Tag: abundance

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Mushroom Fried Risotto

Super filling dish & very great taste with a variety of flavors. A unique simple dish for the cooler temperature weather.

This recipe is great for beginners. One you can easily master with a couple of attempts.

Serving Size

Serves 8-10 people

Double recipe for more servings

Half recipe for less servings

Cook Time

Prep 15 mins

Cook 15 mins

Recipe

4 cups of arborio rice

1 cup of sliced bell peppers

1 cup of diced carrots

1 cup of enoki mushrooms

1 cup of maitake mushrooms

1 cup of bella mushrooms

1/4 parsley & green onions

1 cup of yellow onions

2 cups of soy sauce (liquid amino’s is a good too)

1 tablespoon of minced garlic

1 tablespoon of salt

1 tablespoon of black pepper

1/2 cup of olive oil

Instructions

1. Heat a hot pan with with oil.

2. Bring water to a boil to cook the risotto rice.

3. Add rice & cook until firm but still soft.

4. Set rice aside once done.

5. In a hot pan add olive oil & sauté garlic. yellow onions, & carrots cook until soft.

6. Add bell peppers & mushrooms & cook until soft.

7. Add the cooked rice to the pan & stir everything well. Add soy sauce, seasonings.

8. Cook until rice has a slight crisp to it. Take off the heat, let cool & garnish with green onions.

9. Serve, eat & enjoy.

This is the recipe I used to make this fire mushroom fried risotto. Super tasty definitely 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 dessert recipe check out our Peach Cobbler Cheesecake!

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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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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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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!

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