Posted on Leave a comment

Chickpea Tuna Sandwich

A new found favorite of mine since last year. One of the best go to recipes when you need a quick lunch. Minimal ingredients, but a lot of flavor & great source of plant-based protein & nutrients.

Growing up I use to love eating tuna especially on sandwiches & in wraps, it was one of the easiest things to make. This plant-based version is just as tasty if not better. The texture is on point as well & very similar to the real thing. Great recipe for beginner culinarians.

Serving Size

Serves 4 total. To increase the amount, add more toasted bread & the other toppings for the sandwich.

Cook Time

Prep 15 mins

Cook Time 15 Mins

Recipe

1 can of chickpeas

2 slices of whole grain bread

1/4 cup of diced red onions

1 whole tomato sliced in 1 inch pieces

1/2 cup of diced celery

1/4 cup of rough chopped parsley

1/2 cup of vegan mayonnaise

1/4 cup of nutritional yeast

1/2 tablespoon of garlic powder

1/2 tablespoon of salt

1/2 tablespoon of black pepper

1/4 tablespoon of oregano

1/2 head of romain lettuce sliced

1 tablespoon of hummus

handful of plantain chips (optional)

15 minutes

Instructions

1. Toast whole grain bread & set aside.

2. Drain the liquid from canned chickpeas & place in a bowl.

3. Mash chickpeas with a fork until it has a thick creamy consistency. (You can also put them in a food processor & get the same result).

4. Rough chop parsley & add it to the bowl with chickpeas.

5. Dice the red onions & add to the bowl.

6. Dice the celery & add to the bowl.

7. Add in the vegan mayo to the bowl.

8. Mix everything until well combined.

9. Add the nutritional yeast & the seasonings to the chickpea tuna. Mix well.

10. Slice tomatoes in 1 inch slices & set aside.

11. Cut romaine lettuce & set aside.

12. Spread the hummus on to the toasted bread.

13. Build the sandwich: add the lettuce, tomato, chickpea tuna & close the sandwich.

14. Serve with plantain chips or your chips of choice. Eat & enjoy!

This is the step by step tutorial on how to make the Chickpea Tuna Sandwich. Very simple & anyone can do it! Can’t wait to see how y’all enjoy this.

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 4 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 amazing breakfast option? Check out our supreme avocado toast!

Posted on Leave a comment

Supreme Avocado Toast

One of my favorite breakfast/brunch meals. The classic avocado toast. Simple but super flavorful & filling. I was in the lab today & I tested my creativity on another level!

Avocado toast became a hit a few years back, especially for those who’s become more health conscious. Some places charge nearly $15 for it. However with this recipe you can make your own with ingredients that cost nearly the same price! Great for beginner level culinarians.

Serving Size

Serves 2 people total. To increase the amount, add more toast & and the remaining toppings!

Cook Time

Prep 15 mins

Cook Time 15 mins

Recipe

2 whole ripe avocados

2 slices of whole grain bread

1/2 cup of hummus (choose your preferred flavor)

1 tablespoon of capers

1 whole tomato sliced

1/4 cup of bella mushrooms

1/4 cup of grapeseed oil

italian seasoning

“everything but the bagel” seasoning (from Trader Joe’s) *optional

black pepper

sea salt

oregano

15 minutes

Instructions

1. Toast your bread in toaster or oven, until brown & slightly crispy. Set aside.

2. Sauté bella mushrooms in grape seed oil until soft. Add oregano, italian seasoning, salt & black pepper. Set aside in a bowl.

3. Spread the hummus on toast until fully covered.

4. Slice tomatoes in 1 inch slices, place on top of toast.

5. Slice avocados into 2 inch slices & add on top of toast.

6. Add the sautéed mushrooms on top of the avocado.

7. Top with capers & add oregano, italian seasoning, salt & black pepper, everything but the bagel seasoning.

8. Plate up & enjoy!

This is the step by step tutorial on how to make this Supreme Avocado Toast. When you make this for your next brunch, just let them know Chef Lonnie.G put you on! Can’t wait to see how y’all enjoy this!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 4 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 sweet snack after dinner? Check out our Candied Spiced Plantains!

