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Vegan Peach Cobbler Cheesecake

One of the most popular down south classic desserts.

I wanted to give my hand at this recipe & give it the Chef Lonnie.G treatment. I love cheesecake heavy & I knew it would pair well with a rich decadent peach cobbler.

This recipe is great for intermediate & expert bakers. Even if your new with baking this is still one you can learn to sharpen your skills.

Serving Size

Serves 4-6 people. Double recipe for more servings.

Cook Time

Prep 2 hrs

Cook 40 mins

Chill 2 hrs (overnight for more firm cheesecake)

Recipe

For the crust:

• ½ cup walnuts

• ½ cup almonds

• 1 cup pitted dates

¼ cup maple syrup

(I used a pre made crust)

For the Cheesecake Filling:

2 ½ cup raw cashews soaked

1 tablespoon lemon juice

⅓ cup almond milk

1 tablespoon of vanilla extract

¼ cup agave (maple syrup) is fine too

Peach Cobbler:

3 cups of sliced peaches (canned or fresh is fine)

1/2 cup ap flour

2 tsp baking soda

1/2 tablespoon of cinnamon

1/2 tablespoon of nutmeg

1 tsp salt

1 1/2 tablespoon of vanilla

1 1/2 cup of sugar

1 cup of almondmilk

1/2 cup of melted vegan butter

Instructions

1. Preheat oven to 350 degrees.

3. Blend soaked cashews, lemon juice, almond milk, vanilla extract, & agave until smooth for 3 mins.

4. Consistency should be smooth but not too thin. Pour the cheesecake mix into crust.

5. Freeze for 2 hrs to let set. (Overnight for a more firm cheesecake).

6. In a medium bowl whisk together flour, baking soda, salt, 1 cup of sugar. Set aside.

7. In a sauté pan add water, cinnamon, nutmeg, vanilla, & sugar.

8. Add peaches & simmer on medium heat until they begin to caramelize.

9. Take the peaches off the heat.

10. In a baking dish add the melted butter. Then pour the cobbler batter on top.

11. Scoop the peaches on top of the cobbler batter. Bake for 40 mins on 350.

12. Let cobbler cool for 15-20 mins until room temp. Then scoop the cobbler on top of the cheesecake until completely covered.

13. Slice cheesecake, plate up & enjoy!

This is the recipe I used to make this Peach Cobbler Cheesecake. 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 Cilantro Lime Rice Special!

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BBQ Oyster Mushroom Sliders

Its the summer time & its always key to have vegan options for the bbq, cookout, kickback.

This recipe is the one.

This recipe is great for beginners. One your gonna keep making all summer.

Serving Size

Serves 4-6 people. Double recipe for more servings.

Cook Time

Prep 10 mins

Cook 15 mins

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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 dessert? Check out our Vegan Banana Pudding!

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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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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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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.

Want an easy breakfast recipe? Check out our Simple Super Food Smoothie!

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Plant Based Delectable Cinnamon Swirl Cake

I wanted to experiment with some new baking ideas, & I seen this fire cake. I’ve tasted traditional yellow cake but this one with the cinnamon flavor just hits different!

A great intermediate recipe for those wanting to polish their vegan baking skills. Its a great dessert to serve after dinner or even have for breakfast with some tea. Simple but heavy on the flavors.

Serving Size

Serve’s 4 people double the recipe for more.

Cook Time

Prep 20 mins

Bake 50 mins

Recipe

Wet

1 cup of non dairy milk (I used almond)

1/4 cup of grape seed oil

1 tsp of vanilla extract

1 tsp of apple cider vinegar

Dry

2 cups of all purpose flour

2 tsp of baking powder

1/4 tsp of baking soda

1/2 tsp of salt ( I used pink himalayan)

1 tbsp of cornstarch

3 tbsp of brown sugar

1 tbsp of cinnamon

sprinkle of turmeric

Instructions:

1. Preheat oven to 350 degrees. Grease a loaf pan with vegan butter. Set aside.

2. In a small bowl mix the plant milk & apple cider vinegar together. Add the rest of the wet ingredients & whisk well. Add a sprinkle of turmeric for color.

3. In a large bowl whisk the flour, baking soda, baking powder, cornstarch & salt together.

4. Add the wet mixture to the dry, slowly combining everything. The batter should be thick but not overly wet.

5. In a small bowl mix brown sugar & cinnamon with a pinch of salt. This is the cinnamon mixture that you will swirl in the cake.

6. Pour half of the cake batter in the greased pan. Add half of the cinnamon mixture on top of batter & swirl with a knife. Pour rest of the batter on top & add remaining cinnamon mix & swirl with a knife.

7. Bake for 50-60 mins . Cake is done when knife or toothpick comes out clean from the center.

8. Cool for 10 mins then slice & serve!

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 tasty dinner option? Check out our fire fettuccine alfredo!

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Ginger Snap Cookies

Its the holidays & everyone loves a tasty dessert after sharing a holiday meal with friends & family. This dessert is super simple & one everyone will love.

One of my favorite baking masterpieces these ginger snaps, literally snap so hard flavor wise. With notes of cinnamon, nutmeg, you won’t be able to just eat one. Great recipe for beginner bakers.

Serving Size

Serves 4. To increase the amount double the recipe.

Cook Time

Prep 10 mins

Cook 11 mins

Recipe

1 cup of softened vegan butter

1 1/2 cups packed brown sugar

1/2 cup of agave

3 1/4 cups of flour

1/2 teaspoon of salt

1 tablespoon of baking soda

1 tablespoon of ground ginger

1 tablespoon of cinnamon

1/2 teaspoon nutmeg

2 cinnamon sticks for decoration

Red & Green Sugar for decoration

Instructions

1. Preheat the oven to 350 degrees.

2. Cream the butter & brown sugar in a bowl until mixed well. Add the agave in & stir until smooth.

3. Add 2 cups of flour to the bowl, then add the baking soda, salt, ginger, cinnamon and nutmeg in with the flour.

4. Mix on low speed to combine. Now add the remaining 1 1/4 cups flour and mix until incorporated. The dough will be thick, but not dry.

5. Grease a baking pan with vegan butter set aside.

6. Scoop out about 2 tablespoons of dough for large cookies (1 tablespoon for small cookies).

7. Sprinkle the red & green sugar on the cookies & bake for 11 mins, until they begin to crack on top. They will look very soft, but they firm up a lot as they cool.

8. Let cool for 10 mins & then enjoy.

This is the recipe to make these super tasty ginger snap cookies. Serve them with oat or almond milk for an even flavorful combo.

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 dinner option? Check out our Vegan Lobster Roll!