Vegan Huevos Rancheros Breakfast Tostadas with JustEgg

These Huevos Rancheros Breakfast Tostadas with vegan sausage, wilted kale, black beans, eggs, tomatoes, and feta, are the perfect way to kick off your weekend brunch! Topped with a drizzle of maple syrup, even the pickiest eaters will gobble them right up...yes, please! Using the JustEgg allows you to quickly and easily scramble up an egg substitute for these tostadas that even your non-vegan friends will love! (My pro tip: Just don’t tell them! Trust me, no one will even notice!)

The best part about breakfast tostadas is that you can customize them for everyone’s individual likes! My favorite way to serve them is to honestly get all the topping ready and just let people choose what they want buffet style! Below is how I like mine…

What you are going to need to buy:

Tortillas, small

Plant-Based Sausage

Liquid Smoke

Olive Oil

Minced Garlic - (we like these jarred options from Spice World!)

Salt and Pepper, to taste

Smoked Paprika, to taste  

Just Egg

Black Beans

Tomatoes, diced

Dairy-Free Feta Cheese

Fresh Kale

Maple Syrup

Hot Sauce, optional

What you are going to need to do:

To start, fry up your plant-based sausage with a little olive oil, a few dashes of liquid smoke, and some minced garlic. Once the sausage is almost done and getting a little crispy on the edges wilt in a handful of kale and stir to combine. Once the kale has softened and the sausage has finished cooking, remove and set aside.

Wipe out your skillet and use your JustEgg to make some scrambled eggs. Season with salt, pepper, and paprika, to taste. Remove and set aside.

Again, wipe out your skillet, and on medium-high heat, toast your tortillas until they take on some nice golden brown color…a little char around the edges never hurt anybody, either!

Assemble your tostadas by layering your sausage and kale mixture with the eggs, black beans, tomatoes, and cheese and topping with a drizzle of maple syrup and a splash of hot sauce (if you like a little kick!)

Customize your tostadas by adding avocado, sour cream, hot peppers, etc!

Dairy Free Reuben Pizza with Vegan Corn'd Beef and Saurkraut

Okay, people. I've finally done it! I have been thinking about making this pizza from the very first day that I tried the plant based Corn'd Beef from the Unreal Deli and maybe everyday since! This, my friends, is my Reuben Pizza and yes, it's as remarkable as it sounds!

Bonus: Scroll down for my Vegan Thousand Island Dressing Recipe!

I started with a sauce that was a homemade, vegan, "Thousand Island" kind of dressing, next was the corn'd beef, topped with sauerkraut from my friends at Cleveland Kitchen, and a sprinkle of vegan cheese.

Dairy Free Reuben Pizza with Vegan Corn'd Beef and Saurkraut

Author: Sarah | June 16 , 2022
Servings: 2

• prep time: 10 minutes + 1 hour (for dough)

• cook time: 10 minutes at 500°

• total time: 20 minutes + 1 hour (for dough)

Ingredients: What You need to buy!

Pizza Crust or Dough. I bought fresh dough from the local grocery store but feel free to make your own or use a pre-made crust.

1 tbsp Olive Oil

Plant Based Corn'd Beef slices from the Unreal Deli

1/2 cup Sauerkraut, drained very well

1/4 cup Baby Spinach and Baby Arugula, or your favorite greens.

1/4 cup Dairy Free Cheese Shreds

2-4 tbsp of Thousand Island Dressing (see below)

Ingredients: To make the dressing/sauce

1/2 c vegan mayo

1/2 c vegan sour cream

2 tbsp ketchup

2 tbsp diced pickles, or relish

1 tsp lemon juice

1 tsp paprika

Pinch of salt

Instructions: What You need to do!

1. If you are using fresh dough like I did you are going to need to remove the dough from the fridge and let it rise for 60 minutes. For the recipe, I only used 1/2 of the dough to make a "medium" pizza. (about 12"-14" in diameter)

2. Drizzle the dough with olive oil and let sit, covered with a kitchen towel until risen.

3. Preheat your oven to 500° or higher, if you can! The trick to really great pizza crust at home is a ripping hot oven.

4. Stretch your dough to desired size/thickness

5. Top with the Thousand Island Dressing as a replacement for traditional pizza sauce! (Note: I know that most reubens use Russian dressing and not Thousand Island but I love the pickles in Thousand Island...use whatever you love!)

6. Add your pieces of Corn'd Beef. I like to shred it a bit and kind of mound it up so the tops get nice and crispy in the oven.

7. Add your sauerkraut. It's really important that your sauerkraut will well drained so that you don't end up with a soggy pizza.

8. Sprinkle with vegan cheese

9. Bake at 500° for 10 minutes, turning the baking sheet 180° halfway through baking.

10. Remove from oven and check crust. If your pizza crust need a bit more time, gently lay a piece on tin foil over the top of the pizza so the topping do not burn and continue to bake, checking every minute, until done.

11. Remove from oven and add greens. Let sit on hot sheet for 2-3 minutes before slicing. (Note: I choose to add the greens after the pie comes out of the oven so they don't burn up! The heat from the pizza will wilt the greens slightly as it sets)

12. Slice into 6 pieces and serve!

If you like Reuben Sandwiches, trust me...you're going to love this pizza! The best part? This entire pizza clocks in at just over 800 calories...depending on your ingredients! It’s also a great recipe to serve a crowd! Simply double the recipe for a “large” pizza! The packages of Corn’d Beef from the Unreal Deli actually contain enough servings to make 3 medium pizzas when you shred the meat up before topping!

I’d love to know if you give this recipe a try! Remember to tag me in your fabulous food posts online so I can see! - @plantbasedgingr

…and, as always, Love, Light, and Lentils, my friends!
Sarah

Zucchini Fries with Homemade Pesto Hummus!

Technically this recipe is, in fact, TWO recipes in one, but the ingredients overlap so much and let’s face it, who doesn’t want some amazing homemade pesto hummus to have on hand, even if you don’t eat it all with these fries…? (Side note: I didn’t eat it all, either but I ended up using the rest the following day in another dish…so keep your eyes peeled for that post soon!)

My bestie is on her own health journey these days. She's not necessarily plant-based but every now and then I can woo her over to the green side for a bit...like this week when she texted me that she was making zucchini fries! Her recipe called for egg whites but I knew I could probably pull off essentially the same thing with some aquafaba AND since I would be opening a can of chickpeas anyway homemade hummus to dip them in just seemed like the obvious choice!

What you are going to need to buy:

Zucchini - quantity is going to just depend on how many fries you want. What you see pictured is one medium zucchini and I gobbled them all up myself, so…make your best choices!

One can of Chickpeas

Minced Garlic - (we like these jarred options from Spice World!)

Bread Crumbs (I ended up using my own because I had some crutons that I had made from some leftover sourdough bread…but any will work. Use traditional Japanese Panko for a vegan version!)

