aliciaeatsplants-blog

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Fishless tacos with pineapple-lime slaw 

More photos on Instagram @aliciaeatsplants​

corn tortillas 

pre-made coleslaw mix (cabbage, carrot, etc)

vegan fish (I used Gardein) 

fresh cilantro

fresh pineapple 

fresh lime

red onion

vegan mayo

sriracha 

Bake vegan fish according to package directions 

Combine coleslaw mix with 1-2 tbsp finely chopped pineapple, fresh lime zest and juice, vegan mayo and sriracha to taste

Warm corn tortillas in a pan and assemble taco with fish and slaw

Top with sliced red onion and cilantro 

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Chocolate waffles 

Makes 3-4 waffles

More photos on Instagram @aliciaeatsplants 

3/4 cup flour 

1/2 tbsp baking powder

1/2 tsp salt

3 tbsp maple syrup

2 vegan eggs (follow egg replacer package directions)

1 tsp vanilla extract

3/4 cup plant milk (I used chocolate soy) + 1 tbsp vinegar

3 tbsp cacao or cocoa

In a large bowl, combine dry ingredients 

Prepare vegan “buttermilk” by mixing plant milk and vinegar, set aside

Prepare vegan egg, add vanilla and maple syrup 

Combine vegan buttermilk with vegan egg mixture, add to dry ingredients

Mix until combined, do not over-mix 

Cook in waffle maker until done 

Top with slices strawberries, maple syrup and coconut whip 

[aliciaeatsplants-blog]

Baked raspberry donuts

Donut

1/4 cup coconut sugar

1/4 cup unsweetened applesauce or mashed banana 

1/2 cup unsweetened plant milk + 1/2 tbsp vinegar (to create vegan buttermilk)

1 tbsp melted coconut oil 

1 tsp vanilla or almond extract

1 cup flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp cinnamon 

1/4 tsp salt 

Combine dry ingredients in a bowl

Combine wet ingredients in a separate bowl

Pour wet ingredients into dry ingredients

Stir to combine

Grease 6-cavity donut pan with coconut oil

Pour mixture to fill each cavity

Bake at 350 for 15-20 mins or until a toothpick comes out clean

Cool before glazing

Glaze

raspberries

icing sugar

water

Mash 1/8 cup raspberries or other fresh fruit into 1/4 cup icing sugar, add 1 tsp water as needed to thin out

Glaze donuts

[aliciaeatsplants-blog]

Sweet potato brownies (gluten free & refined sugar free)

1 cup mashed sweet potato 

2-4 tbsp maple syrup (sweeten to taste) 

1/2 tsp vanilla extract

1/2 tsp cinnamon 

1/2 cup cashew or any nut butter

1/3 cup cocoa or cacao powder

chocolate chips & nuts to top

Mix ingredients thoroughly 

Bake at 350 F for 20-30 minutes

Add chopped nuts and chocolate chips, let cool

[aliciaeatsplants-blog]

Baked sweet potato and black bean taquitos with sriracha-lime cashew sour cream

Taquitos 

8 six inch flour tortillas 

a large sweet potato, mashed

1 can black beans, rinsed and drained 

2 tbsp cilantro 

1 stalk green onion

2 tsp garlic powder

2 tsp cumin powder

2 tsp paprika

1 tsp cayenne 

2 tbsp nutritional yeast 

1/4 cup vegan cheese shreds 

olive oil or vegan butter

salt

pepper

Mash sweet potato, add beans, 1 chopped green onion, spices and vegan cheese shreds

Fill each tortilla with sweet potato mixture and roll

Place each taquito open side down on a sheet pan so it doesn’t unroll

Brush with olive oil or vegan butter

Bake at 400 F for 15-20 minutes, flipping once 

Sriracha-lime cashew sour cream

1/4 cup cashews, soaked overnight, drained 

lime juice and sriracha to taste 

Blend all ingredients 

Serve baked taquitos with sriracha-lime sour cream, salsa & guac

[aliciaeatsplants-blog]

Coconut lime cake 

1 1/2 cups flour

1 cup sugar

1 tsp baking soda

1/2 tsp salt

1 cup unsweetened almond milk

1/3 cup melted coconut oil

1/2 tsp vanilla

1 tbsp vinegar

1/3 cup shredded coconut 

1-2 tbsp lime zest 

Combine dry ingredients

Combine wet ingredients

Combine wet and dry ingredients 

Bake at 350 F for 30 minutes 

Frosting

2 tbsp vegan butter

1/2 cup powdered sugar

small splash of non dairy milk 

Combine butter and sugar

Add a small splash of non dairy milk to smooth it out (less than 1 tbsp)

Frost cake

Decorate with additional lime zest and shredded coconut 

[aliciaeatsplants-blog]

