Category: Plant Based/Vegan Food

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BBQ Oyster Mushroom Sliders

Its the summer time & its always key to have vegan options for the bbq, cookout, kickback.

This recipe is the one.

This recipe is great for beginners. One your gonna keep making all summer.

Serving Size

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

Cook Time

Prep 10 mins

Cook 15 mins

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Recipe

2 trumpet mushrooms (shredded with a fork)

1/2 Cup sliced bella mushrooms

1/2 tablespoon of minced garlic

1/2 cup of grapeseed oil (to sauté mushrooms & fry plantains)

3/4 Cup of barbecue sauce

1 tomato sliced in 4 pieces

4 sliced of pieces of romaine lettuce

1/4 cup of vegan butter (to spread on buns)

4 bread rolls

1/4 cup of sliced yellow onions

1 whole plantain sliced in 2 inch slices

Instructions

1. Slice & prep all your veggies.

2. Fry plantains until crispy on each side 2-3 mins), drain on a towel set a side.

3. Take Trumpet & Bella mushrooms & sauté in garlic until tender.

4. Add bbq sauce to mushrooms & cook for 2 mins on medium heat until more tender but not too soft.

5. Take sliced yellow onions & sauté them until they are caramelized.

6. Toast your buns with the vegan butter in toaster oven.

7. Build the sliders, add the lettuce, tomato, plantains, onions, bbq mushrooms on buns.

8. Plate up & enjoy ‼️

This is the recipe I used to make these tasty BBQ Oyster Mushroom Sliders. 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 Vegan Banana Pudding!

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Vegan Snickers Ice Cream Bars

Snickers Ice Cream but on a different level

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.

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.)

This is the recipe I used to make these fire Snickers Ice Cream Bars. Super decadent & 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.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a new dinner recipe? Check our Jamaican Jerk BBQ Wings!

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VEGAN JAMAICAN JERK BBQ WINGS

Growing up I always loved wings, you can’t go wrong with any flavor like buffalo, lemon pepper, or teriyaki. But something about the jerk ones that always stood out. Maybe its my Jamaican roots but all I know is they fire!

This is a great recipe for intermediate level culinarians. Not too advanced but simple enough to master with a few attempts. Highly recommend this one, your friends & fam gonna love it.

This is a great recipe for intermediate level culinarians. Not too advanced but simple enough to master with a few attempts. Highly recommend this one, your friends & fam gonna love it.

Serving Size

Serves 2 people, double recipe for more servings.

Cook Time

Prep 15 mins

Cook 15 mins

Recipe

1 pack of oyster mushrooms

1 cup of jerk bbq sauce

1 1/2 cup of flour

1 cup of grape seed oil

1/4 cup of apple cider vinegar

1/4 cup of agave nectar

1 tbs of garlic salt

1/2 tbs of cumin

1 tbs of old bay seasoning

1 tbs of jerk seasoning

2 tsp of black pepper

Instructions

1. Mix the flour & seasonings all together in small bowl.

2. Whisk almond milk & apple cider vinegar together & set aside.

3. Slice the oyster mushroom into thick pieces & set aside in a bowl.

4. Heat a pan & add grape seed oil till temperature is 375 degrees, (the hotter the oil the more crispier the texture).

5. Dip the mushrooms in the wet batter than the dry flour mix, then repeat it again.

6. Fry mushrooms on both sides until they are brown & crispy on each side.

7. Mix jerk bbq sauce, agave, seasonings, into a large bowl.

8. Toss mushrooms in the sauce until well coated.

9. Plate up the wings & top with fresh green onions & sprinkle of old bay seasoning. Eat & enjoy!

This is the recipe I used to make these fire Jerk BBQ Wings. Super tasty & simple to make. 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.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want an easy filling lunch or dinner? Check out out plant based buddha bowl!

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Blessed Buddha Bowl

I believe when transitioning to a more plant based diet, its best to have easy recipes on deck that you can cook up & not have to be stressed on what to eat. This bowl is super clutch for that.

Bowls are versatile & you can mix/match to your liking. Great source of plantbased protein, fiber & will have your energy levels high. A great recipe for beginner culinarians.

