Happy 2020 my friends!
I bring to you my first vegan recipe of the year after taking a much needed break after blogmas…
I used to purchase this vegan ricotta called Tofutti and for some reason my local supermarket stopped selling it. It’s been 2 years since I’ve seen that ricotta. So the other day I went to a newly built supermarket in a neighboring town. Low and behold what did I see…Tofutti. Needless to say, I was one happy camper. You would have thought I won the lottery. I picked up every container they had.
Stuffed ShellsInstead of making the typical lasagna dish, I wanted something not as heavy, but with the same flavor. What else is better than stuffed shells with ground beef-less sauce and here’s all you need:
- Pasta shells
- Pasta sauce
- Ground beef-less meat
- Tofutti ricotta
- Baby spinach leaves
- Extra virgin olive oil
First thing you want to do is boil the water. I like to add my seasoning abd olive oil to the water. Once it comes to a boil, add the pasta. While the pasta is cooking, you want to prepare the sauce. Add a teaspoon of olive oil to the skillet, then add the beef-less ground with 1/4 cup of water and seasoning. Add the pasta sauce to the beef-less ground and mix.
Preheat your oven to 375.
You want to chop up the spinach because you’re going to add it to your mixture.
Now it’s time to start assembling…
Add the ricotta to the pasta shella and some of the ground beef-less sauce. Once you compete that, pour the remaining sauce over the pasta.
Cover the dish with foil and put in the oven for 35 minutes.
I hope you enjoy 😋. Let me know if you try this recipe and what you thought about it.
Until next time, night night 💋
Hey my friends! It’s officially one week left until Christmas day…woohoo!
Have you been keeping up with your workout routine so you can have a little indulgence for Christmas? As I’ve said previously, you can have what we call “unhealthy food”, it’s all about moderation. Remember too much of anything is “unhealthy”.
Check out another clever Christmas workout I found online…
Until next time my friends, night night 💋
Hey my friends!
So the other day I had leftover mashed sweet potatoes. I am not a person that really enjoys eating leftovers. Don’t know why, I guess I’m just weird.
Anyhow, I wanted to do something fun with the sweet potatoes, so I thought about turning it into muffins. I then thought about how I can make sweet potatoes into muffin due to its consistency. So I them thought of making sweet potato cornbread muffins…vegan style.
Here’s what you need for mashed sweet potato:
- 4 medium sweet potatoes
- 1 tbsp Cinnamon powder
- 1 tbsp nutmeg
- 2 tbsp Plant based butter (loving the country crock plant based)
- 1/2 cup almond milk
Here’s what you need for cornbread:
- 1 cup Cornmeal
- 1 cup Almond milk
- 1 cup Flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup Plant based butter melted
Boil the sweet potatoes after you peel and cut into quarters. Once cooked and after draining the water, mash the potatoes, add the milk, butter, cinnamon and nutmeg. Whip until you get a fluffy consistency. Set aside. ..
Preheat oven to 425 degrees. In a separate bowl, add all the dry ingredients (cornmeal, flour, sugar, baking soda, baking powder and salt) and mix. Begin adding in the almond milk and melted butter. Mix well. Once you have completed mixing, begin adding in the mashed sweet potato. Mix well.
Add mixture to the muffin pan (make sure the pan is sprayed with coconut oil spray or use cupcake liners). Put the pan in the oven and bake for 20-25 minutes.
These muffins are great as a side dish to your Christmas dinner or perfect for Christmas brunch 😋.
Hey my friends!
So I came across this Christmas workout list that I thought was pretty clever. I’m not sure who put this list together, but I definitely want to say kudos to whomever you are.
I liked the list so much that I thought I would share it with you all:
Hey my friends!
Now that the holidays are upon us, that means spending lots of time with family and friends. That also means family style meals…
I don’t know about you, but when I think about a hearty meal, I think about Italian food. Italian food has to be my favorite type of food. And with all the plant based meat alternatives, I don’t have to give up some of my favorite dishes.
One dish I love to make is Italian spicy sausage pasta. I think it’s not only a hearty dish, but festive due to the colors in the meal. And bonus, it’s so easy to make.
The ingredients you will need to make this meal are:
- 1 box Tomato penne pasta (I love Barilla pasta)
- 8 oz. Tomato basil pasta sauce ( if you don’t have time to make your own, I personally love the Ragu Simply pasta sauce because they don’t add the extra ingredients we simply don’t need)
- 4 Plant based sausage ( I recommend the hot and spicy Beyond sausage)
- Italian seasoning
- Red pepper flakes
- Extra Virgin olive oil
- 2 cups of Baby spinach
The first thing you want to do is boil a pot of water (add a teaspoon of the olive oil, italian seasoning and red pepper flakes to the water). You always want to add the seasonings to the water, then bring to a boil. When you do this, the pasta gets infused more with the seasoning.
In a pan, add a tablespoon of olive oil and heat the pan on medium. Cut the sausages (I like to cut them diagonally) and then add to pan. Cook on each side for about 5 minutes. Stir the pasta sauce into the pan. Add some more red pepper flakes if you like your food extra spicy. Drain the pasta and add a little at a time to the pan with the sausage and pasta sauce. Put the temperature on low to simmer because you now want to add in the spinach.
Mix spinach into the pasta and sausage. You don’t want the spinach to get too wilted, so turn the stove off once you’re done mixing.
Now all you have to do is enjoy 😋