Mashed Potatoes anyone?! If anybody knows me, they know I love a big old bowl of mashed potatoes—For breakfast, lunch, dinner, at any time of the year, you can find me stuffing my face. I recently perfected my recipe for this fluffy white wonder using on 3 main ingredients and some spices. They’ve been a hit every time I’ve made them!
For the fall season, I thought it would be fun to make things a little more interesting and turn them into an easy to eat treat. Mashed potato balls crusted with Beanfield’s bean & rice chips! Whaaaat. Yes, they are as good as they sound, and they’re super easy to make! They do however take a little bit of time, and it WILL get messy. I can ensure you that all of the time and mess created will be well worth it, as these mashed potato balls are the perfect thing to serve at any holiday parties, pot lucks, or family gatherings, and are sure to be a hit!
I know it’s been a little while since posting a recipe, but I’m back to share a quick, easy, and delicious recipe. Inspired by Jasmine’s Spiced Chickpeas, I thought it would be fun to make a chickpea salad out of them and serve them in avocado cups. Being a long-time enthusiast of both chickpea salad and avocado, I thought this to be the perfect recipe. It only takes about 10 minutes, but it will be gone in 2! Enjoy it as an appetizer, make it for a party, or as a whole meal, the versatility of this dish makes it stand out, and will be a go-to for upcoming potlucks and gatherings. (read more…)
French fries are the spice of life—so versatile, and so delicious. When Sweet Earth Foods contacted me to create a recipe featuring one of their delicious products, I was having a hard time figure out exactly what I wanted to create. Jasmine and I have been on a bit of a potato kick recently so incorporating spuds into this was a must. After some deliberation, with a stroke of brilliance, Jasmine conjures up the idea of vegan carne asada fries. I thought to myself, wow…that sounds amazing! I’ve never even had carne asada fries before, but I knew I’d be able to knock this one out of the park. (read more…)
Next up, for the Vegan Valentine’s Day Menu Jasmine and I created, is the main course—Heart shaped falafel wraps with a dill + garlic tahini sauce! This simple and delicious twist on a classic is one anyone will enjoy. Back when I lived in New Jersey, falafel was one of my favorite meals. Specifically from Mamouns, a middle eastern restaurant with several locations on the east coast. Though delicious, Mamouns falafel is fried and greasy. Jasmine and I wanted to make something a little bit healthier, so we worked to create this baked falafel recipe for you and your loved ones to enjoy. It is super easy to make with just a few steps, and will be ready to eat in under an hour! The falafel patties can be eaten on warm fresh pita bread, or on collard wraps topped with your favorite veggies.
You want cheesy? We’ll give you cheesy. Dina & I teamed up to bring you these savory and delicious cheesy mac bites that are sure to knock your socks off. Made with a rich creamy cashew cheese sauce and paired with an herby avocado dressing, the only thing I can promise is a potential food-gasam.
Prep Time: 20 minutes | Bake Time: 25 minutes
THE CHEESY SAUCE
2 cups cashews
1.5 cups unsweetened soy milk
1/2 cup Daiya cheddar shreds
2 tbs spicy brown mustard
earth balance buttery spread
blend together 2 cups of cashews, 1 cup of water, and a 1/2 cup of soy milk together until smooth | pour into pot, place on stove, and heat on medium | add nutritional yeast and Daiya cheddar shreds and stir | continuing stirring and add spicy brown mustard along with the rest of the seasonings and earth balance spread | mix until smooth and creamy |
*if too thick add hot water from pasta
1 – 24 cup “mini muffin” baking tin
1 lb pasta of your choice
1 cup of bread crumb
1/2 cup Daiya cheddar shreds
Earth Balance buttery spread
pre-heat oven to 350 degrees |make bread crumb mixture by combining 1 cup of bread crumbs with 1/4 cup vegan parmesan and all of the spices listed above |stir together | add melted buttery spread | stir again |take bread crumb mixture and add to the bottom of each cup on the muffin tin | pat down bread crumbs until flat | add a thin layer of Daiya cheddar shreds on top of the bread crumb mixture in each cup |boil 1 lb of pasta for 8 minutes | drain and place back into pot | add “cheesy sauce” mixture to the pasta and stir until completely coated | add a scoop of the pasta to each cup on the mini muffin tray | bake for 20 minutes – until golden brown | let cool |
THE HERBY AVOCADO RANCH DRESSING
juice from 1/2 lemon
1/4 cup vegan sour cream
3/4 cup unsweetened soy milk
2 tbs chives
1 clove garlic
1 tbs parsley
blend together all above ingredients | garnish with chopped chives
remove cheesy mac bites from tray | sprinkle smoked paprika on bites | serve with herby avocado dressing | enjoy!