Air Fried Potato Wedges

INGREDIENTS 2 medium Russet potatoes 2 tablespoons oil 1/2 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/8 teaspoon paprika 1 tablespoon Vegan Creamy Dill Pickle Dressing 4 cherry tomatoes 1 green onion (chopped) 1 tablespoon red onion (chopped) Cilantro for garnish INSTRUCTIONS Wash the potatoes Cut them into wedges (see picture below)Continue reading “Air Fried Potato Wedges”

Stuffed Bell Peppers

INGREDIENTS 2 red bell peppers 2 green bell peppers 1 cup Jasmin rice 1 1/2 cup water 1 teaspoon salt 1 tablespoon nutritional yeast 1/2 teaspoon turmeric 5 fresh oregano leaves 1 tablespoon olive oil 3 whole baby bella mushrooms (chopped) 1/4 cup chopped red onion 1 tablespoon butter (for sautéing the onions and mushrooms)Continue reading “Stuffed Bell Peppers”

Sourdough Stuffed Bell Peppers

INGREDIENTS    To make the veggie meat layer: 2 tablespoons olive oil (or any oil you prefer) 1 1/2 cups Gardein Beefless Ground 1/4 cup Nutritional Yeast Salt to taste 1 tablespoon onion powder 1 tablespoon garlic powder 1 cup water 6 whole white mushrooms (chopped) 1/4 cup red onion (chopped) 1 carrot (chopped) 2Continue reading “Sourdough Stuffed Bell Peppers”

Teriyaki Grilled Tofu With Vegetables and Rice

INGREDIENTS 16 oz extra firm tofu block 2 tablespoons oil and more for sautéing 1/3 cup chopped green bell pepper 1/3 cup chopped red bell pepper 1/3 cup chopped red onion 1/3 cup chopped yellow onion 4 cloves garlic (finely chopped) 1 head fresh broccoli 1/2 teaspoon garlic powder Salt to taste Pepper to tasteContinue reading “Teriyaki Grilled Tofu With Vegetables and Rice”

Sweet Potato Gnocchi With Brown Butter, Toasted Garlic and Sage

Sweet Potato Gnocchi INGREDIENTS 1 1/2 cups cooked Purple Sweet Potato (you can use other kinds of potatoes if you prefer) 1/4 cup vegan ricotta 1 egg (slightly beaten) 1 1/2 tablespoons vegan parmesan cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper A pinch of nutmeg 1 1/2 – 2 cups all-purpose flour INSTRUCTIONSContinue reading “Sweet Potato Gnocchi With Brown Butter, Toasted Garlic and Sage”

The Best Vegan Creamed Spinach

If you happen to have a lot of fresh spinach sitting in your fridge and you know it will go bad in the next few days, this is the recipe for it.  Because that is exactly what happened to me.  And I am glad that spinach was there.  There is so much flavor in thisContinue reading “The Best Vegan Creamed Spinach”

Vegan Creamy Dill Pickle Dressing

This dressing is perfect to add to salads, tacos, quesadillas, potatoes, and many other dishes. INGREDIENTS 2 cups raw cashews 2 1/4 cups water 2 dill pickle spears (chopped) 1 tablespoon lemon juice 2 cloves garlic 1/2 teaspoon dried dill (or fresh) Salt and pepper to taste INSTRUCTIONS Add cashews, water, dill pickle spears, lemonContinue reading “Vegan Creamy Dill Pickle Dressing”

Beefless Zucchini Boats

Oh these zucchini boats are so tasty!  Especially because of the vegan ricotta in the bottom layer, a creaminess you were not expecting! But let’s get into the details below. INGREDIENTS 2 1/2 cups beefless ground meat (I used Gardein) 3 tablespoons olive oil for cooking the meat (and more for drizzling the zucchini halves)Continue reading “Beefless Zucchini Boats”

How to Make Arepas (with a twist)

Arepas are made with corn flour, and usually stuffed with cheese, and several other fillings.  I learned how to make arepas from a dear Colombian friend that also lived in Venezuela for several years.  That is why my recipe has a twist, because it is not quite traditional, but oh so tasty! I have anContinue reading “How to Make Arepas (with a twist)”

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