Favorite Vegan Recipes Part 1
I wanted to share some go-to vegan dishes I cook at home. These vegan dishes help me maintain a healthy diet, I don’t feel so full and bloated afterward, and I’m satisfied for the night before going to bed. It is only the beginning, and I am currently looking for more recipes, but for now, here’s what I have, and I love it, so far.
enjoy peeps
Vegan Alfredo Pasta
1 Cup of cashews
2 teaspoons garlic
2 cups vegetable broth
1/3 cup nutritional yeast
1 teaspoon of sea salt
1 teaspoon cinnamon
1 teaspoon ginger
2 tablespoons Italian seasoning
pepper (OPTIONAL)
2 tablespoons olive oil
Sprinkle chili powder
First, I boil the cashews for 10-20 minutes,
afterward, I place the boiled cashews in a blender
with 1/3 cup of nutritional yeast, two cups of vegetable broth
Two teaspoons of minced garlic, 1 teaspoon of cinnamon, one teaspoon of ground ginger, two tablespoons of Italian season, 1 teaspoon of sea salt and pepper, finally blend the ingredients.
Next, I taste the sauce, it will taste a bit bland, but you should still taste the flavor. Boil the noodles, and when the noodles are done mix the noodles and sauce in a drained pot and collect it into Tupperware. Usually, I eat the pasta the next day.
The next time you decide to eat the pasta, here what you need to do to A nice hot plate of vegan alfredo pasta. Place a pan on the stove, in the pan place two tablespoons of olive oil. The thick cold pasta will need to be pried apart, therefore, pull as many strands of pasta as you want and place it on top of the olive oil, lastly turn the fire on. While the pan is heating up, add cilantro, Italian seasoning, cinnamon, and ginger. (The same amount of seasoning that went into the blender, is the same amount you add to the stovetop when heating up your pasta.) After you have all the seasonings on top of the pasta, add a half-cup of water, the pan should look like a milk substance, hence alfredo pasta. Stir everything together, let it cook until you see your ideal alfredo pasta, place on a plate, add sea salt, and chili powder.
Enjoy
caramelized plantains
1 Plantain
1 tablespoon cinnamon
1 tablespoon vegan coconut sugar
1 tablespoon coconut oil
1 tablespoon olive oil
Remove the peel from the plantains, and cut the plantains into whatever size you see fit, I don’t mash my plantains. ( i think out of laziness) anyways, Place your plantain slices in a bowl, add 1 tablespoon of cinnamon and 1 tablespoon of coconut sugar. Pour 1 tablespoon of coconut oil in the bowl and stir. The plantain slices should oily dark powdered look from the three ingredients.
On the stove, there should be a small pan filled with 1 tablespoon of olive oil. Turn the heat on low and pour the covered plantains in the pan. The pan will bubble and while frying, every a couple of minutes flip the plantains until you see them cooked to your liking. The recipe and directions for the plantains are the same for fried apples. Fried Apples, I highly recommend as an Autumn or Winter Breakfast. Yum!
Fried Apples
2 Apples
1 tablespoon cinnamon
1 tablespoon vegan coconut sugar
1 tablespoon coconut oil
1 tablespoon olive oil
the directions are the same as the plantains
Sauteed Kale
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon of sea salt
pepper (Optional)
A drizzle of balsamic vinaigrette
Place on the stove, a pan with 1 tablespoon of olive oil and 1 teaspoon of minced garlic, turn the fire on low and wait until the pan is hot and the garlic is starting to cook. Place a handful of kale in the pan. Add a drizzle of olive oil on top of the kale. Eventually, the kale will begin to wilt, which will make the kale smaller and smaller. once the kale is fully cooked and wilted, mix in some sea salt and pours onto your plate. Finally, add balsamic vinaigrette.
Enjoy!