Vegans_Playbook

Taco 🌮 Tuesday should be a weekly holiday where everybody gets to take off work to eat tacos and drink margaritas because life is good:)

Happy Taco Tuesday ya’ll!

*takebacon

Lions Mane 🦁 🍄 mushrooms in a white wine sauce over soba noodles 🍝 with and zucchini.

Simple, healthy vegan meal with the right mix of protein, carbs, fats, and veggies: baked sweet potato, rosemary roasted purple cabbage, collard greens, vegan Italian sausage.
I made extra if all of this and was able to break it into glass containers for lunches.

Banana oat pancakes with peanut butter and strawberry-pear sauce. This shhht is bananas 🍌. B-A-N-A-N-A-S...literally.

*tisbananas

White bean and asparagus flat bread with tomato and roasted pine nuts. Simple to make and delicious!

Seeded bagel with sweet pea and avocado mash topped with fresh spinach, parsley, and h**p seeds.
🥯 + 🥑 =💍

**pseeds

Tamari stir-fry over soba noodles 🥢🍝

Happy VD ya’ll, I hope you’re having one sexy dinner tonight!

#2019

Polenta tofu scramble with spinach and tempeh bacon. Put that in your pipe and smoke it... or just eat it. It is delicious.

Portobello, arugula, and Sriracha slaw tacos 🌮 nomnom 🤤

Vanilla chia pudding with almond butter, mixed berry purée, and coconut shavings.

Thanks — we made your breakfast sandwich and it was damn good 💪!

Chickpea scramble 🔶
Crispy tofu belly ⚪️
Cheddar cheese 🧀
Turmeric black salt hash 🥔
Bagel 🥯

Creamy quinoa porridge 🥣 with roasted red peppers 🌶 , spinach, and crispy eggplant 🍆 . 🙌 delish, lots of protein 🙌

Taco pizza anyone?
🌮 + 🍕= 🕺✨❣️

We made this with a gf crust, black bean base, and homemade queso. Nom nom 🤤

Grapefruit, fennel, and avocado salad with champagne citrus dressing. It tastes like Beethoven’s 5th Symphony 🎶 🎼 🎵

Cruciferous paradise! Easy, single dish meal.
Roasted Brussels, cauliflower, carrots, a little red onion, and tempeh (underneath) in a vegan maple butter chili sauce. 🔥Delectable 💥

Need a quick vegan snack? Try banana sushi!

Loaded with nuts and seeds. Slice the banana in half. Apply crunchy almond butter, then load with your favorite nuts and seeds. This one has sesame seeds, h**p seeds, sunflower seeds, unsweetened coconut flakes, and honey (use maple syrup if you do not use honey, or go without).

**pseeds

Less than 48 hours until the fun begins! It’s not too late to come play with us! Participate in the 21 day vegan challenge from anywhere, and feel amazing:) Link is in the bio.

Herbed parsnip fries and a red bean jerk burger.

Parsnip fries are a great, healthy alternative to French fries and are paleo friendly. Peel and cut approximately 2 lbs of parsnips into fries, toss with 2 Tbsp of EVOO, 1 Tsp of garlic powder, and 2 Tsp of your favorite dried herbs (I used a combo of parsley, rosemary, thyme, sage, and basil). Cook at 400 degrees until browned, I prefer them on the crispy side, and cooked them for about 15-20 minutes.

Fresh herbs are a staple in our house. Not only do they add supreme amounts of nutritional benefits, they add a ton of flavor to any dish. (Pictured herbs are cilantro and parsley)

1. Cut off the base of the stems, and place in a cup partially filled with filtered water, just like you would do with flowers.
2. Store in fridge for up to a week.
3. Cut off pieces when needed for (every) dish!
4. The cat’s name is Batman, a legendary creature!

Vegan Mac & cheese with red pepper for extra sass 💥

For the cheese sauce:
1 cup yellow potato 🥔
1/4 cup diced carrots 🥕
1/3 cup chopped onion ⚪️
2 garlic cloves ▫️▫️
1/2 cup red pepper 🌶
1/2 cup water, preferably from the pot of cooked veggies with a dollop of bouillon for added flavor 🥄
1/2 cup coconut milk🥥
1/2 cup raw cashews 🍢
4 TBSP nutritional yeast 🍯
1 TBSP lemon juice 🍋
Pinch of cayenne pepper 💥
Pinch of paprika 🔥
Salt to taste 🎇

Boil potato, carrot, onion, garlic, pepper, and cashews (only if you do not have a vitamix or blendtec, otherwise, leave them raw and throw in at the end). Cook vegetables until soft. Feel free to add a dollop of vegetable bouillon for extra flavor.

