- In a high speed blender combine all cashew crema ingredients and blend until smooth and creamy. Pour into a bowl and set aside until ready to use.
- Wash your yukon gold potatoes really well. Chop them into REALLY small cubes.
- Place the potatoes into a medium sized pot and cover them with 4 cups of water. Turn on heat to medium-high, and boil for 10 minutes or until soft.
- Drain the potatoes and then heat a non stick pan on medium heat. Add soyrizo to the pan and saute for 1 minute, then add potatoes. Mix well and saute for 7 minutes. Then turn off heat.
- Prepare toppings. Chop red onion really small, quickly sauté the corn, and slice fresh avocado. Set all toppings to the side until ready to use.
- In a small bowl, combine masa harina and salt; stir in warm water. Knead until mixture forms a ball.
- Divide the dough into 10 small balls and cover them with a damp paper towel to keep them from drying out.
- Preheat a nonstick griddle over medium-high heat.
- To form the sopes, grab a ball of dough and flatten it to make a small circular disk. Should be about a 1/4 inch thick.
- The next step is optional.
- Dip your index finger into the avocado oil and lightly coat each side of the sope. You can omit this step if you have a great non stick pan.
- Heat a non stick griddle/ pan of medium to high heat. Once hot, place sope and cook for 1 minute on each side.
- Remove the sope and let it cool for about 30 seconds. When the sope is cool enough to handle (it should still be hot but manageable), pinch the edges using your thumb and index finger to create a little boat.
- Cover the sope with a towel and repeat until all sopes are cooked.
- Top each sope with a spoonful of refried beans, followed by spicy potato mixture, a sprinkle of red onion & corn, a slice of avocado and lastly a drizzle of cashew cream.
Makes 10 Sopes
For the corn cake
- 2 cups masa harina ( I used this one, but I have also used this brand too!)
- 1 teaspoon salt
- 1 1/2 cups warm water
- 1 tbsp avocado oil or any oil of your choice (optional)
- 1 1/2 cup Refried beans (store bought or home-made…which I recommended)
For the spicy potatoes
- 2 cups Yukon gold potatoes, chopped
- 6 ounces soy chorizo (I used trade joes)
For the cashew crema
- 1/2 cup raw cashews (soaked for 1 hour)
- 1/4 cup + 2 tbsp water
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- crack black pepper
- 1/2 tsp garlic powder
- juice of 1/2 lemon
Other toppings
- 1/2 cup corn
- 1/4 cup chopped red onion
- small bunch cilantro
- Salsa
- Avocado
There here and I couldn’t be more excited! MEXICAN VEGAN SOPES! A corn cake loaded with refried beans, spicy potatoes, cashew crema, red onion, corn and avocado. What is not to love about this. If you can’t wrap your head around a corn cake, think thick, moist corn tortilla. The corn cake is simply made out of corn flour and water!
Mexican sopes can be topped with a variety of veggies! Feel free to add any your heart desires. I have done some with mushrooms, bell peppers and squash too!
Vegan Mexican Sopes
- Heat a large pot on medium to high heat. Chop onion really small then add to the pot and cook till it’s softened and fragrant, cook for about 5 minutes.
- Add the minced garlic and grated ginger and let them cook for about 3 minutes.
- Whisk in the broth, coconut milk, soy sauce, turmeric powder, curry paste and maple syrup, Whisk all together, then add the kabocha squash, and cubed tofu. Simmer for 10 minutes.
- After the 10 minutes, add broccoli, mushrooms, eggplant and carrots. Simmer for an additional 10- 12 minutes or until all the vegetables are cooked. You can adjust seasoning by adding more soy sauce or curry paste if desired.
- After the soup is ready, add your noodles of choice. I used brown rice pho noodles. The package directions said the noodles only needed 1 minute to cook. So I just added them in and brought the soup to a boil for 1 minute. Then removed from heat. (make sure to follow the directions on your noodles package.)
- Once ready to serve, pour into a deep bowl and finish it off with a sprig of cilantro and a squeeze of lime juice and enjoy!
