All of my recipes come when I have a few ingredients that I need to use before they go bad. I had some week old potatoes, cans of chickpeas, and some frozen cauliflower. So I decided to make this recipe. Please note that I didn’t measure anything for this recipe. Use as much or as little of each ingredient as you like. I made a huge pot of this chickpea potato curry so I wouldn’t have to cook for the week. So if you are having a dinner party or like to meal prep, this is a recipe you surely will love! Here are the ingredients that you need:
I recently made this delicious pasta salad that I want to share with you. Like a lot of my recipes, I made a huge batch of this southwestern pasta salad so that we won’t have to cook for most of the week. You can adjust the portions to the amount of pasta salad you need. Here are the ingredients you will need:
My grandma told me that if you make black eyed peas at the beginning of a new year you will have good luck. I decided to put that theory to the test by making this dish on January 3 and then again last week. I’m a little late getting this recipe out, but I hope you enjoy as much as I did!
Here are the ingredients ou will need:
- 1 bag of dry black eyed peas
- 1 carton of low sodium vegetable broth
- 2 cans diced tomatoes
- Daiya classic blend shredded cheese
- 1 bag of beyond meat fiesta crumbles
- 1 bag frozen collard greens
- 1 onion (yellow or white)
- 1 big sweet potato
- 1 box of gluten free cornbread
- Black pepper
- Cayenne pepper
- Onion powder
- Garlic powder
- Parsley (for garnish)
- Italian seasoning (for garnish)
*Please note that when it comes to measuring spices I do not measure them. I just sprinkle by eye*
- Rinse ¾ of bag of black eyed peas then put in pot along with the vegetable broth. Cook for approximately 2 hours or until fork tender. (You can soak beans overnight or for at least 2 hours. I forgot to do this)
- While beans are cooking, cube 1 large sweet potato, and dice the onion
- Prepare cornbread mix according to package directions.(I used coconut oil instead of vegan butter and for an egg replacer I used flaxseed meal and water)
- Once beans are done cooking, scoop into a large 9×13 baking pan
- Add cubed sweet potato, canned tomatoes, diced onion, frozen collard greens, fiesta beef crumbles , and vegan cheese
- Add spices and mix until well incorporated
- Spoon on cornbread batter on top and sprinkle Italian seasoning and parsley on top
- Bake for 40 minutes or until cornbread is done and sweet potatoes have softened
You can set your oven to 375-425 degrees Fahrenheit.
You can serve with rice and top with guacamole and salsa. The second time I made this I forgot to buy collard greens and I used green onions instead of regular onions.
This is a hearty meal that the entire family will love. It will last for several days if covered in the fridge. If you are not vegan or gluten free you can substitute the beefless grounds for real ground meat, the daiya cheese for real shredded cheese, and the cornbread for jiffy mix.
Stay blessed. Stay beautiful. Stay you!
Always & Forever
Forever & Always
If you have really ripe plantains and don’t know what to do with them, then this sweet recipe is just what you need. One day I baked some plantains (recipe coming soon) and I had some really ripe ones that were too mushy to bake. Since I didn’t want them to go bad, I decided to create this recipe.
For the past two weeks this has been my favorite breakfast. We eat this almost everyday. It’s very filling and the good thing about this dish, is that you can add different toppings everyday to switch things up. I’m going to share with you the recipe for the very first day I made this dish. Without further ado, here are the ingredients you will need:
I hope everyone’s 2016 is off to a great start. One of my goals this year is to eat more healthy homemade meals. So today. I decided to make a smoothie for breakfast. I had a watermelon in my refrigerator that I needed to use. So I came up with this smoothie recipe. This made enough for me and my sister to drink. Here is the recipe:
A few weeks ago, we had a staff ice cream social. Since I don’t eat dairy, I decided to bring carob chia seed pudding for myself and a raspberry jam to share with everyone else. I was pleasantly surprised with how much my coworkers (who are not vegan) loved my jam. This inspired me to share this recipe with you.
I made an entire jar of the jam before coming to work and by the end of the social the jar was half empty!
- 12 ounces of fresh raspberries
- 3-5 pitted Medjool dates
- Juice of 1 lemon
- 1 TBS of chia seeds
- Put all ingredients in a food processor or blender
- Blend until well combined
- Stir in TBS chia seeds
- Put in glass jar
- Let it sit in the refrigerator for at least 4 hours for the chia seeds to expand
I was able to make this jam last a week. There are so many ways you can enjoy this delectable jam. I personally have topped my chia seed pudding with it and ate “banana tacos with it” (put a banana in a romaine leaf and top with almond butter and jam).
Let me know if you try this recipe and how you serve it. If you love raspberries as much as I do, check out my raspberry sage salad dressing.
As always, be happy. Be healthy. Be the best version of you possible.
Always & Forever
Forever & Always