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RED CURRY RAMEN ?

OODLES OF NOODLES and flavor to match!!! Red curry is such a unique flavor that punches you as soon as you take a bite!! My yellow curry dish is so many of y’all fav so I thought I would show you red curry style ? this dish is so versatile since you can practically add any veggies you would like! This time I added some purple cabbage and it turned out amazing! This dish SO quick, SO flavorful and SO cheap – this is a meal that can get you through college and life! Video on how to found here!

RED CURRY RAMEN ?
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RED CURRY RAMEN ?

Recipe by blkandveganCourse: Lunch, DinnerCuisine: Asian
Prep time

15

minutes
Cooking time

15

minutes

Spicy, creamy and vegan all at the same time???? Count me in! Enjoy vegan lovas!

Ingredients

  • 1 tsp fresh ginger

  • 1 tsp minced garlic

  • 1/4 sliced white onion

  • 3 cups vegetable broth

  • 1 cup coconut milk

  • 1 packet of ramen noodles

  • 1 tbsp red curry paste

  • 1 tsp yellow curry powder

  • 1 tsp chili flakes

  • Sriracha to taste

  • Cilantro, jalapeño & green onion topping

  • 1 – 2 cups veggies of choice

  • Cabbage

  • Carrots

  • Cauliflower

Directions

  • Start with 1 tbsp of oil and add your yellow curry, red chili flakes & red curry paste. begin to create a flavorful paste
  • Add in your garlic and ginger and sauté for 2 minutes
  • Next add your veggies and sauté for 5 – 7 minutes ( no need to make them tender just absorbing all the sauce and flavor)
  • Begin to add your vegetable stock and coconut milk and bring to a boil – feel free to add some Sriracha and more seasonings if you would like
  • Add one packet of ramen noodles and cook until noodles are tender
  • Enjoy and top with sriracha and desired toppings!
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VEGAN STRAWBERRY POP TARTS

MY DREAMS HAVE COME TRUE!!! This was another labor of love but totally worth the outcome. Super sweet, super nostalgic, super VEGAN! This is def something I can picture making for my future kiddos (one day!!) but for now, I don’t mind eating these treats in their honor ? They are amazing iced for a super sweet vibe and without for the perfect touch of sweetness! feel free to stuff them with whatever you would like but I went for the all true strawberry jam. If you wanna see this come to life in your kitchen follow the instructions below! If you need a more of a visual – here’s a video on how to :-)

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VEGAN STRAWBERRY POP TARTS
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VEGAN STRAWBERRY POP TARTS

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

1

hour 
Cooking time

25

minutes

Sweet, Strawberry-liciousnous! That’s not a word – but with this pop tart it becomes a word ok! Enjoy vegan lovas!

Ingredients

  • Pastry Dough

  • 2 cups flour

  • 2/3rd cold vegan butter

  • 1 tsp salt

  • 1 tsp cinnamon

  • 3-6 tbs ice cold water

  • Filing

  • 1 tbsp strawberry jam per pop tart – this recipe yields about 5-6

  • Icing (optional)

  • 1 cup powder sugar

  • 1 tbs melted butter

  • 1 tsp plant milk

  • 1 drop food coloring of choice

  • sprinkles to taste

Directions

  • 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 tbsp at a time (be sure not to overwater 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
  • On one pastry dough, place 1 tbsp of strawberry jam
  • 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, butter and sprinkle sugar on top before baking @ 375 for 20 – 25 mins
  • Once cooled, combine all icing ingredients, ice and sprinkle the top of the pop tarts – enjoy! 
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TOFU SCRAMBLE TACO

You ask I deliver!! The best thing about tofu is you can season it however you would like and it’ll absorb those delicious flavors and become the star of any dish! as most of you know I have become OBSESSED with tofu scrambles! I thought it would be a good idea to combine two obsessions – a taco and a scramble and let me tell you #yummyinmytummy! Perfect for breakfast or any time of the day! Topped with seasoned tomato, onion and cilantro – looking to have this pic come to life in your kitchen? Here’s how!

