Recipes

If sweet and spicy got married it would be this dish! One of my ALL TIME fav dishes from Thai restaurants ?. So happy I got to recreate one of my ultimate cravings and make it vegan! Anyone who said vegan food was lacking flavor must have been seriously disturbed ??‍♀️ super quick, super easy and super flavorful. Heres a video on how-to here!

CURRY FINE-APPLE FRIED RICE?

Recipe by blkandvegan

Prep time

25

minutes

Cooking time

30

minutes

Scrumptious!

Ingredients

• 1 whole pineapple (cubbed)

• 2 1/2 cups Thai rice

• 1 cup broccoli florets

• 1 cup chopped bell peppers

• 1/2 cup cashews

• 1/2 white onion (minced)

• 2 garlic cloves (minced)

• 1/2 cup tofu

• 1/2 cup vegetable broth

• 4 tbsp curry powder

• Salt and pepper to taste

Directions

• Cook rice according to package directions and set to the side
• Cut pineapple in half and scoop out pineapple’s inside, save pineapple juice, cube pineapple and save pineapple shell as a bowl.
• In a large skillet add oil, curry, garlic, cashews and onion and sauté until fragrant.
• Next add broccoli florets, cubbed pineapple and chopped bell pepper along with the leftover pineapple juice
• Sauté for 5 minutes and add vegetable broth and sauté until a rolling boil
• Meanwhile break up the tofu to an egg consistency
• Place tofu in a pan with oil and curry powder and sauté until fragrant. 
• Add cooked rice and tofu to the vegetable mixture and mix until well blended. VOILA!

All food equates love – and nothing screams love more than a pot of soup that’s been brewing on the stove all day. Times like these help you reflect on the meals that brought our families together and nothings better than two family favorites: lasagna and tomato soup! The heartiness of the lentils, spiciness of the tomato broth, and familiarity of the lasagna noodles all play an important role in helping the love go around bite by bite. Wanting a new staple meal for the whole fam (or your roommates)? Here’s how:

ONE POT LASAGNA SOUP

Recipe by blkandveganDifficulty: Easy

Prep time

15

minutes

Cooking time

45

minutes

Ingredients

• 1/2 pack lasagna noodles

• 1 jar pasta sauce

• 32oz vegetable broth

• 4 cups of water – more to taste

• 1 cup lentils

• 1/2 white onion – minced

• 3 cloves garlic – minced

• 1/2 pint mushrooms – minced

• 1 bell pepper – minced

• 1  tomato – minced

• 2 -3 tbs bell pepper jam

• 1 large handful of spinach

• 1/2 cup olives

• Seasonings

• garlic powder

• dried oregano

• dried basil

• paprika

• smoked paprika

• cinnamon

• cumin

• red chili flakes

Directions

• Place large pot on the stove
• Break lasagna in half using your hands and place in pot
• Add in lentils, vegetables, jam and seasonings
• Next add in tomato sauce, vegetable broth and water ( I refill the empty tomato sauce jar with water and add it into the soup – helps get left over sauce that tends to get left in the jar)
• Fill with liquids until everything in the pot is nicely covered
• Place a lid on top of the pot and let simmer for 30 mins – checking sparingly to stir – add in spinach, olives and more water to the consistency you like
• Let cook for another 15 minutes and VOILA! enjoy vegan lovas! 

Yep, I said it Caribbean taco! Anyone else making innovative combinations during quarantine?? I know I am, but this dish is one worth raving about ?. The sweetness of the plantains, spiciness of the hot sauce, acidity of the lemon and crunchiness of the purple cabbage all play a role in this one of a kind taco!!! You can find out how to create this simple 25 minute meal below!

CARIBBEAN TACOS ?

Recipe by blkandveganCourse: SavoryCuisine: Caribbean, Mexican

Prep time

20

minutes

Cooking time

25

minutes

Ingredients

• 1 ripe plantain

• 1/4 purple cabbage

• 1/4 fresh lemon

• Tortilla shells of choice

• Hot sauce

• 1 large ?

• Cilantro

• Onion powder

• Garlic salt

• Pepper

Directions

• Deep fry your plantains until brown and crisp
• Lay them on paper towel to remove excess oil
• Create guacamole by combining ripe avocado, cilantro, onion, lemon juice and seasonings
• Cut up purple cabbage and slice up lemons
• Create your shell to your liking
• Combine all ingredients, top with hot sauce and ENJOY!

Sounds strange, tastes DELICIOUS. Honestly I was blown away with this one! This pizza is topped with Beyond Meat crumbles, spinach, onions, garlic and HOMEMADE vegan ricotta cheese. This was my first go at pizza with a sweet potato base and creating my own cheese. It came out better than expected!!! Inspired my favorite pizza from @true_food_kitchen and topped with some good ol’ cilantro. The only thing left to do is grab my wine glass! Look below for details. Video on how to here!

SWEET POTATO PIZZA

Recipe by blkandveganCourse: Savory, Lunch, DinnerCuisine: Italian

Prep time

45

minutes

Cooking time

12

minutes

Delish!

Ingredients

• 1 large sweet potato

• 1/2 cup vegetable broth

• 1 cup spinach

• Half of one large onion

• 1/2 thinly sliced garlic

• Beyondmeat feistycrumble

• 1/2 cup vegan butter melted

Directions

• (Make sure to let your dough rest 30 minutes before preparing dough)
• Peel, cut and boil 1 large sweet potato
• Once tender with a fork, drain and place into blender along with your choice of seasonings ( I chose paprika, cinnamon, salt&pepper, red chili flakes and a pinch of oregano) & vegetable broth.
• Blend and set to the side
• Meanwhile, prepare the beyond meat on the stove to your preferred liking
• Chop onion, garlic and spinach and set to the side
• Work your dough into your preferred shape, and oil to your sheet pan then add your dough to the sheet
• Add sweet potato base and toppings
• Place in oven for 8-12 mins basting the crust with melted vegan butter

Notes

• I got my vegan ricotta cheese recipe from The Simple Veganista’s blog. I’m still playing around with different recipes so I don’t want to fully endorse one yet. Feel free to find your own recipe or buy from the store!