Queso Mac n’ Cheeze + Crispy Bites

Ingredients & directions for 1st step: 

• 3/4 cup of raw cashews 

Let sit in hot water for 45 - 60 minutes. I boiled my water in a kettle and let the cashews and water (obviously) sit in a bowl for 45 minutes. If you are using hot water from the tap, you may want to leave it in there closer to the 60 minute mark. Once done, put into food processor and blend until the cashews start forming a ball. It turns into a powder like texture first before forming itself into a ball. 

Ingredients & directions for 2nd step: 

• 3/4 cup chopped potatoes 
• 3/4 cup chopped carrots 
• 2 peeled garlic cloves 

Boil the above ingredients until potatoes and carrots are soft. I put the potatoes, carrots and garlic in the same pot. Once the cashews are blended properly, add the veggies + garlic to the food processor or high powered blender and blend until everything is combined and distributed evenly throughout. 

Ingredients & directions for the 3rd step: 

• 1 can chopped green chilies (127 ml can)
• 2/3 to 3/4 cup unsweetened soy milk
• 3 TBSP nutritional yeast
• 1 - 2 TBSP freshly squeezed lemon juice
• 1 TBSP garlic powder 
• 1.5 tsp onion powder 
• 1 tsp turmeric
• 1 tsp cayenne powder 
• 1/4 tsp mustard powder
• Salt & pepper taste 

Put the above ingredients into the food processor or high powered blender (depends on what you’re using) once cashews and veggies are all blended together. Start with the liquids, then add the dry ingredients. If you find it is too thick for your liking, add an additional TBSP or two of plant based mylk until desired consistency is achieved. If it gets too thin, no need to worry because when you heat the mac n’ cheeze sauce up in the pot, it will naturally thicken. 

Directions for the 4th step: 

Choose your pasta and cook according to instructions on the package. I used brown rice macaroni. I made 2 servings, which is 3/4 cup times 2; so 12 ounces. 

Once pasta is done, add 8 - 10 ounces (1 cup or 1 cup + 1/4 cup) of sauce. Heat in sauce pan to thicken and fully coat the macaroni, or whatever pasta you chose to use. 

Serve on a plate and top with nutritional yeast OR continue along with me to make some crispy mac & cheeze bites! 😋

What you’ll need: 16 serving mini muffin tin and parchment paper. Cut parchment paper into 16 squares, one per serving. Put a TBSP or 2 on top of the parchment paper like illustrated in the following picture: 

Cover the top and freeze overnight. 

Once you’re ready to make your crispy mac n’ cheeze bites, follow the below ingredients & instructions -

Dry ingredients - Bowl # 1: 

• 1/2 cup + 1 TBSP white flour 
• 1/2 cup + 2 TBSP water or plant based milk
• 1 tsp garlic powder 
• 1/2 tsp onion powder 
• 1/4 tsp cayenne powder 

Mix all dry ingredients with a fork then add 1/2 cup + 2 TBSP water or mylk. Mix everything all together so that all ingredients in bowl # 2 are evenly distributed. 

Wet ingredients - Bowl # 2:

• 3/4 - 1 cup Vegan panko 
• 2 TBSP ground flax 
• 1 tsp garlic powder 

Make sure to mix all the above ingredients so that they are evenly distributed throughout the bowl. 

Remove parchment paper from each bite, dip in bowl # 1 followed by bowl # 2. 

If cooking in an air fryer, do not overlap. Cook in as many batches as required. My air fryer made approximately 6 per batch. 

Air fryer instructions: 

Cook each side for 8 minutes at 360F. Total cooking time is 16 minutes. 

Oven instructions: 

Cook each side for 18 - 20 minutes at 375F. 

Total cooking time is 40 minutes. 

Serve with ketchup, buffalo sauce or Vegan ranch. Also, feel free to toss in the following homemade buffalo sauce: 

• 1/2 cup Sriracha 
• 1/4 cup Vegan mayo 
• 2 tsp’s apple cider vinegar 

ENJOY!!! 

Spicy Breaded Cauliflower Bites

Get your game day/fan day Sunday Funday, Monday Night Football or Thursday Night Football done right with these awesome crispy & crunchy cauliflower bites. Can you tell I really like Football? lol As bad as their offensive line is doing so far (I believe change for the better is coming soon), I say GO HAWKS! 

