We love to eat chili during any season of the year with rice or on loaded potatoes. This easy and fast recipe is just the meal prep to make your week a little easier, lets get right into the recipe.

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Ingredients:

• 1 small onion

• 1 small bell pepper

• 2 TBS of chili powder

• 2 TBS of olive oil

• 2-3 cups of water

• 1 cup of tomato sauce

• 2 cups of diced tomatoes

• 16 oz of black, pink, and white beans

• 2 Bay leaves

• 1/4 cup of recáo

• 1 1/2 TBS of adobo

• 3/4 cups of plant protein crumbles (optional)

• 1 TSP of salt and pepper

• 1 TSP of garlic powder

• 2 TSP of freshly minced garlic 

Directions:

1. First, chop the pepper and onion into small cubed pieces. Also, mince the garlic at this time and set aside.

2. In a medium to large pot, bring the heat to a medium high heat. Add in the oil, minced garlic, onions, and peppers. Allow to cook for 1-2 minutes, stirring and browning.

3. Then add the tomatoes, tomato sauce, beans, water, the rest of the oil, plant protein, and dry spices.

4. Bring to a low simmer and allow to cook for about 30 minutes. Stir every 5-10 minutes, adding water if needed.

5. If you like a rich chili, add in a little more oil and a splash of non-dairy milk. Don't forget to remove the bay leaves!

This soup is a childhood pastime altered to meet my current Plant Based lifestyle. It is so warming and packed with flavor, best of all - easy ingredients and simple directions! 

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Ingredients needed:

- 2-3 Tbs EVOO

- 1 garlic clove (fresh/minced)

- 1/2 small onion

- 1/2 green pepper

- 1 carrot

-1/2 cup of chopped cauliflower

- 1/4 cup of recáo

- 1/4 cup of Gardein ground crumbles (optional)

- 1 package of Malfalda noodles

- 4 cups of water

- 4 cups of veggie stock

- 32 oz. of your favorite tomato sauce (We used Rao's Marinara)

- 2 Tsp of salt

- 1 Tsp of pepper

1.5-2 Tsp of garlic powder

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Directions:

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1. Wash and chop the veggies into small bite size pieces, set aside.

2. Mince the garlic clove, set aside.

3. In a large pot, add some of the oil (1/2 Tbs) in a medium level heat. Then add in the garlic, pepper, onions, carrots, and cauliflower. Stir and allow to cook for about 2 minutes.

4. Next, add in the broth, water, recáo, and the tomato sauce.

5. Let's bring this to a low boil and once it is boiling we will continue building flavor.

6. Add in the noodles and crumbles, we break the noodles in half.

7. Add in 1-2 Tbs more of EVOO, 2 Tsp of salt, the 1/2 Tsp of pepper, and 1 TBS of my salt free adobo (or whatever similar blend you have).

8. Taste this soup and ensure tastes amazing.

9. Allow to cook for ~ 20 minutes.

10. Done! Add your favorite herbs or toppings. 

If you are desiring warm chocolate cake that is super fast and easy to prepare, you have come to the right place! This cake is perfect for entertaining guest, parties, and most importantly YOU. Let's get right into this simple, easy, and delicious recipe - perfect for any level baker.

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Ingredients:

• 3/4 cup of cacao powder

• 2 cups of all-purpose flour

• 1.5 teaspoons of baking powder

• 1.5 teaspoons of baking soda

• Pinch of salt

• 1 cup of unrefined sugar

• 1.5 cups of water

• 1/4 cup of oil

• 1/2 cup of apple sauce

• 1 tablespoon of vanilla

• 1/4 cup of agave (just add + 1/2 cup of sugar above if don't have

Glaze: 

• 3/4 cups of confectionate sugar

• 2 tablespoons of non-dairy milk

• 1 tablespoon of cacao powder

• Squeeze of lemon juice

• 1/4 teaspoon of vanilla extract

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Directions:

1. 1. Pre-heat oven to 350 degrees Fahrenheit.

