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Author: Ryan

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Easy Cheesy Biscuits

Easy Cheesy Biscuits

Easy Cheesy Biscuits

Turn plain biscuits into something special with this Easy Cheesy Biscuit recipe! It is 100% plant-based, dairy free, and insanely delicious. Whether you are enjoying biscuits and gravy in the morning or having a family dinner, these biscuits will do the trick.

Yields 24 biscuits

Serves 10-12 people

Ingredients

2 cups King Arthur organic flour

3/4 cup oat milk

1-1/2 Tbsp. baking powder

1/2 tsp. cream of tartar

1 cup shredded vegan cheddar cheese

1/2 cup avocado oil

1/4 cup green onions, chopped

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/8 cup nutritional yeast flakes

Directions

  1. Preheat the oven to 400 degrees F.
  2. In a bowl, mix together the flour, oat milk, nutritional yeast, oil, salt, cream of tartar, and baking powder.
  3. Once dough-like consistency forms, fold in the cheese and green onions.
  4. Line a baking sheet with parchment paper and lightly spray it with oil.
  5. Remove dough from the bowl on to a lightly floured area. Roll dough into 1/2″ round and use a biscuit cutter to cut the dough. Place onto the lined baking sheet until all dough is used.
  6. Baked for 15-18 minutes or until golden brown. Remove from the oven and cool for 2 to 3 minutes.
  7. Serve immediately

 

Chef’s tip: Pair this with my Sunflower Haché “Sausage” and Gravy.

SunflowerFamily Haché "Sausage" Gravy

Gravy Recipe, click here.

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Plant-Based Taco Burger

Plant-Based Taco Bureger

Plant-Based Taco Bureger

This taco “burger” topped with avocado, lettuce, tomato, and onion is 100% plant-based and extremely tasty! If you’re in a jam for a quick meal, then I have the perfect thing for you made by @neatfoods. Their original burger mix is delicious and perfect if you’re like me and want to use your own spices. They also have their own Mexican style mix, which is also delicious, if you’re looking for something unique and tasty! Feel free to give this one a go. It’s super easy and something your family or friends will enjoy.

Plant-Based Taco Bureger

Yields 4 patties

Serves 2-4 people

Ingredients

1 pouch Neat Original Mix

1/2 cup filtered water

1/4 cup diced red bell pepper

3 Tbsp. yellow onion, minced

2 Tbsp. yellow corn

2 tsp. Chili powder

1/2 tsp. cumin powder

1/4 tsp. dried oregano

1/4 tsp. smoked paprika

1 garlic clove, minced

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of ground black pepper

Directions 

  1. In a mixing bowl, combine the pouch contents with the water and mix accordingly to the directions.
  2. Add red pepper, corn, onion, oregano, chili powder, cumin, smoked paprika, minced garlic, salt and pepper. Mix until well combined and form into 4 patties.
  3. In a skillet on medium-high heat, and about 2 tsp. vegetable broth (or water) for an oil-less approach. Add the patties once hot and cook for 2 to 3 minutes on each side, or until lightly browned.
  4. Place the patties onto toasted buns with avocado, lettuce, tomato, and onion.
  5. Serve immediately

 

Chef’s tip: Feel free to make a sauce with vegan mayo and sriracha!

 

 

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SunflowerFamily Haché “Sausage” Gravy

SunflowerFamily Haché "Sausage" Gravy

SunflowerFamily Haché "Sausage" Gravy For some of us, breakfast is the most important meal of the day. Instead of de-fueling your body with processed cereals or sugary doughnuts, fuel it with nutritious, plant-based options like what you see here! Using @sunflowerfamilyusa sunflower haché to replace meat in this recipe, I’m able to recreate the perfect texture for the plant-based sausage and gravy.SunflowerFamily Haché "Sausage" Gravy

Yields 4 cups

Serves 3-4 people

Ingredients

1 (9 oz) package sunflower haché 

2-1/2 cups oat milk 

1/4 cup King Arthur organic flour

1/2 tsp. white pepper

1-1/4 cup water

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. garlic powder

1/4 tsp. onion powder

Directions

  1. In a frying pan on medium heat, and water and haché. Cook for 2-3 minutes until water has soaked into the textured protein.
  2. Add the flour and mix around to coat. Slowly pour in the oat milk, mixing while the gravy thickens. Season with pepper.
  3. Serve with Easy Cheesy Biscuits

 

Chef’s tip: This recipe is also great for a veganized country fried steak using my “chicken” Milanese recipe located on Vitacost.com #VitaVibes Blog, click here.

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Sweet Cucumber and Onion Salad

Sweet Cucumber and Onion Salad

Sweet Cucumber and Onion Salad

One of my favorite things I recently acquired a taste for are my grandmothers cucumber and onion salad, which is marinated in vinegar and sugar overnight. The sweet taste and tangy flavor from the two ingredients give this side dish the perfect touch it needs.

