Mofongo

Mofongo is a Puerto Rican dish, fried green plantains filled with meat and/or vegetables. INGREDIENTS 2 green plantains, unripe Avocado oil for frying 1 tablespoon olive oil 3 garlic cloves 1/2 cup water 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder INSTRUCTIONS Peel the plantains and cut them in about 1 inchContinue reading “Mofongo”

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”

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”

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”

Vegetable Fried Rice with Seitan Steak Strips

INGREDIENTS 2 cups white rice (cooked) 1 cup frozen mixed veggies 1 cup frozen cauliflower 1 cup frozen edamame 3 tablespoons Tamari or Soy sauce (or more to taste) 1 1/2 veggie meat/seitan 2 tablespoons avocado oil for sautéing INSTRUCTIONS Add the oil to a wok or medium/large skillet and heat to medium-high. Add the vegetablesContinue reading “Vegetable Fried Rice with Seitan Steak Strips”

Penne with Sausage Cream Sauce

INGREDIENTS 2 cups Penne (or any pasta you prefer) 1 tablespoon olive oil 4-5 small garlic cloves (finely chopped) 1/2 cup onion (chopped) 3 Beyond Sausages (chopped) 1/4 cup white wine 1 1/4 cup unsweetened coconut milk 1/4 cup petite frozen peas 1 cup fresh spinach 1/8 teaspoon turmeric Salt to taste Pepper to tasteContinue reading “Penne with Sausage Cream Sauce”

Lemon Coconut Blueberry Muffins (Vegan)

Muffins INGREDIENTS 1 cup all-purpose flour 1 cup coconut flour 1 1/4 teaspoon baking powder 1/4 salt 1/2 cup avocado oil 1 cup granulated sugar (I prefer light brown sugar or coconut sugar) 3 tablespoons Bob’s Red Mill Egg Replacer mixed with 1/4 cup and 2 tablespoons water 1 teaspoon lemon extract 1 teaspoon vanilla extractContinue reading “Lemon Coconut Blueberry Muffins (Vegan)”

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