High Protein Leek & Spinach Crisps

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Samantha Mantell

Ingredients

  • 2
    cups spinach
    chopped
  • 2
    tbsp olive oil
  • 4
    cups leek
    (1.5-2 leeks) chopped
  • 1/4
    tsp white salt
  • 1/8
    tsp pepper
  • 2
    cloves garlic
    minced
  • 1/2
    cup crumbled tofu feta
    tofu feta recipe can be found in previous posts
  • olive oil spray

Instructions

1
Cook down 4 cups leek on frying pan with 2 tbsp olive oil on medium-high heat until softened (-8 mins) Add 2 cloves garlic, 1/4 tsp white salt, 1/8 tsp pepper, and 2 cups spinach. Stir and cook covered for 5 mins until spinach wilts.
2
Remove mixture from heat and cool for 10 mins. Roughly chop before adding in the 1/2 cup crumbled tofu feta. Mix again. Preheat the oven at 375°F
3
Scoop 2 tbsp of filling onto the wrapper and fold into a roll (see video). Use water to seal the ends. Place on parchment lined baking sheet and spray with olive oil spray on both sides.
4
Bake for 15 mins, turn over and bake another 10 mins. Cool for 5-10 mins before serving and enjoy with a homemade tzatziki!
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Cook down 4 cups leek on frying pan with 2 tbsp olive oil on medium-high heat until softened (-8 mins) Add 2 cloves garlic, 1/4 tsp white salt, 1/8 tsp pepper, and 2 cups spinach. Stir and cook covered for 5 mins until spinach wilts.

Jeweled Cabbage Salad & Cumin Dressing

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Samantha Mantell

Ingredients

Salad

  • 1/2
    cup pomegranate seeds
  • 3
    scallions
    thinly sliced
  • 3
    cups green cabbage
    shredded
  • 1/2
    cup fresh cilantro
    chopped
  • 3
    cups red cabbage
    shredded
  • 4
    radishes
    thinly sliced
  • 1/4
    cup fresh mint
    chopped
  • 1/4
    cup sunflower seeds
  • 1
    red apple
    quartered & thinly sliced

Dressing

  • 1/2
    tsp garlic powder
  • 1
    tsp white salt
  • 2
    tsp cumin
  • 1/4
    tsp black pepper
  • 1/3
    cup apple cider vinegar
  • 2
    tbsp traditional grain mustard
  • 1/2
    cup olive oil
  • 2
    tbsp maple syrup & agave

Instructions

1
Cut the salad ingredients: 1 red apple, 1/2 cup fresh cilantro, 1/4 cup fresh mint, 1/2 cup pomegranate seeds, 4 radishes, 3 cups red cabbage,3 cups green cabbage, 3 scallions & 1/4 cup sunflower seeds as instructed above and add into a medium sized bowl.
2
Whisk together the dressing ingredients: 1/3 cup apple cider vinegar, 1/2 cup olive oil, 2 tbsp traditional grain mustard, 2 tbsp maple syrup & agave, 2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp black pepper & 1 tsp white salt (mason jar works great!) and
3
Leave in the refrigerator to marinate for about 20 mins. The rest time will soften the cabbage and make it easier to digest.
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Cut the salad ingredients: 1 red apple, 1/2 cup fresh cilantro, 1/4 cup fresh mint, 1/2 cup pomegranate seeds, 4 radishes, 3 cups red cabbage,3 cups green cabbage, 3 scallions & 1/4 cup sunflower seeds as instructed above and add into a medium sized bowl.

The Hangover Toast

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Samantha Mantell

Ingredients

  • 1
    small russet potato
    thinly sliced
  • olive oil
  • salt & pepper
  • 1
    tbsp Everything bagel spice
  • 2
    bread slices
  • 2
    vegan eggs
  • garlic clove
  • hot sauce
  • 1
    tbsp mayo
  • 1/2
    avocado

Instructions

1
Preheat oven at 375⁰F. Place potato slices (1 small russet potato) on parchment lined baking sheet. See pattern in video so that it holds together.
2
Drizzle with olive oil and season with 1 tbsp Everything bagel spice (or just salt & pepper). Bake uncovered for 30 mins.
3
At the 20 min mark – start preparing the remaining ingredients. Cook 2 vegan eggs according to preference. Toast 2 bread slices until golden brown. 💡 Scratch the surface with a garlic clove for extra flavor.
4
Spread 1 tbsp mayo. Then layer 1 egg, half the baked potatoes, and 1/2 avocado. Drizzle with hot sauce and serve!
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Preheat oven at 375⁰F. Place potato slices (1 small russet potato) on parchment lined baking sheet. See pattern in video so that it holds together.

