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BLONDE S’MORE COOKIES ?

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Happy Friday vegan lovas!!!!!!! The best day of the week let’s keep it allllll the way real! Swinging by to show y’all these blonde s’mores cookies that my dad specially requested ( he’s not a big chocolate on chocolate guy – sooooo we took out the cocoa powder and gave him his own special treat the things we do for our parents ?) They turned out delish + this helps the vegan lovas who aren’t huge chocolate fans, I saw some vegan lovas already starting this trend so lemme go ahead and join the bandwagon, recipe below!

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BLONDE S’MORE COOKIES ?
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BLONDE S’MORE COOKIES ?

Recipe by blkandveganCourse: DessertCuisine: American
Prep time

20

minutes
Cooking time

13

minutes

Blonde s’more cookies for the vegan lovas who are not huge chocolate fans!

Ingredients

  • 21/2 cups of flour

  • 1 tsp salt

  • 1 tsp baking soda

  • 2 tsp corn starch

  • 3/4 cups vegan butter

  • 1/4 cup vegan milk

  • 1 cup brown sugar

  • 1/4 cup sugar

  • 1 tbsp vanilla

  • 1/2 block 100% dark choc

  • handful of vegan marshmallows

  • sprinkle of sea salt 

Directions

  • Mix flour, salt, baking soda and corn starch in a medium sized bowl
  • In a large bowl – mix butter, brown sugar, reg sugar & vanilla and blend
  • Slowly mix in vegan milk to the butter mixture and blend
  • Next add in your dry ingredients to the butter mixture 2/3rds cup at a time mixing as you go
  • Roughly chop your dark choc and add it to your mix along with your marshmallows ( make sure to cut them into smaller pieces!)
  • Roll into a large ball ( the size of your palm) and set on a buttered/oil nonstick sheet pan
  • Set the oven to 350 and cook for 10-13 minutes
  • cookies will be large, gently press them with a spatula and sprinkle sea salt on top
  • EAT THEM THANGS
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CHOCOLATE RASPBERRY ROLLS ?

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You can say that I basically just discovered cocoa powder bc I’m putting that ish in errrrrrrything ? Honestly guys this recipe was 2 days in the making but so worth the outcome!!! Introducing LUSCIOUS, CHOCOLATEY, VEGAN chocolate raspberry rolls!!! So moist guys and honestly DON’T let the long caption fool you – you CAN do this!!! If I can, you can ??? also topped it off with some cream cheese icing #yummyinmytum!!!! Ok that’s all – love you guys my vegan lovas! If you want to see a video on how to – click here!

CHOCOLATE RASPBERRY ROLLS ?
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CHOCOLATE RASPBERRY ROLLS ?

Recipe by blkandveganCourse: Dessert, BreakfastCuisine: American
Prep time

2

hours 
Cooking time

25

minutes

Chocolate rolls for all the chocolate lovers out there! Enjoy vegan lovas!

Ingredients

  • Dough

  • 2 cups almond milk – warm

  • 1/2 cup melted butter – warm

  • 1/4th cup organic sugar

  • I packet active dry yeast

  • 4 1/4th – 1/2 flour

  • 3/4th cups cocoa powder

  • 1 tsp salt

  • Filling

  • 1/4th cup raspberry preserve

  • 2/3rd cup fresh raspberry

  • 2 tbsp sugar

  • Icing

  • 1/2 cup confections sugar

  • 2 tbsp kite hill cream cheese

  • 2 tbsp earth balance

  • 1 tsp vanilla

Directions

  • In a large boil, whisk almond milk, melted butter and sugar. make sure your ingredients aren’t too hot – but just warm. (I suggest microwaving your butter for 45 secs)
  • Sprinkle yeast evenly over mixture and whisk – let sit for 5 mins or less (while yeast gets frothy)
  • Slowly add 4 1/2 cups flour, cocoa powder and salt to the butter mixture & mix with a wooden spoon until combined
  • Place dough mixture in a lightly oiled bowl with a towel for 1 hour to double in size
  • Add additional flour if needed and lightly kneed the dough until it doesn’t stick to the sides of your bowl
  • Place dough on a clean, lightly floured surface. knead into a rectangle and roll the dough to 1 inch thickness
  • Add your raspberry jam, fresh raspberries and sugar
  • At the base roll the dough evenly until you get a giant log – trim off uneven tips
  • Starting at the middle, cut the log into half and create 1 1/2 inch thick raspberry rolls
  • Place the rolls on a well oiled cake pan and set them aside in a warm spot wrapped in plastic wrap for 30 minutes to double
  • Place in the oven @ 350 for 25 mins
  • Combine all icing ingredients and add to rolls once fresh out of the oven
  • Enjoy! 
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VEGAN CEVICHE!

