dairy free. dairyfree

VEGAN FAJITAS
1 portobello mushroom (sliced)
1 bell pepper (sliced)
½ onion (sliced)
1 Lime
2 tsp taco seasoning
1 tbsp olive oil
Ezekiel tortillas

TOP WITH:
Green onion
Avocado 🥑
Tomato 🍅
Vegan “Sour Cream”

Begin by heating olive oil in sauté pan over medium heat. Lightly toss lime juice, mushroom, bell pepper, and onion together. Sprinkle on taco seasoning. Transfer mixture to hot pan and lightly sauté for about 5 minutes. Serve on a warm tortilla topped with avocado, tomato, green onion, vegan “sour cream” or anything else you would like.


VEGAN SOUR CREAM
¼ cup unsweetened plain coconut milk yogurt
1 tsp lemon
1 tsp lime
1 tsp minced green onion

Mushroom Gravy and Mash

Inspired by Theinkedvegan, I couldn’t help but make my own version of it when I spot those extra mushrooms sitting in my fridge.

Gravy - Boil half a chopped onions, 1 clove of garlic, sprig of thyme, a table spoon of soy sauce, and chopped mushroom together until all ingredients are softened. Add a dash of nutrition yeast, I mean, dash - go easy on them because the gravy may end of tasting like, um, nutritional yeast, instead of gravy. Then thicken the liquid with starch water (1 teaspoon of potato starch + 1 table spoon of water). Call me weird but I also added a tiny bit of blackstrap molasses and I feel it give just a touch of that deep red meat flavour a gravy has. Salt and pepper to finish.

Mash - steam potatoes (I also added kumara as I only have one potato left) and mesh them up with a bit of water.

I’m currently obsessed with figs and putting them on everything!! Plus I got them at Costco so I have a lot of them 😅

NEON ORANGE BOWL
1 cup carrots
½ cup frozen pineapple
½ cup frozen mango
1 cup coconut milk

TOP WITH
Granola
Fresh figs
Berries

Chia Pudding Bowl with granola (buried under the fruit) mango, strawberries, kiwi, blueberries and finished with some raw coconut flakes

CHIA PUDDING
¼ cup chia seeds
1 ¼ cup almond milk

Pour chia seeds and almond milk into a mason jar. Shake well. Place in refrigerator for 5 minutes. Shake again. Leave in fridge for at least 2 more hours or until chia seeds have absorbed the almond milk.

Three-Colour Donburi (Sanshoku Vegan Style)

Inspired by a traditional Japanese dish usually composed of scrambled eggs and chicken mince. To make up the similar colour profile I used sweet corn quickly boiled in a miso broth, scrambled firm tofu with soy sauce, sugar, and minced ginger, and boiled baby green peas. All served over a bed of rice.

The simplicity of the dish showcases the beautiful produce and really make you appreciate the delicate aroma of tofu,ginger, and soy sauce. Let along how easy it i s to make!

Squash Spaghetti | Lowkey Requested | Dairy Free | Vegan | Gluten Free

In all 849 calories | For a serving (makes 4) 212.1 calories

Ingredients

  • 1 whole spaghetti squash-240 cals
  • 1/8 cup olive oil-239 cals
  • Gray salt and freshly ground black pepper-0 cals
  • 2 cups prepared (jarred) marinara sauce-370 cals

How To

  1. Preheat the oven to 450ºF/232ºC.
  2. Split the squashes in half and scrape out seeds. 
  3. Line an oven tray with aluminum foil. 
  4. Season the spaghetti squash with olive oil, salt, and pepper. 
  5. Place flesh side down and roast for 30 to 40 minutes until fully cooked. 
  6. Remove from the oven and let rest until cool enough to handle.
  7. Meanwhile heat the marinara sauce in a large saute pan.
  8. When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. 
  9. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot.
  10. Serve and enjoy.

Creamy and delicious vegan Mac and cheese made with wholesome ingredients. No fake cheeses made out of hydrogenated oils or other weird chemicals 😖

VEGAN MAC & CHEESE
6 oz whole grain pasta
½ cup baked sweet potato 🍠
3 tbsp cashew butter
2 tbsp pine nuts
2 tbsp almond milk
1 tsp mustard
½ tsp salt
¼ tsp black pepper
Little nub of jalapeño*

Bring water to a boil in a large pot. Once boiling add pasta. While pasta cooks blend remaining ingredient
in a high speed blender. Mixture should form a smooth creamy yellow sauce. Once pasta is done, drain water and toss sauce with pasta. Serve with sliced tomatoes and jalapeño slivers.

*Make it as hot or mild as you would like!

4
ROSEMARY, FIG & LEMON POLENTA CAKE (DAIRY-FREE).

This post was created in partnership with Earth Balance. All opinions are my own.

Readjusting to home is strange. In Italy, I walked. I walked miles and miles every day—without even realizing, I’d find myself clocking 11 or 12 miles on my daily explorations, rapt as I was by every corner, every cobblestone, every leaf and church and cliffside. As I’ve lamented before, LA is not a walking city. It’s a city bound by the grid of streets and the crush of vehicles rushing to get to meetings and the grind of folks hustling to live out their dreams before they die. It’s a strange place to come home to after one has finally, briefly, settled into deep relaxation.

On one such walk, from the tip top of the tiny town of Positano on the Amalfi Coast, I descended a set of staircases from the Chiesa Nuova (the “new church”, which is not at all new, as my Airbnb host pointed out) down to the spiaggia grande (the main beach). The steps took me by one fragrant plant and tree after the next: Lavender and jasmine to olive and rose geranium, citrus blossom and rosemary to lemon and fig.

Read more and get the recipe here.