2. Sift all dry ingredients 2-3 times to mix the items and also assists with density.

3. Mix all the wet ingredients in another bowl.

4. Next, add the wet ingredients into to the dry mix and fold the ingredients into a smooth batter. 

5. Pour into a baking pan (8 inches-9 inches) and bake for 30-40 minutes. Check with a toothpick to determine if done.

6. Toothpick method: Insert toothpick into cake and if comes out dry = done.

7. For the glaze, mix all the ingredients together into a smooth glaze and pour over cooled* cake. Top with extra cacao for decor and enjoy familia!

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Want that soul food/comfort food that takes you back to your favorite pastime? These fried cauliflower wings will be a game changer on your plate for sure! I love this simple recipe that is  packed with major flava! You don't need any crazy ingredients and any level cook can make these with ease. These reminded me of my grandmother's Sunday dinners, really and made my heart smile. I know some of you are going to want to avoid fried items, but I say its all about moderation and balance my friends (meaning save these for special occasions and guests).

Ingredients:

• 2 cups of all purpose flour

• 1 TBS of adobo

• 1 TSP of garlic powder

• 1 TSP of oregano powder

• 1 TSP of dried cilantro

• 1/2 head of cauliflower 

• 1 cup of origonal almond milk

• Oil for frying

Directions:

1. ​To begin, add the flour and dry spices into a mixing bowl. Mix them up with a fork or whisk. Set aside.​

2. Next, wash and break the cauliflower head into small bite* size pieces to ensure  they cook fully.

3. Third, pour the almond milk into another mixing bowl.

4. Now, place several pieces of cauliflower winglets into the almond milk. Shake them off and throw them into the flour mix.

5. Shake off the excess flour and then re-dip them in the almond milk. Throw them back into the dry flour mix, shake off, and set aside. Do this for all of your wings.

6. In the meantime, pre-heat a small or medium frying pan on medium high heat with enough oil to cook your wings 1/2 way vertically. About 1/2 inch.

7. Cook the wings a couple of minutes per side and place the cooked wings onto a paper towel.

8. This recipes is that simple, game changer!!

Want empanadas that are homemade? Wait no more! 

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Recipe details below

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Ingredients:

• 2 cups of all purpose flour

• 1/2 TSP of sazón (FYI homemade recipe in my 1st ebook)

• 1/2 TSP of baking soda

• 1 TSP of baking powder

• 3 TBS of EVOO (extra virgin olive oil)

• 8+ TBS of cold water

• Oil spray

• 1-2 TBS of minced cilantro

• 1 cup of "Gardein" beef crumbles

• 1 TSP of EVOO for "meat"

• 2 TBS of Recáo (Free quick version received when you register, and also variations in my ebook)

• 1/2 TSP of adobo blend (version available also in my ebook)

• 1/2 TSP of garlic powder

• OIL for cooking the empanadas

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Directions:

1. ​To begin, sift together the flour, baking soda, baking powder, and sázon into a mixing bowl.

2. In another small bowl add in the 3 TBS of EVOO and 5 TBS of cold water.

3. Make a weld into the flour mixture, and put in the liquid mix above.

4. Begin to mix this together with a mixing spatula (at first, then use your hands) and add in 1 TBS of additional cold water until you form a moist ball. I used 8 TBS total.

5. Then, I put this flour ball into a covered bowl for 15-20 minutes to rest.

6. In the meantime, prep your filling:

7. In a small skillet or pan on medium heat, add in your 1 TBS of EVOO, Gardein meat, Adobo, and garlic powder. Mix and cook for about 5 minutes. Set aside.

8. Feel free to fill these with vegan cheeses, tomato sauses and more!

9. Then you will pull off small chunks of the dough and roll out until super thin. Use a bowl to carve out a medium size circle, fill it half way with filling and cilantro.