How to Deseed a Pomengranate

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Samantha Mantell

Ingredients

  • pomegranate

Instructions

1
Did you know that a pomegranate is a sectional fruit? Cutting the top layer and then tracing those sections is a great way to deseed while keeping the arils intact.
2
Start by cutting out a circle at the top. Remove the cap and start tracing the sections. Crack open the fruit and break apart the sections. Submerging the sections into cold water limits the juicy mess and helps separate the inedible white skins as th
3
Dislodge the arils and remove white skins when done. Rinse through a sieve and they’re ready to be served!
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Did you know that a pomegranate is a sectional fruit? Cutting the top layer and then tracing those sections is a great way to deseed while keeping the arils intact.

Vegan Dijon Eggplant

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Samantha Mantell

Ingredients

Garnish

  • 1
    bunch dill
    chopped
  • 2
    tsp green onion
    chopped
  • 10
    green olives
    chopped in half

Spices

  • 2
    tsp Hungarian paprika
  • salt
  • pepper
  • 2
    tsp turmeric
  • 2
    tsp cumin
  • 2
    tsp smoked paprika
  • 2
    tsp rosemary
  • 1
    eggplant
  • salt
  • 2
    tbsp grape seed oil
    use more throughout as needed
  • 3
    cloves garlic
    minced
  • 1
    tbsp olive oil
    more as needed
  • 1
    head broccoli
    chopped
  • 1
    tbsp soy butter
  • 2
    tbsp Tamari
  • 2
    tbsp Dijon mustard
  • 2
    tsp white wine vinegar
  • 1
    cup cannelloni beans
    dried or canned
  • rice pilaf, couscous or basmati rice

Instructions

1
Chop 1 eggplant so each slice is about 1/4 inch thick. Think small-medium sized circles. Sprinkle salt on both sides of the eggplant and drain in a colander for 30 minutes. When it’s done draining, you can rinse the salt off the eggplant and pat it dry
2
In a large frying pan, heat up the 2 tbsp grape seed oil. Test it out with one piece of eggplant and once it sizzles, it’s ready to cook! Sauté the eggplant on each side for about 4 minutes each until charred. Add more grapeseed oil throughout. Take
3
In the same pan, heat 1 tbsp olive oil, start sautéing 1 head broccoli for about 8 minutes until charred on medium heat and add more olive oil throughout. Then add some 3 cloves garlic and lower the heat.
4
Add all of your spices(2 tsp smoked paprika, 2 tsp Hungarian paprika, 2 tsp cumin, 2 tsp turmeric, 2 tsp rosemary, salt & pepper to taste)! Then add 2 tbsp Tamari, 2 tbsp Dijon mustard, 2 tsp white wine vinegar and sauté on low-medium heat. You might wa
5
Add the 1 cup cannelloni beans, eggplant, 1 bunch dill, and 10 green olives. Season to taste. Add in the rest of the olive oil. Garnish with 2 tsp green onion. Serve with rice pilaf, couscous or basmati rice!
6
Notes: *If you are super busy, you can just chop and sauté the eggplant. You don’t have to let the eggplant sweat. *You can also add soy butter instead of olive oil if you are running low on olive oil. *Throw in some spinach or peppers for some added ve
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Chop 1 eggplant so each slice is about 1/4 inch thick. Think small-medium sized circles. Sprinkle salt on both sides of the eggplant and drain in a colander for 30 minutes. When it’s done draining, you can rinse the salt off the eggplant and pat it dry

Red Thai Curry

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Samantha Mantell

Ingredients

Seitan

  • 1
    package seitan
    *I use Upton's brand
  • 2
    tbsp Tamari
  • 1
    tbsp grape seed oil

Vegetables

  • 1/2
    yellow onion
    diced
  • 1
    lb shiitake mushrooms
  • 1
    tbsp ginger
  • 3
    cloves garlic
    minced
  • 1
    bell pepper
    sliced

