Amanda Kelly, 4781 Canoga Street #APT 4, Montclair, CA (2025)

09/14/2025

Sweet or Savory—what's your favorite kind of vegan snack?

09/14/2025

🥒 Vegan Cucumber Cream Cheese Stacks
🛒 Ingredients:

1–2 large cucumbers (thickly sliced into rounds)

1/2 cup vegan cream cheese (store-bought or homemade)

1 tbsp fresh dill (finely chopped)

1 tsp lemon juice

1/4 tsp garlic powder

Pinch of salt & black pepper

Optional garnish: extra dill sprigs or chives

🥣 Instructions:

Prepare the Filling:
In a small bowl, mix vegan cream cheese with dill, lemon juice, garlic powder, salt, and pepper until smooth and creamy.

Assemble the Stacks:

Lay out half of the cucumber slices on a plate.

Spread or pipe about 1–2 teaspoons of the cream cheese mixture on each slice.

Top with another cucumber slice to create a little “sandwich.”

Serve:
Arrange neatly on a serving plate, garnish with fresh dill sprigs, and enjoy chilled.

🌱 Tips:

For a tangier taste, mix in a bit of vegan yogurt with the cream cheese.

You can add a sprinkle of nutritional yeast to make it slightly cheesy.

Perfect as a quick snack, appetizer, or party finger food.

09/14/2025

🥣 Vegan Peanut Butter Raisin Oatmeal
🛒 Ingredients:

1 cup rolled oats (or steel-cut for a chewier texture)

2 cups plant-based milk (oat, almond, soy, etc.)

1 tbsp maple syrup or other sweetener (optional)

1 tsp cinnamon

Pinch of salt

2–3 tbsp peanut butter (natural, unsweetened preferred)

2–3 tbsp raisins

Optional toppings: chopped nuts, chia seeds, sliced banana

🥣 Instructions:

Cook Oats:
In a small saucepan, bring plant milk to a gentle boil. Add oats, cinnamon, and salt. Stir well, reduce heat to low, and simmer for 5–7 minutes (or according to oat package directions) until thick and creamy.

Sweeten:
Stir in maple syrup (or your choice of sweetener) to taste.

Serve:
Pour oatmeal into a bowl. Top with peanut butter and raisins.

Optional:
Swirl the peanut butter slightly into the oats for a creamier texture and garnish with extra toppings if desired.

🌟 Tips:

For extra protein, add a scoop of vegan protein powder while cooking.

You can make this overnight by mixing all ingredients (except peanut butter) in a jar, refrigerating overnight, and heating in the morning before adding toppings.

Drizzle extra peanut butter on top for presentation like in the picture.

09/14/2025

🥣 Vegan Minestrone Soup
🛒 Ingredients:

2 tbsp olive oil

1 medium onion, diced

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

2 medium potatoes, cubed

1 zucchini, diced

1 can (15 oz) diced tomatoes

4 cups vegetable broth

1 cup cooked or canned beans (cannellini, kidney, or chickpeas)

1 cup short pasta (elbow, ditalini, or small shells)

2 cups fresh spinach or kale, roughly chopped

1 tsp dried oregano

1 tsp dried basil

½ tsp thyme

Salt and pepper to taste

🥣 Instructions:

Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until softened.

Add Base Ingredients:
Stir in potatoes, zucchini, oregano, basil, and thyme. Cook for another 2 minutes.

Simmer Soup:
Add diced tomatoes and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes until potatoes are tender.

Cook Pasta & Beans:
Stir in pasta and beans, and simmer uncovered for 8–10 minutes until pasta is cooked al dente.

Finish with Greens:
Stir in spinach or kale, letting it wilt for 1–2 minutes. Adjust salt and pepper to taste.

Serve:
Ladle into bowls and enjoy with crusty bread.

🌟 Tips:

Add a squeeze of lemon juice before serving for extra brightness.

Sprinkle with nutritional yeast or vegan parmesan for a cheesy finish.

For a heartier version, include extra beans or even lentils.