Posted on 1 Comment

Seeded Watermelon Juice with a Twist

We all know how hot the summertime heat can get! This watermelon juice is fortified with simple yet powerful ingredients, to keep your energy nourished.

Next time you feel called to have some fresh fruit juice, consider the benefits of naturally enhancing the properties and nutrients in the juice. Fruit juices are meant to be simple and easy on the digestion, this is why we only added light and simple ingredients to complement the fruit. Combined with wild harvested sea moss, dates, and the rind of the watermelon, this recipe will take your hydration to the next level!

Servings:

3 quarts, 12 cups

Cook Time:

20 minutes

Ingredients

Half of a large, seeded watermelon

1/2 cup – 1 cup sea moss gel

3 – 5 pitted dates


Recipe

  1. With a clean rag, rinse off the rind of the watermelon.
  2. Cut watermelon in to pieces that will fit your juicer best.
  3. Separate however much rind you would like to include, compost the rest. I like to juice together 75% fruit and 25% rind.
  4. Juice on low speed for maximum extraction. Strain when finished, in to a large bowl or pitcher.
  5. Add juice, sea moss, and dates to a blender. Blend on medium high speed till smooth, should be less than a minute.
  6. Serve chilled or fresh. Enjoy!

Pro Tip: you may need to blend your ingredients in batches depending on how much you have and how big your juicer is. Remember, keep it simple, no need to complicate.


Meet Our New Content Creator!

Soul DelaLuz

I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I work in a wide range of mediums from culinary arts, music production, graphic design, photography and more. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light.

The All Natural is now partnered with Solfood to bring you CONSISTENT & DELICIOUS whole food plant based recipes for the SOL!

Want to try a more filling breakfast instead? Check out our protein packed berry muffins!

Posted on 1 Comment

Plant Based Protein Packed Berry Muffins

Sponsored by Sacred Sun Cooperative

A breakfast blessing or post workout treat! These muffins satisfy your taste for something sweet and fuels your body mineral needs.

Farm fresh, nutrient packed ingredients give these muffins all the strength they need! The story behind the flour used in this recipe is that Sacred Sun Co-op grew winter peas right next to the rye at their farm. When it was time to harvest the rye, the crop of peas somehow got mixed in. Rye is an ancient grain filled with fiber, iron, potassium and more. Combined with the protein content found in peas, this is truly a unique farm fresh offering.

Servings: 6 medium size muffins

Cook Time: 1 hour

Ingredients

2 cups Prye flour from Sacred Sun Cooperative (or your flour of choice)

1/2 cup Hemp seeds

1/2 cup gluten free rolled oats

3/4 Coconut brown sugar

2 tbsp Sea moss gel

1 1/2 tsp Cinnamon

1 1/2 tsp Salt

2 tsp Baking Powder

1 1/2 cups Coconut milk

2 tbsp Maple syrup

2 cups fresh Berries (I used a cup each of blueberries and blackberries)


Recipe

  1. Preheat oven to 350° F.
  2. In a large bowl, sift together; flour, baking powder, cinnamon, salt, and a half cup of brown sugar. (Sifting helps combine ingredients, remove any impurities, and breakdown any clumps).
  3. Grind hemp seeds to a fine meal with a blender or food processor. Add to dry ingredients and mix. 
  4. Make a well in the middle and add in all the wet ingredients except the melted coconut oil. Combine slowly but thoroughly. As everything begins to come together, add in the coconut oil and mix together. Fold in your rinsed berries slowly. Let mixture rest while we prepare the baking sheet.
  5. Lightly oil a muffin tray. With your fingers, make sure all of the surface area is covered. Next, sprinkle a few teaspoons of flour over the muffin tray.
  6. In a medium bowl, mix together the leftover brown sugar with the rolled oats, and 2 tbsp of coconut oil.
  7. Pour your batter in to the muffin tray. Be sure to fill the tray no more than half way high with batter. Top the muffins with the sugar and oat mixture. Place in the center of your oven and bake for 25 minutes.
  8. Check the bread at 25 minutes to see if it has cooked all the way thru to the center. Use a toothpick or a clean small knife to see if any batter sticks to it when you poke it in the center. Keep it in the oven an extra 4 – 8 minutes if it needs to cook through any longer.
  9. When done, let the muffins cool in the tray for at least 7 minutes. Then pop them out on to a cooling rack and let them cool another 10 minutes till serving.