Red Curry Sauce

  • 1-2
    tbsp lime juice
    about half a lime
  • 1
    bay leaf
  • 1
    can coconut milk
    divided
  • 1
    tbsp Palm sugar or brown sugar
  • 2
    tbsp vegan oyster sauce
  • 1
    tbsp cornstarch-water mixture
    paste consistency
  • 1
    tbsp chili oil
  • 3-3.5
    tbsp red curry paste
  • 2
    tbsp Tamari or soy sauce

Garnish

  • lime
  • 2
    green onions
    diced
  • 1
    tsp pepper
  • 1
    bunch cilantro
    loosely chopped
  • 1
    tsp basil
    fresh or dried
  • 2
    tbsp olive oil
  • 2
    cups Jasmine rice

Instructions

1
In a large saucepan on medium heat, add 2 tbsp olive oil. Add a piece of your 1/2 yellow onion and when it sizzles, add the rest of the onions. Fry for 2 minutes until they are translucent.
2
Add 1 lb shiitake mushrooms and 1 bell pepper. Fry for about 3-4 minutes until they look sautéed. Then add 3-3.5 tbsp red curry paste and stir until the veggies are coated in it. Add 3 cloves garlic and 1 tbsp ginger, sauté and stir for about 1-2 minutes
3
Add half of 1 can coconut milk to the pan and stir. Add the rest of the sauces/ingredients (1 tbsp chili oil, 2 tbsp Tamari or soy sauce, 2 tbsp vegan oyster sauce, 1-2 tbsp lime juice, 1 tbsp Palm sugar or brown sugar & 1 bay leaf), add the rest of the c
4
While the sauce is simmering, you can make your seitan. If you are making seitan, start sautéing 1 package seitan in 1 tbsp grape seed oil on medium heat and add 2 tbsp Tamari to it. Sauté for 5-7 minutes depending on how crispy you’d like it.
5
Once it’s done simmering, add 1 tsp pepper, 2 green onions, 1 tsp basil, and 1 bunch cilantro for the garnish and tofu or seitan if you made that separately. Serve over 2 cups Jasmine rice with lime on the side and enjoy your delicious vegan, cruelty fre
6
Notes: *If you want to throw in different vegetables, broccoli, carrots, and eggplant are great additions. *You can also use Thai soy sauce, which is a bit thicker and sweeter than regular soy sauce/Tamari. *If you’d like your curry thicker, add a bit
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In a large saucepan on medium heat, add 2 tbsp olive oil. Add a piece of your 1/2 yellow onion and when it sizzles, add the rest of the onions. Fry for 2 minutes until they are translucent.

Soy Chorizo Tacos

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Samantha Mantell

Ingredients

Spices

  • 2
    tsp Hungarian paprika
  • 2
    tsp red pepper
  • 2
    tsp tajin
  • 2
    tsp cumin
  • 2
    tsp black pepper
  • 2
    tsp chili powder
  • 2
    tsp salt
  • 1
    jalapeño
    diced
  • 2
    tbsp olive oil
  • 1
    bunch cilantro
    chopped
  • 1
    poblano pepper
    sliced
  • 1
    lb mushrooms
    sliced
  • 1
    golden onion
    diced
  • 2
    cloves garlic
    diced
  • 16
    oz soy chorizo
  • 1
    tbsp tomato paste
  • 1/2
    cup water
  • corn tortillas
  • vegan or dairy cheese

Instructions

1
First, chop up all of your veggies(1 lb mushrooms, 1 golden onion, 1 poblano pepper, 2 cloves garlic, 1 bunch cilantro & 1 jalapeño). Then, in a medium frying pan on medium heat, heat up 2 tbsp olive oil. Add a tiny piece of the onion and once it starts
2
Sauté your onion for about 3 minutes until it becomes translucent. Then add the pepper and the mushrooms, sauté for 3-4 minutes till there is a char on the pepper. Then, add the garlic and all of the spices(2 tsp salt, 2 tsp black pepper, 2 tsp red pep
3
Finally, add 16 oz soy chorizo and mix everything together for about 3-4 minutes making sure that the soy chorizo is also sautéing. *I like spice so I add a bit more of the spices on the soy chorizo too.
4
Add 1 tbsp tomato paste and 1/2 cup water, stir, and bring to a simmer. Simmer for about 2 minutes.
5
Turn off the stove, garnish with cilantro, jalapeños, vegan or dairy cheese and heat up your favorite corn tortillas!
6
Notes: *Want it spicier? Add more chili powder and red pepper flakes. *Want your taco filling more moist? Add a little water. *Simmered chipotle peppers add a wonderful flavor and hint of sauce to these tacos. *These tacos are wonderful with Cheeze &
Samantha Mantell's avatar
First, chop up all of your veggies(1 lb mushrooms, 1 golden onion, 1 poblano pepper, 2 cloves garlic, 1 bunch cilantro & 1 jalapeño). Then, in a medium frying pan on medium heat, heat up 2 tbsp olive oil. Add a tiny piece of the onion and once it starts