Italian Seasoning

Nutritional Yeast - (If you don’t care about this recipe being vegan, you can use some powdered parmesan.)

Garlic Powder (Yes, there is fresh garlic and powdered garlic in this recipe. Don’t judge)

Onion Powder

Paprika

Salt & Pepper, to taste

Lemon Juice

Basil (and/or Italian Parsley)

Olive Oil

What you are going to need to do:

Let’s start with the Zucchini Fries!

Preheat over to 400 degrees.

Open the can of chickpeas and drain, reserving the liquid.

In a small bowl toss 1/4 cup of the chickpeas with 1/2 teaspoon of garlic powder, onion powder, paprika, salt, and pepper, until fully coated.

Place chickpeas on a baking tray with a silicone mat or lined with baking paper.

Cut your zucchini into your prefered “fry” sized pieces. I will say that, in the end I did prefer the thinner fries because they were crispier.

With a stand mixer or traditional hand mixer, whip the liquid from the chickpeas (called aquafaba) until light and and fluffy (resembling whipped egg whites) - This can take several minutes.

In a shallow dish or a rimmed plate mix together bread crumbs, Italian seasoning, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper. (Quantities will vary based on how many fries you are making. Don’t stress out…this is hard to really mess up.)

Dip the zucchini fries into the whipped aquafaba making sure to fully coat and then coat with the breadcrumb mixture. Continue until all fries are coated.

Bake at 400 for 20 minutes, flipping 1/2 through cooking.

Okay, onto the HUMMUS and PESTO!

While the chickpeas and the fries are in the oven you can make the hummus!

Into a blender dump the rest of the chickpeas along with 3 tablespoons of oil, 2 tablespoons of minced garlic (along with a little of the oil that the garlic is paked in…yum!), the juice of one lemon (or a couple tablespoons of white cooking vinegar.)

Blend until smooth adding additional oil, or even some of the whipped aquafaba, until your desired consistency is achieved.

Dump…scrape… or otherwise evacuate your hummus from the blender into a bowl. Get out all you can but don’t be too picky about it. No need to rinse the blender.

Back into the blender add 1 to 1.5 cups of fresh basil (and other greens of your choice) with 3-4 tablespoons of oil, salt, pepper, and a squeeze of lemon juice. Blend until the herbs are broken down but not completely smooth.

Back to the fries…

You can, for the last 2 minutes, turn your oven from bake to broil to get some nice toasted color on your fries but watch this carefully. Every oven is different and you don’t want them to burn!

Let fries cool on the tray for 2-3 minutes before serving.

Serve fries with pesto that you have swirled into the hummus…and garnished with the roasted chickpeas!
(Try not to eat the entire plate yourself)

Enjoy!

Healthy Chocolate Oatmilk Ice Cream - Only 5 Ingredients!

It's National Oat Milk Week and I'm celebrating with my friends over at Rise Brewing Co. using their Organic Chocolate Oatmilk to make this 5 ingredient dairy free ice cream!

Not only is this the one of the simplest summer recipes to make it also sneaks in an extra serving of veggies into your favorite summer snack by using avocados to make it extra creamy and dreamy!

Easily double or triple the recipe to serve a crowd. It's perfect for the kiddos because when it warms up it gets soft but never really "melts" making it much less of a mess for little mouths! Will definitely be serving this next weekend for Memorial Day!

Healthy Chocolate Oatmilk Ice Cream

Author: Sarah | April 19, 2021
Servings: 2-4

• prep time: 15 minutes

• freeze time: 3 hours - Overnight

• total time: 8 hours

Ingredients: What You need to buy!

1 ripe avocado

1/4 c. Chocolate Oatmilk from Rise Brewing Co.

1/4 c. Cocoa Powder

3 tablespoons of Maple Syrup

Mini Chocolate Chips

Instructions: What You need to do!

1. Blend avocado, oatmilk, cocoa powder, and maple syrup until smooth.

2. Add a handful of chocolate chips and stir to combine

3. Freeze for 3 hours or up to overnight in a coverd bowl.

4. Serve with your favorite dairy free topping!

And…that’s it! See, I told you it was easy! Another of my favorite ways to enjoy this nice-cream is to make coffee floats! Simply use your favorite cold brew coffee, like the Nitro Original Black from the Rise Brewing Co. in place of root beer and top with a scoop of ice cream!

This recipe also happens to be the fastest and yummiest way to make dairy-free chocolate pudding! Simply skip the freezing step and refrigerate for about 30 minutes before serving! I really hope that you’ll try this Healthy Chocolate Oatmilk Ice Cream with Only 5 Ingredients this summer…and make sure to tag me when you do! @plantbasedgingr

Love, Light, and Lentils, my friends!
Sarah

Curry Zucchini and Cauliflower Tacos

Who doesn’t love tacos? For a new spin on an old classic, why not try these Curry Zucchini Cauliflower Tacos? This Curry Zucchini Spread from Growee Foods is so creamy and packed full of flavor it’s the perfect swap for sour cream, (plus loaded with a lot more flavor…) making these tacos the perfect dish for all your plant-based AND dairy-friends!

With the creamy and dreamy texture of the Curry Zucchini Spread you honestly won’t even miss the sour cream on these Cauliflower Tacos…the best part? The entire recipe comes together in just about 20 minutes!

Curry Zucchini and Cauliflower Tacos

Author: Sarah | April 24, 2021
Servings: 4

• prep time: 10 minutes

• cook time: 15 minutes

• total time: 20 minutes

Ingredients: What You need to buy!

1 jar of Curry Zucchini Spread from Growee Foods

Soft Tortillas or Taco Shells

1 can of Refried Beans

1 cup of Roasted Corn

Fresh Radishes, sliced thin

Vegan Cheese - (I used feta)

Fresh Parsley or Cilantro

1 tsp. Paprika

1 tsp. Garlic Powder

1/2 tsp Salt

Pinch of Cayenne pepper

Non-Stick Cooking Spray

Instructions: What You need to do!

1. To start, preheat your oven to 400 degrees.

2. Break down your cauliflower into bite sized pieces and sprinkle with paprika, salt, garlic powder, and cayenne pepper, (if you like a little kick!)

3. Roast for 10-15 minutes or until the cauliflower has softened.

4. Then simply fill your tortillas with refried beans, roasted corn, radishes, and add the spicy cauliflower.

5. Top each taco with 1-2 tablespoons of the Curry Zucchini Spread from Growee Foods!

6. Garnish with the vegan cheese and fresh herbs! The hardest part about this recipe is going to be trying to get these things closed! Better grab a fork, just in case!

What I really love about the spreads from Growee Foods is how they help you get all flavor with almost none of the prep! Fast food doesnt mean you need to sacrifice your nutrition! All of their plant-based blends are naturally rich in flavor and full of all the good stuff...free of all the bad! Real food with real flavor! Check out their website for more dinner inspiration!

