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Korean Fried Chicken Wings

Korean Fried Chicken Wings

It wasn’t until I learned about a Korean franchise Bonchon that I learned of what is called Korean Fried Chicken. This double-fried tender chicken is something that changed my thought of fried chicken 3-4 years ago that has led me to want to recreate this…

BBQ Chicken Sliders

BBQ Chicken Sliders

I know I love some good barbecue just as much as any other, there is something about some good smoke meats and hardy barbecue sauce. But, with the influx of summer showers, and Lord knows I don’t want to wait in line at a restaurant…

Watermelon Arugula Salad

Watermelon Arugula Salad

Sometimes you can’t go wrong with “Fruit Salad… yummy, yummy…” This recipe is not exactly a fruit salad, but we all know that you almost can not have summer with fresh melon. Especially not watermelon! When I was young I used to get the worst migraines from watermelon… which I later found out was due to the stage of ripening for plant foods causing an increased release of Tyramine.

But, never the less I am making up for lost time during my childhood years and bringing one of my summer refreshing salads which is Arugula Watermelon Salad. There is just something about arugula and fruit that just works every time and these fresh ingredients and flavors are no different. Here is another top 8 free sophisticated salad that won’t make your dinner table a bore.

Ingredients:

  • Watermelon
  • Baby Arugala
  • Cucumber
  • Vegan Feta
  • Red Onion
  • Lemon Juice
  • Extra Virgin Olive Oil
  • Agave Nectar
  • Salt & Pepper

Materials

  • Salad Serving Bowl
  • Whisk
  • Measuring Cups & Spoons
  • Large Serving Spoons
Begin by slicing your watermelon into large cubes, prepping your cucumber, and clean the baby arugula, and set in the refrigerator to chill.
While fruit and vegetables are chilling, in your large serving bowl whisk together salad dressing by combining juice, oil, nectar, and zest.
Once the dressing is prepared, incorporate watermelon, arugula, cucumber, red onion, and salt and toss salad using serving utensils. Top with vegan feta and serve or refrigerate!

Watermelon & Arugula Salad

Prep Time 20 minutes
Total Time 20 minutes
Course lunch, Side Dish
Servings 4 people

Equipment

  • Large Serving Bowl
  • Whisk
  • Kitchen Knife
  • Cutting Board
  • Measuring Cups & Spoons
  • Large Serving Utensils

Ingredients
  

  • ½ Watermelon cubed
  • 2 oz Baby Arugala
  • 1 Cucumber Diced
  • Red Onion finely chopped
  • 2 oz Vegan Feta Crumbles
  • 1 tsp Salt

Honey & Lemon Dressing

  • 3 tbsp Lemon Juice or 1 whole lemon
  • ¼ cup Extra Virgin Olive Oil
  • ¼ cup Agave Nectar or honey
  • 2 tbsp Lemon Zest optional

Instructions
 

  • Begin by slicing your watermelon into large cubes, prepping your cucumber, and clean the baby arugula, and set in the refrigerator to chill
  • In your larger serving bowl whisk together salad dressing by combining juice, oil, nectar, and zest
  • Once the dressing is prepared, incorporate watermelon, arugula, cucumber, red onion, and salt and toss salad using serving utensils
  • Top with vegan feta and serve or refrigerate
Keyword Arugula Salad, Watermelon, Watermelon Salad

 

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Chicken Salad

Chicken Salad

Even though for the longest I thought salads were boring and tasteless mostly because they tasted healthy (lol), there was always one salad that never disappointed and I grew up continuing to eat which was Chicken Salad. This is quite surprising since as a child…

Greek Salad

Greek Salad

As I said for my 7 layer salad, we are bringing sexy back to salads this summer! We started summer ’21 with an American classic now we are taking it to the Mediterranean with a classic Greek salad. To be honest Greek salad has always…

7 Layer Salad

7 Layer Salad

If nothing else I am agreeing to appreciate salads again this summer. I understand salads not getting the same respect and praise as many other dishes because they tend to be boring and flavorless. But I am taking the challenge to make salads sexy again and I am starting with a simple and easy 7 layer salad!

Whats is so great about salads during the summer is they are cool and refreshing and have the duality to be served as a side or an entrée which makes for the perfect dish to bring to your next summer cookout! For this 7 layer summer salad, I have of course made some dairy-free revisions to this classic so if you are working to cut the dairy gut for this Hot Summer this is the recipe for you!

*Warning: Recipe may contain egg and pork products.

Ingredients:

  • Romaine
  • Roma Tomatoes
  • Red Onion
  • Eggs
  • Vegan Cheddar Shreds
  • Dairy-Free Creamy Ranch
  • Bacon

 

Materials:

  • Cutting Board
  • Kitchen Knife
  • Glass Truffle Bowl

 

Directions:
 
Roughly chop cleaned romaine and add to the glass bowl. Next, add a layer of thinly sliced red onion then add a layer of chopped Roma tomatoes.
 
Follow up by layering diced hardboiled eggs then green peas
Tip: Recommend using fresh frozen sweet peas for best color, however, drained canned peas will work
 
Then, top with a layer of dressing, then a layer of vegan cheddar shreds
Tip: look for vegan ranch and cheddar that is soy and gluten-free. It may take a trial and error taste test to find the dairy-free cheeses and dressings that you prefer, so be patient!
 
Lastly, finish the salad off with a layer of crumbled crispy bacon and refrigerate for 3-4 hrs and serve.
Tip: Refrigerate overnight for best results.
 

7 Layer Salad

Chastiti Johnson
A quick and easy summer salad with a dairy-free twist
Prep Time 20 minutes
Refrigerate 4 hours
Total Time 4 hours 20 minutes
Course Dinner, lunch
Cuisine American
Servings 4 people

Equipment

  • Cutting Board
  • Kitchen Knife
  • Glass Truffle Bowl

Ingredients
  

  • 2 hearts Romaine Lettuce roughly chopped
  • 1 Red Onion sliced
  • 5 Roma Tomatoes chopped
  • 6-8 Eggs hard-boiled, diced
  • 15 oz Green Peas
  • 12 oz Dairy-Free Creamy Dressing
  • 8 oz Vegan Cheddar Shreds
  • 10 slices Bacon crispy

Instructions
 

  • Roughly chop cleaned romaine and add to the glass bowl
  • Next, add a layer of thinly sliced red onion then add a layer of chopped Roma tomatoes
  • Follow with layering diced hardboiled eggs then green peas
  • Top with a layer of dressing, then a layer of cheddar shreds
  • Lastly, finish the salad off with a layer of crumbled crispy bacon
  • Refrigerate for 3-4 hrs and serve
Keyword 7 Layer Salad, BBQ Salad, Cookout Salad, Dairy Free Salad, Side Salad, Summer Salad

 

 

Vegan Biscoff Donuts

Vegan Biscoff Donuts

Can we take a min all the airplane cookies I missed out on due to the lack of traveling last year? And yes I said “airplane cookies”, you know those sweet coffee cookies. Well fun fact for those who didn’t know A. they are called…

Vegan Cheesecake Stuffed Strawberries

Vegan Cheesecake Stuffed Strawberries

Now that we have officially kicked off cookout season and everyone’s gotten reacquainted with their grills and family… what are you bring to the next cookout? Are you even invited? All jokes aside if nowhere else, in America, we are going to a cookout, and…

Dairy-Free Ambrosia

Dairy-Free Ambrosia

Ingredients:

  • Dairy-Free Vanilla Yogurt
  • Dairy-Free Whip Topping
  • Agave Nectar
  • Green Grapes
  • Mini Marshmallows
  • Mandarin Oranges
  • Maraschino Cherries
  • Coconut Shreds

Materials:

  • Mixing Bowl
  • Baking Spatula
  • Measuring Cups & Spoons
In a large mixing bowl, whisk together yogurt, whip topping, and coconut shreds until smooth. Next, whisk in 2-3 tbsps of agave nectar, to taste.

