Author: Michelle Aldabe

VG Mango Spring Rolls

Prep Time: 30- 45 minutes Prepare Time: 1 hour Total Time: 1 and a half hours Items You’ll Need: Cutting board Sharp knife 1 Pie pan 1 package of Spring roll wrapper (These can usually be found in the Asian section of your local grocery store) 1 package of Rice Vermicelli 1- 2 Mangos 1 bunch of Cilantro 1 bunch of Mint 1 bunch of Basil 1 handful of Sweet Mini Peppers Water PATIENCE!:) Instructions:  Start by boiling up some water for the rice vermicelli. Wash all veggies- including the herbs. Place rice vermicelli in the boiling water. keep in mind these cook really fast so keep an eye on them. Using a sharp knife begin cutting your veggies as thinly as possible. Make sure the mango slices are small or else they will puncture the spring roll paper later on. This happened to me a few times! Once all your veggies are cut you can begin assembling!! This part is the most time consuming so roll up your sleeves and invite family and friends to join! I …

Savory Vegan Scones

Prep Time: 20 minutes Cook Time: 18- 25 minutes Total Time: 40- 45 minutes Items You’ll Need: Sharp knife Cutting board Large glass mixing bowl (try to use glass or metal if you have it because plastic is porous and can soak up some of the fat that makes these scones so scrumptious) Rubber spatula Baking sheet Parchment paper or oil spray 2-3 shoots of Green Onion roughly chopped 3 Kalamata Olives chopped small 3/4- 1 cup of shredded Vegan Cheese (I prefer mozzarella, but you can use whatever you like) 2 cups of Spelt Flour 1 TBS Baking Powder 1/2 tsp of Salt  opt. (you can forgo the salt all together if you wish because the saltiness from the olives, cheese, and butter can be enough) 1/2 tsp Black Pepper 1/2 cup of Vegan Butter chilled 3/4 cup Unsweetened Coconut Milk (you can use an alternative vegan milk, but I find the high fat content of coconut milk yields the best scones!) Directions: Preheat your oven to 425° F Measure out your butter and place in the …

Vegan Thai Pizza

I love this recipe because it is so versatile! You can use whatever veggies you want and use left over sauce for any number of things like a noodle dish, salad dressing, or as a dip for veggies! Serving Size: About 8 slices Prep Time: 10-20 minutes Cook Time: Varies depending on pizza dough cooking instructions Items You’ll Need: Your choice of pizza dough- I used just a basic dough from the store 1/2 cup Peanut butter 1/4 cup Unsweetened Coconut milk 1/2 Lime 1 tsp Powdered Ginger 4 TBS Coconut Aminos or Soy sauce (**keep in mind soy sauce is saltier, so you might want to add gradually to taste) 2 TBS Rice vinegar 2 Garlic cloves, minced 1/2 Carrot, grated 1/2 Zucchini, sliced 2-3 Cremini mushrooms, sliced A few crescent moon slices of Red onion 1/8 Bell pepper, sliced (I used and orange bell pepper) Ground pepper (opt.) Vegan cheese Directions: Follow pizza dough instructions for preheating oven and letting dough rest at room temperature for a certain amount of time Cut and prep all veggies …

Mango Sushi Rolls (VG, GF)

Prep Time: 20 mins Total Time: 30-40 mins Serving Size: varies, depends on how many you want/ make Items You’ll Need: Sharp knife Cooking pot Nori Sheets Brown Rice 1 Lime 1 Avocado Shredded carrots 1 medium Cucumber 1 Mango Directions: Start by making your brown rice. You can add a little sugar to make them more sticky or follow a sushi rice recipe. Add 2 cups of brown rice and 4 cups water to a large pot Bring to a rolling boil then cover and let simmer until cooked thoroughly. (about 20-35 minutes) Start prepping your fruits and veggies! Cut avocado in half length wise and de-pit. Peel off the skins and slice thinly. Set aside. Cut and de-pit your mango. Peel off the skins and slice thinly. Set aside Peel your cucumber and slice thinly. Set aside. I bought already shredded carrots, but you can purchase one large carrot and peel it then slice thinly. Now time to build! *Make sure your rice isn’t too hot! Start by laying our your nori sheet and spreading a …

Meal Prep Breakfast Wraps

I love this recipe because you don’t have to worry about breakfast all week! Perfect for people on the go. Plus it is SO versatile… You can make it however you want to! You can even wrap em’ up and freeze them. Prep time: 10 minutes Cook time: 10 minutes Wrap time: 15 minutes Serving Size: 6 wraps Items You’ll Need: 1 large pan Cutting board Chefs knife Large mixing bowl Wire whisk 6 sprouted whole wheat wraps (or whatever your favorite wrap is) 8 eggs Large handful of spinach roughly chopped 1/2 cp of chopped crimini mushrooms 1/4 cup chopped green onions 6-8 chopped kalamata olives “Everything but the Bagel” seasoning Vegan cream cheese Directions: Start by chopping all your veggies. Crack your eggs into a large mixing bowl and give them a good whisk until the yolks and white are well combined. Heat your pan over medium high heat (I used a nonstick pan so I wouldn’t have to use oil). Add your veggies to your egg mixture along with a good shake of “Everything but the …

Ricotta Rigatoni Casserole (VG)

This casserole is surprisingly easy peasy and so beautiful and delish! Also perfect for meal prepping because this deliciousness will last you all week! YUM! I love this recipe because it is so versatile! You can make it at the end of the week and use up any veggies you have left over in the fridge! Just make sure they’re chopped up nice and small. Prep Time: 2 hours (less if the ricotta is already made) Cook Time: 30- 45 minutes Total Time: About 2 and a half hours Serving Size: 6- 8 Items You’ll Need: Any size casserole dish (mine is fairly small square) *IF you are planning to use a bigger pan double this recipe. Large nonstick pan Cutting board Knife 2-3 large handfuls of baby spinach 1 cup Cremini Mushrooms chopped into 1/8 inch squares 1 cup Vegan Ricotta Cheese (follow this link for my recipe) *I did add about 2 extra cloves of garlic for this recipe just because I LOVE garlic! I also made sure that the mixture was VERY creamy, so it would fit …

Super Moist Banana Bread (VG, GF)

Prep Time: 10 minutes Cook Time: 1 hour Serving Size: about 12 pieces of bread Items You’ll Need: 1 small bowl 1 medium mixing bowl 1 bread pan Mixing Spoon Blender or Food processor Parchment paper or non stick spray (I use coconut oil spray from Trader Joes) 3- 4 Bananas 1/3 cup of Nut milk (I have used both coconut milk and almond milk) 2 Flax eggs- 2 TBS Ground flax (or flax meal) and 4 TBS Water 1/2 cup Organic sugar 21/2 cup Rolled oats 1 TBS Baking Powder Pinch of Salt Directions: Preheat oven to 350° F You will want to make your flax egg. Simply combine ground flax and water then set aside. In a medium mixing bowl mash up 3 bananas. You can use a fork for this step! Make sure your bananas get super mushy. Add nut milk, sugar, and flax eggs to your banana mixture. In a blender or food processor add 2 cups of rolled oats (you can add your baking powder at this step as well to ensure …