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This dish is bright and so light! I made this for my family and they literally could not stop indulging! Swapped out the fish for some heart of palm and lemme tell you – you could not tell the difference! Serve with some chips and TRUST ME you wont regret! Last thing, don’t be afraid to remix this recipe to your families secret ceviche recipe – the two ingredients that pulls this dish off is the heart of palm and seaweed – otherwise do you boo! Love you all, enjoy! Oh and i know its so hard to choose between avocado ceviche and tradtional – so I put both recipes here! Video on me tossing the ceviche around found here!

Vegan Ceviche!
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Vegan Ceviche!

Recipe by blkandveganCourse: Snack, LunchCuisine: Spanish
Prep time

15

minutes
Cooking timeminutes

SUPA EASY, SUPER DELSIH AND SUPER VEGAN Set in the fridge for 30 minutes to an hour for ultimate joy!

Ingredients

  • 1 can heart of palm – rinse and cubbed

  • 1/4th red onion – diced

  • 1/4th of red and green bell pepper

  • 3 – 4 sheets of seaweed

  • LOTS OF LEMON AND LIME TO TASTE

  • Salt and pepper to taste

  • Garlic powder to taste

  • 1 large ripe avocado diced (optional)

Directions

  • Combine all ingredients above and set in the fridge to set for an hour!
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VEGAN S’MORE COOKIES ??

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I wholeheartedly believe this is the best thing I’ve ever made! I thought with the long weekend coming up – most of us will still be cooped up in the house thereforeeee I thought we could all bring this summertime favorite to our homes!!! So say hello to the moistest, chocolatiest, marshmallow-y-est cookie creations!!!!! Made with @mydandies vegan marshmallows and a TON of love!!!! ? I’m so beyond happy to share this recipe with you all and I had to get this up before my road trip tomorrow ? Hope to see this on your tables this weekend! Video on my how-to found here!

VEGAN S’MORE COOKIES ??
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VEGAN S’MORE COOKIES ??

Recipe by blkandveganCourse: DessertCuisine: American
Prep time

25

minutes
Cooking time

13

minutes

Smore’s in a cookie! One of my best creations – enjoy!

Ingredients

  • 2 and 1/4th cups of flour

  • 1/2 cup cocoa powder

  • 1 tsp salt

  • 1 tsp baking soda

  • 2 tsp corn starch

  • 3/4 cups vegan butter

  • 1/4 cup vegan milk

  • 1 cup brown sugar

  • 1/4 cup sugar

  • 1 tbsp vanilla

  • 1/2 block 100% dark choc

  • Handful of vegan marshmallows

  • Sprinkle of sea salt 

Directions

  • Mix flour, cocoa, salt, baking soda and corn starch in a medium sized bowl
  • In a large bowl – mix butter, brown sugar, reg sugar & vanilla and blend
  • Slowly mix in vegan milk to the butter mixture and blend
  • Next add in your dry ingredients to the butter mixture 2/3rds cup at a time mixing as you go
  • Roughly chop your dark choc and add it to your mix along with your marshmallows ( make sure to cut them into smaller pieces!)
  • Roll into a large ball ( the size of your palm) and set on a buttered/oil nonstick sheet pan
  • Set the oven to 350 and cook for 10-13 minutes
  • Cookies will be large, gently press them with a spatula and sprinkle sea salt on top
  • EAT THEM THANGS
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OPEN FACED “ LOX” BAGEL

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A couple of months ago carrot lox was all the craze – I remember scrolling and seeing all the delicious vegan lox sandwiches and wanting to one day have my own ??????? but the good news is TODAY WAS THE DAY!!! I was playing around in the kitchen and created this beautiful open-faced lox bagel on an “everything” bagel. Iced with @kitehillfoods cream cheese and topped with my homemade carrot lox, some pickled purple onions (y’all know I’m obsessed!), capers & a little dill! it was a delicious way to start my morning and super easy breezy (literally only took 10 mins to get it all together!) here’s how you create these beautiful carrot lox’s! Oh and if you’re looking for a video on how to – click here!

OPEN FACED “ LOX” BAGEL
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OPEN FACED “ LOX” BAGEL

Recipe by blkandveganCourse: Breakfast, SnacksCuisine: American
Prep time

5

minutes
Cooking time

10

minutes

Here lies the lox recipe, enjoy!

