Vegan Jamaican Red Pea Soup

Vegan Jamaican Red Pea Soup

A childhood favorite in my grandma’s kitchen. The smell alone takes me alll the way back. It’s ALMOST as good as hers, and vegan! 🤩⁣ 🇯🇲 ⁣

2 cups dried red kidney beans
10 cups water
1 medium onion, chopped
3 cloves garlic, minced
3 green onions, chopped
3 sprigs of thyme
2 medium carrots, peeled and chopped
1 medium potato, peeled and chopped
1 cup yam, peeled and chopped
1 cup coconut milk
6-8 pimento berries
2 cubes vegetable bouillons
1 whole Scotch Bonnet or Habanero 
salt, to taste
1/2 cup all purpose flour, 
1/4 cup water
1/4 teaspoon salt

Sort and wash beans then place in cold water overnight bowl, at least 8 hours.

Rinse beans and place them in a large saucepan with 10 cups of water and bring to boil, then lower heat to simmer until tender, about an 1 hour.

Add onion, garlic, green onions, thyme, carrots, potatoes, yam, dumplings, coconut milk, allspice, vegetable bouillons, and Scotch bonnet pepper.

Bring to boil, then reduce to a simmer.

In a separate bowl, add flour and salt. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palm of hands to make long thin dumplings. Drop into the soup.

Cook soup until vegetables are tender, about 45 minutes. Discard Scotch bonnet pepper before serving.

Vegan Banana Pancakes

Vegan Banana Pancakes

This is one of my favorite ways to use a ripe banana.  Also, the boys can eat pancakes all day everyday any time of the day. 

2 ripe bananas, mashed
3/4 cup non-dairy milk – plain, unsweetened
2 tablespoon melted vegan butter
1.5 teaspoon vanilla extract
1/2 tbsp maple syrup
1 cup whole wheat or all purpose flour
1/4 teaspoon salt
1 tablespoon baking powder

In a large bowl mash you banana.  Whisk in milk, butter, vanilla and syrup.   Add in the flour, salt and baking powder.  Avoid over-mixing, you want there to be lumps of flour in the batter.

Heat a non-stick pan to medium heat. Add a teaspoon or two of vegan butter into the pan.  Scoop about 1/4 cup of batter into the pan for each pancake.

Cook until the top of the pancake starts to bubble and the bottom is golden brown (about 3-4 minutes). Flip and cook until golden brown (about 1-2 minutes).

Sticky Teriyaki Vegan Meatballs

Sticky Teriyaki Vegan Meatballs

This is a favorite over here and I normally serve it with white rice and steamed veggies. Sometimes I also use this sauce over a tofu veggie stir-fry as well. So so yum!

1 package vegan meatballs
3 tablespoons soy sauce
1/3 cup water
1/4 cup brown sugar
2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon maple syrup
1 teaspoon sesame oil
1 tablespoon cornstarch
sesame seeds (optional, for garnish)
sliced green onions (optional, for garnish)

Cook the meatballs according to the package.

To a skillet, add the soy sauce, water, brown sugar, garlic, ginger, maple syrup and sesame oil over medium high heat. Stir until sugar is dissolved, about 3 minutes. Allow to reach a boil.

Mix in the cornstarch until dissolved and boil for 1-2 minutes or until sauce has thickened.

Add the meatballs to the sauce and toss to coat.

Sprinkle with sesame seeds and green onions if desired and serve.

Vegan Cheese Sauce

Vegan Cheese Sauce

I was craving nachos and thought it would be a fun lunch for the boys and I, so here’s a recipe for the cheese sauce.  It has a nice kick to it, thanks to the chili powder.

This sauce is best used right away and can be used in quesadillas, as dip, on pasta, over a wet burrito, etc.  

Lemme know how your comes out! 🙂

3/4 cup coconut milk (or any full high fat non-dairy milk)
3 tbsp nutritional yeast
2 tbsp tapioca flour or arrowroot powder 
1/2 tsp sea salt
1/2 tsp garlic salt
1/2 tsp chili powder
1/4 tsp smoked paprika

Put all of the ingredients into a saucepan and use a whisk to combine.  Turn the fire on to medium/high heat to bring to a boil, while constantly stirring.

