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Roasted 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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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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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

Subscriber Content

Recipe

2 trumpet mushrooms (shredded with a fork)

1/2 Cup sliced bella mushrooms

1/2 tablespoon of minced garlic

1/2 cup of grapeseed oil (to sauté mushrooms & fry plantains)

3/4 Cup of barbecue sauce

1 tomato sliced in 4 pieces

4 sliced of pieces of romaine lettuce

1/4 cup of vegan butter (to spread on buns)

4 bread rolls

1/4 cup of sliced yellow onions

1 whole plantain sliced in 2 inch slices

Instructions

1. Slice & prep all your veggies.

2. Fry plantains until crispy on each side 2-3 mins), drain on a towel set a side.

3. Take Trumpet & Bella mushrooms & sauté in garlic until tender.

4. Add bbq sauce to mushrooms & cook for 2 mins on medium heat until more tender but not too soft.

5. Take sliced yellow onions & sauté them until they are caramelized.

6. Toast your buns with the vegan butter in toaster oven.

7. Build the sliders, add the lettuce, tomato, plantains, onions, bbq mushrooms on buns.

8. Plate up & enjoy ‼️

This is the recipe I used to make these tasty BBQ Oyster Mushroom Sliders. 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 Vegan Banana Pudding!

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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.

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.

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


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!

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Plant-Based Chocolate Chip Banana Bread

Moist Chocolate Chip Banana Bread Made from Plant Based Ingredients

The perfect Sunday afternoon treat! This chocolate chip banana bread is completely indulgent without the unhealthy ingredients. Use your overripe bananas to give your loaf that fresh sweetness. Paired with coconut oil, your bread will come out soft and moist. I love to prepare mine at the beginning of the week, pouring the batter in to muffin molds. A great breakfast muffin for your on the go needs, or try it as a loaf and share with your loved ones!

Servings: 1 Medium Sized Loaf

Cook time: 1 hour

Ingredients

1.5 Cups Spelt flour (Can replace with any GF flour)

1/3 cup coconut brown sugar

1 tsp baking powder

1 tsp cinnamon

1 tsp salt

1/4 tsp ground clove

3/4 cup coconut milk

1/4 cup maple syrup

1/4 cup + 2 TBS melted coconut oil

1 TBS vanilla water (optional)

5 very ripe bananas

1/2 cup plant based chocolate chips


Recipe

  1. Preheat oven to 350 degrees with convection on.
  2. Add a teaspoon of oil to your baking pan and spread evenly to all sides. Dust with flour. This method is best for creating a non stick surface with any type of pan. I used a 4 x 8 glass loaf dish.

3. Whisk dry ingredients together in a medium mixing bowl.

4. In a separate smaller bowl, mix the maple syrup with coconut milk.

5. Peel and mash 4 bananas in another small bowl, using the whisk you used to mix the dry ingredients. Save the fifth banana to top your bread with before it goes in the oven.

6. Make a well in the middle of the flour mixture and pour in your liquids. Combine together with a spatula or wooden spoon till almost smooth.

7. Now add the coconut oil while the batter is in mid mix, as shown in the image below. Mix everything till smooth. Do not over mix, this will make the bread tighter and not as soft.

8. Fold in bananas and chocolate chips.

9. Pour in to baking pan and and place in oven for 25 – 35 minutes. The timeframe is wide because the convection option plays an important role. If your oven doesn’t have that option, that’s perfectly fine. You will need to check your bread every 5 minutes after 25 minutes or so. When checking to see if baked goods are finished baking in the oven, grab a small knife and stick it down the center of the bread. If you pull it out and there is a bit of wet batter on the knife, add another 5 minutes to your timer and check again then.

Before the oven

10. I personally made a double batch with this recipe. One loaf had chunky peanut butter marbled in to the top while the other had a sliced banana and extra chocolate chips for the topping. Get creative here! This will give your bread an interesting and flavorful crust.

11. When your bread is finished, let it rest till cooled. I know it may be tempting, but try your best not to cut in to it till it’s completely cooled. This will help the bread keep its fluff and softness. Store in your fridge for up to 7 days.

Pro Tip #1

I experimented with date paste instead of the granulated coconut brown sugar in my recipe testing. I do not recommend using date paste because it does not incorporate the flavor and sweetness the way granulated coconut brown sugar does. Though you are getting sweetness from the maple mixed in to the milk and from the ripe bananas, the date paste was not prominent at all. So, stick to the coco brown.

Pro Tip #2

I’ve made this recipe dozens of times with gluten free flour and it works just the same! Sub the spelt flour for your favorite gluten free mixture and enjoy.