Coconut Tofu with mixed veggies and Thai coconut soup

Soup by Happy Planet

Simmer fresh or frozen mixed vegetables in soup until tender

Coconut tofu

firm or extra firm tofu 

corn starch or tapioca starch 

thai curry seasoning 

salt  

pepper

chilli powder 

breadcrumbs 

sweetened coconut 

vegetable oil 

vegan egg

Mix equal parts breadcrumbs and coconut shreds, add spices, place into a shallow bowl 

Slice tofu into desired shapes 

Lightly coat tofu with corn starch or tapioca starch, tap off excess 

Dip into vegan egg, tap off excess 

Press tofu into breadcrumb mixture to coat all sides 

Repeat with each piece 

Pan fry or bake until golden brown

Serve with naan, lime, cilantro, hot sauce, sweet chilli sauce

[aliciaeatsplants-blog]

Chickpea nuggets & baked fries with maple mustard dip

Chickpea nuggets

1 can of chickpeas (540 mL)

1 tbsp cumin

1 tbsp paprika

1 tbsp tapioca starch

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder or cayenne (optional)

1-2 tbsp barbecue sauce 

2 tbsp olive oil 

1/4 cup onion 

1 clove garlic

1/2 cup oats

1 tbsp fresh lemon juice

1 tbsp nutritional yeast  

2 vegan eggs

salt & pepper 

+ additional vegan egg, flour, and breadcrumbs for breading

Drain and rinse chickpeas

Pulse all ingredients except oats and breading ingredients in a food processor until well combined

Slowly add oats and continue to pulse until you achieve a malleable texture

Shape into nugget shapes 

Freeze for 30 minutes 

Dip each nugget into flour, tap off excess, dip into vegan egg, tap of excess, roll in breadcrumbs until covered

Bake at 400 F for 40 minutes, flipping once

Makes 24 nuggets

Fries 

1 russet potato

1 tsp. garlic powder

1 tsp. paprika

1 tbsp. olive oil

salt & pepper

Wash and dry potato

Slice into fry shapes 

Toss with olive oil and all spices except salt 

Bake at 400 F for 40 minutes

Finish with salt

Maple mustard dip

Maple syrup

Dijon mustard

Mix ingredients in equal parts

[aliciaeatsplants-blog]

Blueberry-raspberry loaf 

2 cups all purpose flour

2 tsp baking powder

1 cup white sugar

1/2 tsp salt

2 vegan eggs

1 tbsp vanilla extract

1/2 cup vegan butter

1 cup unsweetened plant milk 

1 cup fresh raspberries

1 cup fresh blueberries 

Cream butter and sugar

Add vanilla, vegan eggs, milk, stir 

Combine with dry ingredients

Beat mixture well

Gently fold in berries

Bake in a loaf pan at 350 F for 60-70 minutes

[aliciaeatsplants-blog]

Avo & tomato toast

Italian bread

ripe avocado

tomato slices

salt, pepper, chili flakes 

Toast bread

Mash avocado on toast

Add tomato

Season with spices

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Buffalo cauliflower wing sandwich

Buffalo cauliflower wings from hotforfoodblog.com

Serve cauliflower wings on a kaiser with lettuce, tomato, and vegan ranch 

Vegan ranch dressing (1 serving) 

1 tbsp vegan mayonaise 

1 tbsp fresh chopped parsley

1/4 tsp onion powder

1/4 tsp garlic powder

salt, pepper, and lemon juice to taste

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Sweet potato & sage scones with sweet potato butter

Scones

3 cups all purpose flour 

2 tsp baking powder

1/2 tsp salt

1 tbsp ground sage

1 tsp ground thyme

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp black pepper

1/8 tsp cinnamon 

1 vegan egg replacer

1/2 cup sweet potato puree

1 1/2 cups non dairy milk (possibly an extra 1/2 c. if mixture is too dry)

1/2 cup cold coconut oil

Mix dry ingredients

Add refrigerated solid coconut oil in chunks

With a pastry blender, cut coconut oil into flour mixture

Add wet ingredients

Stir to combine, do not overmix

On a floured surface, knead dough into a rectangle shape, 1 1/2 inches thick

Rub surface with addition ground sage if desired

Cut into triangular shapes

Bake at 425 F for 15-20 minutes

Serve with sweet potato butter

Sweet potato butter

Vegan butter

Sweet potato puree (extra apart from scones)

Seasonings 

Combine equal parts vegan butter and leftover sweet potato puree

Season with pepper, garlic powder to your liking

[aliciaeatsplants-blog]

