Elegant Vegan Eggplant Lasagna

Posted on 1 Comment

Today is my born day & I wanted to give y’all one of my favorite go to dishes I mastered at 24 & my clients have been loving it. Its super fire & simple to make!!

Great recipe for beginner culinarians & one that you & your friends & relatives will love this summer.

Serving Size

Serves 4-6 people. Double recipe for more servings.

Cook Time

Prep 30 mins

Cook 30 mins

Recipe

1 eggplant sliced in 1 inch 10-12 slices

3 cups of tomato pasta sauce

2 cups of vegan cheese (I used a blend of smoked gouda, cheddar, & mozzarella)

1 cup of vegan ricotta cheese

6 pieces of asparagus (optional side item)

grapeseed oil

black pepper

old bay seasoning

garlic powder

salt

Instructions

1. Preheat oven to 375 degrees

2. In a hot pan with grapeseed oil sauté eggplant slices until cooked on each side.

3. In a baking pan spread 1/2 cup of sauce on the bottom of the pan.

4. Add the sautéed eggplant to the bottom ( 9-10 pieces is good).

5. In a small bowl mix the ricotta cheese with 1/4 cup of cheese blend with: black pepper, garlic powder, salt & old bay seasoning.

6. Add ricotta mix on top of the eggplant & smooth it out well.

7. Sprinkle more cheese on top.

8. Add another layer of the eggplant on top of the cheese layer.

9. Spoon more tomato sauce on top of the last eggplant layer.

10. Sprinkle the remaining amount of cheese on top.

11. Sprinkle a bit of black pepper, parsley, garlic powder on top.

12. Bake in the oven for 25 mins.

13. Sauté asparagus in a hot pan & add seasonings.

14. Plate the eggplant lasagna & pair with roasted asparagus.

15. Eat & enjoy!

This is the recipe I used to make this Elegant Eggplant Lasagna. Add this to your weekly rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new Vegan dinner recipe? Check out our Vegan Lobster Mac & Cheese!

Vegan Lobster Mac & Cheese

Posted on Leave a comment

I am from the south Atlanta, Georgia to be specific. I grew up eating alot of soul food classics like Mac & Cheese, Collard Greens, & different BBQ meats. But you know I’m vegan now so I wanted to make an updated version of some of my old favorites with a modern twist.

This recipe is more for advanced culinarians & even for beginners if you up to the challenge. This one will definitely be a go to in your bag & one your relatives & friends will love.

Serving Size

Serves 8-10 people, double recipe for more servings.

Cook Time

Prep 1 hr

Cook 20 mins

Recipe

4 cups of vegan cheese sauce (check Cheesless Queso Dip Recipe for instructions)

1 cup of hearts of palm sliced in thick pieces

1 box of elbow macaroni pasta

6 cups of vegan cheese (I used a mix of cheddar, mozzarella & smoked gouda)

3 tablespoons of smoked paprika

1/2 tablespoon of old bay seasoning

1 tablespoon of pink himalayan salt

1 tablespoon of garlic powder

1/2 cup of breadcrumbs

1/2 tablespoon of vegan butter

sprinkle of parsley for presentation

Instructions

1. Preheat oven to 400 degrees.

2. Boil water & cook macaroni noodles until firm but not too soft.

3. Heat the cheese sauce on low heat & add 3 cups of vegan cheese.

4. Stir the cheese sauce until creamy it reaches a creamy thick consistency. Set aside.

5. Drain pasta & set aside.

6. Add cheese sauce to pasta & mix until well combined. Add salt, garlic powder, & pepper. Mix well & set aside.

7. Season hearts of palm in small bowl with: paprika, old bay seasoning, salt & pepper, & garlic powder. This will be the “lobster”.

8. Add the hearts of palm to the macaroni & mix together.

9. Add macaroni to a baking pan or baking dish pre-greased with vegan butter.

10. Top with more hearts of palm & then sprinkle remaining vegan cheese on top, along with the bread crumbs.

11. Sprinkle a bit of parsley on top. Bake for 20 mins on 400 degrees.

12. (Optional) serve with collard greens & bbq jackfruit. Eat & enjoy!

This is the recipe I used to make this Decadent Vegan Lobster Mac & Cheese Add this to your weekly rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new delicious dessert recipe? Check out our Decadent Chocolate Ice Cream

Decadent Chocolate Vegan Ice Cream

Posted on Leave a comment

I’m back again with another classic. Summer is right around corner its getting hot. I wanted to share a new recipe that I’ve been working on. My dessert bag is getting deeper & yours will too.

This is a simple recipe, great for beginners. Super tasty & one that you’ll want to make over & over.

Serving Size

Serves 6 people double recipe for more servings.

Cook Time

Prep 10 mins

Blend 2-3 mins

Freeze 3-6hrs to serve immediately (or overnight)

Recipe

5 frozen bananas

1/4 cup coconut milk

1/4 cup of cocoa powder

1/2 tablespoon of agave nectar

1 teaspoon of vanilla extract

Instructions

1. Place frozen bananas, cocoa powder, coconut milk, & agave into a food processor or high-speed blender.

2. Blend on high until it reaches a smooth consistency, 1-2 mins.

3. Pour into a loaf pan & let freeze until firm. 1-2 hours is best for quick serving. (Freeze overnight for a more solid ice cream.)

