Posted on Leave a comment

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!

Posted on Leave a comment

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!

Posted on Leave a comment

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!

Posted on 1 Comment

Seeded Watermelon Juice with a Twist

We all know how hot the summertime heat can get! This watermelon juice is fortified with simple yet powerful ingredients, to keep your energy nourished.

Next time you feel called to have some fresh fruit juice, consider the benefits of naturally enhancing the properties and nutrients in the juice. Fruit juices are meant to be simple and easy on the digestion, this is why we only added light and simple ingredients to complement the fruit. Combined with wild harvested sea moss, dates, and the rind of the watermelon, this recipe will take your hydration to the next level!

Servings:

3 quarts, 12 cups

Cook Time:

20 minutes

Ingredients

Half of a large, seeded watermelon

1/2 cup – 1 cup sea moss gel

3 – 5 pitted dates


Recipe

  1. With a clean rag, rinse off the rind of the watermelon.
  2. Cut watermelon in to pieces that will fit your juicer best.
  3. Separate however much rind you would like to include, compost the rest. I like to juice together 75% fruit and 25% rind.
  4. Juice on low speed for maximum extraction. Strain when finished, in to a large bowl or pitcher.
  5. Add juice, sea moss, and dates to a blender. Blend on medium high speed till smooth, should be less than a minute.
  6. Serve chilled or fresh. Enjoy!

Pro Tip: you may need to blend your ingredients in batches depending on how much you have and how big your juicer is. Remember, keep it simple, no need to complicate.


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 more filling breakfast instead? Check out our protein packed berry muffins!