Sweet Potato Black bean Rolled Tacos

Only 4 ingredients needed for this delicious and filling dinner!

Ingredients:

  • large sweet potatoes
  • 1 can black beans
  • 1 pack taco seasoning
  • 1 pack Flour tortillas

Cooking Instructions:

Step 1.

The only time consuming park of this recipe is cooking sweet potatoes so if you want you can cook them the night before or just start these about 1 hour before you will be ready fro dinner. Wash your sweet potatoes, poke holes with fork, drizzle with olive oil, and bake at 400 degrees for 45-60 minutes (60 minutes for large sized)

Step 1 for Sweet Potato Black bean Rolled Tacos

Step 2.

Once your potatoes are baked, scoop filling into a medium to large bowl. You can add skins or leave them out, I left them out of mine. In bowl combine 1/2 pack of taco seasoning (add more or less depending on your style, taste as you go), then add 1 can of black beans and mix.

Step 2 for Sweet Potato Black bean Rolled Tacos

Step 3.

Add 3-4 spoon fulls of mixture to center of tortilla and roll up. Place all rolled up tacos into baking sheet and bake at 400 degrees for about 15 minutes or until tacos start to brown and feel crispy to the touch.

Step 3 for Sweet Potato Black bean Rolled Tacos

Wrap Up:

Give these veggie rolled tacos a try rather this week and help to save cows and chickens just like the animals here at Farm Animal Rescue!!
@carlye_lavonne_14

Final Product: Sweet Potato Black bean Rolled Tacos

Vegan cinnamon rolls

These sound very intimidating but they were actually pretty simple! You basically just have two parts, the outside dough and the inside cinnamon filling. Grab a large bowl and medium sized bowl and let’s get started!!

Ingredients:

Dough:

  • 2 cups flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 5 tablespoons of non-diary butter
  • 3/4 cups non diary milk

Cinnamon filling:

  • 2/3 cup & 3 table spoons white sugar
  • 2 teaspoons cinnamon
  • 4 tablespoons butter softened
  • 1 teaspoon vanilla extract (you can leave this out or substitute maple syrup)

Cooking Instructions:

Step 1.

In your large bowl mix all dough ingredients and mix. I then like to knead the dough by hand until it full forms into the dough. Then in medium bowl mix all the ingredients for the filling with a spoon.

Step 1 for Vegan cinnamon rolls

Step 2.

Roll out your dough using cutting board, flour and rolling pin. Cut your dough into long ruler like slices. I did this by rolling out a large oval, cutting it into rectangle and then slicing that into fours.

Step 2 for Vegan cinnamon rolls

Step 3.

Using a spoon, add about 2 spoon fulls cinnamon filling to each slice of dough, then roll up. I used the rolling pin to smash them down a bit after rolling them to give them more of a cinnamon roll shape.

Step 3 for Vegan cinnamon rolls

Step 4.

Bake at 375 degrees for 28-30 minutes. You will know they are ready when they start to brown around the edges.

Final product: Vegan cinnamon rolls

Wrap Up:

Make these easy switches to non-dairy butter and milk and dairy cows just like Gracie here at Farm Animal Rescue thank you!!
@carlye_lavonne_14

Wrap: Vegan cinnamon rolls

Cinnamon Crumble Banana Muffins

Super easy 1 bowl recipe & I bet you already have all these ingredients in your house!!

I cant help but bake when I am home all the time so I thought I would break from the dinners for a couple breakfast/baking recipes for you all! Wake your family up with these muffins this weekend and they will be forever grateful!

Ingredients:

Muffins:

  • 2-3 mashed bananas ( 1 & 1/4 cup)
  • 1 cup non diary milk
  • 1/3 cup oil
  • 1 cup sugar
  • 2 teaspoon apple cider vinegar or lemon juice
  • 2 1/4 cup flour
  • 1 tablespoon baking powder
  • 3/4 tsp salt

Crumble topping:

  • 1/3 cup brown sugar (i actually substituted regular sugar and it turn out great still)
  • 2 tablespoons flour
  • 2 tablespoons vegan butter

Cooking Instructions:

Step 1.

Pre-heat oven to 400 degrees & spray muffin pan with nonstick spray or insert muffin liners.

Step 2.

In large bowl mix all muffin ingredients in the order they are listed above. Mix until smooth but slightly chunky still due to bananas.

Step 3.

Pour mix into muffin tin, this recipe should make 12.

Step 4.

Now to make the crumble topping. Add 1/3 cup sugar, 2 tbs flour, and 2 tbs softened butter to bowl and stir .

Step 5.

Ad a few drops of crumble on each muffin and bake for 20-25 minutes.

Instructions for Cinnamon Crumble Banana Muffins

Wrap Up:

Skip the eggs this weekend and try these muffins instead! (they are way better trust me) The chickens here at Farm Animal Refuge thank you!
@carlye_lavonne_14

Final Product: for Cinnamon Crumble Banana Muffins

Creamy spinach artichoke pasta

If you haven’t noticed by now, yes pasta is my favorite meal. This sauce is creamy and flavorful and you only need one pot! Hope you enjoy .

Ingredients/ shopping list:

Pasta noodles i used bow tie

For the sauce:

  • garlic one head
  • Artichoke hearts
  • Spinach (fresh or canned)
  • Vegan butter
  • Non dairy milk
  • Flour
  • Nutritional yeast and vegan parmesan (optional)

Cooking Instructions:

Step 1.

In large bot boil one box of pasta noodles.

Step 1 for Creamy spinach artichoke pasta

Step 2.

While those are cooking let’s make the sauce. In medium pot, start by adding 4 tbs butter then add 6 cloves garlic (minced) and simmer. Then add 1 cup artichoke hearts, 3 large handle fills of spinach.

Step 2 for Creamy spinach artichoke pasta

Step 3.

Allow that mixture to cook for about 5 minutes on medium heat. Then add 3 cups non dairy milk and 6 tbs flour. Add flower 2-3 tbs at a time and mix well.

Step 3 for Creamy spinach artichoke pasta

Step 4.

Once your sauce starts to thicken you can taste and see if the flavoring is right for you. I wound up adding 3 tbs nutritional yeast, pepper, and salt.

Step 4 for Creamy spinach artichoke pasta

Step 5.

Finally add your sauce to your adorned and cooked noodles and serve!

Step 5 for Creamy spinach artichoke pasta

Wrap Up:

Try this delicious creamy pasta and help to save the lives of dairy cows just like Gracie here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final product: Creamy spinach artichoke pasta

Vegan BBQ Chicken stuffed sweet potatoes

Description:

I have been wanting to do a stuffed sweet potato recipe for a while now and this savory BBQ vegan chicken center did not disappoint! If you don’t want to use a chicken replacement you can also do BBQ chickpeas. Hope you give this recipe a try and enjoy it as much as i did!

Ingredients/ shopping list:

  • Sweet potato
  • Gardein strips
  • BBQ sauce
  • Canned corn
  • Canned black beans
  • Follow your heart vegan ranch ( optional to drizzle on the top )

Ingredients for Vegan BBQ Chicken stuffed sweet potatoes

Cooking Instructions:

Step 1.

