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VEGAN CRAB CAKES!

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YEAH, I SAID IT ? Say hello to literally the best vegan crab cakes eva!! Remember when I said being vegan doesn’t have to equal boring? Well, this meal definitely hit the mark of creative, savory, and honestly SO DANG GOOD!!! Oh, and did I mention it’s 100% #plantbased? These are made with heart of palm which gives these zingiest crab cakes the perfect crab-like texture! so happy I gave heart of palm a try and def will make again ?? literally the best Father’s Day brunch! I served it over a bed of grits and sautéed garlic kale – so yum! Swipe to see my vegan brunch ? and to all the vegan lova dads out there – happy Father’s Day! Video on my how-to here.

VEGAN CRAB CAKES!
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VEGAN CRAB CAKES!

Recipe by blkandveganCourse: Savory, Brunch, Dinner, LunchCuisine: American
Prep time

30

minutes
Cooking time

4

minutes

Smokey, lemony crab cakes! So delish – this is a staple that you would never want to let go!

Ingredients

  • 1 can heart of palm

  • 2 small individual seaweed strips (sliced)

  • 1/4 red and green bell pepper (thinly minced)

  • 1/4 white onion (thinly minced)

  • 1-2 springs dill (minced)

  • 2-3 garlic cloves (minced)

  • 1 tsp Apple cider vinager

  • 1/4 cup almond flour

  • 1 cup panko bread crumbs

  • Seasonings – To Taste

  • Creole seasoning

  • Lemon pepper

  • Smoked paprika

  • Dried basil

  • Red chili flakes

  • Garlic powder 

Directions

  • Begin with taking the heart of palm out of the can and washing in cold water – begin to break it down to a crab consistency and chop to make more fine
  • Add in your seaweed, bell pepper, garlic, onion, dill, apple cider vinegar, & lemon juice
  • Next add your seasonings and 1/4th almond flour (can sub for any flour) and mix thoroughly
  • Mix your panko, nutritional yeast and garlic powder and dip your cakes into the batter on both sides
  • Spray each side with canola oil and place in the air fryer @ 370 for 15 minutes or you can fry them in a skillet until golden brown on each side and VOILA! 
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SPRINKLE LEMON CAKE ??

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Happy Juneteenth vegan lovas!! As stated in my stories – I knew I wanted to make something to remind me of my fam bam today – and this moist, succulent lemon cake fit the trick! Thanks, @peanutbutterjillybeans for the recipe – I did add my own little spin on things by adding my own lemon frosting (bc who doesn’t love double lemon), a smidge of lemon extract (to bring more lemon Flava ?? ) and lastly some sprinkles!! all the details are below. Everyone be safe and enjoy your Juneteenth! Video on my how to here.

LEMON CAKE ??
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LEMON CAKE ??

Recipe by blkandveganCourse: Dessert, BreakfastCuisine: American
Prep time

30

minutes
Cooking time

45

minutes

Lemon, Sugar and love – SO MOIST! Enjoy!

Ingredients

  • 1/4 cup melted butter

  • 1 cup almond milk

  • 1/2 cup lemon juice

  • 1 tsp vanilla

  • 2 tsp lemon extract

  • 1 cup sugar

  • 1 1/3 tsp baking powder

  • 1 tsp baking soda

  • 2 1/4th cup all purpose flour

  • Sprinkles to taste

  • Frosting

  • 1 3/4th cup powdered sugar

  • 2 tsp lemon extract

  • 2 – 4 tsp almond milk

  • 1 tsp vegan butter

Directions

  • Warm up your butter and almond milk together and set your oven to 375
  • Mix your almond milk, butter, lemon juice, vanilla, lemon extract and sugar
  • Next, add baking soda and powder and quickly (and I mean quickly!) add your flour and mix until combined
  • Fold in your sprinkles
  • Set loaf in oven for 45 mins!
  • Combine icing ingredients and lay over loaf once completely cooled
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GARLIC MUSHROOM SHEET PAN PIZZA ? ?

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Please note this was written a while ago – but still relevant.