💚🏉💙

Breading Ingredients - 

Bowl 1: 

• 1/4 cup white flour 
• 1 tsp garlic powder 
• 1/2 tsp onion powder 
• 1/4 tsp cayenne powder 
• 1/4 cup + 1 TBSP water 

First add dry ingredients to the bowl and mix everything together. Once all dry ingredients are evenly combined, add the water and mix it all together. 

Bowl 2: 

• 1/2 cup Vegan panko 
• 2 tsp’s ground flaxseed
• 1 tsp garlic powder 

Mix all ingredients together so all dry ingredients are combined as evenly as possible throughout throughout the panko crust.  

The above is for 8 - 10 pieces of medium sized cauliflower bites. This recipe is for 1 - 2 people. If you want to make more, just multiply the ingredients by how much you are making.

Take each piece of cauliflower and dip in bowl 1 followed by bowl 2. Make sure the cauliflower is surrounded by the mixture in both bowls. 

In my air fryer I can fit approximately 8 pieces at a time. I don’t like to overlap, so I just cook in 2 batches. 

Cook at 375 for 20 - 22 minutes. Halfway through flip each piece over for even cooking. 

If cooking in an oven, set it to 375F and cook each side for 23 minutes for total cooking time of 46 minutes.

Spicy Sauce: 

• 3 - 4 TBSP Sriracha 
• 2 - 3 TBSP Vegan mayo 
• 1 tsp of apple cider vinegar 

Mix all of the ingredients together in a mixing bowl. I just use the same one that I’ll be tossing the cauliflower bites in. Which brings me to my final point; once cauliflower is done, toss it all up in the sauce. Either eat right then and there or store in fridge or freezer to be reheated later! 

Enjoy!! 

Air Fryer Buffalo Cauliflower Bites

Gluten free, non-breaded Buffalo cauliflower bites. These are unbelievably tasty and a healthy snack for your NFL Sunday Fundays! This makes 1 serving. If you want to make  more, just multiply each serving by the quantity you are making. 

Ingredients for cauliflower;

• 1.5 cups of cauliflower florets 
• 1 tsp of oil 
• 1/2 tsp garlic powder 
• 1/8 tsp cayenne 
• Dash of salt & pepper 

Mix all of the above ingredients together. 

Put in air fryer on 400F for 15 minutes. 

Not sure what the instructions for cooking these in the oven would be; however, next time I’ll make it in the oven and update the instructions on here. 

Ingredients for sauce: 

• 3 TBSP Sriracha or other hot sauce (I used Sriracha) 
• 1 tsp vegan butter 
• 1 tsp agave 
• 1 tsp apple cider vinegar 
• 1/2 tsp garlic powder 

Make the sauce as soon as the cauliflower is done. Once everything is heated up and the sauce is combined together, add the cauliflower to the pan and toss everything together. 

Enjoy by itself, on a toasted bun, in some tacos, on a wrap or even on top of a salad. The possibilities are endless! 

Enjoy! 

Make Yourself a lot of Falafel

Ingredients: 

• One 14 ounce can of chickpeas, drained
• 1.5 limes, freshly squeezed or half of a large lemon (I used a lime)
• 1/4 cup garbanzo flour 
• 1/8 cup tahini 
• 1/8 cup finely chopped parsley 
• 1/8 cup finely chopped coriander 
• 1.5 TBSP oil of your choice. I used avocado. 
• 1 TBSP cumin 
• 1 TBSP garlic powder 
• 1 TBSP zatar (optional if you don’t have)
• 2 tsp onion powder 
• 1 tsp salt
• 1/4 tsp cayenne 
• Dash of pepper 

Instructions: 

Add all ingredients to a food processor and blend until everything  is combined together. A few larger pieces of chickpeas per falafel is ok. Form balls (this recipe makes approximately 13). 

For the air-fryer, I cooked half of the recipe first and the other half after the first batch was complete. I didn’t want the falafels to overlap.

Cook in air-fryer at 375F for 18 - 20 minutes. 

If you don’t have an air-fryer, you can also cook these up in an oven. Set your oven to 400F. Bake for 18 minutes, flip them over, and bake for another 16 - 18 minutes.