Sponsor

Sacred Sun Cooperative Farm

Sacred Sun Farm is committed to nurturing our deep connection to the Earth by tending and mending our relationships through food and play.  By conscious observation and feeding the soil, we grow nutrient dense foods and medicinal herbs for our community while also supporting the abundant prairie that surrounds us. 

Learn More on Sacredsunfarm.co


Meet Our New Content Creator!

Soul DelaLuz

I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I work in a wide range of mediums from culinary arts, music production, graphic design, photography and more. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light.

The All Natural is now partnered with Solfood to bring you CONSISTENT & DELICIOUS whole food plant based recipes for the SOL!

Want to try a raw dessert instead? Check out our mango creamsicle pie!

Posted on Leave a comment

Plant Based French Toast with a Twist!

Spiced Plant-Based French Toast with Raspberry Compote

Today we bring you a refreshing take on a classic breakfast dish, french toast. Made with fresh milled, local bread from two different bakeries here in town. One loaf is a simple whole wheat, similar to the regular store bough loaves, while the other is loaded with dried fruit and walnuts. Freshly ground spices add another dimension to this recipes batter. With the vibrant raspberry compote to top it all off. Try this recipe as another special brunch option for your loved ones.

Servings: 3 – 4

Cook time: 30 minutes

Ingredients

8 – 10 slices of your favorite fresh baked bread (I bought mine from the local bakery and it was stuffed with goodness; hard red wheat, apricots, apples, golden raisins, walnuts, and sea salt)

3/4 bottle of Just egg

2 – 4 cups fresh raspberries

1 tsp whole allspice

1 tsp whole star anise

1/2 tsp whole clove buds

2 tsp ground cinnamon

1/4 tsp salt

Maple syrup (to taste)

2 tbsp powdered sugar (optional)


Recipe

  1. Rinse your berries and add to a medium-small pot with a half cup of water. Bring to a boil, then turn heat to medium-low. Use a wooden or rubber spatula to prevent any berries from sticking or burning at the bottom of the pot.
  2. Add whole spices to mortar & pestle or a spice grinder. Grind till they come in to a fine powder form.
  3. Add Just egg to a wide bowl. Add in spices, cinnamon, and salt. Whisk together till evenly mixed.
  4. Using a serrated knife, slice your loaf of bread in to half inch thick slices. Dip bread slices in to batter mixture, then flip and coat the other side. Place on to a plate till all slices have been battered.
  5. Heat a medium-large skillet on medium-high heat for a couple of minutes. Add two slices of bread at a time. Cook on each side for 3 – 5 minutes, on medium heat. Medium light brown coloring on the slices lets us know the batter is getting cooked all the way through; this the perfect time to take them off the heat!
  6. Check your compote. It should be thick, not runny. Feel free to add a couple tablespoons of maple syrup, a splash of orange juice, and a pinch of salt to your compote. Though this is all optional and not required, this brightens the flavors of the berries.
  7. Plate your french toast with all the slices cut in half, topped with a few dollops of the fresh berry compote, and powdered sugar sprinkle for the classic look. Enjoy with a drizzle of maple syrup and enjoy!

This recipe is so simple yet rich in flavor! In 30 minutes or less, prepare this heart warming breakfast for your family or significant other.

Dried fruit and nut loaf


Meet our new Content Creator!

Soul DelaLuz

I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I work in a wide range of mediums from culinary arts, music production, graphic design, photography and more. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light.

The All Natural is now partnered with Solfood to bring you CONSISTENT & DELICIOUS whole food plant based recipes for the SOL!

Looking to spice up your meals? Check this recipe out!