TOFU SCRAMBLE TACO
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TOFU SCRAMBLE TACO

Recipe by blkandveganCourse: Breakfast, LunchCuisine: Mexican
Prep time

15

minutes
Cooking time

10

minutes

Quick, delicious and flavorful! This is an instant meal that is worth the go!

Ingredients

  • 1/2 extra firm tofu (or any you have on hand) +

  • 1 Cup Vegetables

  • Bell pepper

  • Onion

  • Spinach

  • Garlic

  • Toppings

  • Cilantro

  • Onion

  • Tomato

  • Seasonings

  • Cumin

  • Paprika

  • Onion powder

  • garlic powdeG

  • Red chili flakes

  • Salt

  • Pepper

Directions

  • Heat pan with oil and add your seasonings
  • Next add your veggies and simmer until fragrant
  • Add your tofu – crumbling in your hands as you enter it into the pan
  • Cook down – if it gets too dry (due to high heat) feel free to add some vegetable broth about 1 tbs at a time
  • Heat up shells – add mixture and
  • Slice your tomato, cilantro and onion and place on top – feel free to add some lemon and salsa for some zing!

Notes

  • Feel free to add any veggies you’d like!

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SWEET BLUEBERRY ROLLS

Gosh I have been wanting to do this for so long and so so so soooo glad I have finally made them! They were even better than I imagined. sweet rolls glazed to perfection ? The blueberries add the perfect amount of sweetness! This recipe will truly have your home smelling like sugar, spice and everything nice from start to finish. Excuse me while I run to the kitchen to grab 3 more!

Feel free to use frozen blueberries, or fresh. I always use good ol’ Smuckers but if you want to be more bouj that’s all up to you!

BLUEBERRY SWEET ROLLS
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BLUEBERRY SWEET ROLLS

Recipe by blkandveganCourse: Breakfast, DessertCuisine: American
Prep time

2

hours 
Cooking time

25

minutes

Don’t let the time fool you, these treats are delicious and woth every second! Sweet, decadent and VEGAN!

Ingredients

  • Dough

  • 2 cups almond milk – room temperature

  • 1/2 cup melted butter

  • 1/4th cup sugar

  • I packet active dry yeast

  • 4 1/2 cups flour ( some more to knead and for surface!)

  • 1 tsp salt

  • I tsp vanilla

  • Filling

  • 3/4th cup blueberry preserve

  • 1/2 – 3/4 cup fresh blueberries

  • Glaze

  • 1 cup powder sugar

  • 2 tbsp almond milk

Directions

  • Dough
  • In a medium boil, whisk almond milk, melted butter, vanilla and sugar. make sure your ingredients aren’t too hot – but just warm ( I like to warm up my almond milk and butter together!)
  • Sprinkle yeast evenly over mixture, and mix. Set to the side as you prepare flour
  • In a separate large bowl add 4 1/2 cups flour and salt and mix. Slowly pour in butter mixture and mix with a wooden spoon until well combined
  • Add 1/2 flour and lightly kneed the dough until it doesn’t stick to the sides of your bowl
  • Cover dough mixture with towel for 1 hr. and place in a warm place to double in size
  • Place dough on a clean, lightly floured surface and knead into a rectangle. Roll the dough to 1 inch thickness
  • Filling
  • Add filling to center and work evenly to all sides
  • At the base roll the dough evenly until you get a giant log and trim off uneven tips
  • Starting at the middle, cut the log into half and create 1 1/2 inch thick sweet 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
  • Place in the oven @ 350 for 25-30 mins or until golden brown
  • Combine all icing ingredients and add to sweet rolls once fresh out of the oven. Enjoy!

Notes

  • Dont be afraid to add more flour when kneading the dough! This is your art – don’t be afraid to play!
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SUPREME DEEP DISH PIZZA ?

