healthy - Page 2

Vegan Biscuits and Gravy: A Delicious and Easy Comfort Food

This Vegan Biscuits and Gravy recipe is a delicious and easy comfort food that is perfect for any occasion. The biscuits are made with simple ingredients that are easy to find, and they are quick and easy to prepare. The gravy is made with a vegan butter substitute, flour, and almond milk, and it is seasoned with salt, pepper, and garlic powder. This dish is sure to please everyone at the table!

INGREDIENTS

  • ½ C vegan butter, unsalted cut into tbsp size pieces +more for brushing
  • 1 tbsp apple cider vinegar
  • 1 C (scant) unsweetened almond milk
  • 2 ½ cups flour
  • 1 Tbsp sugar
  • 4 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

GRAVY

  • ½ lb Vegan Sausage (brand of your choice)
  • 1/4 C of flour 
  • 2 ½ C of non-dairy milk of your choice (I used almond milk)
  • Salt, Pepper, and brown sugar to taste

INSTRUCTIONS

  1. Place the butter in a small bowl and put in the freezer. 
  2. In a bowl add the apple cider vinegar and unsweetened almond milk. Set aside for 10 minutes. 
  3. Preheat oven to 450 degrees F. 
  4. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  5. Take the butter out of the freezer and add it into the bowl. Using a pastry cutter, fork or hands, combine until a sand like texture. 
  6. Add buttermilk mixture and stir together just until combined. Don’t over mix. Dough will be sticky. 
  7. Sprinkle flour onto a surface and roll the dough out (see picture above)
  8. Sprinkle a touch more flour onto the top and roll the dough out until it’s no longer sticky. Make sure you don’t over work the dough. 
  9. Roll out the dough into a circular shape that is roughly about 1 inch high. Use a biscuit cutter, to cut out biscuits. Then, place on a parchment lined baking sheet.  
  10. You can repeat step 9 again with the remaining dough you have. Cut out as many biscuits as you can.  
  11. Bake for 10-15 minutes or until lightly golden brown. 
  12. While biscuits are baking, cook the vegan sausage in a lightly greased skillet over medium high heat. Remove sausage from pan when cooked.
  13. Whisk together the flour and non-dairy milk and add to the greased skillet where you cooked the sausage. Cook over low heat for 5 minutes until vegan gravy thickens.
  14. Add the cooked sausage into the skillet and season with salt, pepper and sugar (season according to your taste bud). 
  15. Slice the fresh biscuits in half and serve with gravy poured over them. Enjoy!
  16. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Sweet Potato Chickpea Bowl: A Match Made in Heaven

Sweet potato chickpea bowls are a delicious and healthy meal that is perfect for any time of day. They are made with simple ingredients that are easy to find, and they are quick and easy to prepare. The sweet potatoes are roasted until they are tender and then topped with a flavorful chickpea mixture. The bowls are then topped with your favorite toppings, such as chopped vegetables, a drizzle of curry paste, and a squeeze of lemon juice.

This recipe is vegan, gluten-free, and dairy-free. It is also a good source of protein and fiber. Sweet potatoes are a good source of vitamins A and C, as well as potassium. Chickpeas are a good source of protein, fiber, and iron.

This recipe is sure to become a regular in your rotation. It is delicious, healthy, and easy to make. So what are you waiting for? Give it a try today!

INGREDIENTS

  • 1 yellow onion, diced
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch chunks
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 15-ounce can chickpeas, drained and rinsed
  • 15-ounce can coconut milk
  • 3 tbsp Thai red curry paste
  • 1 ½ tsp kosher salt
  • 1 tsp paprika
  • 4 cups baby spinach or chopped spinach
  • ½ tbsp lime juice, to finish (optional)
  • Crushed peanuts and torn fresh cilantro, to garnish
  • To serve: basmati rice or rice of choice

INSTRUCTIONS

  1. If serving with rice, start the basmati rice (prepare according to the package)
  2. Chop the onion, sweet potato, and garlic, as noted above.
  3. In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sweet potato and sauté for 5 minutes, until onions are translucent. Add the garlic and sauté for 1 minute.
  4. Add the chickpeas (drained and rinsed), coconut milk, paprika, curry paste, 1 cup water and the kosher salt and bring to a simmer. Simmer until sweet potatoes are tender, about 15 to 20 minutes.
  5. Add the spinach and lime juice and cook until the spinach wilts, about 1 minute.
  6. Garnish with crushed peanuts and torn cilantro.
  7. Serve immediately with rice.
  8. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Fall Comfort in a Dish: Spinach Pumpkin Lasagna Recipe

This Spinach Pumpkin Lasagna recipe is the perfect dish to enjoy during the cozy autumn season. Layers of tender lasagna noodles, creamy pumpkin puree, and savory spinach come together to create a satisfying and flavorful meal that’s perfect for the cooler weather. The lasagna is made with a rich and creamy sauce, made with a blend of all plant based ricotta cheese, mozzarella, and Parmesan, creating a decadent and comforting dish with a vegan twist. Whether you’re looking for a cozy dinner to share with loved ones or a make-ahead meal for the week, this Spinach Pumpkin Lasagna is sure to be a hit.