Serves 6-8
- 1 yellow onion
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 (13 ounce) cans of light coconut milk
- 48 ounces low sodium vegetable broth
- 2 tbsp yellow curry paste
- 2 tbsp soy sauce or Tamari
- 2 tbsp maple syrup or cane sugar
- 1/2 tbsp turmeric powder
- 1/2 kabocha squash, cubed
- 10 ounces super firm tofu, cubed
- 1 cup broccoli florets
- 1 cup mushrooms, sliced (I used portabello)
- 1 cup carrots, chopped
- 1 cup eggplant, chopped
- 8 ounces brown rice pho noodles (or any of your choice)
Winter seems to be approaching and so does cold season! I recently caught a cold and this One Pot curry noodle soup GOT ME THROUGH IT! This soup is ridiculously easy and SO DELICIOUS. It is warming, comforting and full of nutrients. I seriously had it for breakfast AND dinner one day! It is THAT GOOD!
The vegetables I used could be easily swapped for your favorites! I used brown rice pho noodles and they worked perfectly. Although feel free to use ramen noodles or regular rice noodles.
One Pot Curry Noodle
- Preheat oven to 350F.
- Cut sourdough bread into cubes, place on a baking sheet lined with foil or parchment paper. Sprinkle over onion powder, garlic powder and salt. Place in the preheated oven for 10-15 minutes or until golden.
- In a medium sized bowl combine all dressing ingredients and whisk together until well combined.
- Roughly chop romaine lettuce, place in a large mixing bowl.
- Once ready to serve pour dressing over, toss, add croutons and a extra crack of black pepper and enjoy!
Serves 4-6
- 3 hearts of romaine lettuce
For the dressing
- 3 cloves garlic, crushed
- 2 tablespoons dijon mustard
- 1 1/2 tbsp vinegar
- 4 tbsp tahini
- 1/2 cup water
- Juice of two lemons
- 1 1/2 tsp onion powder
- 3 tbsp nutritional yeast
- 1 tsp salt
- 1/4 tsp pepper
For the croutons
- 4 slices sourdough bread
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1 tsp salt
There is nothing better then a classic crisp salad with a creamy dressing and crunchy croutons! I mean I am pretty sure nearly everyone loves a good Caesar salad. I created a simple Caesar salad dressing that seriously taste like the REAL DEAL! It happens to be oil free and miles healthier then a traditional caesar dressing!
CROUTONS are a must and probably is the most exciting part! Simply chopped up some sourdough bread and sprinkled over some onion & garlic salt, threw it in the oven and you have yourself some delicious croutons!
Vegan Caesar Salad
- Preheat oven to 425F.
- Heat a large pan on medium to high heat.
- Mince onion and garlic. Once the pan is hot add them both to the pan along with 1/4 cup of vegetable broth, stir, add salt and pepper and let cook for 3 minutes.
- Chop carrots, mushrooms and tempeh into very small pieces then add to the onion and garlic along with another 1/4 cup of vegetable broth. Cook for 7 minutes.
- Add 2 tbsp of all purpose flour to the vegetable tempeh mixture. Stir and cook for 1 minute. Then add 2 cups of vegetable broth, frozen corn and frozen peas. Stir again and let cook for 10 minutes or until vegetables are fully cooked and sauce has thickened. Add salt and pepper to taste.
- Once the vegetable / tempeh mixture & the mashed potatoes are ready place veggie mixture on the bottom of a large skillet or baking dish then spread the potatoes over and smooth with a spoon. Take a fork and rough up the top a bit.
- Place the skillet on a baking sheet, then place it in the oven and bake for 20 minutes
- Garnish with a sprig of thyme and a crack of pepper and serve warm.
