Birthday Frappuccino

Today is my 41st birthday so obviously eating cupcakes for breakfast is totally acceptable! Well at least I think so and that’s the fun part of being an adult I can eat whatever I want whenever I want.

By all means opt out of throwing in cupcakes to your morning frapp or make coffee time a true celebration!

I had leftover cupcakes from my family birthday party so I tossed those into the mix, but if you don’t have cupcakes to use then just follow the recipe and omit the cupcake part.

Recipe:

1 tbsp instant decaf coffwe

1 cup filtered water

1/4 cup coconut milk

3 tbsp turbinado sugar or sweetener of choice

2 mini cupcakes + 1 to top

1 tsp maca powder

1/4 tsp lions mane mushroom powder

1/2 tsp ashwagandha

Few dashes cinnamon

1/2 tsp vanilla extract

2 cups ice

Directions :

Add everything to a blender leaving out one of the cupcakes.

Blend well to combine.

All the smoothie powders are optional.

Serve however you choose to and if it’s your birthday then add a candle, because you deserve to celebrate over your special day!

Enjoy!

Holiday Smoothie

I recently had a holiday Friendsgiving proud to say it was completely vegan even though not everyone there followed a vegan lifestyle.

Plus side of hosting a potluck is I got to keep a lot of the leftovers. So fir days I’ve been snacking on two of the leftover chocolate cakes.

I had the idea to make a holiday smoothie using the last bit of chocolate cake and some yummy add ins.

Super easy to make and oh so delicious. Don’t worry if you don’t have chocolate cake on hand you can totally swap in cacao or cocoa powder.

Recipe:

2 frozen bananas

4 mini candy canes 1 extra for topping if you choose

1 tsp vanilla extract

1 tbsp instant decaf coffee grounds

1/3 cup chocolate cake or 1 to 2 tbsp cacao or cocoa powder

Directions:

Add all the ingredients to a blender and blend to combine. Top with extra cake and a candy cane for a beautiful looking holiday smoothie.

Enjoy!

Caramel Apple

This was my first time creating a vegan caramel sauce that wasn’t made of dates. I originally made it to make caramel popcorn, but realized I had a lonely Granny Smith apple so I made a caramel apple with added caramel popcorn. Absolutely worth the effort!

Recipe

1 can full fat coconut milk

1 tbsp vegan butter

3/4 cup either coconut sugar or I used turbinado sugar

1 tsp vanilla extract

Few pinches salt

Few dashes cinnamon

Directions:

In a pot add the coconut milk and butter and cook until the butter melts.

Then add in the sugar of choice and bring to a boil.

Turn down the burner to a medium low heat and stir occasionally for 30 minutes.

At about 25 minutes in add in the vanilla, salt, and cinnamon and stir to combine.

I spooned it onto the apple and set the apple on parchment paper and set in the fridge for 15 minutes.

Adding popcorn is optional. You can get creative with extra toppings of choice.

I believe if you make caramel popcorn with this you have to bake the popcorn after adding the caramel so it gets crispy the popcorn was a bit soggy on the apple, but still very good!

To clean the pot of leftover caramel simply add water and bring to a boil and scrape with a spoon then wash.

Enjoy!

Cauliflower Alfredo Broccoli Soup in a Tater Tot Crust.

Ok so I’m not exactly sure why it took 40 years to even think of the idea of Alfredo soup?!? I had to share this on my blog and I do believe even a non vegan would enjoy this soup. So so tasty!

Recipe:

6 cauliflower florets for the broth plus 6 or 7 to add to the soup

2 cups broccoli florets I broke them down to be smaller.

1/3 cup cashews

1/3 white onion

5 cloves garlic

2 cups vegetable broth

1/2 cup water plus 1/2 cup for final broth

2 tbsp gluten free flour or flour of choice if not gluten free

Sea salt and pepper to taste

1 tsp poultry seasoning

1 tsp garlic powder

1 tsp onion powder

1 tbsp vegan butter

1/2 cup chao cheese ( I can only base this recipes taste off the cheeses I used)

1/2 cup vegan parm I used forager brand

2 cups tater tots mini tots works best to make the crust.

Directions:

I steamed the cauliflower and broccoli together to save cook time.

Sauté the onion and garlic until cooked don’t burn the garlic it will alter the taste of the soup. I sautéed in avocado oil.

