Mushroom garlic noodles

Just a very simple pasta recipe for those lazy days.

Serves: 1-2

Ingredients:

  • Your favorite noodles, cooked.
  • 3-4 mushrooms, chopped.
  • 1 garlic clove, minced.
  • 1-2 tsp nutritional yeast.
  • Freshly chopped parsley.
  • 1/4-1/2 cup plant milk.

Directions:

Make sure to cook your noodles first. Sauté the mushrooms, garlic, nutritional yeast, and plant milk in a large pan on medium. Cook for 2-3 minutes. Add the noodles no parsley to the pan and toss to coat the noodles.

Vegan breakfast tostadas

These breakfast tostadas are made with my favorite vegan egg “justegg” and they are one of my favorite breakfast foods!

Makes: 4

Ingredients:

  • 3 small tortillas.
  • 1 cup vegan egg (I used @justegg).
  • 1/4 cup chopped tomato.
  • 1/4 cup chopped white onion.
  • 1 avocado, peeled, pitted, cut into slices.
  • Hot sauce (optional, but so good).
  • 1 can black beans, drained, rinsed.
  • 1/4 tsp ground cumin.
  • Pinch of chili powder.
  • 1/8 tsp ground coriander.
  • Salt and pepper to taste.
  • Vegan cheese shreds.
  • Lime wedges.

Directions:

Toast the tortillas in the oven at 350F for 3-5 minutes. Next place them on a plate and set aside. Heat some oil in a skillet at medium heat. Add the vegan egg and cook until light and fluffy (should start bubbling) should be about 5 minutes. Divide the vegan egg among the tortillas. In a pot with 1/4 cup of water, add the black beans, cumin, chili powder, coriander, salt, and pepper. Simmer for 10 minutes. Add the black beans to the tortillas and top with the tomato, onion, avocado, hot sauce, vegan cheese, and serve with lime wedges.

Vegan chard wrap

Just a simple snack I make when I have chard and buffalo sauce on hand!

Ingredients:

  • 1 large chard leaf, rinsed.
  • 2 tbsp hummus (I used mango hummus).
  • 1 small carrot, cut into sticks.
  • 2 inch piece of cucumber, cut into sticks.
  • 3 tbsp vegan buffalo sauce.
  • Vegan mozzarella (optional).

Directions:

Fill the chard with all the ingredients like you would a tortilla. Fold in the sides and roll up. Cut in half and enjoy!

Vegan veggie salad with homemade ranch

One of the tastiest salads you will ever have! The variety of veggies makes this salad so flavorful!

Ingredients:

THE RANCH:

  • 1/2 cup raw cashews.
  • 3/4 cup hot boiling water.
  • 2 tbsp lemon juice.
  • 1 tbsp olive oil.
  • 1 garlic clove, peeled.
  • 2 tsp Dijon mustard.
  • 1 tsp onion powder.
  • 1 tsp garlic powder.
  • Fresh parsley and chives, chopped.
  • 1 tsp each of dried thyme and dried parsley.

THE SALAD:

  • 2 cups bib lettuce, chopped.
  • Tomato slices.
  • Kalamata olives.
  • Vegan Parmesan (or nutritional yeast).
  • 1/2 a cucumber, sliced. 1 small carrot, chopped.
  • 1/4 cup canned chickpeas, rinsed, drained.

Directions:

For the ranch: soak the cashews in the hot water for 20-30 minutes. Once soaked add them to a blender with the soaking water and remaining ingredients (I recommend adding the fresh herbs last). Set aside.

For the salad: toss together all the salad ingredients and serve on a large plate. Drizzle with the ranch and enjoy!

My classic blueberry smoothie

This addictive smoothie is blueberry and oat based. You just can’t have one glass!

Serves: 1

Ingredients:

  • 1 cup frozen blueberries (use wild if you can).
  • 1/4 cup oats.
  • 1 tbsp nut butter.
  • 1/2 cup milk of choice (preferably oat).

Directions:

Combine in a blender until smooth. Pour into a glass and enjoy!

Mango berry smoothie bowl

One of the best looking smoothie bowls I’ve made!

Serves: 2

Ingredients:

  • 1 cup frozen mango.
  • 1 cup frozen mixed berries (such as raspberries, blackberries, and strawberries).
  • 1/2 cup plant milk (I love oat milk).

Directions:

I’m a blender combine all the ingredients until smooth. Pour into bowls an top with pepitas, coconut flakes, cacoa nibs, and/or nut butter. All the toppings are optional and you can add whatever toppings you like!

Watermelon agua fresca

This watermelon agua Fresca is just what you need to cool off this summer!

Serves: 2

Ingredients:

  • 1 cup fresh watermelon.
  • 2 inch piece of cucumber.
  • Zest and juice of 1 lime.
  • Cane sugar or agave syrup to taste.

Directions:

Combine all the ingredients in a blender until smooth. Top with a fresh lime slice and mint.

Cherry berry dragon fruit smoothie

This smoothie is one of the best I’ve ever made and it freezes into delicious popsicles.

Serves: 2-3

Ingredients:

  • 2 frozen bananas, peeled, broken up.
  • 1 cup frozen raspberries.
  • 1 cup frozen cherries.
  • 1 cup frozen pitaya dragon fruit.
  • 1/2 cup milk of choice.
  • 1 scoop protein powder (optional).

Directions:

Combine all the ingredients in a blender. Blend until smooth and top with coconut flakes and cacoa nibs if desired.

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