Amanda Kelly

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I combined frozen vegetables with leftovers and anticipated that it would be "fine." Then I added a drizzle of creamy sa...
12/12/2025

I combined frozen vegetables with leftovers and anticipated that it would be "fine."

Then I added a drizzle of creamy sauce and some hot sauce, and it turned into a bowl that I actually wanted to eat.

There is no dairy in this vegan vegetable rice bowl with a creamy tahini drizzle.

Ingredients: [[List of Ingredients]] Rice (or quinoa) that has been cooked; two cups of a variety of vegetables (peas, carrots, green beans, and maize); one tablespoon of oil; one teaspoon of soy sauce; half a teaspoon of garlic powder; salt and pepper; hot sauce to taste

Dollop of creamy drizzle: Two tablespoons of tahini, one to two tablespoons of lemon juice, one teaspoon of maple syrup (optional), one teaspoon of soy sauce, three to five tablespoons of warm water, a pinch of salt, and a pinch of pepper

Steps to take: 1) Heat the vegetables in a skillet with oil for five to seven minutes; season them with powdered garlic, salt, and pepper; add soy sauce and stir. 2) Place rice in the pan (or bowl) and heat it until it is hot; then combine it with vegetables. To make the mixture pourable and creamy, whisk together the tahini, lemon, soy, and maple. Then, add warm water. After that, drizzle the sauce over the bowl, then finish it off with spicy sauce (and sesame seeds, if you so desire).

Enhancements that are optional include the addition of chickpeas or tofu, pickled jalapeños, and a vegan parmesan sprinkle on top.

Do you prefer the drizzle to have a more sour and salty flavor (more soy sauce and garlic) or a more tangy flavor (more lemon)?


When the sweet potatoes were served, they spread out like little accordions and soaked up the sauce as if they were on a...
12/11/2025

When the sweet potatoes were served, they spread out like little accordions and soaked up the sauce as if they were on a mission.
Upon the arrival of the olives and jalapeños, the aroma emanating from the kitchen was reminiscent of a warm and spicy enchantment.

Hasselback Sweet Potatoes, prepared in the style of pizza, made without dairy.
Ingredients (for three to four servings):

4 sweet potatoes of a medium size

1–2 tablespoons of olive oil

1 teaspoon of salt and half a teaspoon of pepper

Garlic powder, one teaspoon

smoked paprika, half a teaspoon (optional)

A cup and a half to two cups of marinara (or pizza sauce)

vegan mozzarella shreds equaling half a cup (or three tablespoons of nutritional yeast)

Sliced black olives, one-third of a cup

One-third of a cup of pickled jalapeños, sliced

Diced bell pepper, sliced mushrooms, chili flakes, oregano, and chopped scallions are all components that are optional.

Methods:

Heat oven to 425°F / 220°C. Scrub the potatoes and towel them dry.

Make hasselback cuts by placing chopsticks (or wooden spoons) on both sides of a potato and slicing it thinly across the surface, stopping before you cut through the potato. Reiterate.

Olive oil, salt, pepper, garlic powder, and paprika should be rubbed into the potatoes. To bake, place in a baking dish.

Bake for thirty-five to forty-five minutes, or until the slices begin to fan while the centers are becoming soft.

Apply a dollop of marinara to each potato, being sure to pack some of the sauce into the slices. Bake for an additional ten minutes.

Include vegan cheese (or nutritional yeast), olives, jalapeños, and any additional ingredients that you desire.

Bake for eight to twelve minutes, or until the mixture appears to be melting. For further browning, heat under the broiler for one to two minutes.

Concise advice:

Cover them with aluminum foil if they are browning too quickly.

A mixture of two tablespoons of nutritional yeast, one tablespoon of tahini, two tablespoons of water, and a teaspoon of salt should be included in the recipe. This mixture should be drizzled over before the final bake.

👉 Should you go for a topping combination that is more "pizza" (consisting of mushrooms, pepper, and oregano) or more "nacho" (with more jalapeño, scallions, and chili flakes)?


I looked into the refrigerator and saw rice and beans, so I concluded that it would be a dull meal. Following the appear...
12/11/2025

I looked into the refrigerator and saw rice and beans, so I concluded that it would be a dull meal.

Following the appearance of the spicy sauce and the "parm" sprinkle, the bowl was transformed into a complete and utter source of comfort.

