Tag: plantbasedbreakfast

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Jamaican Jerk Chickpeas

A Meal Packed with Both Protein and Flavor!

This recipe is a simple one anyone can make. Chickpeas are one of the most versatile foods & by far one of my favorites. I cooked up this recipe one day just using some leftover ingredients. Its so fire yet simple. Top tier easily.

Serving Size

Serves 4, double for more recipes.

Cooking Time

Prep 10 mins

Cook 20 mins

Recipe

1 can of chickpeas

1/2 cup of jerk paste

1 can of coconut milk

4 cups of couscous

1 shallot rough chopped

1 tablespoon of oregano

1/2 tablespoon of cumin

1/2 tablespoon of salt

1/2 grape seed oil

1 plantain thick sliced

1 avocado sliced

Instructions

1. Boil water for couscous.

2. Sauté shallots in oil until fragrant.

3. Add chickpeas to the pan & sauté until soft.

4. Add couscous to the water. Let cook for 10 mins until couscous is fluffy. Add the oregano. Stir until combined well.

5. Add the jerk paste to the chickpeas & stir that well until combined. Let cook for 3 mins.

6. Add coconut milk to the jerk chickpeas. Let simmer until it thickens into a sauce.

7. Add all seasonings at the end & take off the heat.

8. Fry plantains & set aside.

9. (Optional) slice fresh avocado to serve with the dish.

10. Plate everything up & serve !

This is the recipe I used to make these Jerk Chickpeas. 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 breakfast recipe? Check out our Miami Mango Smoothie!

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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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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.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a new Vegan dinner recipe? Check out our Rich Vegan Rasta Pasta!

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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.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a fresh new salad recipe? Check out our Supreme Salad!

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Supreme Avocado Toast

One of my favorite breakfast/brunch meals. The classic avocado toast. Simple but super flavorful & filling. I was in the lab today & I tested my creativity on another level!

Avocado toast became a hit a few years back, especially for those who’s become more health conscious. Some places charge nearly $15 for it. However with this recipe you can make your own with ingredients that cost nearly the same price! Great for beginner level culinarians.

Serving Size

Serves 2 people total. To increase the amount, add more toast & and the remaining toppings!

Cook Time

Prep 15 mins

Cook Time 15 mins

Recipe

2 whole ripe avocados

2 slices of whole grain bread

1/2 cup of hummus (choose your preferred flavor)

1 tablespoon of capers

1 whole tomato sliced

1/4 cup of bella mushrooms

1/4 cup of grapeseed oil

italian seasoning

“everything but the bagel” seasoning (from Trader Joe’s) *optional

black pepper

sea salt

oregano

15 minutes

Instructions

1. Toast your bread in toaster or oven, until brown & slightly crispy. Set aside.

2. Sauté bella mushrooms in grape seed oil until soft. Add oregano, italian seasoning, salt & black pepper. Set aside in a bowl.

3. Spread the hummus on toast until fully covered.

4. Slice tomatoes in 1 inch slices, place on top of toast.

5. Slice avocados into 2 inch slices & add on top of toast.

6. Add the sautéed mushrooms on top of the avocado.

7. Top with capers & add oregano, italian seasoning, salt & black pepper, everything but the bagel seasoning.

8. Plate up & enjoy!

This is the step by step tutorial on how to make this Supreme Avocado Toast. When you make this for your next brunch, just let them know Chef Lonnie.G put you on! Can’t wait to see how y’all enjoy this!

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.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a sweet snack after dinner? Check out our Candied Spiced Plantains!

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Plant Based Protein Packed Berry Muffins

Sponsored by Sacred Sun Cooperative

A breakfast blessing or post workout treat! These muffins satisfy your taste for something sweet and fuels your body mineral needs.

Farm fresh, nutrient packed ingredients give these muffins all the strength they need! The story behind the flour used in this recipe is that Sacred Sun Co-op grew winter peas right next to the rye at their farm. When it was time to harvest the rye, the crop of peas somehow got mixed in. Rye is an ancient grain filled with fiber, iron, potassium and more. Combined with the protein content found in peas, this is truly a unique farm fresh offering.

Servings: 6 medium size muffins

Cook Time: 1 hour

Ingredients

2 cups Prye flour from Sacred Sun Cooperative (or your flour of choice)

1/2 cup Hemp seeds

1/2 cup gluten free rolled oats

3/4 Coconut brown sugar

2 tbsp Sea moss gel

1 1/2 tsp Cinnamon

1 1/2 tsp Salt

2 tsp Baking Powder

1 1/2 cups Coconut milk

2 tbsp Maple syrup

2 cups fresh Berries (I used a cup each of blueberries and blackberries)

