Blackeyed Pea Casserole Vegan & Gluten Free

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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

Spices:

  • Salt
  •  Black pepper
  • Paprika
  • Cayenne pepper
  • Cumin 
  • 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*

Directions:

  1. 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)
  2. While beans are cooking, cube 1 large sweet potato, and dice the onion
  3. 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)
  4. Once beans are done cooking, scoop into a large 9×13 baking pan
  5. Add cubed sweet potato, canned tomatoes, diced onion, frozen collard greens, fiesta beef crumbles , and vegan cheese
  6. Add spices and mix until well incorporated 
  7. Spoon on cornbread batter on top and sprinkle Italian seasoning and parsley on top
  8. 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!
Love Always,

Tanika Monique

Always & Forever

Forever & Always

Mashed Plantains

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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.


The mixture of plantains, coconut, and pineapple is so delicious, it will have you wishing you were on a tropical island.

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Black Beans and Hash Browns

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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:

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Tropical Chia Smoothie

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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:

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Sundried Tomato & Sage Tahini

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This is by far one of my favorite homemade salad dressings.  You can pour it over your salad or use as a spread in collard burrito wraps.  Here are the ingredients you will need:

  • 1 cup tahini (I like Ziyad brand) 
  • 1 cup water
  • Juice of 1 lemon
  • 1/4 TSP salt
  • 1/4 TSP pepper
  • 1 handful sundried tomatoes
  • A few sage leaves
  • 3-5 garlic cloves


Directions:

  1. Rinse sage leaves 
  2. Add all ingredients to food processor or blender
  3. Blend until smooth
  4. Add more water if you want a thinner consistency
  5. Pour into a glass jar for storage
  6. This dressing should last at least a week in the refrigerator.

Please let me know if you try this or any of my other recipes.

As alway, be happy, be healthy, and be the best version of you!


Love Always,


Tanika Monique


Always & Forever

Forever & Always

Vegan Honey Mustard

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One of my favorite dipping sauces way back in the day was honey mustard.  As a vegan, I haven’t been able to enjoy this sauce until recently when I decided to make my own recipe. 

What I like about this recipe is that it contains simple, natural ingredients.  For the “honey” sweetness, I like to use Medjool dates.  The almond butter may seem like an unusual addition, but trust me when I say that this sauce is bomb! Continue reading

Raw Vegan Coleslaw

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I never liked coleslaw when I was younger and ate the Standard American diet. Since I’ve been experimenting with new recipes lately, I was eager to create a version of coleslaw that I would actually enjoy.  This is by far one of my favorite raw vegan dishes I’ve made.  

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