Breakfast recipes

VEGAN BUTTERMILK PANCAKES

INGREDIENTS:

1 cup all-purpose flour or gluten-free flour
2-tablespoon organic cane sugar (to ensure its vegan)
1-tablespoon baking powder
½ teaspoon salt
1 cup almond milk
1-tablespoon apple cider vinegar
1-teaspoon vanilla extract

HOMEMADE VEGAN BREAKFAST SAUSAGE

INGREDIENTS

1 cup cooked brown rice
¾ cup rolled oats
2 tablespoons whole-wheat flour
1 tablespoon ground flax seeds
3 tablespoons water
3 tablespoons molasses
2 tablespoons grapeseed oil (divided)
2 tablespoons nutritional yeast
1 ½ teaspoons tamari, soy sauce or coconut aminos
½ teaspoon red pepper flakes (or more if desired)
½ teaspoon black pepper
1½ teaspoons ground sage
¼ teaspoon nutmeg
¼ teaspoon thyme
1 tsp liquid smoke

HOMEMADE VEGAN BREAKFAST SAUSAGE

Vegan Buttermilk Biscuits

INGREDIENTS:
1 cup unsweetened PLAIN almond milk
1 Tbsp vinegar or fresh lemon juice
2 cups unbleached all-purpose flour
3 tablespoons of organic cane sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
4 Tbsp non-dairy, unsalted butter (I use Earth Balance)

HOMEMADE VEGAN BREAKFAST SAUSAGE

3 INGREDIENT, FLOURLESS VEGAN PANCAKE FRITTERS OR WAFFLES

INGREDIENTS:
Medium banana
1/2 cup rolled oats
2 1/2 – 3 tablespoons of non dairy milk (I use hemp milk or ripple half & half original)
Field Roast Vegan “Smoked Apple Sage” Sausage
Non Dairy Whipped Cream
Fresh Fruit of choice
Grapeseed oil

HOMEMADE VEGAN BREAKFAST SAUSAGE

Vegan Zucchini Breakfast Cups

INGREDIENTS: Nonstick cooking spray
2 medium zucchini
1 Bottle of Plant Based “JUST EGG” or 6 eggs (NOTE: IF USING REGULAR EGGS BAKE FOR 18-20 MINS OR UNTIL SET)
1/2 cup shredded non-dairy/vegan cheddar style cheese (I used “Violife” brand) or cheese of your choice
1/3 cup crumbled vegan sausage (I used Field Roast smoked apple sage)
1/2 cup fresh spinach, chopped 1/4 cup bell pepper, diced 1/4 cup ripple vegan half & half Original Salt, to taste Pepper, to taste
lunch Recipes
veganquic

1 SKILLET VEGAN QUICHE

INGREDIENTS:

Grapeseed or Olive oil, to taste
1 bunch small asparagus, trimmed and chopped into 2 inch pieces
2 cremimi mushrooms, sliced then cut in half (optional)
½ cup diced onion
2 mall cloves of garlic, minced
2 teaspoons salt, divided
2 teaspoons freshly ground pepper, divided
8 tablespoons unsalted butter
2 cups all-purpose flour
½ teaspoon baking powder
¾ cup vegan Parmesan cheese, grated and divided
¼ cup cold water
1 whole container of “JUST EGG”
1/3 vegan sour cream or coconut yogurt, plain/unsweetened
2/3 cup “RIPPLE” Original plant based half & half
1 ½ cups non-dairy shredded  “Follow Your Heart” smoked Gouda or “Viola Life” cheddar cheese
1 cup cherry tomato, halved

 
 
macroni salad

VEGAN SPIRAL PASTA SALAD

INGREDIENTS:
Tri-colored spiral veggie pasta
One tomato chopped
¼ – ½ cup chopped red onion
½ can olives sliced
½ cup of drained chickpeas
¼ – ½ cup cilantro, chopped
Pink Himalayan salt to taste Pepper to taste
Squirt of agave
DRESSING
¾ cups vegan mayo of choice
¼ cup Italian dressing 4 tablespoons nutritional yeast
Mac&Cheesee2

One Pot 15 Min Vegan Macaroni Cheese

(Serves2-4)
INGREDIENTS:
8 ounces (half pack/box) small macaroni elbows or pasta noodles of choice

1 pack “Follow Your Heart” American Style Slices (remove 2 slices) than grade the remaining block with a cheese grater

½ pack of “Violife” Cheddar shreds

½ pack of “Violife” Mozzarella shreds

1 ½ cups plant-based milk (I use ¾ cup almond & ¾ cup hemp)

1 tablespoon vegan butter (optional)

2-3 tablespoons nutritional yeast

1 tablespoon of vegan sour cream (you can use unsweetened/plain coconut or cashew yogurt)

This marries the cheese flavors together and adds a hint of creaminess that makes it super delicious
2 pinches of pepper
Salt to taste.