INGREDIENTS

  • 10 lasagna noodles

CRUST:

  • ½ Tbsp olive oil
  • 6 ounces spinach (from 1 bag spinach)
  • 1 (15 ounce) container ricotta
  • 1 Tbsp vegan egg (or egg whites)
  • ½ tsp garlic powder
  • ½ tsp salt
  • Freshly ground black pepper

PUMPKIN LAYER

  • 2 (15 ounce) cans pumpkin puree
  • ½ cup unsweetened almond milk
  • ¼ tsp cinnamon
  • 2 Tbsp sugar
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1 tsp allspice
  • 1 tsp of salt
  • 1 tsp red pepper flake

CHEESE LAYER / GARNISH

  • 3 cups shredded plant based mozzarella cheese, divided (approximately 12 ounces)
  • 1 cup grated plant based parmesan cheese
  • Fresh chopped parsley

INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Grease a 9×13 inch baking pan with nonstick cooking spray.
  2. Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet and set aside.
  3. In a medium pan over medium high heat, add ½ tablespoon olive oil. Cook the spinach, season with a little salt and pepper and cook until spinach wilts down. Once ready, set aside and allow too cool for a minute or two.
  4. In a small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.
  5. In a large bowl, add pumpkin, milk, sugar, cinnamon, nutmeg, ginger, allspice, salt and pepper. Mix until fully combine.
  6. To assemble the lasagna, spread 1 cup of pumpkin mixture over the bottom of the baking dish. depending on the side of your baking pan, place 4-5 of the cooked lasagna noodles on top of the pumpkin spread. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with shredded mozzarella.
  7. Next, add 1 cup of the pumpkin mixture on top of the mozzarella and then sprinkle with parmesan cheese.
  8. Repeat layers once more with remaining ingredients. You should finish the top with the pumpkin spread and top with remaining shredded mozzarella and parmesan cheese.
  9. Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit.
  10. When ready, remove from the oven. Let it cool down for 10 minutes. Garnish with extra parmesan (if desired) and either chopped parsley. Cut and serve and enjoy.
  11. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

The Best Plant-Based Beef Patties You’ll Ever Eat

Looking for a tasty and healthy alternative to traditional beef patties? Try this Plant-Based Beef Patties recipe! Made with simple ingredients like plant based ground beef, and spices, these vegan patties are packed with protein and flavor. Whether you’re a vegan or just looking for a healthier option, these plant-based patties are a delicious and satisfying meal option. Plus, they’re easy to make and perfect for meal prep. Don’t let the steps intimidate you, the best feeling comes after you take the first bite into the patty once they are ready. Give this recipe a try and enjoy a flavorful and nutritious meal today.

INGREDIENTS

CRUST:

  • 2 ½ C organic all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp curry powder 
  • ½ tsp turmeric powder
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • 1 C salted butter
  • 1 C unsweetened Almond milk
  • 1/2 tsp sugar

BEEF FILLING:

  • 1 lb. plant based ground beef
  • 2 Tbsps Extra virgin olive oil
  • 1 scallion, chopped
  • 1 small onion, chopped
  • 2 scotch bonnet peppers, minced
  • 2 garlic cloves, minced
  • ½ cup vegetable stock
  • ½ tsp ginger powder
  • 2 bunches fresh thyme sprigs
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 Tbsp browning
  • ½ teaspoon vegetable bouillon base
  • Pinch of red pepper flakes (optional if you want it extra spicy)

INSTRUCTIONS

TO MAKE THE CRUST:

  1. In a large bowl, add the flour, baking powder, sugar, curry powder, turmeric, parsley, and thyme, whisking them all together until combined.
  2. Add the butter and combine together until the mixture becomes crumbly.
  3. Pour the milk into the dry mixture and stir until the dry ingredients are moistened. NOTE: You can use one hand to stir together here. (Add 1 Tbsp of milk if the dough is still dry)
  4. Form the dough into a ball and wrap it in plastic wrap and flatten it slightly and place in the refrigerator at least 1 hour.

MAKE THE FILLING:

  1. In a bowl, add the ground beef, salt, black pepper, onion powder, smoked paprika, garlic powder, ginger powder, and red pepper flakes, mixing everything together until meat is coated in seasonings. 
  2. In a medium skillet over medium-high heat, add the oil, heat for 1 minute. Add the minced garlic and scotch bonnet pepper, cook until fragrant and translucent. Add the ground beef mix and stir until the meat begins to change color a bit. Add in thyme sprigs, continue to stir (and breakdown the meat with a wooden spoon) to ensure that it cooke through well and becomes small pieces. Reduce the heat and let it simmer for 5-6 minutes.
  3. Add vegetable stock, browning, beef stock, red chili flakes , and let the meat continue to simmer for another 20-25 minutes or until the beef is cooked through fully and brown in color.
  4. Once ready, set aside and let this cool down.