Ingredients

  • 1 1/2 cup water

  • 1/4th soy sauce

  • 1 tbsp rice wine vinegar

  • 4 sheets seaweed

  • 2-3 springs dill

  • few slices of onion

  • 3 cloves garlic

  • fresh pepper to taste

  • 2-3 carrots

Directions

  • Begin with creating your brine! add your water, soy sauce, rice wine vinegar, seaweed, dill, onion, garlic, pepper and bring to a boil
  • Meanwhile, begin to peel your carrots long ways and add once brine is at a boil – cook for 5 mins or less
  • Set in the fridge (or freezer) while you prepare your lox sandwhich and voila!
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SPICY SOY-RIZO PIZZA ?

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Mexican and Italian food combined in one pie ??? I could just go to heaven now! I had the idea of this “Mexican” pizza for a while now and I’m so happy that I put it to the test last night!!! Spicy soyrizo, roasted sweet potato base, veggies, onions & feta oh my!!!! (vegan feta that is) Let’s not forget I topped it with my fav combo of @foragerproject sour cream and @tialupitafoods salsa verde sauce ?? It was sweet, savory and spicy all at the same dang time!!! Do y’all see my fancy pizza pan ? ( also another reason why I couldn’t wait to make some pizza!!) Anyways all the details are below! enjoy! Video for my how-to here.

SPICY SOY-RIZO PIZZA ?
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SPICY SOY-RIZO PIZZA ?

Recipe by blkandveganCourse: Savory
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Italian and Mexican or Mexican and Italian?!?!?!? However you want to put it, its delish!

Ingredients

  • Pizza

  • 1 pack pre-made pizza dough

  • 1/2 soyrizo pack

  • 1/4 purple onion

  • 1/4 yellow squash

  • 3 cloves garlic (sliced)

  • 1 handful squash

  • 1 tbsp melted vegan butter + 1 tsp basil

  • 1-2 tsp taco seasoning pack

  • 1 tsp olive oil

  • 1 slice tofu + salt, pepper, garlic powder + 1-2 tsp apple cider = feta

  • Base

  • 1/2 sweet potato

  • 1 tsp olive oil

  • 1 tsp cumin

  • 1 tsp paprika

  • 1/2 tsp brown sugar

  • 1/2 tsp garlic

  • 1/2 tsp red chili flakes

  • Salt and pepper to taste

  • 1/4th – 1/2 cup veg broth

Directions

  • Place your pre-made dough on a floured surface – set your oven to 400 degrees
  • Roast your sweet potato with olive oil and seasonings and roast for 30-40 minutes (or until tender)
  • Meanwhile – prep your veggies
  • Begin to work your dough (if still too elastic needs to rest more) and place on an oiled pizza pan or sheet pan
  • Microwave your butter with basil and lather on the crust of your dough. your yams should be tender, take it out of the oven and place in a blender with your veg broth and blend until you get a smooth consistency
  • Set your oven to 475 (or whatever your pre-made doughs cooking temp is)
  • Lay the sweet potato mixture at the base of your dough and add your vegetables. Drizzle a light layer of olive oil over the top and and your Mexican seasonings. place in the oven for 8-10 minutes.
  • While that’s in the oven – cook your soyrizo.
  • Once it comes out of the oven, layer with more butter around the edges and add soyrizo, sour cream, & feta
  • Enjoy!
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CINNAMON CRUSTED CINNAMON ROLLS

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You guys!!! If you’re looking for a cinnamon – y treat that tastes like a sweet Cinnamon Toast Crunch roll BAY BEE you’ve come to the right place!!! Not overly sweet and still hits all the right notes ? say hello to my new creations! Made these babies for my friends birthday (happy cancer ♋️ season) and she was in love so I had to share! all details below!

CINNAMON CRUSTED CINNAMON ROLLS
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CINNAMON CRUSTED CINNAMON ROLLS

Recipe by blkandveganCourse: Sweet, Breakfast, DessertCuisine: American
Prep time

2

hours 
Cooking time

25

minutes

This goes out to all the cinnamon lovers!

