Toasted Coconut Steel Cut Oats

Hearty, warm, and toasty!

Toasted Coconut Steel Cut Oats

2 cups of Steel Cut Oats

8 cups of water

1 can of coconut milk

1 tsp salt

1 tsp vanilla

A dash of cinnamon

1/4 cup chia seeds

1/4 cup toasted coconut flakes

1/4 cup toasted coconut butter *recipe at bottom*

1/2 cup of raw sugar

In a large pot bring to a boil the Steel Cut Oats, water, coconut milk, and salt; then, turn the heat down low, add the sugar, vanilla, and cinnamon. Let the oatmeal simmer for 45-60 minutes covered with a lid, stirring about every 10 minutes. Turn off the heat and mix in the coconut flakes, chia seeds, and coconut butter. Let cool for 15 min and fix yourself a bowl!

Coconut Butter

1/2 cup toasted coconut flakes

1/4 cup coconut flakes

3/4 cup coconut oil

1 tsp salt

Place all ingredients in a blender and blend on high until smooth and combined.

This same recipe can be adapted to a crock pot. Oil the pot with coconut oil or vegan butter; then, add all of the ingredients starting with with dry ingredients. Then cook on low for 8hrs.

Neatball Sandwiches and Spinach Salad with a Pesto Vinaigrette

Talk about a burst of flavor, if this is what grass tastes like, then I can be a grass eater for the rest of my life.

Ok so low key, I could’ve used a better picture… but you get the picture!

I’ve got a few recipes rolled into this gem. But there’s plenty of room for short cuts!!!

Neatball Sandwiches

2 Italian rolls

8 Vegan “Meatballs” *I made Lentil Neatballs, but I’m still working on the recipe* (you can find vegan meatballs in the freezer section of your local market)

1/2 an Onion

1/2 a Bell Pepper

1 clove Garlic

Cooking oil

Salt and pepper to tatse

Sautéed mushrooms *recipe at bottom*

Vegan pesto *recipe at bottom*

Fresh spinach and/or arugula

First we’re going to fancy up these veggie meatballs. Dice up the bell pepper and onion, chop up the garlic and add to a medium pan with cooking oil and sautee. Add salt and pepper to taste, then add your meatballs. After the meatballs brown a bit, add about half of a jar of your favorite marinara and simmer for 10 minutes.

Slice open your sandwich roll and slather vegan pesto on each side and toast to preference in the oven (or toasted oven) on 400. After you take the bread out of the oven, add about four meatballs to each roll. Top with sautéed mushrooms and fresh spinach and enjoy!

Spinach Salad with Pesto Vinaigrette

Salad

2 handfuls of baby spinach

2 destemmed kale leaves

1 6inch cucumber cut into half circles

1 tbls Chia seeds

2 tbls your favorite chopped nuts

Pesto Vinaigrette

2 tbls vegan pesto

1/2 tsp sugar

1 tsp lemon juice

1 tsp apple cider vinegar

2 tsp olive oil

Salt and pepper to taste

Add all of the salad dressing ingredients into a blender and mix until smooth and emulsified.

In a medium bowl add salad, chopped kale, cucumber, chia, nuts, and dressing. Mix until evenly covered with dressing.

Sautéed Mushrooms

1 mushrooms

Half of an onion

Half of a bell pepper

2 cloves of garlic

1/4 tsp oregano

1/4 tsp paprika

Salt and pepper to taste

Cooking oil

Clean and de-stem the portobello mushroom. Slice the mushroom, onion, and bell pepper into 1/4 inch strips and chop the garlic. In a medium pan add cooking oil and heat pan on medium heat. Add the peppers onion and garlic, sautee until onions are translucent, then add mushrooms. When mushrooms begin to get tender, add salt, pepper, paprika, and oregano. Sautee until mushrooms are dark and tender.

Pesto

1/3 cup Brazil nuts

1 clove garlic

Juice from half of a small lemon

Bunch of basil

1 tsp salt

1 tsp black pepper

2 tbls nutritional yeast flakes

1/3 cup olive oil

Throw all items into a blender or food processor and blend until smooth.

How to Stock Your Pantry

I guess plant based can be pretty intimidating when you don’t know where to start.

