dipping Sauce Ingredients4 Artichokes 1 Orange 8 Strawberries 2 Tablespoons fresh Rosemary 1 Tablespoon Coconut Sugar 1/8 Cup Apple Cider Vinegar 1/3 Cup Olive Oil Salt, PepperInstructionsTrim the top of your artichoke and rinse them. Then steam for 30 minutes or as directed. In a food […]
PrintRoasted Vegetable Bowl with Awesome Lemon Cilantro Sauce Ingredients2-3 organic Beets 1/2 head of organic Cauliflower Purple Cabbage (less than a quarter of a head) 6-10 Brussel Sprouts 2 small organic Sweet Potatoes 2 Tablespoons Apple Cider Vinegar 1/2 Cup Olive OIl 1/2 Cup Almond Meal 1/2 Cup Roasted Cashews […]
PrintRoasted Sweet Potato Bowl with Awesome Sauce Total Time: 1 hour Yield: Serves 4 Ingredients3 Sweet Potatoes 1/2 Head of Cauliflower 1/2 Head of Broccoli at least 1/2 Cup of Olive Oil (plus more for coating) at least 1/2 Cup of Almond Flour 1/2 Cup Roasted Cashews 1 Cup of […]
PrintSweet Potato Toasts with Four Dips Ingredients3 Large Sweet Potatoes (peeled and sliced into 1/2″ rounds) 1/2 Cup Olive Oil 2 teaspoons salt and pepper 3/4 Cup Almond Meal 2 1/2 Cups Chickpeas 1/2 Cup Water 1/3 Cup Olive Oil 1/4 Cup Tahini juice from 1/2 a Lemon 1 Tablespoon […]
PrintFarmer’s Market Bowl Yield: Serves 4 Ingredients1 Package Tempeh 1/2 head of Cauliflower Bragg’s Amino Acids, Liquid Smoke, Olive Oil Coriander, Salt, Pepper, Turmeric Spicy Greens and micro-green Pea Shoots 3 small Sweet Potatoes Avocado 1 can of Chickpeas 2 Tablespoons Tahini 4 Tablespoons Olive Oil 1/2 Cup water Juice […]
PrintBurger-Ball Salad Yield: 32 balls Ingredients3 Cups Steamed Sweet Potato (1 large sweet potato peeled, cut and steamed until soft) 3 Cups Black Beans (2 cans drained and rinsed) 1/2 Cup chopped Green Chilis 1/3-3/4 Cup Potato Flour (depending on how firm you want your balls) 1/4 Cup Nutritional Yeast […]
PrintSweet Potato, Black Bean, and Green Chili Burger Yield: 16 patties Ingredients3 Cups Steamed Sweet Potato (1 large sweet potato peeled, cut and steamed until soft) 3 Cups Black Beans (2 cans drained and rinsed) 1/2 Cup chopped Green Chilis 1/3-3/4 Cup Potato Flour (depending on how firm you want […]
PrintMorning Quesadilla and Avocado Rose IngredientsCorn Tortillas Vegan Cheese (I used Field Roast Chao Tomato and Cayenne slices) Raspberry Jam Vegan Butter (Earth Balance) Avocado Salt and PepperInstructionsLay a couple slices of cheese on the bottom tortilla and spread raspberry jam on the top tortilla half and sandwich together. Melt […]
PrintSweet Potato Pancakes with Coconut Whip Total Time: 45 minutes Yield: 15 pancakes Ingredients2 Cups Gluten-Free All Purpose Flour (I used King Aurthur) 3/4 Cup Certified Gluten-Free Oats (Bob’s Red MIll) 1 Teaspoon each of Baking Soda and Baking Powder 1 Teaspoon each of Ground Cinnamon and Cardamom a dash […]
PrintDonut Sandwich Ingredients1 Vegan Donut (I used cinnamon sugar-glazed) Vegan Butter (I used Earth Balance) Vegan Cheese slices (I used Field Roast Chao Tomato Cayenne) Deli “meat” slices (Field Roast Wild Mushroom) Heirloom Tomato Avocado Salt and PepperInstructionsCut your donut in half, place cut side down in a non-stick skillet […]