Preheat oven to 400. Slice sweet potatoes in half, poke holes in back of sweet potatoes and bake for 40 minutes. You can also poke holes, bake, then cut in half if you prefer.

Step 1 for Vegan BBQ Chicken stuffed sweet potatoes

Step 2.

While those are baking. Microwave your gardein strips and sauté in olive oil until browned. Then slice up your strips and add some bbq sauce to the pan.

Step 2 for Vegan BBQ Chicken stuffed sweet potatoes

Step 3.

You should still have some time before your potatoes are done so go ahead and drain and rinse your beans and corn.

Step 3 for Vegan BBQ Chicken stuffed sweet potatoes

Step 4.

Once your sweet potatoes are done, scoop out about 2/3 of the filling and place in bowl. Mix in your corn, black beans, and corn and stir.

Step 4 for Vegan BBQ Chicken stuffed sweet potatoes

Step 5.

Finally place your mixture into the sweet potatoes and top with ranch if you want!

Step 5 for Vegan BBQ Chicken stuffed sweet potatoes

Wrap Up:

Try this dinner and help to save animals just like the chickens that get to live out their lives here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final Product: Vegan BBQ Chicken stuffed sweet potatoes

Vegan Chinese lemon chicken

A copy cat recipe of one of my favorite recipes growing up! The sauce is only a few ingredients and no fancy ingredients. You can put the sauce over any of your favorite vegan chicken brands or tofu!

Ingredients/ shopping list:

  • Green beans
  • Gardein tenders (breaded) you can also use a boca chicken patty sliced
  • White rice

For the sauce:

  • 1/2 cup lemon juice
  • 2/3 cup water
  • 1/4 cup sugar
  • 2 tsp soy sauce
  • 2 tbs cornstarch

Ingredients for Vegan Chinese lemon chicken

Cooking Instructions:

Step 1.

Heat your gardein tenders in the microwave for 2 minutes then fry in pan with olive oil.

Step 1 for Vegan Chinese lemon chicken

Step 2.

While those are frying you can you two pots one to make your rice and one to boil your green beans.

Step 2 for Vegan Chinese lemon chicken

Step 3.

For the sauce in a small pot add lemon juice, water, sugar, and soy sauce in a pan and whisk on medium heat. Add cornstarch one tablespoon at a time and continue to whisk until it thickens.

Step 3 for Vegan Chinese lemon chicken

Step 4.

Add sauce to your gardein strips and let simmer on low for 2-3 minutes.

Step 4 for Vegan Chinese lemon chicken

Step 5.

Finally i seasoned my green beans with salt pepper and garlic powder.

Step 5 for Vegan Chinese lemon chicken

Wrap Up:

Try this vegan take on a classic Chinese dish and help to save animals just like the chickens that get to live out their lives here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final product: Vegan Chinese lemon chicken

Alfredo lasagne stir fry

I mostly made this recipe as an excuse to make this vegan Alfredo again because it’s my favorite thing EVER. The chopped up lasagna noodles also make it a bit different than a normal pasta which i love! Hope you enjoy!

Ingredients/ shopping list:

  • 1/2 pack lasagna noodles
  • Broccoli 1 small bag or one head
  • 1/2 pack gardein strips

For the alfredo sauce:

  • One 12 oz pack of silken tofu
  • 1/2 cup nutritional yeast
  • 1.5 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp chipotle powder (optional)
  • 2 tsp dijon mustard
  • 1 tsp salt
  • 1/2 cup non- diary milk (I used oat milk)

Ingredients for Alfredo lasagne stir fry

Cooking Instructions:

Step 1.

Lets start with the alfredo sauce. Add your tofu, nutritional yeast, seasoning powders, mustard, and milk to food processor and blend. Yes, that it is literally the extent of the sauce recipe and it tastes like you spent hours on it!

Step 1 for Alfredo lasagne stir fry

Step 2.

Bring pot of water to boil and start cooking your lasagna noodles, i only used 4 pieces or about half the box.

Step 2 for Alfredo lasagne stir fry

Step 3.

While your noodles are cooking, in a large skillet cook your broccoli in olive oil on low and cover skillet to steam. Heat your gardein strips in the microwave and add to the skillet.

Step 3 for Alfredo lasagne stir fry

Step 4.

After your noodles are cooked i slices each strip into three pieces long ways and three pieces sideways and added to the skillet.

Step 4 for Alfredo lasagne stir fry

Step 5.

Finally add your Alfredo sauce and heat.

Step 5 for Alfredo lasagne stir fry

Wrap Up:

Give this creamy pasta a try instead of a dairy version and help to save dairy cows just like Gracie here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final product for Alfredo lasagne stir fry

Creamy sun-dried tomato fettuccine

Yum! This was a great alternative to the same pasta over and over again, and so easy! The sauce is only 3 ingredients, but free, and all you need is a food processor. Hope you guys enjoy!

Ingredients/ shopping list:

  • 1 pack fettuccine
  • 1 pack vegan cream cheese
  • 1/2 cup Soy/almond/ oat milk
  • 1/2 cup sun dried tomatoes
  • Gardein strips
  • Zucchini
  • Salt, pepper, garlic powder
  • Optional nutritional yeast

Ingredients for Creamy sun-dried tomato fettuccine

Cooking Instructions:

Step 1.

Boil large pot of water and cook your fettuccine noodles.

Step 1 for Creamy sun-dried tomato fettuccine

Step 2.

While those are cooking take out your food processor to make the sauce. Add 1/2 cup non diary milk, 1/2 package cream cheese, and 1/2 sun dried tomatoes(in oil). Mine came out a bit thick, if this happens use about 1/4 cup of your pasta water to thin! Optional 3 table spoons nutritional yeast.

Step 2 for Creamy sun-dried tomato fettuccine

Step 3.

Next for the gardein strips. Microwave for 1.5-2 minutes or until thawed then Sauté in olive oil until browned.

Step 3 for Creamy sun-dried tomato fettuccine

Step 4.

Set strips aside and chop. While doing this you can sauté your zucchini in olive oil until browned as well.

Step 4 for Creamy sun-dried tomato fettuccine

Step 5.

Combine all ingredients in large pot & serve!

Step 5 for Creamy sun-dried tomato fettuccine

Wrap Up:

Give this creamy pasta a try instead of a dairy version and help to save dairy cows just like Gracie here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final product: Creamy sun-dried tomato fettuccine

Holly

Meet Holly. She had to be picked up before sunset to make it through the night. She lost her family herd of 8 to mountain lion attacks over a few days. And she managed to not get injured. It’s almost to remarkable to believe, other than when Matt picked him up, he saw the others that didn’t make it. 😓⁣⁣

She will be the First Lady goat joining the big herd! And we can’t wait to watch her blossom.

Mary

Mary was brought to us after her Mom had a complicated pregnancy. Sheep have been selectively bred to carry more babies and Mary’s Mom has triplets. On passed during birth, and one was born healthy.