Serves 8
For the filling
- 1 small yellow onion
- 2 cloves garlic
- 8 ounces cremini mushrooms
- 8 ounces tempeh
- 1 cup carrots, chopped (I used about 2 1/2 large carrots)
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tbsp all purpose flour
- 2 1/2 cups vegetable broth
- 1 small bunch of thyme (optional)
- Salt (to taste)
- Pepper (to taste)
SHEPHERD’S PIE TIME! I have to admit… I didn’t necessarily grow up eating shepherd’s pie but what is NOT to love about mashed potatoes + gravy + the amazing combo of peas, corn and carrots? This is inspired by my (not so little anymore) little sister! She is home from college for thanksgiving week and she says she’s DEPRIVED from good food. As probably every college kid is! So as thanksgiving is approaching us, she requested a shepherd’s pie… I knew I had to whip up a vegan version!
Traditional shepherd’s pie has ground beef. While you could use a vegan ground beef in replacement… I chose to keep it simple and on the healthier/ lighter side! I included mushrooms and tempeh in replacement of the ground beef, and then created a simple gravy made with a little flour and vegetable broth.
This is perfect for the holidays! I am really excited for you guys to try this one. It is perfect to take to your thanksgiving dinner or a holiday party.
Best Vegan Shepherd's Pie
- Cook pasta noodles according to the directions on package, drain and set aside until ready to use.
- In a medium sized bowl, place dried tomatoes with 2 cups room temperature water. Set aside until ready to use.
- Chop cauliflower into small florets.
- Bring a large pot of water to boil. Once water is boiling add cauliflower florets and boil for 10 minutes or until cauliflower is tender and cooked.
- Meanwhile chop onion into very small pieces & mince garlic.
- Add both onion and garlic to a large pan and cook for 3 minutes or until soft and fragrant. Add 1 tbsp of water (at a time) to the pan throughout cooking process to prevent onions and garlic from sticking to the pan.
- Add chopped asparagus and sliced mushrooms to the pan and cook for an additional 6-7 minutes. Season with salt and pepper to taste.
- Drain the water from the bowl of tomatoes, roughly chop the tomatoes and set aside.
- Once cauliflower is cooked, place it in a high speed blender along with almond milk, raw cashews, half the chopped (soaked) tomatoes, salt and pepper and blend until smooth and creamy.
- Pour the sauce into the pan with the vegetables, as well as the remainder of chopped (soaked) tomatoes and stir. Cook for 5-7 minutes. Add nutritional yeast, salt and pepper to taste. You can add any extra almond milk if you feel that sauce is too thick.
- Add your pasta to the sauce , mix in and let heat through for 5 additional minutes. Serve warm with an extra sprinkle of nutritional yeast or vegan parm!
Serves 6
- 1 lb pasta noodles of your choice
- 2 garlic cloves
- 1 small onion
- 2 cups mushrooms
- 9 ounces asparagus
- 2 cups sun dried or dehydrated tomatoes
- 1 head Cauliflower
- 1 cup raw cashews
- 2 cups almond milk
- 3 tbsp Nutritional yeast
- 1 tsp salt (adjust to your liking)
- 1/4 tsp pepper
There is no need for heavy whipping cream for pasta to be decedent and creamy! Cashews and cauliflower can do the trick! I have an obsession for creating pasta dishes that are creamy and oh so delicious. I like the challenge in taking on dishes that typically need loads of dairy!!! You may be thinking okay there is no way this could taste like the real deal? IT CAN I PROMISE. I grew up eating the BEST pasta dishes. My mother would make so many variations of delicious and decedent pasta dishes that she would learn in her cooking classes. YEP! my mom took cooking classes when I was growing up. She has always loved hosting dinner parties opening up our home for holidays and really any time of the year. So she LOVED having new dishes to make & serve to friends and family. This pasta dish is inspired by one my mom would make… this was one of her go to’s because everyone would RAVE about it. All I knew going in… is that this pasta dish was creamy, had asparagus and mushrooms and of course delicious sun-dried tomatoes. Thats all I knew and I ran with it!
I LOVE sun-dried or dried tomatoes. These in particular are dehydrated tomatoes! They’re so delicious just to snack on. I like purchasing dehydrated tomatoes vs sun dried tomatoes because they’re more versatile. I can snack on them or soak them in water and blend them into a sauce! Here are the ones I used: Karen’s Naturals.