Ingredients

  • Dough

  • 2 cups almond milk – warm

  • 1/2 cup melted butter – warm

  • 1/4th cup sugar

  • I packet active dry yeast

  • 4 1/2 cups flour ( plus more for working dough)

  • Salt to taste

  • Cinnamon to taste

  • Filling:

  • 3/4th cup brown sugar

  • 3/4th cup vegan butter

  • Cinnamon (optional)

  • Glaze

  • 1 cup powder sugar

  • 2 tbsp water

  • 2 tsp vanilla

  • Dash of cinnamon

Directions

  • In a large bowl, whisk almond milk, melted butter, and sugar. Make sure your ingredients aren’t too hot – but just warm. (I suggest microwaving your butter for 45 secs)
  • Sprinkle yeast evenly over mixture and whisk – let sit for 5 mins or less (while yeast gets frothy)
  • Slowly add 4 1/2 cups flour and salt to the butter mixture & mix with a wooden spoon until combined
  • Add 1/2 cup flour and lightly kneed the dough until it doesn’t stick to the sides of your bowl
  • Place dough mixture in a lightly oiled bowl with a towel for 1 hour to double in size
  • Place dough on a clean, lightly floured surface. knead into a rectangle and roll the dough to 1 inch thickness
  • Combine your filling ingredients and add making sure to cover all sides
  • Roll at the base roll the dough evenly until you get a giant log – trim off uneven tips
  • Starting at the middle, cut the log into half and create thick cinnamon rolls
  • Place the rolls on a well oiled cake pan and set them in your oven on “warm” wrapped in a towel for 30 minutes to double
  • Once doubled cover with some dashes of cinnamon & place in the oven @ 350 for 25 mins or until golden brown
  • Combine all icing ingredients and add to cinnamon rolls once fresh out of the oven
  • Enjoy! 
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LOADED JACKFRUIT NACHOS

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YOU GUYS I THINK I DID SOMETHING ?? Introducing the best nachos that vegans and non-vegans can enjoy!! If your friends are feeling skeptical – serve them this ? The perfect size for a small group or for a party of one (aka me) to munch on all day! Savory jack fruit sheet pan nachos piled high with black beans, @foragerproject sour cream, @tialupitafoods salsa verde, homemade pico de gallo // guac and set off with @miyokoscreamery mozz cheese tortillas at the base. So basically what I’m saying is THIS IS A PILE OF DELICIOUSNESS! Remember when I said being vegan doesn’t have to be boring – well it also doesn’t have to be hard either – supa easy, supa delish, and SUPER VEGAN! You can find my how-to video here.

LOADED JACKFRUIT NACHOS
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LOADED JACKFRUIT NACHOS

Recipe by blkandveganCourse: Savory, Lunch, DinnerCuisine: Mexican
Prep time

30

minutes
Cooking time

15

minutes

So easy to make, and easy to share! Make this for a group of non- vegans and they will love it!

Ingredients

  • Cumin Jackfruit Marinade (best overnight, but can be marinaded for 30 minutes)

  • 1 can jackfruit

  • 1 tbsp cumin

  • 1 tbsp paprika

  • 1 tsp garlic powder

  • 1 tsp basil

  • 1/2 tsp smoked pap

  • 1 tsp red chili flakes

  • Dash cinnamon

  • Sprinkle salt and pepper

  • 5 tbsp water (more to taste)

  • 1/4th white onion

  • 2-5 cloves garlic

  • Pico De Gallo

  • 2 Roma tomato’s

  • 1/4 purple onion

  • 1/2 lime (juiced)

  • Cilantro to taste

  • Salt, pepper and garlic powder to taste 

  • Guac

  • 1 ripe avocado

  • 1/2 mico de gallo mix

  • Add more seasonings if needed

  • Nachos

  • 1 bag corn tortillas ( pick whichever is to your liking)

  • @miyokoscreamery mozzarella – cut into small strips

  • 1 can black beans

  • 1/4 white onion

  • 2 cloves garlic

  •  @foragerproject sour cream

  • @tialupitafoods salsa verde

Directions

  • Set your oven to 375
  • Begin by combining all pico de gallo ingredients and using that to create your guac. Once completed set in the fridge
  • Lay your chips on a nonstick sheet pan – squeeze fresh lemon and lay your mozz strips on top and place in the oven until cheese is melted ( 10 – 15 minutes checking throughout)
  • Begin to make your jackfruit by cooking over medium heat in a nonstick pan with 1 – 2 tsp oil for about 10 – 15 minutes ( shredding as you go)
  • Meanwhile – in a sauce pan add 1 – 2 tsp olive oil white onion and garlic cloves
  • Next drain your black beans and add to onion and garlic and add your vegetable broth. Bring to a boil and lower to let simmer.
  • Take your nachos out of the oven and place your jackfruit at the base, add your beans, sour cream and salsa
  • Next take your remade pico de gallo and guac and pile on top
  • Enjoy!
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DOUBLE CHOCOLATE WALNUT BROWNIES ?