Tip: add in more agave nectar for a sweeter flavor, agave is a natural sweetener and a little goes a long way

Begin folding in grapes, marshmallows, oranges, and cherries.
Tip: for best result chop grapes in half and be sure to drain the juice from mandarin oranges and cherries
Fill clear glasses and top with a cherry to serve.
Tip: for a cute esthetic layer fruit and whipped yogurt mixture in a large glass trifle or wine glass and serve

Dairy-Free Ambrosia

Chastiti Johnson

Prep Time 15 minutes
Total Time 15 minutes

Course Dessert
Cuisine American

Servings 4 Serving

Equipment

  • Mixing Bowl
  • Baking Spatula
  • Whisk

Ingredients

  

  • 1⅓ cup Dairy-Free Vanilla Coconut Yogurt unsweetened
  • cup Coconut Whipped Topping dairy-free
  • ¼ cup Agave Nectar to taste
  • cup Green Grapes chopped
  • 1 cup Mini Marshmallows gluten-free
  • 15 oz Mandarin Oranges canned
  • 6 oz Maraschino Cherries drained
  • ½ cup Coconut Shreds fine

Instructions

 

  • In a large mixing bowl, whisk together yogurt, whip topping, and coconut shreds until smooth
  • Next whisk in 2-3 tbsps of agave nectar, to taste
  • Begin folding in grapes, marshmallows, oranges, and cherries
  • Fill clear glasses and top with a cherry to serve

Keyword Dairy free, Dessert


Spinach Chicken Taquitos

Spinach Chicken Taquitos

  Ingredients: Spinach Tortillas Chicken Breasts Onion Garlic Chipotle Peppers (in Adobo Sauce) Taco Seasoning Adobo Seasoning Salt + Pepper Vegan Cheese Cooking Oil Toppings*** Materials: Small Boiling Pot Cutting Board + Knifes Large Cooking Skillet Cooking Spatula Tongs Measuring Spoons   Taking the two…

Gluten-Free Pretzels

Gluten-Free Pretzels

When I think of summer my mind quickly goes to baseball, corn dogs, lemonade, and pretzels. I guess I would add shopping but let’s not derail the theme. Pretzels have always provided great memories while handing out with friends and family whether at a game…

Vegan Carrot Cake

Vegan Carrot Cake

We have officially made it to spring! Showers and flowers… bugs and bunnies.

Today I’m bringing a great Easter and spring classic dessert. This sweet and savory treat used to be one that my younger self didn’t appreciate however as we grow we learn not to sleep on Carrot Cake.

I have my moist and flavorful Vegan and Gluten-free Carrot cake with a vegan brown sugar cream Cheese Frosting!

*This recipe is top 8 allergy-friendly!

Ingredients:

  • Gluten-Free Flour
  • Granulated Sugar
  • Brown Sugar
  • Baking Powder
  • Baking Soda
  • Cinnamon
  • Nutmeg
  • Salt
  • Vanilla
  • Flaxseed
  • Water
  • Cooking Oil
  • Applesauce
  • Carrots
  • Butter
  • Vegan Cream Cheese
  • Confectioners Sugar

Materials:

  • Mixing Bowl
  • Whisk
  • Baking Pan
  • Measuring Cups and Spoons
In a small mixing bowl, combine flaxseed and water and let sit for 5 mins.
Tip: by combining the flaxseed and water you will make an egg-like consistency for an egg alternative. 1 egg = 1 tbsp Flaxseed + 3 tbsp water
Preheat oven to 350°.
Whisk together the flaxseed mixture, sugar, and brown sugar.
Next, add flour, baking powder, baking soda, cinnamon, nutmeg, salt, vanilla, oil, and applesauce.
Then Fold in carrots with a spatula, and pour half of the batter into a greased or lined cake pan, and pour the remaining batter into 2nd pan.
Place cake pans into the oven to make for 26-30mins.
While the cakes are baking, in a medium mixing bowl cream together butter and cream cheese.
Next, whisk in powder sugar and brown sugar until icing is an off-white cream color.
Remove cakes from oven and allow to cool for 15-20mins.
Place cake in serving dish and layer with half of the icing and 2nd cake and top with remaining icing using a spatula, allow icing to set, slice cake, and serve.

Dairy-Free Carrot Cake

Chastiti Johnson

Allergy-Friendly Carrot Cake

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Course Dessert
Cuisine American

Servings 8 people

Equipment

  • Mixing bowls
  • Whisk
  • Measuring Cups and Spoons
  • 2 Small Round Cake Pan
  • Spatula

Ingredients

  

  • 2 cup Gluten-Free Flour
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar
  • tsp Baking Powder
  • 1 tsp Baking Soda
  • 3 tsp Cinnamon
  • 1 tsp Nutmeg
  • ½ tsp Salt
  • 3 tsp Vanilla Extract
  • 4 tbsp Flaxseed Meal
  • cup Water
  • cup Cooking Oil
  • ½ cup Applesauce unsweeten
  • 4 cups Shredded Carrot loosely packed

Brown Sugar Cream Cheese Icing

  • 8 oz Dairy-Free Cream Cheese
  • ½ cup Brown Sugar
  • 2 cups Confectioners Sugar
  • ¼ cup Vegan Butter softened

Instructions

 

  • In a small mixing bowl, combine flaxseed and water and let sit for 5 mins
  • Preheat oven to 350°
  • Whisk together flax seed mixture, sugar, and brown sugar
  • Next, add flour, baking powder, baking soda, cinnamon, nutmeg, salt, vanilla, oil, and applesauce
  • Fold in carrots, and pour half of the batter into a greased or lined cake pan, and pour the remaining batter into 2nd pan
  • Place cake pans into the oven to make for 26-30mins
  • While the cakes are baking, in a medium mixing bowl cream together butter and cream cheese
  • Next, whisk in powder sugar and brown sugar until icing is an off white color
  • Remove cakes from oven and allow to cool for 15-20mins
  • Place cake in serving dish and layer with half of the icing and 2nd cake and top with remaining icing using a spatula
  • Allow icing to set, slice cake, and serve

Keyword Allergy Friendly, Carrot Cake, Dessert, Gluten Free Baking, Pastries, Vegan Cakes

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Cuban Empanadas

Cuban Empanadas

Empanadas have always been a family fan favorite that even with living in Mexico we did not learn about until my late teens. Many countries and cultures have many versions of Empanadas (or meat pies) that encompass many flavors and ingredients. One country that’s flavors…

Gluten-Free Empanada Dough

Gluten-Free Empanada Dough

You cannot have empanadas without dough. This Latin American and Southern European pastry translates to “enbreaded” meaning to wrap or coat in bread. This recipe of Empanada Dough is set to be dairy-free and gluten-free for those who love dough and flaky pastries with food…

Gluten Free Key-Lime Snowball Cookies

Gluten Free Key-Lime Snowball Cookies

Now I know snowball cookies are typically made for the holidays or in the middle of winter however no one said we couldn’t add a touch of spring to the mix. Citrus flavors like lemon or key-lime really get me excited for the spring and summer. But since I have already brought you all my Lemon Icebox pie(click here) and Lemon bars(click here) I wanted to bring another light and citrus recipe.

We have key-lime snowball cookies! With the sweet flavors of the classic shortbread from a wedding cookie and the light citrus flavors from the key-lime, this is a great quick and easy mini dessert that I would call guilt-free. I have for you all my vegan and gluten-free key-lime snowball cookies!

http://https://youtu.be/ArI8oKkthxQ

Ingredients:

  • Gluten-Free Flour
  • Arrowroot Powder
  • Vegan Butter, Unsalted
  • Confectioners Sugar
  • Key Lime Juice
  • Key Lime Zest

Materials:

  • Food Processor w/ Dough Blade
  • Measuring Spoons and Cups
  • Baking Pans
  • Parchment Paper
  • Plastic Wrap
  • Sifter
  • Zester

Combine gluten-free flour and arrowroot powder in a small bowl and set aside;

Using a mixer combine powder sugar and butter until creamed, then add in lime juice and lime zest and mix until evenly combined.

Begin to add in flour and arrowroot mixture until a soft cookie dough texture is formed.

Store cookie dough in the refrigerator for an hr, then preheat the oven to 350 degrees.

Roll out cookie dough into the size of small snowballs and place onto a cooking sheet lined with parchment paper and place snowballs into the oven and allows to cook for 15-17mins.

Once cookies have baked and are lightly brown on the bottom remove them from the oven and allow to cool for 3-5 mins.

Sift extra confectioner sugar over cookies until covered and top with lime zest for garnish.

This recipe has no ratings just yet.

