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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 Lobster Mac & Cheese

Favorites with a modern twist.

I am from the south Atlanta, Georgia to be specific. I grew up eating alot of soul food classics like Mac & Cheese, Collard Greens, & different BBQ meats. But you know I’m vegan now so I wanted to make an updated version of some of my old meals.

This recipe is more for advanced culinarians & even for beginners if you up to the challenge. This one will definitely be a go to in your bag & one your relatives & friends will love.

Serving Size

Serves 8-10 people, double recipe for more servings.

Cook Time

Prep 1 hr

Cook 20 mins

Recipe

4 cups of vegan cheese sauce (check Cheesless Queso Dip Recipe for instructions)

1 cup of hearts of palm sliced in thick pieces

1 box of elbow macaroni pasta

6 cups of vegan cheese (I used a mix of cheddar, mozzarella & smoked gouda)

3 tablespoons of smoked paprika

1/2 tablespoon of old bay seasoning

1 tablespoon of pink himalayan salt

1 tablespoon of garlic powder

1/2 cup of breadcrumbs

1/2 tablespoon of vegan butter

sprinkle of parsley for presentation

Instructions

1. Preheat oven to 400 degrees.

2. Boil water & cook macaroni noodles until firm but not too soft.

3. Heat the cheese sauce on low heat & add 3 cups of vegan cheese.

4. Stir the cheese sauce until creamy it reaches a creamy thick consistency. Set aside.

5. Drain pasta & set aside.

6. Add cheese sauce to pasta & mix until well combined. Add salt, garlic powder, & pepper. Mix well & set aside.

7. Season hearts of palm in small bowl with: paprika, old bay seasoning, salt & pepper, & garlic powder. This will be the “lobster”.

8. Add the hearts of palm to the macaroni & mix together.

9. Add macaroni to a baking pan or baking dish pre-greased with vegan butter.

10. Top with more hearts of palm & then sprinkle remaining vegan cheese on top, along with the bread crumbs.

11. Sprinkle a bit of parsley on top. Bake for 20 mins on 400 degrees.

12. (Optional) serve with collard greens & bbq jackfruit. Eat & enjoy!

This is the recipe I used to make this Decadent Vegan Lobster Mac & Cheese 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 delicious dessert recipe? Check out our Decadent Chocolate Ice Cream

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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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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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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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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.

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.

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

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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!