Went out on a limb and made my own pizza tonight – from scratch! I typically grab the @traderjoes handy dandy pre-made dough but tonight I said WHY THE HECK NOT and did the dang thing myself. To top it off – decided to make it a deep dish! This pizza is so delicious and also very versatile. you can pile it high with whatever you like – it just so happened that I love a ton of veggies, @morningstarfarms crumbles & my homemade cream sauce. Here’s how:

SUPREME DEEP DISH PIZZA ?
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SUPREME DEEP DISH PIZZA ?

Recipe by blkandveganCourse: Lunch, DinnerCuisine: American
Prep time

45

minutes
Cooking time

25

minutes

Deep dish does the trick! Pile it high with whatever you desire – no cheese needed!

Ingredients

  • Dough

  • 3 cups flour

  • 1 packet active dry yeast

  • 1 tsp salt

  • 1 tsp sugar

  • 1 cup warm water

  • Pizza Toppings: 1 1/2 to 2 cups any veggies you would like I used

  • I handful of spinach (chopped)

  • 4 – 5 artichoke

  • 2 garlic cloves (chopped)

  • 1/4 white onion

  • 1/4 squash

  • 1/2 small green bell pepper

  • 6 cherry tomatoes

  • 1 large handful of vegan crumbles ( I used @morningstar)

  • 1/2 – 3/4 cup pizza sauce (I made my own – you can find that detail in the note section)

Directions

  • Dough
  • Pour warm water in a bowl and lay yeast on top – let sit for five minutes
  • Combine oil, salt and sugar and add to the yeast mixture
  • Slowly add in flour until it becomes a ball – kneading as you go
  • Place 1 tsp of oil in a bowl, add dough and let rest in a warm place for 45 – 1 hour so it can rise
  • Pizza Filling
  • Create pizza sauce if needed by combining tomato sauce and seasonings ( Check Notes)
  • Chop all desired veggies thinly
  • Once the dough is ready, knead into a ball on a lightly floured surface
  • Roll into a 1/2 inch thickness. Meanwhile, lightly oil your skillet and season with oregano, basil & garlic powder.
  • Placed rolled dough over your oven-safe skillet
  • Start by adding your tomato sauce and spreading evenly and add desired toppings
  • Roll down the dough at the edge of the skillet and braid down, tucking as you go.
  • Brush the crust with some oil and season the pie with some salt, red chili flakes, basil & oregano
  • Bake for 20 – 30 mins
  • Enjoy and top with sauce!

Notes

  •  I created my own using a canned tomato sauce and the seasonings listed: 1/2 tsp oregano, 1/2 tsp basil, 1/2 tsp thyme, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp red chili flakes, 1/2 garlic powder, 1/2 tsp onion powder1/2 tsp basil
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VEGAN BLUEBERRY DONUTS ?

God lee! When I say #yummyinmytummy – this is what I mean!! Blueberry donuts topped with lemon icing ? (bc there is no better pairing ? ) to satisfy my donut craving! When I first became vegan – vegan donuts were my breakfast, lunch & dinner ? proud to say I have grown from there but even PROUDER that I have been able to create my guilty pleasure on my own! if donuts make you weak in the knees as they do me – follow this recipe below:

VEGAN BLUEBERRY DONUTS ? 
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VEGAN BLUEBERRY DONUTS ? 

Recipe by blkandveganCourse: Breakfast, DessertCuisine: American
Servings

4

servings
Prep time

25

minutes
Cooking time

20

minutes

Simple, fast and vegan!