Serve with a salad, in a wrap, as a taco, burrito or eat alone with hummus. How you want to eat your falafels is completely up to you! I ate mine in a taco with vegan mayo and Sriracha at the bottom and layered with; chopped kale massaged in lime, red pepper, cucumber, tomato and green onions. It was delish!  

Enjoy!!! ✌️💚😋

Fall Harvest Spread

Who’s getting excited for Fall? Well if this is you! Get your apple slices, toasted bread, empty spoons and appetite ready for this delicious spread. And before you ask, it’s never too early for Fall type food! 

🌳🍂🍁

Ingredients & Instructions: 

• 1.5 cup of raw cashews (soaked in a large bowl of hot water for 60 minutes)
• 1/4 cup of tahini
• 1/3 + 1/8 cup of applesauce
• 1/4 cup of maple syrup 
• 1 tsp cinnamon 
• 1 tsp vanilla extract

For the cashews I boiled a kettle of water and let them soak in a large bowl with the hot water for 1 hour. If you have a different method of soaking your cashews that you prefer, feel free to use that method instead. 

Once the cashews are done soaking you can drain, rinse and add to food processor. Blend until the cashews turn into a chalky powder like substance (the best way I can describe it). Then add tahini until all blended together, followed by blending in the maple syrup, then apple sauce + cinnamon + vanilla extract. At the end it should be one smooth spread. 

Store in the fridge in airtight Tupperware container or glass jar. 

Enjoy!! 

Vegan Flaxseed Banana Pancakes

Pancakes! They put a smile on most peoples face. I mean, who doesn’t love pancakes? There could be someone out there, but I have yet to meet or hear of  that person. But, hey! If you don’t like them, I don’t judge. It’s the beauty of our own individual, unique tastes. 

This recipe makes 4 pancakes. Feel free to multiply the ingredients based on how many pancakes you are planning to serve or consume. Oh, and FYI, this can also be used as a waffle batter. Mange, mange!!! 

Dry Ingredients: 

• 1/2 cup cake/pastry flour (you can also use plain white or gluten free flour) 
• 2 TBSP ground flaxseed 
• 1 1/2 tsp baking powder 
• 1 tsp coconut sugar 
• 1/4 tsp salt 

Wet Ingredients: 

• 1/2 cup soy milk or other plant based milk.
• 1/2 of a banana, mashed
• 2 tsp vanilla extract 

Other ingredients: 

• 1 tsp apple cider vinegar**

Start by putting all dry ingredients in bowl, followed by wet ingredients and mix together. Once you’re done mixing and everything is evenly distributed, add the apple cider vinegar and lightly mix it into the batter. Set timer for 10 minutes and let batter sit. This will activate the buttermilk flavour through the batter from the apple cider vinegar. You can also use lemon, but for this recipe I think it would taste better with the vinegar. Plus, I tried using lemon once and prefer the vinegar. Your preference might be different though. We all got different taste buds! 

Once timer is done use 1/4 of a cup to pour batter into a lightly oiled (coconut oil) frying pan. The indicator to flip the pancake will be once it starts getting bubbly at the top. Repeat until all pancakes are cooked to your satisfaction. 

Place each pancake on a cooling rack until you’re ready to plate. I do this because the humidity of the hot pancake leaves water residue on the plate. This to me is a NO BUENO. But you can choose to do whatever you’d like, as it is your pancakes! 

I topped my pancakes with Vegan butter and coconut nectar syrup. Why coconut nectar? Because I didn’t have any maple syrup. There are also slices of banana between each pancake. You can also top with walnuts, more fruit, coconut shavings, coconut whip, melted nut butter or whatever else suits your tastebuds at that time. 

Enjoy!! 

Chocolate Chip Banana Muffins

I know, I know! Another muffin recipe you say? I can’t help the fact that I’m a highly skilled muffin maker & creator. But for real, all jokes aside, you gotta check this recipe out. These stud muffins are delicious! 

Recipe makes approximately 6 muffins. 

