Fun vegan breakfast devoid of soy is a rare find. Enjoy my Vegan Hash soy free, gluten free, and delicious!
- Trader Joe’s Shredded Hash Browns
- Hilary’s black rice burger
- Salt and pepper to taste
If you don’t have a griddle…I highly recommend getting one! We have a cheap one that’s lasted a decade. Spray griddle with coconut oil, heat to 400 degrees. Place hash browns on griddle, flip at 7 minutes then cook another 7-10 minutes (until they are as crispy as you’d like). Add the rice burger to the griddle and heat through after the first hash flip. Smash an avocado and mix with salt and pepper. Avocado is nature’s runny egg, butter, and cheese…it gives juuusst the right breakfast texture and adds some a.m green!
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.
- Artichoke hearts–ours were frozen from Trader Joe’s obviously thawed
- Shredded carrots
- Eggplant bacon
- 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.
I like quick and easy vegan food. Got 10 minutes?
- 2 cans Trader Joe’s jackfruit
- 1 jar of your favorite vegan BBQ sauce (mine’s from Central Market)
- 1 bag of your favorite vegan slaw mix (mine’s from Trader Joe’s)
Open and drain jackfruit. Shred jack fruit (I used my hands) and discard hard pieces. Place into a medium sauce pan and pour BBQ sauce over the top and mix. Place on medium-low stove top and heat through.
Mix slaw together in mixing bowl. Plate and serve.
Oh no! Forgot the sour cream!!!! The baked potatoes, chili or taco salad just won’t taste the same! Problem solved in 5 minutes:
- 1/3 to 1/2 cup cashews
- 1T apple cider vinegar
- Juice of one lemon
- 1T nutritional yeast
- Salt to taste
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.
Excellent lunch idea. Roasted potatoes and broccoli kale slaw. Lots of green to fill the body to finish the day!
- 3 organic Yukon gold potatoes or 1 large one
- 1T oil (coconut or grape seed)
- Salt and pepper to taste
- 1 bag Trader Joe’s organic broccoli slaw mix
- 2T Apple cider vinegar
- 4T mustard
- 1 mashed avocado
- -whisk until smooth
Preheat oven 400 degrees. Cut taters into wedges and toss in oil (coconut, grape seed) salt and pepper, roast in oven until golden.
Open Trader Joe’s slaw mix and place in mixing bowl with 1 cup chopped kale. Toss with homemade vegan slaw.
Scrambled eggs and sausage are something I miss from my former paleo life. The vegan lifestyle has eased my tummy and for that I’m thankful. BUT what to do about the Sunday egg desire? Oatmeal with a Fork has come to my rescue! I’m NOT about tofu and egg substitutes so their take on Vegan Scrambled ‘Eggs’ (soy free) hit the mark! Of course I played with the recipe juuuust a little…here’s what I did:
- 3 T grapeseed oil
- 5 T Garbanzo bean flour
- 6 T water
- 1 chopped shallot
- 1/4 cup Trader Joe’s Mushroom Medley (frozen). You can always use fresh if you wish.
- 1/4 cup chopped kale
- Salt & pepper to taste
Heat 3 T grapeseed oil in pan and add mushrooms and kale. Cook until heated through and leave in pan on low.
Whisk together all other ingredients and pour on-top of mushroom mixture. Cook on low without mixing until it is ‘set’–about 5 minutes.
Once set, use a spatula to flip it, cook on low an additional 1-2 minutes, then break it up and serve!
Sweet potato fries satiate a deep desire for junk food. They are so easy to prepare. Mustard tends to be my condiment of choice (team mustard), AND it doesn’t have added sugar-WIN!
Heat oven to 425 degrees
- Slice sweet potatoes into fries
- Toss with grape seed oil and spices (I used salt, pepper, garlic, onion, smoked paprika, and chili powder)
- Bake at 425 degrees for 20 minutes or until crispy (you may turn at 10 minutes).
- Time to cook may vary depending on quantity of fries and thickness of cut.
I am LOVING this recipe from The Earth Diet. I will admit..like red wine, it’s an acquired taste, but now that I’ve used it a few times #cantlivewithout! This recipe uses apple cider vinegar, olive oil, almond milk (I used my cinnamon-y home made version to give it a kick).
For the full recipe check out The Earth Diet by Liana Werner Grey!