Super tasty vegan veggie power bowls😋🍲

3604AC7C-8E76-4357-BEBE-82E27EBBC39F.jpeg

F65CF668-A752-4724-A6AC-8438BFD02B65

Hello again! I’m back with another recipe! I’ll be showing you how to make this delicious vegan power bowl! It has so much flavor and as always super easy to make! So lets begin!

Ingredients:

1 cup of Spinach Leaves per serving

1 cup of Mushrooms

Chopped Tomato

Corn

Boxed Brown Red Wild Quinoa Multi-Grain Medley by minute rice

1 Can of Goya Black Beans

Avocados for fresh Guacamole

Picante Salsa

Red Onion

Instructions:

Bring water to a boil for the quinoa rice per package instructions

In a small saucepan add the black beans and season to taste

Place your frozen corn into a small skillet on low season to taste

Chop up your mushrooms, onions, tomatoes and spinach leaves.

Add the Minute Brown Red Wild Quinoa Multi-Grain Medley to the boiled water. It cooks in 10 minutes

Next, peel and chop your avocados and smash to your desired texture. Add in some of the chopped onions and mix well sit to the side. We will use this later.

Remove rice from the boil

Now it’s time to layer our bowls! 

Grab the chopped veggies from earlier and place your desired amount of chopped spinach leaves to the bottom of bowl. Next, scoop some of the Quinoa Rice and black beans. Top the black beans with a layer of sweet corn and add a desired amount of mushrooms, remaining red onions, and tomatoes.  Lastly, top with desired amount of the fresh Homemade guacamole and a dollop of the Picante Salsa! And Serve!

This was seriously so good! Let me know what you think 🙂

Until next time

-Ashlee K

Deep Fried Cauliflower Wings 😋😛

 

BE8ED42B-F36B-45E6-BE9A-F184270C2C11.jpeg

Hello! So this was a not so healthy recipe that I made a few days ago.. I was craving something deep fried and crunchy and this recipe was just that!  This was soo tasty and like everything I make it was super easy to make! Let’s begin!

Ingredients:

1 Head of Cauliflower

Tony chachere’s

Lemon Pepper

Oil of your choice for frying

Mustard

1 tablespoon of sugar

1 bag of seasoned Louisiana Fish Fry

Instructions:

Pour your oil into a deep pot if you have a deep fryer even better!

Cut your cauliflower into nugget size pieces or your desired size and season to taste. I used Tony’s, lemon pepper, and some New Orleans creole seasoning.

In a small mixing bowl, add about 3-4 big squirts of mustard and add the tablespoon of sugar. Mix well.

Coat your seasoned cauliflower with the mustard mixture and sat to the side.

In another mixing bowl or preferably a brown paper bag, add Louisiana seasoned Fish fry.

Add your cauliflower nuggets a few pieces at a time and shake to coat.

Drop the coated cauliflower into the oil and fry untill golden brown

Place the cauliflower on a bed of napkins to remove access oil and serve!

 

 

10 minute Delicious Vegan Pizza 😋

62531CA2-9A9F-462A-8C18-1246319CEC49

This slideshow requires JavaScript.

Hello everyone! I’m back with another yummy recipe! Vegan pizza!! Who doesn’t love pizza right?! So this recipe was super simple and super quick!  Let’s begin!

NOTE: Because this is a quick pizza recipe we will be using store bought pizza crust. Also, I didn’t include Vegan Cheese in this recipe adjust recipe to your liking.

Ingredients:

Great Value pizza crust- Original or Homemade (if you have more time)

Onions

Spinach leaves 

Mushrooms 

Tomatoes

Green Olives

Italian Seasoning 

Basil 

Banana Peppers 

Prego pizza sauce 

Instructions:

Pre-Heat your oven to 450

Chop your veggies to your liking, add to a skillet and sauté with olive oil for 1 minute. Hold off on the spinach leaves, olives, and the banana peppers for now. You will add those later.

In a small saucepan add about 1 cup of  Prego pizzeria sauce. Season with basil, and Italian seasoning to your liking.

Place your crust on a pizza pan and lightly rub about a cap full of olive oil over your pizza crust.

Take a spoon and add your pizza sauce using the back side of the spoon. Completely cover your crust with 1-2 layers of sauce.

Next, add the sautéed veggies to your pie. You may now include the Chopped spinach leaves, olives, and  banana peppers.

Once your pizza is topped, Sprinkle the top with Italian seasoning to your liking.

Cook in oven on 450 for 8-10 minutes

Remove from oven. Add Red Pepper Flakes and black pepper to taste.

Serve Warm Enjoy!

 

 

Dr. Sebi approved Alkaline Vegan Stuffed Peppers

94D76734-41B5-438D-94D1-929C7B273F27192786C3-3AF3-4112-B38D-D81EDC02CC64

Hello everyone it’s been a while since I posted but I’m back and ready to share a new recipe with you Vegan Alkaline stuffed peppers.  If you’re not familiar with Alkaline foods it’s basically an alkaline/electric plant-based lifestyle that is based on the methodology and protocols of the late Dr. Sebi. This includes the consumption of natural whole plant foods that creates the least amount of mucus in the body, including vegetables, fruits, whole grains, legumes, nuts and seeds. Every item used in my stuffed bell peppers recipe is completely vegan and 100% Alkaline. It contains 100% organic Mushrooms, olives, Wild Rice, Tomatoes, onions, and Avocados. This delicious meal was so easy to make.

Boil a pot of  (Alkaline) water if no alkaline water filtered is fine

Prepare your bell peppers of your choice by rinsing and slicing off the top and cleaning out all of the seeds by rinsing with water

Add the bell peppers to the water and boil for 5 minutes or untill soft

While the peppers are boiling prepare your wild rice either stove top or by using rice cooker.

Chop up up your mushrooms, onions, olives, Avocados, and tomatoes

Add veggies to Wild Rice

Mix veggies into the wild rice and add season to taste

Remove bell peppers from boil and place on a oiled baking pan

Stuff the rice mixture into the peppers and bake for 15 minutes at 350 degrees

Serve Warm Enjoy 😊