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Paprika Roasted Cauliflower

Great for the fall time & a way to use leftover veggies.

Recently crafted this recipe at work & it was super fire. Loved the simplicity & how tasty it is.

Super simple recipe one you definitely want to add to your culinary bag. You gonna love it.

Serving Size

Serves 2 People

Double or Triple recipe for more servings

Cooking Time

Prep 10 minutes

Cook 20 Minutes

Recipe

1 head of cauliflower

1/2 cup of grape tomatoes

5-6 sweet peppers

3 tablespoons of paprika

2 tablespoons of olive oil

1/2 tablespoon of sea salt

1/2 tablespoon onion powder

1/4 cup sliced onions

sprinkle of parsley

Instructions

1. Preheat oven to 400 degrees.

2. Cut cauliflower in to thick pieces.

3. Take the grape tomatoes, sweet peppers & cauliflower & add them to a baking pan.

4. Drizzle olive oil, paprika, sea salt, & onion powder.

5. Mix everything well so the veggies are well coated.

6. Bake for 20 minutes until veggies are soft but slightly firm.

7. Plate up & sprinkle chopped parsley on top.

8. Eat & enjoy.

This is the recipe I used to make these fire paprika roasted cauliflower. 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 dinner recipe? Check out our curry lentil soup!

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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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Walnut Meat Taco’s

Taco’s always have been one of my favorites. With the multiple variations & styles you can eat them with I wanted to test something new with these Walnut Meat ones!

Traditionally ground beef or ground turkey is the staple for taco’s. However using walnut’s for a meat replacement is one of the best things ever. I realized people care more

about the seasonings & the texture more then actually meat itself. That’s why the walnut meat is so clutch.

Serving Size

Serves 6 people. Double the recipe to make more.

Cook Time

Prep 30 mins

Cook Time 15 mins

Recipe

1 pack of corn tortillas

walnut meat:

• 2 cups walnuts

• 1/2 tbsp minced garlic

• 1/4 cup adobo sauce

• 1/4 cup of finely diced red onions

• 1 tbsp grape seed oil

• 1 tbsp taco seasoning

• 2 tsp soy sauce

• 1 juice of a lime

1/2 cup medium salsa

1 avocado sliced

chipotle sauce

fresh cilantro

1/2 tbsp of garlic powder

Instructions

1. Soak walnut’s in a bowl with hot water for 30 mins.

2. Drain water from walnuts & blend them in a food processor until you have meat like crumbles. Or rough chop them until fine.

3. Chop garlic, onions finely.

4. Heat a pan with grape seed oil & sweat onions & garlic until translucent.

5. Add in the walnut meat & sauté until brown.

6. Add soy sauce & lime juice.

7. Cook for another 5 mins & add taco seasonings, garlic powder, cayenne pepper.

8. Turn off the fire & set walnut meat aside.

9. Heat tortillas & set aside on a plate.

10. Slice the avocado & limes.

11. Now build the taco’s, adding the walnut meat, then the avocado, salsa, chipotle sauce, fresh cilantro.

12. Plate up the tacos & enjoy!

This is the recipe to make these super tasty Walnut Meat Tacos 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.

Want a tasty dinner option? Check out our spaghetti lentil bolognese!

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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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Plant Based Basil Pesto Pasta:TWO Ways!

Both of these creamy and filling pastas are a healthy and hearty meal made from 100% PLANTS!

You’re getting herbs, vegetables, healthy fats, and essential proteins all in one delicious dish. Leaving your savory taste buds beyond satisfied! These meals are made special with love and creativity for a tasty approach to holistic health.

This Basil Pesto Pasta BOTH WAYS is perfect for a quick and easy lunch or dinner. It simple enough to whip up after a long day or to keep you satisfied all day after lunch! These meals even serve as a great post-workout meal with all the protein packed into every bite!

I make this dish when I’m craving a filling pasta! It pairs perfectly with homemade garlic bread (plant based of course), a simple salad, and someone to share it with!