Gluten-Free Key-Lime Snowball Cookies

March 11, 2021
: Yields 24 Cookies
: 1 hr 15 min
: 15 min
: 1 hr 30 min
: Easy

By:

Ingredients
  • 1 1/2 cup Gluten-Free Flour
  • 1/2 cup Arrowroot Powder
  • 1 cup Vegan butter or Margarine
  • 1/2 cup Confectioners Sugar
  • 3 tbsp Key Lime Juice
  • 3 tbsp Lime Zest
Directions
  • Step 1
    Combine gluten-free flour and arrowroot powder in a small bowl and set aside
  • Step 2
    Using mixer combine powder sugar and butter until creamed
  • Step 3
    Add in lime juice and lime zest and mix until evenly combined
  • Step 4
    Begin to add in flour and arrowroot
  • Step 5
    Store cookie dough into the refrigerator for an hr
  • Step 6
    Preheat oven to 350 degrees
  • Step 7
    Roll out cookie dough into the size of small snowballs and place onto a cooking sheet lined with parchment paper
  • Step 8
    Place snowballs into the oven and allows to cook for 15-17mins
  • Step 9
    Once cookies have baked and are lightly brown on the bottom remove them from the oven and allow to cool for 3-5 mins
  • Step 10
    Sift extra confectioner sugar over cookies until covered and top with lime zest for garnish

 

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Vegan Double-Chocolate Chip Snowball Cookies

Vegan Double-Chocolate Chip Snowball Cookies

Stepping into spring let’s have a quick step into winter and the great freezing weather and hot beverages like hot cocoa. But of course, we can’t forget the snow that we all love yet dislike when it overstays its welcome. I wanted to bring the…

Vegan Chili

Vegan Chili

When I think of Chili I think of fall tailgates and football however there is something about this winter season that has given me a craving for Chili. Back in the day during wintertime my family and I growing up would always pick up fast…

Dairy-Free Shrimp & Polenta

Dairy-Free Shrimp & Polenta

If you knew anything about me during my collegiate years, during the season of love (aka Valentine’s Day) I would always celebrate with my single girls by making a nice home cook meal. Today we call it Galentine’s! None the less, I have continued to carry on that tradition through the years even after college.

I started this tradition by making shrimp and grits or my personal favorite shrimp and polenta! As you may know, Polenta is a yellow corn grit that is enjoyed all through the south and often served with cheese. As good as my shrimp and polenta recipe was in the past, with my new discovery of my food allergies and intolerances, I have worked to create a dairy-free alternative to satisfy this classic cajun craving with my lactose intolerance. 

Here is my Dairy-Free twist to my Cajun Style Shrimp and Polenta!

 

*Polenta or Grits of any kind are derived from corn.

Warning: this recipe contains Shellfish (Crustaceans) 

Ingredients:

  • Shrimp
  • Bacon
  • Polenta/Yellow Grits
  • Onion
  • Garlic
  • Vegan Butter
  • Arrowroot Powder
  • Chicken Broth
  • Lemon Juice
  • Plant-Based Milk
  • Vegan Cheddar
  • Cayenne Pepper
  • Old Bay Seasoning
  • Adobo Seasoning
  • Salt & Pepper
  • Parsley

Materials

  • Medium Mixing Bowl
  • Spatula
  • Medium Dutch Cooking Pot
  • Medium Sautéing Pan
  • Measuring Cups & Spoons
  • Whisk
  • Blender
  • Large Serving Spoons

 

In a small bowl, combine 1 cup plant milk and lemon juice and set aside in the fridge to create your dairy-free heavy cream.

Optional: In a medium mixing bowl season Jumbo Shrimp to your liking with cajun seasoning.
In your medium dutch pan, begin cooking bacon until crispy on both sides, once finished remove bacon from pan, reduce stove heat, to begin cooking shrimp for 2-3mins on each side until light pink. After shrimp is lightly cooked remove from pan and set shrimp aside in a warm place.
 
Begin cooking the grits: In a medium pot, bring water, salt, and plant milk to a boil on high heat.
 
Next, add your diced onion and minced garlic to the pan and cook until onion is transparent, the oil from the bacon will help cook the onion and garlic and season the sauce.
Tip: you can use any bacon you prefer, if not a fan of bacon remove from the recipe and substitute bacon with cooking oil
 
When onions are transparent, add arrowroot to the pan and combine until onion is fully coated and oil is removed, next add chicken broth and whisk until thickened. The mixture should look similar to gelatin.
 
Once thicken, add ” dairy-free heavy cream” mixture, butter, cayenne, old bay, adobo, hot sauce, salt & pepper and allow to simmer on low.
 

 

When the water and milk begin to boil, stir in polenta and reduce the pot to low heat and let simmer for 30mins, stirring occasionally.
 
While Grits cook, remove the saucepan from heat and pour your sauce into a blender and blend until smooth for 30-40 seconds. After blending, return the sauce to the cooking pan and cook on medium-low heat adding half of the cooked shrimp and half the chopped green onion to the sauce.
 
Once grits have thickened, remove from heat and stir in butter and vegan cheddar, and cover pot until melted.
 
 
When cheesy grits have finished cooking, prepare a bowl of grits top with shrimp sauce and garnish with leftover shrimp, green onion, and bacon crumbles and serve!

 

Dairy-Free Shrimp and Grits

Chastiti Johnson
A Dairy-free twist on a Cajun classic
Prep Time 30 minutes
Cook Time 30 minutes
1 hour
Course Brunch, Dinner
Cuisine Cajun
Servings 4 People

Ingredients
  

  • 1 Ib Jumbo Shrimp
  • 4 strips Bacon
  • ½ White Onion diced
  • 2 cloves Garlic minced
  • ¼ cup Vegan Butter unsalted
  • 3 tbsp Arrowroot Powder
  • 1 cup Chicken Broth
  • 1 cup Plant-Milk creamy, unsweetened
  • 1 tbsp Lemon Juice
  • 1 tsp Cayenne Pepper
  • 1 tsp Old Bay
  • ½ tsp Adobo
  • 2 tsp Hot Sauce
  • 1 tsp Salt & Pepper
  • Parsley
  • 3 stalks Green Onion chopped

"Cheese" Grits

  • 1 cup Polenta/Yellow Grits
  • 2 cups Plant Milk original, unsweetened
  • 2 cups Water
  • 1 tsp Salt
  • 2 tbsp Vegan Butter unsalted
  • 1 cup Vegan Cheddar Shreds

Instructions
 

  • In a small bowl, combine 1 cup plant milk and lemon juice and set aside in the fridge
  • Optional: Season Jumbo Shrimp to your liking with cajun seasoning
  • In a medium dutch pan, begin cooking bacon until crispy on both sides
  • When finished cooking, remove bacon from pan, reduce stove heat, and begin cooking shrimp for 2-3mins on each side until light pink
  • After shrimp is lightly cooked remove from pan and set shrimp aside in a warm place
  • Begin cooking the grits: In a medium pot, bring water, salt, and plant milk to a boil on high heat
  • Next, add diced onion and minced garlic to the pan and cook until onion is transparent
  • When onions are transparent, add arrowroot to the pan and combine until onion is fully coated and oil is removed
  • In the dutch pan, add chicken broth and whisk until thickened
  • Once thicken, add milk+lemon juice mixture, butter, cayenne, old bay, adobo, hot sauce, salt & pepper
  • When the water and milk begin to boil, stir in polenta and reduce pot to low heat and let simmer for 30mins, stirring occasionally
  • While Grits cook, remove sauce from heat and pour into a blender and blend until smooth for 30-40 seconds
  • After blending, return the sauce to the cooking pan and cook on medium-low heat adding in half of the cooked shrimp and half the chopped green onion to the sauce
  • Once grits have thickened, remove from heat and stir in butter and vegan cheddar, and cover pot until melted
  • When cheesy grits have finished cooking, prepare a bowl of grits top with shrimp sauce and garnish with leftover shrimp, green onion, and bacon crumbles and serve
Keyword Dairy free, Grits, Shrimp, Shrimp and Grits

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Vegan Sloppy Joe Dogs

Vegan Sloppy Joe Dogs

When it comes to any kind of sport there are just those staple game day foods that we crave while enjoying our favorite teams win (or lose). Most of these foods are not meant to be healthy or guilt-free but messy and hardy to pair…

Allergy-Friendly Lemon Bars

Allergy-Friendly Lemon Bars

When my birthday comes around if nothing else I am for sure eating my favorite foods. I may eat my typical rice and french fries but if let’s be honest my favorite foods are really sweets and dessert. One of those desserts being the sweet…

Wonton Soup

Wonton Soup

Growing up I never looked too deeply into Asian history, however, I always had a respect and great appreciation of the Chinese culture. Being one that thoroughly loves Asian cuisine especially Chinese food I thought what would be better than making some classic Chinese food. I am quick to tackle rice dishes but I am still working on perfecting my rice dishes.

So, although Soup may be one of the last things I think of when I think of Chinese food, wonton soup is one of the most popular dishes that historically the upper class would partake in. With Chinese New Year underway I wanted to share with you all my rendition of the classic Wonton Soup!

http://https://youtu.be/xyIq8ate-aY

This amazing classic traditionally tends to have soy and shellfish, yet, I have made my recipes top 8 allergy-free.