Because of her own complicated health, Mary’s mom rejected her. This can happen from having too many babies or poor nutrition. Mary’s Mom has just been taken from a meat farm, so it explains why she wasn’t healthy.

Mary was TINY she was only 2 pounds! Mary’s mom and brother are safe with a family who loves them. And we were able to get Mary the care and attention she needed.

Mary looks like a goat, but she is actually a hair sheep! Blackbelly Barbados.

Sweet Potato Soyrizo Tacos

Another delicious taco Tuesday option for you guys! This recipe makes enough to feed a TEAM, if your having a bunch of people over and don’t want to spend a lot of money here’s your perfect recipe! Or you can do what I’m doing and bringing leftovers for lunch at work all week because this is great re heated as well. You can also make half a batch if you only want it for one meal! Enjoy!

Ingredients/ shopping list:

  • 2 sweet potatoes
  • 1 can black beans
  • 1 can corn
  • 1 pack of soyrizo (sold at all grocery stores now a days)
  • Salt, pepper, and cooking oil for taste (I use olive oil)
  • One avocado for topping

Ingredients for Sweet Potato Soyrizo Tacos

Cooking Instructions:

Step 1.

This is the only time consuming part of the recipe. If your in a hurry, Trader Joe’s selling sweet potato ribbons pre chopped. Peel your sweet potatoes and then use a peeler to slice up potatoes. Some pieces may come out longer, just chop up with a knife.

Step 1 for Sweet Potato Soyrizo Tacos

Step 2.

Next, heat up a large skillet pan with olive oil and add your sweet potatoes. Cover and cook for about 10-12 minutes. Season with salt and pepper and stir occasionally so they don’t stick.

Step 2 for Sweet Potato Soyrizo Tacos

Step 3.

Drain and rinse your black beans and corn from can and add to skillet, then set aside while we cook the soyrizo.

Step 3 for Sweet Potato Soyrizo Tacos

Step 4.

In another skillet, cook soyrizo in olive oil for about 10 minutes and stir occasionally until it starts to brown.

Step 4 for Sweet Potato Soyrizo Tacos

Step 5.

Combine all ingredients in one skillet and mix evenly. Add to tortillas and top with avocado!

Step 5 for Sweet Potato Soyrizo Tacos

Wrap Up:

Taco Tuesday is a great way to start incorporating one vegan meal a week! Give this one a try this week rather than regular chorizo and help save pigs just like firecracker, diamond, and harmony here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final product: Sweet Potato Soyrizo Tacos

Kung Pow Chicken and veggies

Another great dinner recipe for you guys! This vegan take on a traditional Chinese meal is so flavorful, delicious, and quick to make! I made a half portion for my dinner for one tonight so the picture attached may look a like a small portion but i am adding the full recipe below, it feeds about 4 people. Hope you enjoy as much as I did!

Ingredients/ shopping list:

  • Gardein meatless strips
  • 1 zucchini
  • 3 large carrots
  • 1/4 chopped cabbage
  • 1 cup cashews or peanuts
  • Jasmine/ white rice
  • 1 tbs cornstarch
  • 2 tsp sesame oil
  • 3 tbs green onion chopped
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground ginger
  • 2 tbs rice wine vinegar
  • 4 tbs soy sauce
  • 2 tsp sugar

Ingredients for Kung Pow Chicken and veggies

Cooking Instructions:

Step 1.

Start by chopping your carrots, zucchini, and cabbage. I used a wok to cook everything but you can use your largest skillet as well. Drizzle wok with fair amount of olive oil, heat, and start by adding the carrots. Mix carrots and when you see them starting to fry up or brown add zucchini, repeat and add cabbage, then nuts. Once everything is cooked and browning, set veggie and nut mixture aside.

Step 1 for Kung Pow Chicken and veggies

Step 2.

Next, heat your gardein strips in the microwave for 3-4 minutes. Chop them into squares and place in bowl. Add 1 tablespoon of con starch and mic until coated. Drizzle your pan again with oil and fry up your strips until crispy and browned. Then add back in your vegies and reduce heat to simmer.

Step 2 for Kung Pow Chicken and veggies

Step 3.

Add to wok or skillet your green onion, garlic, red pepper, and ginger. Turn heat back to medium and stir mixture.

Step 3 for Kung Pow Chicken and veggies

Step 4.

In small bowl mix your sesame oil, rice wine vinegar, soy sauce, and sugar. Then add mixture to your skillet or wok. Let the entire mixture fry up for another 2-3 minutes with sauce.

Step 4 for Kung Pow Chicken and veggies

Step 5.

Serve over white rice!

Step 5 for Kung Pow Chicken and veggies

Wrap Up:

Give this vegan kung pow a try as opposed to a chicken option ( you will not be disappointed) and help to save animals just like the chickens who get to live out their days here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final product: Kung Pow Chicken and veggies

Emerson

This handsome little guy was at a letting zoo when he was a baby. He was then given to a man who left him behind with 16 other animals at a property near us.⁣⁣

All of the other animals have been safely placed into great homes that we are so thankful for ✨.

He is a dwarf goat, and Fred is super glad to have someone his size around!⁣

Emerson is a GOOF BALL. He’s always being silly and playful.

Fred

Fred came to the farm after he was trampled by a goat herd and dogs.

Fred suffered a spinal injury and has lost the use of his back legs. He is happy, healthy, and very Mobile in his cart!

He sleeps with his little pal Emerson and spends most days with Charlotte.

Mama Carol & piglets

Mama Carol gave birth in a high kill shelter.

She was confiscated by animal control after being abandoned on a property with several other pigs. She gave birth to six beautiful piglets at the shelter!

We picked up this whole family the day she gave birth. They had a lot of ups and downs, but Mama Carol and all six piglets: Josie, Oliver, Fiona, Dora, Phoebe, Willow have become happy healthy little pigs!

Crispy tofu mashed potato bowls (with vegan brown gravy)

Did someone say comfort food? This recipe was partly inspired by Thanksliving coming up and also partly inspired by my childhood addiction to KFC mashed potato bowls! If you are cooking for one this holiday this might be a yummy option for you, it also works great for regular dinners as well on these colder fall nights. Hope you guys enjoy as much as I did!

Ingredients/ shopping list:

  • 4-5 potatoes (I used red but russet works well too)
  • 1 pack brussel sprouts
  • 1 can sweet corn
  • 1 pack extra firm tofu
  • Non diary milk, about 1.5 cup in total
  • bread crumbs
  • 4 tbs vegan butter
  • 3/4 cups flour
  • 1/2 cup corn starch
  • 1 or 2 packs of brown gravy mix ( I used whole foods vegetarian brown gravy but another option is Campbells canned mushroom gravy or simply organic brown gravy)

Ingredients for Crispy tofu mashed potato bowls

Cooking Instructions:

Step 1.

Start by boiling your potatoes in a large pot with water until they are soft. Before boiling I used a fork to poke holes allowing them to cook in the middle more quickly. You will also want to preheat your oven to 375 for the next step.