You can feel free to throw any veggies into this dish but I love the combination of mushrooms and asparagus in the creamy pasta sauce.
The creamy sauce consists of cauliflower, cashews, nut milk and a good helping of nutritional yeast! nutritional yeast is an inactive yeast. It has a cheesy & nutty flavor that works perfectly in pasta dishes or any “cheese” sauces! It is my best friend in the kitchen. I am very excited for you guys to try this one! Make sure to snap a photo and tag me on Instagram! I love seeing your photos. It makes my day.
Creamy Sun-dried Tomato Pasta
- Thoroughly rinse rice until water runs clear & cook rice according to the directions of the package of rice. You can do all white rice or all brown or do half and half like I did. If you do half and half, make sure to make them separately.
- Meanwhile, rinse mushrooms and dry them with a paper towel. Slice the mushrooms into 1/2 inch slices. Place the mushrooms in a bowl and add 3 tbsp of tamari or soy sauce, crushed garlic and mix with a spoon until everything is well combined. Cover and set in the fridge for 25 minutes.
- Slice avocado into thick slices & slice carrots into thin strips or use a julienne peeler.
- In a large pan over medium heat add marinated mushrooms and saute for 3 minutes. Then add asparagus to the pan and cook both the asparagus and mushrooms for 10 minutes or until both are tender. Turn off heat and let vegetables cool.
- Let rice thoroughly cool and transfer to nonmetallic bowl. Fluff with a fork to let extra heat release.
- Mix vinegar, sugar, and salt until dissolved and pour into rice, gently mix rice to incorporate seasoning.
- Lay out a large piece of plastic wrap, then lay seaweed paper over it with rough side facing up, apply rice to nori sheet covering all edges. Apply rice 1/2″ thick.
- Layer veggies on bottom of nori & roll carefully with the plastic wrap, tightening with hands as you roll.
- Slice with a sharp knife.
- Season with sesame seeds if desired.
- Use Soy Sauce dipping and enjoy!
Serves 4
- 3 cups mushrooms
- 10 ounces asparagus
- 2 avocados
- 10 ounces carrots
- 1 cup uncooked white rice
- 1 cup uncooked brown rice
- 3 tbsp tamari or soy sauce
- 2 cloves garlic, crushed
- 1 tbsp rice vinegar
- 1/4 tsp salt
- 1/2 tbsp cane sugar
- 1-2 tbsp sesame seeds (optional)
GUESS WHAT? Veggies other then cucumber and avocado can go amazing in vegan sushi. Garlicy mushroom, asparagus and avocado sushi for the win!
I have a serious love for mushrooms! If you’re not a mushroom lover, feel free to use eggplant or any other veggie your heart desires… just make sure its a veggie you can marinate & cook! I marinated the mushrooms in Tamari (gluten free soy sauce) and crushed garlic. SO YUM!
I learned how to make sushi when I was very young. I began cooking at the age of 10! I remember learning how to make / roll sushi from a “how to sushi” book. Ever since learning, I swore I was a sushi chef and even taught my 5th grade class how to make sushi too! haha. It seems complicated but its actually quite simple!
Sushi can be SO versatile. Seriously any veggie can join the party. I like to switch it up depending on the veggies I have in my fridge! Another way I keep it interesting is by changing up the rice. While short grain white rice is the traditional rice used in sushi, I like to do half white and half brown rice! Get creative and have fun with it!
Garlic Mushroom Asparagus Sushi
- Prepare all your vegetables and the tofu. Peel the carrot and clean the squash, then chop all the vegetables into bite sized pieces.
- Cook your noodles according to the directions on its package.
- In a large pot add the two containers of vegetable broth, 4 cups of water, soy sauce, vegan bouillon, curry powder and bring to the boil. Add the squash or potato and simmer for approx. 7 minutes.