09/14/2025

🥦 Vegan Zucchini & Carrot Casserole
Ingredients

2 medium zucchinis (grated or diced)

2 medium carrots (grated)

1 small onion (finely chopped)

2 cloves garlic (minced)

1 cup cooked rice or quinoa (for extra texture)

1 cup unsweetened plant-based milk (soy, oat, or almond)

1 tbsp olive oil

2 tbsp all-purpose flour (or chickpea flour for gluten-free)

1 cup vegan cheese (shredded, for topping + some for sauce)

1 tsp paprika

1 tsp dried oregano

Salt and pepper to taste

Fresh parsley for garnish

Instructions

Prepare the Vegetables

Grate the zucchini and carrots (like shown in the first image).

Lightly press the zucchini to remove excess moisture using a clean kitchen towel.

Make the Vegan Cheese Sauce

Heat olive oil in a saucepan, add flour, and whisk for 1 minute to form a roux.

Gradually whisk in plant-based milk until smooth and slightly thickened.

Stir in half of the vegan cheese, salt, pepper, paprika, and oregano.

Mix the Casserole Base

In a large bowl, combine grated zucchini, carrots, onion, garlic, and cooked rice/quinoa.

Pour the cheese sauce over the mixture and stir until evenly coated.

Assemble and Bake

Transfer the mixture into a greased baking dish.

Top with remaining vegan cheese.

Bake at 180°C (350°F) for 25-30 minutes, until golden and bubbly like the second image.

Garnish & Serve

Sprinkle with fresh parsley before serving.

Enjoy warm as a main dish or side!

09/14/2025

Best vegan protein: tofu, lentils, chickpeas, or something else?

09/14/2025

🌱 Baked Vegan Rice & Veggie Patties
🛒 Ingredients:

3 cups cooked rice (jasmine, basmati, or short grain)

1 cup grated carrots

1 cup chopped spinach (or kale)

½ cup diced onions

3 tbsp black sesame seeds

3 tbsp chickpea flour (or oat flour)

2 tbsp nutritional yeast

2 tbsp soy sauce or tamari

1 tbsp ground flax + 2 ½ tbsp water (flax egg)

1 tsp garlic powder

1 tsp onion powder

½ tsp smoked paprika

Salt & pepper to taste

🥣 Instructions:

Prepare Flax Egg:

In a small bowl, mix ground flaxseed with water and let sit for 5 minutes until it gels.

Mix the Ingredients:

In a large bowl, combine cooked rice, grated carrot, spinach, onions, sesame seeds, nutritional yeast, chickpea flour, spices, soy sauce, and the flax egg.

Mix thoroughly until the mixture sticks together. If too dry, add 1–2 tbsp water.

Shape Patties:

Scoop mixture and form into thick patties (about ½–¾ inch thick). Place on a lined baking sheet.

Bake:

Preheat oven to 375°F (190°C).

Bake for 25–30 minutes, flipping halfway, until golden and slightly crispy on the outside.

Serve:

Enjoy warm with a side of salad, in a grain bowl, or as a veggie burger patty with your favorite sauces.

🌟 Tips:

For extra crunch, brush lightly with olive oil before baking.

You can pan-fry them in a little oil for a crispier exterior.

Add cooked beans (like black beans or chickpeas) to make them heartier.

09/14/2025

🌱 Vegan Raspberry Swirl Cheesecake Bars
🛒 Ingredients:

For the Crust:

1 ½ cups vegan graham cracker crumbs (or digestive biscuits)

¼ cup melted coconut oil or vegan butter

2 tbsp maple syrup

For the Cheesecake Filling:

2 cups raw cashews (soaked for 4–6 hours, then drained)

1 cup coconut cream (thick part from a chilled can)

½ cup maple syrup

3 tbsp lemon juice

2 tbsp cornstarch or arrowroot powder

1 tbsp vanilla extract

Pinch of salt

For the Raspberry Swirl:

1 cup fresh or frozen raspberries

2 tbsp maple syrup

1 tsp lemon juice

🥣 Instructions:

Prepare the Crust:

Preheat oven to 350°F (175°C).