Turn the heat down to low to simmer, while continuing to stir, until the sauce becomes thick and stretchy.. about 1-2 minutes.

Enjoy right away. 🙂

Jamaican Plantain Porridge

Jamaican Plantain Porridge

Almost as good as my grandmas 😉

About 1lb green plantains, washed peeled and sliced in 1-inch pieces
3 cups water
1 stick cinnamon bark
Pinch of salt
1 2/3 -cup coconut cream
1 tsp. vanilla extract
1 cup unsweetened almond milk 1
1⁄2 tbsp. sugar
1/8 tsp. nutmeg

Place water and plantain in a blender and pulse until blended into a smooth puree. Pour the puree into a pot with cinnamon and turn on the stove to a low heat. Keep stirring to avoid clumping. Stir in salt. Add coconut cream and stir consistently for about 10-15 minutes. Add almond milk, vanilla, nutmeg and sugar, and continue to stir. Let cook an additional 20-25 minutes, constantly stirring. Let cool, and enjoy!

Vegan Pasta Alfredo

Vegan Pasta Alfredo

⁣This sauce is crazy easy to make and sooo creamy thanks to the soaked cashews. Yum! ⁣

⁣Fyi, the boys ate this up while humming. I broke the pasta a bunch so it could be shorter, but it was still difficult for them so next time I’ll likely use a bow tie. Also, would have added peas if I had any. ⁣⁣

1 1/4 cup raw cashews (soaked 3-4 hours)⁣
1 cup full fat coconut milk
1/3 cup nutritional yeast⁣
4 cloves garlic⁣
1 tbsp lemon juice
1 tsp onion powder⁣
1/2 tsp garlic powder⁣
1 tsp salt⁣
1/4 tsp black pepper⁣
10 oz  pasta of your choice⁣

Add soaked cashews, coconut milk, nutritional yeast, garlic cloves, lemon juice, onion powder, garlic powder, salt, and black pepper to a blender. Blend on high until smooth and creamy.⁣

Cook pasta according to the package. After, drain the water and transfer pasta back into the pot.⁣

Pour alfredo sauce over the pasta and gently toss to combine.⁣

Strawberry Chia Pudding

Strawberry Chia Pudding

This Strawberry Chia-Pudding tastes just like strawberry ice cream and makes for either a yummy desert or light and sweet breakfast. Plus, chia seeds are full of health benefits, including low calorie, loaded with antioxidants, fiber and protein.

3/4 cup non-dairy milk
1/2 fresh strawberries
1 tbsp maple syrup
2 tsp vanilla
1/4 cup chia seeds

Add to a blender the milk, strawberries, syrup and vanilla, and blend. Pour the liquid mixture to a jar and add in chia seeds. Mix to thoroughly combine. Refrigerate for at least 3 hours.

Mix to remove any lumps. Serve in a bowl, topped with whatever you like… granola, muesli, fruit, nuts, coconut shavings, etc. Enjoy!

Crispy Tofu

Crispy Tofu

Just an FYI… August dips everything in ketchup, including this.

Crispy Tofu:

Package extra-firm tofu
2 garlic cloves, minced
4 tbsp soy sauce
3 tbsp rice vinegar
1 tbsp pure maple syrup
1 tsp sesame oil

Cut the tofu into cubes. Arrange them evenly on a flat surface lined with paper towels. Cover with a layer of paper towels set a baking sheet or pan on top (something heavy.) Press like this for 15 minutes while you make the marinade.

In a small bowl, combine the soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger.

Add the pressed tofu pieces to the marinade, and toss. Let it marinate for at least 1 hour, covered, in the refrigerator. Can also leave overnight.

Preheat the oven to 400°.

Remove the tofu from the marinade and add to a bowl. Sprinkle with cornstarch place on a cookie sheet lined with parchment paper.

Bake for 25 to 30 minutes, tossing the tofu halfway until the tofu is golden and crispy.

If desired, quickly toss the tofu in leftover marinade. Serve with dipping sauce.

