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Garlic Parmesan Green Beans

I’m always an advocate for eating your veggies & this combination I created is so fire! I usually like asparagus as my consistent side dish but green beans just as valid. This dish is one you definitely want to have in your rotation!

Serving Size

Serves 4 double for more servings.

Cooking Time

Prep 10 mins

Cook 30 mins

Recipe

2 bags of green beans (washed)

1/2 cup of vegan parmesan

1/4 cup of vegan butter

2 tablespoons of minced garlic

1 tablespoon of italian seasoning

1 tablespoon of chopped parsley

1/2 tablespoon of black pepper

1 tablespoon of garlic salt

(optional):

1 pack of plant based steak of choice

1/2 cup of bbq sauce of choice

1 cup of quinoa

1/2 tablespoon of italian seasoning, parsley, garlic salt, black pepper

Instructions

1. Preheat oven to 400 degrees.

2. In a medium sized bowl add the green beans, minced garlic, seasonings, vegan butter & vegan parmesan.

3. Thoroughly mix all the ingredients together so the green beans are well coated.

4. On a sheet tray or baking pan add the green beans to it. Space them out well enough so they cook evenly.

5. Bake for 20 mins.

6. Once done set aside & add a sprinkle of fresh parsley & more parmesan on top.

7. (Optional) for the Korean BBQ Steak, pour the sauce in a sauté pan on medium heat, then add the steak to it.

8. Cook steak in the sauce until it thickens & is hot. Remove from the heat

9. For the herbed quinoa, boil 2 1/2 cups of water & add quinoa & let it cook 10-12 mins until fluffy but not mushy.

10. Plate up a dish with the quinoa, Korean bbq steak, & herbed quinoa. Sprinkle a bit of parsley on top for presentation.

11. Eat & enjoy!

This is the recipe I used to make these Garlic Parmesan Green Beans. Add this to your dinner 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 Jerk Chickpeas!

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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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Veggie Lo Mein

Asian cuisine has always been one of my favorites.

Outside of the classics like fried rice & spring rolls the lo mein noodles always hit. So you know I had to put my own sauce on it. The Chef Lonnie.G way.

This is a simple recipe that anyone can make.

Serving Size

Serves 4 people

Double recipe for more servings

Cooking Time

Prep 30 minutes

Cook 20 minutes

Recipe

1 head of broccoli chopped

1/2 cup of sliced red bell peppers

1/2 cup of sliced bella mushrooms

1/2 cup of sliced yellow onions

2 cloves of garlic minced

1 pack of lo mein noodles

1/4 cup of liquid aminos or (soy sauce)

1 cup of stir fry sauce

1 tablespoon of olive oil (sesame oil for more flavor)

1/2 tablespoon of garlic powder

1/2 tablespoon of parsley

Instructions

1. Bring water to a boil for lo mein noodles to cook.

2. Sauté onions & garlic in oil until soft.

3. Add the mushrooms, broccoli, peppers, to the pan & sauté for 3 mins until soft.

4. Drop the noodles in the water & cook for 4 mins until soft yet slightly firm.

5. Add the liquid aminos to the veggies & seasoning’s.

6. Drain the noodles & add them to veggies. Add the stir fry sauce & mix everything well.

7. Sprinkle a bit of parsley on top & take off the heat.

8. Plate up & serve with spring rolls on the side with chopsticks (if you want).

9. Eat & enjoy.

This is the recipe I used to make this fire Lo Mein Noodles 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 snack recipe? Check out our Jamaican Beef Patties!

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Vegan Jamaican Beef Patties

One of the most iconic Jamaican foods you can eat.

As a kid I ate these all the time with a refreshing champagne cola. Very nostalgic for me but y’all know I had to put my vegan twist on it!

This is an intermediate recipe that is a bit of a challenge but still one anyone can learn.

Serving Size

Serves 5 people

Double Recipe for more servings

Cooking Time

Prep 30 minutes

Cook 15 mins

Recipe

1/2 cup of diced yellow onions

1/4 cup of chopped garlic

8 cups of walnuts finely chopped

4 tablespoons of jerk seasoning/paste

sprinkle of black pepper, paprika, sea salt

1 pack of empanada doughs

1.5 liters of grape seed oil (about a bottle & half)

1 cup of ap flour

Instructions

1. Soak walnuts in hot water for 30 minutes.

2. Drain off water from walnuts & rough chop into fine pieces or blend them.

3. Sauté onions & garlic in a hot sauté pan with oil. Cook until veggies are soft.

4. Add the walnut meat & the jerk paste,

5. Cook on medium heat & mix everything well.

6. Add seasonings at the end once walnut meat is cooked.

7. Pour the grapeseed oil into a pot & turn on fire to high.

8. Spread some flour on a flat surface.

9. Lightly dip the empanada doughs in the flour.

10. Add the walnut meat to the doughs, fold over in half press with a fork on the edges to seal it.

11. Brush with melted butter.

12. Fry until golden brown about 2-3 mins.

13. Drain on paper towel & let cool.

14. Eat & enjoy!

This is the recipe I used to make these fire Jamaican Beef Patties. 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 Paprika Roasted Cauliflower!

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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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Cozy Curry Lentil Soup

Its getting chilly out & this dish will definitely keep you cozy!!

Lentil soup is one of my all time favorite soups. I grew up on it heavy I remember my grandma use to make it alot when I was a kid. I love Curry so I remixed & did this updated version.

This dish is very simple to make & one you’ll always want to have in your rotation for this fall & winter season.

Serving Size

Serves 2-4 people

Double recipe for more servings

Cooking Time

Prep 10 minutes

Cook 30 minutes

Recipe

2 tablespoons of olive oil

1 yellow onion diced

4 cloves garlic of garlic minced

1 tablespoon of ginger minced

1 1/2 cup of lentils of choice I used (pre-steamed green lentils, red lentils are great as well it’ll make soup more creamy)

1 can of diced/crushed tomatoes

1 tablespoon of curry powder

4-6 cups of water

1/2 cup of coconut milk

1 tablespoon of cumin

1/2 tablespoon onion powder

1/2 tablespoon of salt

Instructions

1. Heat olive oil in a pot over medium heat.

2. Saute ginger, onions, & garlic until soft.

3. Add the curry powder & cook for 2 minutes.

4. Add the lentils stir & cook for 2 minutes.

5. Pour the diced tomatoes & add the water & salt. Stir well & make sure everything is well combined.

6. Bring the soup to a simmer & cook for 20 minutes until the lentils are veggies & lentils are tender.

7. Add the coconut milk & lower heat cook for another 10 minutes.

8. Take off heat & garnish with fresh chopped parsley.

9. Eat & enjoy!

This is the recipe I used to make this fire curry lentil soup. 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 mushroom risotto!

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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!