Step 2.

Next we are going to bake our tofu and brussel sprouts. For the brussels just chop into halves and place on baking sheet with a little olive oil, salt, and pepper. Now for the tofu. In a large bowl mix 3/4 cups flour and 1/2 cup corn starch, add in 1 cup of non diary milk and whisky until it becomes a smooth batter. Chop up your tofu into squares and prepare a medium sized bowl with breadcrumbs. Dip each piece of tofu in the batter then in the breadcrumbs, and place on baking sheet. Bake the veggies and tofu on 375 for 25 minutes, flip your tofu and brussel half way through to brown on both sides.

Step 2 for Crispy tofu mashed potato bowls

Step 3.

While those are baking hopefully your potatoes are softened. In a large bowl place your cooked potatoes and mash, I used a large spoon and a fork. Once potatoes are slightly mashed add 3 tbs butter, 3/4 cups non-diary milk, salt, pepper, garlic powder, and onion powder as you see fit for taste. Just keep trying them and add what you’d like!

Step 3 for Crispy tofu mashed potato bowls

Step 4.

Lastly I made the corn and gravy. For the corn drain the can and heat in a skillet with 1 tbs butter and some pepper until warm. The gravy mixs are just add water or if you go with the canned mushroom gravy, just heat in a small pan!

Step 4 for Crispy tofu mashed potato bowls

Step 5.

Combine your mashed potatoes, tofu, brussels, and corn in a bowl and top with gravy!

Wrap Up:

Give this crispy tofu a try as opposed to a chicken option and help to save animals just like the chickens who get to live out their days here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final Product: Crispy tofu mashed potato bowls

Vegan Alfredo Gnocchi (homemade creamy alfredo sauce)

I have tried countless vegan alfredo sauces before with a cashew base or a cauliflower base and let me tell you, you will never find one this good!! The secret ingredient here is silken tofu, it makes the sauce so creamy and delicious! You also do not need to worry about your food processor not doing a good enough job breaking down the cauliflower or cashews. Even if you are not a gnocchi fan you can air this alfredo sauce with any of your favorite pasta noodles and whatever veggies you want!

Ingredients/ shopping list:

  • 1 pack of potato gnocchi
  • 1 bad gardein crispy tenders
  • 1 head broccoli
  • 1 pack follow your heart vegan parmesan (optional)

For the alfredo sauce:

  • One 12 oz pack of silken tofu
  • cup nutritional yeast
  • 1.5 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp chipotle powder (optional)
  • 2 tsp dijon mustard
  • 1 tsp salt
  • 1/2 cup non- diary milk (I used oat milk)

Ingredients for Vegan Alfredo Gnocchi

Cooking Instructions:

Step 1.

Lets start with the alfredo sauce. Add your tofu, nutritional yeast, seasoning powders, mustard, and milk to food processor and blend. Yes, that it is literally the extent of the sauce recipe and it tastes like you spent hours on it!

Step 1 for Vegan Alfredo Gnocchi

Step 2.

Next we are going to bake our Gardein strips! Per instructions bake at 430 for 16-20 minutes, I went for 20 to make them extra crispy. Flip the tenders half way through.

Step 2 for Vegan Alfredo Gnocchi

Step 3.

While those are baking we are going to prepare the gnocchi and broccoli. The gnocchi just needs to be boiled for a few minutes until they float. The broccoli I just cooed in a skillet with a little olive oil to soften, if you like your broccoli softer you can boil it.

Step 3 for Vegan Alfredo Gnocchi

Step 4.

Once your Gardein strips are out of the oven, chop them up and combine them with your broccoli and gnocchi in a baking pan or casserole dish. Add the amount of alfredo of your choosing depending on how saucey you want your dish! I saved a bit of the alfredo to add after baking as the sauce harded a bit in the oven and i wanted to to be served creamy. Bake on 400 for about 15-20 minutes and enjoy!

Step 4 for Vegan Alfredo Gnocchi

Wrap Up:

Swap our this vegan alfredo for a store bought option with milk and help to save the lives of darm cows just like our precious Gracie here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final Product: for Vegan Alfredo Gnocchi

The HASS- Hummus, Avocado, Sweet potato Sandwich

Say hello to your new favorite veggie sandwich! A good vegetable sandwich is one of my favorite lunches to have during work and this sweet potato sandwich is perfect for fall when you want something a little warmer and more comfort food-ish. I made the sweet potato and hummus at home and then brought all the ingredients to work to put together fresh in the break room each day. You can also just use store bought hummus if you want to make it easier! This recipe will provide enough for lunch all week.

Ingredients/ shopping list:

  • 3 large sweet potatoes
  • 1 loaf of bread (I use Dave’s Killer whole grain and seed)
  • Spinach or spring salad mix
  • 2-3 large avocados
  • 1 pack garlic hummus
  • Optional: 1 pack Chipotle Bitchin Sauce or your favorite vegan sauce for dipping (you can use follow your heart ranch or just eat plain)

Ingredients for The HASS

Cooking Instructions:

Step 1.

Peel your sweet potatoes and chop into thin rectangle or square pieces. Place on baking sheet, brush with olive oil, and season with salt and pepper. Bake these at 400 for 10 minutes, flip your sweet potato pieces, and then cook for another 10 minutes.

Step 1 for The HASS

Step 2.

Gather your topping to bring with you on the go! Bread of your choosing, avocado, spinach/ greens, and garlic hummus.

Step 2 for The HASS

Step 3.

Now lets assemble the sandwich! Start by toasting your bread, add hummus to one side, add 2-4 pieces of sweet potato depending on the size of your pieces, add your greens, and finish by add avocado slices to the top layer.

Step 3 for The HASS

Step 4.

Enjoy this delicious and filling sandwich on the go or at work! I paired mine with the Chipotle flavor Bitchin Sauce and it was amazing, however not everywhere sells this, you can substitute your favorite sauce or just enjoy plain!

Final product: The HASS

Wrap Up:

Swap our a “BLT” for this “HASS” and help save the lives of pigs just like the smart and loving babies here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Korean BBQ Tacos

Another taco Tuesday recipe for the week! These are made from a tofu base and they are so flavorful and delicious! They only take about 15 minutes or so to make and can feed 4-5 people!

Ingredients/ shopping list:

  • 1 block extra firm tofu
  • 1 bottle Korean bbq sauce
  • 1 pack flour tortillas
  • Cabbage chopped
  • Carrots shredded
  • Vegan mayo
  • Sriracha

Ingredients for Korean BBQ Tacos

Cooking Instructions:

Step 1.

Let’s start by cooking up the tofu! Drain out the water and either shred tofu with fork or you can just shreds by hand as well. Heat up skillet with olive oil and fry up tofu until it starts to get brown and crispy.

Step 1 for Korean BBQ Tacos

Step 2.

Then add about 1/3 bottle of bbq sauce and 1/8 cup cornstarch, mix, and let simmer until mixture hardens.

