Baba Yega

My friend Jazzie told me about this place months ago and I’m not sure why I am just now getting around to it and I could kick myself for it. It’s located off Montrose and it’s a nice little restaurant. It kind of has seating for everyone. They have the inside area that looks more…

Vegan BbQ Ribs

One thing I miss about before I was vegan was ribs. I love the flavor of them, the messiness from the bbq sauce and the bonding over them. What I don’t miss is the bone and the cruelty behind it. When I stumbled upon a similar recipe to this, I was in awe that someone…

Meal Prep Sunday

All of these meals were inspired by Kim at The Chic is Natural. Go check her out on her website, social media and YouTube. First up I have vegan chili, made with Beyond Meat Fiesty Beefy Crumbles, corn and rotel, with some crackers. As a pre-lunch or -dinner, we have pomegranate salad with blood oranges. If…

Veggie Pot Pie

Growing up, I loved pot pies. I would ask my mom to buy them all the time. I mainly loved the crust. I love the crust on all pies. When I became vegan, I knew that pot pies were out of the question, until I found a recipe somewhat similar to this one. It was…

Black Bean and Lentil Patties

These Patties came out so good and this was the first time I tried a made up recipe and it came out perfect. Let me know if you try it and tag me on IG!

Vegan Sweet Potato Pancakes

This recipe was inspired by Sweet Potato Soul, but I made it my own. I love to recreate other people’s recipes, but I also love to add my twist to it to make it more fitting for my taste. This was an easy and quick recipe to make, with some adjustment. I had baked some…

Vegan Cheese and Sausage Omelette

Ingredients: 1/2 c garbanzo bean flour basil, oregano, onion powder and pink Himalayan sea salt 2/3 c water 1 slice Field Roast Chao Cheese, coconut herb flavor (optional) 3 Field Roast breakfast sausages (optional) grape seed oil Directions: Heat oil in skillet. Make sure the skillet is coated or the omelette will stick. Mix all…

Cheezy Kale

Ingredients: Kale (as much as you desire) Nutritional yeast (depends on your level of cheezyness) Pink Himalayan sea salt (to taste) Grape seed oil (or your choice) Bake at 400F for 15-20 min depending on how crunchy you want your kale to be.

Quinoa Lentil Patties

1 c lentils 1/2 c quinoa 1 bunch green onions, chopped Salt and pepper to taste 

Vegan Zesty Ranch Portobello Steak Dinner

It is very rare that I make recipes for an entire dinner, or that I make my entire dinner from scratch. I used to do it a lot when I first became vegan, but that was when I had more time. Now, as a teacher, I don’t necessarily have less time, just less energy to…

Mushroom Stuffed Collard Greens

This is such a fresh recipe, meaning that it only contains vegetables. It’s very filling and tastes amazing. Let’s get to it! Enjoy! Source: Mushroom Stuffed Collard Greens

Vegan French Toast

Probably the best French toast that I have ever made (video for step-by-step instructions at bottom of this post. I have to say that I will definitely be making this again. I’ve played around with this recipe for the past few years and I think it’s perfect.

Chocolate + Peanut Butter Protein Balls 

These protein balls were so good after my 2.5 mi walk. They rebooted my energy and they consist of my two favorite foods: peanut butter and chocolate. Let me know if you give these a try!