#vegancook

This ramen dish is packed-full of flavor, with a unique and mouthwatering coconut milk infused broth and sweet hoisin marinated tofu. 

Ramen is one of my absolute favorite dishes. Now, I’m not talking about the 99 cent ramen found at the supermarket... I’m talking about the real, authentic stuff! This dish is no exception to ramen’s greatness. The coconut milk and vegetable broth add the perfect, creamy base for the noodles and veggies. You’ve got to try it out! 

Duration: 30-35 minutes 

Servings: ~8 bowls 

Lately, I have been getting in the kitchen more, finding ways to add herbal prevention into my daily life. Balancing my vegan lifestyle with my herbal one. I have been so inspired by my ancestors and how they have helped people. Our people can be helped so much by just adding some changes in the kitchen. I’m excited to share some of my recipes soon!

#herbalist #herbalism #healer #afroherbalism #wellness #vegan #blackvegans #vegancook

INGREDIENTS:

200g. black olives

250g. dried tomatoes (oiled)

250g. soaked lentils

red, green and yellow bell peppers

1 large cucumber

Fresh cilantro

1 table spoon of honey

Lime juice of 1 lime

* Spices: Salt, black pepper, sweet paprika powder

These cookies are crunchy on the outside and chewy on the inside, making them practically perfect!

Peanut butter cookies are simple and classic. I've loved them since I was a child! Just looking at the pictures makes my mouth water. I'm already plotting how to steal more out of the cookie jar without anyone noticing!

Makes: 18-20 cookies

Duration: 1 hour 30 minutes

What you'll need:

- 1 cup of peanut butter 

- 1.5 tsp baking soda 

- 3/8 cup all-purpose flour (1/4 cup + 2 Tbsp)

- 2/3 cup of sugar 

- 1/4 cup unsweetened applesauce 

- 1 tsp pure vanilla extract 

- 1/4 tsp salt 

Directions:

1. In a stand mixer or large bowl, combine your peanut butter, applesauce, and vanilla extract.

2. In a medium bowl, combine your dry ingredients (sugar, salt, and baking soda). 

3. Slowly incorporate your dry ingredients to your peanut butter mixture to form a dough. 

4. Roll your dough into cookie balls (~ 1.5 Tbsp in size) and refrigerate for an hour. 

Note: Refrigerating your dough will make the cookies softer. 

5. While your dough is chilling, or after it has chilled, preheat your oven to 350 degrees. 

6. Place your cookie dough balls onto cookie sheet and bake for 8-10 minutes. 

Note: The cookies will appear to be underdone when you take them out, that’s OKAY! Let them firm and cool for 10 minutes before moving them. 

I hope this easy recipe becomes a favorite in your household. Happy baking! 

The perfect potato soup for a frigid winter day! 

I’m a big fan of soup. Like, a REALLY big fan. I’d eat it every day if I could! This potato soup is no exception. It’s creamy, hearty, and potato-y. That’s a word, right? But for real friends, if you like potatoes, (who doesn’t?) go ahead and give this recipe a whirl! All of your potato dreams will come true. 

Duration: 50-60 minutes

Servings: ~6 medium bowls

What you’ll need:  

- 1 Tbsp olive oil

- 3 large potatoes (peeled & diced)

- 1 large onion (diced)

- 3 celery stalks (diced)

- 3 large carrots (diced)

- 2 Tbsp minced garlic 

- 4 cups vegetable broth 

- 1 14oz can of coconut milk

- 1/2 tsp cayenne (this adds a bit of a spicy “kick” - optional)

- 1 tsp paprika 

- 1 tsp rosemary 

- 1 tsp thyme

- salt & pepper to taste

- green onion (for garnish) 

Directions: 

Add the diced onions and minced garlic to a pot with olive oil and dried thyme and rosemary and sauté until the onions are slightly softened.

Add the carrots, celery, and potatoes (peeled and chopped) and sauté for 2-3 minutes to blend the flavors together.

Pour in the vegetable stock.

Bring to a boil and then cover the pot, turn down the heat and simmer for around 30 minutes until the vegetables are soft and cooked.

Add the coconut milk and stir through.

Turn off the burner and either use an immersion blender to mix the ingredients to create a creamy texture. If you do not have an immersion blender, carefully pour your soup into a stand mixer and blend in batches before returning it back to the pot.  

Gradually heat the soup to a simmer again so that the coconut milk flavors blend properly.

Stir in the cayenne and paprika. Add salt and black pepper to taste.

Serve with chopped green onions and some scrumptious breads for dipping.

Enjoy!