Posted on 1 Comment

Just Egg Plant-Based Quiche

Sautéed tomato and spinach filling with fresh pesto drizzled on top. Seamoss infused crust for unbelievable texture and flakiness. This recipe brings the power of plants to life!

This plant based Quiche will surely impress your friends and family when it comes to quality and taste. Fresh ingredients providing fresh flavor. We are using a store bought, plant-based egg replacer called, “Just. Egg” for this beautiful dish. It’s primarily made from mung beans which bring a great amount of protein to the dish. Try this recipe as a perfect weekend brunch entree!

Servings: 8 pieces, 10 inch pie

Cook time: 1 hour

Ingredients

Crust

1 1/2 cups Spelt flour

1/3 cup coconut oil

1 tsp salt

2 – 3 tbsp seamoss gel

2 – 3 tbsp cold water

1 cup dry beans (uncooked chickpeas, uncooked kidney beans, I just used black eyed peas)

Filling

1 bottle of Just. Egg

1 cup tomatoes, diced

2 cups spinach, roughly chopped

2 – 3 tbsp garbanzo (Chickpea) flour

1/2 tsp baking powder

1 – 2 tbsp fresh herbs (I used rosemary, thyme, and sage)

1 tbsp avocado oil

1 tbsp shallot, minced

1 tsp garlic powder

1 tsp onion powder

2 tsp salt

1/2 tsp black pepper

Pesto

1 cup fresh basil, leaves and stems

1/2 cup olive oil, or avocado oil

1/4 cup nuts (I used brazil nuts. You can use pine nut or walnut too.)

1 tsp salt

3 cloves of garlic



Recipe

  1. Add half a tablespoon of oil to your pie dish and spread it evenly, all around. Add half a tablespoon of flour to your baking dish and move it around the dish till the entire surface is covered. This prevents the pie from sticking to the dish.
  2. Add the flour, salt, and oil to a medium mixing bowl. Using a fork or your hands, cut (finely combine) the oil in to the flour thoroughly. Start bringing the dough together with the water, 1 tablespoon at a time. Knead the dough inside of the bowl for 1 minute, turning it in to a smooth ball.
  3. On a floured work surface, roll the dough out evenly round till it’s about a quarter of an inch thick. Place the dough centered in the dish. Crimp the edges to your desired look, or simply trim it leaving the crust with its raw edge. With a fork, poke in to the bottom of the crust a few times. This prevents air being trapped underneath when baking. Place in fridge for 30 minutes.
  4. Preheat oven to 420 degrees.
  5. Add shallots, chopped fresh herbs, and avocado oil to medium saucepan. Cook on medium heat for 5 minutes, till fragrant. Add spinach and mix together. Add in tomatoes and mix thoroughly. Cook together for another 2 minutes. Cover, turn heat off, and set to the side.
  6. Take crust out of the fridge and place 1 cup of uncooked, dry beans in the dish. Spread evenly around the dish. Place in the preheated oven for 10 minutes to par bake. The dry beans weigh the crust down while baking, preventing the bottom from puffing and inflating. Par baking the crust ensures the bottom to be cooked thoroughly.
  7. Add the pesto ingredients to blender or food processor. Blend to your desired consistency. I like mine fairly smooth so I let it run a little longer. Set to the side in small bowl.
  8. Add the batter mixture to a medium mixing bowl. With a hand whisk or electric whisk, incorporate all ingredients evenly. Whisk the mixture on high speed for 3 – 5 minutes to aerate the batter.
  9. Remove dry beans from the crust and pour in egg batter mixture. Add in the satueed veggies. Drizzle a few tablespoons of pesto over the top.
  10. Turn the ovens heat down to 400 degrees. Place the pie in the oven on the middle rack for 22 – 27 minutes, depending on your oven. Be sure to check the center with a clean knife at 22 minutes. When the top of the knife comes out clean, the dish is cooked thoroughly. Let cool and rest for at least 15 minutes before serving.

Meet our new Content Creator!

