This is probably my favorite home made meal i make! Its so delicious and also reheats so well!
Heres what your going to need!
tortillas of your choice
enchilada sauce
pinto and/ or black beans
onions
bell peppers
mushrooms
zucchini
seasonings
lime/ lemon juice
cilantro
cashew cream (recipe below:)
avocado crema to top (optional but delicious)
any other veggies you want to add in!
In a bowl i mix together pinto beans, black beans, onions diced, bell peppers maybe mushrooms just any veggies I have to female the filling of the enchiladas.
Season mix with taco seasoning, garlic, lemon juice, and chopped cilantro if i have any.
I then cook the veggies in a pan with a bit of oil.
While the enchilada mix is cooking i prep my cashew cream and avocado crema! the best part!!
After veggies are all cooked i fill tortillas w the seasoned mix in a cake pan like normal enchiladas.
Then layer with enchilada sauce, i really lather it.
Layer of cashew cream sauce then more enchilada sauce and then more cream sauce just kinda use up the cream sauce
Sprinkle the top with nutritional yeast.
Bake at 400F for about 35 mins or until the sauce kinda soaks in.
Serve with retried beans and avocado crema and fresh cilantro! Enjoy!🤩🤩I hope you guys try this out and enjoy! Be sure to follow the blog on insta!! @brokeblondes
Guys my best friend shared this recipe with me, and it is so delicious! She isn’t vegan or plant based but she happens to be a nanny for a family that eats a vegan diet, which is where she found out about this recipe and tried them for the first time! And get this, there are only 3 ingredients!
So here’s what your going to need:
12 oz. silkened or soft firm tofu (i know this sounds weird but you would never in a million years guess there is tofu in these!)
1 1/4 cup chocolate chips
1 cup milk alternative (i use almond:)
Instructions:
Melt chocolate chips
Warm your milk alternative (i used a microwave)
Combine all ingredients in blender and pulse until smooth
Pour into popsicle molds
Freeze until solid
ENJOY!
Seriously try this out! so easy! and so delicious!!
I came home one day to my little sister Nora (we call her Noodle) creating a new concoction to satisfy her intense sugar tooth. As per my request, she experimented with a vegan or plant-based caramel! This caramel is perfect to blend into banana nice-cream or to top off anything sweet!
What makes this caramel so amazing is that it is made with all natural sugars and is dairy free!! You can also whip it up in a moments notice for when those late-night cravings hit you hard.
Soooooo.. lets get into this recipe already!!
Vegan Date Caramel
makes around 1 cup
Ingredients:
about 8 dates (pitted)
1/2 cup nut milk of your choice, I used coconut
1 tsp salt
1-2 TBSP nut butter- I used peanut
1 cup hot water
Directions:
place pitted dates into a bowl and submerge them into the hot water- let soak for anywhere from 5 – 20 minutes. (the longer you soak the smoother the caramel will be)
add the dates + half of the hot water from soaking into the blender
add the salt + nut butter followed with half of the nut milk
begin to blend!
gradually add more and more milk to attain the desired texture.
blend until extremely smooth then taste!
store in a mason jar or a squeezieeee bottle!
This stuff is seriously liquid gold and isn’t that bad for you 😉 hope ya try it and like it!!!
This soup is one of my favorite meals to prep for the week, heats up so well.
Ingredients
1tablespoon olive oil
1largeonion, diced
6clovesgarlic, minced
1 diced bell pepper
4cans black beans, drained and rinsed
4cupsvegetable broth
1tablespoonground cumin
2tablespoonsfresh lime juice
1teaspoonhot sauce, or more to taste (i like to add quite a bit more personally)
1/2teaspoonsalt, or more to taste
Optional toppings
cashew cream
cilantro
avocado
Heat the oil in a big pot over medium heat, then add the onion and saute for about 3 minutes until translucent. Add the garlic and saute 1 more minute.
Add the diced carrot and bell peppers and saute for 1 minute, stirring. Pour in the beans, vegetable broth and cumin. Bring to a boil, then lower heat to a simmer and cook for 15 minutes.
Blend some of the soup:Put about half of the soup in a blender, and blend until smooth. Add back to the pot and stir.