Hello vegan lovas! Yesterday was the first time in a long time that I decided to unplug and actually not post on my page. There’s been so much happening in the world – I needed space to just do ME for a second ( you know what I mean?!?) So – I decided to spend my time yesterday doing yoga (still a beginner and can’t really touch my toes all the way), listening to J. Cole ( my Aquarius ♒️ brotha), making carbs & participating in drunk baking – still on my story of you wanna see! all of which made me feel happy amongst all the tragedy. I just wanna say to everyone whose hearts are heavy like mine – it’s ok to find space to do YOU. Bring you out of the funk you’re in and don’t feel guilty about smiling. Do something that you know makes you feel whole: pray, zoom call friends, drunk bake, whatever makes you feel good – DO THAT ISH bc we still deserve to smile. my grandma would always say, “it’s ok to smile when you wanna and cry when you wanna too.” I love you all – and now let’s get to the pizza ?

GARLIC MUSHROOM SHEET PAN PIZZA ? ?
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GARLIC MUSHROOM SHEET PAN PIZZA ? ?

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

45

minutes
Cooking time

7

minutes

Garlic, creamy goodness! I was always a white sauce girl and Trader Joe’s sauce does not disappoint for us vegans! Enjoy!

Ingredients

  • Pre-made pizza dough

  • Handful of mushrooms diced

  • Handful of spinach chopped

  • Handful of kalamata olives

  • 1/4 white onion sliced

  • 3 cloves of garlic sliced

  • @traderjoes vegan garlic spread dip

  • @miyokoscreamery mozzarella 1/2 block sliced)

  • 1 tbsp vegan butter

  • Pinch of

  • Fresh thyme

  • Salt

  • Pepper

  • Dried basil

  • Dried oregano

  • Red chili flakes

Directions

  • Lay out pizza dough to rest on a floured surface for 30 minutes
  • Grab a large sheet pan, and cover with Reynolds wrap and lay down 1-2 tbsp of olive oil
  • Roll out your dough and place into the sheet pan
  • Warm up your butter and add chopped thyme – butter the crust of the dough
  • Lay down your Trader Joe’s garlic sauce & begin add your cheese and chopped ingredients, finish with the seasonings
  • Set oven to 425 and cook for 15 mins (or follow your pre-made dough package directions) or until golden brown and voila!
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OREO COOKIES AND CREAM POP TARTS ??

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HAPPY FRIYAY VEGAN LOVAS!!! We should all pat ourselves on the back for making it through this week (or year) I decided to spend my Friday in project mode and work on these delish @oreo cookies and cream pop tarts bc as @iamtabithabrown says – THAT’S MY BUSINEZZZ ? as some of y’all know – as soon as I found out Oreos were vegan (last week) there was no stopping this brain from working OT to create some super decadent, super sweet and SUPA VEGAN desserts! wanting to recreate? here’s how below. Check out my how-to video here.

OREO COOKIES AND CREAM POP TARTS ??
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OREO COOKIES AND CREAM POP TARTS ??

Recipe by blkandveganCourse: SweetCuisine: American
Servings

5

servings
Prep time

50

minutes
Cooking time

30

minutes

Oreo’s. In. A. Pop-tart. Need I say more?

Ingredients

  • Pastry Dough

  • 2 cups flour

  • 2/3rd’s cold vegan butter

  • 1 tsp salt

  • 1 tsp cinnamon

  • 3-6 tbs ice cold water

  • Filing

  • 2/3rd cup vegan @kitehillfoods cream cheese

  • 1 cup powdered sugar

  • 5-7 chopped Oreos

  • Icing

  • 1 cup powder sugar

  • 1 tbsp melted butter

  • 1 tsp plant milk

  • 1 tsp vanilla

  • Chopped oreos

Directions

  • Pastry Dough
  • Start by adding your flour, salt and cinnamon
  • Begin to cut your cold butter into the flour with a fork until it becomes a sandlike consistency
  • Next, add your ice cold water 1 tbs at a time (be sure not to over water, add more flour if so)
  • Roll the dough into a ball and place on a floured surface. Begin to roll the dough into a rectangle shape
  • Using a tea bag container for shape ( or any small rectangular box) and a knife begin to cut even rectangle squares
  • Combine filling ingredients and set to the side
  • Add 1 tbsp of the filling mixture to the center of the 1 pastry rectangle dough
  • Using your finger, gently wet the edges of the pastry dough and add another rectangular dough on top
  • Press the two together the edges with your fingers first and with a fork second.
  • Place 3 slots into the dough, brush melted vegan butter and sprinkle sugar on top before baking @ 375 for 20 – 25 mins ( sugar optional)
  • Once cooled, combine all icing ingredients, ice and add oreos the top of the pop tarts – enjoy! 