There is no dairy in this vegan rice and black bean power bowl.

Ingredients: [[List of Ingredients]] The following ingredients are required: 2 cups of cooked rice; 1 can of black beans that have been drained and rinsed; 1 cup of broccoli that has been steamed or roasted; 1/2 cup of chopped onion or cabbage (optional); spicy sauce to taste; vegan "parm" sprinkle (nuts, seeds, and nutritional yeast); salt and pepper; lime or lemon wedge

It's easy to make smoky beans: 1 tablespoon of oil; 1/2 teaspoon of cumin; 1/2 teaspoon of smoked paprika; 1 tablespoon of salsa or tomato sauce (optional); a splash of water

Steps to take: 1) Heat the beans in a skillet with oil, cumin, and smoked paprika together with salsa; add a splash of water; heat for three to five minutes; season. 2) Cook the broccoli by steaming it for three to four minutes or roasting it at 425 degrees Fahrenheit or 220 degrees Celsius for twelve to fifteen minutes with salt and pepper. 3) Assemble the bowl by combining rice, beans, and broccoli, along with onion or cabbage, if desired. The fourth step is to complete the dish with lime or lemon juice and a generous amount of vegan "parmesan."

Add avocado, pickled jalapeños, and corn to the hot sauce, then whisk in one tablespoon of tahini to create a creamy-spicy drizzle. These are optional upgrades.

Which would you prefer: a more Mexican-style flavour (lime, cumin, and salsa) or a more savory "umami" flavour (soy sauce, sesame, and chile oil)?


At first, I thought it was nothing more than toast, but then the golden spread was applied, and all of a sudden, it felt...
12/11/2025

At first, I thought it was nothing more than toast, but then the golden spread was applied, and all of a sudden, it felt like a formal lunch.

In a single taste, it is flavorful, slightly acidic, and strangely "cheesy" despite the absence of any dairy products.

Toast topped with a vegan golden "cheezy" chickpea spread (no dairy milk)

Ingredients: [[List of Ingredients]] Two tablespoons of nutritional yeast, one to two tablespoons of lemon juice, one teaspoon of Dijon mustard, half a teaspoon of turmeric, half a teaspoon of garlic powder, half a teaspoon of smoky paprika (optional), two tablespoons of olive oil or tahini, three to six tablespoons of water (to blend), both salt and pepper, and bread for serving

**Add-ins that are optional:** Pickled jalapeño brine, which has a tangy flavor; capers, which have a salty flavor; a pinch of chili flakes; finely sliced onion

Steps to take: To begin, combine chickpeas, nutritional yeast, lemon, Dijon mustard, spices, and oil or tahini in a blender. 2) Add water one spoon at a time until the mixture is spreadable and seems to be smooth. 3) Taste the mixture and make any necessary adjustments: add more lemon for a tangy flavor, more salt for a "cheese" flavor, and more nutritional yeast for an umami flavor. Toast the bread, spread it with a thick layer, and if you wish, sprinkle it with pepper, chiles, or sliced tomato.

The chickpeas should be mashed very well, everything should be stirred in, and finally, a splash of water should be added to loosen the mixture.

Are you looking for something that is more smokier and richer (more paprika and tahini) or more tart and sharp (more lemon and mustard)?


I faked that I was on vacation at the beach by grabbing something from the freezer and pretending that the day had warme...
12/11/2025

I faked that I was on vacation at the beach by grabbing something from the freezer and pretending that the day had warmed up too much.

An cold taste later, the world seemed to become more peaceful and a great deal more appetizing.

Grape-Lemon Pops in a Vegan Version (No Dairy)

Ingredients: [[List of Ingredients]] 1/2 cup of water or coconut water; 2 cups of green grapes; 1–2 tablespoons of lemon juice; 1–2 tablespoons of maple syrup (optional); a pinch of salt

a creamy swirl that is still dairy-free can be made by blending in either half a cup of coconut milk or two tablespoons of cashew butter.

Steps to take: 1) Blend the grapes, water, lemon, and salt until smooth. If you want the mixture to be sweeter, add maple syrup. 2) Strain the mixture if you want it to have a more distinct pop (this step is optional). 3) Pour into popsicle molds and freeze for two to three hours, or until the mixture becomes slushy. In order to get the tiered appearance, spoon a thin layer of the coconut milk and cashew mixture in between each pour and gently swirl it. The easiest way to remove the mold is to run it under warm water after it has been frozen until it becomes firm.

