Category: Veggie

[Vegetarian] Cauliflower Egg Fried Rice

This COVID-19 is a real joy kill but be blessed to be healthy and alive. With that being said, I’ve been going through and cleaning out my kitchen more than ever before. Trying to stay out of the grocery store as much as possible I’m eager to use what I have and put some dishes together to help you all with some ideas and smart choices for you and your family. So here’s to one of many to come, and let me tell you for someone who isn’t a cauliflower fan, this “fried rice” was damn good. Let the quarantine meals begin!

Ingredients:

  • Frozen Cauliflower Rice
  • Frozen Peas and Carrots
  • 2 eggs
  • Sesame Oil
  • SPICES: Chinese 5 spice, sesame seeds, soy sauce, teriyaki sauce, rice vinegar, Sriracha.

Directions:

  1. In a wok or a wide frying pan heat up Sesame Oil (1/4 cup)
  2. Drop in your frozen cauliflower rice. Be careful when dropping it in as the oil and ice will react and can pop you. In about 3-4 minutes drop in your peas and carrots
  3. Toss carefully and make sure all the water is steamed out of your veggies. Add in a teaspoon of Chinese 5 spice seasoning and a few dashes of the rest, save the Rice Vinegar and Sriracha for the end, if you don’t like spicy foods, don’t use the hot sauce.
  4. If need be add a little more sesame oil and keep tossing to ensure all parts get crisp and coated for a slightly crunch with your “rice”.
  5. Push your contents to one side of your wok/ pan and drop in the two eggs on the empty side, you want to fry your egg to a scramble so that once its done you can mix everything together.
  6. Once everything has been married add in a tea spoon of rice vinegar and toss with a dash or two of Teriyaki Sauce and wha-lah! Rice is done and ready to serve!

For questions or comments please leave them below or contact me via direct message via Instagram. Thank You! Stay safe and please stay at home.

Coconut Curry Golden Potatoes

Potatoes or rice. Two of my favorite side dishes to any entree typically paired with a protein or double veggies. Most of the time I dedicate the savory to the main dish or veggies but why can’t we show some extra love to our starches? This time I got inspired to put a spin on my golden mini potatoes, heres how.

Ingredients: (serves 2-3)

  • mini golden potatoes (10)
  • 1 can of coconut milk
  • 2-3 tablespoons of curry powder
  • fresh chopped parsley
  • 1 table spoon of celery salt
  • 1/2 teaspoon of crushed red peppers
  • 1/2 teaspoon of minced garlic
  • table spoon shredded coconut

Directions:

  1. In a medium pot, empty your coconut milk and using that can pour half a can of water into your pot. Set to boil at medium heat.
  2. Cut down your potatoes at an abyss (angled) for longer slices of potatoes.
  3. Boil them for 7-10 minutes. once boiled, remove some of the liquid so that the potatoes have just enough to coat, reduce heat to low.
  4. Now add your curry powder, celery salt, garlic and red peppers. Stir gently so your potatoes don’t break. Add in your fresh chopped parsley and add more red peppers if you’re feeling spicy!
  5. Pair with a lemon grilled chicken, jerk shrimp or a delicious tandoori jackfruit! Need some inspo? Send me a message in the comments below!


 

Hearty Vegan Chili at the Grocery Outlet


Trying to spread the word on eating vegan can be difficult, especially in areas that aren’t exposed or used to it. I partnered up with the Grocery Outlet of Compton, a bargain market grocery store that sells the food you love and need at a lower price than the chained competitors. Shopping here is right up my alley. I live to make delicious food on a dime and keeping healthy is my main concern. Today i was blessed to pass out samples of my personal recipe for a warm and cozy autumn favorite, my vegan chili. Let’s get down to it shall we?
Ingredients: (serves 4-6)

