Hi everyone, welcome to my YouTube channel!
I’m just a regular gal living in South Florida with big plans to go full Vegan and use the energy and protein from plants to fuel me while I train to run a 15k in March, suuuuuper excited!
If you want to follow my journey (yes! yes!), make sure to subscribe 🙂
// RECEIPES //
›› Veggie Wellington ››
1 small butternut squash (peeled, cut into 1/2 inch cubes)
1 medium yellow onion (chopped)
2 cups spinach
2 large portobello mushrooms
1 1/2 tablespoons spicy mustard
1 cup duxelles (recipe below)
1 Pepperidge Farm vegan puff pastry sheet (thawed)
Cling wrap, parchment paper (optional)
Melt 1 tbsp. vegan butter in a large skillet on med-low heat; add butternut squash cubes in a single layer and let cook undisturbed about 4 mins. Stir, and cook for 4 more mins. Remove squash from pan and place in a large bowl.
Melt 1 tbsp. vegan butter again, this time on med heat; add chopped onion and cook until almost translucent. In last few minutes, add spinach and cover with lid so it wilts. Remove from pan and add to squash bowl.
Melt 1 tbsp. vegan butter, and place mushrooms upside down on pan until sautéed, about 4 minutes. Flip and sauté again, about 4 minutes. Remove from heat.
Roll out your puff pastry on top of a rolled out sheet of cling wrap. Spread your duxelles all over the pastry sheet, leaving 1 inch edges. Then spoon the contents of your squash bowl over that, and then mushrooms. Add seasonings, and squeeze about 2 tbsp. mustard over the mushrooms.
Use the cling wrap to help you roll your pastry and filling. Pinch the pastry edges together to close, and twist the cling wrap ends to tighten your roll. Place in fridge while your oven pre-heats to 400 degrees Fahrenheit.
Remove your Wellington from cling wrap, place on baking sheet lined with parchment paper, and brush with a little bit of coconut oil. Bake for 30-40 minutes or until pastry is golden brown.
›› Duxelles ››
*Chopped fresh thyme
*2 large portobello mushrooms
3 cloves garlic
1/3 cup raw pecans
(*The 3 main ingredients; the rest is optional)
You can chop up your ingredients first, or just throw them whole into a food processor until they are ground into fine pieces.
Spoon into a heated, dry skillet on med-low heat and spread out. Let the mixture cook until the moisture from the mushrooms evaporates, about 5 minutes. Remove from heat.
›› Roasted Brussels Sprouts ››
1 lb trimmed Brussels sprouts
4 garlic cloves (minced)
1 tbsp. canola oil
Salt/pepper to taste
Preheat oven to 400 degrees Fahrenheit. Spread Brussels sprouts in an even layer on a baking sheet.
Top with minced garlic cloves, drizzle with canola oil (a tiny bit goes a long way), and salt and pepper. Mix it all up, and spread in an even layer again.
Bake for 30-40 minutes until sprouts are cooked through, depending on how soft you like them.
›› Chocolate Chip Cookies ››
1/3 cup coconut oil (doesn’t matter if it’s melted or solid, it’ll melt more or less when you mix it)
3/4 cup raw sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1/2 cup soy milk
2 1/2 cups flour
1 1/2 tsp baking powder
1 cup vegan chocolate chips
Mix the coconut oil, raw and brown sugar, and vanilla extract. Then, add the soy milk.
In a separate bowl, mix the flour and baking powder. Add to the sugar/oil mixture and stir until mixed well.
Fold in chocolate chips; can add some crumbled pecans or walnuts too 🙂
Refrigerate for 30 mins, then bake for about 10 minutes on 350 degrees Fahrenheit.
›› Pomegranate Moscow Mules ››
Ingredients for 1 drink:
2 oz. vodka
4 oz. ginger beer
2 oz. pomegranate soda (or cranberry juice would be yummy too!)
Squeeze of lime juice
Rosemary sprig and cranberries for garnish
Simple enough – grab a rocks glass or copper mug, add vodka, ginger beer, and soda.
Add a squeeze of lime, and fill glass/mug with ice, leaving a little room for your garnish.
Pop in a sprig of rosemary and top with a handful of cranberries.
›› Biscuits ››
Vegan “Buttermilk” Biscuit recipe by The Southern Vegan: https://thesouthernvegan.wordpress.com/recipes/buttermilk-biscuits/ thank you!!!