Love, Light, and Lentils, my friends!
Sarah

"Big Moc" Handpies with Vegan Special Sauce!

These "Big Moc" hand pies stuffed with roasted potatoes, sauteed onions, cheese, and Impossible ground mixed with my “Big Moc” Special Sauce turned out even better than I expected! Served with a little more sauce for dipping plus a couple pickles and chips! Not a particularly sophisticated dinner but tasted pretty great and trust me, your kiddos will love them!

Some of you all will remember a few weeks back when my Pops requested a batch of my "Big Moc" sauce...well, there was just a bit of that batch left in the fridge when I was at their place over the weekend and I happened to have some Impossible Burgers in the freezer, but no burger buns and I was too lazy on a Saturday nignt to go run to the store to grab any so…these little babies were born!

What you are going to need to buy:

1 Frozen Pie Crust, thawed - (If you want your hand pies to be vegan you’re likely going to need to make your own crust, although Wholly Wholesome does make a vegan pie crust option!)

1 Plant Based Ground Beef - (I used an Impossible Burger)

1 cup of diced Potatoes

1/2 cup of diced Onions

1 teaspoon Minced Garlic - (we like these jarred options from Spice World!)

2 Dairy Free Cheese (Slices are easier for this)

Liquid Smoke, just a splash

Salt & Pepper, to taste

1/4 cup of “Big Moc” Special Sauce! (CLICK HERE FOR THAT RECIPE!) + more for dipping

What you are going to need to do:

Start by preheating your oven to 350

Filling will depend on how many pies you want to make. This recipe made two pies.

Dice your potatoes an onions into 1/2 inch pieces and saute on the stove-top until soft and golden, adding the minced garlic towards the end of cooking so it doesn’t burn, and salt and pepper, to taste.

In the same skillet, brown your plant-based ground beef with a little splash of Liquid Smoke. Set aside and let cool for a couple minutes.

Add your special sauce to the meat so the meat is well coated but not runny. The pies will dry out a bit in the oven so you can add a little more sauce than you think you’ll need as long as the meat isn’t going to run or drip out of the pie shell when you’re trying to close it.

Roll out your pie crust and cut four rectangles that are each roughly 3.5 x 6

Note: You can really use any shape that you like…even a circle is fine but I found that I have less waste by using rectangles.

Place both of the fillings into the center of the bottom crust making sure to leave a border around the edge so that you can seal the pies. Don’t be afraid to pile the filling pretty high because it will shrink down in cooking.

Top your fillings with a slice of your favorite dairy free vegan cheese. I found that a cheese slice worked best for this.

Run a wet finger around the border of the bottom crust to help with sealing the pie.

Gently place the top pie crust. If you have piled your filling pretty high it’s going to seem like it won’t fit, but you can gently pull on the crust and using the tines of a fork, crimp all edges to seal the entire pie.

Dock the top of each handpie with a fork several times to create some steam holes for cooking.

To make sure that the top crust browns nicely you can lightly mist the top of the pies with a cooking spray.

Loosely tent the pies, with tin foil, for the first 15 minutes of cooking so that the edges don’t get too dark before the rest of the crust as time to bake.

After 15 minutes, remove the foil and bake another 15 minutes uncovered.

At this point, it’s just a matter of watching your pies to see when the top has baked through and browned up nicely. Mine ended up baking for 18-19 minutes uncovered instead of the 15. Just keep your eye on them.

Let rest for about 2 minutes before serving. I like to serve mine with some extra special sauce on the side for dipping!

Enjoy!

Turnip Green and Broccolini Salad with Poppy Seed Dressing

It’s Mother’s Day this weekend and this Spring Turnip Green and Broccolini Salad with Poppy Seed Dressing is perfect for all your spring and early summer get-togethers!

This new spin on one of my Mom’s favorites, incorporates both turnip greens and broccolini, and is a great way to "sneak in" some extra greens for all the picky eaters out there! Paired with a sweet and tangy Poppy Seed Dressing and loaded with fresh blueberries and pumpkin (or sunflower seeds) it's sure to be the new hit your table!

The turnip greens from Palmetto Gardens are perfect for spring and summer pre-dressed salads like this one, delivering a refreshing crunch with ingredients that won't wilt or lose their texture!

Turnip Green and Broccolini Salad with Poppy Seed Dressing

Author: Sarah | May 4, 2022
Servings: 6 to 8 side-portion servings

• prep time: 15 minutes

• assembly time: 5 minutes

• total time: 20 minutes

Ingredients: What You need to buy!

Ingredients: To make the Salad

1.5 cups of finely diced Palmetto Gardens Turnip Greens

1.5 cups of broccolini florets, chopped into small, bite-sized pieces

1 medium red onion, diced small

1 cup of fresh blueberries

1/3 cup of pumpkin seeds (or sunflower seeds)

3/4 cup of shredded cheddar cheese (I used a dairy-free version)

Ingredients: To make the Dressing

1/4 cup of Maple Syrup

3 tablespoons of Apple Cider Vinegar

1 tablespoon Minced Garlic

1/4 cup of Olive Oil

2 tablespoons of sour cream (I used a dairy-free version)

2 tablespoons of Poppy Seeds

Salt and Pepper, to taste

Instructions: What You need to do!

1. To begin, remove the broccolini from the stems so that you get small, bite-sized, pieces...about the size of a nickel.

2. Finely chop your Palmetto Gardens Turnip Greens so they easily incorporate into the broccolini.

3. Dice your red onion.

4. Into a large bowl combine the broccolini, chopped turnip greens, onion, blueberries, cheese, and pumpkin (or sunflower) seeds

5. Gently toss to incorporate.

6. To make the dressing, whisk the sour cream and maple syrup until well combined. Do this step first to avoid lumps.

7. Continue whisking and add in the apple cider vinegar and olive oil. Whisk until smooth.

8. Stir in the minced garlic and the poppy seeds, along with the salt and pepper.

9. Taste for seasoning. For a more tangy dressing add another splash of apple cider vinegar...or if you prefer a sweeter dressing, add a bit more maple syrup.

10. Gently pour the dressing over the salad and toss to combine well. Keep cold before serving.

If you’re like me, you might not eat a lot of turnip greens as a part of your regular diet, at least not raw. Most of the greens that I had growing up were always stewed or creamed…neither of which are my favorite! The addition of the diced turnip greens to this Spring Salad doesn’t change the flavor of this traditional Broccolini Salad but it DOES give you an extra boost of healthy greens, plus…it’s a super thrifty way to help stretch your produce and reduce kitchen waste! I do hope you’ll try it this delicious spring salad recipe! Make sure to tag me when you do so I can see all of your yummy creations! Until next time…

Love, Light, and Lentils, my friends!
Sarah

RubyFrost, White, and Blue Summer Apple Salad w/ Poppyseed Dressing

Summer is right around the corner and that means Summer Salads! Whether you’re looking for your next recipe for the family cookout or just an easy recipe that doesn’t require turning on the stove this RubyFrost, White, and Blue Summer Apple Salad w/ Poppyseed Dressing will easily become your new favorite!