Serving Size

Serves 2 people, double recipe for more servings

Cook Time

Prep 15 minutes

Cook 20 minutes

Recipe

3 cups of pre-cooked brown rice

1 ripe avocado

1 ripe plantain

1 yellow squash

1 zucchini squash

1/2 cup of cooked black beans

1/2 cup olive oil

1 tsp of black sesame seeds (regular works as well)

1/4 cup of buffalo sauce

1 tbs of garlic salt

1/2 tbs black pepper

1/2 tbs of cumin

sprinkle of parsley

1/2 tbs of old bay seasoning

Instructions

1. Cook brown rice until done & set aside in a bowl.

2. Slice & fry plantains until soft but slightly crisp. Season with garlic salt.

3. Diced the zucchini & squash into small pieces & place on a sheet tray. Drizzle with olive oil. Season with garlic salt, black pepper, cumin, old bay seasoning.

4. Roast the veggies in oven on 400 degrees for 15 mins, or until soft but firm.

5. Add the cooked black beans to a small bowl & add garlic salt, black pepper, old bay seasoning, parsley mix well, set aside.

6. Add brown rice to a bowl, then add the roasted veggies, next add black beans, then the fried plantains.

7. Slice fresh avocado & add to the bowl. Drizzle the buffalo sauce on top, then sprinkle black sesame seeds & add a touch of parsley & old bay seasoning for color. Eat & enjoy!

This is the recipe I used to make this fire Buddha Bowl. Super tasty & simple to make. 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.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want an easy breakfast recipe? Check out our Simple Super Food Smoothie!

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Simple Superfood Smoothie

Smoothie’s have been my go to for awhile, especially for breakfast. Its a great way to start the day with something light & not heavy on the body. A great way to intake fruits & veggies.

You can do multiple variations of smoothies, mixing & using different ingredients. These are great for beginner culinarians, because they are very simple & take a short amount of time.

Serving Size

Serves 2 people, double recipe for more servings.

Cook Time

Prep 10 minutes

Cook 5 mins

Recipe

1/4 cup frozen mangoes

1 frozen banana in half

1/2 cup frozen berries

1/2 cup of orange juice

a handful of pitted dates

1/2 cup of plant-based protein powder

1 tbs of agave nectar

1/2 tbs of cinnamon

1/4 cup of chia seeds

Instructions

1. Add frozen fruit to the blender.

2. Add dates, protein powder, cinnamon, chia seeds & orange juice.

3. Blend together until smooth but slightly thick.

4. Pour into a mason jar or cup of choice, drink & enjoy!

This is the recipe to make this dope Superfood Smoothie. Packed with antioxidants, protein, fiber, everything you need to keep your immune system on point. 10/10 add this to your culinary bag.

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.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a fresh new salad recipe? Check out our Supreme Salad!

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Supreme Plant Based Salad

I personally loved salads growing up but I got tired of them afterwhile, especially when I went vegan. Those kale salads always were my go to & I decided to recreate it with some of my fav ingredients.

Salads don’t have to be just boring greens with dressing. You can elevate it & add ingredients to spice it up & give it some flavor. This recipe is great for beginner culinarians & those who need more transitional meals.

Serving Size

Serves 4 people, double recipe for more servings.

Cook Time

Prep 20 minutes

Cook 15 minutes

Recipe

3 cups of freshly washed kale

1 can of chickpeas drained

1/2 tbs of olive oil

1 tbs of grape seed oil

1 ripe plantain

1 roma tomato (any tomato will do)

1/2 tbs of jerk seasoning

1/4 tbs of curry powder

1/3 cup of italian dressing

1 ripe avocado

1/2 tbs black pepper

1/2 tbs sea salt

1/2 tbs old bay seasoning

Instructions

1. Wash & drain your kale, set aside in a bowl.

2. Pour the olive oil into kale & massage thoroughly until well mixed. Add a pinch of salt. Set aside.

3. Slice your plantains into 1 inch pieces & fry until golden brown in grape seed oil. Set aside.

4. In a hot pan with oil add the jerk seasoning, curry powder & chickpeas. Sauté until the chickpeas are soft. Then remove from fire & add black pepper & a bit of old bay seasoning. Set aside.

