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Recipes

    Prepare the Pickled Red Onions:
        In a medium bowl, combine apple cider vinegar, water, sugar, and salt. Stir until the sugar and salt are dissolved. Add the thinly sliced red onion to the mixture and let it sit for at least 30 minutes, or overnight in the refrigerator for best results.

    Prepare the Black Bean Mixture:
        In a medium bowl, combine the drained and rinsed black beans, finely chopped red onion, chopped cilantro, chopped jalapeño (if using), lime juice, ground cumin, smoked paprika, salt, and pepper. Mash slightly with a fork, leaving some beans whole for texture.

    Prepare the Rolls:
        Slice the bolillo rolls in half and lightly toast them in a preheated oven or on a grill until they are crispy and golden brown.

    Assemble the Tortas:
        Spread a layer of vegan mayonnaise on the bottom half of each toasted roll. Top with a generous portion of the black bean mixture.
        Add a layer of shredded lettuce, sliced tomato, and avocado slices. Season with a pinch of salt and pepper.
        Top with a handful of pickled red onions.

    Serve:
        Place the top half of the roll on each torta and press gently. Serve immediately, and enjoy your flavorful and nutritious Avocado and Black Bean Tortas.

These tortas are perfect for a quick and healthy meal, full of fresh ingredients and delicious flavors.

Veg Avocado and Black Bean Tortas

These Avocado and Black Bean Tortas are a delicious and satisfying Mexican-inspired sandwich. They are perfect for lunch or a light dinner and are packed with flavor and nutrition.

    Preheat the Oven:
        Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

    Prepare the Batter:
        In a large bowl, whisk together the flour, plant-based milk, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.

    Coat the Broccoli:
        Dip each broccoli floret into the batter, allowing any excess to drip off, then coat with panko breadcrumbs. Place the coated florets on the prepared baking sheet in a single layer.

    Bake the Broccoli Wings:
        Bake in the preheated oven for 20-25 minutes, or until the broccoli wings are crispy and golden brown, flipping them halfway through baking to ensure even cooking.

    Prepare the Buffalo Sauce:
        While the broccoli wings are baking, combine the hot sauce, melted vegan butter, maple syrup or agave nectar, and garlic powder in a small bowl. Whisk until well combined.

    Coat the Broccoli Wings:
        Once the broccoli wings are done baking, remove them from the oven and let them cool for a few minutes. Toss the wings in the buffalo sauce until evenly coated.

    Serve:
        Transfer the buffalo-coated broccoli wings to a serving platter. Serve immediately with your favorite dipping sauces, such as vegan ranch or blue cheese dressing, and celery sticks.

Enjoy your crispy and flavorful Broccoli Wings!

Veg Broccoli Wings

These Broccoli Wings are a delightful and crispy vegan alternative to traditional chicken wings. They are perfect for snacking, appetizers, or as a fun side dish.

    Prepare the Tofu:
        Cut the pressed tofu into 1-inch cubes. Toss the tofu cubes with cornstarch until evenly coated.
        Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

    Make the Sauce:
        In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, cornstarch, and water until smooth. Set aside.

    Stir-Fry the Vegetables:
        In the same skillet, add 2 tablespoons of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 1 minute until fragrant.
        Add the diced red bell pepper, green bell pepper, and zucchini. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

    Combine and Cook:
        Add the dried red chilies, roasted peanuts, and the white parts of the green onions to the skillet. Stir to combine.
        Return the crispy tofu to the skillet and pour the sauce over the mixture. Stir well to coat everything evenly with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.

    Serve:
        Remove the skillet from the heat and garnish with the green parts of the green onions and chopped fresh cilantro, if using.
        Serve the Kung Pao Tofu hot over cooked rice.

Enjoy your spicy and flavorful Kung Pao Tofu!

Veg Kung Pao Tofu

This Kung Pao Tofu is a delicious and spicy Chinese-inspired dish that's both satisfying and easy to prepare. It's perfect for a quick dinner and pairs well with steamed rice. Kung Pao Tofu is a vibrant and flavorful Chinese-inspired dish that combines crispy tofu with a medley of colorful vegetables and a spicy, savory sauce. This dish is perfect for a quick dinner and pairs wonderfully with steamed rice.

    Sauté the Vegetables:
        In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, celery, and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.

    Add Spices and Lentils:
        Stir in the ground cumin, smoked paprika, dried thyme, and dried oregano. Cook for another 1-2 minutes until the spices are fragrant.

    Add Lentils and Liquid:
        Add the rinsed lentils, diced tomatoes (with their juice), vegetable broth, and bay leaves to the pot. Stir well to combine.

    Simmer the Soup:
        Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

    Add Greens:
        Stir in the chopped spinach or kale and cook for an additional 5 minutes until the greens are wilted and tender.