Heat the tater tots until hot . Once those are hot allow to cool then press into oven safe dish into a crust. Bake again for about 10 to 15 minutes. Set to the side once the crust is done.

Once broccoli and cauliflower are cooked separate the cauliflower and add to a blender and add in the cashews, 1/2 cup water, onion and garlic and blend well.

In a pot add in the vegetable broth 1/2 cup water and I seasoned it with the poultry seasoning, onion powder, and garlic powder.

In a pan add the vegan butter and melt then add the cauliflower sauce.

To the sauce add in the vegan cheese and mix well to melt everything together. I actually used my cheese grater to grate the chao cheese seeing I have slices and that way it melted easily. The parm melts very easily.

Once the cheeses are melted add the Alfredo to the soup broth.

Add in the two tbsp gluten free flour or flour of choice and whisk to combine. This will thicken the soup. If too thick add in a bit of extra water.

After whisking in the flour add in the extra broccoli and cauliflower.

Adjust soup seasonings to taste if needed.

I brought the soup to a boil then let it simmer for 5 to 10 minutes.

Add soup to the tater tot crust.

I topped my soup with dried parsley and vegan bacn bits.

Enjoy!

Just Egg Quiche

So honestly I’ve been a bit hesitant to try the vegan Just Egg seeing I just wasn’t sure if it’d be any good. Took the plunge and bought it and oh my gosh is it so good snd it makes the best vegan quiche.

If you’ve never tried it I suggest it.

Recipe:

1 full bottle just egg

1 1/2 cup sliced mushrooms of choice

1 cup chopped asparagus

1/2 yellow onion diced

5 or 6 cloves minced garlic

1/2 cup chao cheese ( I used slices probably about 5 and just cut them up)

1 tsp garlic powder

2 dashes cayenne pepper

1 1/2 tsp dried parsley

1 1/2 tbsp vegan bacn bits

2 to 3 dashes umami mushroom seasoning ( optional)

2 dashes curry powder

2 to 3 pinches sea salt

Few dashes ground black pepper

2 tbsps non dairy milk of choice I used canned coconut milk

Oil to sauté vegetables and mushrooms if oil free omit. I used avocado oil

1/2 a bag might be 2 heaping cups of tater tots ( mini ones work better then regular sized)

Directions :

Cook tater tots for about 10 minutes until hot not crispy.

While tater tots cook prepare filling.

Sauté the onions and garlic I seasoned them with salt and pepper.

Once those are cooked add in mushrooms and asparagus and sauté until cooked. I seasoned with the umami which is optional if you don’t have this seasoning

In a bowl add the just egg and add in seasonings minus the umami seasoning and mix well with a fork or whisk for about 25 seconds.

Add in the chao cheese.

Once tater tots are warm add them to dish you will use to bake the quiche. I let them cool a bit so I can press them down with my hands. Simply press into the pan to form the crust. The 1/2 of bag should be enough for the crust.

After preparing the crust bake it for 10 to 15 minutes to crisp a bit. Don’t over bake.

Once crust is baked add in the sautéed mushrooms, onions, garlic, and asparagus.

Now add in the just egg mixture.

I topped with extra vegan bacn bits and parsley.

Bake for 50 to 60 minutes. I believe I baked it for a full hour.

Enjoy!

Acorn Squash Alfredo

I never had acorn squash until maybe a year ago. To be honest prior to going vegan I thought pumpkins and these pretty squashes were simply decorations.

I love fall seeing that’s when I get to buy all types of squash.

Today I went to my local farmers market and sadly there cars machine wasn’t working so I only had enough cash for a few things. This acorn squash was to beautiful to pass up.

My creative brain instantly thought of making a vegan Alfredo with it.

Recipe:

1 acorn squash ( 2 cups pulp)

1/3 white onion diced

2 to 3 cloves minced garlic

Oil to sauté garlic and onion I used avocado oil if oil free omit

1/2 cup cashews soaked

1/3 cup filtered water

1 tsp onion powder

1 tsp garlic powder

Pinch of nutmeg

1/4 tsp dried thyme

2 tbsp nutritional yeast or I use 3 dashes curry powder for cheesy flavoring.

