Breakfast is my favorite meal because you are fueling your body with the nutrients it needs to start your day! This Simple Breakfast Hash uses a handful of fresh ingredients to make something basic really good. Since these are oil-free, I thought that it was important to share with you all how you can use lemon as a natural oil replacer! How neat?! This breakfast hash’s is incredibly delicious and absolutely worth making for your family and friends.
Yields 2-3 servings
Ingredients
2 cups russet potatoes, cubed
1 medium onion, diced
1 garlic clove, minced
1 tsp. rosemary, chopped
1-2 tsp. lemon juice
1/4 tsp. paprika
salt and pepper to taste
Directions
Preheat oven to 375 degrees F.
In a bowl, place the cubed potatoes, onion, garlic, rosemary, lemon juice, and paprika inside and give a mix until well coated.
Place onto a baking sheet and bake for 30-35 minutes, or until brown and crispy.
Serve with tofu scramble
Chef’s tip: This recipe is a great way to be creative and add your own seasonings and vegetables!
If you were able to tackle my first scramble, than this Wild Western Tofu Scramble will be a breeze! Recently I have been enjoying these simple breakfast meals a lot, which I must say go great with toast or even on a breakfast bagel. In adding the black beans, vegetables, and herbs, I have given this scramble a southwestern pop with a more well-rounded balance of nutrients your body can easily use. If you’re like me, than quick, easy, and fast is constantly on your mind when in the kitchen. That’s why I created this recipe to be made in 20 minutes or less! Just give your tofu a good press and you’re ready for a delightful morning of plant-based “eggs”.
This Creamy Pumpkin Sauce is the best alternative to the normal Alfredo sauce that’s usually made with cheese and other dairy products. Utilizing different ingredients in the kitchen really allows for your creativity to flow, as well as getting an understanding for what pairs well with what. This deliciously rich and creamy sauce will soon be your new go-to pasta sauce. It’s great for simple meals during s busy week as well as giving some extra nutrients. Although this may seem like an odd interpretation of fettuccine Alfredo, I can assure you that these two pair very well together. Bon appetit!
Making this nutritiously-packed Veggie Quesadilla is an easy week day meal, but also a crowd pleaser (especially on those taco Tuesday nights)! In developing this recipe, I really wanted to give you guys something that tasted like it cooked for hours, but in reality, took less than 30 minutes. Normally quesadillas are used with lots of cheese, sour cream, and everyone’s favorite- pulled chicken! Not this one though!! I love using mushrooms as mock “meat” for texture and added nutrients as well as non-dairy cheese alternatives (that are just as cheesy). Whose ready to make the best Veggie Quesadilla around?!
In a frying pan, sauté the onions, mushrooms, garlic, and peppers until translucent and slightly brown on medium heat.
Add the corn, black beans, and seasonings. Give a good mix and cook for 6-8 minutes until everything is warmed through and thickened. Salt and pepper to taste.
Spoon mixture onto a tortilla with rice and fold in half.
In a slightly greased pan, pan fry both sides for 2-3 minutes to allow the outside to brown.
Why yes, a Chocolate-Espresso Brownie does sound like an amazingly delicious treat! These cake-like brownies are dusted in powdered sugar with just the right amount of chocolate and espresso flavor. Without the use of eggs, “real” butter, and dairy, you are still able to get the perfect dessert. Dunk-able and stackable with ice cream and hot fudge, these brownies are universal in whichever way you’d like to enjoy! Feel free to add chopped walnuts or chocolate chips for some extra crunch or a warm gooey chocolate surprise.
Feast your eyes on these Scrumptious Blueberry Pancakes that are oh-so fluffy and light! You’re not going to believe how good these are until you try making them. The way these melt in your mouth with the freshly warmed blueberries is absolutely drool-worthy. Feel free to drizzle some maple syrup on top or dust it with powdered sugar as I did. Be sure to give these a try with your family for brunch or make them ahead for your weekly meal prep. They make for a quick breakfast or pancake roll-up with peanut butter and jam- either way, I guarantee you’ll be very satisfied.
In a large bowl mix together the flour, baking powder, salt, almond milk, egg replacer, vanilla extract, and melted butter with a wooden spoon. Set aside.
Heat a frying pan over medium low heat. When the pan is hot add a small amount of butter and 1/4 cup of the pancakes batter. Sprinkle some blueberries on top of the pancakes.