Featuring delicious, RubyFrost Apples, the base of this salad swaps out boring, old, lettuce for shredded Brussel Sprouts, (Shhh, don’t tell them, they’ll never know!) and is packed full of pretty delicious flavor! Bonus, the amazing colors in this salad make it the perfect way to kick off your Memorial Day Festivities next month!

Grown by 152 family farmers across New York State, RubyFrost Apples are the perfect balance of sweet and tart - deep and rich color with a great, crisp texture!

Because of their high levels of vitamin C they are slow to brown, making them the perfect apple for a summer salad like this one!

RubyFrost, White, and Blue Summer Apple Salad w/ Poppy Seed Dressing

Author: Sarah | April 28, 2022
Servings: 6-8 (side portions)

• prep time: 10 minutes

• assembly time: 10 minutes

• total time: 20 minutes

Ingredients: What You need to buy!

2 RubyFrost Apples, cut into 1/2" pieces (Reverve 1/4 of one apple to slice for garnish, if desired)

16oz Brussle Sprouts, shredded

6oz fresh blueberries

1/2 - 3/4 cup of Walnuts

Crumbled, Dairy Free Feta

Ingredients: To make the Poppyseed Dressing

1/4 cup Maple Syrup

1/4 cup Apple Cider Vinegar

1/2 teaspoon of Salt

1/2 cup Olive Oil

1 tablespoon poppyseeds

Instructions: What You need to do!

1. To begin, cut your brussle sprouts, from top to bottom, into very thin slices and they will automatically "shread" into a cole-slaw consistency!

2. Cut your RubyFrost Apples into 1/2" pieces. (Reverve 1/4 of one apple to slice for garnish, if desired)

3. In a large bowl, toss your shreaded brussle sprouts with your cubed RubyFrost apples, walnuts, blueberries and crumbled feta.

4. To make the dressing, mix the maple syrup, vinegar, oil, and salt. I like to use a frother to quickly emulsify the dressing. Once well mixed, add poppyseeds.

5. Dress the salad just before serving.

If you know me well, you likely know that I lived within walking distance of an apple orchard for over a decade…needless to say, I’m pretty picky about apples but these RubyFrost Apples are, truthfully, pretty delicious!

I picked up my RubyFrost Apples at my local Fresh Market but you can follow @RubyFrostApples on Instagram to see if this pretty delicious apple is in a store near you.

I hope you all will give this RubyFrost, White, and Blue Summer Apple Salad w/ Poppy Seed Dressing a try…and I’d love to hear how you love these RubyFrost Apples!

Love, Light, and Lentils, my friends!
Sarah

Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa

Warning: Not your traditional tacos! If you’re craving tacos but are tired of the traditional “beef and cheese” then you’re going to love these Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa. One of my favorite flavor profiles is built around something hot and spicy combined with something tart and crisp and these definitely fit the bill.

Layered on a bed of buttered and wilted, shaved, brussel sprouts and topped with a touch of creme these tacos are fancy enough to serve for guests and easy enough for a Taco Tuesday at home with the family! Let’s make them!

Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa

Author: Sarah | April 26, 2022
Servings: 4

• prep time: 10 minutes

• cook time: 10 minutes

• total time: 20 minutes

Ingredients: What You need to buy!

10oz Jackfruit (I like to use frozen but the canned will work just as well.)

6-8 Brussel Sprouts, shaved or shreaded

2 tablespoons vegan butter

1 Medium Apple (something tart and sweet works best, Gala, Fuji, or RubyFrost)

1/2 Medium Red Onion

Dairy Free Sour Cream

Tortillas

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 tablespoon olive oil

1 tablespoon minced garlic

1 teaspoon of liquid smoke

pinch of Chili Powder

Splash of Apple Cider Vinegar

Salt and Pepper, to tatse

Instructions: What You need to do!

1. Into a medium skillet with 1 tablesspoon of olive oil add your thawed and shreaded jackfruit and cook with the oregano, cumin, paprika, chili powder, apple cider vinegar, liquid smoke, and minced minced garlic until the jackfruit has heated through.

2. Add salt and pepepr, to tatse. You can add a tablespoon or two of water if it becomes too try! (Think pulled pork texture and consistency)

3. While your jackfruit is cooking, shave down your brussel sprouts by starting at the tip and making very tin cuts all the way down to the stem/base. They should naturally pull apart annd shred on their own. (Think coleslaw texture)

4. Remove the jackfriut from the skillet and store under foil to keep warm. In the same skillet add 2 tablespoons of vegan butter and your shreaded brussle sprouts. Sprinkle with 1 teaspoon seasalt.

5. The goal is to wilt the brussle sprouts not cook them all the way so keep your heat on mediu low and stir occationally. This should take about 5 mintes.

6. While your brussle sprouts are wilting, cut your apple and your onion into small 1/4" pieces. Combine in bowl with a splash of Apple Cider Vinegar. Using the back of a fork muddle the apple and onio together.

7. To serve tacos, layer the warm and wilted brussle sprouts onto the trotilla and top with the jackfriut and apple/onion salsa.

8. Garnish with a bit of dairy free sour cream...and sprinkle with just a dash of the smoked paprika.

If you’ve made it this far…I’m hoping that the list of unusual favors in this dish havn’’t scared you off! While I know that apples and brussel sprouts don’t seem like the traditional ingredients for a Taco Tuesday grocery run, something about how the buttery greens melt into the spiciness of the jackfruit and are complimented with that punch of crisp and tart apple onion salsa is just perfection. If you’re craving tacos but are tired of the traditional “beef and cheese” then you’re going to love these Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa.

Make sure to tag me on social when you make them so I can see! @plantbasedgingr

Love, Light, and Lentils, my friends!
Sarah

Corn'd Beef Sandwich with Quick Pickl'd Collard Greens

While collard greens might not be the traditional way to top a corn'd beef sandwich, the fibrous texture of collards makes them the perfect green to pickle. Unlike some other, more delicate greens, collards are easily able to retain their texture and bring a delicious sweet and tangy crunch that pairs perfectly with the salty corn'd beef of this famous sandwich.

Irish or not, we promise that it's so good, you'll definitely want to kiss someone! The best part? You can store these Quick Pickl'd Collard Greens in the fridge for up to a month!

Corn'd Beef Sandwich with Quick Pickl'd Collard Greens

Author: Sarah | April 19, 2021
Servings: 4

• prep time: 15 minutes

• cook time: 8 hours - Overnight

• total time: 24 hours

Ingredients: What You need to buy!

2 c. of Palmetto Greens chopped collard greens, think the texture you'd use for the cabbage in coleslaw.