Recipe

  1. Preheat oven to 350° F.
  2. In a large bowl, sift together; flour, baking powder, cinnamon, salt, and a half cup of brown sugar. (Sifting helps combine ingredients, remove any impurities, and breakdown any clumps).
  3. Grind hemp seeds to a fine meal with a blender or food processor. Add to dry ingredients and mix. 
  4. Make a well in the middle and add in all the wet ingredients except the melted coconut oil. Combine slowly but thoroughly. As everything begins to come together, add in the coconut oil and mix together. Fold in your rinsed berries slowly. Let mixture rest while we prepare the baking sheet.
  5. Lightly oil a muffin tray. With your fingers, make sure all of the surface area is covered. Next, sprinkle a few teaspoons of flour over the muffin tray.
  6. In a medium bowl, mix together the leftover brown sugar with the rolled oats, and 2 tbsp of coconut oil.
  7. Pour your batter in to the muffin tray. Be sure to fill the tray no more than half way high with batter. Top the muffins with the sugar and oat mixture. Place in the center of your oven and bake for 25 minutes.
  8. Check the bread at 25 minutes to see if it has cooked all the way thru to the center. Use a toothpick or a clean small knife to see if any batter sticks to it when you poke it in the center. Keep it in the oven an extra 4 – 8 minutes if it needs to cook through any longer.
  9. When done, let the muffins cool in the tray for at least 7 minutes. Then pop them out on to a cooling rack and let them cool another 10 minutes till serving.

Sponsor

Sacred Sun Cooperative Farm

Sacred Sun Farm is committed to nurturing our deep connection to the Earth by tending and mending our relationships through food and play.  By conscious observation and feeding the soil, we grow nutrient dense foods and medicinal herbs for our community while also supporting the abundant prairie that surrounds us. 

Learn More on Sacredsunfarm.co

Meet Our New Content Creator!

Soul DelaLuz

I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I work in a wide range of mediums from culinary arts, music production, graphic design, photography and more. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light.

The All Natural is now partnered with Solfood to bring you CONSISTENT & DELICIOUS whole food plant based recipes for the SOL!

Want to try a raw dessert instead? Check out our mango creamsicle pie!

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Plant Based French Toast with a Twist!

Spiced Plant-Based French Toast with Raspberry Compote

Today we bring you a refreshing take on a classic breakfast dish, french toast. Made with fresh milled, local bread from two different bakeries here in town. One loaf is a simple whole wheat, similar to the regular store bough loaves, while the other is loaded with dried fruit and walnuts. Freshly ground spices add another dimension to this recipes batter. With the vibrant raspberry compote to top it all off. Try this recipe as another special brunch option for your loved ones.

Servings: 3 – 4

Cook time: 30 minutes

Ingredients

8 – 10 slices of your favorite fresh baked bread (I bought mine from the local bakery and it was stuffed with goodness; hard red wheat, apricots, apples, golden raisins, walnuts, and sea salt)

3/4 bottle of Just egg

2 – 4 cups fresh raspberries

1 tsp whole allspice

1 tsp whole star anise

1/2 tsp whole clove buds

2 tsp ground cinnamon

1/4 tsp salt

Maple syrup (to taste)

2 tbsp powdered sugar (optional)

Recipe

  1. Rinse your berries and add to a medium-small pot with a half cup of water. Bring to a boil, then turn heat to medium-low. Use a wooden or rubber spatula to prevent any berries from sticking or burning at the bottom of the pot.
  2. Add whole spices to mortar & pestle or a spice grinder. Grind till they come in to a fine powder form.
  3. Add Just egg to a wide bowl. Add in spices, cinnamon, and salt. Whisk together till evenly mixed.
  4. Using a serrated knife, slice your loaf of bread in to half inch thick slices. Dip bread slices in to batter mixture, then flip and coat the other side. Place on to a plate till all slices have been battered.
  5. Heat a medium-large skillet on medium-high heat for a couple of minutes. Add two slices of bread at a time. Cook on each side for 3 – 5 minutes, on medium heat. Medium light brown coloring on the slices lets us know the batter is getting cooked all the way through; this the perfect time to take them off the heat!
  6. Check your compote. It should be thick, not runny. Feel free to add a couple tablespoons of maple syrup, a splash of orange juice, and a pinch of salt to your compote. Though this is all optional and not required, this brightens the flavors of the berries.
  7. Plate your french toast with all the slices cut in half, topped with a few dollops of the fresh berry compote, and powdered sugar sprinkle for the classic look. Enjoy with a drizzle of maple syrup and enjoy!

This recipe is so simple yet rich in flavor! In 30 minutes or less, prepare this heart warming breakfast for your family or significant other.

Dried fruit and nut loaf
Regular whole wheat loaf

Meet our new Content Creator!

Soul DelaLuz

I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I work in a wide range of mediums from culinary arts, music production, graphic design, photography and more. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light.

The All Natural is now partnered with Solfood to bring you CONSISTENT & DELICIOUS whole food plant based recipes for the SOL!

Looking to spice up your meals? Check this recipe out!

Yes please!