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

09/30/2025

Have you ever invented a “signature” vegan dish that friends now ask for?

09/30/2025

Croque Monsieur Recipe
Ingredients:

8 slices of sandwich bread (white or brioche)

4 slices of cheese (Gruyère, Emmental, or Swiss work best)

4 slices of ham (optional, can skip or replace with grilled veggies)

2 tbsp butter (softened)

2 tbsp flour

1 ½ cups milk (warm)

½ tsp Dijon mustard

Salt & pepper, to taste

1 cup grated cheese (Gruyère or Emmental for topping)

Instructions:
Step 1: Prepare the Béchamel Sauce

In a saucepan, melt butter over medium heat.

Stir in flour and cook for 1–2 minutes until slightly golden.

Slowly whisk in warm milk until smooth and thickened.

Add Dijon mustard, salt, and pepper. Remove from heat.

Step 2: Assemble the Sandwiches

Place 4 slices of bread on a tray. Spread a thin layer of béchamel on each.

Add a slice of cheese and a slice of ham (or filling of choice).

Top with the remaining bread slices.

Spread more béchamel sauce on top of each sandwich.

Generously sprinkle grated cheese over each.

Step 3: Bake

Preheat oven to 200°C (400°F).

Place sandwiches on a baking sheet lined with parchment paper.

Bake for 15–20 minutes until the cheese is bubbly and golden brown.

Step 4: Serve

Serve hot, straight from the oven, with a side of salad or fries.

Optional: Add a fried egg on top to make it a Croque Madame. 🍳

09/30/2025

Creamy Lentils with Brussels Sprouts and Flatbread
Ingredients
For the lentils:

1 cup green or brown lentils (rinsed and drained)

3 cups vegetable broth (or water)

1 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1½ cups Brussels sprouts, halved or quartered

1 tsp ground cumin

½ tsp smoked paprika

½ tsp dried thyme

Salt and black pepper to taste

For the creamy sauce:

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

½ cup raw cashews (soaked in hot water for 20 minutes)

2 tbsp nutritional yeast

1 tbsp lemon juice

1 tsp Dijon mustard

1 garlic clove

Salt and pepper, to taste

For the flatbread:

2 cups all-purpose flour (or whole wheat)

¾ cup warm water

2 tbsp olive oil

1 tsp baking powder

½ tsp salt

Instructions
Step 1: Cook the lentils

In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes until tender but not mushy. Drain excess liquid if needed.

Step 2: Prepare the vegetables

Heat olive oil in a pan. Add onion and cook until soft.

Add garlic and Brussels sprouts, sautéing until slightly caramelized.

Stir in cumin, paprika, thyme, salt, and pepper. Mix with the cooked lentils.

Step 3: Make the creamy sauce

Blend soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon mustard, and garlic until smooth.

Warm in a small saucepan and season with salt and pepper.

Step 4: Make the flatbread

In a bowl, mix flour, baking powder, and salt.

Add warm water and olive oil, knead into a soft dough. Rest 10 minutes.

Divide into 6 pieces, roll out into circles, and cook on a dry skillet 2–3 minutes each side until golden brown.

Step 5: Assemble

Spread creamy sauce at the base of a bowl or plate.

Top with the lentil-Brussels sprout mixture.

Serve with warm flatbread on the side.

Serving Suggestions

Sprinkle with fresh parsley or chives for a fresh finish.

Add a drizzle of olive oil or chili flakes for extra flavor.

Serve with a side salad for a more complete meal.

09/30/2025

Vegan Baked Cabbage Rolls
Ingredients
For the filling:

1 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 carrot, grated

1 cup mushrooms, finely diced

1 cup cooked lentils (green or brown)

1 cup cooked rice or quinoa

1 tsp ground cumin

1 tsp smoked paprika

½ tsp dried thyme

Salt and black pepper to taste

2 tbsp soy sauce or tamari

2 tbsp tomato paste

Fresh parsley, chopped (optional)

For the rolls:

1 medium green or savoy cabbage

1 tbsp olive oil (for brushing)

For the sauce:

2 cups tomato sauce (or crushed tomatoes)

1 tbsp tomato paste

1 tsp paprika

1 tsp oregano

½ tsp chili flakes (optional)

Salt and pepper to taste

Instructions
Step 1: Prepare the cabbage

Bring a large pot of water to a boil.

Core the cabbage and carefully peel off 12–14 whole leaves.

Blanch the leaves in boiling water for 2–3 minutes until pliable. Drain and set aside.

Step 2: Make the filling

Heat olive oil in a pan over medium heat.

Add onion, garlic, and carrot, sauté until softened.

Stir in mushrooms and cook until they release moisture.

Add cooked lentils, rice, tomato paste, soy sauce, and spices.

Stir well, adjust seasoning, and remove from heat.

Step 3: Prepare the sauce

In a saucepan, combine tomato sauce, tomato paste, and spices.

Simmer for 10 minutes, stirring occasionally.

Step 4: Assemble the rolls

Preheat oven to 375°F (190°C).

Place 2–3 tbsp of filling onto the base of each cabbage leaf.