Sweet Cucumber and Onion Salad

Yields 2 cups

Serves 2-3 people

Ingredients

1 medium onion, sliced very thin

1 English cucumber, sliced thin

1/4 cup vinegar to start then 1/2 cup of more

1-1/2 tsp. organic cane sugar

Directions

  1. Thinly slice the onion, cucumber, and add to a mixing bowl.
  2. In another bowl, add the vinegar, sugar, and stir combined. Pour over cucumber and onions and give a good toss.
  3. Place into the fridge for 3-4 hours or overnight for best results.

 

Chef’s tip: Allow the cucumbers, onion, and “brine” to meld overnight for maximum flavor.

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Stir Fry Sauce

Stir Fry Sauce

Stir Fry Sauce

Looking for the best and easiest stir fry sauce ever? Well look no further because I have created that perfect go-to sauce for any noodle dish, stir fry, or other meal you chose. I like to think this sauce recipe is your the best secret weapon when it comes to stir fried noodles, primarily because of the delicious peanut butter flavor.

Stir Fry Sauce

Yields 8 oz

Ingredients

1/2 cup soy sauce

1/4 cup dry sherry

2 Tbsp. sesame oil

1-1/2 Tbsp. organic cane sugar

1/2 tsp. garlic, minced

1/2 tsp. onion powder

1/2 tsp. ground black pepper 

1/4 cup rice wine vinegar

1/4 cup cornstarch

3 Tbsp. peanut butter

1/4 cup water

Directions

  1. In a blender, combine all sauce ingredients. Blend until well mixed.
  2. In your wok, mix vegetables, choice of protein, and noodles. Add sauce and mix around.
  3. Serve immediately.

 

Chef’s tip: To spice this sauce up, add some crushed red pepper flakes!

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Orecchiette Pasta Aglio e Olio

Orecchiette Pasta Aglio e Olio

Orecchiette Pasta Aglio e Olio

One thing I learned during my first few cooking classes growing up was this amazing dish, Spaghetti Aglio e Olio. This traditional pasta recipe comes all the way from Naples and is made by lightly sautéing sliced garlic, red pepper flakes, and Parmesan cheese. In my plant-based version, you will still get the authentic flavors that this amazing dish brings to the table. I highly suggest giving this recipe a try for this weekends Sunday dinner.

Orecchiette Pasta Aglio e Olio

Yields 8 ounces

Serves 2 people

Ingredients

8 ounces orecchiette pasta, cooked

1/3 cup avocado oil

4 garlic cloves, sliced thinly

1/4 tsp. crushed red pepper flakes

1/2 cup parsley, chopped finely

1 Tbsp. fresh lemon juice

1/2 cup vegan Parmesan cheese, grated

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

  1. In a large pot with salted water, cook the orecchiette pasta according to the directions on the box. Drain and reserve 3/4 cup of pasta water.
  2. Next, in a frying pan on medium heat, add your oil. One hot, add the sliced garlic and sauté until slightly browned (be sure not to burn the garlic).
  3. Stir in the crushed red pepper flakes and toss in the pasta, coating it completely. While stirring, slowly add the pasta water until you have achieved your desired consistency.
  4. Add the Parmesan, parsley and lemon juice.
  5. Serve immediately.

 

Chef’s tip: Be sure not to brown the garlic slices too much.

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The Best Vegan Fajita’s

The Best Vegan Fajita's

The Best Vegan Fajita's

Its sizzlin’ and leaving a trail of smoke from your kitchen to the table where you and your hungry guests await the best vegan fajitas ever! This all time favorite is a sure winner that you should give a try. Packed with tons of flavor, nutrients, and color, this plant-based fajita recipe is a fun way to treat yourself this evening.

The Best Vegan Fajita's

Yields 2-1/2 cups

Serves 2-3 people

Ingredients

1 (8 ounce) package extra firm tofu

1 medium red bell pepper, sliced

1 medium yellow pepper, sliced

1 medium orange pepper, sliced

1 poblano pepper, de seeded and sliced

1 medium onion, sliced

1 garlic clove, minced

1 tsp. cumin

1/2 tsp. dried oregano

1/4 tsp. smoked paprika

1-1/2 tsp. chili powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. ground black pepper

 

Directions

  1. Combine seasonings together and set aside.
  2. In a frying pan on medium high heat, add oil, peppers, onion, garlic, and sauté for 5 minutes. Add cubed tofu, seasoning, water and toss until well combined.
  3. Cook for 2-3 minutes or until tofu is warmed through.
  4. Serve immediately with tortilla, salsa, guacamole, and cheese.

 

Chef’s tip: For extra heat, add a slice jalapeño pepper when sautéing! 

 

Extra Recipes

CBD Infused Guacamole

Guacamole Recipe

Mango-Pineapple Salsa

Mango-Pineapple Salsa Recipe

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Freshly Baked Italian Bread

Freshly Baked Italian Bread

Freshly Baked Italian Bread

Bringing the bakery to your house with my Freshly Baked Italian Bread Recipe this week! This homemade bread is warm, crusty, and perfect for sandwiches, toast, or scooping excess pasta sauce off your plate (just saying). Either way, this Italian bread is purely organic, fresh, and scrumptious. If you’re ready to get your hands messy, let’s get baking!