Step 2 for Korean BBQ Tacos

Step 3.

Now let’s get the toppings together! Chop up cabbage and shred carrots. For the spicy mayo all you need to do is mix vegan mayo and sriracha.

Step 3 for Korean BBQ Tacos

Step 4.

Put your taco together on a flour tortilla with your tofu “meat”, cabbage, carrots, and spicy mayo.

Step 2 for Korean BBQ Tacos

Wrap Up:

If you try a vegan taco Tuesday every week rather than a meat option you can help to do you part to save animals just like the ones here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final product: Korean BBQ Tacos

Vegan pumpkin ravioli with brown butter sauce

First off, i myself was skeptical to make homemade ravioli because i thought it would be way too hard! But these were so much easier than anticipated and turned out delicious! This would be a perfect date night recipe as it is faster if you have someone to help roll the ravioli dough.

Ingredients/ shopping list:

  • 1 3/4 cup flour
  • 2 tbs olive oil
  • 1 can pumpkin purée
  • 1 can chickpeas
  • 1 tbs non dairy milk (I tried the new country crock plant based option and it was really good!)
  • 2 tbs nutritional yeast (optional)
  • 1 pack tofurky Italian sausage
  • Spinach
  • 1 stick non diary butter
  • Fresh sage
  • 4 cloves garlic

Ingredients for Vegan pumpkin ravioli

Cooking Instructions:

Step 1.

Starting with the ravioli dough, mix 1 and 3/4 cup flour, 1/2 cup water, and 2 tbs olive oil in a large bowl. Stir and kneed dough until smooth, then set aside in fridge while we make filling.

Step 1 for Vegan pumpkin ravioli

Step 2.

For the pumpkin filling mix 1 cup pumpkin, 1 cup chickpeas, 2 tbs nutritional yeast, and 4 cloves of garlic sautéed. Mix until smooth.

Step 2 for Vegan pumpkin ravioli

Step 3.

Next we’re going to roll out the dough into circles for raviolis. I took a small ball, rolled it out, and then used the chickpea can to cut to size. Once your doug is all cut, place small spoonful pumpkin filling into each piece of dough and seal sides with fork.

Step 3 for Vegan pumpkin ravioli

Step 1.

Boil water and cook for 5 minutes until the raviolis float. While those are cooking i sautéed the sliced tofurkey sausage and spinach in separate pan. I also sautéed the raviolis quickly in olive oil after boiling to crisp up.

Step 4 for Vegan pumpkin ravioli

Lastly make your brown butter sauce by melting a stick of butter in a small pan. Continue to stir for about 4 minutes until the butter starts to brown. Then turn off burner, add chopped sage, garlic powder and salt and pepper.

Add all ingredients and sauce to one pan and serve!

Final product for Vegan pumpkin ravioli

Wrap Up:

Give these delicious fall ravioli a try this week and help to save animals like the ones here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Vegan fish tacos

I’m from San Diego so I see fish tacos on the menu everywhere, that inspired me to make some vegan ones this taco Tuesday!! This recipe will make 12 mini tacos! All the ingredients can be found at Vons/ Safeway so give these a try with family or friends this week!

Ingredients/ shopping list:

Tacos:

  • 1 pack of Gardein fishless filets
  • 1 pack corn tortillas
  • 1 packet of coleslaw mix

Sauce:

  • 1 cup vegan mayo
  • 1/2 lemon
  • 1 tsp garlic powder
  • 2 tsp Sriracha

Ingredients for Vegan fish tacos

Cooking Instructions:

Step 1.

Bake your fishless filets in the oven on 425 degrees for 12 minutes.

Step 1 for Vegan fish tacos

Step 2.

While those are baking go ahead and and mix in a smal bowl the vegan mayo, 1 tsp garlic powder, 2 tsp sriracha, and 2tbs lemon juice. Set asid for later.

Step 2 for Vegan fish tacos

Step 3.

Once your filets are done in the oven i like to fry them up in a skillet a little more so they get crispy. Drizzle skillet with a little olive oil and fry up filets on each side until browned. Then i cut the filets each in half to fit into the corn tortillas.

Step 3 for Vegan fish tacos

Step 4.

Time to put the tacos together! I like to heat up the tortillas on the open stovetop for a bit first. Then add the half fish filet, a little coleslaw, and top with your sauce!

Step 4 for Vegan fish tacos

Wrap Up:

Try these tacos this week and skip out on the meat to help save animals just like the ones here at Farm Animal Refuge! Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14

Vegan Gnocchi With Vodka Sauce

This is a great vegan dinner when you need something quick but want something a little better than just plain marinara pasta! All the ingredients can be bought at Vons/ Safeway so it makes it accessible to almost everyone. This recipe can feed about 4 people.

Ingredients/ shopping list:

  • 1 package DeCecco potato gnocchi (find in the dry pasta isle)
  • 1 jar marinara sauce (I like to get a garlic seasoned sauce normally)
  • 2 spoon fulls vegan cream cheese ( about 1/4 cup)
  • 1 zucchini
  • 1 yellow squash
  • Cherry tomatoes
  • Gardein “chicken tenders” (You can substitute with boca patties if they are out of gardein)
  • Salt and pepper to season

Ingredients for Vegan Gnocchi With Vodka Sauce

Cooking Instructions:

Step 1.

Chop your veggies, heat large pan, and drizzle with olive oil. When pot heats up, add your veggies and stir.

Step 1 for Vegan Gnocchi With Vodka Sauce

Step 2.

While your veggies star to soften in the olive oil pan, microwave your vegan chicken per instructions on packaging. Once your vegan chicken is heated, chop up and add to your veggies in large pot. Season with salt and pepper.

Step 2 for Vegan Gnocchi With Vodka Sauce

Step 3.

In medium sized pot, boil water, add gnocchi, and let cook. This only takes about 4 minutes to cook. Drain gnocchi and add to large pot with other ingredients.

Step 3 for Vegan Gnocchi With Vodka Sauce

Step 4.

You can use your now empty medium sized pot to now make the vodka sauce. Turn on burner, add two large spoon fulls of vegan cream cheese, and let melt slightly while stirring. Then add about half jar of your marinara sauce and stir until the sauce is a smooth burnt orange color.

Step 4 for Vegan Gnocchi With Vodka Sauce

Step 5.

Add sauce to large pot with gnocchi, veggies, and chicken. Enjoy!

Step 5 for Vegan Gnocchi With Vodka Sauce

Wrap Up:

Try this vegan vodka sauce instead of traditional heavy cream vodka sauce and help to save the lives of dairy cows just like sweet Gracie hear at FAR! Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14

Final product: Vegan Gnocchi With Vodka Sauce

Vegan “Cheddar” Broccoli Soup

Now that it is officially fall I wanted to do a good soup recipe because who doesn’t love soup all fall long, right? I didn’t want to do something too simple and not filling enough like tomato soup but I still wanted it to be as easy as possible. I decided to go with my all time favorite soup, broccoli cheddar! Serve with bread, crackers, or just by itself!