10. Then spray the edges with oil spray and press the edges with a fork on both sides.

11. Lastly, fry (or bake) in the oil for about 1 minute or less until golden light brown on each side. If baking, spray them with oil spray and bake at 350 degrees F for about 20 minutes (flip 1/2 way).

12. Enjoy!!

Want to recreate this cheesy delicious meal, I have laid out the steps for you below!

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 I seriously love eating cheesy pasta but I don't love how fatty some of the store brands are. Just because its labelled vegan does not mean its ingredients are healthy for regular consumption. So, I created this yummy alternative. 

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Ingredients:

• 8 ounces of frozen precut butternut squash pieces (if your motivated, from fresh)

• 2 cups of washed baby kale

• 1 TBS EVOO

• 1 TBS fresh minced garlic

• 1-2 Tsp garlic powder

• 1-2 Tsp fresh minced basil

• 1 Tsp Oregano

• Pinch salt/pepper

• Whole Wheat noodles

• 1 TBS Vegan butter

• 2 TBS Flour

• 2 +Cups Plain Almond milk

• 2 TBS "Follow Your Heart" Vegan Parmesan cheese

• 2 Tsp to 1 TBS of nutritional yeast

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This recipe is still evolving but I love it already! Here are the directions:

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1. ​To begin, I added the butternut squash pieces and baby kale to a sauté pan with the half of EVOO (1/2 TBS). Then I added the fresh garlic, salt, and pepper. Cook this until tender on medium heat, for about 5 minutes.​ Then set it aside in a bowl, we will get back to this.

2. Next, I put my pasta water to boil (6-8 cups)​ while I prepared the sauce.

3. To continue, I added the butter to a non stick pan on low heat whisked in the flour in slowly. Add in the milk, nutritional yeast, and parmesan cheese. Add in your noodles if you haven't and set a timer on them so you don't overcook them.

4. Then quickly add in the garlic powder, oregano, and put the whole mixture into a blender.

5. Blend out the sauce for about 1 minutes until smooth. Add more milk to thin out if needed, you are looking for an thin sauce like consistency. Taste..

6. Next, add the rest of the EVOO, sauce, and veggies into the pan on medium heat. Add in noodles, fresh basil, and more vegan parmesan cheese. Add in a little pasta water if you want to thin it out a little. Mix all ingredients together and taste!

7. Enjoy!

*Make sure to remove noodles timely, even if not done the sauce. 

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Want to recreate this traditional delicious meal ? 

 French toast is such a fun breakfast or brunch meal that  everyone loves.  Going Vegan, I missed a lot of fun stuff like this. So it is my mission to recreate healthy plant based versions and share it with you all.

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Ingredients:

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• Use 2 TBS of "Egg Replacer" egg replacer brand

• 2 cups of dairy free milk, full fat almond milk used here

• 1.5 TSP of vanilla

• 1 TBS of cinnamon

• 1 TSP of pumpkin spice* (optional)

• Whole wheat bread (amount depends on desired slices, we made 18 slices for a family of 6) 

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Directions: 

This recipe is no different really than that of traditional French Toast, wait! It's easier :)

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1. In a mixing bowl, add all of the ingredients listed in no particular order.

2. Whisk all of the ingredients together well.

3. Add extra cinnamon to the top of the mixture for extra flavor and browning.

4. Heat up a griddle pan on medium heat and add a little butter to prevent sticking.

5. Dip the bread slices into the mixture, scraping off the excess on each side. 

6. Place on the heated pan and cook each side for a couple of minutes. You may have to do this twice depending on how wet the bread was.

7. The toast is ready when perfectly golden brown.

8. Top with maple syrup, fruits, and nuts. Enjoy!

Here I show you how to create traditional Puerto Rican white rice. I also completed a tutorial on my youtube that you can go to the main page to view. This simple dish has been a staple in our culture but it does contain fat. On a daily basis, I do steam my plain rice but there are days that I need this dish in my life. Hope you all enjoy this moist perfectly salted rice!

