Falafel Wrap

Ingredients for Falafel Wrap:

- Frozen Falafel (Trader Joe's)

- Pre-packaged broccoli slaw (Trader Joe's)

- Garlic Naan (Trader Joe's)

- Red Onion

- Spinach

Ingredients for Slaw dressing:

- 1 TB Agave syrup

- 1 cup Vegan mayo

- 1/2 tsp Apple cider vinegar

- Salt

- Pepper

Ingredients for Tzatziki sauce:

- 1/2 cup Grated cucumber 

- 1 cup Vegan mayo

- 2 tsp Lemon juice

- Dill

- Salt

- Pepper

- 1 TB Olive oil

- 1 TB Minced garlic

Recipe: 

1. Place the frozen falafel into an oven or air fryer for 10-15 mins. If you are using an oven, pre-heat it to 375 first. 

2. While the falafel warms up, chop the red onion to your desired thickness. This is for the garnish. 

3. Prepare the slaw dressing and combine it with the broccoli slaw. 

4. Prepare the Tzatziki sauce. 

5. Warm the naan in the oven for a minute, then assemble. I put some tzatziki at the bottom first, then spinach, the broccoli slaw, falafel balls, and top it with more tzatziki. 

Enjoy!

Jambalaya with Fried Oyster mushrooms

Ingredients for Jambalaya:

- Zatarain's Jambalaya mix

- Red bell pepper

- Green bell pepper

- White onion

- Oyster mushrooms

Ingredients for Fried Oyster Mushrooms

- Oyster Mushrooms

- 1 1/2 cups of flour

- 1 1/2 cups of oat milk

- Salt

- Pepper

- Cayenne pepper

- Garlic powder

- Canola Oil

Recipe:

1. Chop onion, red and green bell peppers, and oyster mushrooms. Add a couple of TBs of canola oil in a skillet, and place it over a medium-high flame. Add vegetables to pan for 3 minutes. 

2. Follow the Zatarain's instructions for proper steps on cooking the rice. Leave the vegetables in the pan, and pour the jambalaya mix into the same skillet. 

3. While the jambalaya is cooking, prepare the oyster mushrooms. Combine 1 cup of flour with some seasoning. This will be your dry batter. Combine the remaining flour with oat milk and seasoning. This will be your wet batter. 

4. Add canola oil into another pan, about 3-4 cups. You want to make sure there is enough canola oil in the pain for frying. The flame should be a medium-high flame. 

5. Separate the oyster mushrooms, so you won't have to fry one big bundle. Dip the oyster mushrooms in the wet batter first, then the dry batter, wet batter again, and one more time in the dry batter before frying it. When the edges are a golden brown, flip them and allow the other side to brown as well. I usually put the fried mushrooms on a plate with some paper towels on it, so the excess oil can drain from them.

 

Enjoy!

Buffalo Cauliflower Wings

Ingredients for Cauliflower wings:

Cauliflower

- 1 1/2 cups of Flour

- 1 cup of Oat milk

- Buffalo sauce 

- Salt

- Pepper

- Cayenne pepper

- Garlic powder

- Onion powder

Ingredients for vegan ranch:

- 1 cup vegan mayo

- 1/4 cup of oat milk

- 1 tsp of apple cider vinegar

- 2 cloves of garlic

- Dill

- Onion powder

- Paprika

- Pepper

-Salt

Recipe:

1. Combine 1/2 cup of flour with 1 cup of oat milk along with seasonings. This will be your wet batter. Combine the remaining flour with seasonings. This will be your dry batter. 

2. I like to put a little "Slap Ya Mama" seasoning on the cauliflower before dipping it into the wet and dry batters. It's my personal preference; you don't have to do that. 

3. Heat up a pain with canola oil to fry the cauliflower. If you don't want to fry it, only dip the cauliflower in the wet and dry batters once, and place it in the air fryer for about 10-15 mins. The air fryer temperature should be 400 degrees. 

4. Combine all ingredients to make the ranch.

5. After the cauliflower is golden brown, toss them in some buffalo sauce, and serve. 

Chocolate Mousse

Ingredients:

-- 2 avocados

- 1/2 half of cocoa powder

- 1 cup of oat milk or any milk substitute 

- half tbsp of vanilla extract

- 2 tbsp agave syrup

- pinch of salt

Recipe:

1. In your blender or food processor, combine all of the ingredients.

2. Blend until smooth. You may or may not need to add more milk; it depends on how thick you like your mousse. 

3. After blending everything together, place the mousse in Tupperware, and put it in the fridge for a couple of hours to firm. 

4. I like to pair the mousse with freshly chopped strawberries, but you can use any fruit you want. You can also eat it by itself; it's still delicious!

Enjoy!

JalapeNo
ranch sLIDERS 

Ingredients:

- Impossible Meat

- Vegan burger slider buns (I purchased these from Target. I also recommend the dinner rolls at the Walmart Bakery. They are vegan; just cut them in half. 

Jalapeño Ranch:

- Jalapeños from Trader Joe's (yes, get them. You won't regret it)

- Vegan mayo

- Apple cider vinegar

- Agave nectar

- Non-dairy milk

- Parsley

- Dill

- Chives

- Salt

- Pepper

- Paprika 

- Cayenne pepper 

- Garlic powder

 

Fried Pickles:

- Flour

- Just Egg

- Panko breadcrumbs

- Salt

- Pepper

- Cajun seasoning 

- Garlic powder

- Onion powder

Recipe:

1. Mix all of the ingredients together to make the ranch. I did not measure the ingredients; however, I will say be careful with the almost of apple cider vinegar you use. It has a very strong taste; you only need a capful AT MOST to get the tangy taste of ranch. Also, you only need a little bit of agave for a touch of sweetness. You don't need a lot of milk either; the goal is to loosen the mayo. Season to your liking.

2. For the fried pickles, you are flouring the pickles (season the flour), dipping the floured pickles into the egg wash, and then placing them in the breadcrumbs (season the breadcrumbs). After that, you can either fry them or place them in the air fryer. 

3. Assemble your sliders. Butter your buns, and place them in a pan or grill to toast them. Form your Impossible meat into slider patties, and cook them. Jalapeño ranch on the bun, fried pickle on top of the patty. Enjoy.