    Finish and Serve:
        Remove the bay leaves and discard. Stir in the lemon juice, if using, for a bright, fresh flavor. Taste and adjust the seasoning with salt and pepper as needed.
        Ladle the soup into bowls and garnish with chopped fresh parsley.

This Hearty Vegan Lentil Soup is perfect as a standalone meal or paired with crusty bread for a complete, satisfying dinner.

Vegan Lentil Soup

This Hearty Vegan Lentil Soup is a comforting and nourishing dish, perfect for any time you need a warm, filling meal. It's packed with vegetables, lentils, and rich spices, making it a flavorful and satisfying option.

    Sauté the Vegetables:
        Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, garlic, red bell pepper, green bell pepper, carrots, celery, and minced jalapeño (if using). Sauté for 7-8 minutes, or until the vegetables are softened and the onion is translucent.

    Add Spices:
        Stir in the chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

    Add Beans and Tomatoes:
        Add the black beans, kidney beans, pinto beans, diced tomatoes (with their juice), tomato paste, and vegetable broth to the pot. Stir well to combine.

    Simmer the Chili:
        Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened to your liking.

    Add Corn and Lime Juice:
        Stir in the corn kernels and cook for an additional 5-10 minutes. Just before serving, add the juice of 1 lime and stir to combine. Adjust the seasoning with salt and pepper to taste.

    Serve:
        Ladle the chili into bowls and garnish with chopped fresh cilantro, diced avocado, and a dollop of vegan sour cream if desired. Serve hot with a side of cornbread or tortilla chips.

Enjoy your hearty and nutritious Three Bean Chili!

Veg Three Bean Chili

This Three Bean Chili is a hearty, flavorful, and nutritious dish, perfect for a cozy meal. Packed with protein and fiber, it’s a satisfying vegan option that’s sure to please. This hearty and flavorful Three Bean Chili is perfect for a cozy meal. It’s packed with protein and fiber from the beans and is completely vegan.

1 1/2 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon balsamic vinegar (optional for added flavor)
1 tablespoon maple syrup (optional for added sweetness)
Fresh parsley, chopped (for garnish)

Veg Roasted Brussels Sprouts

Roasted Brussels sprouts are a simple yet delicious side dish that pairs well with any meal. Here's a recipe to make perfectly crispy and flavorful Brussels sprouts

    Sauté the Vegetables:
        In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, green bell pepper, red bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Add the Spices:
        Stir in the smoked paprika, dried thyme, dried oregano, ground cumin, cayenne pepper, bay leaves, salt, and pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices and release their flavors.

    Incorporate the Rice and Tomatoes:
        Add the diced tomatoes (with their juice), long-grain rice, and vegetable broth to the pot. Stir well to combine and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

    Add the Beans and Optional Ingredients:
        Stir in the kidney beans, black-eyed peas, frozen okra (if using), soy sauce or tamari, and nutritional yeast (if using). Cook for an additional 5-10 minutes, or until everything is heated through and the flavors have melded together.

    Serve:
        Remove the bay leaves and discard. Taste and adjust seasoning as needed. Garnish with chopped fresh parsley and sliced green onions. Serve hot with lemon wedges on the side for an extra burst of freshness.

Enjoy your hearty and flavorful Vegan Jambalaya!

Vegan Jambalaya

This Vegan Jambalaya is a vibrant and hearty dish, packed with bold flavors and a variety of textures. It's a plant-based take on the classic Creole dish, offering a satisfying and wholesome meal.

    Prepare the Sweet Potatoes:
        Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Toss to coat evenly and spread out in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and slightly crispy on the edges. Set aside.

    Cook the Vegetables:
        In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat. Add the diced red onion and cook for 3-4 minutes until it starts to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.

    Add Bell Peppers and Chickpeas:
        Add the diced red and green bell peppers to the skillet and cook for 5-7 minutes until they start to soften. Stir in the chickpeas and cook for another 3-4 minutes until heated through.

    Season and Combine:
        Add the smoked paprika, ground cumin, ground turmeric, salt, and pepper to the skillet. Stir to combine and cook for another 2-3 minutes to allow the flavors to meld together. Add the roasted sweet potatoes to the skillet and gently toss to combine all the ingredients.

    Serve:
        Divide the hash among plates and top with sliced avocado and chopped fresh cilantro. Add hot sauce if desired for an extra kick.

Enjoy your Chickpea & Sweet Potato Breakfast Hash! It's a hearty and flavorful way to start your day.

Veg Chickpea & Sweet Potato Breakfast Hash

This Chickpea & Sweet Potato Breakfast Hash is a vibrant and hearty dish, perfect for a nutritious and flavorful start to your day.