This recipe can feed about 4 people, one bowl each. If you have more people to serve you can just double the recipe or cut the recipe in half if its just for you.

Ingredients/ shopping list:

  • small yellow onion or 1/2 large onion
  • cloves garlic or about 3 tbs pre-minced garlic
  • bag of broccoli or 1 head if you are buying fresh
  • carton vegetable broth
  • 1/2 cup flour
  • 1/2 bag follow your heart vegan cheddar shreds
  • Bread or crackers (optional)

Ingredients for Vegan Cheddar Broccoli Soup

Cooking Instructions:

This is a one pot recipe so make sure you start with a pot large enough to add to and hold all your soup ingredients!

Step 1.

Chop your onion and garlic. Drizzle large pot with olive oil and satuee your chopped onion and garlic until brown.

Step 1 for Vegan Cheddar Broccoli Soup

Step 2.

Add in your copped broccoli and 2 cups of vegetable broth, cover pot and let simmer until your broccoli softens. You should be able to easily stick a fork through the broccoli.

Step 2 for Vegan Cheddar Broccoli Soup

Step 3.

Once your broccoli is softened, add the rest of the carton of broth and 1/2 cup flour and stir well until even and your soup begins to thicken.

Step 3 for Vegan Cheddar Broccoli Soup

Step 4.

Cover again and let simmer for about 2 minutes to thicken. You can buy a second carton of broth and add to the soup if you want it more liquid as well. To finish off your soup, season with salt and pepper and add about half bag of the follow your heart “cheese” shreds. Add in the “cheese” last as you only want it to melt partially and not all the way.

Step 4 for Vegan Cheddar Broccoli Soup

Wrap Up:

Give this vegan version of a classic soup a try and help to save the lives of diary cows just like Farm Animal Refuge’s Gracie!

Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14

Final Product: Vegan Cheddar Broccoli Soup

Sweet Potato Brussel Sprout Bowls

This is another one of the first recipes recipes I learned going vegan and ate on repeat! This recipe is so simple and delicious for dinner or lunches. When I first heard sweet potatoes, brussels, and bbq sauce I was a little skeptical but now it is one of my favorite meals ever! Seriously if I go more than a month without making this I get some hardcore cravings.

This recipe can feed a family of for for dinner or makes a good meal prep for lunches all week, hope you enjoy!

Ingredients/ shopping list:

  • 1 can chickpeas
  • 2 sweet potatoes
  • 1 bag of brussel sprouts ( or about a 1.5 pounds if your buying fresh
  • Kale (bagged or fresh)
  • BBQ sauce
  • Rice

Optional for a quick vegan ranch:

  • 1 cup vegan mayo
  • 1 tsp dill
  • 1 tsp parsley
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • salt and pepper
  • 2 tbs soy milk

Ingredients for Sweet Potato Brussel Sprout Bowls

Cooking Instructions:

Step 1.

Preheat oven to 400 degrees. Chop your sweet potatoes and brussels and lay on oven sheet. Drain and rinse your chickpeas and add those to your baking sheet as well. Drizzle olive oil over your chickpeas and veggies and season with salt and pepper.

Step 1 for Sweet Potato Brussel Sprout Bowls

Step 2.

While that bakes, chop your kale and sautee with olive oil until softened.

Step 2 for Sweet Potato Brussel Sprout Bowls

Step 3. *Optional*

To make this optional ranch dressing to top off your meal, mix in a medium sized bowl the following ingredients and stir until smooth: 1 cup vegan mayo, 1 tsp dill, 1 tsp parsley, 2 tsp onion powder, 2 tsp garlic powder, salt and pepper, and 2 tbs non diary milk.

Step 3 for Sweet Potato Brussel Sprout Bowls

Step 4.

Your veggies and chickpeas will cook for about 40 minutes, sometimes they need a bit longer depending on how much you make. Normally I cook mine for 40 mins, drixxle with BBQ sauce, and put back in for 5 minutes.

Step 4 for Sweet Potato Brussel Sprout Bowls

Step 5.

Cook your rice separately ad put your bowl together!

Step 5 for Sweet Potato Brussel Sprout Bowls

Wrap Up:

Try this BBQ bowl instead of a traditional “bbq chicken” bowl and hep save animals just like the ones that get the live out their lives here at Farm Animal Refuge.

Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14

Final Product for Sweet Potato Brussel Sprout Bowls

Why I’m Vegan?

Author: David Meis

Last summer my sister was diagnosed with cervical cancer and stage 4 cirrhosis of the liver after her 6th or 7th trip to the emergency room over a few year span for alcohol and drug abuse. This diagnosis came within weeks of her 30th birthday way too young for a cancer diagnosis. The liver wasn’t too much of a surprise since she had been diagnosed with fatty liver a year prior, development into full cirrhosis was only a matter of time with the continued use of alcohol. The cancer could have been caught earlier but with her lifestyle she wasn’t going in for regular doctors visits other than the E.R. trips that were alcohol related cervical cancer wasn’t on the radar. The doctors didn’t give us much hope either saying she had a few months left at best so we all started looking into other ways she could be cured or at least live longer than a few months past her 30th birthday.

She quit drinking, moved back in with our mom, started exercising and made it through Christmas which gave us a sense of hope. In January she found out the cancer had spread to her stomach and lungs. This time it was a couple of months to live if she underwent chemotherapy. Then in February I watched “What the Health” (It’s on Netflix if you haven’t seen it) which led to extensive googling and more and more documentaries, articles and research studies. I was completely Vegan within a week of watching that film because there is no logical argument against Veganism. Now that my mind had been opened I found out about real healers like, Dr. Greger (nutritionfacts.org/How not to die), Dr. Sebi (Alkaline Herbal Medicine), Dr. Robert Morse (The Detox Miracle Sourcebook; This book gives you a thorough understanding on the human body and how to heal it), Rene Caisse (Essiac Tea), Johanna Brandt (The Grape Cure; which by the way was published in 1927), Arnold Ehret (Mucusless-diet healing system; this guy figured it out in 1922) and Harry Hoxsey (How healing becomes a crime) etc. all of which use plant based methods to heal.

On June 6th 2019 my sister passed away, three weeks before her 31st birthday. She didn’t believe that a change to a plant based diet would do her any good in her situation and decided to undergo the chemo. Maybe she was right, I don’t know how she was feeling internally. What I do know now is that she didn’t have to die so young from what I now know is a completely preventable and/or reversable disease as are most “Diseases” plaguing anyone eating the Standard American Diet. I was diabetic (Diagnosed 9.1% A1C) before going Vegan and as of July 31st I am no longer diabetic (5.4% A1C).

Now I’m all in for my health, the animals and the planet. This started as a selfish act on my part just trying to save my sisters life and it ended up changing mine so profoundly it can’t be put into words. From here on out the rest of my life will be dedicated to helping save as many of my cohabitants as possible. Just don’t let tragedy be the catalyst for change if you’re not vegan might I suggest taking some time to fully understand it (Just google “Dairy is Scary” that should get you started) because I believe once you do you’ll come on over to the plant side.