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Brownie for my brownies?!??!?! ? Ooooeyyyy gooeyyyyy chewwwwyyyy brownies!!! I have been craving a chocolaty dessert, and you can’t beat a brownie now can ya! I topped it off with some dark choc chunks, walnuts and a little sea salt (bc I cant stay away)!! To give this treat credit – it’s literally fudge in the middle – and crisp on the sides! The best part is it’s eggless! You never have to worry about how fudgy you prefer your slice! Topped it off with some @so_delicious vegan mint chip ice cream last night! Posted this in just enough time to see this on someone’s dessert table tonight! thanks, @lovingitvegan for letting me put my spin on your recipe. If you want to see my how to video click here.

DOUBLE CHOCOLATE WALNUT BROWNIES ?
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DOUBLE CHOCOLATE WALNUT BROWNIES ?

Recipe by blkandveganCourse: Sweet, DessertCuisine: American
Prep time

20

minutes
Cooking time

45

minutes

Fudge, crips edges and walnuts. Enjoy with some ice cream!

Ingredients

  • 2 cups all purpose flour

  • 1 cup cocoa powder

  • 2 cups white sugar

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1 cup vegan butter milk ( 1 tbsp lemon ands 1 cup almond milk)

  • 1 cup vegetable oil

  • 1 tsp vanilla extract

  • 1 cup walnuts chopped (divided)

  • 2/3rds chopped darc choc

  • A sprinkle of sea salt

Directions

  • Shift flour & cocoa powder in a bowl and mix. add sugar, baking powder and salt.
  • Prepare the vegan buttermilk, let it sit for at least 1 minute and add it to the mix.
  • Add vegetable oil and vanilla extract and buttermilk swirl in 1/2 cup of walnuts
  • Spray a brownie pan and set it in the oven @ 350 for 35-45 mins!
  • When fresh out the oven, top with other half of walnuts, dark chocolate chunks sprinkles of seasalt and enjoy the fudginess

Notes

  • Let set 1 hour ( or more) before eating!
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SPICY TOFU SANDWICH

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Everyone say it with me, “marinated tofu is my friend.”!!!!!!!! Tofu is one of those products that come with absolutely no flava – but the blessing in that is you can make the flava all your own!!! This is my first time investing in marinating tofu and it makes ALL the difference ?? A HUGE TIP: Marinate your tofu overnight – if you don’t have time no worries, but if you do it creates a huge change in the tofu! literally took 15 mins to assemble and 5 to chow down ? This sandwich reminds me that being vegan doesn’t mean you take out simple dishes you would regularly have – it just means that you veganize it up a little!!! Ok so here’s what’s in the sandwich other than the spicy, scrumptious, (dare I say) crispy, marinated tofu – avocado, carrots, purple onion, cherry tomatoes, marinated lemon kale, sprouts, and spicy hummus all sandwiched between two wheat bread slices ? oh and I always add a drizzle of olive oil, vinegar, salt and pepper to ALL my sandwiches and wraps ?? deets for the tofu below! have a good day vegan lovas! Oh, and my how-to video can be found here!

SPICY TOFU SANDWICH
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SPICY TOFU SANDWICH

Recipe by blkandveganCourse: Savory, Lunch, DinnerCuisine: American
Prep time

15

minutes
Cooking time

15

minutes

Marinated tofu is our friend!

Ingredients

  • 1/2 extra firm tofu sliced into thick wedges

  • 1 tbsp olive oil

  • Seasonings – To Taste

  • Salt

  • Pepper

  • Red chili flakes

  • Dried basil

  • Garlic powder

  • Oregano

  • Sandwich

  • Whole grain wheat bread

  • 1/2 avocado mashed

  • 1 tbsp spicy hummus ( ot any of your liking)

  • 1 whole carrot (peeled)

  • 1/4th red onion

  • 5 cherry tomatoes halved

  • Lemon infused kale

Directions

  • Tofu
  • Take slicked tofu and season with above seasonings, add to a ziplock bag and add your oil. marinate over night
  • Simply place delish tofu on air fryer (or oven sheet) @ 400 for 12-15 (if using oven sheet flip half way through)
  • VOILA ADD IT TO ANYTHING!!
  • Sandwich
  • Place marinated tofu in the air fryer or oven
  • Toast your bread to your liking
  • Lay down your hummus on one side and mashed avocado on the other
  • Lay your veg on one side of the sandwich layering you your liking
  • By this time your tofu should be completed – add to the opposite side of your bread
  • Optional – add salt, pepper, 1 capful olive oil and a dash vinager. Enjoy!

Notes

  • Tip: you can drain tofu further by placing a heavy object on top and allowing it to drain for 15 – 30 mins prior to cutting the tofu into slices – I didn’t bc I was lazy ?

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