Cook the pancake for 2-3 minutes each side. Repeat with remaining batter.
Serve the pancakes stacked with peanut butter and sliced apples.
Chef’s tip: You can add lemon zest to the pancake batter for an extra zing!
Although many of you know what “nice cream” is, there are some of you who probably have no idea what in the world this is- and that’s okay! Taking bananas that have been frozen overnight and blending them until it reaches a soft serve “ice cream” consistency is a great treat for anyone who is dairy intolerant, or looking for a healthier breakfast, after gym re-fuel, or even dessert! This nicecream however is blended with Maqui berry powder and naturally sweetened with dates. Thats right.. no added sugar or unwanted sweetness- its all natural! Feel free to give this recipe a change and add your own favorite fruits to the top.
In your Vitamix blender, combine the chopped bananas, almond milk, and dates. Using the tamper, turn your vitamix up on high, pushing and stirring the mixture until it is smooth.
Add the Maqui berry powder and give it one good blend till mixed.
Scoop the mixture into a bowl and top with granola, apricots, kiwi, and nut butter.
Serve and enjoy.
Chef’s tip: The great thing about this recipe is you can substitute the powder for spiraling, gogi, açaí, and many others to create different Superfood Nice creams!
Tired of eating the same foods over and over again? If you are like me, then you are always looking for new ways to create delicious food. Using other sources of protein, in this case textured sunflower protein from sunflower seeds, is an innovative and health-conscious way to eat more sustainably. The flavor profile of this earthy mushroom stewy is extrodinary! It tastes best with noodles in my opinion, however, you can dish it up with whatever you’d like!
In a pot on medium-high heat, add the oil, onions, and shallots. Sauté for 5-7 minutes, add the garlic, and sauté for an additional 2 minutes. Add the mushrooms and turn to high heat.
Deglaze the pan with the sherry vinegar and give a good stir for a minute or so. Add the vegetable broth, thyme, parsley, salt and pepper to the stew. Bring to a boil and reduce heat to simmer.
Cook for 10 minutes to allow flavors to meld together.
Serve with choice of noodles, potatoes, or quinoa.
Chef’s tip: You can always add Siracha to spice things up!
What’s better than a homemade raspberry syrup for your bubbly on New Years Eve or Day? The answer to that is probably the champagne! Give your night some serious elegance with this flavorful and organic syrup. These Raspberry Bellini’s are surely going to be the life of the party. Simply spoon some of the raspberry syrup to the bottom of any champagne flute, add your champagne of choice and garnish with mint and a raspberry. It’s super simple and will make any New Year a berry good one!
If you are looking for a classic lasagna recipe, then give this plant-based version a try! Each New Year, we would always have a lasagna at the dinner table, amongst other things.Being able to re-create a favorite meal, that my aunt used to make, is truly special. This plant-based mushroom and spinach lasagna is packed with flavor, protein, and nutrients our bodies need and can easily consume. Although making lasagna may take a little bit of prep and cleanup, it is totally worth the creation. From the homemade ricotta to the oh so yummy mushroom mixture of onion, spinach, garlic and tons of cheese, you will surely impress your guests and family with this recipe.
In a blender, combine cashews, water, lemon juice, nutritional yeast and salt. Blend for 1-2 minutes using your stick, until smooth consistency is achieved.
Add the chopped basil to the mixture and stir in. Set aside.
Lasagna:
In a pot, cook the lasagna pasta according to the box instructions. Drain and individually lay pasta sheets out to avoid sticking together or tearing.
In a frying pan on medium-high heat, add onions, mushrooms, garlic and sauté for 4-6 minutes. Add the spinach and cooked lentils, and stir until spinach has wilted. Season with salt, pepper, oregano and set aside.
Preheat oven to 375 degrees F.
On the bottom of your casserole dish, put 1/2 cup sauce on the bottom. Add the lasagna sheet in an even layer, followed by 1/3 of the following: homemade ricotta cheese, mushroom mixture, hemp seeds, basil, more sauce, and topped with Parmesan cheese.
Repeat layers and top with remaining Parmesan cheese and ricotta. Cover with foil and make sure it does not touch the cheese to prevent sticking.
Bake for 25-30 minutes and remove the foil. Bake for an additional 20 minutes, or until bubbling and brown on top.
Serve with side salad.
Chef’s tip: Allow lasagna to cool for 10-15 minutes before serving.
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