Guest Blogger David Meis

Chickpea salad sandwiches

This is a perfect lunch idea for work or school! With the chickpea base you can add or substitute so many ingredients to make your own creation. I just made plain like below but some great ideas are to add are relish and cucumber to make a chickpea salad sandwich, raisins to give a “chicken salad sandwich” vibe, or curry powder for a little extra flavor!

Make two servings of this and it lasts all week for lunch!

Ingredients/ shopping list:

  • 1 can chickpeas
  • Vegan mayo ( I am using follow your heart) 1 cup
  • Dijon mustard 1 tbs
  • Lemon 1 tbs
  • Nutritional yeast 3 tbs
  • Garlic powder 1 tbs
  • Onion powder 1 tsp
  • Dried dill 1 tsp
  • Salt and pepper
  • Bread
  • Avocado
  • Microgreens (optional)

Ingredients for Chickpea salad sandwiches

Cooking Instructions:

This is by far the easiest recipe I will ever type up, just mash your chickpeas with all the above ingredients and then add to your sandwich!

Step 1.

In large bowl use a fork to mash your chickpeas, they don’t have to be perfectly smooth, then add your mayo, mustard, and spices and stir in.

Step 1 for Chickpea salad sandwiches

Step 2.

Assemble your bread with avocado, chickpea mash, and micro greens.

Step 2 for Chickpea salad sandwiches

Wrap Up:

This is such an easier recipe for lunches and you can customize it to make it exactly how you like it! The chickpea center will give you protein to keep you full to get through the day and adding microgreens or veggies of your choosing will add some nutrients. I hope you all give it a try!

Try this chickpea sandwich rather your normal ham or turkey sandwich and save the lives of animals like turkeys and pigs here at Farm Animal Refuge.

Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14

Final product: Chickpea salad sandwiches

Tofu Egg Breakfast Sandwiches

Hey everyone! I have done a few dinner recipes so far but I wanted to give you guys a good easy breakfast to try out as well! During the week I like to try and cut out the processed foods as much as possible but weekends are for splurging right? Hope you all give this recipe a try and enjoy it as much as I do!

Ingredients/ shopping list:

  • 1 block tofu, extra firm ( I am using Trader Joe’s organic super firm)
  • 1 pack ” Gimmie Lean Sausage by Light Life”
  • 1 pack “Follow Your Heart American Slices”
  • Bread of your choosing
  • Spinach (optional)
  • Olive oil 1/3 cup
  • Garlic powder 2 tsp
  • Onion powder 1 tsp
  • Turmeric 1 tsp
  • Salt and pepper

Ingredients for Tofu Egg Breakfast Sandwiches

Cooking Instructions:

I like to make these one step at a time and there is really only three steps which makes this recipe so easy! First I cook the vegan sausage, then the tofu egg, then I put the sandwich together.

Step 1.

Open up your “gimmie lean” veggie sausage and rip off a enough pieces for however many sandwiches you are making. Roll these pieces into balls then flatten into patties. Heat up your skillet with a little a little olive oil and fry up the sausage patties! These only take a few minutes on each side.

Step 1 for Tofu Egg Breakfast Sandwiches

Step 2.

Next you are going to mix your olive oil, garlic powder, onion powder, turmeric, salt, and pepper into a medium sized bowl. Whisk with a fork until mixture is even. There is two ways to cook the tofu depending on your preference, slices or scramble! For the slices: cut your tofu into thin slices as pictured below. dip each side into the oil mixture, then fry on skillet. For the scramble: either use a fork or you hands to shred to tofu, add to the bowl mixture to coat, then fry in the skillet. I am adding a picture of both for reference below!

Step 2 for Tofu Egg Breakfast Sandwiches

Step 3.

Now that your tofu egg and vegan sausage are cooked it is time to prepare the sandwich! Take out your bread slices, add follow your heart cheese slices (1.5 slices fits perfect on a normal break slice), and add layer of spinach. Then go ahead and add your veggie sausage and tofu egg (if you went with tofu slices, I use two per sandwich). Once your sandwich is assembled, I microwaved mine for about 30-45 seconds to melt the cheese a little!

Step 3 for Tofu Egg Breakfast Sandwiches

Wrap Up:

The “tofu” alone provides 10 grams of protein per serving, the veggie sausage has 7 grams per serving, and the spinach will add a source of calcium to the meal! This sandwich keeps you full all day as well! I catch myself not being hungry again until dinner after eating this.

Wrap Up: Tofu Egg Breakfast Sandwiches

Try this vegan breakfast one weekend and help to save the lives of chickens and pigs just like some of the animals here like Firecraker, the biggest pig baby at Farm Animal Refuge!

Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14

Final Product: Tofu Egg Breakfast Sandwiches

Vegan Cauliflower Tacos with Zucchini and Garbanzo Beans

Try a vegan Taco-Tuesday this Tuesday with these delicious cauliflower tacos! This was the very first recipe I learned to make myself after going vegan and I used to eat it so many times a week before I finally gained the courage to try our a few more new recipes! For anyone just starting to go vegan or make a conscious effort to eat less meat, I highly recommend you give this recipe a shot. What I love about this recipe is that it can feed a whole family, but if your cooking for just one or two it makes great leftovers for lunch the next day!

Ingredients/ shopping list:

  • 1 head of cauliflower
  • 1 large or two medium sized zucchini
  • 1 can chickpeas or garbanzo beans
  • 1 packet taco seasoning (McCormick Original Taco)
  • Tortillas
  • Olive oil 1/4 cup
  • Salt and pepper

Optional Slaw topping

  • Vegan mayo (follow your heart)
  • Slaw mixture
  • Canned chipotle peppers

Ingredients for Vegan Cauliflower Tacos with Zucchini and Garbanzo Beans

Cooking Instructions:

Chop your veggies, season your veggies, bake your veggies; that’s the whole recipe!!

Step 1.

Chop up your cauliflower and zucchini, then drain and rinse your chickpeas. Place all your veggies in a large bowl for mixing.

Step 1: Vegan Cauliflower Tacos with Zucchini and Garbanzo Beans

Step 2.

Drizzle you veggies with 1/4 cup olive oil and 1 bag of taco seasoning, season with salt and pepper, and mix until your veggies are evenly covered in the seasoning .

Step 2: Vegan Cauliflower Tacos with Zucchini and Garbanzo Beans

Step 3.

Lay out your coated veggies on a baking sheet and bake on 400 degrees for about 30 – 40 minutes or until your veggies begin to brown.

Step 3: Vegan Cauliflower Tacos with Zucchini and Garbanzo Beans

Step 4. (Optional)

Add 1/2 cup vegan mayo, 1 tbs chipotle juice, and slaw mix to a bowl and stir well. This chipotle slaw is a great topper to these tacos but you can also add lettuce, gaucamole, salsa, or whatever you want to top this off!