1/2 medium, white onion, diced

1 t. salt

1 t. black pepper

2 tsp. minced garlic

1 t. dill seeds

1 t. fennel seeds

1/2 c. white vinegar

1/2 c. of maple syrup

Ingredients: To make the Sandwich

Seeded Sourdough Bread

Dairy-Free Cream Cheese

Vegan Corn'd Beef

Quick Pickles Collard Greens

Dairy-Free Thousand Island Dressing

Instructions: What You need to do!

1. Pack the chopped collard greens and diced onion into a mason jar and add all spices.

2. In a microwave-safe measuring cup, mix the vinegar and maple syrup, and heat for 1 minute, until hot.

3. Pour the hot liquid over the greens/onion mixture, seal, and shake to combine/mix well.

4. Refrigerate for a minimum of 60 minutes, up to overnight, before using.

5. Lightly toast two pieces of Seeded Sourdough Bread either in a hot skillet or traditional toaster

6. Spread Dairy-Free Cream Cheese onto the bottom piece of the Seeded Sourdough Bread.

7. Layer Corn'd Beef and top with a generous portion of the Quick Pickl'd Collard Greens.

8. Spread Thousand Island Dressing onto the second piece of bread and top the sandwich!

Seriously, since I made these Quick Pickl'd Collard Greens I have been eating them on everything! I hope that you’ll try this simple, spring, recipe! Trust me, you won’t be disappointed! I’d love to see your kitchen creations! Remember to tag me on IG @plantbasedgingr to keep in touch!

Love, Light, and Lentils, my friends!
Sarah

Watermelon, Beet, and Blueberry Chick'n Salad with Balsamic and Lime Dressing

Admittedly, for a blog about food made from veggies, I don’t typically share a lot of salads. First of all, most of the time they seem kind of self explanatory…and secondly, I like to share dishes that challenge the stereotype that folks who eat plant based diets ONLY eat salads. Having said all that, this one is too good not to share!

It is, hands down, a beautiful time of year. Blueberries are back in season and they are also on my favorites so it’s the perfect time for my Watermelon, Beet, and Blueberry Chick'n Salad with Balsamic and Lime Dressing! This is a great salad for entertaining outside because it not only looks beautiful but because there is no dairy…no fear if it comes up to room temp.

What you are going to need to buy:

Lettuce - (I know this seems vague, but seriously, use what you like…or what you have unhand! Maybe not iceberg! I used a summer mix of baby greens)

Watermelon, cut into 1/2” cubes

Fresh Blueberries

Pickled Beets, cut into 1/2” cubes - (Do not skip this ingredient! I know, I know…you don’t like beets, blah, blah, blah! Trust me! You need the tangy and salty flavor that they provide to balance all of the sweetness from the watermelon and the blueberries in this salad!

Vegan, “Chicken” - (I used the Gardein Chick’n Strips…not a vegetarian, use whatever chicken or chicken substitute you like.)

Smoked Gouda, Crumbled - (I used the Daiya Smoked Gouda Block and that’s what I would recommend. I like that smoked flavor and how it plays with the other ingredients in the salad. I know a lot of people like a tart or briney cheese, like a feta, with watermelon but with the beets in this dish, and remember you are NOT going to skip the beets…the smoky gouda is the way to go!)

Pistachios, chopped

Small Lime

Balsamic Vinegar - (I get mine locally here in Orlando from The Ancient Olive)

Fresh Mint

What you are going to need to do:

Assembly Time!

You really can’t screw this up too terribly. The only tip that I have for this salad, and all salads in general, if you are making it for a crowd, is to layer your ingredients so that when you dig into the bowl to serve it, everything is already well incorporated.

You do have a couple options for the cheese. It comes In block form and you can absolutely just chop it into small pieces (think pea sized), or you can use the tines of a fork to kind of grate the cheese over top of the salad so that it’s a bit more “crumbly.”

For the dressing, simply mix the balsamic vinegar of your choice with the juice of half a lime, to your preferred taste. (Salt and Pepper are optional, if that’s your thing!) This salad is pretty juicy with all the fruit so a little goes a long way with the dressing. Be careful: too much and it will sog-out the whole dish.
P.S. This salad pairs perfectly with a mojito, just sayin’!

Love, light and lentils, my friends!
Sarah

Tofu and Chickpea Vegan "Egg Salad"

After over 22 years of being plant based...I think I've tried just about every version of vegan egg salad out there but even with the good ones, the great ones, there is always something not quite right...until now! The trick to this recipe is getting your hands on some black salt (which isn’t black at all…it’s kind of pink!) and yes, I’m going to just say it now…you’re probably going to need to order it online!

Now, admittedly, there are a couple of steps to this recipe but nothing that’s going to take any longer than the time it would take to actually boil eggs!

Traditional egg salad has a couple of different textures going on, even if it might not seem so…the whites of a boiled egg are rubbery and even a bit bouncy while the yolks are crumbly and even a little chalky! In order to try and duplicate both textures we’re going to use both extra firm tofu and chickpeas for the filling.

What you are going to need to buy: Makes 2-3 servings

• Extra Firm Tofu, 8 oz, crumbled

• Drained Chickpeas, 1/2 cup, lightly mashed with a fork

• Vegan Mayo

• Yellow Mustard

• Black Salt, tiny pinch

• Minced Garlic (Optional)

• Relish

• Salt and Pepper, to taste
  

What you are going to need to do:

1. In a medium mixing bowl lightly mash the chickpeas with the tines of a fork until they become slightly creamy but there are still some lumps. Again, think of the texture of the yolks of boiled eggs.

2. Drain and lightly press your tofu to remove excess moisture. No need to press for any length of time, just between several paper towels for 30 seconds or so.

3. Crumble the tofu into the bowl. You want slightly larger pieces than you would expect to have when you dice hard boiled eggs because the tofu will crumble a bit more when you stir everything together.

4. Add a tiny pinch of the black salt. This is what is going to give you that sulfur or eggy flavor. JUST A PINCH…a little goes a long way and you can always add more.

5. Now, I’m not going to give measurements for the Mayo/Mustard/Relish situation because everyone likes their egg salad a bit different…but mix in your condiments, add salt and pepper, and taste for seasoning.

6. At this point you can add in a little more black salt if you like. Again…add sparingly.

7. Combine well and serve sandwich style with your favorite toppings. I love mine with tomato and lettuce on white bread.

And, there you have it! The search is over…perfect vegan egg salad! Remember to save your aquafaba to use in another recipe or froth it up with a splash of maple syrup and add to your morning coffee! I do hope that you’ll try this recipe! Tag me online when you at @plantbasedgingr so that I can see all of your delicious creations!

Love, Light, and Lentils, my friends!
Sarah

Vegan Dirty Rice with Mustard Greens

Did someone say Dirty Rice? Easter is this weekend and if you're still looking for a comfortfood side-dish to round out your table...do I have a recipe for you...Vegan Dirty Rice with Mustard Greens!

