🐻🥦

VEGAN MAC AND CHEESE 🧀

🌱 1 cup water (or unsweetened plant milk)

☀️ 1/2 cup raw cashews

🌱 1/2 cup nutritional yeast

☀️ 100g yukon gold potato or red potato

🌱 40g carrot

☀️ 35g white onion

🌱 2tbsp garlic

☀️ 1.5tbsp tapioca starch (can use other starch but tapioca gives it that stretchy cheesy tecture

🌱 1tbsp apple cider vinegar

☀️ 1tbsp lemon juice

🌱 onion powder

☀️ garlic powder

🌱 smoked paprika

☀️ mustard powder

🌱 salt/pepper

🌸 soak cashews in boiling water until soft

☁️ boil potato and carrot until tender

🌸 sauté onion & garlic until fragrant and translucent

☁️ drain cashews and add all ingredients to a high powered blender with 1 cup fresh water

🌸 blend until smooth

☁️ add mixture to a pot and stir with silicone spatula, scraping down the sides, until it thickens into a cheese sauce - you can add more water if it’s too thick

I have been OBSESSED with these stuffed tomatoes okay!

🌱 4 large heirloom tomatoes

☀️ 110g couscous (I recommend Bob’s Red Mill tricolor pearl)

🌱 140g yellow onion

☀️ 42g plant based cheese (use mozzarella or feta)

🌱 2 cup spinach

☀️ 1 cup veggie stock

🌱 1/2 cup fresh basil

☀️ 2tbsp garlic

🌱 1tbsp lemon juice

☀️ red pepper flakes

🌱 onion powder

☀️ garlic powder

🌱 salt/pepper

☁️ preheat oven to 400

🌸 boil couscous according to package instructions in veggie stock with seasonings

☁️ hollow out your tomatoes, making sure to remove all seeds, and pat with a paper towel to absorb some moisture

🌸 salt/pepper the inside of the tomatoes

☁️ in a pan, sauté onion/garlic until translucent and fragrant, then add spinach and wilt

🌸 add cooked couscous and plant based cheese to the veggie mixture, add 2/3 of the basil, season and stir

☁️ spoon mixture evenly into hollowed tomatoes, top with more cheese if desired

🌸 bake for aprox 20 min- covered if topped with vegan cheese, uncovered if not

soup never looks as pretty as it tastes lol. corn chowder! 🌽

🌱 1 large bag frozen corn (aprox 900g)

☀️ 250g red potato

🌱 175g sweet onion

☀️ 100g green onion

🌱 75g celery

☀️ 50g red bell pepper

🌱 4-6 cup veggie stock (more for thinner chowder)

☀️ 1.5 cup plant based half/half or cream (I used Ripple)

🌱 2tbsp garlic

☀️ 2tbsp flour

🌱 1tbsp honey (depending on corn sweetness)

☀️ onion powder

🌱 garlic powder

☀️ smoked paprika

🌱 thyme

☀️ red pepper flakes

🌱 salt/pepper

☁️ dice all vegetables to bite sized pieces

🌸 sautée veggies (except corn) in a little bit of oil until onions are translucent, season

☁️ add corn and veggie stock, cover and simmer until potatoes are tender (about 20-30 min)

🌸 add plant based cream, stir

☁️ blend about 50% of the soup in blender or w immersion blender, or until desired consistency

🌸 stir and reseason, add honey if necessary

nacho soup~

🌱 160g mixed lentils

☀️ 200g of red and green bell pepper

🌱 120g yellow onion

☀️ 50g green onion

🌱 50g jalapeño (more for more spice but my wife doesn’t like)

☀️ 1 can tomatoes & chilis

🌱 1 can black beans, rinsed

☀️ 1 can corn, rinsed

🌱 1/2 cup nutritional yeast

☀️ 1/4 cup chao mexican shredded cheese (optional)

🌱 1 tbsp college inn roasted chili garlic paste

☀️ 1 tbsp orrington farms vegan beef bouillon

🌱 8 cups vegetable stock (more for thinner soup)

☀️ 1/2 cup cilantro, chopped w stems

🌱 lime juice to taste

☀️ cumin

🌱 smoked paprika

☀️ onion powder

🌱 garlic powder

☀️ chipotle

🌱 salt/pepper

☀️ olive oil

🌸 dice all veggies small, sauté in oil until onions are translucent

☁️ add in canned ingredients (tomato/chili, corn, black beans) and stir to combine

🌸 season liberally (NO SALT YET)

☁️ add in dry lentils and veggie stock

🌸 bring to a boil then reduce to a simmer to cook lentils gently for about ~20 min

☁️ add in salt, vegan boullion, and nutritional yeast

🌸 add vegan cheese and stir until melted

☁️ add 1/2 of the cilantro and the lime juice

🌸 blend until desired consistency

☁️ add remaining cilantro & green onion tops

stuffed zucchini!

