Ⓥ Chocolate Cherry Overnight Oats

INGREDIENTS:

***I use 6-12 ounce mason jars & add the following to each:

  • 1/2 cup oats
  • 3/4 cup plant milk of choice, I used oat milk
  • 1 tbsp chia seeds
  • 2 tbsp vegan protein powder of choice
  • 1 tbsp cocoa
  • 1 tbsp agave or maple syrup
  • 2 bananas, sliced
  • 1/4 cup frozen cherries
  • 2 tbsp vegan chocolate chips

METHOD:

  • Mix all of ingredients together except for the bananas, cherries & chocolate chips, & stir. After you have mixed the other ingredients together, add the banana slices, frozen cherries & vegan chocolate chips. Seal the jars & store them in the fridge for up to 5 days. Can eat them hot or cold. To heat, remove the lid and heat it in the microwave in 30 second increments.

Ⓥ Bang Bang Sauce

INGREDIENTS:
  • 1 cup vegan mayonnaise
  • 1/4 cup sriracha
  • 1/4 cup sweet chili sauce
  • 2 tbsp lemon juice
  • 2-4 tbsp agave or maple syrup
  • 2 cloves garlic, minced
  • 1/2 tsp onion powder
METHOD:

Ⓥ Caprese Zucchini Fritters

INGREDIENTS:
  • FOR THE ZUCCHINI FRITTERS:
  • 2 zucchini, grated
  • 1 onion, grated
  • 3 cloves garlic, minced
  • 6 tbsp ground flax seed
  • 3/4 cup warm water
  • 1 & 1/2 cup chickpea flour or flour of choice
  • 2 tbsp corn starch
  • 2 tbsp vegan sour cream or vegan yogurt
  • 2 tsp veggie broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • oil for pan frying
  • FOR THE CAPRESE TOPPING:
  • 3-4 large tomatoes, sliced thin
  • vegan mozzarella cheese, I used a Miyoko’s classic plant milk Mozzarella
  • balsamic glaze, to drizzle (1-2 tbsp)
  • Optional fresh or dried parsley to garnish
METHOD:
  • Mix the ground flax & warm water together with a fork in a bowl to make a “flax egg.” Set aside.
  • Grate the zucchinis, onion, garlic & squeeze out any excess moisture.
  • Mix the flax “egg” one more time with a fork & add it to a large mixing bowl with all of the other zucchini fritter ingredients. Keep the tomatoes, mozzarella & balsamic glaze on the side for now.
  • Heat oil in a large (I use cast iron) skillet and cook patties on each side for a couple of minutes. Lay them on paper towels to soak up excess oil.
  • Preheat the oven to 375°F, line a baking tray with parchment paper or a silicone baking mat & place the fritters on the tray. Add sliced tomatoes, vegan mozzarella, balsamic glaze & cook for 20-25 minutes. Enjoy with your favorite sides.

Caramelized Shiitake Mushrooms Ⓥ

INGREDIENTS:

  • 1 lb shiitake, washed, sliced (you can use fresh or rehydrate some dehydrated ones)
  • 1 onion, chopped
  • 2-3 tbsp olive oil or vegetable broth
  • 2 tbsp tamari or soy sauce
  • 1 tbsp organic sugar
  • 2 tsp sesame oil
  • 2 cloves garlic, minced
  • salt & pepper to taste
  • pinch crushed red pepper flakes

METHOD:

  • Preheat a large skillet on medium high heat. Add the oil or broth, onions, salt, pepper & crushed red pepper flakes & sauté for 5-7 minutes, stirring often.
  • Add the sliced mushrooms & cook for another 8-10 minutes, stirring often as well.
  • Mix the tamari or soy sauce, organic sugar, sesame oil & minced garlic together then add it to the cooked mushrooms & onions. Mix well & cook for another couple of minutes until the mushrooms are shiny & caramelized looking. Serve hot. Enjoy.