- Then add the rest of the vegetables and simmer for a further 7 minutes. Lastly add the tofu and simmer for an additional 1 minute then serve. Serve with a wedge of lime, sprinkle of micro greens and sesame seeds.
Serves 4
- 2 (32 ounce) low sodium organic vegetable broth
- 4 cups filtered water
- 1 tbsp curry powder
- 2 tbsp soy sauce (low sodium)
- 1 tbsp vegan bouillon
- 8 ounces ramen noodles
- 1 (14 ounce) extra firm tofu, cubed
- 1 small kabocha squash or 3-4 golden potatoes, cubed
- 1 cup broccoli florets
- 1 zucchini
- 1 cup snow peas
- 1 cup cauliflower florets
- 1/2 cup purple cabbage, shredded
- 2 carrots, chopped
- 1/2 cup micro greens (optional)
- sesame seeds (optional garnish)
I recently went to San Francisco and ate at an amazing vegan Japanese restaurant where I enjoyed a big bowl of veggie Japanese curry soup. It was perfect on a windy / chilly afternoon. It was one of my most favorite meals I ate while in San Francisco. I knew when I returned home, I would have to replicate it… & so here it is! I am so excited to share this SUPER EASY recipe.
This bowl of goodness is so nourishing, packed with nutrients, color and vibrancy. You can add different veggies and get creative with how you cut them. I ended up using ramen noodles but feel free to use udon, edamame noodles or rice noodles. Really, any noodles your heart desires.
Japanese Curry Soup
- Cook your brown rice according to the directions on the package or you can use my method / ration. 1 cup uncooked brown rice + 1 1/2 cups water.
- Heat skillet over medium heat. Once hot add raw pumpkin seeds and toast for 5 minutes. Make sure to keep an eye on them to avoid burning! Constantly mixing them around in the pan. Let cool and set to the side.
- Chop sweet potatoes into really small pieces, and set aside.
- Heat the same skillet over medium heat. Once hot, add chopped onion + 2 tbsp water. Sauté for 5 minutes, or until onion is translucent, adding 1-2 tbsp of extra water throughout cooking process. Add sweet potato to the chopped onion and cook for 20 minutes or until sweet potatoes are fully cooked and soft. Throughout cooking process add 1/4 cup of water at a time. Once all the water evaporates, continue to add more water until the sweet potatoes are done cooking. Season with salt and pepper. Once sweet potatoes are done, turn off heat and set aside to let cool.
- Once pumpkin seeds are cooled, add to blender or food processor with bread crumbs, cumin, paprika, salt, pepper and blend until a fine meal. Pour this mixture into a large bowl and then add garbanzo beans to the food processor or blender. Pulse until beans begin to break up and become a crumbly mixture.
- In the large bowl of pumpkin seed/ bread crumb mixture, add cooked rice, garbanzo beans, sautéed onion & sweet potato, dijon mustard and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms.
- Grab a large handful of mixture into your hands, should be around 1/2 cup, press down to pack firmly, & flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling. Should make 6 large patties.
- Heat the same skillet you used earlier to medium heat. Once skillet is hot, add your burgers only as as many as will comfortably fit in the pan.
- Cook for 3-4 minutes or until well browned on the underside, then flip gently and cook for another 3 minutes.
- Remove burgers from heat to let cool slightly, and prepare the toasting of the ciabatta bread, slice the avocados and onion, and prepare your sauces.
- Assemble burgers to your liking and enjoy!