Mix graham cracker crumbs, melted coconut oil, and maple syrup until crumbly.

Press firmly into a lined rectangular baking pan.

Bake for 8–10 minutes, then let it cool.

Make the Cheesecake Filling:

Blend soaked cashews, coconut cream, maple syrup, lemon juice, cornstarch, vanilla extract, and salt until completely smooth and creamy.

Prepare the Raspberry Swirl:

Heat raspberries, maple syrup, and lemon juice in a small saucepan until thickened.

Mash slightly and strain seeds if you prefer a smooth swirl.

Assemble:

Pour cheesecake filling over the crust and smooth the top.

Drop spoonfuls of raspberry sauce on top and swirl gently with a knife to create a marbled pattern.

Bake:

Bake for 35–40 minutes until the center is set but slightly jiggly.

Let cool completely, then refrigerate for at least 4 hours (or overnight) before slicing.

🌟 Tips:

For a nut-free version, substitute cashews with silken tofu or soaked sunflower seeds.

You can also use blueberry or strawberry puree for variation.

Chill well before slicing to get clean, beautiful bars.

09/14/2025

🌱 Vegan Blue Cheese-Style Wheel with Black Sesame Crust
🛒 Ingredients:

1 ½ cups raw cashews (soaked in water for at least 4 hours, then drained)

1 cup coconut cream (thick part from a chilled can of coconut milk)

3 tbsp refined coconut oil (melted, for firmness)

3 tbsp nutritional yeast

2 tbsp lemon juice (freshly squeezed)

1 tbsp apple cider vinegar

1 tsp garlic powder

½ tsp onion powder

½ tsp sea salt (adjust to taste)

1 tbsp miso paste (for depth and umami)

¼ tsp spirulina or butterfly pea powder (for the blue color)

3 tbsp tapioca starch (optional, for extra firmness)

Black sesame seeds (for coating)

🥣 Instructions:

Prepare the Cashews:

Drain soaked cashews and add them to a high-speed blender.

Blend with coconut cream, melted coconut oil, nutritional yeast, lemon juice, apple cider vinegar, miso paste, garlic powder, onion powder, salt, and spirulina until completely smooth and creamy.

Optional Cooking Step (for a Firmer Cheese):

Pour the mixture into a saucepan, whisk in tapioca starch, and cook over medium heat until it thickens and becomes slightly stretchy (3-4 minutes).

Mold the Cheese:

Line a small round mold or bowl with parchment paper or lightly oil it.

Pour the mixture in, smooth the top, and refrigerate for at least 6 hours (overnight is best) until it is fully set.

Coat with Black Sesame Seeds:

Once firm, remove from the mold.

Roll or press black sesame seeds around the top and sides to create a crust.

Serve:

Slice and serve with crackers, fresh veggies, or fruit.

🌟 Tips:

For a more aged flavor, add a probiotic capsule to the mixture before setting and allow it to ferment in a warm place for 24 hours before refrigerating.

Adjust spirulina amount for your preferred shade of blue — a little goes a long way!

09/14/2025

🥢 Vegan Orange Cauliflower Bowl
📝 Ingredients
For the Cauliflower

1 medium head of cauliflower, cut into bite-sized florets

1 cup all-purpose flour (or gluten-free flour)

¾ cup plant-based milk (soy or oat works well)

1 tsp garlic powder

½ tsp paprika

½ tsp salt

1 cup panko breadcrumbs

For the Orange Sauce

½ cup orange juice (freshly squeezed if possible)

3 tbsp soy sauce or tamari

3 tbsp maple syrup (or agave)

1 tbsp rice vinegar

1 tsp grated ginger

2 garlic cloves, minced

1 tbsp cornstarch mixed with 2 tbsp water

For Serving

Cooked jasmine or basmati rice

Steamed broccolini or broccoli

Chopped green onions for garnish

🍳 Instructions
1. Prepare and Bake the Cauliflower

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a bowl, mix flour, garlic powder, paprika, salt, and plant milk into a smooth batter.