I know...I KNOW what you're thinking..."mustard greens, really, Sarah?" Yes, really! They are delicious and this WILL be the recipe that convinces you, I promise!

I used the chopped mustard greens from my good friends over Palmetto Gardens and picked them up at my local Publix.

Palmetto Gardens is a 3rd generation, family farm, local to the southeast, so I always know their greens are going to be fresh and delicious...

Whether you're new to cooking with greens or you grew up with them, you're going to love this new take on dirty rice! Hopefully the green beans and mashed potatoes don't get too jealous because, served with your favorite cornbread, this dish is going to be Easter's new favorite!

What you are going to need to buy:

• 1.5 cups Minute Rice

• 1.5 cups veggie stock

• 1 cup of mustard greens, chopped fine

• 1/2 cup diced green pepper

• 1/2 cup dices white onion

• 1/2 cup diced celery

• 2 tablespoons minced garlic

• 2 tablespoons Olive Oil

• 2 tablespoons Dairy-Free Butter

• 1 cup of meatless crumbles

• 1 tablespoon fresh parsley, chopped

• 1/2 tablespoon dried oregano

• 1 teaspoon dried thyme

• 1.5 teaspoon salt

• 1.5 teaspoon ground black pepper

• Cayenne pepper, to taste

• Chili powder, to taste
  

What you are going to need to do:

1. Saute' the chopped onion, celery, green pepper, and garlic in olive oil, on medium heat, in a large skillet.
2. Once the onions have become translucent, add the meatless crumbles and spices (parsley, oregano, thyme, salt and pepper, and cayenne and chili powder)
3. Cook mixture until warmed through and spices have become fragrant.
4. Remove from heat and fold in the chopped mustard green.

5. In a separate pot, cook rice per manufacturers instructions, replacing the water with veggie stock.

6. Once the rice is cooked and fluffy, stir in butter.

7. Gently stir the rice into the veggie mixture until well incorporated.

8, Taste for seasoning.

9. Serve with your favorite cornbread.

I’d love to hear if you try it! You can always tag me online at @plantbasedgingr

Love, Light, and Lentils, my friends!
Sarah

Banana and Peanut Butter Bread Pudding

What do you do with bananas that are on their way out-the-door and more sourdough bread than you can possibly finish? Banana and Peanut Butter Bread Pudding, of course! If you’re a fan of “dump and bake” kinds of recipes you’re going to love this one. The most time-consuming part is simply cutting up the bread and slicing the bananas!

Now, cards on the table…I don’t particularly love either bananas OR bread pudding but there is just something about this recipe that’s hard to beat! Great for a crowd, this vegan dish, that’s really more like dessert than breakfast is made with dairy free butter, oatmilk, and JustEgg and comes together in under an hour!

What you are going to need to buy:

For the Bread Pudding

• 3-4 cups of crusty bread, cut into cubes

• 3 ripe bananas cut into slices

• 2 cups of oatmilk

• JustEgg to replace 3 large eggs

• 1 tablepoon of cinnamon

• 1 teaspoon of nutmeg

• 1/2 cup brown sugar, more for sprinkling

• 1/2 teaspoon of salt

• Splash of Vanilla

• 1/2 cup of peanut butter

• 1/2 cup of Walnuts

  
  For the Icing

• 1/2 stick Dairy Free Butter, melted

• Powdered Sugar, 1 cup

• Splash of Vanilla

• Pinch of Salt

What you are going to need to do:

1. Layer your cubed bread and banana slices into a baking dish (I used an 8 x 10) sprayed with non-stick spray.

2. Combine the remaining ingredients (minus the nuts and brown sugar for sprinkling) and wisk until well combined. Don’t be too worried if the peanut butter doesn’t completely combine or there are still little pieces. They will melt when baked!

3. Pour mixture over the bread and bananas. Spoon any peanut butter that didn’t totally dissolve evenly over the top.

4. Top with walnuts and sprinkle with brown sugar.

5. Bake at 375 for 40 minutes. You can gently lay a piece of foil over the baking dish to keep the top from burning but keep sides loose and un-crimped. You don’t want your Bread Pudding to “steam” under the foil…it’s just to keep the top from getting too crispy! Remove the foil for the final 15 minutes of baking.

6. While the Bread Pudding is baking mix together 1/2 stick of melted vegan butter with 1 cup of powdered sugar, 1/2 teaspoon of vanilla and a pinch of salt. (Add more or less sugar depending on how thick you like your icing.)

7. At 40 minutes, remove from oven and let stand for 15 minutes before drizzling the top with icing and serving.
   

   A couple of notes about this recipe: I know there are a lot of “egg-replacers” that vegan and non-dairy diets use in baking. I used the product JustEgg and it turned out wonderfully. I can’t guarantee that others will do the same…they may be great but I’ve not tested any others with this particular recipe.

   Love chocolate? You could totally throw in a handful of chocolate chips to this recipe and it would be delicious!

   
   Love, Light, and Lentils, my friends!
   Sarah

Blueberry and Carrot Salad with Mustard Greens and Walnuts

I don't know about you but I'm ready for Spring and all the light, fresh, flavors that come with it and this Blueberry and Carrot Salad with Mustard Greens and Walnuts was just what I was craving.

Looking for a nontraditional spring salad for your Easter dinner table next month? This is it! The slight spiciness of the fresh mustard greens are the perfect balance to the sweet carrots and blueberries and the light and tangy dressing.

Dressed with a homemade vinaigrette made with brown mustard, lemon juice, and maple syrup its the perfect mix of tangy and sweet.

What you are going to need to buy:

• Carrots 2-3 large, shredded

• Mustard Greens, 1.5 cups, chopped into fine pieces

• Fresh Blueberries, cut in half, 3/4 cup

• Walnuts, chopped, 1/2 cup

• Olive Oil, 3 tablespoons

• Brown Mustard, 1 tablespoon

• Lemon juice, 1 tablespoon

• Maple Syrup, 2 tablespoons

• Māla Girl Sparkle Salt, 1 teaspoon

What you are going to need to do:

1. To begin, shred your carrots into a large bowl. Can you use the per-shredded carrots from the store? Honestly, I’m going to say no! There is just something so good and sweet about shredding fresh carrots. This salad simply won’t be the same with the per-shredded version!

2. Finely chop your Mustard Greens into small pieces. We’re looking for all the components of this salad to be roughtly the same size! Think of the texture that you’d chop cabbage for coleslaw!

3. Cut your blueberries in half.

4. Chop walnuts into bite-sized pieces.

5. Combine your carrots, mustard greens, blueberries, and walnut into a bowl.

Now, let’s make the dressing!

7. In a mason jar combine olive oil, brown mustard, lemon juice, maple syrup, and salt seasoning mixture. Shake dressing in the mason jar, for one minute, to combine.

