by mrszang | Sep 14, 2019 | American, Breakfast
Whole Food Vegan Breakfast Skillet 2 lbs russet potatoes (large, diced)⅓ cup vegetable oil (OPTIONAL)1 yellow onion (diced)1 red bell pepper (diced)8 oz mushrooms (quartered)½ tsp garlic powder½ tsp paprikakosher salt2 cups baby spinach¼ cup parsley (chopped)1...
by mrszang | Sep 14, 2019 | American, Fall, Lunch, Soups
Vegan Pumpkin Bisque 3 tbsp extra-virgin olive oil (OPTIONAL or a 1/4 cup vegetable broth)1 white onion (chopped)1 clove garlic (minced)3 tbsp maple syrup1/2 tsp ground cinnamon1/4 tsp ground nutmeg1/4 tsp black pepper1/8 tsp cayenne pepper1 15 oz can pumpkin puree3...
by mrszang | Sep 14, 2019 | American, Lunch, Salad
Brussels Sprouts with Coconut Bacon For the salad:1 1/2 pounds Brussels sprouts (trimmed)1 Tbsp olive oil (OPTIONAL)2 shallots (thinly sliced)For the dressing:1 tbsp Dijon mustard2 Tbsp apple cider vinegar3 Tbsp lemon juice1 Tbsp maple syrup1/2 cup pecans (chopped and...
by mrszang | Sep 8, 2019 | American, Breakfast
PB & J Overnight Oats 1 1/3 cup rolled oats1 1/3 cup unsweetened almond milk4 tsp chia seeds4 tsp pure maple syrup2 tsp pure vanilla extract4 tbsp peanut butter4 tbsp jam ( or jelly of your choice) Divide all the ingredients except jam between 4 mason jars. Mix...
by mrszang | Sep 8, 2019 | Breakfast, Mediterranean
Vegan Shakshuka 1/2 tbsp olive oil (OPTIONAL, or vegetable broth)1 onion (diced)4 cloves garlic (minced)4 oz baby spinach (roughly a half bag)4 roma tomatoes (diced)1 jar marinara sauce1 red bell pepper (seeded and chopped)3 tbsp tomato paste1/4 cup plant-based...