Ⓥ Sweet & Sticky Bean Curd Knots

INGREDIENTS:
  • FOR THE BEAN CURD KNOTS:
  • 3.5 oz dehydrated tofu knots, soaked for 1 hour in hot water to rehydrate
  • 3/4 cup cornstarch
  • 2 tbsp of vegetable broth at a time or 2/3 cup of vegetable oil
  • FOR THE SAUCE:
  • 3 tbsp agave
  • 2 tbsp ketchup
  • 2 tbsp vegan Worcestershire sauce
  • 1 tbsp tamari or soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sriracha
  • 3 garlic cloves, minced
  • 2 tsp white miso paste
  • 1 tsp grated ginger
  • Optional garnishes: green onions & sesame seeds
  • METHOD:
  • Soak the tofu knots in hot water for an hour then drain. Take the cornstarch & add it to a bowl with a lid or plastic bag & add the drained tofu knots, shake well to coat.
  • Heat the vegetable broth or vegetable oil in a pan on medium-high heat & add a few tofu knots at a time. Cook them in batches so they don’t crowd & flipp them every 2-3 minutes so both sides brown. You can drain them on kitchen or paper towels & keep them warm & crispy in a warm oven if not ready to serve yet.
  • Mix all of the sauce ingredients together in a bowl & heat until it gets bubbly & begins to reduce.
  • Toss the cooked knots in the sauce & serve immediately. Add green onions & sesame seeds.

Ⓥ Spinach & Artichoke Dip

INGREDIENTS:

  • 10 oz frozen chopped spinach, thawed & drained
  • 14 oz artichoke hearts, chopped
  • 8 oz vegan cream cheese
  • 1/4 cup vegan sour cream
  • 1/4 cup vegan mayonnaise
  • 1 cup vegan Mozzarella cheese shreds
  • 1/4 cup vegan Parmesan cheese shreds
  • 3 garlic cloves, minced
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
METHOD:
  • Preheat oven to 350°F. Mix all ingredients together & stir to incorporate well. Bake for 30 minutes. Enjoy warm with your favorite chips or pita.

Ⓥ Coconut Pistachio Encrusted Tofu

INGREDIENTS:

  • 2-16 oz blocks of extra firm tofu, drained, pressed & ripped into cubes
  • 1 cup of plank milk, I used unsweetened oat milk
  • 1/2 cup flour of choice
  • 2 tbsp miso paste, I used White Miso
  • 1 tsp of sriracha hot sauce
  • 1 cup of pistachios, shelled
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup vegan panko breadcrumbs
  • Pinch of salt & pepper
  • 4 tbsp yellow mustard
  • 2-4 tbsp agave or maple syrup (+/- if you like it more h’ney or more mustard)

METHOD:

  • Drain & press the tofu. Dry it & peel it apart with your hands into bite size pieces.
  • Preheat oven to 450°F. Line a baking tray with parchment paper or a silicone baking tray & set it aside.
  • Add the shelled pistachios & shredded coconut to a food processor & blend until you have a breadcrumb like consistency.
  • Mix the blended pistachio-coconut breadcrumbs, vegan panko breadcrumbs, pinch of salt & pepper together in a shallow dish & set it aside. 
  • In a mixing bowl, add the plant milk, flour, miso paste & sriracha, whisk well & set it aside.
  • Set up your dredging station. Dip the tofu pieces in the batter, then into the prepared breadcrumb mixture & then set them on the baking tray until you have used them all.
  • Bake for 15 minutes, flip them over & bake for 10-15 minutes more. Mix the yellow mustard & agave or maple syrup together for a dipping sauce.
  • Serve warm with your favorite veggies. Enjoy!