🌱 2 large zucchini

☀️ 2-4 beyond italian sausages depending on if you’re serving w/pasta or not

🌱 1 cup of pasta sauce of choice

☀️ 1 small yellow onion

🌱 3 tbsp minced garlic

☀️ 1 cup homemade mozzarella

🌱 1 tbsp follow your heart parmesean

☀️ garlic powder

🌱 onion powder

☀️ red pepper flakes

🌱 fennel (just a little)

☀️ salt & pepper

🌸 halve zucchini the long way

☁️ hollow out zucchinis, add oil & salt/pepper

🌸 roast cut side down at 425 for 15 min or until slightly softened

☁️ remove 1/2 of the sausages from their casing and crumble into pan, sauté for a few min

🌸 sauté onions, garlic, and zucchini insides in olive oil w/seasonings

☁️ once everything in the pan is mostly cooked, add tomato sauce and simmer for ~10 mins

🌸 take the other 1/2 of beyond sausage and slice into 1/2 inch chunks

☁️ remove zucchini from the oven and spoon filling into cavity

🌸 add homemade cashew mozzarella on top of filling, top with slices of sausage

☁️ return to the oven for another 8-10 min or until sausages are cooked

I keep forgetting to post here! here’s some good ol veggie soup

☀️ 400g yukon gold potato

🌱 200g zucchini

☀️ 150g yellow onion

🌱 150g celery

☀️ 150g carrots

🌱 100g spinach

☀️ 1 can diced tomato

🌱 1 can kidney beans (drained)

☀️ 2 tbsp minced garlic

🌱 1 tbsp olive oil

☀️ 8 cups of stock of choice (I used 1/2 homemade and 1/2 vegan chikn)

🌱 oregano

☀️ dill

🌱 onion powder

☀️ garlic powder

🌱 smoked paprika

☀️ poultry seasoning

🌱 salt/pepper

☁️ sautée onions, carrots, celery, garlic until fragrant and softened

🌸 add can of tomatoes, stir, and allow to cook down (about 5 min)

☁️ add potatoes and stir to combine

🌸 season, stir, add stock

☁️ simmer for ~15-20 min or until potatoes are almost cooked through

🌸 add drained & rinced beans, adjust seasoning

☁️ simmer for 5 mins

🌸 add zucchini, simmer another 5 min

☁️ cut the heat, add spinach, and stir to combine. allow to sit for a few min to allow spinach to wilt

🌸 adjust seasoning again if needed & serve

I made vegan lasagna! with homemade vegan mozzarella and ricotta!!

vegan mozzarella

🌱 1 cup cashews

☀️ 2 2/3 cup water

🌱 1/2 cup tapioca starch

☀️ 1 tbsp apple cider vinegar

🌱 3 tbsp nutritional yeast

☀️ 2 tbsp lemon juice

🌱 garlic powder

☀️ onion powder

🌱 salt

☁️ soak cashews for 1 hr in boiling water

🌸 combine everything in blender until smooth

☁️ pour mixture into a pot, stir until it forms a ball

vegan ricotta

🌱 1/2 block tofu

☀️ 1/2 shallot

🌱 2 tbsp garlic

☀️ 4 tbsp nutritional yeast

🌱 2-3 tbsp olive oil

☀️ 1 handful fresh basil

🌱 salt/pepper

☁️ sautée the shallot & garlic in olive oil until fragrant

🌸 blend all ingredients in food processor to desired consistency

lasagna

🌱 cashew mozz

☀️ sauce of choice

🌱 lasagna noodles

☀️ tofu ricotta

☁️ spread sauce on the bottom of a baking dish

🌸 layer noodles, ricotta, cheese, sauce, repeat until dish is almost full (leave some room cuz it’ll expand!) the final layer should be noodle, sauce, cheese!

