All posts filed under: Vegan

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 …

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 …

Vegan Ricotta Cheese

Prep time: 2 hours- 1 day Total time: 2 hours and 15 minutes- 1 day Serving: Makes about 2-3 cups of ‘cheese’ Items you will need: Food processor (or high powered blender) 2 cups of Raw Cashews Water 3/4 cup of Nut milk (I like unsweetened almond or coconut the best) 1 Lemon 2-4 TBS Nutritional Yeast (depending on preference) 2-3 cloves of garlic Salt and Pepper Directions: Soak cashews for at a minimum of 2 hours; preferably overnight, to get them soft and plump. Use enough water to cover the cashews and about an inch of excess because they will retain some of the water. Drain and rinse your cashews and add them to a food processor. Add all other ingredients to the food processor. Begin processes all ingredients pausing to periodically scrape the sides of the food processor down. This step can take up to 10 minutes depending on the power of your food processor. Continue processes until your ‘cheese’ is fluffy and smooth. Use in place of ricotta in all your fav recipes …

Vegan Taco Salad with Caramelized Veggies

Prep Time: 10-20 mins Cook Time: 30-40 mins Total time: 40 mins Serving Size: 2-4 Items You’ll Need: Cutting board Sharp chefs knife Large nonstick pan 2 Medium pots, 1 lid Avocado oil 1 medium Onion 2 medium Bell peppers 2 cloves of Garlic Taco seasoning Himalayan Pink Salt (this is always my go to) 2 cups Brown rice, 4 cups of Water 2 cans of Black beans (or pinto) 1 head of Green leafy lettuce 1 small can of Black olives (sliced) 1 bundle of Cilantro 1/4 cup of Mini heirloom tomatoes (or tomatoes of your choice) 1 container of Pico de gallo (or salsa of your choice) 1 Lime 1 Avocado Directions: Start by making your rice as this will take the longest to cook. Add your rice and water to a medium sauce pan (be sure to use a 1:2 ratio of rice to water). Bring water to a rolling boil, put lid on, and bring temperature to low. While your rice is cooking cut up your onions and bell peppers into thin ribbon like pieces …