Ⓥ Mushroom & Cauliflower Skillet


  • 4 tbsp vegan butter
  • 1 tbsp olive oil
  • 4 cloves of garlic, minced
  • 1 small white onion, diced
  • 1/2 head cauliflower, cut into small florets
  • 16 oz of mushrooms, remove stems, wipe clean with a paper towel
  • 2 tbsp vegetable broth
  • 2 tsp parsley
  • 2 tsp nutritional yeast
  • 1 tsp thyme
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt, more to taste
  • 1/4 tsp pepper
  • Heat vegan butter & olive oil over medium-high heat in a large pan or skillet. Add the onion & sauté for a few minutes until soft.
  • Add the mushrooms & cook for 4-5 minutes each sides.
  • Add the cauliflower florets. Cook for 10 minutes until golden brown.
  • 4. Add the vegetable broth & cook to reduce for 2 minutes.
  • Add the spices. Stir & cook incorporating well until fragrant. Add salt & pepper to taste. Serve right away with any of your favorite vegan sides. Enjoy!

Ⓥ Crispy Corn & Black Bean Tacos


  • 2-3 tbsp olive oil, divided
  • 1 medium yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 chipotle pepper in adobo sauce, diced, or 1 tbsp adobo sauce for less spice
  • 2 tbsp tomato paste
  • 1 & 1/2 tsp chili powder
  • 1 & 1/2 tsp cumin
  • 1 & 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1-14 oz can of black beans, drained, rinsed & lightly mashed
  • 1-15 oz can of corn, drained & rinsed
  • 1/2 cup vegetable broth
  • 1 lime, juiced
  • 12 tortillas
  • 1 cup of shredded vegan cheese of choice
  • Preheat oven to 450F. Place rack in the center of the oven. I suggest completing all of your prep first. So do all of the chopping & get ready to get cooking.
  • Add 1 tbsp of olive oil to a medium skillet over medium heat. Once hot, add the onion & a pinch of salt & pepper. Sauté & stir for about 5 minutes. Add the minced garlic, minced chili pepper in adobo sauce, tomato paste, chili powder, cumin, smoked paprika, & tomato paste to coat the onions & let it cook for another minute or two, stirring well to incorporate, until fragrant.
  • Add the rinsed, drained, mashed black beans to the skillet. Cook for another couple of minutes. Add the vegetable stock & rinsed, drained corn. Increase the heat so the mixture starts to simmer.
  • Add the lime juice & season with additional salt & pepper to taste. Remove from the heat.
  • Heat the tortillas by microwaving them for 30 seconds in a damp paper towel or if you have the time, you can choose to lightly fry them in some canola oil for a few minutes on each side.
  • Line a large-rimmed baking sheet with a silicone baking mat or parchment paper & assemble tacos. Add mixture, sprinkle shredded vegan cheese, fold in half & line the pan.
  • Bake for 8-10 minutes. Remove from the oven. Top with favorite toppings: I used vegan sour cream, vegan queso, salsa & guacamole. Enjoy!

Ⓥ Sausage Sheet Pan with Cashew Cream

  • 4 vegan sausages, I used @fieldroast
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 2 potatoes, cut into small cubes,
  • 1 red bell pepper, sliced
  • 1 yellow pepper, sliced
  • 1 red onion, sliced
  • 2 cups of artichoke hearts, quartered
  • 1 zucchini, sliced
  • 1 package of pasta of choice, cooked al dente to package instructions
  • Cashew cream, try my recipe:
  • 1 cup of cashews, soaked in really hot water for at least 10 minutes
  • 3/4 cup of water
  • 1 tbsp nutritional yeast
  • 1 tsp lemon juice
  • 1 tsp white miso paste
  • 1/2 tsp salt
  • Optional: top with sriracha & parsley
  • Soak the cashews in hot water, set aside. Boil water in a large pot to cook pasta to package instructions.
  • Preheat oven to 425°F. Line a baking tray with parchment paper or a silicone baking mat. Add the cubed potatoes, toss with some of the olive oil & spices & bake for 15 minutes.
  • Remove from the oven, add the bell peppers, onion, artichoke & zucchini & place the sausages on top, add the remainder of the olive oil & spices. Return to the oven for another 20-25 minutes or until golden.
  • Meanwhile make the cashew cream. Drain the soaked cashews & add them to a high-speed blender with the water, nutritional yeast, lemon juice, miso paste, salt & blend until smooth.
  • Plate the pasta, some veggies, a sausage & drizzle with cashew cream. Option to add sriracha & parsley. Enjoy!