8. Wait until you are ready to serve the salad to add the dressing to the carrot mixture. Mix well and serve cold! Serves 4-6, side serving sized.

This dressing is so, so simple, but I promise you, if you are a carrot fan, you’re going to absolutely love this spring salad…and because it’s totally dairy-free it’s the perfect thing to bring to pot-lucks and get-togethers this Easter! I can’t wait to hear how much you love it!

Love, Light, and Lentils!
Sarah

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Cashew Free VEGAN Cheese Sauce!

Let’s be real…what’s the best part of nachos if it isn’t the cheese sauce? The main comment I hear from folks who are just transitioning into a plant-based lifestyle or who are simply trying to eat less dairy is, “…but, I just love cheese so much!” Me, too, my friends! Me, too! The dairy free cheese sauce that I used on this dish also makes a great sauce to top Mac ‘n Cheese or to make your own at home hamburger-helper casserole. And this cashew free version is even safe for our friends with allergies!

The world of plant based cheese has come a long way in the past 20 years since I stopped eating meat…A LONG way but so many of the cheese sauces at restaurants and available in stores contain cashews but this recipe, made with some of my favorite ingredients from brand like Violife, Earth Balance, Tofutti, and Rise Brewing is safe for our friends with nut allergies and is still 100% plant based!

What you are going to need to buy:

Non-Dairy Butter - ( We used Earth Balance)

Flour

Organic Oat Milk from RISE BREWING - (Can you use something else…um, yeah, but why?)

Non-Dairy Cheese Shreds - (We used THESE CHEDDAR SHREADS from VioLife!)

Non-Dairy Sour Cream - (in our opinion Tofutti is the OG…and also the best!)

Yellow Mustard - (yes, just trust us!)

Salt and Pepper, to taste

Garlic and Onion Powder, to taste

What you are going to need to do:

Okay, let’s tackle this cheese sauce first: This recipe is probably going to make way more sauce than you’ll need unless you’re making nachos for a party BUT trust me, you’ll find all kind of other uses for it and it keeps in the fridge just fine!

In a medium pot, on low heat, melt about 2 tablespoons of butter and gently allow butter to brown, but not burn, because we’re going to make a roux.

Sprinkle 2 tablespoons of flower on top of the melted butter and whisk to combine. Cook mixture for about 30 seconds and then slowly add 1.5 - 2 cups of oat milk, whisking the entire time so that no lumps form. Bring to a boil and let boil about 30 seconds.

Stir in 1/3 cup of sour cream.

Add 1 tablespoon of yellow mustard…don’t be afraid, just do it! (You can use brown mustard, if you like it!)

Reduce heat and add the cheddar shreds (yes, the whole bag), stirring to melt.

Continue to stir, on low/medium heat, until everything is melted.

Add salt and pepper, and garlic/onion powder to taste. It will take more salt than you think…a full teaspoon isn’t too much!

…And, boom! vegan cheese sauce! If it seems thin, increase the heat and let simmer for 1-2 minutes, but remember it will tighten up as it cools.

A note about ingredients and brands: I’ve been plant-based for 20 years and believe me, I’ve seen quite the evolution of dairy-free products, particularly, when it comes to milks and cheeses! The products and brands that I recommend for this recipe are not sponsors and I don’t get paid to promote them…they are, simply, in my opinion, the best options, for this dish! Can you use something different? Sure. Can you substitute one brand for another? Of course…but this is legit the best cheese sauce that I’ve had, plus…it’s quick, easy, and also cashew free, so if you want to make THIS delicious version, in your home kitchen, I’d say, stick with these brands!

…And do NOT worry about making too much because you can keep this cheese sauce in the fridge for up to two weeks and simply reheat it when you need it! It will thicken back up when it’s cool, but not to worry…portion out what you want to use and pop it into the microwave in 20 second bursts, stirring in-between, and it will melt right back down! It’s perfect for mac n’ cheese, casseroles, to top burgers, or just to eat with chip!

Vegan Tofu Chick'n Parmesan

This Vegan Tofu Chick'n Parmesan is a recipe that I developed for my friends over at Māla Girl using their vegan, gluten-free, and adaptogentic blends. If you haven’t tried any of the Māla Girl products…you totally should! They’re local to Orlando, like me, everything is hand-blended and full of super-foods! This post actually isn’t sponsored…I just really love their products and I know you will too! Check them out here!

Just like an traditional chicken parmesan, this recipe does have several steps, but trust me…it’s so, so good! It’s seriously one of the best things that I have ever put in my face! You won't believe your tastebuds! It's almost magic how Māla Girl Soulfull Classic can make tofu taste so much like chicken! Let’s make it!

What you are going to need to buy:

• Māla Girl Fireball Basil, 1 Tbsp

• Māla Girl Oat Buttermylk, 1 Tbsp

• Māla Girl Sparkle Salt, to taste

• Extra Firm Tofu

• All-Purpose Flour, 3 Tbsp

• Jarred Pasta Sauce

• Olive Oil, 1 Tbsp

• Dairy-Free Mozerella

• Dairy-Free Parmesean

• Fresh Basil, chopped

What you are going to need to do:

1. Add 1 Tbsp of Soulfull Classic to the liquid that your tofu comes packed in and marinate tofu for 1 hour, up to overnight. This is honeslty the secret to this recipe! Don’t skip it, trust me!

2. Cut tofu into 1 inch, "chicken-shaped" cutlets and dredge in a mixture of AP Flour and Māla Girl Oat Buttermilk, with a pinch of Sparkle Salt.

3. Fry tofu, in a skillet, over medium heat, with 1 Tbsp of Olive Oil until a golden crust is formed on each side. Remove and drain on a paper towel to wick away any extra oil.

4. Add 1 Tbsp of Māla Girl Fireball Basil to one jar of pasta sauce and mix until well incorporated. Is this necessary? Nope…is it just plain good? Yep! Plus, if you are interested in this brand and what to try out their products, trust me, you’re going to want the Fireball Basil!

5. Spread 3-4 tablespoons of pasta sauce in the bottom of an oven-safe baking dish.

6. Add fried tofu cutlets to a baking dish and top with chopped basil, parmesan, pasta sauce, and mozzarella.

7. Sprinkle with a pinch of Māla Girl Sparkle Salt.

8. Cover with foil and bake at 350 for 30 minutes. Uncover and broil for 5 minutes until bubbly! Watch closely...so your cheese doesn't burn!

9. Garnish with fresh basil and serve with more warm Fireball Basil pasta sauce!

And…there you have it! I honestly can’t wait for you to try this recipe and see what you think! Make sure to tag me on all the socials @plantbasedgingr so I can see when you do!