Serves 6
For the burger
- 2 cups chopped sweet potato
- 1/2 large onion, chopped
- 1 cup raw pumpkin seeds
- 1 cup whole wheat bread crumbs
- 1 cup brown rice, cooked
- 1 (15 ounce) can garbanzo beans
- 3 tbsp dijon mustard
- 1 tbsp cumin
- 1tbsp paprika
- 1 tsp salt
- 1/2 tsp pepper
For the toppings
- Mini ciabatta bread rolls
- avocado
- Red onion
- Arugula
- Ketchup
- mustard
- vegan mayo
These are SO delicious! Since I was a little girl (meat eater days) I always enjoyed or gravitated towards a veggie burger. They’re just so tasty, flavorful & complex in texture and taste. Oh and the best part, they’re HEALTHY FOR YA! Veggie burgers are so versatile…you can change up the veggies, seasonings, nuts,seeds that go all into it. I love experimenting with veggie burgers but as some of you may know I am a bit of a perfectionist went it comes to my recipes. So finally…I want to share THIS veggie burger with you guys because it is by far the best to date. It includes sweet potatoes, pumpkin seeds, brown rice, chickpeas and a few extra ingredients to make it the fabulous burger that it is!
Hey, why not double it up?
So when I think of the fall time I of course think of pumpkin seeds! There is nothing better then freshly toasted pumpkin seeds! I blended these little guys up, popped them into the food processor and blended with breadcrumbs to help bind & also give a kick of roasted smokey flavor to the burger!
Sweet Potato Burgers
- Preheat oven to 375 degrees F.
- Chop kabocha squash into cubes and carefully cut off the skin. Place squash cubes in a steamer and steam for 10 minutes or until squash is soft and tender.
- In a large pot boil water, add the pasta and cook according to the directions on the package of pasta.
- In a blender combine steamed kabocha squash, cashews, garlic powder, onion powder, nutritional yeast, water, almond milk, salt and pepper. Blend until smooth.
- In a medium sized bowl place frozen broccoli and add 1 cup of water or enough water to cover all the broccoli. Place broccoli in the microwave for 2 minutes. The goal is to thaw the broccoli…it will continue to cook in the oven. (If you’re using fresh broccoli you can skip this step.)
- Once pasta noodles are cooked, sauce is ready and the broccoli is thawed…In a large bowl, combine all three items and mix well until all the noodles are coated with the sauce.
- Pour into a baking dish and sprinkle the bread crumbs over. Place in the oven and let bake for 12-15 minutes or until bread crumbs are golden.
Serves 4
- 1 pound pasta (any kind)
- 1/2 cup bread crumbs
- 1 1/2 cups chopped (frozen) broccoli
For the sauce
- 2 cups steamed kabocha squash or butternut squash
- 1/3 cup raw cashews (soaked over night in filtered water or for at least 3 hours)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup nutritional yeast
- 1 cup water
- 1/2 cup unsweetened almond milk (or any plant based milk)
- 1 tsp salt
- 1/4 tsp pepper
Fall is my favorite season! While we don’t really get much of actual fall weather here in San Diego, There is nothing that stops me from still joining in on all the fall festivities in making fall inspired recipes. I am totally in love with every type of squash out there! Luckily the San Diego farmers markets have SO many squash varieties from traditional pumpkin & butternut squash to delicata & kabocha squash. So its time to make some squash “cheese” sauce…
Kabocha squash is one of my favorite squash varieties! It is creamy, slightly sweet and SO DELICIOUS. It has a slight starchiness to it like a potato but flavor similar to pumpkin. If you cannot get your hands on one, you can use butternut squash instead! I decided to add broccoli into the mix & it was a great decision. I always see other genius people putting broccoli into their Mac n cheese and I was at first skeptical…but once I tired it, I immediately understood the method to their madness.
Fall Mac n' Cheese Bake
- Dice tomato and onion into very small pieces.
- Heat a large nonstick pan on medium heat, once hot add onion and crushed garlic to the pan. Sauté for 3 minutes or until onion and garlic become fragrant. (I add 1-2 tbsp of water throughout the sauté process to prevent sticking to the pan.)
- Add tomatoes to the onions and garlic and cook for 3 minutes.
- Meanwhile remove tofu from the package. Wrap tofu in a clean dish towel and squeeze with hands to remove excess water. This should take 15 seconds.
- Place the tofu in a large bowl, use your hands to crumble into small pieces. Add turmeric, paprika, salt and pepper to the tofu and mix with hands ensuring that the tofu pieces are well coated.
