Category: Vegan

Spinach & Egg Breakfast Burrito (Vegan) Video - pink

Spinach & Egg Breakfast Burrito (Vegan)

This vegan breakfast burrito is packed with tater tots, scrambled “eggs” and topped off with ranchero sauce and sour cream. Plus food storage tips on spinach and cilantro.

Ingredients

1 large tortilla
½ cup tater tots, cooked per instructions
½ cup sautéed spinach
½ cup vegan egg, scrambled
½ avocado, sliced
½ cup ranchero sauce
2 tablespoons vegan sour cream
1 tablespoon chopped cilantro

Directions

Preheat oven to 250 degrees F. To prevent the cooked ingredients from getting cold as you prepare them, place the tater tots, sautéed spinach, and scrambled eggs on a quarter-sized baking sheet in the oven. Place the ranchero sauce in an oven safe bowl or cup and also place it on the baking sheet.

Warm the tortilla. You can do this over the flames of a gas burner or by microwaving wrapped in a damp paper towel for about 20 seconds.

Lay the tortilla down on a flat surface and add ½ cup tater tots, ½ cup sautéed spinach, ½ cup vegan scrambled eggs (I used Just Egg), and ½ of an avocado cut into slices.

How to Store Spinach : Greens should be stored in a firm, airtight container, that is lined with paper towels on the sides and the bottom. Stored this way, fresh spinach can keep for weeks.

Fold up the ends of the tortilla, and in the same motion, take the side of the tortilla closest to you and roll it over the top of the ingredients. In the same motion of rolling the tortilla over the top of the ingredients, tuck it under those ingredients when the edge of the tortilla that was once closest to you touches the inside of the tortilla. Continue rolling, holding the sides in, until the burrito is completely rolled.

How to Freeze Tortillas: Generally, you should store unopened tortillas the same way they were stored in the store. Once opened, place them in the fridge. They’ll last a few months longer if you freeze them. Place a divider between the tortillas, press out all the air in the original packaging or whatever you are freezing them in. You can thaw them in the fridge or microwave.

Pour ½ cup of the ranchero sauce over the burrito. BTW, you can use enchilada sauce instead of ranchero sauce.

Top with 2 tablespoons of vegan sour cream and 1 tablespoons of chopped cilantro.

How to Store Cilantro: Store any leftover cilantro like a cut flower. Trim the stems, place them in a couple inches of water (the stems, not the leaves), and change the water as needed. It will last for weeks this way.

Enjoy!

Spinach & Egg Breakfast Burrito (Vegan) Final

Cold Cucumber Noodles with Sesame Dressing

Cold Cucumber Noodles with Sesame Dressing

A plant-based version of chilled sesame noodles using cucumbers and summer squash with a tangy sesame and miso dressing. It’s vegan, gluten free, and mostly keto.

Ingredients

2 cucumbers, peeled & trimmed
1 yellow squash, trimmed
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 teaspoon turbinado sugar
¼ teaspoon white miso
¼ teaspoon sea salt
Sesame seeds
Chopped cilantro

Directions

Peel and trim 2 cucumbers and run them through a spiralizer using the medium noodle setting. If zucchini is zoodles, are these coodles?

How to store cucumbers: Cucumbers like to be cold but often the fridge is too cold for them. Try storing them in the warmer part of your fridge and away from ethylene emitting produce, if you are in a warmer climate. Or you can store them at room temperature, like I do. Keep them away from ethylene produce still and store them in a cool place away from sunlight.

Take the 1 yellow squash, also trim the ends, and run through the spiralizer. Are these yoodles? Sqoodles?

How to store summer squash: They like it colder than cukes do. Place summer squash in a bag in the fridge. If you have a crisper drawer, even better. They like high humidity.

In a mixing bowl, add 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, 1 teaspoon of turbinado sugar (white or brown sugar is fine), ¼ teaspoon of white miso and mix until fully combined.

How to store sesame oil: The oil will keep for a year past the Best By date if unopened. Once opened, just six months stored in a cool dry place. If you keep it in the fridge, it can last up to a year after opening.

How to store rice vinegar: Unseasoned rice vinegar can last about 5 years in the pantry but up to 10 years in the fridge.

Because the saltiness of miso can vary, add half of the ¼ teaspoon of salt and mix to combine. Add remaining salt if desired.