Dessert Recipes

vegancookies

VEGAN CHOCOLATE CHIP COOKIES

INGREDIENTS:
½ cup organic cane sugar (to ensure its vegan)
¾ cup organic brown sugar (to ensure its vegan)
1-teaspoon salt
½ cup Miyoko’s Cultured Vegan Butter; slightly melted
1 vegan egg (1 tablespoon Bob Mill egg replace + 2 tablespoons water ~ prepared according to package) or 2 tablespoons “JUST EGG”
1-teaspoon vanilla
1 ¼ cup all-purpose flour
½ teaspoon baking soda
4 ounces dairy free semi sweet mini Chocolate chips (I use the “ENJOY LIFE” brand)
4 ounces semi sweet chocolate chunks or dark chocolate chips (I use the “ENJOY LIFE” brand)
heavenlyvegan

KIM’S HEAVENLY VEGAN PEACH COBBLER

INGREDIENTS:
Pie crust for double crust pie (take out of fridge 20 mins before you start)
3 pounds medium peaches peeled, pitted, and cut into 1/4 inch slices
2 tablespoons cornstarch
1 -1 1/4 cup organic cane sugar or [“Lakanto” monk fruit sweetener~sugar-free option] (START WITH 1 CUP TASTE TO SEE IF ITS SWEET ENOUGH, IF NOT ADD THE REST OF THE SUGAR A LITTLE AT A TIME UNTIL YOU REACH YOUR DESIRED SWEETNESS) 2 teaspoons fresh lemon juice 1/2 teaspoon of ground cinnamon, plus more for the top of the crust 6 tablespoon (3/4 stick) of vegan butter, chilled, cut into small pieces Preheat oven to 375 degrees. Lightly butter an 8-inch square baking dish.
veganvegtarinicecake

VEGAN/VEGETARIAN STRAWBERRY ICEBOX CAKE

INGREDIENTS:
1 Box Organic Honey Graham Crackers or Graham Crackers of choice (You will need 1 1/2 packs from the box)
10-12 Organic Strawberries; cleaned and dried
1 Tub “So Delicious” Dairy Free CoCo Whip ~ Coconut Whipped Topping
1 Can Light Coconut Milk or non-dairy milk of choice (I used 365 Brand Coconut Milk)
1 Box 365 Brand Organic Vanilla Instant Pudding or Simply Delish Vanilla Instant Pudding; prepared according to package
1 Tablespoon of Maple Syrup
TOOLS:
1 8×8 square glass baking dish or disposable aluminum pan with or without top
1 Whisk or electric hand or bowl mixer
1 silicone or rubber spatula

Dinner recipes

ques23

VEGGIE QUESADILLA

(Serves1-2)
INGREDIENTS:
1-pack vegan-friendly flour tortillas
2 tablespoons vegan butter of choice or Grapeseed oil
½ cup + a little more Violife
Vegan Cheese Shreds; Cheddar or Mozzarella or both
1 small red on
ion; thinly sliced 1 tomato diced; reserve some for toppings
a handful of baby arugula, spinach, or baby kale (I USUALLY ADD ABOUT 6-7 LEAVES. ADD AS LITTLE OR MUCH AS YOU LIKE
1 field roast “smoked apple sage sausage”; diced/crumbled (optional) or vegan meat of choice or vegetable of choice Non-dairy sour cream
¼ cup fresh cilantro chopped Guacamole homemade or store-bought
image1

Vegan Marinated Steak Mushrooms w/ Vegan Garlic Mashed Potatoes, Gravy & Spinach

INGREDIENT:

MARINADE & MUSHROOMS
3-4 Portobello Mushrooms
1/3 cup grapeseed oil
oil free? Sub out the oil for vegetable broth
3 1/2 Tablespoons balsamic vinegar
2 tablespoon minced garlic
1 tablespoon lime juice
1 tsp black pepper
pinch of salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dill
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoon A1 Steak Sauce
2 teaspoon Worcestershire Sauce
1/2 cup vegetable broth/stock

chili

VEGAN BLACK BEAN CHILI

1-10oz Package Beyond Meat “Beefy” Crumbles (take out of freezer 10-15min before use)
3 teaspoons cumin; divided
3 teaspoons garlic powder; divided
3 teaspoons onion powder; divided
2 teaspoons chili powder
2 cloves minced garlic
2 Bay Leaves
1-2 squirts of agave
1 Pack McCormick’s Organic

Chili Seasoning or Brand of your choice
3-4 brown or white cremini mushrooms sliced (optional-but so delicious)
¾ cup chopped onions
¾ of a bell pepper, chopped
Half can stewed tomatoes, roughly chopped
2 cans organic black beans; drained and rinsed
2-4 cups vegetable broth (start with 2 cups then add more for desired consistency- depends on how thick or thin you want your chili) (I used 4 cups)
1 15oz can tomato sauce or 2 8oz cans
Grapeseed oil
TOPPINGS
Vegan sour cream or (plain/unsweetened coconut or cashew yogurt)
Vegan cheese shreds
Diced scallions (green onions)-optional

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“I help introduce the vegan curious, ease into a more plant based lifestyle with no judgement and deliciously satisfying meals even for the most avid meat eaters, so that they have more energy, mental clarity, and a healthier life.

Unlike many who focus primarily on recipes alone, I teach you how to cook, bake and eat plant based through live video, community, connection, and recipes!”