Ingredients:

  • Wong Tong Wrappers
  • Pork; Ground Meat
  • Coco Aminos
  • Rice Vinegar
  • Sesame Oil
  • Garlic
  • Ginger
  • Adobo
  • Green Onion
  • Arrowroot Powder
  • Sugar
  • Water
  • Broth
  • Mushroom
  • Salt & Pepper

Materials

  • Mixing bowl
  • Large Mixing Spoon
  • Large Kitchen Knife
  • Small Bowl
  • Medium Cooking Pots

Preparing Wonton Dumplings:

In a large mixing bowl combine the ground pork, adobo, arrowroot, sugar, water, garlic, ginger, onion, aminos, vinegar, and oil to form the filling with your mixing spoon or kitchen spatula.

Once your pork mixture is formed, gather a small bowl of water, a cooking brush, and wonton wrappers (covered with a damp towel) to prepare wonton dumplings.

Take a wonton wrapper and with a cooking brush place water around the parameter of the wrapper and add a teaspoon amount of pork filling to the center of the wrapper

Tip: Be sure to not overwater the parameter of the wonton wrappers, as well as, do not overfill wrapper with your pork filling as these will cause trouble while cooking.

Fold wonton wrapper in two to seal the parameter and gather the bottom edges of dumpling and bond with water for desired dumpling shape.

Place dumpling on a lightly floured cookie sheet and repeat steps 3 through 5 until all filling is used (Yields approx 40-50 dumplings).

Allow dumplings to rest in the refrigerator covered until ready to cook. In a medium cooking pot, begin boiling water for dumplings.

Preparing Soup:

While water begins to boil, in another medium pot begin to cook aminos, oil, garlic, broth, half green onion, salt, and mushroom in medium-low heat.

Tip: Taste broth while cooking if not seasoned enough add salt to your desired taste.

Once the water has been brought to a full boil, begin to cook wontons for 4-6mins until dumplings begin to float.

Tip: Be sure water is at a complete boil before cooking wontons to avoid improper cooking and mushy wontons.

After cooking wontons, remove from water and prepare to serve immediately. To serve, place the desired amount of dumplings and ladle about a cup and a half of broth soup top with chives and serve.

This recipe has no ratings just yet.

Won Ton Soup

January 23, 2021
: 4-6 Servings
: 1 hr
: 20 min
: 1 hr 20 min
: Medium

This recipe is a soy-free alternative to a Chinese classic

By:

Ingredients
  • Wontons:
  • 1pack Wonton Wrappers
  • 1Ibs Ground Pork
  • 1tbsp Coco Aminos
  • 1/2 tbsp Rice Vinegar
  • 1 tbsp Sesame Oil
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, minced
  • 1 tsp Adobo Seasoning
  • 2 Green Onions, sliced
  • 1 tbsp Arrowroot Powder
  • 1/2 tsp Granulated Sugar
  • 1 tbsp Water
  • Soup:
  • 1 cup Mushrooms, sliced
  • 2 Green Onions, sliced
  • 4 cups Broth, veggie or chicken
  • 2 cloves Garlic, minced
  • 1 tbsp Ginger, sliced
  • 2 tsp Salt
  • 1 tsp Sesame Oil
  • 1 tbsp Coco Aminos
Directions
  • Step 1
    In a large mixing bowl combine the ground pork, adobo, arrowroot, sugar, water, garlic, ginger, onion, aminos, vinegar, and oil to form the filling
  • Step 2
    Once the pork mixture is formed, gather a small bowl of water, a cooking brush, and wonton wrappers (covered with damp towel) to prepare wonton dumplings
  • Step 3
    Take a wonton wrapper and with a cooking brush place water around the parameter of the wrapper and add a teaspoon amount of pork filling to the center of the wrapper
  • Step 4
    Fold wonton wrapper in two to seal the perimeter and gather the bottom edges of dumpling and bond with water for desired dumpling shape
  • Step 5
    Place dumpling on a lightly floured cookie sheet and repeat steps 3 through 5 until all filling is used (Yields approx. 40-50 dumplings)
  • Step 6
    Allow dumplings to rest in refrigerator covered until ready to cook
  • Step 7
    In a medium cooking pot, begin boiling water for dumplings
  • Step 8
    While water begins to boil, in another medium pot begin to cook aminos, oil, garlic, broth, half green onion, salt, and mushroom in medium-low heat
  • Step 9
    Once water has been brought to a full boil, begin to cook wontons for 4-6mins until dumplings begin to float
  • Step 10
    After cooking wontons, remove from water and prepare to serve immediately
  • Step 11
    To serve, place the desired amount of dumplings and ladle about a cup and a half of broth soup top with chives and serve

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Sunflower Butter & Chocolate Marshmallow bars

Sunflower Butter & Chocolate Marshmallow bars

As a child, I was never truly fond of if snacks like rice Krispy treats or desserts with marshmallows unless it was of course smores’. I was never sure why, however, they simply never tasted very appealing and it could potentially be the fact that…

Vegan Stuffed Cabbage Rolls

Vegan Stuffed Cabbage Rolls

I always thought when cooking cabbage rolls that this classic, hardy dish originated in Italy. However, cabbage rolls originated in Germany in the Jewish culture and was later adopted by other European countries. But, enough of the history lesson. I am bringing an allergy-friendly and…

Air Fryer Fried Chicken

Air Fryer Fried Chicken

For the past few holiday seasons air fryers have been all the craze I guess that shows the consumer difference between early adopters and the majority in business marketing. However, since my family adopted an air fryer (or the adult easy bake oven) we have been creating so many great meals with this kitchen accessory.

The last time I can to Herbnstyle with air fryer recipes were my sides and small appetizers vegetable recipes, so now I want to bring a more hardy and classic recipe today. This may be my favorite recipe to make in my air fryer similar to many others with an air fryer and that is fried chicken.

http://https://youtu.be/aBoBiv1Gsxs

This top 8 allergy-free recipe is also free from corn starches, so check out my flavorful Air Fryer Fried Chicken Wings recipe!

Ingredients:

  • Chicken Wings
  • Baking Powder
  • Arrowroot Powder
  • Old Bay
  • Adobo
  • Tony’s
  • Lemon Pepper

Materials

  • Airfryer
  • Tongs
  • Whisk
  • Large Cooking Knife
  • Avocado Oil Spray
  • Small Mixing Bowl
  • Medium Mixing bowl
  • Measuring Cups and Spoons

In your small mixing bowl whisk together all dry ingredients (baking powder, old bay, adobo, Tony’s, Lemon Pepper, and arrowroot).

With your large kitchen knife begin splitting your whole chicken wings in half, this will yield 6 wings and 6 drumettes.

Tip: Do not clean chicken in the sink, will cause the spread of any potential bacteria into your kitchen that would otherwise be killed while cooking, however, if there are any feathers or extra fat remove with gloves in a separate bowl and discard.

Once wings have been divided, in your large mixing bowl combine wings with dry ingredients until evenly coated.

Tip: For best result do not be afraid to use your hands to mix together the dry ingredients with the wings.

Place wings into air fryer with each wing laying flat onto air fryer rack/pan.

Tip: Avoid overcrowding your air fryer, if your pan size is small do chicken in batches for even cooking. My air fryer required me to make two batches.

Set your air fryer to 350 degrees and time to 15 mins and allow to cook.

After 6-7mins (or halfway) of cooking use tongs to flip chicken and allow wings to finish cooking.

Repeat steps 4 through 6 until all wings are cooked, one all wings are cooked allow to cool and enjoy!

 

Pair wings with waffles for brunch! (Click Here)

 

 

This recipe has no ratings just yet.

Air Fryer Fried Chicken

January 4, 2021
: Yields 12 Wings
: 20 min
: 15 min
: 35 min
: Easy

Allergy-Friendly recipe that is free from Corn Starches and Gluten

By:

Ingredients
  • 6 whole Chicken Wings
  • 2 tsp Baking Powder
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp Adobo Seasoning
  • 1/2 tsp Tony Chachere's Original Creole Seasoning
  • 1 tsp Lemon Pepper Seasoning
  • 2 tsp Arrowroot Powder
Directions
  • Step 1
    In a small mixing bowl whisk together all dry ingredients (baking powder, old bay, adobo, Tony’s, Lemon Pepper, and arrowroot)
  • Step 2
    With a large kitchen knife begin splitting your whole chicken wings in half, this will yield 6 wings and 6 drumettes
  • Step 3
    Once wings have been divided, in a large mixing bowl combine wings with dry ingredients until evenly coated
  • Step 4
    Place wings into air fryer with each wing laying flat
  • Step 5
    Set your air fryer to 350 degrees and time to 15 mins
  • Step 6
    After 6-7mins of cooking use tongs to flip chicken and allow wings to finish cooking
  • Step 7
    Repeat steps 4 through 6 until all wings are cooked
  • Step 8
    Allow wings to cool and enjoy

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Apricot & Arugula Gluten-Free Pizza

Apricot & Arugula Gluten-Free Pizza

I’ve always am in the mood for pizza, however, pizza isn’t necessarily always in the mood for me. When it comes to wanting a healthier alternative to my not-so-healthy favorite food I have to look at ways to incorporate greenery. Today I have essentially a…

Gluten-Free Pizza Crust

Gluten-Free Pizza Crust

Gluten-Free is all the talk when it comes to proper digestion and as we know is one of the top 8 food allergies. Standard doughs and bread such as pizza crust tend to incorporate gluten. While studying allergy-friendly eating I have been learning how to…

Vegan Chocolate Chip Waffles

Vegan Chocolate Chip Waffles

Traditionally, when Christmas ends and the New Year is around the corner my family always turned to breakfast for dinner recipes going into the new year growing up. It could be anything from an egg and hashbrown casserole to pancakes (or waffles in my case) from IHOP. And there is nothing more breakfast than waffles, quite honestly!