  • Fine chopped small bag of baby Carrots
  • 2 fine chopped Celery sticks and 2 others whole
  • 1/2 White onion
  • Medium can of Diced tomato
  • 4 small cans of Kidney beans
  • 2 diced Sweet potatoes
  • 1/2 diced Butternut squash
  • 2 jalapeños (seeded and minced)
  • 1 shucked ear of corn
  • 2 table spoons minced garlic
  • 1 fine chopped red bell pepper
  • SPICES: kosher salt, black pepper, chili powder, crushed red chili flakes, sugar.
  • Tortillas
  • EVOO


Directions: 

  1. On a sauté pan brown whole baby carrots (10) half of your onion and celery sticks (2) cut into 3-4 inch pieces.
  2. Filling a large pot with water we are going to make homemade vegetable stock. Boil down your sautéed veggies with a can of crushed/ diced tomatoes adding a table spoon of salt and pepper.
  3. While the broth is cooking, this is the time you can use to chop, dice and slice all your veggies and strain your kidney beans from their liquid. Once your pot has come to a boil, strain the broth and remove the boiled veggies to purée in a blender (this will go back in your soup for your broth to be thicker).
  4. Before adding in your raw veggies, taste the broth for sodium and spice content. Now add in all other spices slowly at a time to your liking. Like extra heat? Throw more chili flakes or cayenne pepper! Like it sweeter? Add more sugar. Now it’s time to throw in all your veggies and beans.
  5. Let your soup come to a boil, stirring occasionally, then reduce heat to a low simmer. Let soup cook for another 20-30min. The slower the longer the better. Since there is no meat in your soup, feel free to taste test any time! Just don’t eat it all before dinner. Enjoy!
  6. Fry some pre sliced strips of tortilla for an extra crunch while staying vegan or cornbread if you want to be naughty!

Thanks to everyone who came out today at the Grocery Outlet in Compton! Was truly a pleasure meeting all of you and changing some of your minds to eating plant based meals on occasion from never! You’re awesome, see you all again next Friday!!

Summer Veggie Spring Rolls

Let’s face it. After watching “What The Health” on Netflix it’s safe to say I’m moved, but not in a bad way! Eating more fruits and vegetables not only helps our world and human kind but it’s everything my mom tried to get me to do as a child. She won! In all seriousness, the diseases that we all think are “genetic” can also stem from the continuous bad food habits that are passed down through generations and that is why we don’t see a change. We must be the change we wish to see (thanks Gandhi) so I dedicate myself to making healthy eating and smart choices on all my future recipes. Veggie based and damn near vegan. Also, for this recipe, I wanted to use my delicious CocoLoco CBD oil from Flower Food again! Just makes everything “better”.

Let’s dive in shall we?

​

​

You will need:

  • Shredded carrots
  • Sliced snow peas
  • Mint leaves
  • Sliced shiitake mushroom caps
  • Green onion
  • Egg roll/ spring roll papers
  • Coconut oil
  • Glass noodles (I used a gluten free vegan sweet potato brand)
  • Optional: Flower Food CBD oil
  • Sweet chili dipping sauce
  • Frying pan

​

​
Directions:

  1. Once all your veggies are cut grab a sheet of egg roll paper and place all the contents towards the middle.
  2. Optional: drop 3-5 drops of CDB cocoloco.
  3. Make sure one of the corners of the square are facing you. That will be the corner you grab to fold up and over. The fold in the left and right corners and you’ll be left with what looks like an envelope. Roll up to seal it closed. Rinse your finger under water to stick the paper to itself (no egg whites nesescary).
  4. Repeat until all of your rolls are prepped.
  5. In a frying pan heat the coconut oil to a medium heat. Having the oil too high will burn the egg roll paper quickly and we want a golden crisp color so test one out to see, when ready drop them all and make sure you rotate them with tongs carefully.
  6. Remove your rolls and place them on a paper towel lined plate/bowl to remove excess oil.
  7. Cut in half and serve with a sweet chili sauce.
  8. Enjoy!