4. Serve with vegan chocolate wafer crisps & sprinkle of cocoa powder for extra presentation, eat & enjoy.

This is the recipe I used to make this Decadent Chocolate Ice Cream. Add this to your rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new Vegan dinner recipe? Check out our Rich Vegan Rasta Pasta!

Rich Vegan Rasta Pasta

Posted on Leave a comment

I always have been an avid pasta lover. Over the past two years this has easily become a top three favorite. Deeply embedded in my Jamaican roots, I’ll always vouch for this one.

This is an intermediate level recipe, great dinner recipe for those who want to add a new meal to their culinary bag. This one is definitely a hit!

Serving Size

Serves 4 double recipe for more servings.

Cook Time

Prep 15 mins

Cook 20 mins

Recipe

2 cups of bell peppers sliced ( I used red, yellow & green)

1 cup of plant based sausage sliced in thick pieces

1/2 cup of chopped yellow onions

1/2 tbs of minced garlic

1/2 tbs of wet jerk seasoning

1/2 cup of chopped bella mushrooms

1 jar of coconut milk

1 box of penne pasta

2 tbs of grapeseed oil

1/2 cup of nutritional yeast

1/2 tbs of curry powder

seasoning blend (parsley, himalayan salt, black pepper, paprika, old bay seasoning 1/2 tbs of each)

Instructions

1. Sauté onions & garlic until translucent.

2. Add curry powder & mushrooms, sauté until curry is cooked & fragrant (important since its a raw spice).

3. Add pasta to boiling water & cook for 10 mins until al dente (pasta should have a slight firmness but not too soft).

4. Add bell peppers, jerk seasoning & plant based sausage to pan. Saute 4-5 mins. Veggies should be soft but & sausage tender.

5. Add coconut milk to pan & let simmer on low heat for 5-7 mins.

6. Once the sauce has thickened, add nutritional yeast & seasonings at the end.

7. Stir everything thoroughly & add in pasta.

8. (Optional) Roast asparagus in oven & serve with the pasta.

9. Plate up eat & enjoy!

This is the recipe I used to make this Rich Rasta Pasta. Add this to your weekly rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new snack or appetizer? Check out our Vegan Spinach Empanadas!

Savory Vegan Spinach Empanadas

Posted on Leave a comment

One of my favorite hand held foods. Empanadas are a staple in many cultures across the world. You can fill them & serve them so many ways. Miami really exposed me to the different varieties of these. Many small Mom & Pop shops have these & they taste immaculate. I wanted to recreate my own version!

This a simple recipe that most people with cooking experience can make. You won’t be able to get enough of these, a must have in your recipe bag!

Serving Size

Serves 6 double recipe for more servings.

Cook Time

Prep 30 mins

Cook 20 mins

Recipe

6 empanada doughs

4 cups of spinach

1 cup of mushroom

3 cloves of garlic minced

1/2 teaspoon cumin

1/2 teaspoon salt

sprinkle of parsley for presentation

1/2 teaspoon black pepper

1 tablespoon vegan butter (melted)

1 cup of vegan cheese (mozzarella is what I used)

1/3 cup of all purpose flour

1 tablespoon of grapeseed oil

Instructions

1. Preheat oven to 375 degrees.

3. Sauté garlic & mushrooms in grape seed oil until fragrant & soft.

4. Add in spinach & cook until spinach is thoroughly sautéed.

5. Add spinach to a bowl & mix in the vegan cheese. Add seasonings in to the spinach & set aside.

6. Flour a cutting board or smooth surface & lightly flour empanadas on each side.

7. Scoop 1 1/2 tablespoons of spinach mixture into the empanada.

8. Fold empanada in half & press the edges with a fork to seal it.

9. Place the empanadas on a sheet tray with parchment & lightly brush with vegan butter.

10. Bake for 15 mins on 375. Let cool for 10 mins.

11. Plate up eat & enjoy!

This is the recipe I used to make these tasty Savory Spinach Empanadas. Add this to your weekly rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new dessert? Check out our Miami Mango Sorbet!

Miami Mango Sorbet

Posted on Leave a comment

Spring is here, its warming up outside & its one of the best times of the year its mango season! Mangoes are my favorite fruit & they are very versatile.

One of my more simpler recipes, anyone can make this. Great for beginners to learn & add a new recipe to your bag.

Serving Size

Serves 4 people double recipe for more servings.

Cook Time

Prep 15 mins

Cook 2 hrs

Recipe

4 cups of frozen mangoes

1 tablespoon of agave nectar

1/4 cup of lemon juice

1/4 cup of spring water

fresh mint leaves

sprinkle of tajin (optional)

Instructions

1. Add frozen mangoes to blender.

2. Add in agave, water, lemon juice.

3. Blend for 2-3 mins until smooth but slightly thick.

4. Pour into a loaf pan & let freeze until firm. 1-2 hours is best for quick serving. (Freeze overnight for a more solid sorbet.)

