Vegan Mac and Cheese

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  • 16 oz pasta shells
  • 4 Tbsp vinegar (can be ACV or white)
  • 2 Tbsp oil
  • 1 Tsp Garlic Salt
  • 1 Tsp Onion powder
  • 1.5 cup potato
  • 1 Yellow onion
  • 1 Cup Cashews
  • 1/2 cup nutritional yeast
  • 1 cup of water or broth
  • Salt + Pepper to taste
Optional Toppings:

  • Sprinkle of red pepper powder
  • Fresh Parsley
  • Dairy-free shredded cheese.


Boil pasta according to package instructions. Once tender, drain and set aside in a bowl while you prepare the sauce.

Warm your oil in a large skillet and add the chopped onion and a pinch of salt. Stir onion often, cooking until translucent about 5 minutes over medium-hi heat.

Add the thinly sliced or grated potato to pan with onion and combine remaining seasoning. Stir the mixture and let simmer for about 2 minutes then combine the broth and cashews and reduce heat to medium. Stir occasionally 9-10 minutes until potatoes are fully cooked.

Pour the sauce mixture into a processor or blender and add your nutritional yeast for the cheese flavor as well as the vinegar. Blend until smooth 3-4 minutes. If your texture is too thick add more broth or water to the thin it out. Salt and pepper the sauce to taste and then pour over pasta shells. Complete dish with optional toppings like, sprinkling red pepper powder on top for some extra spice or some dairy-free shredded cheese for that cheesy look.

Korean BBQ Shrimp Tacos

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Lettuce Boats/Shrimp

  • 10 lettuce boats
  • 8 pieces of shrimp
  • 1.5 Tbsp korean BBQ seasoning
  • 1/2 Tbsp oil
  • Salt/Pepper to taste


  • Steamed jasmine rice
  • Chopped cilantro
  • 1/2 lime
  • Salt to taste

Shishito Peppers

  • 1/2 Tbsp sesame oil
  • Salt/Pepper to taste
  • Garlic salt

Sesame Sauce – optional

  • 3 Tbsp vegan mayo
  • 2 Tsp sesame oil
  • 2 Tsp liquid aminos or soy sauce
  • 1 Tsp garlic salt
  • Salt/Pepper to taste


First wash the butter lettuce and set aside to dry. While that is drying cook your rice. I have been using “Grain Trust Steamed Jasmine Rice” for a lot of my quick meals. This brand is vegan, gluten-free and microwaves in less than 3 minutes.

Toss cooked rice with chopped cilantro, lime juice and salt. Set aside while you cook shrimp.

Heat skillet over medium-hi heat and add oil and shrimp. Add seasoning to shrimp and cook for 4-5 minutes. Remove shrimp, increase heat to Hi and add sesame oil to hot skillet. Combine the shishito peppers with seasoning and cook for about 5 minutes, tossing often until blistered.

Add all ingredients from sesame sauce in a small bowl and stir until mixed.

Serve immediately!

Chocolate Cups & Nice Cream

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  • 3 Tbsp coconut oil
  • 1/3 cup unsweetened cocoa powder
  • Sweetener to taste (stevia or maple syrup)

Nilla Nice Cream

  • 2-3 frozen bananas
  • Tsp vanilla
  • Tbsp nut milk

Nut Butter Mix

  • 1/2 cup nut butter
  • 1/2 cup coconut butter (NOT to be confused w/ coconut oil)


Melt coconut oil, then add the cocoa powder and set aside. Combine nut butter and coconut butter in a bowl and heat until just melted. Both should take less than 30 seconds. This can also be done on the stovetop.

Fill a muffin tray with liners and spoon enough chocolate mixture to cover bottom, about a tablespoon. Pop in the freezer for about 15 minutes and then add the nut butter in the center. Repeat with the chocolate to cover the top. They also great just doing half chocolate and nut butter with no filling!

For the nice cream all you have to do is throw all the ingredients together into a food processor or blender, blend until smooth and voilà!

Keep in freezer and pop out to enjoy as a snack or to binge. No judgement zone.