Pour into little cups, cover with foil, poke sticks through, and freeze. This expedient method does not require the use of molds.

You want these to be more sour and zingy (with more lemon), or you want them to be sweeter and more candy-like (with more grapes and a little bit more syrup)?


12/11/2025

What vegan recipe do you think everyone should learn once?

Smooth and light, the pot changed color like a cloud chose to be dinner. It was filled with bok choy, tofu that was gett...
12/11/2025

Smooth and light, the pot changed color like a cloud chose to be dinner.
It was filled with bok choy, tofu that was getting softer around the edges, and red peppers that made everything look alive.
The room smelled both calm and spicy when it was done cooking.
TOFU BOK CHOY SOUP WITH COCONUT AND GINGER (NO DAIRY)
You will need 1 tablespoon of oil, 1 sliced onion, 3 minced garlic cloves, 1 tablespoon of grated ginger, 4 cups of vegetable broth, 1 can of coconut milk, 1 tablespoon of soy sauce, 1 tablespoon of sugar or maple syrup (optional), 200 grams of firm tofu cubes, 4 to 6 baby bok choy halves, 1 carrot slice (optional), 1 red chili slice (optional), lime or lemon juice, salt, and pepper.
Steps: Cook the onion for three to four minutes in oil. Add the ginger and garlic. Add the curry powder or paste and stir for 30 seconds. Put in the stock, coconut milk, soy sauce, and sugar. Let it cook for 8 to 10 minutes. If you're using carrot, add it and cook for three to four minutes. Saute the bok choy and tofu for two to four minutes, until the bok choy is soft and bright. Add lime or lemon juice at the end and adjust the salt and pepper. Top with chili pieces.
You can add mushrooms, noodles, parsley, green onion, or a spoonful of miso (stir in while the food is still warm).
Do you want this soup to smell better (with more ginger and lime) or taste better (with more curry paste and chili)?


The blender was going, and the kitchen smelled like a yard after it has rained. The green sauce stuck to the noodles lik...
12/11/2025

The blender was going, and the kitchen smelled like a yard after it has rained.
The green sauce stuck to the noodles like it was planning something, and the salad on the side made it feel fancy.
As soon as I took a bite, it was bright, spicy, and strangely addicting.
PESTO PASTA WITH BASIL AND SPINACH AND CRUNCHY RADISH SALAD (NO DAIRY)
200 to 250 grams of fettuccine or linguine pasta and salt.
To make pesto, you'll need 2 cups of basil and spinach mix (or just basil), 1/3 cup of walnuts or pumpkin seeds, 1/2 to 1 clove of garlic, 2 tablespoons of nutritional yeast, 2 to 3 tablespoons of lemon juice, 1/3 cup of olive oil, 3 to 6 tablespoons of water (to thin it out), 1/2 teaspoon of salt, and black pepper.
Steps: Cook pasta in water with salt. Save 1/2 cup of the pasta water and drain the rest. Use a blender to make the pesto mostly smooth. If it's too thick, add water or pasta water until the pesto is spreadable. Coat hot pasta with pesto; add more pasta water until it's shiny.
Mixed greens, chopped radishes, herbs, and shredded cabbage or carrot (if you want).
1/4 cup olive oil, 1/4 cup lemon or vinegar, 1/4 cup Dijon mustard, and a pinch of salt and pepper.
Toss the salad with the sauce right before you serve it.
Cherry tomatoes, toasted nuts or seeds, chili flakes, capers, or lemon zest are things that you can choose to add.
What do you want your pesto to taste like? Do you want it to have more garlic, more lemon, or more nuts?


It looked like the soup didn't want to wake up the noodles too quickly because it was barely simmering. The bowl laughed...
12/11/2025

