Vegan Chef April

Tropical Green Breakfast Smoothie Serves: 1 Prep Time: 5 Minutes Happy Thursday! A hot day calls for a delicious breakfast smoothie, and here is my latest creation: What you will need: 3/4 Cup Unsweetened Almond Milk (you can also use coconut water for a more tropical flavor) 1 Small Frozen Banana  1 Scoop Vanilla Protein Powder (I used Vega Protein Smoothie) 3/4 Cup Watermelon 1 Cup Spinach To Make : Place milk in blender. Next, add protein, watermelon, and spinach. Blend for 5 seconds. Add frozen banana and puree until all mixed (about 15-30 seconds). Serve in a tall glass and enjoy!

Pictured: Potato Salad served with Beyond Meat Beast Burger with avocado and Daiya Cheddar on Sourdough Toast. Everyone and their mother has a potato salad recipe. Some people like mustard in their salad, others like eggs, everyone has a specific flavor potato salad they grew up with. For me, I used to live eggs and mustard in mine. However, when I no longer ate eggs, I had to come up with my own "secret" potato salad recipe. Follows is my original recipe; it took me many tries to get it perfected. No matter what you fancy in your salad, this one will blow them all away, guaranteed! This salad is creamy and flavorful and not too heavy. Its a perfect recipe for any occasion from a picnic to a pot luck. Truffled Potato Salad Serves: 5-10 (depending on if you eat it on the side or as a main dish) Cook Time: 12-15 minutes Prep Time: 25 minutes What you will need:  1.5lbs Golden Potatoes (about 10-12 small potatoes) 4 Stalks Celery (chopped) 1 Green Pepper (c

Here is my recipe for my perfect banana bread. Enjoy warm or at room temp. My secret is using cocoa nibs so that you get that extra crunch of chocolate without all of the extra sugar. Cocoa and Walnut Banana Bread Serves: 8-10 What you will need: ¼ cup Unsweetened Almond milk ½ tsp Apple Cider Vinegar ½ c Vegan Butter (I use smart balance) ¾ cup Brown Sugar 4 Very Ripe Bananas (mashed) 1 tsp Vanilla 2 cups Unbleached Flour 1 tsp Baking Powder ½ tsp Baking Soda ¼ tsp  Cinnamon ¼ tsp Salt ¾ cup Chopped Walnuts ¼ Cocoa Nibs (unsweetened) To Make: Preheat oven to 350F. In a small bowl, stir together almond milk and vinegar. Set aside for a few minutes. In a large bowl, cream together vegan butter and sugar. Add bananas, vanilla, and milk mixture and whisk. In a medium bowl, stir together flour, baking powder and soda, cinnamon, and salt. Add dry mixture to wet and beat just until all of the flour is moistened. Fold in walnuts and cocoa nibs

I was at the health food store today when I came across these: I remember I had a friend that had tried edamame noodles and she really enjoyed them, so I thought that I would give these a try. When I got home, I decided to mix them with my favorite sauce (an artichoke pesto) and some sautéed veggies (carrot, onion, mushrooms, celery, green onion, and green pepper). The noodles themselves blended well in the recipe, although I had a hard time getting them apart, and they actually tasted pretty good. Pros: Quick cook time.The noodles only need 1 minute to blanch then they are ready. They blend well with sauce. They taste really yummy. They are soy free, dairy free, gluten free, and non-GMO. There is only 15 cals per serving, 0g fat, 2g carbs, and 0g sugar. There are several different varieties. Cons: The texture is soft and a bit chewy/rubbery. The noodles stick all together and are hard to cut up. When the package was opened, the noodles an earthy smell (kind of like mus

With fall coming up, I have seen an increase in those yummy fall vegetables like butternut squash and zucchini. These vegetables are delicious in all kinds of recipes such as soups, veggie bakes, and yes, even on pizza. This pizza is not your traditional pizza as it has no sauce, just delicious vegetables and spices, and of course, pizza wouldn't be pizza without cheese. Fall Vegetable Pizza Servings: 6 Med. Slices Prep Time: 10 minutes Cook Time 15 minutes You Will Need: 1 Pre-made Whole Wheat Pizza Dough (you can also use a corn meal crust) 1 Small Butternut Squash (peeled and cubed) 1 Small Zucchini (chopped) 1 Small Yellow Squash (chopped) 1 Tomato (chopped) 1-1 1/2 Cup Daiya Mozzarella Cheese Shreds 4 Cloves Garlic (minced) 1 TBS Olive Oil 1 tsp Onion Powder 1 tsp Dried Parsley 1 TBS Nutritional Yeast  Arugula (to top pizza with) To make: Set pizza dough out for 30 minutes to let rise and preheat oven to 400. Hand stretch do

I had gotten some polenta the other day at the grocery store and I was pondering what I could make with it. I decided on going the Mexican flavor rout with black beans and zucchini. My husband kept going back for more, and he just kept scarfing it down! That is where the cleaver name came from: Give Me More Fall Veggies  Prep Time: 5 Minutes Cook Time: 20 Minutes Servings 3-4 What you will need: 1 Red Onion (chopped) 3 Garlic Cloves (minced) 1 Zucchini (chopped into 1/2" pieces) 1 Yellow Squash (chopped into 1/2" pieces) 1 Package of Beech Mushrooms  ( cut off brown bottom) 1 Red Pepper (chopped) 1 TBS Sea Salt 1/2 TBS Black Pepper 1 tsp Chili Powder 1 tsp Onion Powder 1 tsp Garlic Powder 1/2 TBS Mustard Powder 1/4 Cup dry Black Beans* (or 1/2 can of canned) 1 TBS Olive Oil Optional: Polenta and  Homemade Guacamole To Make: 1) Heat Oil in pan on Medium. 2) Once oil is hot, add onion and garlic and cook 2 minutes. 3) Add the

