Lemon Butter Shrimp Pasta (Quick and Simple!)

Ingredients: 5 oz of dry pasta 15 pieces of frozen cooked shrimp 1/2 cup of diced crimini mushrooms 1/3 cup of vegan butter 1/2 of a lemon 1/2 tbsp of minced garlic Seasonings (to taste): sea salt, freshly ground black pepper, crushed red pepper, and basil (I used dried) Directions: Boil pasta to al dente,Continue reading “Lemon Butter Shrimp Pasta (Quick and Simple!)”

Chorizo Tacos (Vegan, Gluten-free)

Ingredients: 1/2 of Trader Joe’s soy chorizo 20 mini pearl tomatoes, halved Handful of kale 5 garlic cloves, sliced 1/4 cup of diced onions 1 tbsp olive oil Chili powder Red chili flakes 6 small corn tortillas Lemon, optional Directions: In a low-medium heated pan, add half of Trader Joe’s soy chorizo. Ground the “meat”Continue reading “Chorizo Tacos (Vegan, Gluten-free)”

Maruya (Banana Jackfruit Fritter) | 4 ingredients, vegan, gluten-free, and no sugar added!

Ingredients: 7 ripe Thai bananas (or Saba bananas) 1/3 cup of canned sliced jackfruit 1/4 cup of rice flour (or gluten-free flour) Oil Directions: Peel the bananas, and mash in a bowl. Add the jackfruit and rice flour. Mix until evenly incorporated. The consistency should be sticky but moldable. The amount of flour added dependsContinue reading “Maruya (Banana Jackfruit Fritter) | 4 ingredients, vegan, gluten-free, and no sugar added!”

4-INGREDIENT KIMCHI JJIGAE

Ingredients: 7 garlic cloves, minced 1 tbsp gochujang 1 cup kimchi 2.5 cups water Veggies of choice (I used cabbage and riced cauliflower) Directions: Add minced garlic, kimchi, and 1 cup of water in a pot on medium heat. Once simmering, add the gochujang, and make sure the paste is thoroughly dissolved. Add your veggiesContinue reading “4-INGREDIENT KIMCHI JJIGAE”

HOT OATMEAL ON-THE-GO??? COFFEE CHOCO CHIP OATMEAL HACK

Ingredients: 1/2 cup of (gluten-free) rolled oats 1 tbsp chia seeds 1/2 tsp ground cinnamon 1 tsp brown sugar 1 tbsp dark chocolate chips Your choice of hot coffee Directions: https://vm.tiktok.com/ZMe1vW7Ch/

Fish Cake and Miso Takikomi Gohan

Ingredients: 1 1/2 cup of mixed grain rice (or rice of choice) 2 cups of water 1/4 cup of miso paste 1/4 cup of mirin 4 sticks of fried fish cake, sliced 3 carrots, chopped 5 bunches of bok choy, halved 1 1/4 cup (3 oz) of wood ear mushroom (or mushroom of choice) 2Continue reading “Fish Cake and Miso Takikomi Gohan”

Chicken Adobo Quesadilla with Pico de Gallo and Cilantro Guacamole

Chicken Adobo Ingredients: 1 1/2 lbs of chicken breast, cubed 1/4 cup of soy sauce 1/4 cup of Filipino sugarcane vinegar (Date Puti suka iloko) 1 1/2 garlic head, separated and peeled 1 tbsp of canola oil 5 bayleaves 1/4 cup of water ground pepper, to taste Pico de Gallo Ingredients: 4 Roma tomatoes, dicedContinue reading “Chicken Adobo Quesadilla with Pico de Gallo and Cilantro Guacamole”

Easy Vegan Hummus

Ingredients: 1 can of chickpeas, drained and rinsed 4 tbsp of oil (or tahini) 1 1/2 tbsp of minced garlic 1/2 lemon 1/3 cup of fresh cilantro (or herb of choice) ground black pepper to taste ground coriander to taste (optional; can be any seasoning of choice) 1/4 cup sun-dried tomatoes, no oil (optional; canContinue reading “Easy Vegan Hummus”

3-Ingredient Vegan Crepe Batter — Savory Chicken Lemon Artichoke Pesto Crepes and Sweet Mango Vanilla Crepe Cake (w/ vegan options!)

Ingredients Vegan Crepe Batter: 2 1/2 cups of all purpose flour 4 cups of plain plant-based milk 4 flax “eggs” (3 tbsp flaxseed meal + 9 tbsp water), or use regular eggs Side Note: This amount made 8 large crepes for the savory filling AND 16 small crepes to stack for the crepe cake. MangoContinue reading “3-Ingredient Vegan Crepe Batter — Savory Chicken Lemon Artichoke Pesto Crepes and Sweet Mango Vanilla Crepe Cake (w/ vegan options!)”

Vegan Cornbread Muffins (Oil-free, Low-fat)

Vegan Low-fat Cornbread Muffins Recipe (16 servings): 2 cup of cornmeal 2 cup of unbleached all purpose flour 1/2 cup of cinnamon applesauce 2 1/2 cup of plant-based vanilla milk 2 tbsp of brown sugar 2 tbsp of baking powder 1/2 tsp of salt Preheat the oven to 400° F. Mix all the dry ingredientsContinue reading “Vegan Cornbread Muffins (Oil-free, Low-fat)”