5. Dice tomatoes in small pieces set aside in a bowl.

6. Add the italian dressing to the kale & mix until thoroughly combined.

7. Chop dates up into small pieces. Slice avocado into medium pieces & set aside.

8. Build the salad, starting with the kale in the bowl, add tomatoes, plantains, avocado, dates. Sprinkle a bit of old bay on top & drizzle more dressing for presentation. Eat & enjoy!

This is the recipe to make this fire supreme salad. Super simple & versatile with a variety of flavors. Great for after a workout or appetizer before dinner. Add this to your culinary bag! 10/10

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.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a new snack idea? Check out our Healthful Hummus!

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Homemade Healthful Hummus

Mediterranean food always been one of my favorite cuisines. Especially hummus since its so versatile & super tasty. Definitely top tier eats.

Hummus is made with chickpeas, which are high in plant based protein & a great source of fiber. I recommend this recipe for new beginner culinarians. Not many ingredients & you can pair this & use it as a base for other dishes.

Serving Size

Serves 4 people, double recipe for more servings.

Cook Time

Prep 10 minutes

Cook 10 minutes

Recipe

2 cans of chickpeas rinsed

1 1/2 tbs of lemon juice

1 clove of fresh garlic

2 tbs of olive oil

1/4 tsp of pink himalayan salt

1/4 tsp of black pepper

1/2 tsp of old bay seasoning

1/4 tsp of paprika

1/4 tsp of parsley flakes

2 slices of pita bread

Instructions

1. Pour chickpeas with a bit of the liquid into a blender.

2. Add lemon juice, garlic, salt, pepper, old bay seasoning.

3. Blend until its a thick but creamy consistency. 3-4 mins.

4. Pour into a bowl & refrigerate until chilled, (1-2 hrs if serving immediately) overnight.

5. Drizzle more olive oil on top with paprika & parsley.

6. Plate with pita chips, eat & serve!

This is the recipe to make this fire hummus. Amazing as a dip, great as a spread for avocado toast or to use on sandwiches. Super tasty, an easy 10/10.

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.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a new snack idea? Check out our Cheeseless Queso dip!

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Vegan Fire Fettuccine Alfredo

As an avid pasta lover, Alfredo been one of my fav’s since day one. Its just a certified classic a timeless dish. One of the best pasta dishes & always will be a go to for me.

I would say Alfredo is a great starting point for beginner culinarians who’s looking to master a simple recipe. You can build on top of your knowledge of this dish & do different variations as well. A great add to your culinary rotation.

Serving Size

Serve’s 4 people. Double the recipe to make more.

Cook Time

Prep 15 mins

Cook 15 mins

Recipe

1 pack of fettuccine pasta

1 can of coconut milk

1/2 cup of chopped yellow onions

1 tbsp of garlic chopped

1/2 cup of nutritional yeast

1/2 cup of vegan mozzarella cheese

1/4 cup of shiitake mushrooms sliced

1/2 tbsp of garlic powder

1/2 tbsp himalayan pink salt

1 tsp of old bay seasoning

1/2 tbsp of parsley

1 cup of grape seed oil

Instructions

1. Boil a pot of water for the pasta, sprinkle salt & grape seed oil.

2. Chop onions & garlic & set aside. Slice shiitake mushrooms & set aside.

3. Heat a sauté pan with grape seed oil. Sauté the onions & garlic until translucent. Add pasta to boiling water & cook for 10-12 mins.

4. Add the coconut milk, nutritional yeast & vegan mozzarella. Turn fire to low heat, let the sauce thicken while stirring consistently.

5. Drain water from pasta, the pasta should be “al dente” slightly firm but not too soft or mushy.

6. Add the pasta & a bit of the pasta water to the alfredo sauce.

7. Stir the pasta & sauce well together. It should have a creamy consistency. Add seasonings, salt & pepper.

8. In small pan sauté the shiitake mushrooms with a bit of oil until cooked evenly but not crispy. Add seasonings, salt, & pepper.

9. Plate the alfredo & top the pasta with the mushrooms. (Sprinkle parsley on top for extra decoration.)

10. Eat & enjoy!