INGREDIENTS: Makes 10 loaded potato skins 5 medium-large potatoes Olive oil, for drizzling Sea salt & freshly ground pepper Coconut Bacon (makes extra) 2 cups unsweetened coconut flakes 1 tbsp olive oil 2 tbsp tamari 2 tbsp maple syrup 1 tsp smoked paprika 1/2 tsp liquid smoke pinch salt & pepper Mushroom, Black Bean &Continue reading “Vegan Fully Loaded Potato Skins Ⓥ”
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DIY Vegan Ⓥ Mac & Cheese Mix
INGREDIENTS: 1/2 cup cashews 1/2 cup nutritional yeast 2 tbsp cornstarch 2 tsp garlic powder 2 tsp onion powder 2 tsp paprika 1 tsp salt METHOD: Add all ingredients to a high speed blender & process until fine. Store in the refrigerator for 6 weeks or more in a mason jar. Serving suggestions: cook pastaContinue reading “DIY Vegan Ⓥ Mac & Cheese Mix”
Vegan Banana Walnut Chocolate Chip Bars
INGREDIENTS: (Makes 2 big bars 9 X 13) 2 Cups of Almond Flour 1 Tsp Baking Soda 1 Tbsp Corn Starch 1 Tsp Salt 2 Bananas, very ripe, mashed 6 Tbsp Coconut Oil, melted and cooled 1 & 1/3 Cup Coconut Sugar 2 Tsp Vanilla Extract 1/2 cup walnuts, chopped 1/2 Cup Chocolate Chips I used mini morsels & white chocolate chips bothContinue reading “Vegan Banana Walnut Chocolate Chip Bars”
Vegan Shepherd’s Pie
INGREDIENTS: VEGAN BEEF/VEGGIE MIXTURE 1 medium sized onion, diced 3 cloves garlic, minced 1 tbsp olive oil vegan ground beef-I used 1 12 oz package of @traderjoes Beef-less Ground Beef 1 cup of mushrooms, diced 4 cups mixed veggies, frozen 2 tbsp flour 1 3/4 cup vegetable broth 2 tbsp tomato paste 1 tbsp of tamari or soy sauce 2 tsp Herbes de Provence (or 1 teaspoon oregano & 1 tsp thyme)Continue reading “Vegan Shepherd’s Pie”
Vegan Alfredo Pasta Ⓥ
INGREDIENTS: Box of pasta of choice, I used chickpea bowties 8 oz fresh spinach 4 portobello mushrooms, chopped into bite size pieces 1 small onion, diced 4 cloves of garlic, minced 1 tbsp olive oil 1 cup of cashews, soaked in hot water for 5-10 minutes or longer 1 cup plant milk , I usedContinue reading “Vegan Alfredo Pasta Ⓥ”
Vegan Chickpea Curry Salad
Ingredients: FOR THE CHICKPEA SALAD: 1 15 oz can of garbanzo beans, drained and rinsed 1/2 cup shredded carrots 1 stalk of celery, diced 1/4 red onion, diced 3 cloves garlic, minced 1/3 cup dried craisins FOR THE CURRY DRESSING 3 tbsp tahini 2 tbsp water 1/2 lemon, juiced 1 tbsp maple syrup 1 tspContinue reading “Vegan Chickpea Curry Salad”
Tofu Nuggets
Ingredients: 1 lb extra firm tofu, drained, pressed, dried & cubed 1/2 cup Nutritional Yeast (aka-Nooch) 2 tsp seasoning of choice, I used @tastewatsons Everything seasoning https://tastewatsons.com/ Method: Preheat oven to 425F. Drain, press and dry your tofu. I use a Tofu Bud https://tofubud.com/. Then cut it into equal sized cubes. Add the nutritional yeastContinue reading “Tofu Nuggets”
Vegan Buffalo Chickpea Salad
Ingredients FOR THE CHICKPEA MASH: 1 15 oz can of garbanzo beans, drained, rinsed and mashed 2 ribs of celery, diced 1/2 cup shredded carrot 1/4 cup diced onion FOR THE BUFFALO DRESSING 3 cloves garlic minced 1/4 cup cashews, soaked in hot water for at least 5 minutes 1/2 cup water 1/4-1/2 cup Frank’sContinue reading “Vegan Buffalo Chickpea Salad”
Vegan Chickpea Chick’n Patties
Ingredients Method: 2. Add the veggie broth or water & begin to mix until it forms a dough. Put it in the fridge for about 30 minutes then separate into 8 even balls of dough. 3. Use a flat pan with edges, mix the Panko and spices & add each ball of dough to theContinue reading “Vegan Chickpea Chick’n Patties”
Vegan Yoga Momma 