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​Ingredients:

• 4 cups of enriched medium grain organic white rice

• 1/8th cup of oil

• 1 teaspoon of salt

• 4 cups of water

• Rice Pot

Directions:

1. To begin, bring 4 cups of water to a boil on high heat.

2. Add in salt and oil to the boiling water.

3. Wash rice in cold water and drain.

4. Add rice into boiling water and stir frequently as the water boils out. This will only take a few minutes.

5. Cover the pot once the water has cooked out and turn the heat on low.

6. Allow to cook for 15-20 minutes before stirring.

7. This rice will be done at this point.

8. For this tutorial, I have included a visual video!

9. Link below in youtube channel. Enjoy!

This is the perfect warm pie for the holidays that will blow people away! This recipe allows you to create an amazing eye catching dessert, that doesn't need any labels. Its just that good...anyone would love it!

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Ingredients

Crust:

• 2 cups of all purpose flour, pastry flour, or all purpose GF flour

• pinch of salt

• 2/3 cup of cold vegan butter or shortening

• 4-6 tablespoons of cold water

• stainless steel hand pastry blender

​Filling: ​

• 1 lb of sweet potatoes

• 1/4 cup of apple sauce

• 1/4 cup of almond milk

• 1/4 cup of butter

• 1/2 teaspoon of cinnamon

• 1/2 teaspoon of vanilla

• pinch of nutmeg

• 3 Tablespoons of sugar or maple syrup

Directions

For the crust:

1. Add the flour, butter, salt to a mixing bowl.

2. Begin to mix with hand mixer to make course "sand like"texture.

3. Then add in 1 tablespoon of cold water at a time, while mixing, to create a dough.

4. The dough will be slightly moist and fluffy - but not wet (or you have added too much water, add in a little flour). 

5. Separate into two balls and roll out nice and thin onto a floured board. Cut out circles the size of your cupcake molds.

6. Put a piece of parchment on the mold first to prevent sticking, and press in flour crusts into molds.

Filling:

1. Peel, cube, and boil sweet potatoes for about 20 minutes.

2. Add the potatoes and all the filling ingredients into a mixing bowl.

3. Blend until smooth. Mixture will be thick, you want this.

4. Add filling into the crust molds.

5. Bake at 350 degrees (F) for 25 minutes. Allow to cool for one hour.

6. Top with So Delicious Coconut Whipped Cream and cinnamon.

7. Enjoy!!

This is the perfect warm treat for for fall and winter! This recipe allows you to create your own sweet dessert like treat that is super simple and fast.

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Ingredients:

• 2 cups of slightly overcooked brown rice

• 1/2 cup of maple agave blend (Trader Joe Brand used here)

• 1/8th teaspoon of salt (pinch of salt)

• 1 teaspoon of vanilla

• 1.5 tablespoon of butter (optional)

• 1/4 cup of cranberries or raisens

• 1/3 cup of garbanzo juice (from can)

• 2 cups of almond milk

• 1/2 cup of almond milk

• Cinnamon 

• 1 tablespoon of brown sugar

Directions:

1. To begin, cook your brown rice - following the directions. I used a rice steamer and added a little extra water (1/2cup) to make the rice a little overcooked to prevent hard rice in the pudding.

2. Add the rice, 2 cups of milk, maple agave, pinch of salt, and let cook on a simmer (med-low heat) for about 25 minutes.

3. Then you will turn off the heat and add the rest of the ingredients: butter, milk, vanilla, cranberries or raisons, and the garbanzo juice (which works as egg whites chemically).

4. Mix together ingredients, place into cups or bowls, and top with cinnamon. You can eat this dish warm, room temperature, or cold. It's great all three ways, enjoy!

5. Refrigerate for up to 2-3 days.

Tips:

• You can use white rice, don't overcook the rice.