Stir fried rice

Finished Product


  • 1 Cup Jasmine Rice
  • 1 head of Broccoli
  • 1 bundle of Carrots
  • 1 bundle of Green Onions
  • 1 Cup of Mushrooms
  • Vegan butter to taste
  • Stir Fry Sauce
  • 2 Cups of Water

Start by boiling two cups of water. Add rice and reduce heat. Cover with lid and let simmer for 20 minutes.

While your rice is cooking, chop your veggies and mushrooms. Cook the green onions and mushrooms on medium heat until desired wellness. In a wok, steam your broccoli and carrots. I fill my wok with water to steam, then drain when finished.

Once everything is cooked, add all other ingredients into your wok. This is where I like to add vegan butter, on medium heat, to “fry” my rice. Add in your stir fry sauce. I usually use about half a bottle, stirring frequently. When everything is mixed and heated throughout, serve and enjoy!

Fresh Pico de gallo

The Ingredients:

  • 5-6 Roma Tomatoes
  • 1 medium Red Onion
  • 1 Jalapeno
  • 1 cup of Cilantro
  • 1 Lime
  • Salt to taste

Dice tomatoes and onion, mince jalapeno, and chop up cilantro… throw it in a cute bowl! Add lime juice and salt to taste. It is that easy!!!


Sweet Potato and Black Bean Tacos

Finished Product

What is up everyone?! Today I put a spin on a delicious recipe found in my “Vegan Meal Prep” cookbook by making their sweet potato black bean hash into tacos! These are also wonderful as big breakfast burritos or on their own as a side dish. I will be referring to this book a lot coming up as I try some of their recipes and rate them for you. This one is definitely 10 out of 10!

The Recipe

To start, you will need the following:

  • 1 Tablespoon of Extra-Virgin Olive
  • 1 Large Sweet Potato (I peel mine) diced into 3/4-inch pieces
  • 1 Large Onion, diced (I use red)
  • 2 Cloves minced Garlic
  • 2 Teaspoons Ground Cumin
  • 1 Teaspoon Dried Oregano
  • 1 (14.5 oz) can Black Beans, rinsed and drained
  • Salt and Pepper to taste
  • Tortillas
  • Vegan Cheese
  • Tomatoes and what ever other toppings you like on tacos

I usually like to add fresh pico de gallo. I will post a recipe for this soon!

-In a large skillet over medium-high heat, heat the olive oil. Add the onion and garlic and cook for 3 minutes, stirring frequently. (The recipe in the book says 5 minutes but I burnt mine that way).

-Add the sweet potatoes, cumin, and oregano. Stir and cook for 5 minutes. Cover the skillet, reduce the heat to low and cook for 15 minutes

-After the 15 minutes, increase the heat to medium-high and stir in the black beans, salt, and pepper. Cook for another 5 minutes

-This is where I get out my tortillas, cheese, tomatoes, and whatever else I find for building my tacos

ENJOY! – leave a comment for any alteration ideas you may have. I love trying new things!

Side Note – I didn’t have a clean sharp knife so my food isn’t chopped up as evenly and beautiful as I would have liked, but it still tastes amazing! Thanks for reading 🙂

Ramen Please!

The following is the simplest most delicious vegan ramen you will ever prepare in your entire life… you’re welcome

Hey guys! Just as I state above, this is literally the easiest and most delicious ramen I have ever made. I found the original recipe on Pinterest and tweaked it a bunch, as I could not find all the ingredients listed. BUT I believe it is great and I am willing to share the awesomeness with you!

For this recipe you will need:

1 Box of Vegan Vegetable Broth (4 cups)

1 cup of water

1 Package of Vegan Ramen Noodles

1 Package of Shiitake Mushrooms (or literally however many you want)

1 bundle of Green Onions

1 large piece of Ginger

4 cloves of Garlic

2-3 tablespoons of Olive Oil

Soy Sauce to taste

Sriracha to taste

(Original Recipe had Tofu and Miso Paste as well)

TO BEGIN: Heat olive oil over medium heat in a large pot. Chop up your garlic and green onions and throw it in the pot! Cut your ginger into large chunks and throw those suckers in too. Cook for about 2 minutes, stirring continuously. Next, wash and chop your mushrooms as beautifully as you wish and toss them into the pot too. (The pot is having a good time with all it’s new friends). Cook the mushrooms down until preferred tenderness, then move on to the juicy part. With the heat on medium low, pour in your veggie both and water. Let this come to a simmer.

NEXT: Once simmering, spoon out your ginger chunks (unless you enjoy eating chunks of ginger…your choice). Then, follow the package instructions on your ramen noodles. Mine usually cook for about 4 minutes and I use two servings worth of noodles. This is where I get fancy and swirl in my sriracha and dump a bunch of soy sauce in. Obviously, taste as you go, as to not add too much saltiness.

LASTLY: While your apartment, condo, house or other fills with the wonderful smells of your future meal… turn off the heat and bring out your camera! Not only is this a delicious and quick meal, it is Instagram worthy, as well.