Add the lime juice, hot sauce and salt to taste
serve with tortilla chips, garlic bread, or even avo toast!
Ok… am I the only one that after eating a HUGE savory meal, regardless of how full I am, I always crave something sweet to balance it out?! This is my go-to shake when I’m craving a quick and healthy dessert! It is perfect for those times when you need something rich, salty, and sweet.
Let’s skip right to this recipe!!
Ingredients:
1 large frozen banana
1 heaping cup of ice
1/4 tsp of salt
1 TBSP Peanut Butter (you can add as much as you like hahaha)
2 TBSP chocolate chips (vegan optional)
1/4 to 1/2 cup milk of your choice, I used almond milk (less milk if you want icecream and more milk if you want a milkshake texture)
Directions:
Place the banana, ice, salt, peanut butter, and milk into a Vitamix blender.
Blend until smooth- using the tamper as needed.
Add in the chocolate chips and blend into small pieces/chunks
When you first make the decision to go plant-based or vegan, thinking about what you can and can’t eat may be daunting. However, once you have the basic necessities stocked up in your pantry and freezer, whipping up recipes found online becomes 10x easier.
Whole Grains– a food group I find very important to keep stocked up on.
Rice (brown, white, whatever you prefer :))
Quinoa
Oats
Corn and flour tortillas
Whole Wheat/ Sourdough bread
Good ole plain oats, perfect for oat meal, oat flour, and just a good thing to have on hand.
Any kind of rice works but I personally am obsessed with seeds of change pre-made quinoa & brown rice. The garlic flavor is amazing and these packs are so convenient!
Beans, if you didn’t already know, are a simple and quick way to add fiber, protein, and antioxidants to your meals and snacks. Be sure to drain and rinse them if you struggle with indigestion and/or are concerned about sodium content.
I like to keep a variety of different types stocked in my pantry so its easy for me to switch up my meals day to day! I always go for canned beans but dried is always an option as well.
Easy Black bean soup, hands down the most delicious and simple soup i’ve ever had. recipe coming soon!
Black beans
Pinto beans
Refried beans
Garbanzo beans
I love keeping beans on hand for hummus, tacos, soups, etc.
Fruits and Vegetables may seem like an obvious staple to keep on hand but because fresh produce goes bad so quickly, I like to keep lots of frozen and canned fruits and veggies on hand.
Frozen/Canned:
Frozen berries, banana, mango chunks, etc.
Frozen broccoli, starchy veggies like potatoes.
Canned tomatoes, corn, etc.
Frozen fruit is great for smoothies or to mix into oatmeal. I also love dried fruit like mango!
Fresh fruit and veggies:
When picking out my fresh fruits and veggies I try to choose produce that is in season because that is always the cheapest and yummiest!
Banana
Berries of some sort
Apples
Oranges
Lemons
Avocados
Potatoes
Onions
Snacking on some fresh fruit by the pool
Home grown on a family friends avocado tree
Herbs and spices are the best way to add antioxidants and flavor to plant-based dishes. Try a variety and always keep your favorites on hand. Seasoning is one of the easiest ways to create flavorful dishes so these are the staples I like to keep around.
Garlic powder
Garlic salt
Dried onion
Onion powder
Red pepper flakes
Lemon pepper
Fresh or frozen basil
Nutritional yeast (adds a cheesy flavor to almost any dish)
Taco seasoning (whey free)
We put taco seasoning on veggies, grains, anything and everything! Highly recomend buying seasonings at costco and trader joes in order to get the best bang for your buck!
Nuts and seed products are great to have on hand when trying to get a bit more creative in the kitchen. Below are my favorites.
Cashews (great for creating creams and sauces)
Peanut butter
Almond butter (I love the vanilla flavor from ‘Justins’)
Almond milk
Canned coconut cream
As vegan/plant-based consumers we try and keep our necessities simple and easily accessable. We hope these lists help you kick start a healthier lifestyle, and make the idea of eating more plant-based meals less daunting!
Fruit is my go-to snack, I LOVEEE it. Working at an Acai bowl shop/cafe has really given me the chance to experiment with different fruits and nutmilks to achieve the best creamy texture!
I’d say the two best fruits to use for the base of your icecream would be bananas and mango. I always have those two stocked in my freezer ready for some impromptu nice cream when the cravings hit!