1 tsp coconut sugar or sweetener of choice

Sea salt and pepper to taste

Directions :

Slice acorn squash in half if you choose to use the skin as a serving dish if not heat however you choose. I baked mine for 25 minutes at 375 degrees.

As the acorn squash is cooking sauté the onions and garlic until cooked don’t burn the garlic. I seasoned the onions and garlic with a bit of sea salt and pepper. Optional I just think it gives good flavor.

In a blender I used my vitamix add the cashews but drain from the water they were soaking in.

To the blender add the sautéed onions and garlic and 2 cups of acorn squash pulp.

Add in 1/3 cup water or more to reach a creamy consistency. Add in all the spices. Blend well to combine.

Serve over pasta of choice I used gluten free brown rice spaghetti and topped it with dried parsley.

Enjoy!

Brussel Sprout Bites

So I’ll admit as a kid the only reason I even had an interest in trying brussel sprouts was, because I thought they looked like mini heads of lettuce. I didn’t even have to be bribed by my parents I was just excited to eat mini heads of lettuce.

These are super easy to make and gluten free vegan of course!

Recipe

1 bag frozen brussel sprouts or 2 heaping cups fresh

1/2 cup cashew parmesan ( cashew flour with onion and garlic powder, sea salt, black pepper, nutritional yeast or I use curry powder for cheesy flavors)

Garlic salt

1 tsp onion powder

1 tsp garlic powder

1/4 tsp turmeric powder

1/4 tsp sriracha seasoning

Few dashes cayenne pepper

1/2 cup gluten free bread crumbs

1 cup oat flour or gf flour blend

1/2 cup water

1/3 tsp salt

2 dashes pepper

Few dashes cayenne pepper

Directions:

Preheat oven to 350 degrees.

Boil the brussel sprouts for 15 minutes.

Once cooked add to a bowl and season with garlic salt.

Set in fridge to cool.

Add the breadcrumbs to a bowl and add in the cashew parmesan and seasonings mix to combine.

In another bowl add the flour and water with salt, pepper, as bad cayenne pepper and whisk to combine.

Take brussel sprouts out of the fridge.

Dip each brussel sprout in the flour batter then coat in breadcrumbs then add to a baking sheet lined with parchment paper. I stuck a toothpick in each brussel sprouts to dip in the batter easier .

Once all the brussel sprouts are breaded baked for 15 to 20 minutes at 350 degrees.

Use dipping sauce of choice I used vegan ranch.

Enjoy!

Cream of Sweet Potato, Butternut Squash, Vegetable, White Bean Noodle Soup.

In my world I don’t really hang out with very many vegans so I’m super excited I get to host an early dinner tomorrow night having my vegan friend over.

I decided to make this delicious soup loaded with complete vegan yumminess! So of course I had to do a taste test just make sure it came out good.

Such a wonderful fall soup recipe that’s pretty easy to create.

Recipe:

1 1/2 cup peeled and cut butternut squash

1 1/2 cup peeled and cut up sweet potato

1 1/2 cup low sodium vegetable stock

4 cups filtered water

1/2 cup cashew cream ( cashews blended with water to a creamy consistency)

2 handfuls fresh spinach

1 1/2 cup cauliflower florets

1/2 large white onion diced

3 to for cloves garlic minced

Seasonings:

Sea salt and pepper to taste

1 tsp onion powder

1 tsp garlic powder

1/2 tsp Rosemary

1/3 tsp dried oregano

1/3 tsp thyme

Few dashes paprika

Few dashes turmeric

3 dashes poultry seasoning

1 to 2 tsps coconut sugar ( optional I like to add a bit of sweetener when I use sweet potatoes or butternut squash in recipes)

Directions:

In a pot of water add in 1/2 a cup of the sweet potatoes with 1/2 cup of the butternut squash and bring to a boil and fully cook.

In a pan sauté the onion and garlic until fully cooked.

Add the vegetable broth to a large pot, I actually used my crock pot, optional insta pot but adjust cooking to how you use that I’ve never used one.

Once sweet potato and butternut squash are cooked add to a blender with the cashew cream and blend well to combine.

Add the cashew cream sweet potato butternut squash mixture to the pot with the soup broth along with the 4 cups filtered water.

Add in seasonings.

I cooked the cauliflower and extra butternut squash and sweet potato in a pot then added them to the broth adding in the fresh spinach.