Step 4: Vegan Cauliflower Tacos with Zucchini and Garbanzo Beans

Wrap Up:

I actually used to make this recipe without the chickpeas however I like to add them to get some extra protein in the meal!

Swap the carne for cauliflower this Tuesday and help save the lives of cows just like all the grass puppies here at Farm Animal Refuge!

Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14

Final product: Vegan Cauliflower Tacos with Zucchini and Garbanzo Beans

Lasagna Roll Ups with Vegan Ricotta

Hello again! This recipe is so quick and simple! It is perfect for a mid- week meal, weekend comfort food, or a dinner party as it yields a good amount of food. Italian is my absolute favorite type of food as I come from an Italian household who basically raised me on pasta.. no complaints here! The ricotta recipe I am going to teach you to make here is so much easier than most I have found from other recipes and just as amazing! Once you get the ricotta down you can use it in lasagna roll ups which I am doing here, regular lasagna, or in stuffed shells!

Ingredients/ shopping list:

  • 1 block tofu, firm
  • 1 lemon
  • Nutritional yeast (3 tbs)
  • Salt pepper and garlic powder for taste
  • Spinach (2 hand fulls)
  • Lasagna noodles (I used “Barilla” whole grain noodles)
  • Marinara sauce of your choosing (You will need at least 1 jar but I like to use 1.5 to make it a little extra saucy. My favorite is the Trader Joe’s Italian Marinara with Barolo Wine)

Ingredients for Lasagna Roll Ups with Vegan Ricotta

Cooking Instructions:

For the vegan ricotta I used a food processor but you can just use a blender if you do not have one. You will also need a large casserole dish to cook the roll ups in.

Step 1.

Bring large pot of water to boil on the stove top and pre-heat your oven to 350 degrees.

Step 1 for Lasagna Roll Ups with Vegan Ricotta

Step 2.

Chop up your tofu into pieces to fit into your food processor or blender. Next, add juice of half a lemon, 3 tbs nutritional yeast, salt, pepper, and about 2 tsp garlic powder to the mixer. Blend this tofu mixture until it starts to take ricotta form (mostly a smooth mix but not completely liquefied). Then add in one handle full spinach and blend again only for a few seconds to mix the tofu in but not so long your whole mixture starts to turn green.

Step 2 for Lasagna Roll Ups with Vegan Ricotta

Step 3.

Once your water is boiling add your noddles and cook for 8 minutes. Once you noddles are cooked you are going to spread a thin layer of the ricotta across the entire length of the noodle (not just a slab on one end, i tired this first and failed miserably). Add a little fresh spinach on top of the ricotta layer and then roll up into squares.

Step 3 for Lasagna Roll Ups with Vegan Ricotta

Step 4.

In your casserole dish add half the jar of marinara to the bottom of the dish, add your lasagna squares on top, and then finish off with another layer of marinara on top. Cover in tin foil and bake on 350 for 35 minutes. After 35 minutes if the noodles still feel a little cold you can remove tin foil and cook for another 10 minutes.

Step 4 for Lasagna Roll Ups with Vegan Ricotta

Wrap Up:

The “tofu” alone provides 42 grams of protein with only 390 calories. The whole grain noodles also have 7 grams of protein for every two sheets of noodles and the spinach will add a source of calcium to the meal!

By substituting this vegan ricotta as opposed to the normal dairy/cheese version you will be choosing to stop support of the dairy industry and their cruel practices. In turn this will help save the lives of precious dairy cows just like Farm Animal Refuge’s own Gracie!

Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14

Final Product: Lasagna Roll Ups with Vegan Ricotta

Stuff Shell Version of Lasagna Roll Ups with Vegan Ricotta

Orange Tofu and Broccoli

Hi again everyone! This is my healthy take on panda express orange chicken. I could have used a mock meat substitute like “gardein” or “beyond meat” but sometimes I like to just have tofu in order to cut out a little of the processed food. Plus if I am being honest, you could put this sauce on cardboard and I would probably still eat it, it’s that good! In my original recipe I only used tofu, broccoli, and rice; however I wish I would have added cashews for a little extra crunch so I am going to include that in this recipe although they wont be in the pictures. Hope you enjoy as much as I did 🙂

Ingredients/ shopping list:

  • 1 block extra firm tofu ( I swear by the Trader Joe’s organic “super firm” tofu. It comes bagged and almost dry rather than soaked in water which makes it hold way better than any other tofu when using it as a meat substitute)
  • 1 bottle of the “panda express orange sauce”
  • Corn starch (1/2 cup)
  • Panko bread crumbs ( 1/3 cup)
  • Olive oil (1/4 cup and a little extra to drizzle in the pan)
  • One bag of broccoli or about two heads
  • Cashews (1/2 cup)
  • Rice of your choosing

Ingredients for Vegan Teriyaki Skewers

Cooking Instructions:

Make sure you have two pans and burners ready for this dish as well as anything you need for the rice you are cooking. The tofu will be in one pan, the broccoli and cashews in another and then you can mix them all before serving.

Step 1.

Chop up your tofu into squares as pictured below. Then either in a large bowl or tupperware add the olive oil, cornstarch, and panko bread crumbs. I love using tupperware as you can just put the lid on and shake up all the ingredients. The goal here is to coat the tofu in the cornstarch. If your panko crumbs are not sticking very well thats ok! They will still fry up with the tofu in the pan and add a nice crunch.

Step 1 for Vegan Teriyaki Skewers

Step 2.

Once your tofu mixture is ready go ahead and heat up your first pan and drizzle with a little oil. Add the tofu mixture and occasionally flip or stir tofu until it begins to turn yellowish brown and crispy. While you are waiting for the tofu to crisp up, heat up your other pan and drizzle with oil to get ready for the broccoli and cashews. Add the cashews at the bottom of the pan with the olive oil as to get nice and crispy, then add your broccoli on top. Stir this occasionally until the broccoli is soft enough to piece easily with a fork. ( If you are new to cooking I would recommend doing to the tofu first then the broccoli and cashews so you don’t become overwhelmed and either over or under cook something. There is no shame in dinner taking a bit longer if the final result turns out better.)

Step 2 for Vegan Teriyaki Skewers

Step 3.

Once everything is cooked, add the broccoli and cashews to your tofu pan and add in the orange sauce (there is no measurment for this because everyone has a different preference in sauce amounts). Leave the burner on while you add your sauce and for about 5-8 minutes after so the sauce can thicken a bit.

Step 3 for Vegan Teriyaki Skewers

Step 4.

Serve with a scoop or two of rice and enjoy!

Step 4 for Vegan Teriyaki Skewers

Wrap Up:

The “tofu” alone provides 42 grams of protein with only 390 calories not to mention the fact that one bag of broccoli has 12 grams of protein and only 100 calories.

Again, wrapping up, not only will this dinner provide you with a healthy and quick mid week meal (which also re-heats just as delicious for leftovers), but by swapping tofu for regular chicken you are saving innocent lives like those of Gerald and all the other lucky chickens that get to live out their lives here at Farm Animal Refuge. Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14

Step 1 for Vegan Teriyaki Skewers