The great thing about this nice cream is it can be dressed up or down depending on your cravings!!! If you’re feeling something fruity, add some goji berries, fresh fruit, or coconut flakes!! On the other hand, if you’re looking for something a little bit richer, then reach for some peanut butter, coconut cream, or chocolate chips.
Down below is the super simple, 3 ingredient recipe for a base nice cream
Mango-Banana Nice cream
one frozen banana
two cups mango
1/4 cup of coconut milk (or milk of your choice)
Instructions:
Place ingredients in blender starting with the banana->
I’m always trying to find ways to pack leafy greens into my diet because if I’m being honest I am not the biggest fan of kale and spinach, like do people actually enjoy those greens? crazy. But I have finally come up with the best green smoothie recipe everrr! I swear you can add an entire bag of spinach to this smoothie and you won’t even taste it! Total bonus: kids love this smoothie too! You can’t even taste the greens and it’s soooo yummy.
Ingredients:
1/2 cup frozen pineapple
1/2 cup frozen mango
1/3 frozen banana
1-4 cups leafy greens (totally up to you how much but i love to pack in as much as i can!)
Liquid to blend (coconut water, almond milk, etc.)
optional:
lilikoi
fresh coconut
Blend!!!! and enjoy 🙂
Be sure to try this recipe out when you want a healthy boost, or just feel like a fruity smoothie!
Have you ever made a meal and just had the feeling that it was missing something? It can be especially hard when using only plant-based ingredients to really find the perfect sauce or “condiment” to add that special something to your food. Through trial and error we have found our favorite go-to sauces that compliment almost every flavor palette.
Marayah hears me constantly complaining about how the thing I miss the most in the Vegan diet is Sour Cream. Now with this cashew cream I don’t catch myself wishing for it’s unhealthy counterpart, Sour Cream. Marayah also has never been a fan of Sour Cream or cheese in general, but she lovesss the cashew cream! Below is the recipe for the Cashew Cream.
Cashew Cream
makes around 2 cups
Ingredients:
1 cup raw Cashews
1 cup hot water
1/2 lemon (juice)
1/4 tsp. ground black pepper
1 tsp. salt
1/2 tsp. Apple Cider Vinegar(ACV) *optional- gives more of a Sour Cream flavor
1 TBSP. Nutritional Yeast *optional- adds a Cheddar cheese flavor
Instructions:
Place the Cashews and a 1/2 cup of the hot water in your blender (if you have more time, leave the cashews to soak for around 10 minutes)
Add the juice of 1/2 of a lemon as well as the salt, black pepper, and any of the optional ingredients.
Begin blending, as it comes together add more of the water until it creates a consistency that you like.
Blend until smooth!
Taste! – add more salt or lemon depending on your preference!
Our favorite part, EAT
This Cashew Cream is the perfect sauce to top off your tacos, burritos, enchiladas, chili, avocado toast, baked potatoes, and so much more!
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Avocado Crema (Whole Foods)
For a while last semester, after class Marayah and I would go share a Whole Foods burrito LOADED with our favorite, Avocado Crema. After running real low on money from spending at least $8.00 on a burrito every single day haha.. we decided to try and recreate the crema ourselves! I haven’t bought a burrito since, and instead of buying burritos I’ve bought more bikinis 😉 So here is the recipe so you too can save money for some much needed retail therapy…
makes around 1 cup
Ingredients:
2 ripe Avocados
1 lime or lemon
2 tsp. salt
1 tsp. ground black pepper
1/4 cup water
1 TBSP. Olive Oil
Instructions:
Place the Avocados into the blender (without skin and seed)
Add the juice of lime or lemon into blender
Add salt, pepper, and Olive Oil
Blend
Add water little by little to achieve the consistency you prefer.
Taste! – add lime/lemon juice and salt to your preference
Enjoy!
We consider this crema a staple, we eat it on pasta, in burritos and tacos, with chips, and even sometimes with veggies as a dip. It is literally the. BEST..
Garlic Lemon Hummus
When Marayah told me she had never had/made homemade hummus I was baffled. It is one of the easiest/ most affordable things to make and is in my opinion, much better than store bought hummus. Down below is the recipe!