Adjust seasonings to taste if needed.

Enjoy!

Everything Tofu Bagel

Well what do you know tofu is actually a really good substitute to use as a bagel. I do have gluten free bagel recipes posted on my blog, but today I was simply to lazy to create any of those so I thought hmm this might work?

Super easy to make minimal ingredients snd what’s best is minimal clean up! Win win!

Recipe:

Extra firm tofu

Seasonings :

1 dash turmeric

1/3 tsp onion powder

1/3 tsp garlic powder

Pinch or two of sea salt

Fresh cracked pepper

Dash or two of smoked paprika

Everything bagel seasoning for topping

Directions:

Slice your tofu into three pieces that are about 1/2 inch thick it basically slices only into 3 pieces if you make them to that thickness. This takes skill to slice the tofu without crumbling it, but I believe in your tofu prep skills that you can accomplish this part. Take two of the slices and use a glass, circular cookie cutter, or mason jar top and make the tofu into circles. Then use a smaller circular object to take out the center so you have a bagel shape. I squeeze out most of the liquid from the tofu but don’t press it so the seasonings will simply stick without having to make a batter to get the seasoning to stay on. Do what you choose though.

In a bowl add the seasonings except the everything bagel seasoning. Stir seasonings to combine then sprinkle on the seasoning blend to season the tofu. I seasoned both sides.

I placed them on parchment paper then topped one side of each with everything bagel seasoning.

Bake at 420 degrees for 45 to 50 minutes.

I topped mine with miyokos cream cheese and fresh avocado slices with added everything bagel seasoning.

Enjoy!

Vegan Swedish Meatballs

To be honest I’ve never tried Swedish meatballs as a non vegan and this is my first time making them as a vegan. So who knows the actual taste of them, but this meal came out spectacular.

I topped mashed potatoes with the Swedish meatballs, but use pasta if you like or simply eat all on there own.

Recipe for vegan meatballs:

1 1/2 cup diced mushrooms I used cremini mushrooms

1 small yellow onion diced

1 1/2 cups lentils I used green lentils

3 cloves garlic

1/2 cup gluten free oat flour

1 flax egg ( 1 tbsp flax powder 3 tbsps water )

1 tsp onion powder

1 tsp garlic powder

1/2 tsp sea salt

Few dashes black pepper

1/2 tbsp cumin

1 tsp dried parsley

1 tsp chili powder

1/2 tsp paprika

2 to 3 dashes oregano

1/4 tsp liquid smoke

1/2 tsp ketchup

I used avocado oil to sauté

Recipe for gravy:

3 to 4 cloves garlic

2 tbsp vegan butter

3 tbsp gluten free flour

1/4 cup cashew cream ( soaked cashews blended with water)

1/4 tsp liquid smoke

2 tsp coconut aminos or low sodium gluten free soy sauce

1/3 tsp Dijon mustard

Sea salt and pepper to taste

1 tsp onion powder

1 tsp garlic powder

2 cups vegetable broth

Directions:

Prepare the meatballs first.

Prepare the lentils per package directions.

In a pan sauté the garlic and onions until the onions are translucent.

Add in the mushrooms and sauté until mushrooms are fully cooked.

Add the cooked mushrooms, onions, garlic, and lentils to a food processor add in seasonings and liquid smoke blend well to combine.

Add mixture to a mixing bowl and add in the gluten free oat flour and flax egg and stir to combine. If the mixture is too wet still add in a bit more oat flour.

Set mixture in fridge for 30 minutes.

While the meatball mixture is in the fridge prepare the gravy.

Sauté the garlic and butter until garlic is fully cooked do not burn.

Add in the vegetable stock and seasonings, coconut amino, liquid smoke Dijon mustard and stir to combine.

Add in the gluten free flour and whisk to combine.

Add in the cashew cream and stir well.

Set gravy to the side.

Preheat oven to 350 degrees.

Take out the meatball mixture and form small meatballs probably about 1 tbsp maybe less of the mixture and form into balls.

Add avocado oil or oil of choice to a pan and cook the meatballs until browned.

Then add the meatballs to a baking sheet .

Bake meatballs for 30 minutes.

Once meatballs are cooked add them to the gravy.

Serve how you choose I made a basic cashew cream mashed potato.

Enjoy!