Let's Eat at Hare Krishna Vegan Restaurant in Monterrey, Mexico! Vamos!!

8/10/2021 0 Comments

I recently went to Monterrey, Mexico and while I was there, I thought it would be fun to see what kind of vegan food they had. It turns out they have a lot! I decided to try the Hare Krishna Vegan Restaurant as it had a vibe from India and felt more spiritual than commercial.

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Creamy African Peanut Stew | Guisado de Cacahuate Africano Cremoso

9/6/2019 2 Comments

Creamy African Peanut Stew is unbeatable. The peanut butter addition is amazing, it creates a delicious flavor and amazing creaminess. I added "everything but my kitchen sink" as they say so feel free to use as much or as little of the vegetables and beans as you'd like and want in your soup.

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2 Comments

Vegan & GF Stromboli | Stromboli Vegano y Sin Gluten

8/23/2019 0 Comments

An explosion of flavors are layered together and wrapped tightly in dough then baked until golden brown. The aroma is amazing and the taste that much better. Get a slice of Stromboli.

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VEGAN Spin-off Taco Bell's Crunchwrap Supreme

4/12/2019 0 Comments

Sometimes you want a Crunchwrap Supreme. What's one to do? Veganize it! 7 Layers of flavors re-create a Taco Bell "classic".

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Sweet, Sour & Spicy Stir-Fry | Vegan, Gluten-Free, Oil-Free

10/3/2018 0 Comments

Loads of vegetables and marinated tofu are stir-fried in a savory sauce that is sweet, sour and spicy.

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My Best Chili Recipe (Vegan, GF, Oil-Free)

9/6/2018 0 Comments

Southern Comfort at its finest. Chili with cornbread. It’s one of those great recipes you can throw in a pot, while it’s cooking make the cornbread and serve it hot.

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GLAZED HAM RECIPE - Amazing Christmas Roast [Vegan, Oil & Gluten-Free]

12/14/2017 10 Comments

Hi friends, this recipe has been re-made into version 2.0!

FIND IT HERE. It's delicious!!! Enjoy!!! You can change the shape if preferred.

My love,
Christa

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10 Comments

Nopalitos! 3 Vegan Recipes in One: Vegan Enchiladas, Queso + Tomatillo Salsa or Salsa Verde

9/18/2017 4 Comments

You guys! This happened one late night when Gerald brought me a big batch of fresh nopales. At first they were nopales rellanos and then the morphed into these enchiladas or as Gerald loves to call them Nopalitos.

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4 Comments

Meatless Sloppy Joes

4/4/2016 0 Comments

When I was growing up I used to LOVE sloppy joes. Each birthday my mom and dad would ask my sister and I what kind of special meal we'd like and I would say "sloppy joes" (and cheesecake!) My favorite was sloppy joes on a toasted onion bun with french fries. I know, real healthy. I loved biting into a sloppy joe and having it slide down my hand as I'd have to clean it up with a fry. The sloppier, the better.

It had been YEARS since I had a sloppy joe, in fact I have a hard time remembering the last time I had one. That is, until I made my own! As my birthday approached in March, I knew the perfect comfort meal that would bring me back. I made homemade ketchup and sloppy joe mix made thick with handmade sausages that were crumbled and fried until golden. It was all served on a homemade bun with oil-free steak fries. It met every sloppy joe desire and made me feel like I was at home again. I made it again tonight to double check the recipe and it's a winner! My husband loves this recipe: "Delicious honey!" This recipe is a craving-buster, comforting meal that makes you feel like mom made it, filling, hearty, husband-approved and totally vegan! I hope you love it as much as I do. From my heart and kitchen to yours! Love, Christa

Makes 4 Sloppy Joes

Ingredients:
2 Vegan Italian Sausages Ground and browned
1/3 Cup Chopped Onion
1 Green Bell Chopped
1/2 Cup Green Chili Pepper Chopped
2 Garlic Cloves Minced
1 Tbsp Steak Seasoning (I used this recipe)
2 tsp Dijon mustard
1 Tbsp Tamari Sauce (Soy for non-gluten-free)
1 Tbsp Agave
1 Cup Ketchup
3/4 Cup Freshly Chopped Tomatoes
1/2 Cup Filtered Water
4 Gluten-Free Buns (favorite or homemade)

Peaceful Preparation:

Heat a non-stick or cast iron skillet over medium to medium-high heat. Once hot, add 1 + Tbsp Olive oil. Saute the homemade sausages, breaking them up as you cook them. Allow to cook until browned, I find it takes me 20+ minutes for a firm crumble.
One browned, add in the chopped onion, green bell pepper, green chili pepper, minced garlic and steak seasoning. Cook for 10 minutes, uncovered, stirring frequently.
Reduce heat to simmer. Add mustard, ketchup, tamari or soy sauce, agave, ketchup, chopped tomato and water. Simmer for 30 minutes until nice and thick, stirring every 10 minutes.
Toast the buns and top with the sloppy joe mixture. I find they are best served with oil-free french fries. Feel free to serve with salad for a lighter meal.

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Meatless Meal: Italian Sausage with Roasted Potatoes and Asparagus

2/29/2016 0 Comments

Homemade Italian Spiced Sausages are pan fried with onions and bell peppers served alongside mini roasted potatoes and asparagus for a bright and healthy meal this spring. We enjoyed this meal as a fine lunch yet it could also make a lovely dinner. What's nice is it is pretty easy to toss together, while the sausage, peppers and onions cook you can bake the potatoes and asparagus, then serve it all together steaming hot.

Serves 2 - Doubles Well

Ingredients:

1/2 Bundle Asparagus
6 Mini Red Potatoes Sliced in Half
2 Vegan Italian Sausages like Tofurkey OR try my recipe. - Sliced in Rounds
1/2 Yellow Bell Pepper - Diced
1/2 Green Bell Pepper - Diced
1/2 Small Sweet Onion - Diced
1/2 Jalapeno Diced (opt)
1 Tbsp + 1 tsp Olive Oil
Salt & Pepper to taste

Feel free to add garlic or favorites here

Peaceful Preparation:

Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with baking paper or lightly grease. Place the potatoes in a small pot covered with water, bring to a boil and let cook for a minute or two, until a fork can gently pierce yet not break the potato.
Transfer to the baking sheet, season as desired (salt, pepper, any seasonal herb). Bake for 15 minutes, remove from oven, flip, add asparagus toss in the 1 tsp of olive oil, salt and pepper and cook for another 15-20 minutes.
While baking, heat a cast iron skillet or favorite over medium heat. Once hot add 1 Tbsp olive oil or use coconut butter, vegan butter or even vegetable broth for oil-free. Sauté the onions and peppers for a few minutes.
Add the sliced vegan sausage to the pan. Sauté for 5+ minutes each side until desired consistency. I like to take them a little longer to get a crisper exterior. Serve with the potatoes and asparagus for a complete meal.

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