Ingredients:
2 cans of chickpeas/garbanzo beans (rinsed and drained)
Juice of 1 lemon
1-2 cloves of garlic
1 TBSP nutritional yeast (optional)
1 tsp. salt
1 tsp. paprika
2 TBSP olive oil
Instructions:
Blend all above ingredients in a blender or food processor until smooth.
Top with a sprinkle of paprika and enjoy!!
We hope you guys enjoy these sauces/dips as much as we do!! They’ve become a staple in almost all of our meals!
Here on Maui there is a mango tree on almost every street, and come April the trees are packed with ripe and juicy mangoes. Today we wanted to share three different recipes to incorporate them into your meals! We know that not everyone is lucky enough to be able to walk a block away from their house to a tree full of ripe fruit… but thankfully costcos and trader joes all over the main land have y’all covered!
One of my favorite things to have for breakfast is an easy 4 ingredient chia pudding! This pudding is so thick and creamy, and tastes absolutely amazing!
Vegan Mango Chia Pudding
servings: 4
What you’ll need:
2 large mangoes
1/2 cup chia seeds
1.5 cups milk alternative (I prefer coconut milk)
1-2 TBSP sweetener of your choice (optional (agave, honey, maple syrup, etc.))
In a blender, puree 1 of the mangoes and chop the other into small pieces. Next, Combine and whisk together the puree, chia, milk alternative, and your chosen sweetener in a bowl. Mix in the fresh pieces of mango and place in the refrigerator for at least 20 minutes.
Scoop into a cup and top with fresh mango & coconut flakes! Enjoy for breakfast, lunch, or a snack! So delicious and super filling as well!
Mango Bread
I have a serious obsession with banana bread so this mango bread is a dream come true and so so simple. This recipe doesn’t call for anything crazy, so that means no running to the store for an ingredient you will only use once, which will undoubtedly end up sitting in the back of your pantry for the years to come. I wish I could claim that the recipe below is super healthy, but hey, the truth is, its got processed sugar… sometimes ya gotta splurge. We’re doin our best to find a balance, and when it comes to baking ya gotta do what ya gotta do.
3 flax eggs (1 TBSP ground flax with 3 TBSP warm water = 1 egg)
1 tsp. vanilla extract
1/4 cup grated coconut
1/4 tsp. salt
2 tsp. baking soda
1- 2 tsp. cinnamon
1/4 cup coconut oil
Brown sugar, organic sugar, coconut, vanilla essence, oil, and flax eggs
Flour, Baking soda, Salt and Cinnamon
After blending all ingredients together, your batter should look something like this.
Instructions:
Preheat oven to 350F.
Grease loaf pan
In a blender, pulse the mango for 30 seconds.
Add brown sugar, organic sugar, coconut, vanilla essence, oil, and flax eggs and pulse for another minute.
Mix in the dry ingredients: Flour, Baking soda, Salt and Cinnamon.
Pour into a loaf pan and bake for 55 minutes. Be sure to check the bread with a toothpick to make sure it is cooked through before removing from the oven! Let cool for 10-20 minutes.
Serve warm & enjoy the taste of heaven in your mouth.
Mango Salsa
This recipe has got to be one of my favorite things we have come up with. We ate the entire 2 cup serving of this salsa in one sitting… It’s just too good.
Ingredients:
1 & 1/2 cups of fresh diced mango
1/2 can of black beans (rinsed and drained)
1/2 of an onion (diced)
2 TBSP lime juice (fresh)
3 TBSP chopped cilantro
1 tsp. cumin
1 tsp. salt
1 tsp. chili powder
3 TBSP chopped green onion
1 TBSP finely chopped purple cabbage
Instructions:
Combine all ingredients in a bowl!
Taste! – add salt or lime if needed.
Enjoy!!
^^The mango salsa is pictured above being served with our vegan tacos!! This was literally my favorite meal we have ever made.
The salsa would also be great with chips, as well as on Nachos. It is an extremely versatile food and would pair well with almost anything!
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I hope you guys try this out and enjoy! Be sure to follow the blog on insta!! @brokeblondes 
I hope you guys try this out and enjoy! Be sure to follow the blog on insta!! @brokeblondes 
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