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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 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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Elegant Vegan Eggplant Lasagna

Super fire & simple to make!!

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.

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!

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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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Rich Vegan Rasta Pasta

For the Pasta Lovers

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!

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Savory Vegan Spinach Empanadas

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!

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Miami Mango Sorbet

A hint of Sweet, Spice, and Everything Nice

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!

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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.

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

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Plant Based Spaghetti Bolognese Pasta

One of my fav pasta recipes, super filling & the flavors are immaculate. You definitely want to add this in to your dinner rotation.

Recipes like this I recommend for those who want to test their culinary skills & increase their taste palette. The skill level is intermediate, great for those who cook more frequently than the average. This one you’ll be making every week, it’s that good.

Serving Size

Serves 4 people. Double the recipe to make more.

Cook Time

Prep 15 mins

Cook 30 mins

Recipe

1 jar of tomato sauce

1/4 cup of tomato paste

2 roma tomatos rough chopped

1/4 cup of chopped shallots

1/4 cup of chopped bell pepper

1/2 cup of chopped yellow onions

1/4 cup of finely diced walnuts

1 cup of cooked lentils

1 tablespoon of diced garlic

1/4 cup of diced carrots

1 pack of spaghetti pasta

1/2 tablespoon of sea salt

1/2 tablespoon of grape seed oil (for sauté)

1/2 tablespoon of black pepper

1/2 tablespoon dried parsley

1/2 tablespoon of oregano

Instructions

1. Boil water for lentils & pasta, set aside.

2. Add lentils to boiling water, cook until soft but still slightly firm. 15 mins

3. Chop & dice all veggies & set aside.

4. Heat a sauté pan with the grape seed oil.

5. Sauté the onions, garlic, shallots until soft.

6. Add the walnuts, tomatoes, carrots, bell pepper, sauté until soft.

7. Boil pasta & cook until the pasta is al dente (firm but not too mushy).

8. Add the tomato sauce & tomato paste stir well.

9. Add lentils & let the sauce simmer on low heat.

10. Drain water from pasta leaving about 1/4 of the water (the starch in the pasta water thickens the sauce) & add it to the bolognese sauce. Mix well together.

11. Turn off the fire & add all the seasonings to the the sauce.

12. Plate the bolognese pasta eat & enjoy. *Serve with roasted asparagus as a side, optional*