The Dry Ingredients -  

In a large bowl combine all of the following ingredients;

• 1 cup all-purpose white flour
• ¼ coconut or date sugar
• 1 ¼ tsp baking powder
• ¼ tsp salt
• ¼ tsp baking soda

The Wet Ingredients –

In a measuring cup or small bowl combine all of the following ingredients;

• ¼ + 2 TBSP canned coconut milk**
• ¼ cup hot water
• 2 tsp’s of vanilla extract
• 2 TBSP maple syrup

**I had the can of coconut milk in the fridge, therefore it was 1/4 + 2 TBSP of solidified coconut milk. It’s the main reason why I used hot water. If you use soy milk, un-solidified coconut milk or any other plant based milk, you don’t need to heat the water. **

Other ingredients;

• 1 TBSP oil of your choice (I used olive oil). If using coconut oil, make sure it is melted.
• ½ mashed banana
• ¼ cup Vegan chocolate chips

Instructions:

(1) Set oven to 375 F.

(2) Combine all dry ingredients in a large bowl.

(3) Combine all wet ingredients in a small bowl or measuring cup.

(4) Combine the dry + wet ingredients + 1 TBSP oil to mix together + ½ mashed banana. 

(5) Do not over mix. Muffin batter should have a few bumps here and there.

(6) Once you are done mixing, add vegan chocolate chips. I used the Enjoy Life brand.

(7) Lightly oil or use vegan butter on muffin tin. You can also use muffin liners if you wish.

(8) Fill up batter ¾ full. Add ½ - 1 tsp chocolate chips on each muffin.

(9) Take 1 banana slice covered in coconut sugar and insert in each muffin. For this,  I put approximately 1 TBSP of coconut sugar in a small ramekin and dipped both sides in the sugar. 

(10) Cook for 22 – 24 minutes. Rotate pan halfway through to ensure thorough cooking for all muffins.

Once fully cooled, remove muffins from the muffin tin and enjoy!!

Cabbage Free Coleslaw

The Main Ingredients:

• 3 carrots
• Stem of one large broccoli **
• ½ large raw sweet potato

**I know this is cabbage free, but if you want to replace the broccoli stem with 1/8 - 1/4 of a cabbage, go for it! You can also do half amount of white cabbage, half amount of red cabbage. I’ve tried this combo each way, and it’s delicious no matter how you make it. Or even better, you can add all three. If you do decide to do this, you’ll have to multiply the dressing by 1.5 - 2.0. Always start with less because you can add more if needed.*

Instructions for the Main Ingredients:

Shred all of the above items in a large mixing bowl.

The Dressing:

• The juice of one small lemon or 1/2 a large lemon
• 2 - 3 TBSP apple cider vinegar (white or balsamic will also be fine if you don’t have apple cider)
• 2 TBSP olive oil 
• ½ - 1 TBSP minced garlic (I used 1 TBSP)
• 1 tsp of oregano
• 1 tsp crushed thyme
• ¼ tsp salt
• ¼ tsp ground pepper

Instructions:

Add all of the dressing ingredients to the large mixing bowl with the main ingredients and mix together.

A few add in items to make this the ultimate side kick or main meal are;

• Israeli Couscous (as shown in the picture. My personal favorite.)
• Vegan Pasta (I prefer fusilli. I find the shape is perfect for this type of salad!)
• Raisins
• Dried cranberries
• Finely chopped kale (also featured in the picture)
• Shredded beets (Use 1 – 2)
• Shredded apple (I suggest Granny Smith)
• Toasted pine nuts
• Chickpeas

Easy, simple, delicious & nutritious!

Cream of Earl Grey Blueberry Muffins

If you love the flavour of creamy Earl Grey tea, why not infuse some blueberry muffins with its flavour? These are perfect for your morning or afternoon cup of Earl Grey! 

This recipe makes 6 muffins. 

If you are hosting an afternoon tea party (which I highly suggest!), these can also be made bite sized in a mini muffin/cupcake pan. 