Add the coodles and yoodles (ya, I went there) to the sesame dressing and toss to fully coat. Cover and refrigerate for 1 hour.

To serve, top with sesame seeds and chopped cilantro. This dish will keep for a day maybe two in an airtight container in the fridge.

Cold Cucumber Noodles with Sesame Dressing Recipe

Easy Vegan Slow Cooker Ramen

Easy Vegan Slow Cooker Ramen

A tasty and easy vegan ramen dish you make right in your crock pot. No expensive or complicated spices required! It’s plant-based, clean, and full of umami.

Ingredients

1 tablespoon vegetable oil
4 cloves garlic, chopped
1 tablespoon red curry paste
½ cup mirepoix
8 ounces mushrooms, sliced
8 ounces tofu, cubed
¼ cup soy sauce
15 ounces can sweet corn, undrained
6 cups veggie broth
½ cup broccoli florets
4 ounces udon noodles
2 tablespoons white miso
Chopped cilantro
Sliced jalapeños
Sliced green onions

Directions

Warm 1 tablespoons of vegetable oil over a medium-low heat. Add the Sichuan spices from The Zen of Slow Cooking to the oil and cook for about a minute. It’s important to not burn the spices.

This is referred to as blooming spices. By sauteing them in oil, the spices will release even more of their flavor compounds.

These Zen of Slow Cooking spice blends are highly versatile. They make a great flavor foundation for a variety of dishes and this recipe is one example. Plus, they’re free from salt, or low sodium, non-GMO, and preservative free. Check out their website for even more inspiration!

Add in the 4 cloves of garlic and saute for a minute. Add the 1 tablespoon of red curry paste and saute for a minute.

Increase heat to medium and add the ½ cup of mirepoix — 2 parts chopped onion, 1 part chopped carrot, 1 part chopped celery. Saute until the carrots are slightly tender.

Add the 8 ounces mushrooms and saute until browned.

These Zen of Slow Cooking spice packets make it easy to explore the world of flavors out there without having to buy a ton of unique ingredients that you may never use or might not even like. Fewer jars means you spend less money, fewer spices going bad and less food waste. Just one of the many ways this Certified B Corporation is helping the planet. You all know how I feel about food waste!

Add the 8 ounces of cubed tofu, ¼ cup soy sauce, 15 ounce can of corn, and 6 cups of vegetable broth to the pot. Remember to press out the tofu before chopping to remove any excess water. The can of corn isn’t drained as the starch in the liquid will make the broth creamy.

I also want to add, on the back of the packets you typically find a recipe to use it but also a fun little story about how this particular blend came to be. Hint: it usually involves traveling somewhere and tasting something delicious.

Increase heat to medium-high, cover, and bring the ramen to a boil. Reduce heat to low and let cook for 7 hours.

Now let the ramen cool overnight in the refrigerator. By doing so, all the flavors will come together and meld quite beautifully.

Before serving, bring the ramen back to a boil. Add in ½ cup broccoli and 4 ounces uncooked udon noodles. Return to a boil and cook for 10 minutes, until the noodles are tender and done.

Remove the ramen from heat and mix in 2 tablespoons of miso until it fully dissolves.

Serve with chopped cilantro, sliced jalapenos, and sliced green onions as optional toppings. Enjoy!

Be sure to check out The Zen of Slow Cooking for other tasty recipes using this Sichuan blend and more.

Easy Vegan Slow Cooker Ramen Recipe

Easy Vegan Thai Coconut Soup (Tom Kha Kai) Main

Easy Vegan Thai Coconut Soup (Tom Kha Kai)

A veggie-packed, easy to make, vegan Thai coconut soup with kale, broccoli, sweet potatoes, and more. No lemongrass? No problem! This soup recipe has a few hacks that make it simple yet authentic tasting.

Ingredients

1 tablespoon vegetable oil
2 cups cubed sweet potatoes
1 cup broccoli rice
8 ounces brown mushrooms, sliced
2 cloves garlic, minced
1 quart veggie broth
1 (3-inch) piece fresh ginger, sliced
1 small lemon, peeled
1 tablespoon Thai red curry paste
¼ cup mushroom sauce
½ cup lime juice
2 (13-ounce) can coconut milk
12 ounces firm tofu, cubed
4 ounces baby kale, chopped
½ cup chopped cilantro
1 teaspoon brown sugar
¼ teaspoon sea salt

Directions

Warm 1 tablespoon vegetable oil over a medium heat in a medium-sized soup pot.