Ⓥ Tahini Chocolate Chip Cookies

  • 1/2 cup coconut oil, room temperature
  • 1/2 cup of tahini
  • 1/2 cup of organic granulated sugar
  • 1/3 cup of organic brown sugar
  • 1/4 cup of plant milk
  • 1 tsp of vanilla extract
  • 1 & 1/4 cups of all purpose flour
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup of vegan chocolate chips
  • optional to sprinkle with salt
  • In a stand-up mixer (if you have one), beat the coconut oil, tahini, organic granulated sugar & organic brown sugar on medium until they are somewhat creamy for about 3 minutes. You can do this manually as well, it will be a good workout. Add the plant milk & vanilla & beat it all together for another minute until well incorporated.
  • In a separate bowl, whisk together the dry ingredients, minus the vegan chocolate chips (all purpose flour, cornstarch, salt, baking powder & baking soda) & then add them to the wet ingredients mixing on low for another couple of minutes until mixed.
  • Mix the vegan chocolate chips in with a spoon or fork & refrigerate the dough for a half hour or even as long as overnight.
  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats. Roll the dough into equally sized balls & press down the middle of each one just a bit. You want them to be spaced out well so they can spread.
  • Bake for 15-16 minutes. Sprinkle with salt immediately after removing from the oven if you would like, let them cool & enjoy!

Ⓥ Enoki Mushrooms


  • 2 bunches of Enoki mushrooms
  • 1/2 cup of tapioca or corn starch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 4 tbsp canola or other neutral oil, divided
  • Optional: agave syrup & Frank’s hot sauce


  • Remove mushrooms from their packaging. Cut off each mushroom about 1 inch from the dirt & discard the dirt.
  • Wipe any remaining dirt with a damp paper towel but do not get them wet. Carefully separate each of the mushrooms into about 4 smaller bunches. Don’t worry if they fall apart more.
  • Add oil to a large pot (I like to do 2 tbsp at a time) & heat over medium-high heat. Prepare your dry ingredients in a shallow dish & coat each bunch of mushrooms evenly. I like to press them flat so they get really crispy. Shake off any excess batter & fry each bunch for about 2 minutes on each side. Work in batches so you don’t overcrowd the pot.
  • Once both sides are golden, lay them on paper towels. I like to drizzle with agave nectar & Frank’s hot sauce. Eat with your favorite vegetables or make a sandwich. Enjoy.

Turk’y Roast Ⓥ


  • 2-20 oz cans of Green jackfruit in brine
  • 2 cups of veggie broth
  • 2 cups of water
  • 1 tsp vegan chicken-less seasoning
  • 6-7 small potatoes, chopped
  • 1 white onion, chopped
  • 5 garlic cloves
  • A few springs each of: thyme, rosemary & sage
  • 2-3 tbsp olive oil
  • 1 tsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Bring the veggie broth, water & vegan chicken-less seasoning to a boil. Add the drained & rinsed cans of jackfruit & boil for 15 minutes. Drain.
  • Preheat oven to 425°F. Add the chopped potatoes, onions, garlic cloves, boiled/drained jackfruit, herbs & spices & stir. Bake for 30 minutes, stir & bake for 30 more. Serve with favorite sides. Enjoy!