Normally, we do not eat a lot of processed food. However, the other day, I was in this little specialty foods market close to my work. I had to stop and get some farro (I had just run out and I wanted to make a salad) and right above that, I noticed a book in the big lettering of Daiya Cheese! I picked up the box and looked at it. It was basically a vegan and soy/gluten free version of Velveeta or Delux mac & cheese (in my former days, I used to love these box mac and cheese). Well I just had to get it to see how it stacked up to my beloved cheesy brands. Last night, after a really late shift at work, I decided to try it. After cooking the pasta for about 8 minutes, I drained it and put it back in the pan with the pan. Then for the test. I cut open the cheese packet and out dripped gooey, melty, creamy cheesy heaven. As I mixed it, it did look exactly like the brands I was used to. Next came the taste test. I took a bite, and my mouth exploded with joy! It was even better

This guac goes super well with so many recipes, on top of tacos, or even as a vegetable dip! Be careful, its VERY addictive: Famous Guacamole: Servings: 8-10 Prep Time: 5 Minutes What you will need: 4 Regular Avocados (cut in half with the pit removed) 4-5 Cloves Garlic (peeled) 4 Green Onions 1 Cup Cilantro (rinsed) 1 Cup Salsa Verde 2 TBS Lime or Lemon Juice 1 tsp Chili Powder 1 TBS Sea Salt 1/2 TBS Fresh Ground Pepper 1 tsp Onion Powder 1 tsp Garlic Powder What to do: Place salas and garlic in food processor. Scoop avocado into food processor using a spoon to scoop out all of the avocado meat. Place the rest of the ingredients in the food processor and pulse or mix until smooth.  Enjoy with your favorite recipe! I pare it with my sweet potato burritos.  Note: will keep in the fridge for up to 3 days. The top layer might turn brown after a day, so just scoop out the brown if desired on days 2 and 3. Throw out after 3 days or if who thing

These burritos are super easy to make, require little prep time, and are packed full of delicious flavor. They also pair well with guacamole (see recipe on main page for the best homemade guac!) You can put this in a corn or flour tortilla, taco shell, or just eat it out of a bowl or on top of your favorite rice. Crockpot Sweet Potato and Blackbean Burritos  Makes: 5-6 big burritos Cook time: 3-6 hours Prep time: 10 minutes What you need: 1 Sweet Potato (peeled and chopped) 1/2 cup packaged Black Beans  1/4 cup Frozen corn 1 Yellow Onion (chopped) 4 Cloves of garlic (peeled and minced) 1/2 Cup water+ more to soak beans 1 TBS Sea Salt 1 TBS Pepper 1/2 Cup Salas Verde (medium) 1/2 TBS Cumin 1 tsp Ground Coriander La Tortilla Factory Olive Oil Tortillas 1/4 Cup of Spinach (per burrito) 1 TBS Olive Oil To make: Place beans in bowl and cover wit water and soak over night. Place oil in the bottom of the crock pot. Add all ingredients to crock

This is such a great dish and can be served either warm or cold. It is also a great dinner that can be refrigerated and eaten for a bunch the next day. This dish is high in fiber and taste amazing! It is a little higher in calories, but it is for a hefty serving (about 1.5 cups).  Warm Pesto Pasta Salad Prep Time: 5 Minutes Cook Time: 20 Minutes Servings: 5-6 Calories: 400-460 per serving What You Will Need: 1/2 Box of Elbow Noodles 1/2 Container Grape Tomatoes (cut in half) 2.25oz Pine Nuts 4oz Fresh Basil 1 Green Pepper (chopped) 1 Red Onion (chopped) 5 Cloves Garlic (peeled) 1 8oz Package Baby Bella Mushrooms (chopped) 3 Stalks Celery (chopped)  3/4 cup Nutritional Yeast 1/4 cup +1 TBS olive oil 1 TBS Fresh Ground Pepper 1/2 TBS Onion Powder 1/2 TBS Garlic Powder 1/2 tsp Mustard Powder 1 TBS Sea Salt 1 TBS Lemon Juice To Prepare: Place 1 TBS olive oil in pan and turn to medium heat. When oil is hot, place mushrooms, pepper, onion, and

This is the best chili recipe I have made as of yet. High in protein, low in fat, cholesterol, and calories, and tons of flavor. And best of all, super easy to make! Just put everything in the crockpot and let it cook while you are at work!  Quinoa and Black Bean Chili Servings: 6-7 Calories: 153-300 per serving  Prep Time: 15 Minutes What you will need: 2¼ cups Vegetable Broth ½ cup Uncooked White Quinoa 1 Cup  Black Beans (can also use 1 can black beans and omit black bean cooking; see note below) 1 10oz Container of Grape Tomatoes 1 Red Bell Pepper (chopped) 2 Carrots (chopped) 1 Yellow Onion (diced) 4 Cloves Garlic (minced) ½ small Chili Pepper* 2 tsp Chili Powder 2 tsp Salt ½ tsp Mustard Powder 1 tsp Garlic Powder 1 tsp Ground Black Pepper 1 tsp Ground Cumin 1 tsp Oregano 1 TBS Olive Oil 3 TBS Nutritional Yeast ½ cup Corn Kernels 1 Avocado (cubed)* Cheese of your choice for garnish (I used Daiya)* *optional NOTE: If you are using dried