Tag: cleaningredients

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Apple Pie Overnight Oats

Great for breakfast & even after a workout!

Its a new year 2023! In 2022 I created a lot of great recipes & really expanded on my creativity! This year we gonna turn it up even more. I love a good breakfast to start the day. You can never go wrong with oats & fruit! This is a simple recipe that anyone can make.

Serving Size

Serves 2 people

Double recipe for more servings

Cooking Time

Prep 15 mins

Cook 10 mins

Recipe

1 mason jar

1/2 cup of old fashioned oats

1 whole apple diced in small pieces

3/4 cup of almond milk or (plant based milk of choice)

1/4 cup of chia seeds

1/4 cup of dairy free yogurt (I used coconut milk)

2 tablespoons of agave nectar (maple syrup works well too)

1 graham cracker for topping (optional)

1 cinnamon stick for topping

1 tablespoon of cinnamon

1/2 tablespoon of vegan butter

Instructions

1. In a hot pan sauté the apples in a lil vegan butter.

2. Add the cinnamon & agave to the apples. Stir consistently until thoroughly combined & apples are caramelized.

3. Take off heat & set aside.

4. In a mason jar add the oats, almond milk, yogurt, half of the caramelized apples (the other half will be used for the topping) & chia seeds.

5. Set in fridge to chill over night. (If eating sooner 1-2 hrs is fine.)

6. Take oats out of fridge & top with remaining apples, one cinnamon stick, a sprinkle of cinnamon.

7. Eat & enjoy!

This is the recipe I used to make this fire Apple Pie Overnight Oats very 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 dinner recipe? Checkout our Veggie Lo Mein Noodles!

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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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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*

This is the recipe to make this super tasty spaghetti bolognese the plant based way. Add this to your bag of recipes! 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.

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 tasty breakfast option? Check out our Smoked Eggplant Bacon!

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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.

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 amazing breakfast option? Check out our supreme avocado toast!

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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!

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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

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