I recently re made this salad and it is just so good, I was scraping at my bowl as I finished this. So this is an original recipe I had to put back on the blog.

Ingredients

Salad Blend

half a red cabbage
1 cup of kale
1 jalapeño
1-2 garlic cloves
1-2 green onions
a splash of olive oil (or sesame oil)
salt to taste
pepper to taste
half of a lemon juice

Lentils

1 cup of red lentils
2 nori sheets shredded
1 tbsp of miso paste
1 tsp of smoked paprika

The Sauce

2 tsp of gochujang paste
1 tsp of miso paste
½ tsp of garlic
½ tsp of ginger
1 tsp of soy sauce
2 tbsp of maple syrup
splash of hot water

Oyster Mushrooms and Jackfruit

1 package of oyster mushrooms
1 can of jackfruit
half of the sauce

Instructions

1.) cook 1 cup of quinoa and put to the side.
2.) chop up all the vegetables for your salad blend and then massage all ingredients together in a big bowl and then set aside.
3.) cook 1 cup of lentils with along with the following ingredients as listed above in your pot and then set aside.
4.) make sauce and then use half of it and put into the oyster mushroom and jackfruit combination in a skillet (make sure to rinse and strain jackfruit).
5.) assemble bowl and add fresh chopped cilantro on top as well as the remaining sauce from earlier.

(photo of bowl without sauce)

Here’s a solid 10/10 pasta that is full of flavor! Homemade pasta sauce hits different than the stuff that you will find in a jar, especially when there is roasted garlic in it. I highly recommend this recipe for your next dinner plans.

Sauce

1 can of tomato puree
1 garlic bulb
olive oil (basil olive oil if you can or just add basil)
½ cup of water
1 shallot chopped
1 impossible burger patty or vegan mince (optional)
1 tbsp of sugar
1 tsp of celery flakes
1 tsp of oregano
1 tsp of sage
1 tsp of smoked paprika
1 tsp of Italian seasoning
(salt and pepper of desired liking)

instructions

1.) roast garlic in the oven at 375 F for about 30 minutes, then set aside
2.) in a pan sauté the shallot in olive oil until translucent and then add your protein of choice, stir around and add salt and pepper.
3.) add tomato and the rest of the ingredients and let simmer for about 10 minutes or so.
boil pasta and cook in sauce.
enjoy :)

(sharing previous food blog posts, new ones are coming soon!)
I am so happy to share this recipe with you! If you know me personally, then you know how much I love pesto. My love for pesto began many years ago during my youth days in Athens, Ga. I grew up having an amazing big sister who felt like it was her duty to introduce me and my younger sister to new cultures and experiences. We grew up in the southern regions of Georgia and North Carolina, so it’s easy for the only thing to be on our palate is traditional soul foods like fried fish or a chicken biscuit. 
Some of my favorite memories growing up was when my sister would take me to a new restaurant and she would tell me to try something new. I was never disappointed when I would try the cuisines from all around the world. It was one sunny summer afternoon when me, my sisters, and my cousin went out for pizza. We were sitting on the rooftop and looking at the menu to please our appetite. My sister suggested we put pesto on our pizza. I was a little skeptical at first because there is one thing I don’t mess with and that is pizza. I really LOVE pizza. I trusted her suggested and we ordered the pizza with pesto.
I took my first bite and the fresh and glamorous flavor of basil was there. I remember that day so clearly because to me pesto is life changing. Moving forward anytime I saw pesto as an option I would eat it with pasta, my omelette, and sometimes just simply with bread. Traditionally pesto is not vegan because it has parmesan cheese in it. Although I am vegan I am not missing out on anything that I enjoyed prior to my lifestyle change. Everything can be veganized. 
This recipe I developed is from me trying all the vegan pestos that have been created and curating the perfect pesto. Basil is packed with many health benefits and it is good for your heart chakra. The rest of the ingredients included in this recipe are healthy too, leaving you with this divine health sauce. Do yourself a favor and make this pesto, its a fun and delicious addition to make your meals extra bright with flavor. 

Vegan Pesto 
Ingredients

1 cup of kale (optional)
1 cup of basil 
about 2 tbsp of nutritional yeast
¼ cup of cashews
a handful of pine nuts
2-3 cloves of garlic
1 juice of a lemon
½ cup of olive oil
salt and pepper

Instructions 

1.)add all the ingredients into a food processor. (can use a mortar and pestle or a good blender) 
add more basil if you aren’t adding in anything like kale or spinach.
2.)the olive oil amount is a give or take so add as much to make your pesto thinner or less to give it more of a rustic texture.
3.)also you can have fun with the spices, I sometimes add a fun spice blend to take the flavor to another level.
4.)once you blended your perfect batch of pesto enjoy it with pasta or add it to one of your favorite breakfast meals.