    Caramelize the Onions:
        Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they become soft and translucent, about 10 minutes.
        Reduce the heat to low and continue to cook, stirring occasionally, until the onions are golden brown and caramelized, about 20-30 minutes. Add balsamic vinegar and maple syrup (if using) and cook for an additional 5 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

    Prepare the Sandwich:
        Spread a generous layer of hummus on one side of each slice of bread.
        On half of the bread slices, layer the caramelized onions, sliced tomato, cucumber, avocado, and fresh spinach or arugula. Top with the remaining bread slices, hummus side down.

    Grill the Sandwich:
        Heat a large skillet or grill pan over medium heat. Lightly brush the outside of each sandwich with olive oil or spread with vegan butter.
        Place the sandwiches in the skillet and cook until the bread is golden brown and crispy, and the filling is heated through, about 3-4 minutes per side. Press down gently with a spatula to ensure even grilling.

    Serve:
        Remove the sandwiches from the skillet and let them cool slightly before slicing in half. Serve warm and enjoy!

This Grilled Hummus Sandwich with Caramelized Onions is a perfect blend of creamy hummus, sweet and savory caramelized onions, and fresh, crisp vegetables.

Veg Grilled Hummus Sandwich with Caramelized Onions

This Grilled Hummus Sandwich with Caramelized Onions is a delicious and hearty meal, perfect for lunch or a light dinner. It combines the creamy richness of hummus, the sweet and savory flavors of caramelized onions, and fresh, crisp vegetables, all wrapped up in perfectly grilled bread.

    Prepare the Vegetables:
        Wash and cut all the vegetables as specified. Arrange them on a large tray or bowl for easy assembly.

    Make the Marinade:
        In a small bowl, whisk together the olive oil, soy sauce, balsamic vinegar, lemon juice, minced garlic, dried oregano, dried basil, smoked paprika, salt, and pepper until well combined.

    Marinate the Vegetables:
        Place the prepared vegetables in a large zip-top bag or a shallow dish. Pour the marinade over the vegetables and toss to coat evenly. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld.

    Assemble the Kabobs:
        Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated vegetables onto the skewers, alternating colors and types for a beautiful presentation.

    Grill the Kabobs:
        Place the kabobs on the preheated grill and cook for 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.

    Serve:
        Remove the kabobs from the grill and transfer them to a serving platter. Garnish with chopped fresh parsley if desired.

These Vegetable Kabobs are perfect for a summer barbecue, adding a burst of color and flavor to your meal. Enjoy!

Vegetable Kabobs

These Vegetable Kabobs are a vibrant and delicious addition to any meal, bursting with fresh, colorful vegetables and a savory marinade that enhances their natural flavors.

Instructions:

    Cook the Potatoes:
        Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until the potatoes are tender but not falling apart. Drain and let cool slightly.

    Prepare the Dressing:
        In a medium bowl, whisk together the vegan mayonnaise, coconut milk, apple cider vinegar, curry powder, Dijon mustard, maple syrup, and minced garlic. Season with salt and pepper to taste.

    Combine the Salad:
        In a large bowl, combine the cooked potatoes, peas, red bell pepper, celery, red onion, and chopped cilantro. Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly.

    Chill and Serve:
        Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, taste and adjust seasoning if necessary.

    Optional Garnishes:
        Garnish with fresh cilantro leaves and sliced green onions for an extra burst of flavor and color.

This Curried Potato Salad is a unique twist on a classic dish, perfect for adding a bit of spice to your meal. Enjoy!

Veg Curried Potato Salad

This Curried Potato Salad is a delightful fusion of comforting textures and bold, aromatic flavors, making it a perfect side dish for any meal.

Instructions:

    Cook the Pasta:
        Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta.

    Prepare the Dressing:
        In a small bowl, whisk together the olive oil, lime juice, ground cumin, smoked paprika, minced garlic, salt, and pepper until well combined.

    Assemble the Salad:
        In a large bowl, combine the cooked pasta, black beans, corn, diced bell peppers, cherry tomatoes, red onion, avocado, and cilantro.

    Mix and Serve:
        Pour the dressing over the pasta salad and toss gently to combine. Make sure all the ingredients are evenly coated with the dressing.

    Optional Toppings:
        Add sliced jalapeños, extra cilantro, and vegan cheese shreds if desired.

    Chill and Enjoy:
        Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

Serving:

This salad is best served chilled, allowing the flavors to meld beautifully. It's perfect as a standalone meal or as a side dish for a summer picnic or BBQ. Garnish with extra cilantro, sliced jalapeños for a spicy kick, and a sprinkle of vegan cheese shreds if desired.

Veg Southwestern Vegan Pasta Salad

This Southwestern Vegan Pasta Salad is a vibrant and flavorful dish, perfect for a refreshing and healthy meal. It's packed with colorful vegetables and tossed in a zesty dressing that adds a delightful kick. A delicious Southwestern Pasta Salad recipe that's vegan-friendly. Perfect for a summer picnic or a light, refreshing meal

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