I looooove mashed potatoes. They go with just about everything, and it can be tough coming up with a recipe that you like…for me, this is it! I hope you like it!
mmmm...finished mashed potatoes 🙂
- 2 cups diced Yukon gold potatoes (or whatever type you like best/have on hand)
- 1/2 cup Unsweetened soymilk
- 1 Tablesppon Kosher salt
- 2 Cranks of Freshly ground black peppery
- 1/8 teaspoon Garlic powder
- 4 Tablespoons Vegan sour cream
- 4 Tablespoons Vegan soy butter
- Wash and dice up potatoes
- Place in a pot and cover just enough with water
- Put on medium high/high heat – bring water to a boil
- Once it boils, reduce heat and simmer for about 15 minutes, or until potatoes are fork tender
- Once fork tender, drain and put back in pot
- Add soy milk and mash to desired consistency
- Add butter, salt, pepper, garlic powder and sour cream and stir in
- Taste to make sure you have enough seasoning.
- Serve and enjoy! 🙂
This is my simple go-to breakfast. I have it most mornings (unless I’m lazy or running late and just grab a banana). Not sure how you will all feel about it, but for me, it does the trick 🙂
- 1 1/2 cup soy milk (I use unsweetened)
- 1/2 cup frozen fruit (I use mixed berrries)
- 1 banana (whatever size you want)
- 1 T whole flax seeds (I use a coffee grinder to pummel them into submission for adding to the drink)
- Shaker cup
- Put soy milk and banana into the blender – blend until smooth
- Add the frozen fruit – blend until smooth
- Pour into shaker glass (Mine has a little ball in it to mix) and add the ground up flax seed
- Shake Shake Shake
VOILA! My breakfast drink 🙂 It holds me longer than anything else I have found (for me) and gives me awesome energy.
Ok, this is a simple thing I came up with because I wanted some avocado creamyness for My Favorite Burrito….this is pretty awesome 🙂 Hope you like it!
- 1 medium (softened) avocado
- 2 pinches – kosher salt
- 1/2 to 1 t lemon juice (fresh preferred)
- 4-5 T Vegan Sour Cream (generally I use 2 T for ever half an avocado used for this recipe)
Usually people want to use a food processor – don’t, it ruins the avocado. Hopefully you have a softened one, crush that with a big spoon and stir in the rest of the ingredients.
Simple yet yummy 🙂 Goes well with chips or anything else you might want to dip into it :).
Note: if you want it more “liquid” substitute one of the tablespoons of sour cream for unsweetened soy milk.
I crave Mexican food. Frequently. This past weekend it got to me. I had to make something. Burritos. Covered in “cheese” sauce…sigh. There is something so comforting about the warmth and texture of Mexican food. Well, this is my take on a favorite that i didn’t know was a favorite until I started craving it this week 🙂 Enjoy!
This is the full set - it's only 2, but it's about 4 servings. Seriously, they're filling, take it easy 🙂
- 1 12 ounce can Black-refried beans
- 1 bag Gardein chicken strips (you can try a different kind of protein if you like, this was what I used because it is what I had on hand)
- 1 box Spanish Rice (I use Zatarains – it’s vegan 🙂 )
- Whole wheat tortillas
- 2 cups Romaine lettuce
- 3 Tomatos (I use roma)
- 2 Avocados
- My nacho cheese sauce (you’ll only end up using part of the recipe, just fyi)
- In a glass container (I use cornel shown above)
- Put some of the nacho cheese in the bottom
- Warm a tortilla and layer it with: black refried beans, spanish rice, “chicken”, romaine lettuce, avocado, tomato.
- Fold and place in container.
- Repeat until container is full
- Cover with cheese sauce and let set for 5-10 minutes
- I cut one in half for a serving and that is a LOT of food – so be careful. I accompany it with chips and salsa, as well as some of my avocado sauce.
Single serving with avocado sauce and tortilla chips 🙂
One of my favorite foods in the world is spaghetti with meat sauce – always has been, always will be. I thought when I went Vegan I would never be able to have this again – but THANKFULLY I was wrong! I made my own recipe, it’s simple so I can make a bunch of it on Sunday, freeze it, and eat it throughout the week. This is my very easy recipe for Vegan “meat” sauce. Enjoy!
- 1 T EVOO
- 1 1/2 T minced garlic
- 1 package soy crumble “meat” substitute (I use Trader Joe’s, it has less sodium)
- 2-18 ounce jars of your favorite marinara sauce
- 1 medium spanish onion chopped (I use spanish onions because they are mild, but you can use whatever you have on hand)
- 2 1/2 cups of chopped up mushrooms (I LOVE Mushrooms – feel free to cut down on this if you want less)
- 1 t garlic powder
- Fresh ground chili pepper
- Fresh ground black pepper
- Kosher salt
- 1 T Italian seasoning
- In a large sauce pan, heat olive oil until warm
- Add in garlic until it just begins to sizzle
- Add in chopped up onion and cook until translucent
- Once onion is completely cooked, add in the soy substitute, crumbling it up with the onion/garlic so it forms a “loose meat” type consistency.
- I cook my soy product until it is very well done – cook this as long as you feel comfortable, seasoning it as you cook it with 1 teaspoon of italian seasoning, some salt, pepper and chili pepper.
- Once the meat is cooked – add in the mushrooms and allow to cook down (usually about 5 min)
- Reduce heat and add in your marinara sauce
- Add in the remaining Italian seasoning, and the garlic powder along with salt/pepper/chili pepper to taste.
- Cover and let simmer for 30 minutes (the longer you can simmer it the better – it just gets better as you go).
- Cook your favorite pasta and top with vegan parm substitute!
Note: if you are trying not to eat a ton of carbs, another fav of mine is to put this over Spaghetti Squash – DELICIOUS!