Tag Archives: homemade

Mushroom Stroganoff

Ingredients:

1 spaghetti squash

2 cups arugula

1 bag of sliced cremini mushrooms

2 shallots or 1 onion

3 cloves garlic

1 tbs avocado oil

2 cups veggie broth

Garbanzo bean flour

Salt, pepper, and nutmeg to taste

2 tbs vegan butter

Instructions:

Preheat oven 350 degrees

Cut spaghetti squash in half, deseed, and place face up on baking sheet. Bake 350 degrees for 45min

Put 1tbs avocado oil in skillet on medium-low. Add garlic, shallot, and mushroom. Sauté 2-3 min then add arugula sauté until soft and arugula wilted.

In sauté pan, sprinkle top of veggies with garbanzo bean flour and mix in.

Add 2 cups veggie broth and bring to a simmer. Use a whisk to break up chunks of flour. Add more garbanzo bean flour to thicken as desired, remove from heat.

Salt, pepper, and nutmeg to taste

Pull squash out of oven and use a fork to separate and place in a bowl. Mix with 2tbs vegan butter, salt and pepper to taste.

Place spaghetti squash on plates and top with veggies.

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Cobb Makes Salad Fancy

If I’m going to feed my husband salad for dinner it better be hearty AND you know it’s gonna be VEGAN! Gigantic Monster Salad doesn’t sound as fancy, so here’s my Cobb Salad.

Ingredients:

  • Artichoke hearts–ours were frozen from Trader Joe’s obviously thawed
  • Olives
  • Tomato
  • Shredded carrots
  • Eggplant bacon
  • Avocado
  • Onion
  • Bagged lettuce of your choice
  • Any vegan dressing of your choice–we used olive oil and vinegar
  • Salt and cracked pepper to taste

Recipe (so simple):

Chop everything up and put on bed of lettuce, dress, and eat up! Make a batch of the eggplant bacon and freeze what you don’t use for recipes like this or Sunday breaky! We simply thaw it or quickly crisp it in a pan with coconut oil.

5 minute Sour Cream

Oh no! Forgot the sour cream!!!! The baked potatoes, chili or taco salad just won’t taste the same! Problem solved in 5 minutes:

Ingredients

  • 1/3 to 1/2 cup cashews
  • 1T apple cider vinegar
  • Juice of one lemon
  • 1T nutritional yeast
  • Salt to taste
  • Water

Recipe

Add all ingredients into a food processor or blender. Add water a little at a time and blend until the desired consistency is reached. Sometimes I like my sour cream thick, sometimes runny, it really depends on what I’m using it for! Pictured below is a thicker version I used in chili.

Quick Almond Milk

Never fret again about being out of almond milk. Whip up a batch in a flash and enjoy all week long. Almonds help fight muscle soreness, constipation, blood pressure, and provide a nice source of protein and fat.

Ingredients

  • 1 cup unsalted almonds*
  • 3-4 cups water
  • Dash of sea salt
  • 2 tbs Raw unfiltered honey or to taste

*roasted unsalted almonds provide a nuttier taste.

Recipe

Place all ingredients into a high speed blender and blend until liquid appears white (approximately 1 minuet). Strain the liquid through a cheese cloth or nut bag to filter out the almond meal. Enjoy!

Optional additions

  • Cinnamon
  • 3-4 pitted dates (adds sweetness)
  • Cacao powder for chocolate almond milk

Savory Breakfast Plantains

I love plantains and in my opinion, they are best done savory instead of sweet.

Ingredients

  • 1 plantain sliced or chopped
  • 1tbs garbanzo flour (or other GF flour)
  • 1tbs nutritional yeast
  • 1 flax egg (1tbs ground flax mixed with 3tbs hot water)
  • 1/4th cup chopped kale
  • 2tbs grape seed oil
  • salt and pepper to taste.

Recipe

In skillet over low/medium add grape seed oil and plantain, mash. Next add all ingredients except kale and mash again. Add kale on top and cook 3-5 minutes, gently break apart with spatula and flip. Cook another 3-5 minutes. Break apart with spatula again and serve!

Vegan Gluten Free Panckaes

The Simple Mills factory is at it again! Rocking my breakfast world with these super clean pancakes. Of course I use my vegan butter on top, pure maple syrup, and OF COURSE I substituted vegan ingredients (including a flax “egg” substitute* and almond milk for cow’s milk). Whipped ’em up on the griddle and #donelikedinner!

*you can totally leave out the egg or flax “egg” substitute, add a tiny bit more almond milk, and it’s JUST AS GOOD.

Vegan Pizza

I make vegan pizza all the time using a variety of ideas for crusts. I like to maintain gluten free as much as possible and found an amazing crust mix while shopping last weekend, check it out!

I simply followed the instructions on the Simple Meals box…simple enough!

For the toppings:

Balsamic garlic glazed onions–

  • Slice a small onion cutting and separating into strips.
  • Mince 2 cloves of garlic
  • Cover the bottom of a pan with balsamic vinegar and cook on med-low for 10min until soft and fragrant, set aside to cool.

Chop about 1/2 cup fresh basil

I cooked one Hilary’s quinoa burger and crumbled it for the “meat,” which is totally optional

Dairy Free Parmesan cheese

Assembly:

  • After the crust is cooked, use a spoon to put a layer of organic tomato paste on the crust.
  • Next layer the onion mixture and top with quinoa crumbles and basil
  • End with a light layer of Parmesan cheese

Bake 350 degrees an additional 15 minutes and serve!

Vegan Hatch Chili Rice

Nothing gives a vegan a nice full belly better than rice!  Here’s a super easy recipe that’s sure to spice up the kitchen.  It’s Hatch chili season and Texas, and here’s one (of many) recipes I’ve spiced up!

1 cup brown jasmine rice

4 cups organic vegetable broth

2 small sliced carrots (I used one orange and one purple)

1/2 sliced union

1 clove of garlic

1/4 cup roasted hatch chilis (if you don’t have hatch chilis, you can use a can of green chilis)

A dash of turmeric (if desired)

Place all ingredients into sauce pan and bring to a boil.  Lower heat and simmer covered until all liquid is absorbed.  Cool and serve.

Chickpea “Eggs”

Sunday breakfast–must be filling and delicious. Nothing can beat the nostalgia of grandma’s bacon and eggs but this dish certainly fills the void with an amazing vegan option.  I’ve been looking for a soy free, grain free egg replacement. I present, Ezekiel english muffins with smashed avocado and “eggs.”

Chickpea “Eggs”

Whole can chick peas (juice and all) into skillet.

Add ground flax seed, chopped onion, turmeric powder, garlic powder, salt, pepper to taste over medium heat.

As the mixture heats, mash and allow to simmer until thick, stirring frequently.

Lets Make Mouthwash!

So easy and simple! Get rid of bad morning breath and buttery teeth. The BEST mothwash recipe is below. So easy, so cheap.

Everyday swish:

Fill a glass container with filtered water (about 500mL or 32oz).

Add 1-2tsp baking soda

Add 10 drops peppermint oil

Shake and set it on the bathroom sink, it won’t spoil.

Whitening Swish:

Fill a glass container half with filtered water and half with hydrogen peroxide (totaling 500mL or 32oz)

Add 10 drops peppermint oil

Shake and set it on the bathroom sink, it won’t spoil.

Check out my periscope showing you how to make it!

https://www.periscope.tv/w/alVdoDFYSlFrenBHdldFTHl8MVBsSlF6dm5BQk14RX5GoL-IhASbnTY2GCWWYLZhou-7OQgu7yjRQ3XQZdst