Ingredients

  • 2 cups flour

  • 1/4 cup melted vegan butter

  • 1 cup almond milk

  • 1 cup sugar any kind

  • 1 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1 tsp vanilla

  • 1/2 tsp cinnamon or pumpkin spice

  • 1 cup fresh blueberries

  • Icing

  • 1 cup powdered sugar

  • 2 tsp lemon extract

  • 2 tsp vanilla

Directions

  • Preheat oven to 350 and combine all ingredients except flour and blueberries and mix
  • Slowly add in flour 1/2 cup at a time until your get a thick consistency
  • Wash and prep your blueberries (make sure no thorns) and fold them into the batter
  • Spray down your donut tray and add in your batter ( I used a piper to make sure things reminder nice and neat – also don’t over fill – otherwise donuts won’t have their signature hole) set tray in oven and bake for 20 minutes
  • Meanwhile combine all icing ingredients
  • While donuts are fresh, take them out of the tray – ice and enjoy!

Notes

  • I used a piper to make sure things reminder nice and neat – also don’t overfill – otherwise donuts won’t have their signature hole
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Spicy Potato Empanada

These pups are just as beautiful inside as they are out! For those of you who have been following me for a long time you know, I’ve been testing out calzones with store-bought pizza dough for FOREVER. but I thought it would be a good idea to make empanadas from scratch and boy if I knew it would be this easy I would’ve been doing this for years!!! Homemade flakey dough, cumin potatoes, chickpeas, and bits of caramelized onions! BAY BEE I couldn’t wait to share this with y’all! here’s how:

Spicy Potato Empanada
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Spicy Potato Empanada

Recipe by blkandveganCourse: Lunch, DinnerCuisine: Spanish
Prep time

1

hour 

30

minutes
Cooking time

20

minutes

Super flavorful empanadas are the perfect treat when you’re feeling a need for a homemade treat that can bring warmth to any home!

Ingredients

  • Dough

  • 3 cups flour

  • 1/2 cup cold butter

  • 3/4 cups water (divided)

  • Sprinkle salt

  • Filling

  • 2-3 golden potatoes

  • 1 can of chickpeas

  • I whole carrot

  • Handful of spinach

  • 1/4th onion

  • 2 garlic cloves (minced)

  • 3 tsp cumin

  • 2 tsp paprika

  • 2 tsp chili powder

  • 2 tsp dried basil

  • 1 tsp red chili flakes

  • 1 tsp cinnamon

  • Salt and Pepper to taste

Directions

  • Dough
  • Combine flour & salt
  • Add in cold butter and break down in the flour with a fork
  • Next add your water 1/2 cup at a time and BAM, finito!
  • Let it rest in the fridge while you make your filling
  • Filling
  • Begin with peeling and cutting the potatoes into small chunks t and boil in hot water
  • Drain potato’s and season to taste with seasoning mentioned above
  • In a skillet – place onion, garlic and seasonings with 2 tsp of olive oil
  • Once it becomes a fragrant paste add potato’s and pre-rinsed chickpeas – cook for 10 – 15 minutes – add in carrots and spinach the last 5 minutes of cooking
  • While that’s cooking – roll out your dough on a lightly floured surface and using a bowl – cut out your empanadas
  • Once all empanadas are cut – (roughly 8 or so) place 2 tbsp of potato mixture at the center
  • Dip your fingers into water and message it into the edges of the dough, fold the dough over and begin a braiding motion to seal the empanadas
  • Place them on a cookie sheet covered in foil, brush them with olive oil and place them in the oven @ 350 for 15-20 mins
  • Broil the empanadas the last few minutes to create a nice color – Keep a good eye out! Enjoy!
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CARROT BACON BLT

Or shall I say CLT?!?! ? Cheers to a 20-minute meal packed with SO much flavor. thin, crispy and smoky marinated carrots baked @ 380 for 10 mins and slabbed on a piece of sourdough… just let me go to vegan heaven RIGHT NOW! Thanks, @iamtabithabrown for having a viral TikTok that just happened to pop into my inbox – oh and looking for my how to? Click here!