I have always had a thing for waffles personally, this may be an unpopular opinion, but I believe waffles are better than pancakes. There is something about the fluffy yet crispiness of the golden squares of a waffle that simply satisfies my tastebuds more than a pancake.

Although, I typically go for the classic buttermilk waffle and could have easily made an allergy-friendly recipe, what is herbnstyle without a little challenge. So today I am bringing you all my chocolate chip vegan and allergy-friendly waffles and vanilla glaze!

Ingredients:

  • Gluten-free Flour
  • Dark Cocoa Powder
  • Organic Granulated Sugar
  • Arrowroot Powder
  • Plant Milk
  • Vanilla Extract
  • Beet Juice
  • Simi-sweet Chocolate Chips
  • Salt
  • Oil
  • Water

Glaze:

  • Dairy-Free Butter
  • Confectioner Sugar
  • Vanilla Extract
  • Plant Milk

Materials

  • Medium Mixing Bowl
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Sifter
  • Whisk
  • Waffle Maker

In your medium mixing bowl combine dry ingredients (GF Flour, Cocoa powder, granulated sugar, arrowroot, and salt) with a whisk

Next in your large mixing bowl begin whisking together wet ingredients (Plant milk, vanilla, beet juice, oil, and water)

Once wet and dry ingredients have been combined being to sift dry ingredients into the large bowl with wet ingredients and whisk until batter is formed.

Tip: for a thinner batter incorporate 1-2 tbsps of oil and/or water.

Begin to heat up your waffle maker.

While the waffle maker is heating up begin to mix in chocolate chips into the batter

Tip: feel free to add more chocolate chips to the batter for

Now that the waffle maker is heated follow waffle maker cooking instructions to make waffles. Repeat until all batter is used.

Tip: for my waffle maker I sprayed avocado oil on the heating pans and scooped 1/4 cup of batter and allow to cook for 2-3 mins

Once all waffles are cooked to your liking allow them to cool and begin to make a glaze for waffle topping

For the glaze, whisk together butter, confectioner sugar, vanilla, and milk in a small mixing bowl

Plate waffles and top with glaze, chocolate chips, and confectioner sugar and serve.

Vegan Chocolate Chip Waffles

Vegan and allergy-friendly breakfast treat

5 from 1 vote

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Course Breakfast, Brunch
Cuisine American

Servings 4 people

Equipment

  • Waffle Maker
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Cooking Oil Spray
  • Sifter
  • Measuring Cups & Spoons

Ingredients

  

  • 2 cups Gluten-Free Flour all-purpose
  • 1 tbsp 100% Cocoa Powder dairy-free
  • ¼ cup Granulated Sugar organic
  • 2 tbsp Arrowroot Powder
  • ½ tsp Salt
  • cup Plant-milk
  • 2 tbsp Beet Juice
  • 1 tsp Vanilla Extract
  • cup Oil vegetable
  • cup Water

Glaze

  • 3 tbsp Vegan Butter melted
  • 1 cup Confectioner Sugar
  • 1 tsp Vanilla Extract
  • ¼ cup Plant Milk

Instructions

 

  • In a medium mixing bowl whisk together dry ingredients (flour, cocoa, sugar, arrowroot, salt)
  • Using a large mixing bowl mix wet ingredients (milk, beet juice, vanilla, oil, water)
  • Once wet and dry ingredients are mixed being to sift dry ingredients into the large bowl and whisk until a batter consistency is formed
  • Begin to preheat the waffle maker
  • While the waffle maker is preheating begin to mix in vegan chocolate chips into the batter
  • Once waffle maker is heated, spray with cooking oil and scoop about ¼ cup of batter into waffle maker (portions may vary depending on waffle maker) allow to cook for 2-3mins for the waffle to form
  • Repeat step #6 until all batter is cooked
  • Once all waffles are prepared set aside and prepare the glaze by whisking together melted butter, confectioner sugar, vanilla, and milk
  • Plate waffles and top with glaze, chocolate chips, and confectioner sugar and serve

Keyword Allergy Friendly Breakfast, Chocolate Chip Waffles, Waffles

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Gluten-Free Jumbleberry Pie

Gluten-Free Jumbleberry Pie

Growing up I always knew I wanted to cook professionally in some form or fashion for a living. Honestly, as a child, I always had the dream to be a high-class chef. With having that childhood dream, my parents did all they could to invest…

Vegan Layered BBQ Meatloaf Bites

Vegan Layered BBQ Meatloaf Bites

I always think about the meals that my mom and dad would prepare for my sister and me when growing up and I quickly realized not many meals were all that simple. Which makes sense as to why my parents aren’t quick to cook now…

Plant-Based Taco Stuffed Bell Peppers

Plant-Based Taco Stuffed Bell Peppers

I had a really good friend in college that always stated how they could not cook, yet, was adamant to learn. The first thing they learned was how to perfect was stuffed bell peppers.

I always thought it was interesting that my great friend would choose stuffed peppers to learn out of so many recipes, knowing the many steps that peppers tend to have. However, thinking back to when my mom would cook stuffed peppers they were always simple and so delicious.

Which is what I have for you today a simple and delicious meal, we have vegan taco stuffed bell peppers on the menu!

Ingredients

  • Bell Peppers
  • Water
  • Beyond Beef
  • Onion
  • Garlic
  • Taco Seasoning
  • Cumin
  • Rotel
  • Black Beans
  • Cooked Rice
  • Vegan Cheese
  • Salt & Pepper

Materials

  • Large Kitchen Knife
  • Large Cooking Skillet
  • Kitchen Spatula
  • Nonstick Cake Pans
  • Aluminum Foil

Recipe:

Start by preheating the oven to 350 degrees. While preheating the oven being slicing bell peppers in halves. Be sure to remove seeds and rinse.

Tip: you want the peppers to be in a form of little bowls, for best results leave the top stem to hold the structure when removing the seeds.

Once peppers have been deseeded and rinsed, place halves into cooking pan (open side up) and pour water into the pan around the peppers, and place the pan into the oven to soften peppers for 15 minutes.

While the peppers are softening, begin to saute onion and garlic with vegetable oil in your large skillet at medium heat. When diced onions have turned transparent incorporate the plant-based beef, taco seasoning, and cumin and cook until ‘beef’ is brown.

Next add in Rotel tomatoes, black beans, and cooked rice. Once combined add salt & pepper to taste and vegan cheese and allow to melt. Once the cheese has lightly melted remove the skillet from heat.

Tip: For the cooked rice, I prepared basmati rice using the cooking instructions:

  • 2 parts of water
  • 1 part of rice
  • 1 tbsp olive oil

Now that peppers have softened, remove the baking pan from the oven. Begin to stuff peppers with taco filling until slightly overfilled.

Tip: For extra cheesy flavor feel free to top peppers with shredded cheese before baking in the oven.

Once peppers have been filled with taco filling, cover pans with aluminum foil and allow to bake in the oven for 10mins. Then, remove foil and allow to bake for an additional 10-15mins.

After peppers have cooked remove from the oven and allow to cool, top peppers with cilantro, and serve!