Add the 2 cups of sweet potatoes and cook until tender. About 10 minutes. Add in the 1 cup broccoli rice, 8 ounces mushrooms and cook for a few minutes.

Storage Tip: Never store fresh sweet potatoes in the refrigerator. The sweet spot, pun intended, is to store them at a few degrees below room temperature.

Add in the 2 cloves of garlic and cook for a minute.

Cooking Tip: You can easily peel garlic by putting cloves or even a whole bulb in a mason jar, shake it hard for about thirty seconds and you have freshly peeled garlic.

Add in 1 quart of veggie broth. I like to add in a little to get it heated up faster and then add in the remainder. This method seems to cook the soup faster.

Add the 3-inch piece of ginger cut into slices, the peels from 1 lemon, the 1 tablespoon of red curry paste, the ¼ cup of mushroom sauce (vegan oyster sauce), and ½ cup of lime juice.

Add 2 cans of coconut milk and bring to a boil.

Storage Tip: Canned coconut milk is good about 6 months past the Best By date but only lasts about 5 days once opened. You can freeze it but it may get grainy. Simply blend it or strain it. It will keep about 3 months in the freezer.

Mix in 12 ounces of cubed tofu, 4 ounces baby kale, and remove from heat. Add 1 teaspoon brown sugar and ¼ teaspoon sea salt to taste.

Easy Vegan Thai Coconut Soup (Tom Kha Kai) Recipe

Easy Homemade Cashew Milk Video

Easy Homemade Cashew Milk

Rich, creamy, and dairy-free, this homemade cashew milk is a simple recipe and easy recipe. It’s an inexpensive way to switch from cow milk to a vegan plant-based beverage.

Ingredients

1 cup raw cashews
4 cups water, divided
1 tablespoon honey (optional)
2 teaspoons vanilla extract (optional)
Pinch of sea salt

Directions

The cashews must be softened. This is best done by soaking them in water overnight in the refrigerator. You can also boil them for about 10 minutes.

Drain the cashews and rinse them thoroughly, until the water runs clear.

Add the soaked cashews and two cups of water to a blender. Start low and increase the speed until the cashews are pulverized.

Blend in 2 more cups of water, the honey (or your sweetener of choice), vanilla extract (if you want to add flavor), and a pinch of sea salt. Most blenders will not fully breakdown the cashews. Simply strain the milk through a sieve, reserving the liquid.

Store the milk in a covered container in the refrigerator. It will last up to 4 days. It’s common for homemade cashew milk to separate. Just give it a good shake before using it.

You can freeze it to extend the life, but it might get a weird texture, which can easily be fixed by running it in the blender again.

Easy Homemade Cashew Milk Main

Cucumber Radish Salad with Citrus Vinaigrette Dressing Main 1

Cucumber & Radish Salad with Citrus Vinaigrette Dressing

Every day feels like summer with this easy and delicious cucumber salad with sunny tangerines and tangy radishes. Plus the citrus dressing is super easy to make and great on almost any salad.

Ingredients

Citrus Vinaigrette Dressing
1 tablespoon white balsamic vinegar
2 tablespoon orange juice
2 tablespoon grapefruit juice
1 tablespoon lime juice
⅓ cup olive oil
Salt and pepper to taste
Cucumber & Radish Salad
3 large cucumbers, thinly sliced
6 radishes, thinly sliced
5 tangerines, peeled and thinly sliced
1/3 cup pomegranate seeds
Salt and pepper to taste

Directions

Citrus Vinaigrette Dressing: Add the balsamic vinegar, orange juice, grapefruit juice, lime juice, and olive oil in a large mixing bowl. Salt and pepper to taste. Then whisk together to create the citrus vinaigrette.

Cucumber & Radish Salad: Add the cucumbers, radishes, and tangerines. Mix to fully coat the ingredients with the dressing. Salt and pepper to taste.

Top with the pomegranate seeds and serve.

Cucumber Radish Salad with Citrus Vinaigrette Dressing 1

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