Freshly Baked Italian Bread

Yields 1 loaf

Serves 8-10 slices

Ingredients

1 cup luke warm water

1-1/4 tsp. active dry yeast

1/2 tsp. organic cane sugar

1 tsp. Vitacost Himalayan Fine Pink Salt

2-3/4 cup King Arthur flour

Directions

  1. In a large bowl, combine the warm water with the yeast. Mix and set aside until bubbles form. Add the sugar, half the flour, and salt.
  2. Using your dough hook, beat ingredients- slowly adding remaining flour until dough forms.
  3. Remove dough from the bowl, and place onto a well-floured area. Knead the dough for roughly 5 minutes. Place into a greased bowl, covering the top as well with the grease.
  4. Cover the dough and allow to rise for an hour or until doubled in size. Once done rising, punch dough down, shape into a loaf, and place on to a greasing baking sheet.
  5. Preheat oven to 400 degrees Fahrenheit. 
  6. Cover the dough once again and let rise, this time for 30 minutes (dough should double in shape). Before baking, make 2 diagonal slashes on top of the loaf.
  7. Bake for 20-23 minutes or until lightly golden brown. Remove from the pan and on to a wire rack.

 

Chef’s tip: How to know when you’re done kneading? By pressing your finger into the dough, if the indent stays, you are good to go.

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6-Layer Fiesta Dip

What’s better than your favorite dip? Seven layers of it that’s what! This 6-layer Mexican style bean dip is all you’ll need this taco Tuesday. It is layered with refried black beans, navy beans, guacamole, cashew sour cream, vegan cheese, and jalapeños, making this the ultimate party dip! To get a closer look and see those layers, you’ll have to give making it a try. 

Yields 8-10 servings

Ingredients

2 cups homemade refried black beans

2 cups Navy beans, cooked and puréed

1 guacamole recipe

1-1/2 cup vegan cheese of choice

1 cup vegan sour cream

3-4 medium Jalapeños, sliced

 

Refried Black Beans:

1 Tbsp. avocado oil

2 cups cooked beans, drained

1 tsp. Chili powder

1 tsp. adobe chipotle pepper, minced (optional)

1/2 tsp. ground cumin

1/2 cup onion, minced

1-2 garlic cloves, minced

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1 Tbsp. vegetable broth

 

Taco Seasoning:

1/2 Tbsp. Chili powder

3/4 tsp. ground cumin

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/4 tsp. smoked paprika

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1/4 tsp. oregano

 

Directions

Refried beans:

  1. In a frying pan on medium-high heat, add avocado oil, onion, garlic, cumin, chili powder, chipotle pepper and sauté for 3-5 minutes.
  2. Add the cooked beans and smash with a potato masher. Slowly add vegetable broth and mash until desired consistency is achieved.
  3. Cook for an additional 5 minutes, stirring occasionally. Season with salt, pepper, and set it aside to cool.

Sour cream:

  1. In a small mixing bowl, combine the sour cream, half of the taco seasoning and stir until well combined. Taste and add more seasoning as you’d like.
  2. Preheat oven to 400 degrees F.

Layering:

  1. Spread the re fried beans on the bottom followed by a layer of blended navy beans. Next, add the guacamole, sour cream, salsa, cheese, and jalapeños.
  2. Bake for 18-22 minutes or until cheese is bubbling.
  3. Serve with a side of vegetables or tortilla chips.

 

Chef’s tip: If you want a spicier taco seasoning, feel free to add 1/8-1/4 tsp. red pepper flakes or other dried chili powder of choice.

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Asian-Infused Brussels Sprouts

Asian Fusion Brussels Sprouts

Asian Fusion Brussels Sprouts

Are you looking for that perfect side dish that is quick and easy? Roasted Brussel sprouts have always been a favorite of mine, but these Asian-infused sprouts take that to a whole new level. Being made in less than 30 minutes, this side dish is healthy, oil-less, and uses a few simple ingredients. Next time you are planning your weekly meals, I highly suggest rotating this into your meal plans.

Asian Fusion Brussels Sprouts

Yields 2 servings

Ingredients

3 cups Brussels sprouts, sliced in half

1 small onion, sliced thinly

1 Tbsp. tamari sauce

2 tsp. agave

1 tsp. rice wine vinegar

1/4 tsp. ginger, freshly grated

1/4 tsp. minced garlic

1/8 tsp. ground black pepper

 

Directions

  1. Preheat oven to 400 degrees F.
  2. Put your sliced Brussels sprout in large bowl and set it aside.
  3. In a small bowl, combine all of the ingredients to make the marinade. Once well mixed, pour over the Brussels sprouts and carefully mix together.
  4. Place onto a lightly greased baking sheet and spread it out evenly.
  5. Bake for 20 minutes or until tender and light crisp.

 

 

Chef’s tip: Bake the Brussels sprouts for an additional 3-5 minutes for an extra crispy treat!