Vegan Taco Stuffed Bell Peppers

Chastiti Johnson

Plant-based

Prep Time 5 minutes
Cook Time 15 minutes
Baking Time 30 minutes

Course Dinner, Main Course
Cuisine Tex Mex

Servings 6 people

Equipment

  • Kitchen Knife
  • Large Cooking Skillet
  • Spatula
  • 9 x 13 Cake Pan
  • Aluminum Foil

Ingredients

  

  • 6 Bell Peppers
  • 1 cup Water
  • 1 Ib Plant-Based Beef *Beyond Beef
  • 2 tbsp Vegetable Oil
  • 1 Onion, White diced
  • 2 cloves Garlic minced
  • 2 packets Taco Seasoning
  • 10 oz Rotel Tomatoes
  • 15 oz Black Beans drained
  • 2 cups Long Grain Rice cooked
  • 1 cup Vegan Cheese shredded
  • Salt & Pepper to taste
  • Cilantro for garnish

Instructions

 

  • Preheat oven to 350°F
  • With a kitchen knife, slice bell peppers in half, remove seeds, and rinse
  • Place pepper halves into the baking pan (open side up), pour water into the bottom of the pan around bell peppers, and place into the oven to soften for 15-20mins
  • While peppers soften, begin sauteing diced onions and minced garlic with vegetable oil in a large cooking skillet at medium heat
  • Once onions are transparent, incorporate plant-based beef (beyond beef) and taco seasoning + cumin and cook until browned
  • Next, add Rotel tomatoes, black beans, and cooked rice and bring to medium-low heat
  • After mixed add salt & pepper and vegan cheese, once the cheese is melted, remove skillet from heat
  • Now that peppers have softened, begin filling peppers with taco filling until slightly overfilled (if desired top peppers with vegan cheese)
  • Cover the pan with foil and place peppers in the oven for 10 minutes
  • Remove foil and allow peppers to finish baking for 15 minutes
  • Once peppers have finished cooking, remove from oven, allow to cool. Top with cilantro and serve

Keyword Stuffed Bell Peppers, Taco Stuffed Peppers

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No-Nut Butter & Jelly Vegan French Toast Sandwich

No-Nut Butter & Jelly Vegan French Toast Sandwich

I am not one to eat much breakfast or partake in brunch activities however there is something about spending time with family around the holiday season and winter months that makes me crave breakfast food. It is standard for me to prepare maybe eggs, bacon,…

Butternut Squash Soup

Butternut Squash Soup

When the temperature starts to drop but work continues to pick up I prefer to grab the quickest meal I can find. Having an expensive taste of fast food and meals doesn’t always satisfy me. I prefer bougie high-class meals on a budget and meals…

Vegan Zuppa Toscana Soup

Vegan Zuppa Toscana Soup

Honestly, I don’t know when the last time I’ve been to Olive Garden, but I know during my childhood years Olive Garden was one of my favorites.

From the breadsticks to the “taste of Italy” everything about Olive Garden satisfied or maybe even started my cravings for Italian food as a child.

Now we know there may be more authentic options for Italian food, however, I will never lose the craving for one of my favorite dishes on the menu… Zuppa Toscana Soup.

This creamy and flavorful soup filled with meat and hearty greens like kale has always been a delicious wintertime go to!

So today I am making an Olive Garden copy cat recipe with an Herbnstyle flare. Here is my allergy-friendly Vegan Zuppa Toscana soup recipe!

Ingredients:

  • Olive Oil
  • Onion
  • Garlic
  • Beyond Beef
  • Italian Seasoning*
  • Veggie Broth
  • Russet Potatoes
  • Salt & Pepper
  • Dairy-Free Milk
  • Vegan Butter
  • Water
  • Kale

Materials

  • Knife
  • Soup Pot
  • Wooden Spoon
  • Measuring Cups and Spoons

 

Start off by prepping your vegetables by chopping garlic, onion, potatoes, kale, and set aside.

Once vegetables are chopped to your liking, place your soup pot over medium heat and begin to cook your chopped onion and minced garlic with olive oil until onions turn transparent.

Once transparent incorporate your plant-based beef into your pot until ground and turning brown.

Tip: for this recipe, I used ‘Beyond-Beef’ for plant-based beef. This is a soy, gluten, and nut-free alternative to beef.

While “beef” begins to turn brown incorporate Italian seasonings and mix until “beef” is fully coated.

Once seasonings have been fully incorporated, pour in vegetable broth and incorporate chunks of potatoes. Bring heat to medium-low and cover soup, allow the soup to simmer, and cook for 10mins.

At this time potatoes should be slightly softened, pour in dairy-free milk, vegan butter, and water and stir.

Bring heat to low and stir in the chopped kale and allow to cook for 5 mins and remove the pot from heat.

Once kale is lightly cooked and softened serve and enjoy!

 

Vegan Zuppa Toscana

Chastiti Johnson

Top 8 Allergy Friendly Plant-Based Recipe

Course Soup
Cuisine Italian

Equipment

  • Large Kitchen Knife
  • Soup Cooking Pot
  • Wooden Spatula
  • Measuring Cups and Spoons

Ingredients

  

  • 2 tbsp Olive Oil
  • 2 clove Garlic Minced
  • 1 medium Onion Diced
  • 1 Ibs Plant-based Beef *Beyond Beef
  • 2 tbsp Italian Seasoning*
  • 4 cups Veggie Broth
  • 2 Russet Potatoes Chunks, chopped
  • 1 cup Oat Milk Plain
  • 1 tbsp Vegan Butter nut & soy-free
  • 2 cups Water
  • 2 cups Tuscan Kale Chopped

Italian Seasoning

  • 1 tsp Tyme
  • 1 tsp Oregano
  • 1 tsp Fennel
  • 1 tsp Sage
  • 1 tsp Paprika
  • 1 tsp Dried Basil
  • 1 tsp Dried parsley

Instructions

 

  • Over medium heat, begin to saute diced onion and minced garlic with olive oil in a soup pot
  • Once onions are transparent, add plant-based beef and cook until grounded and add Italian seasoning
  • After "beef" is fully coated with Italian seasoning, pour in vegetable broth, potato chunks, and salt & pepper. Let your soup cook on medium-low heat covered for 10mins.
  • While potatoes continue to soften, pour in dairy-free milk and add vegan butter
  • Bring soup to low and add in chopped kale and allow to lightly cook for 5mins and turn off the heat
  • With ladle serve and enjoy with grated vegan parmesan

Keyword Italian Soup, Vegan Italian, Zuppa Toscana

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Vegan Eggplant Lasagna

Vegan Eggplant Lasagna

  I don’t know about you, but when I think of Italian food my mind immediately thinks of lasagna… maybe spaghetti, but surely lasagna. However, when limiting carbs and wanting to try a vegan or top 8 free it’s easy to want to stray away…

Vegan “Nut-free” Ricotta

Vegan “Nut-free” Ricotta

As you may know, Ricotta is one of the love or hate cheeses that many know to be in Italian dishes such as lasagna. But, like many with having a lactose intolerance tends to put me in a situation to not being able to always…

Vegan Sweet Potato Shepherd’s Pie

Vegan Sweet Potato Shepherd’s Pie

I have gotten asked many times “where do I get the inspiration for my recipes?” and like many other recipe writers, it is either from food that I love at the moment or food that provides me good childhood nostalgia.

However, today’s inspiration was nothing less than trying something that has no memory with. My excitement is nothing more than challenging myself to make something completely unconventional to my normal meals.

But we shall say if you have not already tried my other pie recipes just know that I expect nothing less than the best when writing this recipe.

We are taking the Herbnstyle kitchen to Western Europe, a place I have never been to. But just like Western Europe, I have never tried Shepherd’s Pie until this moment and time.

So, today I have a Sheperd’s Pie recipe with curry influence! Get your passport we are going to Europe!

Ingredients

  • Curry Sweet Mashed Potatoes
  • Vegetable Oil
  • Yellow Onion
  • Garlic
  • Plant-Based Meat
  • Mushrooms
  • Thyme
  • Curry
  • Chili Powder
  • Tomato Paste
  • Carrots
  • Peas
  • Balsamic Vinegar
  • Vegetable Broth

Materials

  • Large cooking pan
  • Spatula
  • Kitchen Knife
  • Large Baking Dish
  • Measuring cups and spoons

Start by preparing sweet potatoes by using my Curry Mashed Sweet Potatoes recipe.

While cooking sweet potatoes recipes begin to saute diced onions and minced garlic with vegetable oil in your large cooking pan or skillet over medium heat.

Once diced onions are transparent, incorporate your ground meat alternative and diced mushrooms cook until brown.

Tip: for this recipe, I used Beyond Beef plant-based meat to avoid soy and gluten 

As your plant-based beef cooks down, season your meat with ground thyme, curry powder, and chili powder.

At this time your meat should be fully brown and have the appearance of cooked taco meat. Now add in tomato paste, diced carrots, and frozen peas and combine over medium-low heat.

After incorporating vegetables, pour in balsamic vinegar and vegetable broth followed with arrowroot powder and mix until the filling has thickened.