Once soft, blend all ingredients together, along with coconut milk, water (from cooked vegetables), nutritional yeast, lemon juice, and seasonings. Pour over cooked macaroni and enjoy!

Here is a great article about choosing healthier proteins from the January 28, 2019 issue of Time Magazine. Worth a read!

http://time.com/5505442/healthy-protein-plant-meat/

Sweet potato 🍠 and kale 🥬 hash. Great for breakfast, and if you’re on the go, throw it in a wrap to make a breakfast burrito 🌯!

Paleo friendly zucchini noodles with lemon tahini sauce and chickpeas 👋 👋 Add a vegan quorn patty for more protein if wanted.

For the tahini sauce:

3 Tbsp Tahini
2 Tbsp water
1 squeezed lemon
1/4 Tsp cayenne pepper
1/4 Tsp garlic powder
1/2 Tsp cumin
1/2 Tsp smoked paprika
1/2 Tsp maple syrup
Salt and pepper to taste

For the roasted chickpeas:
Cook (1 can) of drained and dried chickpeas for 40-45 minutes. Once crispy, mix all ingredients together:
1 Tsp sesame oil
1/2 Tsp garlic powder
1 Tbsp EVOO
1 Tsp of sesame seeds
Salt to taste

Here is some great game day food— slow cooker bourbon pulled seitan (gluten) on an onion bun! 🏈

Throw all ingredients in a slow cooker and cook on low for approximately 2 hours.

16 ounces seitan
1/2 Tsp paprika
1 /2 Tsp cumin
1 Tsp garlic powder
1 Tsp onion powder
1/2 Tsp black pepper
1/4 Tsp cayenne pepper
3/4 cup packed brown sugar
1/2 cup bourbon
1/4 cup water
1/3 cup Apple cider vinegar
1 cup BBQ sauce

🏈

Almond ricotta tomato toast; a tasty snack or meal prepared in 10 minutes.

Almond Ricotta recipe borrowed from , thank you!

2 cups slivered blanched almonds
3 tsp nutritional yeast
2 Tbsp lemon juice
1/2 tsp sea salt
1 dash garlic powder
3/4-1 cup water
2-3 Tbsp fresh basil, oregano, or parsley

Blend all ingredients together, and adjust ingredients to taste. Place in fridge to firm up, or serve as is!

Breakfast in a hurry, pulled from already prepared items comes together quite nicely. Squash “tenderloin”, quorn vegan cutlet, sweet potato spirals, over a fresh bed of spinach. Sprinkled with nutritional yeast. Breakfast of champions😉!

It might not look the most appealing, but this is a melt in your mouth Cajun cauliflower roast that will keep you coming back for more! Here you go 👌

Preheat the oven to 400 degrees.
For the Cajun sauce— these are not exact measurements as it was all done to taste, but play with it.
2 TBSP tahini
1 squeezed lemon
1-2 TBSP of water, enough to create a creamy texture
1 TBSP olive oil
1 TSP smoked paprika
1/4 TSP celery salt
1/4 TSP garlic powder
1 TSP cumin
1 TSP chili powder
1/4 TSP Mediterranean blend (mostly oregano)
Pepper to taste
Sriracha hot chili sauce to taste, some like it hot 🥵!

Blend all ingredients together until creamy. Over a cast iron pan, pour sauce into the stem side of the cauliflower so that it can get into the cracks. Then flip over and pour onto the top. Place a water filled pan onto the bottom rack of the oven so that it will help steam the cauliflower. Then place the cauliflower on the top rack. Cook for about 50-60 minutes, and broil for the last 2. Voila!

Pappardelle pasta with beet ribbons, peas and roasted mushrooms in a creamy pesto sauce. 👌

Sautéed broccoli florets are amazing, but did you know that the marrow inside the broccoli stems are the best part?! 🥦 🥦 🥦
The skin on the stem is tough and needs to be peeled off. Peel until there is no fibrous skin left. Then sauté, or roast in the oven until soft.