☁️ bake at 400 for 25 min covered w/tinfoil

these peanut udon noodles came out way better than i expected omg

🌱 udon noodles

☀️ 2-3 tbsp peanut butter (can be crunchy or smooth)

🌱 6 tbsp soy sauce

☀️ 2 tbsp garlic

🌱 1 tbsp ginger

☀️ 2 tbsp lime juice

🌱 1 tbsp sesame oil

☀️ 1-2 tbsp honey or other sweetener

🌱 2 tsp chili garlic sauce (more if u like spicy- my wife doesnt lol) (can sub sriracha)

☀️ a ton of cilantro

🌱 cornstarch + water slurry

☀️ roasted peanuts

🌱 1 block tofu

☀️ 1 small onion

🌱 1 large head broccoli

☀️ ginger powder

🌱 garlic powder

☀️ onion powder

🌸 preheat oven to 425

☁️ cut broccoli & onion, season w sesame oil & powdered seasonings, roast 25-30 min

🌸 boil water & cook noodles to package

☁️ in another pan, sauté ginger & garlic & chili garlic in sesame oil

🌸 add soy sauce, lime juice, honey/sweetener, peanut butter to pot, stir until smooth

☁️ add slurry and stir.

🌸 let thicken & then add finely chopped cilantro

☁️ in a third pan, fry cubed tofu in sesame oil & soy sauce

cauliflower garlic soup:

☀️ 2 medium heads of cauliflower

🌱 1large white onion

☀️ 3 heads of garlic

🌱 2 small carrots

☀️ 2 small yellow potatoes

🌱 1.5 cups of extra creamy oatmilk

☀️ olive oil

🌱 3 tbsp nutritional yeast

☀️ 4 cups veggie broth

🌱 smoked paprika

☀️ garlic powder

🌱 onion powder

☀️ poultry seasoning

🌱 college in “roasted garlic & chili” paste

☀️ salt/pepper

🌱 chili flakes

☁️ preheat oven to 425

🌸 roast roughly chop onions & roast for 30 min

☁️ roughly chop cauliflower and roast for 40 min

🌸 cut the tops off garlic heads, cover w olive oil, wrap in tin foil, and roast for 40-60 min or until individual cloves are carmelized, checking every 10 min after 40

☁️ in a pot, sauté chopped carrot & potato in veggie broth w/seasonings until potato is fork tender

🌸 when everything is cooked add it all to a blender and blend until smooth

sesame tofu 🥡

☀️ extra firm tofu

🌱 green veg of choice (i used brussel sprouts)

☀️ garlic

🌱 green onion

☀️ sesame oil

🌱 soy sauce

☀️ sweetener (brown sugar, maple syrup, honey)

🌱 veggie stock or water

☀️ rice vinegar

🌱 garlic powder

☀️ onion powder

🌱 sesame seeds

☀️ msg

🌱 starch (I used cornstarch)

☁️ press tofu min 1 hr

🌸 cube tofu and sautée in pan with soy sauce, sesame oil, seasoning, and stock/water until browned on all sides

☁️ cook veggie as preferred - usually i like to bake it but today i stirfried w/seasonings and green onion

🌸 set tofu & veg aside

☁️ mix soy sauce, sesame oil, broth, garlic, rice vinegar, sweetener and starch in a bowl - add optional heat (chilis, sriracha, etc) and whisk to combine

🌸 cook the sauce on medium heat until it thickens

☁️ add everything back into the pan and stir to combine

i love chikn noodle soup so much and i have Perfected it

🌱 eggless noodles

☀️ sweet earth chikn

🌱 a lot of veggie stock (i used homemade)

🌱 celery

☀️ onion

🌱 leeks

☀️ carrots

🌱 chikn boullion (i used orrington farms) (can sub for veggie boullion)

☀️ miso (i used light)

🌱 poultry seasoning

☀️ ginger powder

🌱 garlic powder

☀️ onion powder

🌱 chives

☀️ olive oil

🌱 vegan butter

☀️ salt/pepper

🌸 dice veggies small and sautée in olive oil

☁️ add seasonings to taste

🌸 once veggies are slightly carmelized add broth (more than you think! i used about 15 cups for 4 servings)

☁️ add chikn bouillon and miso (1-2 tablespoons miso, to taste, it adds that chickeny funk)

🌸 add chives and optional red pepper flakes

☁️ bring to a low boil, let it cook about 15 min

🌸 in another pan with oil, cook sweet earth chikn, spooning broth as necessary to help moisten and flavor chikn. cook until browned

☁️ adjust soup seasonings to taste

🌸 add noodles (about a cup per serving), cook 8-10 min

☁️ when noodles are cooked, cut the heat and add about 1-2 tbsp vegan butter (adds the chikn-y oiliness)

veggie stock day!

all you do is:

🌱 add veggies & scraps of veggies like: carrots, parsnips, onions, leeks, garlic, celery, as well with herbs/scraps like: parsley, rosemary, thyme, bay leaves, sage

☀️ cover with water

🌱 cook for at LEAST 8 hrs in a crock pot or 2-4 stovetop until reduced & the water has taken on color