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…
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…
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, or oatmeal based on what I would have in my kitchen cupboard in the past, however, I have been craving two American breakfast classics French Toast and pb&j sandwiches.
Although this recipe may not be a groundbreaking invention, I wanted to combine two breakfast classics and of course make it top 8 allergy-free. So I have for you my no-nut butter & jelly vegan french toast sandwich!
Let’s get this brunch day-party started!
Ingredients:
Materials:
To start preparing your french toast mixture for your sb&j sandwiches, in your small mixing bowl combine dry ingredients (pie spice, brown sugar, arrowroot, and baking powder.
After dry ingredients are combined, whisk in your plant-based milk and add a pinch of salt to taste.
Once the wet and dry ingredients are mixed, pour the french toast mixture into your shallow plate/bowl and set aside.
To prepare sb&j sandwiches take 2 slices of your white bread and spread approx. 2 tbsp of sunflower butter on one slice and 1 tbsp of raspberry jam on the other slice and form a sandwich.
Now that your sb&j sandwiches are formed soak each side of your sandwiches in the french toast mixture until heavily coated.
After coating sandwiches, in a small cooking pan begin cooking your sandwiches with vegetable oil over medium heat for 2-3 mins on each side until golden brown and crispy.
Once french toast sb&j sandwiches are fully cooked place on a plate and coat with confectioners sugar and serve with maple syrup!
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…
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…
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 from Italian.
Yet, you can not keep a girl who has a heart for Italian away from creating an allergy-friendly recipe with style.
This recipe was quite the science experiment but never the less came out as one of the tastiest lasagna recipes.
Although this recipe may be missing soy, dairy, nuts, or meat… there is no lack of flavor.
Today we have eggplant lasagna!
Ingredients:
Materials:
Start by preheating your oven to 400 degrees and begin to slice your large eggplants and place slices on your cookie sheets. You should get about 5 to 6 thin slices per eggplant.
Tip: I sliced my eggplants vertically slice lasagna noodles however you can slice horizontally into circles as well. Be sure slices are less than an inch thick in order for the eggplant to cook evenly.
Once slices are assembled on your cookie sheets, slightly salt the eggplant slices and follow with drizzling EVOO over them as well and allow the eggplants to sit.
Tip: for even coating of olive oil take a cooking brush and brush the oil to lightly coat slices.
Once you begin to see water droplets form on the eggplant, place slices into the oven and allow to bake for 8-10 mins.
While eggplant is in the oven, in a large cooking pan begin to cook your diced onion, minced garlic, plant-based beef, and Italian herbs over medium heat.
Tip: for this recipe, I used beyond beef because of its soy-free ingredients. If you do not like plant-based beef simply remove meat and cook the recipe as written.
Once vegan beef has been cooked down slightly reduce stove to medium-low heat and add marinara and salt & pepper and bring sauce to a light boil.
After the sauce begins to boil add in fresh spinach and cook until slightly soften then turn off the heat.
At this point, the eggplant should be slightly cooked and removed from the oven.
Set oven to 410 degrees.
Begin assembling the lasagna in a large baking dish:
First, Coat the bottom of the dish with sauce
Second, Add a layer of sliced cooked eggplant
Third, Cover eggplant with a layer of Vegan Ricotta (from recipe)
Forth, Top with shredded vegan mozzarella, vegan parmesan, and fresh parsley
Repeat steps twice or until the baking dish is fully constructed and top with fresh basil.
Place in oven to bake for 30min until cheese is fully melted, remove from heat and allow to cool for 6-8 min and serve.
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…
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…
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. vegan quesadillas, guacamole).
Herbnstyle is all about recreating our favorite dishes into allergy-friendly recipes in style. So, with the soup season on the rise, I thought to share one of my favorite fall/winter cozy dishes.
Today I have for you all a hardy and flavorful Tex-Mex classic with a spicy kick! This is my allergy-friendly Chicken Tortilla Soup!
Ingredients
Materials
*= Optional
First, start by preparing your shredded chicken breast. You can season and cook your chicken boneless skinless breast by searing or boiling. Once the chicken is fully cooked shred with fork or hands.
While, or after, chicken is cooking in a large soup pot over medium heat add cooking oil and begin to saute your diced onions and minced garlic.
Once the onions are translucent, add in taco seasoning and begin to incorporate diced jalapeños and diced bell peppers.
As the peppers and jalapeños begin to soften stir in tomato paste, black beans, Rotel, and adobo seasoning and allow to cook for 3-5mins.
Next, add broth and shredded chicken and allow soup to cook on low heat for 10-15mins.
While the soup is cooking prepare your homemade tortilla strips
With a knife cut 6-8 long strips and slice the strips in two, heat a small skillet with cooking oil and allow for the strips to fry on medium heat for 2-3mins on each side or until golden brown
Remove strips from pan once they have crisped and lightly salt them.
Once the tortillas are prepared, gather the remaining toppings to serve.
At this point, the soup should be ready to ladle into a bowl, add toppings and serve.
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,…