Category Archives: Uncategorized

INGREDIENTS: 12 oz bag of cranberries 3/4 cup organic sugar 1 orange, zest & juice from 1/4 tsp cinnamon 10.7 oz (or any small) can of orange segments METHOD: Rinse the cranberries. Zest & juice the orange. Add the cranberries, organic sugar, juice & zest of the orange & the cinnamon to a medium saucepanContinue reading “Cranberry Sauce”

INGREDIENTS: 1 tbsp olive oil 1-16 ox box pasta of choice 1 package of vegan beef crumbles (I used the 12 oz package already cooked from @traderjoes) 8 oz mushrooms, diced 1 small onion, diced 3 cloves of garlic, minced 2 large carrots, peeled & diced 3 stalks of celery, diced 1 cup of tomatoContinue reading “Vegan Bolognese Ⓥ”

INGREDIENTS: 1 package of frozen vegan chick’n, I like Whole Foods brand or @daringfoods 1 can of corn 1 can black beans 1 can Rotel Original 1 packet mild chili seasoning 1 tbsp dill 1 tbsp parsley 2 tsp nutritional yeast 2 tsp garlic powder 2 tsp onion powder 1/2 tsp salt 1/4 tsp pepperContinue reading “Vegan Crockpot Chik’n Chili Ⓥ”

INGREDIENTS: 2 tbsp olive oil 1 yellow onion, diced 3 carrots, peeled & chopped 3 stalks of celery, sliced 4 cloves garlic, minced 2-14 oz or 1 28-oz can diced tomatoes 4 cups vegetable broth 1-15 oz can of beans, drained & rinsed, I used organic bean trio 1-15.5 oz can garbanzo beans, drained &Continue reading “Vegan Minestrone Soup Ⓥ”

INGREDIENTS: 1 box of pasta of choice, I like protein pasta 1-8 oz package of Pumfu (pumpkin seed protein) 1 cup tomato sauce of choice 1 tbsp olive oil 3 cloves garlic, minced 2 tsp nutritional yeast 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp oregano 1/2 tsp salt 1/4 tsp pepper METHOD:Continue reading “Pumpkin Seed Bolognese Ⓥ”

INGREDIENTS: FOR THE SOUP: 6 medium potatoes, peeled & chopped 4 leeks, white & green parts, washed & chopped 1 medium onion, chopped 4 celery stalks, chopped 3 garlic cloves, minced 1 tbsp olive oil 2 tsp nutritional yeast 1 tsp garlic powder 1 tsp thyme 1 tsp onion powder 1 tsp rosemary 1/2 tspContinue reading “Ⓥ Creamy Leek & Potato Soup”

INGREDIENTS: 1 block of firm or extra firm tofu, drained, pressed 2 tsp tamari or soy sauce 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika 1/2 tsp cumin 1/2 tsp salt 1/4 tsp pepper Olive oil if frying, or cooking spray if baking METHOD: Drain, press tofu using a tofu pressContinue reading “Ⓥ Shredded Tofu “Meat””

INGREDIENTS: 1 lb oyster mushrooms, wash & cut off the tips 1/2 cup vegan ranch 1/2 cup water 3 cups corn flakes, ground fine 4 tsp nutritional yeast 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp oregano 1 tsp salt 1/4 tsp pepper METHOD: Preheat the oven to 425°F. InContinue reading “Ⓥ Easy Oven Fried Chick’n”

INGREDIENTS: 1 butternut squash, make sure it fits in the instapot 1 cup of water METHOD: Add the trivet rack to the (6-8 quart) pressure cooker & pour the cup of water into the pot. Next, place the butternut squash on it. Make sure you have the pressure release valve set to the “Sealing” option.Continue reading “Butternut Squash Pressure Cooker/Instapot-No poking holes”

INGREDIENTS (makes 6 servings): 4 & 1/2 cups of rolled oats 3 bananas, sliced 6 tbsp chia seeds 9 tbsp vegan chocolate chips 9 tbsp agave or maple syrup 3 tsp vanilla extract 6 cups of plant milk of choice (I used soy milk) 3 scoops of any flavor vegan protein powder of choice (IContinue reading “Ⓥ Peanut Butter Banana Overnight Chia Oats”