Samantha Mantell's avatar
Samantha Mantell

Ingredients

For Dipping/Drizzling

  • 1
    tsp coconut oil
  • 1
    cup chocolate chips
  • 1/2
    cup almond flour
  • 1
    tsp vanilla extract
  • 1
    cup creamy peanut butter
    unsweetened
  • 1
    cup crispy rice cereal
  • 1/3
    cup maple syrup

Instructions

1
Mix together 1 cup creamy peanut butter, 1/3 cup maple syrup, and 1 tsp vanilla extract in a large bowl. Add in 1/2 cup almond flour and 1 cup crispy rice cereal, mix to combine.
2
Scoop and roll tablespoon-sized balls of the peanut butter ball mixture between the palms of your hands. Repeat this process until no more mixture remains, should make about 12 crunchy peanut butter balls.
3
Place balls in freezer for 10-15 minutes, and add 1 cup chocolate chips and 1 tsp coconut oil to a small bowl. Microwave chocolate in 30 second increments until fully melted.
4
Once crunchy peanut butter balls are chilled, dip or drizzle with melted chocolate before placing back in the freezer. Freeze for at least 10 minutes before eating, then store in the fridge.
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Mix together 1 cup creamy peanut butter, 1/3 cup maple syrup, and 1 tsp vanilla extract in a large bowl. Add in 1/2 cup almond flour and 1 cup crispy rice cereal, mix to combine.

Russian Cake

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Samantha Mantell

Ingredients

  • 1/4
    cup cinnamon sugar mix
  • 3
    large green apples
  • 2
    cups sugar
  • 8
    large eggs
  • 1
    tsp vanilla extract
  • 2
    cups flour
    sifted
  • powder sugar

Instructions

1
Let’s Begin! Prepare a 9in round cake pan by greasing & lining with parchment paper. Preheat oven to 350F. While oven is preheating prepare other items.
2
Take about 3 large green apples, wash, skin & slice them. Then toss with 1/4 cup cinnamon sugar mix. Set aside.
3
While eggs & sugar whip, place in baking pan first layer of cinnamon sugar apple slices.
4
Into your large mixing bowl crack 8 large eggs & combine on high for 10 min. with 2 cups sugar
5
Once egg & sugar are done add to mixing bowl: 1 tsp vanilla extract & 2 cups flour (sifted) and whisk until well combined.
6
Layer about 1/3 batter over the apples you laid earlier in the pan. Continue to do this until you have 3 layers of apple.
7
Bake for 1-1/2hrs until top is golden & knife comes out clean. *place a cooking sheet on the rack below to catch any overflow.
8
Once done, remove from oven and let cool. Once cooled remove from cake pan, top with powder sugar, slice & serve!!!
Samantha Mantell's avatar
Let’s Begin! Prepare a 9in round cake pan by greasing & lining with parchment paper. Preheat oven to 350F. While oven is preheating prepare other items.

Cinnamon Sugar Bread Crusts

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Samantha Mantell

Ingredients

  • stale bread of choice
  • 2
    tbsp cinnamon extract powder
  • 2-3
    tbsp sugar
  • 4
    tbsp butter (I use vegan)
    melted
  • melted dark chocolate spread

Instructions

1
Take stale bread of choice(not molded! Days old, hard & dry bread, bread crusts or leftover bread - use vegan bread for vegans) & cut into sticks of equal size.
2
In a bowl place bread and top with 4 tbsp butter (I use vegan) (melted), 2-3 tbsp sugar (use granulated for a crunchy texture), & 2 tbsp cinnamon extract powder
3
With clean hands, mix everything together until well combined.
4
Bake for 15 minutes at 180C until golden brown & crunchy! Enjoy! *Sauce(optional):melted dark chocolate spread
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Take stale bread of choice(not molded! Days old, hard & dry bread, bread crusts or leftover bread - use vegan bread for vegans) & cut into sticks of equal size.