​

​

[4:4 Footwear Foodie] Adidas Yeezy Boost v2 + Portabello & Veggie Yakisoba Stir Fry

The lust to grab a pair. It was fortunate for me to work for the company but you’d think it was just THAT easy. You have no idea! For what it’s worth, yeezy taught me, and by that, I mean this new wavy recipe for my life and let’s not forget that its veganly delicious! Let’s get to the point shall we? 


Ingredients: 

  • Yakisoba Noodles
  • Pea pods and carrots
  • Green onion 
  • Peanut sauce
  • Soy sauce
  • Minced garlic 
  • Chopped peanuts 
  • 1 Portabello cap (per person)


Instructions:

  1. Mince your garlic and simmer/ steam your pea pods and carrots in 2oz peanut sauce and 4oz of water on medium heat.  
  2. Prepare to drop in a pack of yakisoba noodles. They should come packaged al dente so you’re really adding them towards the end to finish them off. 
  3. Add in your noodles and two table spoons of soy sauce (add more water if you have none left 1-2oz). 
  4. Toss around careful not to break the noodles. Just enough to mix your ingredients. 
  5. Cut your Portabello cap into strips, hold these to the side. 
  6. Remove your stir fry from the pan/ wok. 
  7. Using the same pan or wok, add your mushrooms to get coated with sauce and warm up. This shouldn’t take longer than 3 minutes since the pot was already warm. 
  8. Remove and plate with your stir fry. You can add more garlic, chopped green onions, sesame seeds and crushed peanuts. Have fun with it. 
  9. Enjoy! 

This one is my favorite recipe of the series. I guess this is what they mean when they say: save the best for last. 🙂


Thank you for enjoying the series with me and a huge shoutout to Briana Lopez the beautiful photographer that grasped my vision in seconds. Stay tuned for more series and great recipes! Until next time. 

[3:4 Footwear Foodie] adidas Pink Camo NMD’s + Jamaican Jerk Jackfruit, Red Beans & Rice and Brussel Sprouts

Finding the most comfortable shoe in your favorite print in one of your favorite colors is, well, bliss! Like noted in my previous post, adidas and their boost technology is something you have to experience for yourself! Let me tell you, it’s nothing to play with. If you’re able to get your hands on a pair of adidas with BOOST do not, I REPEAT, do not sleep on them! Just like you shouldn’t sleep on this spicy kick-ass vegan recipe! Let’s get to it shall we? 


Ingredients: (serves 4)

  • 3-4 cups of jackfruit (I bought it at Ralphs).
  • 2 cups of white rice 
  • 1 can of red beans 
  • 15-20 Brussel Sprouts 
  • Jamaican Jerk sauce (mild)
  • Plantain chips (for garnish and snacking lol)
  • EVOO 
  • Spices: minced garlic, black pepper, seasoning salt, crushed red pepper, thyme and oregano.


Instructions: 

  1. Start by boiling a medium pot of water for your rice. Once boiled, pour in your rice and set to boil.  For every cup of rice you will need 2 cups of water, friendly reminder. 
  2. Cut your Brussel Sprouts in half and toss them in 1 tablespoon EVOO with minced garlic and a pinch of your herbs and seasoning salt and pepper. Set aside to sauté. 
  3. Remove your jack fruit from the package and rub the Jamaican Jerk sauce to it to also sauté with EVOO or bake (make sure oven is preheated to 325 degrees) for no more than 15 min. Once the rice is almost done add your can of strained red beans to finish the side choice. Add in pepper, seasoning salt and crushed red pepper. Reduce your heat down to a simmer and finish off. 
  4. Cook your Brussel Sprouts on medium heat and watch them char and brown a little. Just makes them better tossing them around frequently. Adding in a little water (1/3 cup) to steam away the core of the Brussel helps them soften up in the center. 
  5. Taste everything to make sure the flavor and spice levels are to your liking and begin to plate. Grab your plantain chips and go! Get your tastebuds ready because it’s going to be spicaaay! 

The series is almost over (Sadface)! I just want you to be ready because you know what the say? Save the best for last. Stay tuned!