Dip cauliflower florets into the batter, shake off excess, then coat with panko breadcrumbs.

Place on baking sheet and bake for 20-25 minutes until golden and crispy, flipping halfway.

2. Make the Orange Sauce

In a small saucepan, combine orange juice, soy sauce, maple syrup, rice vinegar, ginger, and garlic.

Bring to a simmer over medium heat.

Stir in cornstarch slurry and cook until sauce thickens (2-3 minutes).

3. Assemble the Bowl

Toss baked cauliflower in orange sauce until coated.

Serve over rice with steamed broccolini.

Garnish with chopped green onions.

🌟 Tips

For extra crispiness, air-fry the cauliflower at 400°F (200°C) for 15 minutes instead of baking.

Add a pinch of chili flakes to the sauce for a spicy kick.

Substitute orange juice with pineapple juice for a tropical twist.

09/14/2025

🍫 Vegan Chocolate Swirl Mini Cakes
📝 Ingredients
For the Cakes

1 ½ cups all-purpose flour

½ cup cocoa powder (unsweetened)

1 cup coconut sugar (or brown sugar)

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup plant milk (soy or oat works best)

⅓ cup neutral oil (or melted coconut oil)

1 tsp vanilla extract

1 tbsp apple cider vinegar

For the Chocolate Glaze

½ cup vegan dark chocolate chips

2 tbsp coconut cream

For Garnish

Crushed nuts (peanuts, almonds, or hazelnuts)

🍳 Instructions
1. Make the Batter

Preheat oven to 350°F (175°C). Grease a silicone swirl mold or muffin tin.

In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix plant milk, oil, vanilla, and vinegar.

Pour wet ingredients into dry ingredients and mix until just combined (do not overmix).

2. Bake

Spoon batter into molds, filling about ¾ full.

Bake for 20–22 minutes, or until a toothpick comes out clean.

Let cool in the mold for 10 minutes, then transfer to a wire rack.

3. Make the Glaze

Melt chocolate chips and coconut cream together using a double boiler or microwave (20-second bursts, stirring in between).

Drizzle over cooled cakes.

4. Garnish & Serve

Sprinkle crushed nuts on top while glaze is still soft.

Let set and enjoy!

🌟 Tips

Use espresso powder (½ tsp) in the batter to enhance the chocolate flavor.

For a gluten-free version, swap flour with a 1:1 gluten-free baking mix.

These store well in an airtight container for up to 3 days, or freeze for up to a month.

09/14/2025

🥣 Hearty Vegan Bean & Vegetable Soup
📝 Ingredients

1 tbsp olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 can (14 oz) diced tomatoes

4 cups vegetable broth

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans or pinto beans, drained and rinsed

1 cup corn kernels (fresh, canned, or frozen)

1 tsp smoked paprika

1 tsp dried oregano

1 tsp cumin

½ tsp chili flakes (optional, for heat)

Salt & pepper to taste

Fresh parsley or dried herb blend (for garnish)

🍳 Instructions
1. Sauté the Base

Heat olive oil in a large pot over medium heat.

Add onion, carrots, and celery; cook for 5–7 minutes until softened.

Stir in garlic, bell peppers, paprika, oregano, and cumin; cook for another 1–2 minutes.

2. Build the Soup

Add diced tomatoes and vegetable broth, stirring well.

Bring to a boil, then reduce heat and simmer for 15 minutes.

3. Add Beans & Corn

Stir in kidney beans, black beans, and corn.

Simmer for another 10 minutes, allowing flavors to meld together.

4. Season & Serve

Taste and adjust salt, pepper, and spices.

Garnish with parsley or your favorite dried herb blend.

🌟 Tips

Add cooked quinoa or brown rice for extra heartiness.

Stir in fresh spinach or kale at the end for more greens.

Serve with warm crusty bread or cornbread for a filling meal.

Amanda Kelly

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