Muffin Ingredients: 

• 1 cup of white all-purpose flour
• 1/4 cup of coconut sugar 
• 1 1/4 tsp baking powder 
• 1/4 tsp salt
• 1/8 tsp baking soda 
• 1/4 cup of Earl Grey tea (see instructions below ingredients.)
• 1/4 cup + 1 TBSP of soy milk
• 2 TBSP oil of your choice. If using coconut oil, make sure it is melted. I used olive oil. 
• 2 TBSP maple syrup 
• 2 tsp’s vanilla extract
• 1 tsp orange zest (to enhance the bergamot in the Earl Grey tea)
• 1/3 cup blueberries (do not add until batter is mixed together)

Earl Grey Tea ingredients: 

• 1/2 TBSP loose leaf Cream of Earl Grey tea
• 1/4 cup of hot water 
• 1 tea filter for the loose leaf tea

Instructions for brewing tea: 

Boil water (obviously!). Ideal temperature for Earl Grey tea is 95 C/200 F. Once tea is placed securely in the tea filter, place in hot water and let it brew for 3 - 5 minutes. FYI - the longer you brew the tea, the stronger it will be. Do not exceed 5 minutes of brewing time. Once timer is up, remove the tea bag.  The tea can be put in the muffin mix either hot or cold. 

FYI - You can probably get another tea out of the loose leaf tea. If you’re feeling like a cup of tea, go ahead and brew yourself one; however, it will have to be done while the tea leaves are still wet. Once they dry, it’s no bueno! 

Preheat oven to 375 F 

Add dry ingredients to bowl first, followed by wet ingredients. Stir the batter until it is all blended  together (a few bumps in the batter are ok), then fold in the blueberries. If you are not using muffin liners make sure to lightly oil the muffin tin prior to adding batter. Vegan butter can be used instead of the oil if you prefer. Add batter to muffin tin and do not exceed 3/4 full. Before putting them in the oven, I also added 3 blueberries and a sprinkle of coconut sugar to rest on top of each muffin. 

Once oven is preheated, bake for 20 - 24 minutes. A good way to tell whether or not your muffin is done is to stick a  toothpick in the middle of the muffin, if it comes out clean with some crumbs, it is done. 

Let muffins sit until cooled and then remove from pan.

Keep refrigerated. 

Final step is to enjoy!! 

Vegan Buttermilk Pancakes with Berry Compote

Buttermilk Pancakes

Dry ingredients: 

• 1/2 cup + 1 TBSP white flour or gluten free flour. I’ve used Bob Mills gluten free before and they turned out just as good. 
• 1 1/4 tsp baking powder 
• 1 tsp coconut sugar 
• 1 tsp cinnamon 

Wet ingredients: 

• 1/4 + 2 TBSP soy milk or whatever plant based milk you have. 
• 1/8 cup apple sauce
• 2 tsp’s vanilla extract 

Other ingredients: 

• 2 tsp’s of apple cider vinegar 

Instructions: 

Step one: Add dry ingredients to bowl and whisk together.

Step two: Add wet ingredients to dry ingredients and mix together until it forms a smooth liquid. 

Step three: Add apple cider vinegar and mix into the liquid. Just mix enough (20 - 30 seconds max) to distribute the apple cider vinegar throughout the batter.  Do not over mix. 

Step four: Set timer for 10 minutes and set aside as you prepare the fruit compote.

Step five: Cook your pancakes in a large frying pan. Prior to cooking, lightly coat surface of pan with 1 - 1.5 tsp’s of coconut oil. Put burner on medium heat and let oil heat up. Once it’s heated, add 1/4 - 1/3 cup of batter. You’ll know the pancake is ready to be flipped over when bubbles start forming on the top. 

Tip: Do not squish your pancake with the spatula if you want to keep them fluffy. Squishing equals flat flap jacks. 

Berry, Berry Fruit compote 

Ingredients: 

• 1/4 cup frozen blueberries 
• 1/4 cup frozen blackberries 
• 1/4 cup frozen strawberries 
• 1/4 cup water 
• 1 tsp arrowroot or corn starch 
• 1 tsp coconut sugar 
• 1/2 tsp lemon zest 

Put all ingredients in a small sauce pan on medium to low heat and stir constantly until it thickens. This should take about 10 - 15 minutes. Once done, put lid on sauce pan and let sit until all of your pancakes are done. 

Final step: 

Top with vegan butter, fruit compote and walnuts (optional)! You can also top with any other seed or nut of your choice. I suggest chia seeds! 😋

All of the above measurements are for 1 serving of pancakes. Multiply by 2, 3, 4 and so on and so forth for each additional serving.