It looked like the soup didn't want to wake up the noodles too quickly because it was barely simmering.
The bowl laughed when a spoonful of chili paste was added and the greens and tofu bobbed up and down.
It felt like a warm hug with a little kick after the first taste.
SOUP WITH VEGAN SPICY TOFU AND NOODLE (NO DAIRY)
1 tablespoon of oil, 3 minced garlic cloves, 1 tablespoon of grated ginger (optional), 4 cups of vegetable broth, 1 to 2 tablespoons of soy sauce, 1 tablespoon of sesame oil (optional), 1/2 cup of corn, 200 cubes of firm tofu, green onion, jalapeño slices (optional), and a lime or lemon wedge.
Extra flavor: 1 tablespoon of miso (optional), 1 to 2 tablespoons of chili sauce, sambal, or gochujang (to taste).
What to do: Soak or cook the rice noodles according to the directions on the package. Then, drain them. Melt the butter and add the garlic and ginger. Put in the soy sauce, sesame oil, and water. Let it cook for 5 minutes. Off the heat, whisk in the miso if you want to keep it smooth. Add the broccoli and cook for two to three minutes. Then add the tofu and corn and heat for one to two minutes. Put noodles in cups and top them with broth and toppings. Add green onion, jalapeño, chili paste, and a squeeze of lime to the top to finish.
You can make it better by adding sesame seeds, mushrooms, edamame, or parsley.
Would you like the soup to be spicier (add more chili paste) or tastier (add more miso and soy)?


12/11/2025

What’s your favorite vegan dip for parties?

As soon as the asparagus hit the pan, it turned bright green, like magic. There was a splash of spicy sauce, and the kit...
12/10/2025

As soon as the asparagus hit the pan, it turned bright green, like magic.
There was a splash of spicy sauce, and the kitchen smelled like spring.
After tasting one spear, we "accidentally" ate the rest of the plate.
VEGAN ASparagus with garlic and soy (NO DAIRY)
Two tablespoons of oil, two to three chopped garlic cloves, two tablespoons of vegetable broth or water, one tablespoon of maple syrup or sugar (optional), one tablespoon of lemon juice or rice vinegar, black pepper, and chili flakes (optional).
If you want to thicken it, mix 1 teaspoon of cornstarch with 2 teaspoons of water.
What to do: Set the oil on medium-high heat. Add the asparagus and cook for 3 to 5 minutes, until it's crisp-tender. If it gets dry, add a splash of water. Put in the garlic for 20 to 30 seconds. Add the soy sauce, water, maple syrup, lemon juice, and vinegar. Stir and let it bubble for 30 to 60 seconds. Add the cornstarch mix and stir. Cook for 20 to 40 seconds, until the sauce feels thick. Add chili and pepper to finish.
You can serve it with toasted sesame seeds, over rice or noodles, or with tofu or chickpeas for a full meal.
If you want the sauce to be more salty and savory, add more soy. If you want it to be more bright and tangy, add more lemon or vinegar.


When the oven beeped, two potatoes came apart like little treasure boxes. The kitchen smelled like fancy comfort food wh...
12/10/2025

When the oven beeped, two potatoes came apart like little treasure boxes.
The kitchen smelled like fancy comfort food when a spicy and herb-filled filling fell in.
It was over after one crispy bite from the top.
THE BEST VEGAN BAKED POTATOES WITH HERBS (NO DAIRY)
Two big baked potatoes, one tablespoon of olive oil, salt, and pepper.
Chop 1/2 onion into small pieces, cut 2 garlic cloves, chop 1 cup of mushrooms (if you want), chop 2 cups of spinach (or kale), chop 2 tablespoons of herbs (parsley, dill, or green onion), chop 2 tablespoons of nutritional yeast (if you want), and squeeze 1 to 2 tablespoons of lemon juice over the filling.
1/3 cup breadcrumbs or crushed crackers, 1 tablespoon olive oil, a pinch of garlic powder, and a pinch of salt make a crunchy topping.
Steps: Bake potatoes at 220°C/425°F for 50–65 minutes, or nuke them for 8–12 minutes and then bake them until crisp for 10 minutes. Make a cut and scoop out some of the fluffy inside into a bowl. Don't touch the walls. After cooking the onion in oil for three to four minutes, add the garlic and cook for another 30 seconds. After that, add the mushrooms and cook for four minutes (if using). Finally, add the spinach and let it wilt. Add mashed potatoes, herbs, nutritional yeast, Dijon mustard, lemon juice, salt, and pepper to the sautéed vegetables. Put back into skins. Mix the bread crumbs with a little oil and seasoning, then put them on top. For 10 to 15 minutes, or until crisp and brown.
Tahini, lemon, water, and salt can be drizzled on top for a quick, smooth finish.
Would you like the filling to be more herb-filled (with more lemon and dill) or heartier (with more nutritional yeast and Dijon)?


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4781 Canoga Street #APT 4
Montclair, CA
91763

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