Roll tightly, folding in the sides like a burrito.

Arrange seam side down in a baking dish.

Pour tomato sauce over the rolls and brush tops with a little olive oil.

Step 5: Bake

Cover the baking dish with foil and bake for 30 minutes.

Remove foil and bake for an additional 10–15 minutes until golden.

Serving Suggestions

Serve hot with mashed potatoes, steamed veggies, or fresh bread.

Top with fresh parsley for garnish.

For extra creaminess, drizzle with cashew cream or a vegan sour cream.

09/30/2025

Vegan Enchiladas
Ingredients
For the filling:

1 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

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

1 ½ cups cooked black beans (or 1 can, drained and rinsed)

1 ½ cups cooked quinoa or rice

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

½ tsp oregano

Salt and black pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (optional)

For the sauce:

2 cups tomato sauce (or canned crushed tomatoes)

2 tbsp tomato paste

1 tsp chili powder

1 tsp smoked paprika

1 tsp cumin

½ tsp garlic powder

½ tsp onion powder

Salt and black pepper to taste

For assembly:

8 medium flour tortillas (or corn tortillas for gluten-free)

1 ½ cups vegan shredded cheese (mozzarella or cheddar style)

Fresh herbs for garnish (parsley or cilantro)

Instructions
Step 1: Prepare the filling

Heat olive oil in a large skillet over medium heat.

Add onions and garlic, sauté until fragrant.

Stir in red bell pepper and cook until slightly softened.

Mix in corn, black beans, and quinoa/rice.

Add cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir well.

Finish with lime juice and fresh cilantro. Remove from heat.

Step 2: Make the sauce

In a saucepan, combine tomato sauce, tomato paste, and all spices.

Simmer for 10 minutes, stirring occasionally. Adjust seasoning.

Step 3: Assemble the enchiladas

Preheat oven to 375°F (190°C).

Spread ½ cup of enchilada sauce on the bottom of a baking dish.

Place 2–3 spoonfuls of filling in the center of each tortilla, roll tightly, and arrange seam side down in the dish.

Pour the remaining sauce over the tortillas.

Sprinkle with vegan cheese.

Step 4: Bake

Cover with foil and bake for 20 minutes.

Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.

Step 5: Serve

Garnish with fresh herbs.

Serve hot with guacamole, vegan sour cream, or a fresh side salad.

Tips & Variations

Extra protein: Add crumbled tofu or tempeh into the filling.

Spicy version: Add diced jalapeños or hot sauce to the sauce.

Veggie boost: Include zucchini, mushrooms, or spinach in the filling.

09/30/2025

What’s the biggest vegan cooking challenge you’ve set for yourself?

09/30/2025

Vegan Pizza Pockets
Ingredients

For the dough:

3 cups all-purpose flour

2 ¼ tsp active dry yeast (1 packet)

1 cup warm water

1 tbsp olive oil

1 tsp sugar

1 tsp salt

For the filling:

1 cup pizza sauce (store-bought or homemade)

1 cup vegan mozzarella shreds (or cubes of vegan cheese)

½ cup sautéed spinach (or kale)

½ cup mushrooms, peppers, or other veggies of choice

½ tsp dried oregano

½ tsp garlic powder

Pinch of red pepper flakes (optional)

For the topping:

2 tbsp olive oil

1 tsp garlic powder

1 tsp dried parsley or basil

Instructions

Make the dough:

In a bowl, mix warm water, sugar, and yeast. Let it sit 5–10 minutes until frothy.

Add flour, salt, and olive oil. Knead until smooth (about 8 minutes).

Place in a greased bowl, cover, and let rise 1 hour until doubled.

Prepare filling:

Sauté spinach and any veggies lightly with a pinch of salt.

Mix them with pizza sauce, oregano, garlic powder, and red pepper flakes.

Shape pockets:

Preheat oven to 400°F (200°C).

Punch down dough and divide into 6 portions. Roll each into a circle.

Add a spoonful of filling and vegan mozzarella. Fold dough over and pinch edges tightly.

Season tops:

Mix olive oil, garlic powder, and parsley. Brush on each pocket.

Bake:

Place on parchment-lined baking tray. Bake 18–22 minutes until golden brown.

Serve:

Let cool slightly, then enjoy warm with marinara sauce for dipping.

Tips

You can add vegan pepperoni, sausage crumbles, or roasted veggies for variety.

For extra flavor, sprinkle nutritional yeast or vegan parmesan on top before baking.

These can be frozen before baking—just thaw slightly and bake fresh when ready.

09/30/2025

Vegan Mediterranean Pasta Salad 🥗🍋
Ingredients

3 cups cooked pasta shells (or any short pasta)

1 cup cherry tomatoes, halved

1 small cucumber, diced

½ cup black olives, sliced

½ cup yellow tomatoes or bell pepper, chopped

½ cup vegan feta cheese (store-bought or homemade)

2 tbsp red onion, finely chopped

2 tbsp fresh parsley or basil, chopped

2 tbsp toasted sunflower seeds or pine nuts

Dressing:

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp red wine vinegar

1 tsp Dijon mustard

1 clove garlic, minced

½ tsp dried oregano

Salt & black pepper to taste

Pinch of red chili flakes (optional)

Method

Cook pasta: Prepare pasta according to package instructions. Drain, rinse with cold water, and let cool.