5. Remove sorbet from freezer & serve in a bowl. Top with fresh mint for the presentation & tajin for an extra kick!

6. Eat & enjoy!

This is the recipe I used to make this immaculate Miami Mango Sorbet. Refreshing & healthy. Add this to your weekly rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new dinner recipe? Check out our Vegan Crab Cakes!

Vegan Crab Cakes

Posted on Leave a comment

Before I started eating more plant based I did enjoy some seafood like crab, lobster, salmon. However through my experimenting in the lab I’ve learned some ways to recreate some of my old favs.

These crab cakes are an intermediate level recipe. So great for those who have some experience & want to whip up something new. I’m always amazed at how well they come out!

Serving Size

Serves 4 people double recipe for more servings.

Cook Time

Prep 30 mins

Cook 15 mins

Recipe

CRAB CAKES

2-14 OZ CANS WHOLE HEARTS OF PALM DRAINED

1/4 CUP OF GREEN ONION MINCED

1/2 CUP RED BELL PEPPER DICED

1 SHALLOT DICED

2-3 GARLIC CLOVES MINCED

1 TBS OLD BAY SEASONING

1 1/2 CUPS PANKO BREAD CRUMBS

1 CUP ALL PURPOSE FLOUR

REMOULADE SAUCE

3/4 CUP VEGAN MAYONNAISE

1/4 CUP KETCHUP

1/2 TBS DILL SEASONING

1/2 TBS OLD BAY SEASONING

BLACK PEPPER

HIMALAYAN PINK SALT

Instructions

Crab Cakes

1. Chop all veggies: shallots, peppers, garlic set aside.

2. Rough chop palm of hearts into small pieces. Set aside in a bowl.

3. In oil sauté shallots & then add hearts of palm.

4. Add veggies & sauté for 5 mins. Add old bay seasoning, dill, cumin, salt & pepper.

5. Once everything is well mixed take the mixture off the fire & let chill in a bowl until cool. ( I put mine in freezer for 15-20 mins until set.)

6. Take out crab cakes & sprinkle a bit of flour & mix well.

7. Pour the panko breadcrumbs & flour into bowls.

8. Form the palm of hearts into crab cakes & coat in flour & breadcrumbs.

9. Fry crab cakes until crispy brown on each side about 4-6 minutes in a hot sauté pan.

10. Drain on a paper towel & serve with remoulade sauce & veggies (I choose roasted asparagus).

Remoulade Sauce

1. In a small bowl whisk together mayo, ketchup, old bay seasoning, dill weed, black pepper, himalayan salt.

2. Serve with crab cakes on plate or have it on sauce.

This is the recipe I used to make these fire Crab Cakes. Packed with flavor & tasty. Add this to your weekly rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a easy dessert after dinner? Check out our Snickers Ice Cream Bars!

Vegan Snickers Ice Cream Bars

Posted on Leave a comment

Fun fact I used to want to be a pastry chef before I decided to be a private chef. I always had a love for creating fire desserts since high school. Snicker bars were one of my favs growing up. But this vegan version with the ice cream in it is on a different level!

This is an intermediate/advanced recipe for my true culinarians. It may take a few attempts. But I promise you its worth it. You & your family & friends gonna go crazy over it.

Serving Size

Serves 6 people at 2 bars per person. Double the recipe for more servings.

Cook Time

Prep 2 hrs

Cook 12 hrs

Recipe

For the Ice Cream Layer

1/3 cup of agave nectar

2/3 cup coconut milk

1 tsp of vanilla

2 cups of soaked raw cashews

For the Caramel Layer

3/4 cup of pitted medjool dates soaked in hot water

1/4 cup of coconut oil

1/2 tsp himalayan pink salt

1/2 tsp vanilla extract

1/4 cup of water

1/4 cup of roasted cashews

1/4 cup of tahini ( peanut butter or almond butter works fine)

For the Chocolate Layer

4 cups of dark chocolate melted

1/2 cup of coconut oil

Instructions

1. Soak cashews in hot water for 1 hour. Drain cashews & add to blender. Add coconut milk, agave, vanilla.

2. Blend for 5 mins until it has a smooth creamy consistency.

3. Pour ice cream until a loaf pan lined with parchment paper. Set aside in freezer.

4. Soak dates in hot water for 30 mins. Add the dates, coconut oil, vanilla, peanut butter, himalayan salt, water into blender. This is the caramel layer.

5. Blend the caramel until it is a creamy paste for 3-5 mins.

6. Spread the caramel evenly on top of the ice cream base.

7. Top the caramel layer with the roasted cashews.

8. Freeze the ice cream over night. 12 hours minimum, until it is solid.

9. Remove the ice cream from the parchment paper. Cut into 6 bars, then cut those 6 in half. You’ll have 12 bars.

10. Melt dark chocolate in a bowl & place the snicker bars on a cooling rack. Coat the bars on all sides with the chocolate. (Dipping the bars in the chocolate 1 by 1 helps as well.)

11. Plate up & sprinkle with cocoa powder for extra presentation, eat & enjoy! (These can last up to 2 weeks frozen. Store in a air tight container.)