“Oh my goodness! I’ve stopped eating meat and now I don’t know what to eat or how to shop!!!!”

No shade meant… okay a little shade was meant, but I mean you’ve got Google at the tips of your fingers. In addition, there’s no way that your diet consisted of 100% meat.

It’s okay though! I’m here to throw a few tips your way. I’m going to focus on the pantry today, the stuff in the cabinet that doesn’t get old for like years. Stuff that will become staples in every dish you make, items that you buy even if you don’t need them; you’ll thank yourself later when you don’t have to run out to the store in the middle of a recipe.

Here’s a list of things that you should DEFINITELY stock up on (it’ll save your life).

  • Grains: oats (for breakfast, baking, or even to add to your lentil loaf or veggie burgers to help them bind), rice (when paired with beans you’ve got a complete protein and a cheap meal to last you to the next paycheck), cornmeal (cornbread, dust the bottom of a homemade pizza, make some dumplings for a stew), and barley (I love barley in stews, soups, my seitan roast, and mushroom veggie burgers)
  • Noodles: pasta (along with rice and beans will definitely help your paycheck stretch, but don’t be afraid to try different shapes because they all taste the same, and different bases like quinoa or chickpea), ramen (I don’t truly mean cup of noodles/oodles of noodles type ramen, I mean straight up ramen noodles so that you can make your own ramen at home when you’re feeling fancy), udon (literally one of my favorite types of noodles, you just need variety in your noodles sometimes), rice (I believe right now these are my favorite stir fry noodles), vermicelli (I love these mung bean noodles because their great for cold noodle salads as well as spring or summer rolls)
  • Nuts: of course if you’re allergic to nuts you’d skip this… but if you’re not? YOU NEED THEM IN YOUR LIFE!!!! Cashews (for creamy sauces, cheezes, dressings, cremas, thickeners, mylk, smoothies, yogurt, creams! The possibilities are literally endless!), almonds (another super versatile nut that’ll change the game. Anything you can do with cashews, you can pretty much go with almonds), walnuts (a great alternative to meat especially when paired with mushrooms and are great in baked goods and smoothies), Brazil nuts (super expensive but hands down one of my favorite nuts and my go to for nut mylk), macadamia nuts (amazing raw, roasted, as a nut butter, with anything coconut, paired with dates to make a raw pie crust), pecans (I’ve got some muffins that’ll change your life and how you feel about pecans. I swear they’re amazing! They’re an amazing addition to date balls and nice cream)
  • Seeds: sesame seeds (you better go head and make your own tahini!), flax seed (an amazing egg replacer), sunflower seeds (the start to making an amazing breakfast, sunflower butter on banana with spicy sweet potato hash, and sautéed greens… or just a sandwich), chia seeds (the beauty of chia seeds is that a little goes a long way and they can be used in anything; puddings, water, baked goods, smoothies, it’s extra lit)
  • Beans: Before we start I would like to profess my love of beans in all their versatility! Black beans(burgers, brownies, chili, soup), chickpeas (stew, soup, blondies, pie, pasta, hummus, toonot), lentils (tacos, chili, neatballs, burgers, patties)…. there’s so many more beans but I’ve realized that I low key only use these three.
  • Coconut milk: THE NECTAR OF THE GAWDS!!!!! Keep coconut milk on deck because it will save your life! You can use it in smoothies, whipped cream, oatmeal, baking, curry, dressings, sauces, candy? marinades, you name it! Also, there’s such a thing called condensed coconut milk get on it because it’ll change your life.
  • Tomato sauce: honestly, any form of tomato in a can…. you should stock up on, you’ll thank me later. (Chili, sauce,soup, rice, beans)
  • Canned vegetables: hearts of palm (can be used for vegan ceviche or toona), green jackfruit (not to be mistaken for its ripe counterpart in syrup, the green version in brine can be used in anything from seitan to veggie burgers to tacos, and vegan crab cakes), roasted red peppers (because sometimes you may not get to your fresh red peppers quick enough)
  • Dried fruit: there was a day when I wouldn’t have even looked twice in this category. However, dates are a dried fruit, I just dehydrated some pineapple recently and it’s just an amazing snack AND you can make tea with dried fruits. Tomatoes are a fruit, and a whole different element of flavor arrives when the moisture is removed from a fruit. Whether it’s sauces, salads, breakfast, or baked goods dried fruits will add a little pop or zing of greatness. Dates (raw caramel, low glycemic sweetener, bomb in oatmeal and nice cream) and sundried tomatoes (salad dressings, dips, spreads, sauce) are basically the only dried fruits I stock up on besides coconut. Don’t rely on me go explore.
  • Flour: there’s like a gazillion bazillion different types of flour and there’s options for those who have a gluten intolerance/allergy… but I typically keep all purpose flour and masa harina in my cabinet so that if I run out of any type of bread, I can at least make my own. I totally forgot about vital wheat gluten flour, that’s how I make all my yummo seitan!
  • Sweeteners: you’ve gotta keep different sweeteners on deck evaporated cane juice/raw cane sugar (the unbleached version of white sugar), brown sugar (not the same as turbinado/raw sugar), coconut palm sugar (sugar that comes form coconut palms instead of sugar cane), molasses (you need it more in your life than you think you do), brown rice syrup (my favorite, besides dates, to use in raw treats)
  • Vinegar and oil: apple cider vinegar (great for literally everything!), rice wine vinegar(I heard you wanted to make sushi), balsamic vinegar (create a reduction and your friends are going to start calling you boujie because now… you like the finer things), olive oil (better for raw foods or light sautéing), coconut oil (wherever you would use butter, I’d use coconut oil), safflower oil (because I like roasted veggies), peanut oil (fried stuff is a gift from the heavens)