Love, Light, and Lentils!
Sarah

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Roasted Red Pepper Hummus with Māla Girl Fireball Basil

I don’t know about you but once I started making my own hummus at home I have never gone back to the store-bought stuff! This weekend I whipped up a batch of Roasted Red Pepper Hummus to snack on in my desperate attempt to hide my hungries from the boxes of girl scout cookies I bought from my niece that were hiding in the cabinet.

My secret to this dish is the Fireball Basil Blend from my friends over at Māla Girl! I used it to toss some of the chickpeas in and roasted them off in the over for garnish and added the rest right to the hummus mix and blended it all up together! If you haven’t tried any of the Māla Girl products…you totally should! They’re local to Orlando like me, everything is hand-blended, vegan, gluten-free, and organic! Check them out here!

This recipe is so simple that it almost seems silly to post it, but it’s because it’s so easy that I wanted to share. Who needs to spend $6 for hummus in the Deli Department when you can totally make it yourself in about 5 minutes!

What you are going to need to buy:

Chickpeas, 1 can

Olive Oil, drizzle

Māla Girl Fireball Basil Blend, single-serve packet

Salt and Pepper, to taste

Roasted Red Peppers, (I a jarred option. Find them in your local store, typically by the olives)

Garlic, minced, 1 tablespoon

That’s it! No kidding…

What you are going to need to do:

Drain your chickpeas. Reserve a handful of them for garnish. With those, sprinkle with 1/2 tablespoon the Māla Girl Fireball Basil Blend and roast at 400 in the oven for about 15 minutes. This is not necessary but makes the final dish super pretty if you’re serving guests.

Into a blender add the rest of the chickpeas, the remaining Māla Girl Fireball Basil Blend, 1/2 cup of roasted red peppers, and garlic. Blend until smooth. If the mixture is too thick, add 1 teaspoon of the liquid that the peppers come packed in…add slowly until the desired consistency is reached. Be careful not to get it too runny.

Taste the mixture and add salt and pepper, to taste

Serve with warm pita or crusty bread and garnish with a drizzle of olive oil, roasted chickpeas, and more diced roasted red peppers.

This hummus also makes an amazing spread for sandwiches and wraps!
That’s it! Enjoy…see I told you it was easy!
Love, light, and lentils, my friends!
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Vegan Creamed Eggs on Sourdough Toast (French Scrambled Eggs)

One of my favorite dishes is creamed eggs on toast! In my book, it’s the perfect, wake up late and make brunch on a lazy weekend breakfast! Unlike traditional scrambled eggs, with creamed eggs there are a few tricks to get small enough curds for that perfect creamy texture. And, yes…despite what the photos may look like, this entire recipe is Vegan!

I’ve been plant-based for 20 years at this point, but make no mistake…I love eggs. Sadly, I find that they don’t love me back, and are a huge source of inflammation in my body, which for me means eczema flair-ups but with Just Egg now I can still enjoy my creamed eggs from time to time! If you’re not a vegan and are making this recipe with regular eggs, all the same techniques apply. Another reason why I love the Just Egg product! They really do cook up just like traditional chicken eggs!

Note: I call this creamed eggs, but there is another recipe that involves taking chopped boiled eggs and serving them over toast with a cheesy cream sauce made with a rue. This is NOT that. Good news, it’s just as good and not near as complicated. This recipe might be more closely compared to french scrambled eggs.

What you are going to need to buy:

Just Egg, the liquid. It can typically be found right by the eggs in the cold case at the grocery store. There really isn’t a substitute for this…if you want creamed eggs that actually taste like the real thing, just try Just Egg. You’ll thank me later.

Sour Cream - (I’m a pretty die-hard Tofutti fan, so that’s what I always use!)

Olive Oil

Salt and Pepper, to taste

Optional: Avocado, Tomatoes, Fresh Chives

Bread of choice. I used my homemade sourdough and I like how the thick cut crunchy bread stands up to the softness of the eggs.

What you are going to need to do:

This is not a complex recipe. If it were not for just a couple tricks that I have learned and want to share…I would hesitate to even post it!

Tip # 1: Cook on Medium/Low! I’m serious, we are not frying these eggs! Low and slow is THE trick, in my book to a nice silky texture.

In a medium skillet, on medium/low, warm about a teaspoon of olive oil, until it coats the bottom of the pan.

Pour in your liquid eggs.

Place 2-5 dolops of sour cream (about 1 teaspoon each), depending on how many “eggs” you are making into the pan, ontop of the eggs.

With a small silicone spatula or whisk, begin to stir the eggs and sour cream in small circles right away.

Continue to stir for the entire time that the eggs are on the heat.

It’s going to look like nothing is happening but be patient. Eventually your eggs will begin to tighten and thicken up. The constant stirring is what will give you those small delicate curds and keep your eggs creamy.

Add a pinch of salt and pepper, to taste, and continue to stir until your eggs become the texture of thick tapioca. Always remove from the heat earlier than you think you need to…as they will continue to cook off the heat.

Remove from heat and continue to stir for 1 minute.

Serve over toast and garnish with avocado with a squeeze of lime, tomatoes, and fresh chives.

Vegan Spinach Lasagna with Homemade Dairy Free Ricotta

This cold weather is seriously making me crave comfort food. Anyone else? Made with my homemade ricotta, plus some delicious pasta sauce from my new friends over at Otamot, this delicious Vegan Spinach Lasagna totally hit the spot!! Read below for my easy, dairy free, and cashew free ricotta recipe!

My homemade vegan ricotta is so simple and because its made with silken tofu...it's safe for all my friends with nut allergies!

This recipe is for a 9x9 pan of lasagna…but is easily doubled if you want to make a large pan.

What you are going to need to buy:

To make the dairy free ricotta:
16 oz Silken Tofu, drained
3/4 c of Nutritional Yeast
2-3 tablespoons of Minced Garlic
1 tablespoon Lemon Juice
1 tablespoon Salt

To make the Spinach Lasagna:
Vegan Ricotta
Tomato Sauce
1.5 cups spinach, Chopped
1/2 cup Dairy Free Mozzarella
Lasagna Noodles
Dairy Free Parmesan

What you are going to need to do:

Preheat oven to 350 degrees

To make the dairy free ricotta:
Slowly pulse ingredients in a blender until the mixture comes together. Do not over-blend or it will get too runny! You can always finish mixing by hand.

To the ricotta mixture add your spinach and dairy free mozzarella.

To assemble the lasagna:

Cook your noodles based on the packaged instructions.
Add 3 tablespoons of pasta sauce to a 9 x 9 baking dish.
Layer your noodles, ricotta and cheese mixture, and pasta sauce and continue to build the lasagna until 3 layers have been achieved.

Top the final layer with noodles, cover with remaining sauce, and sprinkle with parmesan cheese.

Cover with foil and bake for 35 minutes. Uncover and bake another 10 minutes until bubbling!
Let stand for 10 minutes before serving and enjoy!

Love, Light, and Lentils, my friends!