Vegan Blueberry Cheesecake

Vegan Blueberry Cheesecake

I’ve never been a huge cake person. Actually, my mother used to get me cheesecakes for my birthdays growing up. Here’s a great and crazy easy vegan alternative. Disclaimer, it keeps frozen, so plan when you want to enjoy it so you can leave time for it to defrost.

Cookie Crumb Crust
1 3/4 cups cookie crumbs
5 tablespoons vegan butter, melted

Combine the cookie crumbs and butter until thoroughly combined. Press into the bottom and up the sides pie dish, then refrigerate for at least 30 minutes before filling.

Vegan Blueberry Cheese Cake

Filling:
1 cup cashews, soaked 3-5 hours
1⁄4 cup unsweetened almond milk
2 tbsp. coconut oil
1 tsp. vanilla extract
1 tbsp. maple syrup
Zest of 1⁄4 lemon

Blueberry Topping:
2 cups fresh blueberries
2 tbsp. maple syrup
Juice from 1⁄2 lemon

Allow the cashews to soak in a bowl of warm water for 3-5 hours.

In a blender, combine soaked cashews, almond milk, coconut oil, vanilla, syrup and lemon zest, and blend until a smooth puree is formed. Fill the cookie pie crust with the filling, cover with plastic wrap and place in the freezer.

To make the topping, put a small saucepan over low-medium heat. Add in blueberries, syrup and lemon juice and stir occasionally with a wooden spoon until the blueberries begin to swell and break. Use your spoon to help break any stubborn blueberries, and continue to cook until the mixture begins to simmer. Remove from heat and allow to cool five minutes before putting the mixture in a blender. Blend until smooth. Set aside and allow to cool fully.

Remove the pie crust from the freezer, and top with blueberry topping. Cover again with plastic wrap and place back in the freezer. Chill for about 4 hours until firm.

To serve, allow to thaw about 15 minutes on the counter, and enjoy!

Stuffed Shells

Stuffed Shells

Back when I ate dairy, I always found ricotta to be super weird. I’m one of this texture people… and it was always such a stranger texture for me. So when I discovered a hazelnut ricotta recipe, I was all in. Let me tell you, I like this ricotta so much better than the “real thing”. I mostly use it in my very very popular vegan lasagna, but here’s a video of how to use it in Stuffed Shells.

Feel free to modify.. It’s super easy to do.. Season it more or less to your liken, add ketchup if you like that sweet touch in your red pasta dishes… Use vegan beef crumble instead of lentils… skip the spinach. Whatever you want 🙂

8 oz. vegan jumbo pasta shells
15 oz. lentils
1 1⁄2 cup Hazelnut ricotta (see below )
8 oz. Frozen spinach, thawed and patted dry
Garlic powder, onion powder, black pepper and sea salt to taste
1 jar (25oz.) marinara sauce
12 oz. vegan mozzarella shreds
1/4 cup bread crumbs

Cook shells in salted boiling water until barely tender, about 12 minutes. Drain and cool until cold water. Drain again. Set aside.

Preheat oven to 375°.

In a large bowl, combine lentils, ricotta and spinach. Season to taste.

Spread half the marinara over the bottom of the baking dish to coat it. Spoon a heaping tablespoon of filling into each shell and places the open side up in the dish, packing them into the dish tightly in a single layer. Pour remaining marinara evenly over the shells and sprinkle with mozzarella and bread crumbs.

Bake until cheese is melted and sauce is bubbling, about 40-45 minutes. Enjoy!

HAZELNUT RICOTTA
1 1⁄2 cup hazelnuts, soaked at least 6 hours
1⁄2 cup water
Juice of 1⁄2 lemon
2 coves garlic, diced
2 tbsp. extra virgin olive oil
1⁄2 tsp. kosher salt
2 1⁄2 tbsp. nutritional yeast
2 tbsp. fresh parsley, minced
2 tbsp. fresh basil, minced

Add all ingredients to a food processor or high-powered blender and pulse until but all fully ground, making sure to scrape the sides until entire mixture is smooth.