Ⓥ Cheezy BBQ Monkey Bread

INGREDIENTS:

  • 2-16oz vegan friendly dough-I used Trader Joe’s *some Pilbury Biscuits are vegan, see below
  • 20 oz vegan steak pieces, I used one bag of Beyond Meat Beyond Steak
  • 3 cloves of garlic, minced
  • 1 red onion, diced
  • 1 yellow bell pepper, diced
  • 2 tbsp vegan butter
  • 1/2 cup of vegan bbq sauce
  • 7 oz vegan cheese shreds of choice
  • 1/2 cup of my vegan cashew queso (optional – I had some made): https://veganyogamomma.com/2022/01/11/cashew-queso/
  • Garnish with chopped tomatoes, scallions & my vegan ranch dressing: https://veganyogamomma.com/2022/02/13/vegan-ranch-dressing-%e2%93%a5/
  • *Four flavors of Pillsbury Biscuits are vegan: “Grands! Southern Homestyle Original Biscuits,” “Grands! Southern Homestyle Buttermilk Biscuits,” “Grands! Flaky Layers Sweet Hawaiian Biscuits,” & “Flaky Layers Buttermilk Biscuits.”
METHOD:
  • Preheat oven to 350°F. Lightly grease a bundt pan.
  • Add oil to a large pan over medium heat & cook the vegan steak pieces. Remove from heat & set aside.
  • Add the onion & bell peppers & cook for about 5-7 minutes stirring on occasion. Add the garlic until fragrant, about 30 seconds, add butter to melt, then add the BBQ sauce, cashew queso.
  • Remove from heat & add the mixture to a large mixing bowl with the shredded vegan cheese, & chopped biscuit pieces. Mix well. Put it into the greased Bundt pan & bake it for 60 minutes.
  • Carefully flip onto a plate. Garnish with chopped tomatoes, scallions & vegan ranch dressing. Enjoy!

Ⓥ High Protein Spinach Pasta

INGREDIENTS:

  • 16 oz of pasta of choice, I used chickpea penne
  • 8 oz of fresh spinach
  • 1 tbsp olive oil
  • 1 package of silken tofu
  • 4 tbsp nutritional yeast
  • 1/4 cup cashews
  • 6 tbsp help seeds
  • 2 garlic cloves
  • 2 tbsp fresh basil
  • 1 tsp salt
  • 1 garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp pepper
  • pinch of red pepper flakes
  • Optional garnish: vegan Parmesan
METHOD:
  • Cook the pasta according to package instructions al dente, drain & reserve 1/2 cup of pasta water.
  • Add the olive oil to a pan over medium heat & add the spinach. Cook for a couple of minutes then add it to a blender with the remaining ingredients.
  • Add the pasta water & blend well. Serve hot & top with vegan Parmesan cheese. Enjoy!

Ⓥ French Onion Pasta Bake

INGREDIENTS:
  • 16 oz pasta of choice, cooked al dente, I used chickpea pasta
  • 2 tbsp olive oil
  • 2 white onions, thinly sliced
  • 3 tbsp flour
  • 3 tbsp vegan butter
  • 1 tsp vegan chickenless seasoning, or a vegan chickenless bouillon
  • 1/4 cup of soy sauce or tamari
  • 1/3 cup of nutritional yeast
  • 3 cups of plant milk
  • 1 cup of vegan mozzarella shredded cheese
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup vegan parmesan
  • 1/4 cup of panko
  • 1/4 cup of crispy onions
METHOD:
  • Bring a large pot of salted water to a boil & cook the pasta according to package instructions al dente, reserve a 1/2-1 cup of the pasta water, drain, set aside.
  • Meanwhile, heat the olive oil in a large pot over medium heat & add the thinly sliced onions to caramelize. Add the thyme, a pinch of salt & pepper & sauté for about 30 minutes until they become soft & golden. Remove from heat & set aside.
  • In the same pan as the onions, add the vegan butter & flour & whisk together to form a roux. Slowly add the vegan chickenless seasoning or vegan chickenless bouillon, soy sauce or tamari &plant milk 1 cup at a time whisk well until creamy. Add the vegan mozzarella shredded cheese & nutritional yeast & whisk until well incorporated.
  • Preheat oven to 375°F. Prepare a lightly greased 9 X 13 baking dish. Mix the cooked pasta, reserved pasta water, cooked caramelized onions & creamy sauce & pour into the baking dish.
  • Sprinkle with the vegan parmesan, panko & crispy onions & bake for 30 minutes. Give it about 5 minutes to cool, then enjoy!