I believe I was able to provide you with at least somewhere to start for when you go stock your pantry.

Buy bulk!!!! If you’re low on funds but need certain non perishables, check if they’re in the bulk section. That way you can get what you need at a price that’s not outrages. Sometimes you don’t need a whole pound of quinoa… you’re not sure if you really even like it and you only need it for this one recipe.

Whole Wheat Spirulina Chia Ravioli

Packed with flavor and nutrients, no matter how ugly they come out they’re still going to taste straight FIRE!

IMG_2361

Vegan ravioli
Whole wheat spirulina chia pasta dough:
4 cups semolina flour
1 1/2 cups whole wheat flour
1/2 tbls spirulina
1tsp salt
2 chia eggs (2 tbls chia flour and 6tbls water)
1/2 cup water (contingent on how wet or dry the dough is)
Blend dry ingredients together.  Knead in chia egg and water and mix until dough pulls away from sides of bowl and you can form into a ball. Turn dough out onto a floured surface and separate in halves (I put one of my halves in the freezer to use later) and then cut the halves into halves (you should have four even pieces of dough). Roll each quarter into a flat sheet about 1/8th of an inch thick.  You’re going to need two sheets of dough for each batch of ravioli, one for the bottom, and one for the top.
Filling
1 portobello mushroom minced
1 handful of spinach chopped
4 cloves of garlic minced
1/4 green bell pepper minced
1/2 and onion minced
1 container of kite hill foods almond ricotta
1 Tbls Italian herb mix
1 tbls nutritional yeast flakes (optional)
Salt and pepper to taste
Sauté onion, garlic, and bell pepper until onions turn translucent.  Add Italian seasoning, nutritional yeast, salt, and pepper, mix, then add mushrooms and sauté for about 5 more minutes.  When the mushrooms gain a meaty like texture, add the spinach and cook until wilted.  Turn of heat and let cool down.  In a mixing bowl add a container of kite hill foods almond ricotta and mushroom spinach mixture and combine.
Ravioli assembly
Lay out one sheet of pasta dough and spoon about a teaspoon of the ricotta mixture in an even pattern across the dough, with half and in between the next scoop of ricotta mixture.  You’re going to want to do this as uniform as possible so that you can cut straight lines through the dough to have square ravioli.  Once the space is filled on the dough, place another sheet of pasta dough on top. The dough should drape over the filling bumps and give you a guideline as to where you can cut.  After you cut all of the squares out, I used a fork to press down on all of the edges to seal them.
Set up a pot of water to boil, when it reaches a rolling boil add the fresh ravioli and boil for about 7 min, then drain.  And now you’ve got some fresh ass ravioli that you did yourself.