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:
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
- Rinse sage leaves
- Add all ingredients to food processor or blender
- Blend until smooth
- Add more water if you want a thinner consistency
- Pour into a glass jar for storage
- 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!
Always & Forever
Forever & Always