- Add tofu to the tomato and onion mixture. Cook for 10 minutes, mixing mixture with a spatula throughout the process.
- Once it has been 10 minutes turn heat off, sprinkle the two tbsp of nutritional yeast over the tofu scramble & give another good mix with your spatula.
- Heat a large skillet or pan over medium to high heat. Once really hot, Grab a corn tortilla and lightly wet the tortilla (on both sides) with water then place on the pan. (Wetting the tortilla will ensure for really soft tortillas.) Heat for 20-30 seconds on one side then flip. Heat for an additional 20-30 seconds then take off the pan. Place the heated tortilla in between a folded kitchen towel to keep warm while you heat the remainder tortillas.
- Once you’re ready to assemble simply scoop a generous amount of Mexican scramble on to the corn tortillas and finish off with a (optional) slice of avocado, squeeze of lime, chopped cilantro and a spoonful of salsa & enjoy.
Serves 3
- 1 14 ounce package of extra firm tofu
- 3 tomatoes
- 1 small yellow onion
- 1 tsp turmeric
- 1/2 tsp paprika
- 1 tsp salt
- 2 cloves garlic, crushed
- crack of pepper
- 2 tbsp nutritional yeast
- 6 Corn tortillas
Optional toppings
- avocado
- cilantro
- Lime
- Salsa
This Mexican scramble is inspired by Huevos a la Mexicana. This means Mexican egg scramble. Growing up, This was my dads specialty. He would chop up fresh tomato and onion into really small peices, saute, then add eggs. It was that simple & loved so much by my family. I am so stoked to have veganzied a family favorite. We enjoyed the scramble in flour or corn tortillas.
This recipe only needs a handful of ingredients. Feel free to add any extra veggies like bell pepper, mushrooms… etc. This is just the traditional way of making it & is delicious as is.
Tofu is such a game changer for all the egg lovers out there! It has the same texture as scrambled eggs and when given all the right spices and extra love it really adapts so nicely to all the flavors. Whenever I make tofu scramble I always use my hands as my number one tool! I cumble the tofu, and then add all my spices and seasonings.
Mexican Scramble Tacos
- In a sauce pan, combine almond milk with coconut sugar, whisk together and heat on low for 20 minutes. mixture will become darker and will start to thicken. Keep an eye on it as you make your pancakes. Once the sauce is done, pour into a jar and put into the fridge to thicken.
- Prepare chia egg by combining ground chia or ground flax seed with water in a small bowl. Mix and set aside for 10 minutes.
- In a high speed blender, blend rolled oats on high until fine flour consistency is reached. Pour oat flour into a large bowl. Add coconut sugar, baking powder, cinnamon and salt to the bowl. Mix until everything is well combined.
- In a medium sized bowl combine almond milk, apple sauce, chia egg and vanilla. Whisk until it is well combined.
- Pour the wet mixture into the dry ingredients and mix until everything is well combined. The mixture will look thick & lumpy and that is okay! Feel free to add a splash or two of almond milk if you feel that the batter is too thick.
- Heat a large non stick skillet on medium to high heat. Pour batter into a blender so you can easily pour them on to the pan. If you have a better method, use it! I just think that the spout on the blender makes it easy to make perfect pancakes.
- Pour the batter onto the pan making a circle, you can use a spoon to even out the pancake. Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-2 minutes more on the other side.Batter should make 8-10 pancakes depending on how big or small you make them.
- Top your pancakes with any fruit that is in season, a drizzle of Mexican Caramel sauce, and a sprinkle of walnuts.
Serves 2-3
For the pancakes
- 2 1/4 cups rolled oats
- 3/4 cup apple sauce
- 1 1/4 cup almond milk (or any non dairy milk)
- 1 chia egg (1 tbsp ground chia or ground flax+ 3 tbsp water)
- 3 tbsp coconut sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla
- Pinch of salt
For the Mexican Caramel sauce
- 1 cup almond milk
- 1/4 cup coconut sugar
Fluffy vegan pancakes that are healthy, gluten & oil free are a hard thing to master. After several attempts & when I say “SEVERAL” I mean like a solid 35 times trying…I MASTERED FLUFFY PANCAKES. Here is what was happening in the 35 failed pancakes… MUSHY inside and burnt outside. Most were tasty but not like a traditional fluffy pancake. So YES! I am so stoked on this and it will be my go to pancake recipe from here on out!