Soul DelaLuz

I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I work in a wide range of mediums from culinary arts, music production, graphic design, photography and more. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light.

The All Natural is now partnered with Solfood to bring you CONSISTENT & DELICIOUS whole food plant based recipes for the SOL!

Click here to discover more offerings from The All Natural!

Posted on 1 Comment

Raw Mango Orange Creamsicle Bars

Experience a tropical refresh with the citrus and sweet mango, blended in to creamy goodness.

Made with raw, whole, plant based ingredients from the crust up. Making this dish a lot easier to digest, while never losing flavor. Combining creamy cashews with sweet mango chunks and fresh orange juice. Perfect for any time of the day or when you’re craving a sweet treat!

Servings: 8 – 10 bars

Cook time: 1 hour + Overnight Set

Ingredients

Crust

2 cups walnuts

1 cup coconut flakes

1/3 to 1/2 cup date paste, depending on how crunchy/chewy you want your crust to be

1/8 tsp salt

Orange Mango layer

1.5 cups cashews

1.25 cup orange juice, I used fresh juice of two oranges

2 ripe mangos, diced

1/4 cup maple syrup

2 tbsp sea moss gel

3 tbsp coconut oil

1/2 tsp turmeric (optional)

Coconut vanilla layer

Half can coconut cream (use the thick cream and not the liquid from the can)

1/2 cup cashews

1/4 cup maple syrup

1/4 tsp vanilla powder

2 tbsp seamoss gel


Recipe

  1. Soak cashews overnight in room temperature/cold water. For quick soak method, pour boiling water over cashews 30 minutes prior to cooking.
  2. Add soaked and rinsed dates to a food processor and puree till smooth. Remove from food processor and set aside.
  3. Add walnuts, coconut flakes, and salt to a food processor till finely course. Then add date paste, process till evenly incorporated.
  4. Add crust mixture to an oiled 8 x 8 roasting dish that has sides going up at least 2 inches. (Use a 9 x 11 dish for thinner bars). Press into dish smoothly and evenly. Place in freezer for 15 minutes.
  5. Rinse cashews thoroughly and add to a blender with the rest of the mango + orange filling ingredients. Once everything is well incorporated, add in coconut oil. Pour mixture on top of crust evenly. Shake slightly from side to side to balance it out, making it even. Let it sit in freezer for at least 3 hours, preferably overnight.
  6. Rinse your blender out and add the coconut cream ingredients. Blend till smooth then pour on top of orange + mango filling.
  7. Roughly chop half an orange and a mango, scatter throughout the top layer. Let harden for at least 3+ hours, ideally overnight.
  8. Pull dish out of the freezer to thaw on the countertop for 20 minutes before cutting in to it. With a thin spatula or small knife, separate the bars from the edges of the dish. Measure 2 inch x 4 inch pieces and cut evenly. Take them out the pan and onto a working surface. Top with the zest of half an orange and serve.

These bars as so creamy, smooth, and satisfying. Consider preparing this as a dinners dessert pie by making it in a pie dish instead. The orange and mango pair perfectly, complementing this refreshing Spring equinox. Store them in the fridge for up to 10 days, or for months at a time in the freezer.

Pro Tip #1

For best results and to keep these raw plant based bars as nourishing as they can be, use coconut cream with no extra additives!


Meet our new Content Creator!

Soul DelaLuz

I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I work in a wide range of mediums from culinary arts, music production, graphic design, photography and more. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light.

The All Natural is now partnered with Solfood to bring you CONSISTENT & DELICIOUS whole food plant based recipes for the SOL!

Click here to see more recipes!

Posted on Leave a comment

Plant-Based Chocolate Chip Banana Bread

Moist Chocolate Chip Banana Bread Made from Plant Based Ingredients

The perfect Sunday afternoon treat! This chocolate chip banana bread is completely indulgent without the unhealthy ingredients. Use your overripe bananas to give your loaf that fresh sweetness. Paired with coconut oil, your bread will come out soft and moist. I love to prepare mine at the beginning of the week, pouring the batter in to muffin molds. A great breakfast muffin for your on the go needs, or try it as a loaf and share with your loved ones!