Pasta # 1

Servings: 4-5

Cooktime: 20 Min

Ingredients:

1 Box of Gluten Free (Optional) Angel Hair Pasta – I use Banza https://www.eatbanza.com/products/angel-hair

Sauce

Apprx 2 Handfuls of Fresh Basil

Apprx 1 handful of Fresh Spinach

1/2 an Avocado

2 Garlic Cloves

1 tsp of Fresh Lemon Juice

1/4 Cup of Hemp Seeds

1/2 Cup of Pine Nuts ( Can Substitute with Walnuts or Pecans)

1/3 Cup of Avocado/Olive Oil

Himalayan Pink Sea Salt to Taste

Black Pepper to Taste

Vegetable Topping

2 Yellow Squash Cut Vertically into Spears

1 Handful of Rainbow Cherry Tomatoes Cut in Halves

(Optional) Fresh Basil for Topping

Apprx 1 tsp Creole Seasoning (season to taste)

Apprx 1 tsp of Adobo Seasoning (season to taste)

Apprx 1 tsp Dried Basil (season to taste)

Apprx 1 tsp Black Pepper (season to taste)

Instructions

  1. Bring a large pot of water to a boil and add your box of angel hair pasta

2. Boil pasta for approximately 5-7 min till cooked aldente ( follow box instructions DON’T COOK FOR TOO LONG )

3. While your pasta is boiling add all your sauce ingredients into a blender (personal size works best) or food processor

4. Add water to thin out the sauce if needed

5. Blend until sauce is smooth and creamy

6. Turn the stove top heat down to low remove the pot and drain your pasta completely

7. Add your sauce to the pot and mix in on low heat till sauce is hot

8. Cover and remove pot from heat

9. In a medium pan on high heat add 1/4 cup water and (optional) 1/2 tsp of oil or plant based butter

10. Add your squash spears and mix in your seasonings

11. Place lid on the pan and let the veggies steam for 3 minutes

12. Add your cherry tomatoes and place the lid back on

13. Cook veggies till desired texture is reached

14. Plate your pasta, add your veggies on top, and top it off with fresh basil leaves!

Pasta #2

Servings: 4-5

Cooktime: 20 Min

Ingredients:

1 Box of Gluten Free (Optional) Rigatoni or Penne Pasta – I use Banza https://www.eatbanza.com/products/angel-hair

Sauce

Same Ingredients as Listed Above

Vegetable Topping

4 Cups of Fresh Broccoli

Apprx 1 tsp Dried Basil (season to taste)

Apprx 1 tsp Creole Seasoning (season to taste)

Apprx 1 tsp Black Pepper (season to taste)

Apprx 1 tsp of Adobo Seasoning (season to taste)

Instructions

  1. Bring a large pot of water to a boil and add your box of penne pasta

2. Boil pasta for approximately 7-9 min till cooked aldente ( follow box instructions DON’T COOK FOR TOO LONG )

3. While your pasta is boiling add all your sauce ingredients into a blender (personal size works best) or food processor

4. Add water to thin out the sauce if needed

5. Blend until sauce is smooth and creamy

6. Turn the stove top heat down to low remove the pot and drain your pasta completely

7. Add your sauce to the pot and mix in on low heat till sauce is hot

8. Cover and remove pot from heat

9. In a medium to large pot on high heat add 1/2 cup water (or more) and (optional) 1/2 tsp of oil or plant based butter

10. Add broccoli and mix in seasoning

11. Place lid on the pot and let the veggies steam for approximately 5 minutes or until desired texture is reached

12. Plate your pasta, add your veggies on top, and top it off with an optional fresh arugula or onion sprouts

Enjoy!

Notes: Seasoning measurements vary depending on your own personal palette.

Comment below if you enjoyed this recipe!

Nala Asa Shakur

Tyler A. Norman who now goes by Nala Asa Shakur is the CEO of The All Natural as well as the author of Love Starts Here. She’s a multifaceted creator & healer serving through various forms of artistry. Her ways of expression range from being an author, philosopher, model, holistic health guide, creative director, to a Kitchen alchemist . Through her work and her movement, #Naturalisthewaytoglow™, she inspires and assist others with personal growth, self-love, holistic healing, and finding an inner glow.

Want more basil pesto recipes? Check out this 100% plant based quiche drizzled in fresh pesto!