While waiting for filling to thicken, add bay leaf, salt, and pepper to taste and let the filling sit on low heat for 5-6mins.

Pre-heat oven to 375 degrees.

While the oven is preheating, prepare pie using your large baking dish. Fill the bottom of the dish with your meat pie filling and top pie with mashed sweet potatoes until the dish is fully covered.

Reminder: be sure to remove bay leaves before building your pie! 

Once the oven is full preheated bake pie in the oven for 20-30mins until potatoes are lightly crisped and browned.

Once finished cooking removes from oven and allow to cool for 10min and serve!

Click here for Curry Sweet Potatoes Recipe!

Vegan Sweet Potato Shepherd's Pie

Chastiti Johnson

Top 8 allergy-free recipe with sweet potatoes

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Course Main Course
Cuisine American

Servings 8 people

Ingredients

  

  • 1 Curry Mashed Sweet Potatoes
  • 2 tbsp Vegetable Oil
  • 1 med Onion, Yellow diced
  • 2 cloves Garlic minced
  • 1 Ibs Beyond Beef
  • 1 cup Mushrooms diced
  • 1 tsp Ground Thyme
  • 1 tsp Curry
  • 1 tsp Chili Powder
  • 6 oz Tomato Paste
  • 1 cup Carrots thinly sliced
  • 1 cup Frozen Peas
  • 1 cup Vegetable Broth
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Arrowroot Powder cornstarch alternative
  • 3 Bay Leaves
  • Salt & Pepper to taste

Instructions

 

  • Prepare curry mashed sweet potatoes recipe, as written
  • In a large pan over medium heat saute diced onion and minced garlic in vegetable oil
  • Once onions are transparent, add beyond beef and break down and cook plant-based beef
  • Add mushrooms, ground thyme, curry powder, and chili powder and combine with a spatula until beef and veggies are coated with seasoning
  • Once combined, add tomato paste, carrots, and peas; mix until tomato paste is fully incorporated on medium-low heat
  • Pour balsamic vinegar and veggie broth and mix well
  • Once liquids are mixed add arrowroot powder to thicken the pie filling
  • finish filling with bay leaves and salt and pepper and allow to sit for 5-10mins on low
  • Preheat oven to 375° and grab a baking pan
  • fill to bottom of the baking dish with meat filling and fully cover the top of the dish with mashed sweet potatoes until fully covered
  • Bake for 20-30min until potatoes have browned lightly

Keyword Shepherd's Pie, Vegan Meat Pie

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Allergy-Friendly Chicken Tortilla Soup

Allergy-Friendly Chicken Tortilla Soup

After living in Texas for 10+ years, I grew up with an appreciation for Tex-Mex. Tex-Mex clearly is one of importance for it to have its own genre. Which you may now understand as to why or how I have many Latin inspired recipes (i.e.…

Top 8 Allergy Free Chicken Pot Pie

Top 8 Allergy Free Chicken Pot Pie

There is something about hardy meals; fast food and desserts are great but hardy meals fill your souls in a different way! Coming home on a chill fall day sometimes a warm home-cooked meal with vegetables comforts the soul… or is that just me? Well,…

Vegan Apple Pie

Vegan Apple Pie

When Life gives you apples you make apple pie… said nobody. There is nothing like changing a saying to fit your life reasoning to benefit you right?

I had a wonderful indigenous people weekend with a really close friend of mine, she managed to get me out of my quartine home to travel to a farm, specifically an apple orchard. With acres of apple trees ranging from “Granny Smith” to “Fuji” giving many options for fresh eating or fresh baking apples.

This was a fun experience and gave me the opportunity to live out my farm girl dreams as an urban born and raised woman lol.

So I wanted to bring my rural experiences to Herbnstyle today and share with you all a homemade vegan and allergy-friendly apple pie recipe.

Ingredients:

  • Vegan Flakey Pie Crust Recipe
  • Large Baking Apples (I used Honeycrisp and Jonagold primarily.)
  • Brown Sugar
  • Organic granulated sugar
  • Cinnamon
  • Nutmeg
  • Gluten-free all-purpose flour
  • Lemon juice
  • Water
  • Apple Cider
  • Vanilla Extract

Materials:

  • Rolling pin
  • 9″ pie pan
  • Fork
  • Extra Large Mixing bowl
  • Vegetable Peeler
  • Knife, Apple slicer, or Mandoline
  • Spoon or spatula for mixing

First, Pre-heat your oven to 425 degrees and take one half of your vegan pie crust dough and begin to roll out with a rolling pin and flour to form a 9-10″ in. disk.

Tip: For optimal flaking while baking, be sure to not overwork your dough to keep your crust cold.

Next, place your rolled out dough in your pie pan and mold the dough to form a pie base crust.

Once the dough is molded, cover the dough with parchment paper and beans to ensure the dough does not rise while baking in the oven for 10-15mins.

Tip: If you don’t have parchment paper and beans, poke holes into the dough using a fork for the dough to not rise in the oven

While crust is crisping in the oven start by cleaning and peeling your apples using a vegetable peeler

Tip: if you don’t have access to a peeler use a small knife

Once all of your apples are peeled, begin slicing your apples into thin even slices, and place into your bowl.

Reminder: be sure to de-cord your apples and remove all seeds when slicing 

Now that apples have been cleaned, peeled, deseeded, and sliced add in all remaining ingredients (brown sugar, granulated sugar, cinnamon, nutmeg, flour, lemon juice, water, apple cider, vanilla) to your bowl and mix for filling.

Once your filling is prepared, roll out the second half of your vegan pie crust and set aside. Then take your baked pie crust base and pour your apple pie filling into your pie pan.

Now, take your remaining rolled out dough and place over the pie pan to cover the apple pie filling, and bake in the oven at 425 degrees for 40-45mins.

Tip: If you have trouble getting your pie crust on your pan use a cookie cutter or dough slicer to form smaller decorated crust pieces in order to make it easier to cover your pie.

Once Pie has baked remove from oven and allow to cool for 10-15mins and slice and enjoy!

Tip: Click here for the Vegan Pie Crust recipe

Vegan Apple Pie

Chastiti Johnson

This is a top 8 free, allergy-friendly recipe

Prep Time 30 minutes
Cook Time 45 minutes
Resting 15 minutes
Total Time 1 hour 30 minutes

Course Dessert
Cuisine American

Servings 1 9" Pie

Equipment

  • Extra Large Bowl
  • Rolling Pin
  • 9" Pie Pan
  • Vegetable Peeler
  • Knife, Apple Slicer, or Mandoline
  • Spatula

Ingredients

  

  • 1 Vegan Flake Pie Crust Recipe
  • 6 Large Baking Apples
  • ½ cup Brown Sugar
  • ½ cup Organic Granulated Sugar
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • 3 Tbsp Gluten-free All-purpose Flour
  • 1 Tbsp Lemon Juice
  • ¾ cup Water
  • ¼ cup Apple Cider
  • 1 tsp Vanilla Extract

Instructions

 

  • Pre-heat oven at 425°. Roll out half of Vegan Pie Crust dough and place into 9" pie pan and mold the base of the pan
  • Puncture holes into pie crust using a fork and cover with parchment paper and uncooked beans to weigh down the dough and bake crust in the oven for 10-15 mins
  • Prep your apples by cleaning, peeling, and slicing apples, place apple slices into an extra-large bowl
  • In the same bowl add in brown sugar, granulated sugar, cinnamon, nutmeg, flour, lemon juice, water, apple cider, and vanilla and mix with a spatula to coat apple slices
  • Roll out the second half of vegan pie crust and set aside
  • Once the base crust is baked remove from oven, pour in apple filling, and cover the top of the pie with rolled out dough and bake the pie for 40-45mins
  • When the pie is finished cooking, with a golden-brown crust, allow for the pie to cool for 10-15 mins and slice, serve, and enjoy

Notes

Click here for a Vegan Flake Pie Crust recipe

Keyword Allergy Friendly, Apple Pie, Vegan baking

 

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Vegan Flakey Pie Crust

Vegan Flakey Pie Crust

Here is to fundamentals: “a central or primary rule or principle on which something is based”. There are many fundamentals that are taught, learned, or just subconsciously caught. I oftentimes dislike the thought of perfecting the basics although knowing that a proficient understanding of fundamentals…

Vegan Pumpkin Spice Cream Cheese Swirl Muffins

Vegan Pumpkin Spice Cream Cheese Swirl Muffins

  Wow, October ’20 who would have thought we would be here so soon with only 3 months left in the year. But as time flies temperatures drop and jackets become useful again. Fall (autumn) has finally arrived and you can’t do fall without ‘pumpkin…

Vegan Cheese Quesadilla

Vegan Cheese Quesadilla

So the fiesta continues… you all enjoyed my mom’s debut of her guacamole recipe so much and I could not come back with anything less than the best. Although Mexican food can be so easy and quick to make, it can be just as easy to mess up. Speaking from someone who will eat Latin food for breakfast, lunch, and dinner daily there is a level of quality that must be met.