Notes

  • Please keep in mind that pastry dough is a little drier and does not need an excess of water!
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LEMON ICED RASPBERRY ROLLS

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Super moist, super luscious & SUPER VEGAN!! Today’s project is complete!! Woke up this morning wanting some cinnamon rolls but wanted to give them a summer twist – and what’s more summery than lemon and raspberries ?? This is one of the best combinations I think I’ve come out with to date!! Super excited to show you guys and excited to see it come to life in your kitchen – also this was a fan favorite, enjoy vegan loves! Video on my how to found here.

LEMON ICED RASPBERRY ROLLS
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LEMON ICED RASPBERRY ROLLS

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

2

hours 
Cooking time

25

minutes

Lemony, raspberry goodness. YUM.

Ingredients

  • 2 cups almond milk – warm

  • 1/2 cup melted butter – warm

  • 1/4th cup organic sugar

  • I packet active dry yeast

  • 4-5 cups flour

  • 1 tsp salt

  • Filling

  • 1/4th cup raspberry preserve

  • 2/3rd cup raspberry

  • Icing

  • 1 cup powder sugar

  • 2 tbsp water

  • 2 tsp lemon extract 

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 and salt to the butter mixture & mix with a wooden spoon until combined
  • Set oven to warm and place dough mixture in a lightly oiled bowl with a towel for 1 hour to double in size
  • Add remaining 1/2 flour 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
  • Combine your filling ingredients and add your raspberry filling
  • 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 an 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 or until golden brown
  • Combine all icing ingredients and add to rolls once fresh out of the oven
  • Enjoy! 

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PLANT- POWERED THAI WRAP ?

Hello, vegan lovas!!! You can just call me the wrap queen from here on out ??? a couple of months ago I tried @iamtabithabrown carrot bacon recipe – and I fell in love! So today I thought I would do a Thai inspired wrap since I am trying to be more #plantbased this week. it’s funny – people believe that being vegan you are the healthiest being on the planet but you can still survive off of chips and vegan donuts ? lets keep it real!! So here’s what’s inside: Thai carrot bacon, lemon-infused kale, purple cabbage, purple onion, cherry tomatoes, cilantro, @followyourheart veganaise, sesame oil, lime juice & topped with some sesame seeds ??you can find the Thai (inspired) carrot bacon recipe below – if you’re visual video on how to found here.

PLANT- POWERED THAI WRAP ?
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PLANT- POWERED THAI WRAP ?

Recipe by blkandveganCourse: Lunch, DinnerCuisine: Thai
Prep time

15

minutes
Cooking time

15

minutes

Plant based and tasty! Need I say more?

Ingredients

  • Asian Carrot Bacon

  • 1-2 carrots shaved

  • 1/2 tsp pepper

  • 1/2 tsp smoked paprika

  • 1/2 tsp garlic powder

  • 1/2 tsp red chili flakes

  • 1 tbsp hoisin sauce

  • 1 tsp soy sauce

  • 2 tbsp water

  • Juice of 1/2 lime 

  • Wrap

  • Spinach Wrap

  • Lemon-infused kale – handful of kale + 1 capful oil + fresh squeezed 1/4 = 1/2 lemon + salt and pepper to taste

  • 1/4th purple onion

  • 5-6 cherry tomatoes

  • Handful of cilantro

  • 2 tsp @followyourheart veganaise

  • 2 tsp sesame oil

  • 1/2 lime freshly squeezed

  • Sesame seeds

Directions

  • Carrot Bacon
  • Create your marinade by combining everything but the carrots
  • Begin to peel your carrots into thin layers
  • Lay your carrots into the marinate for 5 mins
  • Lay carrots flat on your air fryer and cook @ 400 for 10 mins ( CHECK CONSTANTLY) or bake @ 380 for 12-15 (checking constantly)
  • Add your carrots to your wrap and add desired veggies (video on how I created mine found here)
  • Wrap
  • Begin with your shell, add your veganeise to your base
  • Start with your carrot bacon and pile high with your veggies
  • Top with sesame oil and sesame seeds
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CINNAMON SUGAR DONUTS ?

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Just finished up watching @wearetransformation church and gosh – what a week (or year) it has been. with everything going on in the world. I am happy to see people using their voices to speak up against the racial disparity in our country. To be truthful, this is the first time I have seen so many non-black faces speak up, which gives me so much hope that maybe we can finally be heard and not just seen. I know there is so much work to do – and I pray that the words people are saying can transform into actions to make the world a better place. Nowwwww, in an effort to do something that brings me joy in this time I made these cute little cinnamon sugar donuts ? – it kinda tastes like a churro on crack ?? (if you’re into that). Basically followed Tastey’s simple donut recipe, but took it up a notch with my own flair. Enjoy!