ASSEMBLY

  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Remove the dough from the refrigerator and place on a lightly floured surface, rolling it out (see picture above). Cut into medium circles.
  3. Lightly brush water one one half of your dough (this will help the dough close together when folding). On the other half of the dough, add 2 Tbsps of the beef filling and carefully fold the dough in half (see picture above) Using a folk, press around the edges down and using a fork. Repeat until all patties are made.
  4. Bake in the oven 20-25 minutes, or until golden brown and the crust looks crispy.
  5. Once done, remove from the oven and let them cool for a few minutes. Enjoy
  6. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Start Your Morning Right with Blueberry Banana Baked Oatmeal

Made with simple and wholesome ingredients like rolled oats, ripe bananas, and juicy blueberries, this Blueberry Banana Baked Oatmeal is a perfect way to start your day. The oats are baked to perfection, creating a warm and comforting texture that’s both satisfying and filling. The sweetness of the ripe bananas and the tartness of the blueberries make for a perfect balance of flavors. This dish is easy to make, nutritious, and can be customized with your favorite toppings like nuts, seeds, and more fresh fruit. So, whether you’re in a rush or have a leisurely morning ahead, this Blueberry Banana Baked Oatmeal is the perfect way to fuel your day and start it off on the right foot.

INGREDIENTS

  • 1 C smashed ripped banana
  • 1 ½ C blueberries
  • ¼ C agave, or honey
  • 1 C uncooked old fashion oats
  • ½ tsp baking powder
  • 3/4 tsp cinnamon
  • pinch of salt
  • 1 tbsp flax seeds
  • 1 C oatmeal milk, or almond or any milk you desire
  • ¼ C just egg
  • 1 tsp vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 375ºF. Mash the bananas well with a fork (you’ll need 1 cup).
  2. In a large bowl, add the mashed bananas, eggs, salt, vanilla, milk and whisk until the ingredients are combined.
  3. In a separate bowl, Mix together brown sugar, oats, flax seeds, baking powder, cinnamon, and nutmeg. Mix together then add in wet mixed ingredients and mix together until combined.
  4. Finally add blueberries and mix again until combined.
  5. Pour the oat mixture into a 9×9-inch casserole dish and transfer to the preheated oven. Bake for 45 minutes, or until it is golden brown on top and around the edges.
  6. Serve warm, top with extra blueberries and agave. (optional: refrigerate and enjoy cold!)
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Easy and Delicious Vegan Breakfast Burrito for Busy Mornings

Breakfast just got a lot easier. This loaded vegan breakfast burrito is the perfect way to start your day. All your favorites wrapped up in one.

INGREDIENTS

  • Just eggs (or choice of vegan eggs)
  • ½ C plant based ground beef
  • Spinach
  • 1/4 cup Cilantro minced
  • ½ cup onion diced
  • 2 cloves garlic freshly minced or crushed
  • 1 – 2 C grape tomatoes (diced into small pieces)
  • 1 tbsp lime juice
  • pre-cut sweet potatoes
  • 1-2 whole wheat tortillas
  • vegan queso fresco cheese
  • 1 Tbsp honey
  • 1 Tbsp habanero sauce
  • Micro greens
  • Salt for taste
  • Olive oil.

INSTRUCTIONS

  1. Prepare the eggs, set aside once ready
  2. Cook the ground beef and spinach separately over medium heat with olive oil. Set aside once ready.
  3. In a small bowl mix together, cilantro, onions, grape tomatoes, garlic salt and lime juice.
  4. Air-fry or pan fry sweet potatoes until tender.
  5. Assemble theburritos. Grab a large burrito-sized tortilla. Add sauce onto one half of the tortilla, leaving a border on the edges. Spoon some of the eggs scramble on top, followed by the roasted potatoes, pico de Gallo, ground beef, spinach, queso cheese.
    • Tip: When adding the salsa, limit the amount of liquid from the salsa to avoid the burrito getting wet.
  6. Roll the burritos. Pinch in the edges of the tortilla and fold it over the filling. Tuck the fillings into the tortilla, fold the edges in again, and give it a final roll. Repeat with the remaining tortillas and fillings, or store the leftover fillings separately in the fridge.
  7. Griddle the burritos. Heat a frying pan over medium heat. Add a touch of oil or cooking spray (not needed if your pan is nonstick). Add the burrito, seam-side down. Press down on the burrito with a large spatula or with a plate. Cook for 2 minutes, or until golden brown on the bottom. Carefully flip and cook another 1 to 2 minutes, or until golden brown on the second side.
  8. Serve burritos warm with extra honey habanero sauce on the side, if desired.
  9. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.
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