Prepare veggies: Chop cucumber, tomatoes, olives, onion, and herbs.

Mix salad: In a large bowl, combine pasta, vegetables, vegan feta, and seeds/nuts.

Whisk dressing: Mix olive oil, lemon juice, vinegar, mustard, garlic, oregano, salt, and pepper until smooth.

Combine: Pour dressing over the salad and toss well. Adjust seasoning to taste.

Chill & serve: Let sit in the fridge for 20 minutes to allow flavors to meld before serving.

✨ Tip: Add marinated artichokes, sun-dried tomatoes, or roasted chickpeas for extra flavor and protein.

09/30/2025

Vegan Chocolate Chip Cookies 🍪🌱
Ingredients

1 cup all-purpose flour (or whole wheat pastry flour)

½ cup cocoa powder

½ tsp baking soda

½ tsp baking powder

¼ tsp salt

½ cup coconut sugar (or brown sugar)

¼ cup maple syrup (or agave syrup)

⅓ cup coconut oil (melted) or vegan butter

2 tbsp plant milk (almond, soy, or oat)

1 tsp vanilla extract

½ cup vegan chocolate chips

Method

Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.

Mix dry ingredients: In a bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.

Prepare wet mixture: In another bowl, whisk coconut sugar, maple syrup, melted coconut oil, plant milk, and vanilla until smooth.

Combine: Slowly add dry ingredients to wet mixture, stirring until a dough forms. Fold in chocolate chips.

Shape cookies: Scoop spoonfuls of dough, roll into balls, and flatten slightly on the tray.

Bake: Place in oven for 10–12 minutes until edges are firm but centers are soft.

Cool and serve: Let cookies rest on the tray for 5 minutes, then transfer to a rack to cool completely.

✨ Tip: For extra fudgy cookies, refrigerate dough for 30 minutes before baking.

09/30/2025

Fresh Broccoli & Cashew Salad 🌱🥦🥒🌽
Ingredients

2 cups broccoli florets (small bite-sized pieces)

1 cucumber, diced

1 cup sweet corn (cooked or canned, drained)

1 red bell pepper, diced

1 yellow bell pepper, diced

½ cup roasted cashews

¼ cup fresh parsley or cilantro, chopped

2 tbsp chives or green onions, chopped

Dressing

3 tbsp olive oil (or avocado oil)

2 tbsp lemon juice (or apple cider vinegar)

1 tsp Dijon mustard

1 tsp maple syrup (or agave)

Salt and black pepper to taste

Method

Prepare vegetables:

Wash and chop broccoli, cucumber, peppers, and herbs.

Mix base:

In a large bowl, combine broccoli, cucumber, corn, peppers, parsley, and chives.

Add crunch:

Toss in roasted cashews.

Make the dressing:

In a small jar, whisk together olive oil, lemon juice, mustard, maple syrup, salt, and pepper until emulsified.

Combine and serve:

Pour dressing over the salad and mix well.

Chill in the fridge for 15–20 minutes to let flavors develop.

✨ Serving suggestion:
Enjoy as a light lunch, or serve as a side dish with grilled tofu, veggie burgers, or pasta.

09/30/2025

Have you ever used fruit in a savory vegan dish? How did it turn out?

09/30/2025

Vegan Black Bean Burgers
Ingredients

2 cans (15 oz each) black beans, drained and rinsed

1 small red bell pepper, diced

1 small green bell pepper, diced

1 small carrot, finely diced or grated

½ red onion, finely chopped

2 garlic cloves, minced

1 cup rolled oats (or breadcrumbs)

2 tbsp ground flaxseed + 6 tbsp water (flax egg)

2 tbsp soy sauce or tamari

1 tsp smoked paprika

1 tsp cumin

½ tsp chili powder (optional for heat)

Salt and pepper, to taste

Olive oil or cooking spray (for frying)

Instructions

Make the flax egg: Mix flaxseed and water in a small bowl. Let sit for 10 minutes until gel-like.

Mash beans: In a large bowl, mash about ⅔ of the black beans with a fork or potato masher, leaving some whole for texture.

Mix veggies: Add bell peppers, carrot, onion, and garlic. Stir to combine.

Season: Add oats, flax egg, soy sauce, smoked paprika, cumin, chili powder, salt, and pepper. Mix until a thick dough forms.

Shape patties: Form mixture into patties (makes about 6–8, depending on size).

Cook: Heat a skillet with a little oil. Fry each patty 3–4 minutes per side until golden brown and firm.

Alternatively, bake at 375°F (190°C) for 25–30 minutes, flipping halfway.

Serve: Add to burger buns with your favorite toppings (lettuce, tomato, avocado, vegan mayo, mustard, or pickles).

Tips

If the mixture is too wet, add more oats or breadcrumbs.

These freeze well—shape patties and freeze on a tray, then store in a freezer bag.

For extra flavor, stir in fresh herbs like cilantro or parsley.

Amanda Kelly

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