CINNAMON SUGAR DONUTS ?
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CINNAMON SUGAR DONUTS ?

Recipe by blkandveganCourse: Sweet, DonutsCuisine: American
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 1/4 cup vegan margarine

  • 1/2 cup vegan milk

  • 2 tbsp sunflower oil ( more to fry)

  • 2 cups plain flour

  • 1/4th sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 tbsp vanilla

  • 1 teaspoon cinnamon

  • Icing

  •  1 cup powdered sugar

  • 1 tbsp vanilla

  • 1 tbsp water

  • Topping

  • Cinnamon & brown and white sugar to taste

Directions

  • In a saucepan over low heat add butter, milk, 2 tbsp sunflower oil & vanilla – melt and set to the side
  • Combine all dry ingredients – whisk and create a well in the center of the flour
  • Pour the liquid mixture inside the well of four and mix with a spoon
  • Once combined, take 1/4th cup-sized ball of the dough and push your thumb through the center shaping your donuts
  • Heat up your oil to a high heat ( you can test by adding a piece of the dough and if it floats to the top it’s ready)
  • Fry your donuts 3-5 mins each side and let it rest on a paper towel
  • Ice that pup
ITALIAN

OLIVE GARDEN’S ZUPPA TOSCANA SOUP!

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OH YEAH BABY!!!! Any other vegans that loved the classic spicy sausage and kale soup pre-vegan life??!?!? The cream, the sausage the potatoes!!! I swear this is one of those dishes that I still dream about so I had to do what it do and make this pup vegan!!!! So now we don’t have to imagine – we can live and let live! honestly, with everything going on in the world – cooking has been my escape, and making a fun soup dish brings that comfort that I think we all need right now. using @beyondmeat spicy sausage and @sweetearthfoods bacon was the perfect combination to create this vegan dupe. My how to video can be found here!

OLIVE GARDEN’S ZUPPA TOSCANA SOUP!
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OLIVE GARDEN’S ZUPPA TOSCANA SOUP!

Recipe by blkandveganCourse: Savory
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 -4 cups kale

  • 4 vegan @beyondmeat spicy sausage

  • 4-6 @sweetearth bacon (chopped)

  • 5 russet potato’s thinly sliced

  • 1/2 white onion – diced

  • 3 -4 cloves garlic minced

  • 16 oz vegetable broth

  • 3 cups water

  • 1 cup @traderjoes soy cream

  • Salt, pepper and red chili flakes to taste

Directions

  • Cook your sausage in an oiled large pot and set to the side
  • Add your bacon until crisp and then add your onion and cook for 5-6 mins
  • Next add your garlic and cook for 1 minute
  • Add water, vegetable broth, spices and bring to a low simmer
  • Next add your potato’s and sausage and cook for 10 mins or until potato’s are tender
  • Next add your kale and cook for 6 mins
  • Lastly add a cup of creamer and voila!
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GREEN LOTUS VEGAN TAKEOUT

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Gosh!! As stated in my stories – today was a super chill day! I didn’t care to do anything but lounge around the house in my mumu ? (anyone else ??‍♀️??‍♀️??‍♀️) which meant it was a day for takeout @ the blkandvegan residence ??? I’ve seen @greenlotusrestaurant while visiting my all-time fav Ethiopian restaurant @walia_ethiopian and had to give vegan Vietnamese food a try!! I ordered the BBQ “pork” rolls with their signature sauce, their lemongrass “fish” dish, a side of rice and some Japanese matcha tea with almond milk ? don’t ask me exactly what the supplements are bc I don’t know ? but I do know it was DELISH! (also I’m always a little weary of vegan fish dishes but this one hit the spot) self care day #complete def recommend this place!! –
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(ps is anyone else noticing an Asian theme this week – totally unexpected but the heart wants what it wants!!)

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VEGAN DONUTS & GELATO – San Jose

By now you guys all know I have a MASSIVE sweet tooth – I simply could not wait until @vegandonutgelato San Jose location opened up!! I had to get that preorder ASAP!! Say hello to my babies this am ? this is one of the first places I went that convinced me that being vegan doesn’t mean you have to give up your guilty pleasures!! #blessed –
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P.S it’s a proven fact donuts will always make you feel better

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