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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 own 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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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 own 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!

Posted on Leave a comment

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 own 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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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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Cilantro Lime Rice Special

Easy, quick, and delicious

I sauced up this new dish for a private chef client & I knew it was gonna be a hit. They loved it so much they literally were asking for more before they ate the other courses of their dinner !

This one is simple & great for intermediate culinarians. The immaculate taste will keep you coming back to make this every week!

Serving Size

Serves 2-4 people. Double recipe for more servings.

Cook Time

Prep 10 mins

Cook 30 mins

Recipe

3 cups of rice of choice (I used jasmine)

1 cup of diced red potatoes

1/4 cup of organic capers

1/4 cup of lime juice

2 tablespoons of cilantro (dried or freshly chopped is fine)

1/2 tablespoons of parsley

1/2 tablespoon of pink himalayan salt

1/2 tablespoons of old bay seasoning

2 tablespoons of garlic powder

sprinkle of black pepper

Instructions

1. Add rice to a pot of boiling water & cook on low heat for 15 mins until rice is firm yet fluffy.

2. Heat a pan/ skillet on medium heat.

3. Add grapeseed oil & potatoes.

4. Once potatoes start to brown a bit add the capers.

5. Sauté on medium heat until potatoes are slightly crispy. Add seasonings to the potatoes & take off the heat.

6. (Optional) whisk together vegan mayo, hot sauce, old bay seasoning, parsley, sprinkle of salt.

7. Plate up. Add the rice to plate, add sauce on plate, add the potatoes & capers on top of rice.

8. Eat & enjoy!

This is the recipe I used to make this Cilantro Lime Rice Special. 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 classic chickpea curry!

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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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Elegant Vegan Eggplant Lasagna

Super fire & simple to make!!

Today is my born day & I wanted to give y’all one of my favorite go to dishes I mastered at 24 & my clients have been loving it.

Great recipe for beginner culinarians & one that you & your friends & relatives will love this summer.

Serving Size

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

Cook Time

Prep 30 mins

Cook 30 mins

Recipe

1 eggplant sliced in 1 inch 10-12 slices

3 cups of tomato pasta sauce

2 cups of vegan cheese (I used a blend of smoked gouda, cheddar, & mozzarella)

1 cup of vegan ricotta cheese

6 pieces of asparagus (optional side item)

grapeseed oil

black pepper

old bay seasoning

garlic powder

salt

Instructions

1. Preheat oven to 375 degrees

2. In a hot pan with grapeseed oil sauté eggplant slices until cooked on each side.

3. In a baking pan spread 1/2 cup of sauce on the bottom of the pan.

4. Add the sautéed eggplant to the bottom ( 9-10 pieces is good).

5. In a small bowl mix the ricotta cheese with 1/4 cup of cheese blend with: black pepper, garlic powder, salt & old bay seasoning.

6. Add ricotta mix on top of the eggplant & smooth it out well.

7. Sprinkle more cheese on top.

8. Add another layer of the eggplant on top of the cheese layer.

9. Spoon more tomato sauce on top of the last eggplant layer.

10. Sprinkle the remaining amount of cheese on top.

11. Sprinkle a bit of black pepper, parsley, garlic powder on top.

12. Bake in the oven for 25 mins.

13. Sauté asparagus in a hot pan & add seasonings.

14. Plate the eggplant lasagna & pair with roasted asparagus.

15. Eat & enjoy!