Chickpea Breakfast Scramble Burrito

My favorite breakfast used to be eggs with avocado and salsa, and this recipe is absolutely perfect as a substitute. It’s full of protein, filling, and easy to transport for busy mornings if you want to make it the night before. Just wrap it in foil, refrigerate, and heat it in the morning before you’re ready to eat.

I made the chickpea scramble using this amazing recipe from Fettle Vegan, and added in some chopped spinach as well. I put the chickpea scramble, avocado slices, and salsa in a brown rice wrap and had a big breakfast burrito. YAY.


Ultimate Vegan Baked Potato

I know that you’re thinking potatoes are already vegan, but plain potatoes are boring. Even vegans should be able to add cheese, sour cream, and bacon for some serious comfort food.


1 russet potato

Vegan Cheese Sauce (my recipe here)

Broccoli florets


Put your cashews for the cheese sauce in a bowl with cold water and set aside (if you’re not using cashews, wait until later to make the sauce). Wash the potato and stick a fork in it about 3 times to allow steam to escape. Place it on a tray in the oven at 425F and set a timer for one hour.

Cut up fresh broccoli or use frozen broccoli florets, and place on another tray with foil. Drizzle or brush with olive oil, then sprinkle with salt, pepper, and garlic powder. Place them in the oven and set a timer for 30-45 minutes depending on how crispy you want the broccoli, and take it out of the oven when ready. Cover it with foil to keep warm.

Now, make the cheese sauce in a blender, and set aside in a small bowl.

The potato should be easy to cut open after one hour. If not, let it bake until you can cut it open easily and you can easily mash it on the inside. Once the potato is done, pile on all of your toppings. I like roasted broccoli and cheese sauce on mine, and tofu sour cream and tempeh bacon bits are great additions if you are OK with soy products (my favorite brands are Follow Your Heart sour cream and LightLife bacon). Enjoy!

Vegan Cheeze Sauce (2 Ways)

The most versatile vegan cheeze sauce, without all the stomach aches. Use it for baked potatoes, mac and cheeze, queso, nachos, empanadas…

Option 1: Cashew-based


1 cup cashews, soaked in water for at least 1 hour, then drained and rinsed.

3/4 cup water

1 tsp lemon juice

2 tsp garlic powder

1/4 tsp each of mustard powder, garlic powder, onion powder, salt, pepper, and paprika

6 tbsp nutritional yeast


Throw all ingredients into a blender and blend for 30 seconds or until fully combined and creamy. To heat, place in a saucepan on the stove on medium heat and stir for a few minutes. You can also microwave it, but don’t microwave for longer than 60-90 seconds or it will solidify and burn.

Vegan Mac and Cheese

Option 2: Almond or Soymilk Based

You can use your preferred non-dairy beverage for this sauce.


2 cups almond milk

4-6 tbsp nutritional yeast

1 tbsp coconut oil or vegan butter

1/4 tsp each of mustard powder, garlic powder, onion powder, salt, pepper, paprika, turmeric

pinch of cayenne

3 tbsp potato or cornstarch 


Put the coconut oil in a pot on low-medium heat and let it melt. Pour the 2 cups of almond milk + potato starch into a measuring cup and whisk until fully dissolved. Pour it into the pot with the melted coconut oil and then pour in the nutritional yeast, mustard powder, garlic powder, onion powder, salt, pepper, paprika, turmeric, and cayenne pepper. Stir using a whisk for a few minutes on medium heat until it simmers and thickens, then take off the heat and continue stirring for a minute or two. Use as desired (see my choice in the picture below!).


Option 2 was adapted from Oh She Glows

Chocolate Chip Cookies


1 cup of bob’s all purpose gluten free baking flour

½ tsp baking powder

½ tsp salt

½ cup vegan shortening (Nutiva makes a great one) or coconut oil

½ cup maple syrup

½ tsp vanilla extract

1 tbsp unsweetened apple sauce

¼ teaspoon guar gum

1 cup enjoy life dairy free chocolate chips


Mix all ingredients except chocolate chips in an electric mixer. Once the batter is uniform, add the chocolate chips and mix for 10 seconds. Spoon tablespoon-sized mounds of dough evenly spaced onto parchment paper, and eat any extra dough because the batter has no eggs! Bake at 350F on a cookie sheet for 15-20 minutes. Yields about 15 cookies.