my Favorite Recipes


Considering going plant based check out my favorite recipes!

Hey my beautiful people, as many of you may know, after my 39th birthday I decided to do something nice for myself and I went plant based and it was honestly one of the best decisions I made in my life! (Yes I struggle)

However many of you may not know that I have a love for cooking and love to take recipes and make them my own or just keep them the same..

Often I will share what I am cooking and get asked for the recipe so I decided to share with you guys some of my favorite recipes that I have found on apps and over the internet, in an effort to help you if your considering going Plant based.

These are tried and true! 

There will also be a list of my Fav go to snacks, Fav apps, and websites.

I have listed the recipe, the link  and the respective cook also. I hope you enjoy these just as much as I have Happy Cooking and Healthy Eating!

My favorite Plant based recipes

Vegan Garlic Braised Collard Greens & Cabbage Over Creamy Jalapeño Grits


 * This recipe made the first time I ever tried Collard Greens and I must say it is a different take on a classic and very delicious, and don't be afraid to try the relish it really makes the recipe!

3 bunches of collard greens, cleaned
4 quarts of water
2 vegetable bouillon cubes
1 teaspoon of Kosher salt (if necessary)
1 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of smoked paprika
1/2 teaspoon of Cajun seasoning
1/4 cup of sugar
1/2 teaspoon of onion powder
About 10 cloves of garlic
4-6 cups of chopped fresh cabbage
1/2 cup of olive oil

Add the water to a pot and bring it to a boil. I added EVERYTHING into a pot except the oil and cabbage. I let it cook until the greens were tender. Then, I added in the cabbage and olive oil and cooked the greens until the cabbage was softened. That’s it!

Listen – I don’t even want to give you a recipe for the creamy jalapeño grits – because you don’t even need one. Instead, I’ll give you a process. It’s easy! First, bring some water to a boil and add in a vegetable bouillon cube. Instant vegetable broth! Then, add in a half of a diced jalapeño pepper. Next, add in the grits and cook them until they’re tender. Add in a few splashes of vegan half and half and then for good measure, a pinch (okay, a pinch and a half) of garlic powder! Done…

For the garnish, I just sliced some tomatoes and tossed them with basil and balsamic vinegar. That’s it!


Vegan Sloppy Joes


 * I had no tequila so I had to substitute Hennessy but go light lol!

Vegan Spicy Sloppy Joes
2 cups of jackfruit, in water (if in brine, rinse well)
1 tablespoon of olive oil
1/2 cup of diced onion
4 cloves of minced garlic
3/4 cup of ketchup
2 tablespoons of brown sugar
1 teaspoon of apple cider vinegar
1/2 teaspoon of garlic powder
1/2 teaspoon of black pepper
1/2 teaspoon of ground cumin
a good pinch of red pepper flakes

Tequila Lime Coleslaw
2 cups of coleslaw mix
1/2 cup of vegan mayo
2 tablespoons of sugar
1 pinch of salt
1 pinch of pepper
1/2 teaspoon of apple cider vinegar
1 tablespoon of tequila
1 tablespoon of lime juice

To cook the sloppy joes, just heat a skillet. Then, add the oil, onion, garlic, and jackfruit. Cook until the onions are tender. Use two forks and shred the jackfruit to mimic the look of pulled pork. Then, add int he brown sugar, garlic powder, black pepper, cumin, and red pepper flakes. Cook on low heat for about 5 minutes until the sauce is nice and thick and mixed well with the jackfruit.

Then, make the coleslaw. Add the vegan mayo, sugar, salt, pepper, apple cider vinegar, tequila, and lime juice to a bowl and mix well to make the dressing. Then, pour over the coleslaw mix. You can eat this at room temperature or if you prefer it to be cold, you can chill it first. Either way, it’s delicious.

Also, I understand some folks run the gambit on how they enjoy their creaminess of a coleslaw. If you like it more creamier, add more dressing. Less creamier, add less. That’s why it’s good to make the dressing first, then you can add as much or as little cabbage mixture as you’d like.

To get recipes like this delivered to your inbox, subscribe below:


Copy Cat (Olive Garden) Minestrone Soup


* This is a family favorite, and FYI I have never been a fan of soup, but this Copycat is just what you need to feed a lot of people without breaking the bank and make an impression on those who think you always need meat! Don't forget your bread sticks for dipping!

3 tbsp Olive Oil
1 diced medium Onion
1 chopped small Zucchini
14 oz Italian Style Green Beans
1 diced stalk Celery
4 tsp minced Garlic
4 cup Vegetable Broth
30 ounce drained Red Kidney Beans
30 ounce drained Great Northern Beans
14 ounce can Diced Tomatoes with juice
1/2 cup Shredded Carrot
1/2 cup dry Red Wine (optional)
4 oz Tomato Paste
1 tsp Oregano
1 tsp Basil
1/4 tsp Thyme
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 Bay Leaf
3 cup Hot Water
4 cups fresh Spinach
1 1/2 cup Shell Pasta
Salt and Pepper to taste

Heat olive oil over medium heat in a large stock pot.
Saute onion, celery, zucchini, and carrots until onions are clear.
Add garlic, green beans and tomato paste and stir.
Add the broth, red wine and  hot water and stir well.
Add tomatoes, beans, and spices.
Bring to a boil, reduce heat cover and simmer for 45 minutes.
Remove bay leaf.
Add spinach and pasta and cook for an additional 30 minutes.