Vegan Berry Overnight Oats Ⓥ

  • 3 cups of blueberries, fresh or frozen
  • 3 cups of strawberries, fresh or frozen
  • 4 & 1/2 cups of rolled oats
  • 6 tbsp chia seeds
  • 3 scoops of vegan protein powder of choice, I used peanut butter flavor
  • 1/2 tsp cinnamon
  • 3 tsp vanilla extract
  • 6 cups of plant milk
  • Optional toppings: coconut flakes, vegan vanilla chocolate chips
  • Get 6 mason jars (12 oz each at least) with lids. Add 1/2 cup of blueberries then 1/2 cup of strawberries to each jar.
  • Mix all of the dry ingredients together with a whisk in a large bowl then slowly add the plant milk. Whisk until combined.
  • Pour about one cup of mixture into each mason jar over the fruit until you use all of the oat mixture.
  • Put on the lids, add to the fridge overnight. In the morning, you can eat it cold or heat it in 30 second increments and serve with a sprinkle of coconut flakes and vegan vanilla chocolate chips. Enjoy.

Vegan Broccoli Wings Ⓥ


For the Broccoli Wings:

  • 2 heads of broccoli florets
  • 1 & 1/2 cup all-purpose flour
  • 1 & 1/2 cup unsweetened plant milk
  • 1/2 cup water
  • 4 tsp nutritional yeast
  • 4 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 & 1/2-2 cups panko breadcrumbs

For the Sauce:

  • 3 tsp sriracha
  • 4 tbsp soy sauce or tamari
  • 2 tbsp rice vinegar
  • 4 cloves of garlic, minced
  • 3 tsp ginger, grated
  • 4 tsp agave or maple syrup
  • 4 tsp sesame oil
  • 1/4 cup water
  • Heat the oven to 350 °F.
  • Carefully cut the broccoli into bite-sized florets.
  • In a large bowl, combine the all-purpose flour, the plant-based milk, the water, nutritional yeast, paprika, garlic powder, onion powder, salt, & pepper.  Stir well to combine.
  • Coat the broccoli florets completely in the batter, then coat them in the panko breadcrumbs.
  • Use silicone mats or line a baking sheet with parchment paper & lay the broccoli florets on the baking sheet. Space them out & bake them for 25 minutes at 350 °F.
  • Make the sauce while the broccoli wings bake by whisking the sriracha, soy sauce or tamari, rice vinegar, garlic, ginger, agave, sesame oil & together in a large bowl.
  • Transfer the baked broccoli wings to the bowl & evenly coat them with the sauce.
  • Put the coated broccoli back on the baking sheet lined with parchment paper & return to the oven to bake for another 20 minutes at 350 °F.
  • Garnish with green onions & sesame seeds & enjoy hot with your favorite sides.

Vegan Tofu Bolognese Sauce Ⓥ


  • 16 oz pasta of choice
  • 1 tbsp olive oil
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1 lb tofu, option to drain & press, can just pat dry if short on time
  • 2 cups of tomato sauce
  • 1 tbsp vegan Worcester sauce
  • 1 tbsp soy sauce or tamari
  • 2 tsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • Bring a large pot of salted water to a boil & cook the pasta according to package instructions, al dente.
  • Add the olive oil to a large pan with a lid over medium heat. Add the garlic & sauté for a few minutes. Next add the minced onion & stir. Cook for a few more minutes then crumble the tofu in with your hands. Add the vegan Worcester sauce, soy sauce or tamari, tomato sauce & spices. Stir & let it simmer for about 10 minutes.
  • Drain the pasta, top it with the sauce. Garnish with parsley & vegan mozzarella or parmesan shreds. Serve with vegan garlic bread. Enjoy!

Ⓥ Snickers Overnight Oats

INGREDIENTS: (makes 6 servings)

  • 3 cups of oats
  • 3 cups of plant milk of choice
  • 5 tbsp powdered peanut butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 6 tbsp vegan chocolate chips
  • 2 tbsp chia seeds
  • 18 dates, chopped
  • Optional, sprinkle of peanuts for garnish in each jar (do this before eating so they don’t get soggy)


  • Using 6 mason jars with lids, chop the dates & drop them evenly in the bottom of each jar.
  • In a large mixing bowl, whisk together all of the other ingredients until they are well combined.
  • Pour about 1/2 cup of the mixture into each mason jar, cover with a lid & place them in the refrigerator overnight. Grab one & go in the morning. Option to add chopped peanuts before eating so they don’t get soggy. Stays good for a week refrigerated. Enjoy.