Servings: 1 Medium Sized Loaf

Cook time: 1 hour

Ingredients

1.5 Cups Spelt flour (Can replace with any GF flour)

1/3 cup coconut brown sugar

1 tsp baking powder

1 tsp cinnamon

1 tsp salt

1/4 tsp ground clove

3/4 cup coconut milk

1/4 cup maple syrup

1/4 cup + 2 TBS melted coconut oil

1 TBS vanilla water (optional)

5 very ripe bananas

1/2 cup plant based chocolate chips


Recipe

  1. Preheat oven to 350 degrees with convection on.
  2. Add a teaspoon of oil to your baking pan and spread evenly to all sides. Dust with flour. This method is best for creating a non stick surface with any type of pan. I used a 4 x 8 glass loaf dish.

3. Whisk dry ingredients together in a medium mixing bowl.

4. In a separate smaller bowl, mix the maple syrup with coconut milk.

5. Peel and mash 4 bananas in another small bowl, using the whisk you used to mix the dry ingredients. Save the fifth banana to top your bread with before it goes in the oven.

6. Make a well in the middle of the flour mixture and pour in your liquids. Combine together with a spatula or wooden spoon till almost smooth.

7. Now add the coconut oil while the batter is in mid mix, as shown in the image below. Mix everything till smooth. Do not over mix, this will make the bread tighter and not as soft.

8. Fold in bananas and chocolate chips.

9. Pour in to baking pan and and place in oven for 25 – 35 minutes. The timeframe is wide because the convection option plays an important role. If your oven doesn’t have that option, that’s perfectly fine. You will need to check your bread every 5 minutes after 25 minutes or so. When checking to see if baked goods are finished baking in the oven, grab a small knife and stick it down the center of the bread. If you pull it out and there is a bit of wet batter on the knife, add another 5 minutes to your timer and check again then.

Before the oven

10. I personally made a double batch with this recipe. One loaf had chunky peanut butter marbled in to the top while the other had a sliced banana and extra chocolate chips for the topping. Get creative here! This will give your bread an interesting and flavorful crust.

11. When your bread is finished, let it rest till cooled. I know it may be tempting, but try your best not to cut in to it till it’s completely cooled. This will help the bread keep its fluff and softness. Store in your fridge for up to 7 days.

Pro Tip #1

I experimented with date paste instead of the granulated coconut brown sugar in my recipe testing. I do not recommend using date paste because it does not incorporate the flavor and sweetness the way granulated coconut brown sugar does. Though you are getting sweetness from the maple mixed in to the milk and from the ripe bananas, the date paste was not prominent at all. So, stick to the coco brown.

Pro Tip #2

I’ve made this recipe dozens of times with gluten free flour and it works just the same! Sub the spelt flour for your favorite gluten free mixture and enjoy.

Posted on Leave a comment

Ital Caribbean Bowl Recipe

Jerk Black Bean Stew with Sticky Quinoa, Garlic Roasted Cabbage, Massaged kale with Mango Raspberry dressing, with Cinnamon Baked Plantain

Ingredients

Serving Size: 2

Cooktime: 30 min

Multiply ingredients by 2 or 3, depending on how many servings you are cooking

Stew

2 cups cooked black beans, or 1 can
Half cup onion, chopped
Half of one yellow bell pepper, chopped
Quarter cup carrot, finely chopped
Quarter cup celery, finely chopped
Thumb of ginger, minced
Tablespoon garlic, minced
Quarter cup green onions, chopped
Half of a scotch bonnet, finely chopped
2 tablespoons avocado oil
2 tablespoons coconut aminos
Tablespoon maple syrup
1-2 tablespoons seamoss gel (optional)
Quarter cup water
2 tsp cumin powder
2 tsp allspice
2 tsp ground coriander
2 tsp thyme

Roasted Cabbage

Quarter head cabbage
2-3 tablespoons of avocado oil
or preferred cooking oil
2-3 tablespoons garlic, minced
Teaspoon paprika powder
Teaspoon salt
Half teaspoon pepper

