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Vegan Banana Pudding

This is a down south classic.

A dessert I grew up on in my youth. So I had to create a vegan version. It came out so fire, y’all gonna love it.

This is a great recipe for intermediate culinarians & those wanting to master a simple recipe. One your family & friends will love this summer.

Serving Size

Serves up to 6-8 portions

Cook Time

Prep: 10 minutes

Cook: 20 minutes

Refrigerate: 2-3 hours

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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 lunch/ dinner recipe? Check out our curry chickpea lettuce wrap!

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Decadent Chocolate Vegan Ice Cream

Classic Summer Dessert Turned Vegan

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!

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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.

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

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Smoked Eggplant Bacon

Its a new year & that means I’m in the lab cooking up new recipes! I love a good breakfast & this one right here will be a new favorite in your rotation.

I got inspired today, I was thinking to myself what’s a good but simple recipe that people would love to have with their first meal of the day. This is great for beginner culinarians & those looking to expand their skills!

Serving Size

Serves 4 people. Double the recipe to make more.

Cook Time

Prep 10 mins

Cook 30 mins

Recipe

1 medium eggplant

1 tbsp grape seed oil

1 tbsp of agave

1 1/2 tbsp tamari sauce

1 tsp black pepper

1 tsp sea salt

1 1/2 tsp smoked paprika

1 1/2 tsp liquid smoke

1 tsp garlic powder

Instructions

1. Preheat oven to 250 degrees.

2. Thinly slice eggplant & place on baking sheet lined with parchment paper.

3. In a bowl mix the tamari, liquid smoke, agave & seasonings together.

4. Lightly dip the eggplant slices or brush the eggplant with the mixture on both sides.

5. Bake eggplant for 20 minutes & flip & bake for 10 minutes. For crispier bacon bake for 10 mins longer.

6. Plate up & serve with your breakfast or eat it alone.

This is the recipe to make this savory eggplant bacon. Add it to a breakfast sandwich or have it with chickpea scramble & avocado toast. Overall 10/10.

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 tasty dessert? Check out our ginger snap cookies!

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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!

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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.


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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!

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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!