Although when most think of Mexican food tacos are the instant go-to, there are so many great entrees to choose from like enchiladas, empanadas, gazpacho, tamales, Rellenos, and so much more.

So for today’s Mexican cuisine, I choose to share is my quick and delicious Vegan Cheese quesadilla recipe!

 

First, take two of your top 8 free tortillas and butter them with vegan butter. I used Mikey’s tortillas which are grain-free, soy-free, dairy-free.

Next, take a small to medium-size skillet and place it over medium to low heat and place one tortilla butter side down.

Tip: If you want an extra layer of protection to ensure the tortilla does not stick, lightly coat the pan with spray avocado oil or grapeseed oil before cooking.

While the tortilla is browning layer the cheese, nutritional yeast, taco seasoning, and jalapeños.

Tip: For a proportional quesadilla feel free to layer half of the cheese, yeast, seasoning, and then jalapeños and cover the peppers with the remaining cheese and seasoning before adding the final tortilla. 

Once the ingredients are layered, top with the 2nd tortilla butter side up and flip the quesadilla over to begin to brown the second side of the tortilla. At this point, the 1st tortilla should be nice and golden brown and has crisped up.

If the first side has not begun to crisp, continue to cook for another minute or two before flipping over. 

After flipping the quesadilla on the skillet continue to cook for another 2-3mins and use a spatula to press down on the tortilla to help the cheese bind with the tortilla. At this point, the cheese should be melted and you will begin to see the cheese “queso” to bubble and ooze out of the quesadilla.

Once both sides of the quesadilla are browned and crispy remove the quesadilla from the skillet to plate. For the best result allow the quesadilla to rest and cool for 2-3minutes and then take a knife to cut the quesadilla in two or fours.

Serve with my mom’s guacamole, salsa, and/or vegan sour cream and enjoy!

Best Vegan Cheese Quesadilla

Chastiti Johnson

A quick and easy top 8 free recipe

Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes

Cuisine Mexican

Servings 1 person

Equipment

  • Small skillet
  • Spreader knife or spoon
  • Spatula
  • Knife

Ingredients

  

  • 2 Grain-free Tortillas Mikey's
  • 2 Tbsp Vegan Butter Soy-free
  • ½ Cup Vegan Cheese Shreds
  • 1 Tbsp Nutritional Yeast
  • Tbsp Taco Seasoning
  • Cup Sliced Jalapeños Pickled

Instructions

 

  • With a spreader knife butter each tortilla on one side
  • In a small skillet, over medium-low heat, place one tortilla butter side down
  • Sprinkle half of the cheese shreds to cover the tortilla in the skillet and set the remaining cheese aside for later
  • After cheese, sprinkle nutritional yeast, taco seasoning
  • Layer jalapeños over cheese and seasoning and finish with the remaining cheese and top with tortilla butter side up
  • Once all ingredients have been layered take a spatula and tongs to flip the quesadilla
  • With a spatula, press down on the quesadilla to allow the tortilla to crisp for 2-3min
  • Once the cheese is melted, remove the quesadilla from the skillet and plate
  • Allow for the quesadilla to rest for 2-3mins and slice and serve

Keyword Best Vegan Mexican food, Dairy free, Dairy free cheese quesadillas, Gluten Free, Grain free, Soy free, Top 8 free quesadillas recipe, Vegan Cheese Quesadillas

Tip: if you are only top 8 free, like me, feel free to add cooked shredded chicken or ground beef if you would like to add meat to the recipe!

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Mom’s Guacamole

Mom’s Guacamole

This past week was quite a celebration for my family because it entailed a holiday for a very important item in our family’s life. September 16th commemorates quite a delightful compilation of healthy veggies and herbs that form a wonderful green treat which is based…

Vegan Funnel Cake

Vegan Funnel Cake

As the summer season comes to a close and fall starts to begin we think of all the great post-Labor Day events in a “Normal World.” Most may think of back to school or football, however, I quickly think of the fair. Pandemic or not…

Thai Curry Basil Fried Rice

Thai Curry Basil Fried Rice

There is as quite a discomfort in tackling something new or trying to perfect or adjust a task that you have been working to accomplish success in.

And for me the task that I have been trying to perfect is the art of fried rice. Idk what magic happens in the kitchen of take-out restaurants but its something not far from magic.

When it comes to fried rice the love is pretty much at the same level of French fries #lowkeyobsessed

Instead of the typical Chinese Fried Rice, I wanted to try and perfect the task and make Thai fried rice.

So, from Lettuce wraps to Fried Rice we are back in Thailand.

Thai Curry Basil Fried Rice

This recipe may contain shellfish products
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine Thai

Ingredients
  

Cooking Sauce

  • 1 tsp Ginger Minced
  • 1 Tbsp Oyster Sauce may contain shellfish products
  • 1 Tbsp Coco Aminos

Thai Paste

  • 1 Tbsp Thai curry paste Spicy
  • 1 tsp Curry powder
  • 1 tsp Lime juice

Rice Ingredients

  • Cup Jasmine Rice
  • 1 Tbsp Sesame Oil
  • 2 Cloves Garlic Minced
  • ½ Yellow Onion Chopped
  • 1 Red Bell Pepper Diced
  • ½ Green Bell Pepper Diced
  • Salt & Pepper to taste
  • 1 Cup Basil, fresh
  • ¼ Cup Green Onions Chopped
  • ½ Cucumber, sliced for serving

Instructions
 

  • Prepare jasmine rice using cooking instructions (2:1 ratio)
  • In a small bowl, whisk together ginger, oyster sauce, and aminos to prepare cooking sauce
  • In a small bowl, whisk together Thai paste, curry powder, and lemon juice
  • Over medium heat, in a large skillet, saute yellow onion and bell pepper with sesame oil and garlic
  • Once onions have softened begin to mix in Thai paste mixture, cooking sauce, and salt & pepper
  • After coating vegetables, add cooked rice to the skillet at mix until rice is coated
  • Reduce heat and begin to stir in fresh basil
  • Once cooked, top rice with green onion and serve with sliced cucumber
Keyword Basil, Fried Rice, Recipies, Take-out, Thai

Vegan Lemon Ice Box Pie

Vegan Lemon Ice Box Pie

Typically if your grandmother gives you a recipe you definitely do not want to make any changes to it. But the way this top 8 free diet is set up… I can’t always eat my grandmother’s recipe as is. However, one of my favorite recipes…

Pumfu Thai Curry Lettuce Wraps

Pumfu Thai Curry Lettuce Wraps

Since learning about “Top 8 food allergies” and knowing that one of my major intolerances is Soy… it has been a mission to find healthy soy-free foods. Often times a lot of healthier snacks and cooking products tend to be filled with soybean oils, proteins,…

Air Fryer Carrot Fries

Air Fryer Carrot Fries

One thing that should be known about me is I truly have a LOVE for fries.

In my honest opinion I believe fries should always be potatoes.

However, being a person that will eat fries multiple times a week… potatoes are not always the healthiest vegetable when we are considering starches.

So I thought, let’s try something different like Carrot Fries.

Carrots are a great source of Vitamin C and B, as well as, minerals like Potassium and Calcium… to name a few.

Therefore, Carrots can benefit your Skin, Kidneys, Immune System, Heart, and more.

So now that we have a proper nutrition lesson let’s hop into these fries.

Ingredients:

  • 2 Medium Carrots
  • 1 Tbs Olive Oil
  • 1/2 Tbs Old bay
  • 1/2 Tbs Lemon Pepper
  • 1/2 tsp Sat
  • 1 tsp Black Pepper

Directions:

1. Peel and slice carrots into a fry shape
2. Stir in olive oil, lemon pepper, old bay, salt, and pepper.
3. Place fries into air-fryer and cook for 10-25 mins. at 350 degrees

Serve & Enjoy

Air Fryer Korean Cauliflower Wings

Air Fryer Korean Cauliflower Wings

If we are talking wings we cannot have the conversation without Asian style. When I want to be a little healthier than typical chicken wings I reach for Cauliflower. This recipe is inspired by one of my favorite Korean wing restaurants. So today we have…

Air Fryer Onion Rings

Air Fryer Onion Rings

When it comes to appetizers fried onion rings quickly come to mind. Most of the time they are beer battered and deep fried. However, for some reason thick battered onion rings have never appealed to me. So we are going to be making light and…