Sticky Quinoa

1 cup dry quinoa
2 cups veggie broth
3 bay leaves

Mango Berry Kale

1 mango
Quarter cup water
Tablespoon balsamic vinegar
Tablespoon maple syrup
Pinch of salt
Quarter cup chopped fresh berries or berry compote
Half bunch of kale

Platano

3 super ripe plantain
3 tablespoons avocado oil
1-2 teaspoon cinnamon powder


Recipe

  1. Toast quinoa in a pot on medium-low for 3-6 minutes till they start popping consistently. This adds fluffiness and another depth of flavor to the end result. Move the kernels around while toasting, to prevent burning. Add broth and
    bay leaves, then turn the heat all the way up. Wait til it reaches a boil. Turn heat to low and cover. Don’t peak at it. After about 20 minutes, season with salt and pepper.
  2. Turn the oven to 420 degrees with the convection option on, if applicable.
  3. Peel and slice plantain evenly, bout a half inch in thickness. Add to small bowl with the oil and cinnamon. Toss then place on to roasting tray. Roasting food on an elevated tray helps the air circulate, giving them a crispy crust while using less oil than deep frying them. Place plantain in the oven while we prepare the cabbage.
  4. Chop cabbage in to half inch wide strips. Toss in a bowl with the oil and seasonings. Place on baking tray and in to the oven, below the plantain. Set a timer for 18 minutes
  5. Place carrot, celery, ginger, garlic, onion, green onions, scotch bonnet, and the spices in to a pot with the oil. Cook till onions are soft and slightly translucent, about 5 minutes or so, on medium high heat. If herbs start to stick to the pan, lift with a lil bit of water or white cooking wine. Add in coconut aminos, maple, and seamoss. Incorporate thoroughly. Next add yellow bell pepper and black beans. Add water and mix everything thoroughly. Season with salt and pepper to taste.
  6. Bring to a medium-low simmer for 5 – 10 minutes.
  7. While the stew is simmering, we will prepare the salad. Start by rinsing your kale off under cool water. Drain well, then separate the leaf from the stems and toss in a bowl with a little lime or lemon juice. Save kale stems and other stems from greens for a green juice later. Rip the kale while massaging to achieve your desired size. Let rest while we make the dressing. Place all ingredients but the berries in to a blender. Blend till smooth, then fold in your berries in a small bowl together. Toss greens with 1 tablespoon of the dressing at a time, till it’s your desired juicyness . This is a perfect time to add any other chopped vegetables or nuts & seeds you would like.

Divinely timed, at this point everything should be ready to plate. Top your Caribbean bowl with some avo! Slice up half an avocado, sprinkle of red chili flakes y limon. Buen Provecho!


Meet our new Content Creator!

Soul DelaLuz

I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light. Peace and love to all

The All Natural is now partnered with Solfood to bring you CONSISTENT & DELICIOUS whole food plant based recipes for the SOL!

Featured

Stay Warm: Roasted Pumpkin Soup

Posted on Leave a comment

Plant Based Basil Pesto Pasta:TWO Ways!

Both of these creamy and filling pastas are a healthy and hearty meal made from 100% PLANTS!

You’re getting herbs, vegetables, healthy fats, and essential proteins all in one delicious dish. Leaving your savory taste buds beyond satisfied! These meals are made special with love and creativity for a tasty approach to holistic health.

This Basil Pesto Pasta BOTH WAYS is perfect for a quick and easy lunch or dinner. It simple enough to whip up after a long day or to keep you satisfied all day after lunch! These meals even serve as a great post-workout meal with all the protein packed into every bite!

I make this dish when I’m craving a filling pasta! It pairs perfectly with homemade garlic bread (plant based of course), a simple salad, and someone to share it with!