I paired these pancakes with farmers market apples because its the season for them! Whatever season you’re currently in, use the fruit that is available to you! I wanted to fancy these up and made a “apple pie” like filling to take the pancakes to the next level. As if the pancakes couldn’t be delicious enough, I made a Mexican caramel sauce to drizzle over in replacement of maple syrup. There is nothing wrong with maple syrup (I LOVE 100% MAPLE SYRUP) I just have been itching to make Mexican caramel sauce (also known as cajeta)…& so that is what I did.
The Mexican caramel sauce is so simple to make. I am so stoked to have made a vegan version of it. I grew up eating it by the spoonful. Just a simple combination of almond milk and coconut sugar, and you have yourself a delicious, sweet homemade caramel sauce.
Fluffy Vegan Pancakes
- Saute green onions and celery for 3 minutes, season with salt and pepper.
- Prepare chia egg by combining 1 tbsp ground chia (or ground flax) + 4 1/2 tbsp water and set to the side
- Cook quinoa according to it directions on package.
- Open cans of garbanzo beans and rinse well.
- In a large mixing bowl place garbanzo beans and mash with a fork.
- To the mashed garbanzo beans add cooked green onions and celery, chia egg, cooked quinoa, onion powder, garlic powder, paprika, cilantro, salt and pepper and mix well until well combined.
- Using your hands, form 6 balls with the mixture and flatten into a thick patty.
- Heat a large non stick skillet over medium to high heat (If you do not have a non stick pan, add a little oil to prevent the cakes from sticking.) Place 3-4 patties on skillet at a time. Cook for 2 minutes on one side, then flip and cook for an additional 2 minutes on the other side.
- In a small bowl combine all dressing ingredients and whisk together until well combined.
- Once all chickpea cakes are cooked, and dressing is made enjoy over a salad or in a sandwich.
Makes 6 Cakes
- 2 green onions, chopped
- 1/4 cup cilantro, finely chopped
- 2 cans garbanzo beans, around 2 1/2 cups
- 2 stalks celery, chopped
- 1 cup cooked quinoa
- 1 chia egg (1 tbsp ground chia or flax + 4 1/2 tbsp)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
For the tahini herb dressing
- 1/4 cup tahini
- 1/2 tbsp fresh dill
- 1/2 tbsp maple syrup
- 1 tbsp mustard
- juice of 2 limes
- 3 tbsp water
- 1/4 tsp salt
- pinch of pepper
These bad boys are inspired by the tuna/crab cakes I would make in my pre vegan days…Probably the fanciest thing I would make (I always felt like a chef when I would make these). I used to eat my fair share of canned tuna growing up. At the time it seemed to be the healthiest fast food to whip up. When there was a little extra time, I would add a few extra ingredients and put a bit more love into the tuna to make them into “Cakes”. Chancy and I are always looking to veganize all of our old favorites. It is fun for us & it serves as a reminder that you don’t have to miss out on all the old favorites!
Chickpeas are also known as garbanzo beans! Although the word chickpea is so much cuter/ appealing to me! So chickpeas it is. We used chickpeas, quinoa, spices and herbs to create these flavorful little cakes! AH! my mouth is actually watering as I think about them.
You can make a sandwich with the chickpea cakes or put it on top of a salad. Either one is so delicious. I put my crab cakes on a arugula salad with sliced Persian cucumbers, heirloom carrots and drizzled over the tahini dill dressing (recipe below). Chancy put his chickpea cakes between to slices of thick, fresh sourdough bread, added avocado, cucumbers and arugula. He was totally and completely involve with that dang sandwich.
Vegan "Crab" Cakes
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