  1. Heat olive oil over medium heat in a large stock pot.
  2. Saute onion, celery, zucchini, and carrots until onions are clear.
  3. Add garlic, green beans and tomato paste and stir.
  4. Add the broth, red wine and hot water and stir well.
  5. Add tomatoes, beans, and spices.
  6. Bring to a boil, reduce heat cover and simmer for 45 minutes.
  7. Remove bay leaf.
  8. Add spinach and pasta and cook for an additional 30 minutes.


Salt Fish Bujol/ Trinidadian Roti


 * If your plant based and still eat Seafood then your fine, if you do not or can't find salt fish Cod I substituted with

Jack Fruit was amazing! Also I added The link for the ROTI at the bottom, ENJOY!


for 8 servings

  • 2 lb salt cod fish
  • 3 qt water
  • 3 lemons, quartered
  • 2 tablespoons olive oil
  • ½ medium white onion, diced
  • 2 cloves garlic, minced
  • ¼ cup fresh scallion, chopped
  • ½ yellow bell pepper, diced
  • ½ orange bell pepper, diced
  • 1 cup tomato, chopped
  • 1 teaspoon fresh parsley
  • pepper, to taste
  • ½ lime
  • fresh cilantro, for garnish
  • avocado, sliced, for serving


  1. Break the fish in pieces, removing any bones, and place in large saucepan with the water and lemons. Boil over medium-high heat for 10-15 minutes.
  2. Taste the fish at this point to check the salt level. If it is still too salty, repeat step 1.
  3. Drain and shred the fish with your fingers.
  4. Heat the oil in a large skillet over medium heat. Add the onion, garlic, scallions, bell peppers, tomatoes, and parsley, and cook for 1-2 minutes.
  5. Add the saltfish and cook for another 5 minutes.
  6. Season with black pepper and lime juice, and garnish with cilantro. Serve with sliced avocado.
  7. Enjoy!




Buffalo Cauliflower Dip


* Need a snack, honestly this doesn't really need any tweaking, always

 ( I didn't add the RADISH) remember you have the option to make something your own I encourage it, Also remember there is always a vegan Option to substitute


for 6 servings

  • 1 head cauliflower, cut into florets
  • 3 teaspoons olive oil
  • 1 tablespoon smoked paprika
  • fine sea salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons hot sauce
  • 2 tablespoons siracha
  • 1 tablespoon butter, melted
  • 1 lime, juiced
  • 8 cups tortilla chips
  • 1 cup monterey jack cheese, grated
  • 1 cup cheddar cheese, grated
  • 1 avocado, chopped
  • 3 radishes, thinly sliced
  • 2 celery stems, thinly sliced
  • sour cream, to serve
  • fresh cilantro, chopped, to serve


  1. Preheat oven to 400°F (200˚C).
  2. On a large baking sheet, toss together the cauliflower florets, olive oil, paprika, salt, and pepper. Roast until tender, 20-25 minutes.
  3. In a large bowl, whisk together the hot sauce, sriracha, melted butter, and lime juice.
  4. Add the roasted cauliflower to the bowl and mix to coat.
  5. Scatter the tortilla chips over the baking sheet. Top with the cauliflower, Monterey Jack cheese, and cheddar cheese.
  6. Return the baking sheet to the oven and bake until cheese is melted and bubbling, about 5 minutes.
  7. Top with avocado, radishes, celery, sour cream, and cilantro. Serve warm.
  8. Enjoy!


Chick Pea Buffalo Sliders

Chick Pea Buffalo Sliders

*Need A quick meal? Well this is it! I had to tweak it because I didn't have Buffalo Sauce, instead I used a Spicy  BBQ  sauce, also instead of lettuce I used shredded cabbage (this was last minute and I had to improvise) I made my own Ranch I had limes instead of lemons lol, and I made a few with avocados instead of tomatoes So GOOD! Also I heated mine in the Oven not a fan of cold foods too much!



for 12 servings

15 oz  chickpeas, 3 cans, drained and rinsed

5 tablespoons  buffalo sauce

4 tablespoons  vegan mayonnaise

1 tablespoon  garlic powder

1 tablespoon  onion powder

1 ½ teaspoons  salt

½ teaspoon  pepper


¾ cup  vegan mayonnaise

1 ½ tablespoons unsweetened almond milk

1 ½ teaspoons  apple cider vinegar

½ teaspoon  lemon juice

1 teaspoon  garlic powder

½ teaspoon  onion powder

⅛ teaspoon  paprika

¼ teaspoon  salt

⅛ teaspoon  pepper

1 teaspoon  fresh parsley, chopped

½ teaspoon  fresh dill, chopped

12 slider buns

6 leaves romaine lettuce

12 slices tomato

12 slices red onion



  1.  In a large bowl, combine the chickpeas, buffalo sauce, vegan mayonnaise, garlic powder, onion powder, salt, and pepper and mash well with a fork or potato masher until the mixture has a chunky consistency
  2. .  To make the ranch dressing, combine vegan mayonnaise, almond milk, apple cider vinegar, lemon juice, garlic powder, onion powder, paprika, salt, pepper, parsley, and dill to a liquid measuring cup and whisk until smooth.
  3. Use a large bread knife to cut the whole sheet of slider buns in half crosswise. Remove the top and set aside. Spread the buffalo chickpea mixture on the bottom half of the slider buns, then top with lettuce, tomato, and red onion. Drizzle the ranch dressing over the top.
  4. Place the top half of the slider buns back on top. Then slice between the buns to make 12 sliders.


Courtesy of Tasty