Sesame-thai salad rolls with spicy peanut sauce

rice paper

portobello mushroom

bell pepper

mixed greens

cilantro 

cashews

natural peanut butter

sesame thai salad dressing (or any asian salad dressing)

soy sauce 

chilli garlic paste 

Marinate portobello mushroom strips in equal parts soy sauce and sesame thai dressing for 30 minutes 

Cook in a pan until warm 

Toast cashews 

Assemble rolls by filling rice paper with vegetables, set aside

Slice rolls in half and garnish with cashews and cilantro

For the peanut sauce, mix peanut butter, soy sauce and chilli garlic paste in desired amounts 

Serve with edamame 

[aliciaeatsplants-blog]

Cajun chickpea & veggie pasta 

Pasta noodles

Chickpeas

Broccoli 

Bell pepper

Onion

Portobello mushroom 

Garlic clove

Plain tomato sauce 

Plain unsweetened plant milk 

Olive oil

Fresh lemon

Fresh parsley 

Oregano

Garlic powder

Salt 

Pepper

Nutritional yeast 

Cajun seasoning 

Sauté vegetables with salt and pepper for about 15 minutes, add fresh garlic in the last 3 minutes, set aside

Sauté drained and rinsed chickpeas with cajun seasoning, reserve 1/4 cup to roast for 25 minutes at 400 F 

Boil pasta until al dente

Add equal parts plain tomato sauce and unsweetened plant milk to pan, season with oregano, salt, pepper, garlic powder, simmer for 10-15 minutes

Add all ingredients back to pan and toss thoroughly 

Finish with nutritional yeast, fresh lemon juice, chopped parsley, fresh ground pepper and a drizzle of olive oil 

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Cashew cheese stuffed cremini mushrooms & linguini in butternut squash cream sauce with roasted chestnuts 

Stuffed mushrooms

1 cup soaked cashews

2 stalks green onion 

1 tbsp garlic powder

1 tsp onion powder

1 tsp dried basil 

salt 

pepper

fresh lemon juice

cremini mushrooms 

Blend soaked and drained cashews, garlic powder, onion powder, and basil in a high speed blender until mostly smooth consistency is achieved

Fold in salt, pepper, lemon juice and green onion to taste 

De-stem mushrooms, chop, and fold into cheese mixture 

Roll hollowed mushrooms in lemon juice

Stuff cheese mixture into cremini mushrooms

Bake at 350 F for 15-20 minutes 

Buttermut squash sauce and pasta

2 cups butternut squash 

olive oil 

1 tbsp sage

1 tbsp thyme 

salt 

pepper

1/4-1/2 cup creamy plant milk like coconut or cashew (unsweetened)

1 cup sliced cremini mushrooms

1/4 cup chopped onions 

Handful of fresh spinach

linguini 

4-5 chestnuts 

Roast chestnuts at 425 F for 30 minutes until browned

Peel once cooled, chop

Saute onion and mushroom with vegan butter, reserve in pan 

Coat butternut squash in olive oil and spices

Roast at 400 F for 40 minutes 

Blend slightly cooled squash until smooth with plant milk 

Toss al dente linguini with mushrooms and onions 

Add butternut squash sauce, 1 tbsp of olive oil and spinach

Toss until evenly coated 

Serve with roasted chestnuts, fresh lemon and fresh ground pepper

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One pan roasted potatoes & vegetables with baked tofu “ribs” and garlic bread

Roasted potatoes and vegetables 

1 zucchini 

2 bell peppers

2-3 cups baby red potatoes

1/2 red onion

2 tbsp olive oil

2 cloves garlic 

salt 

pepper 

thyme 

Chop potatoes and vegetables into chunks 

Toss with olive oil, minced garlic, spices 

Roast at 400 F for 35-45 minutes 

Tofu ribs

1 block extra firm tofu

smokey barbecue sauce to coat

Slice block of tofu in half lengthwise 

Cut diagonal slices 3/4 of the way down into tofu

Evenly coat all sides with barbecue sauce 

Bake at 400 F for 20 minutes 

Coat in another layer of barbecue sauce

Bake for 20 more minutes 

Garlic bread 

baguette or ciabatta 

vegan butter

garlic powder 

oregano

Slice bread into desired size

Spread on vegan butter and spices

Bake at 400 F for 10 minutes 

[aliciaeatsplants-blog]

Napa cabbage and winter fruit salad

Salad 

1 head napa cabbage

1 cup pomegranate seeds 

4-5 clementines 

1/2 cup raw cashews

1/4 cup hemp seeds

Toast cashews and hemp seeds in a non-stick pan for 8-10 minutes or until browned 

Mix with all ingredients 

Dressing

2 tbsp pure maple syrup 

2 tbsp grainy dijon mustard 

4 tbsp balsamic vinegar 

6 tbsp olive oil 

Whisk thoroughly and toss with salad