Pasta # 1

Servings: 4-5

Cooktime: 20 Min

Ingredients:

1 Box of Gluten Free (Optional) Angel Hair Pasta – I use Banza https://www.eatbanza.com/products/angel-hair

Sauce

Apprx 2 Handfuls of Fresh Basil

Apprx 1 handful of Fresh Spinach

1/2 an Avocado

2 Garlic Cloves

1 tsp of Fresh Lemon Juice

1/4 Cup of Hemp Seeds

1/2 Cup of Pine Nuts ( Can Substitute with Walnuts or Pecans)

1/3 Cup of Avocado/Olive Oil

Himalayan Pink Sea Salt to Taste

Black Pepper to Taste

Vegetable Topping

2 Yellow Squash Cut Vertically into Spears

1 Handful of Rainbow Cherry Tomatoes Cut in Halves

(Optional) Fresh Basil for Topping

Apprx 1 tsp Creole Seasoning (season to taste)

Apprx 1 tsp of Adobo Seasoning (season to taste)

Apprx 1 tsp Dried Basil (season to taste)

Apprx 1 tsp Black Pepper (season to taste)

Instructions

  1. Bring a large pot of water to a boil and add your box of angel hair pasta

2. Boil pasta for approximately 5-7 min till cooked aldente ( follow box instructions DON’T COOK FOR TOO LONG )

3. While your pasta is boiling add all your sauce ingredients into a blender (personal size works best) or food processor

4. Add water to thin out the sauce if needed

5. Blend until sauce is smooth and creamy

6. Turn the stove top heat down to low remove the pot and drain your pasta completely

7. Add your sauce to the pot and mix in on low heat till sauce is hot

8. Cover and remove pot from heat

9. In a medium pan on high heat add 1/4 cup water and (optional) 1/2 tsp of oil or plant based butter

10. Add your squash spears and mix in your seasonings

11. Place lid on the pan and let the veggies steam for 3 minutes

12. Add your cherry tomatoes and place the lid back on

13. Cook veggies till desired texture is reached

14. Plate your pasta, add your veggies on top, and top it off with fresh basil leaves!

Pasta #2

Servings: 4-5

Cooktime: 20 Min

Ingredients:

1 Box of Gluten Free (Optional) Rigatoni or Penne Pasta – I use Banza https://www.eatbanza.com/products/angel-hair

Sauce

Same Ingredients as Listed Above

Vegetable Topping

4 Cups of Fresh Broccoli

Apprx 1 tsp Dried Basil (season to taste)

Apprx 1 tsp Creole Seasoning (season to taste)

Apprx 1 tsp Black Pepper (season to taste)

Apprx 1 tsp of Adobo Seasoning (season to taste)

Instructions

  1. Bring a large pot of water to a boil and add your box of penne pasta

2. Boil pasta for approximately 7-9 min till cooked aldente ( follow box instructions DON’T COOK FOR TOO LONG )

3. While your pasta is boiling add all your sauce ingredients into a blender (personal size works best) or food processor

4. Add water to thin out the sauce if needed

5. Blend until sauce is smooth and creamy

6. Turn the stove top heat down to low remove the pot and drain your pasta completely

7. Add your sauce to the pot and mix in on low heat till sauce is hot

8. Cover and remove pot from heat

9. In a medium to large pot on high heat add 1/2 cup water (or more) and (optional) 1/2 tsp of oil or plant based butter

10. Add broccoli and mix in seasoning

11. Place lid on the pot and let the veggies steam for approximately 5 minutes or until desired texture is reached

12. Plate your pasta, add your veggies on top, and top it off with an optional fresh arugula or onion sprouts

Enjoy!

Notes: Seasoning measurements vary depending on your own personal palette.

Comment below if you enjoyed this recipe!

Nala Asa Shakur

Tyler A. Norman who now goes by Nala Asa Shakur is the CEO of The All Natural as well as the author of Love Starts Here. She’s a multifaceted creator & healer serving through various forms of artistry. Her ways of expression range from being an author, philosopher, model, holistic health guide, creative director, to a Kitchen alchemist . Through her work and her movement, #Naturalisthewaytoglow™, she inspires and assist others with personal growth, self-love, holistic healing, and finding an inner glow.

Want more basil pesto recipes? Check out this 100% plant based quiche drizzled in fresh pesto!