Looking for Tabitha Brown carrot recipe – check it out here

CARROT BACON BLT
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CARROT BACON BLT

Recipe by blkandvegan
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 1-2 large carrots ( shredded)

  • 1 tbsp liquid smoke

  • 1 tbsp maple syrup

  • 1/2 tsp smoked paprika

  • 1/2 tsp garlic salt

  • 1/2 tsp onion powder

  • 1/2 tsp chili flakes

Directions

  • Preheat oven to 380 degrees
  • Shred carrot repeatedly – important to make sure they are thin
  • create marinade with above ingredients and dip carrots in for 2-5 mins
  • Place carrots on a baking sheet lined with parchment paper
  • Ciok for 10 -12 mins – enjoy on a BLT the way you prefer

Notes

  • I made mine with lettuce, tomato, hummus, and my homemade cashew sauce ( can sub for veganaise)
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SPRINKLE CUPCAKE ?

Easter is definitely celebrated differently this year – but the tradition of baking and making treats for the whole gang to share will never be out of style! So happy I got to spend my morning watching church and baking these colorful treats! These fun and simple cupcakes brought me right back to when I was hunting for eggs as a little girl with all the fun colors of the sprinkles! Moist and made with simple ingredients we all have in the pantry – I know these will be something we can all have as a staple this holiday! Video on my how to found here!

SPRINKLE CUPCAKE
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SPRINKLE CUPCAKE

Recipe by blkandveganCourse: DessertCuisine: American
Prep time

20

minutes
Cooking time

25

minutes

This cake is moist and simple! Enjoy my vegan lovas!

Ingredients

  • 1 3/4 cups flour

  • 1 cup sugar

  • 1 tsp baking soda

  • 1 cup almond milk ( sub for any vegan milk)

  • 1/3 cup extra virgin olive oil ( or veg)

  • 1 tbsp white vinegar

  • 2 – 3 tbsp sprinkles

  • Frosting

  • 1/2 cup vegan butter

  • 3 cups powder sugar

  • 2 tsp vanilla

  • 2 tsp lemon extract

  • 1-2 droplet desired food coloring

Directions

  • Shift flour and mix in sugar, baking soda and salt
  • Add in vegan milk, olive oil, vanilla and vinegar
  • Mix well and add sprinkles
  • Set the oven to 350 and place mix into well oiled cupcake cups
  • Bake @ 350 for 25 minutes
  • Meanwhile combine all icing ingredients
  • Allow cupcakes to cool before icing – voila!
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CREAMY SPICY CURRIED RAMEN ?

Wow… when I say this is a flavor blast it doesn’t disappoint!!!!!!! SO RICH, SO SPICY, SO GOOD! Super simple and easy to make – just grab whatever veggies you have in the fridge, the good ol’ top ramen packet we’ve been storing from college and some curry powder – voila. Truly surprised by the amount of flavor that can be packed into a 25 minute meal! Video on my how to found here!

CREAMY SPICY CURRIED RAMEN ?
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CREAMY SPICY CURRIED RAMEN ?

Recipe by blkandveganCourse: Lunch, Dinner
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • 1 can coconut milk

  • 1/2 cup vegetable broth

  • 2 garlic cloves – minced

  • 1/4 white onion – sliced

  • 1 whole carrot – sliced

  • 1 tsp ginger

  • 2-3 tsp lime juice

  • A HEEP of curry powder

  • 1 tsp salt

  • 2 tsp red chili flakes

  • Sriracha to taste

  • Handful of: broccoli florets cauliflower florets

  • 1 pack of ramen

Directions

  • Start with a pot, a tsp of oil and curry powder
  • Add vegetables, garlic & ginger and cook until fragrant
  • Add coconut milk and vegetable broth bring to a boil
  • Add Sriracha, salt and red chili flakes ( I also added garlic powder but optional)
  • Bring to a boil and add ramen, cover and cook for 7-10 mins ( or until noodles are tender)
  • Serve with lime juice, Sriracha and cilantro
  • Enjoy my vegan

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