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  • Cantaloupe Spin Matcha Shake

    Cantaloupe Spin Matcha Shake

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    by Kathy Patalsky · updated: · published: · About 2 minutes to read this article. Leave a Comment




    The culinary highlight of most of my workdays is my smoothie break. Fast, easy, delicious, energizing. And I usually whip up my fave matcha (or spirulina!)protein shake. Today I made a tiny change with some delicious results! Check out the recipe..

    Frozen melon. Frozen melon is delicious in smoothies and one of my smoothie secrets. It adds the iciness of ice without adding plain water to “water down” the flavor. Plus it adds some sweetness and healthy nutrients like potassium, vitamin C and more.

    I usually put frozen watermelon in my matcha shake but today I subbed in frozen cantaloupe. It tasted so creamy and “milky” in a delicious dairy-free way. Cantaloupe has a unique creamy melon flavor and when frozen creates some amazing blends. I have a few frozen cantaloupe smoothie recipes in 365 Vegan Smoothies, out July 2nd.

    Give this recipe a try and fall in love with frozen melon…

    ps – be sure to freeze sliced cantaloupe that is RIPE and very sweet. Do a taste test before freezing to make sure your melon is sweet.

    Cantaloupe Spin Matcha Shake


    vegan, serves 1-2

    ½ cup soy or almond milk


    1 cup frozen cantaloupe


    ½ cup frozen watermelon


    1 large banana, frozen


    1 scoop vanilla vegan protein powder


    ¾ – 1 teaspoon matcha powder





    Blend and serve!     If you need to add a few more splashes of non-dairy milk to blend, you may. But using as little liquid as possible ensures a thick shake-like smoothie.

    ps… the cookie in the top photo does indeed have a recipe attached. My best cookie recipe yet!

    About Kathy Patalsky

    Hey there! I’m Kathy, lover of kitty cats, weekend baking, 90’s movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious – and plant-loaded – while sharing some LIFE and conversation along the way.

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  • Vietnamese crispy pancake (banh xeo)

    Vietnamese crispy pancake (banh xeo)

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    The lazy way to make this dish is to buy a ready-made Vietnamese pancake mix from your local Asian grocers. But if you have the time, its just as easy to mix an organic batter from scratch (and avoid the additives). Makes 4 medium sized (entree-sized) pancakes.

    Ingredients:

    • * 2.5 tblsp of vegan fish sauce
    • * 2 tblsp of lime juice
    • * 0.5 tsp of brown rice vinegar
    • * 1 tsp minced red chili
    • * 1 glove chopped garlic
    • * 2 tblsp rice malt

    Instructions:

    1. Put all the sauce ingredients into a jar, stir with a fork until the rice malt starts to dissolve, then put on the lid and shake to combine. Set aside.
    2. To make your batter: whisk all the flours together, plus the sea salt and tumeric (whisking being the cheat's way to sift), then stir in the coconut milk and shallots using a fork.
    3. Heat non-stick frying pan or wok at medium heat and coat well with one tablespoon of oil.
    4. Add ¼ cup of the batter to the centre of the pan, and quickly lift and turn the sides of your pan to make a spiral of batter around the centre. Add another ¼ of a cup to fill in any holes and go around the outside of your pancake. Quickly, while the batter is still wet, place some carrot and mushroom pieces on the pancake (around 6 carrot and 4 mushroom pieces).Use a spatula to lift the edges of the pancake while it is cooking, and check its not sticking to the pan; add more oil if needed. When the pancake batter is completely cooked through, lay 3-4 tofu pieces and a small handful of beansprouts over one half of the pancake. Put your spatula under the other half and flip on top of the beansprouts and tofu. Every second pancake, you'll need to another tablespoon of oil to avoid them sticking to the pan.
    5. Slide the pancake onto a plate to serve, with generous portions of mint, basil and coriander leaves on the side, plus the dipping sauce.

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  • Vegan Peach Pancakes

    Vegan Peach Pancakes

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  • Vegan Nachos

    Vegan Nachos

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    Modified: · Published: by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    These homemade loaded Tofu Nachos have spicy tofu, vegan nacho cheese sauce, and all your favorite toppings baked on a sheet pan.

    Vegan Nachos on a sheet pan.

    Look no further, these Tofu Nachos are the recipe for you! They are loaded with spicy tofu, creamy tofu nacho cheese sauce, chopped avocado Kalamata olives, cherry tomatoes, and sliced jalapeño.

    Nachos are like snowflakes. Each loaded chip is unique and different than the next.

    The key is to layer the nachos so that you’ll get a bite with the ingredients each time. You don’t want to end up with a naked chip.

    That would be an epic nacho failure. Okay, that’s a bit drastic, but it really is as easy as layering the nachos properly to get the best results.

    Whether you eat these nachos as an appetizer or a meal, you’ll fall in love with them! They are healthier than traditional nachos, but satisfying enough that you wouldn’t know it.

    You could make these with baked tortilla chips for an even healthier version.

    Jump to:
    • ❤️ Why You’ll Love Them
    • Are Nachos Vegan?
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage
    • 💭 Tips
    • 📖 Variations / Additions
    • 🌮 Other Vegan Mexican Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You’ll Love Them

    • You can make them to your liking. Want spicy nachos? Use a serrano pepper instead of a jalapeño. Want mild nachos? Use mild salsa instead of spicy.
    • They’re perfect for game day or a fun weeknight meal.
    • They’re healthier than traditional nachos, but you’d never know it!

    Are Nachos Vegan?

    These nachos are made with tofu nacho cheese sauce and tofu taco meat, making them completely vegan.

    🧾 Ingredients

    Nacho ingredients on a cutting board with labels.
    • Tortilla chips: Use your favorite. I like Siete grain free tortilla chips because I have a corn intolerance. They are gluten-free and corn free.
    • Tofu nacho cheese sauce: Is spicy cheesy and creamy. Use it or your favorite vegan nacho cheese sauce. You could also use store-bought vegan cheese.
    • Spicy tofu meat: Adds a spicy meaty texture. You could also use walnut meat with taco seasoning, store-bought vegan crumbles, soy chorizo or beans.
    • Avocado: You could also use homemade guacamole.
    • Kalamata olives: You could also use green olives or leave them off.
    • Cherry tomatoes: Plum tomatoes or grape tomatoes would also work.
    • Jalapeño: For less spice, leave out the seeds and ribs. For even more spice, use a serrano pepper. When I updated this recipe I used a serrano because my local grocery store was out of jalapeños. Even though I like spicy foods it was too spicy for me and I ended up picking them off. Pickled chili peppers would be good choice for even milder nachos.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    5 Secrets to Transforming Tofu

    Maple Dijon Baked Tofu Sandwich

    FREE 5 part email series to help you cook tofu like a pro.

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    🔪 Instructions

    Collage photo of tortilla chips with nacho cheese on a parchment paper lined baking sheet, then tofu taco filling added, then tomatoes, avocado, serrano pepper, and avocado added, last more tortilla chips layered on top.

    Step 1: Spread ½ the tortilla chips out on a parchment paper lined baking sheet. Spoon ½ the Tofu Nacho Cheese Sauce on chips.

    Step 2: Spoon ½ the Spicy Tofu on top.

    Step 3: Sprinkle chopped avocado, sliced Kalamata olives, chopped cherry tomatoes, and sliced jalapeno on top.

    Step 4: Build the 2nd layer of nachos by repeating the process with the rest of ingredients on top of the 1st layer. Bake at 325° for 10 minutes.

    Nachos on a parchment paper lined baking sheet.

    🥡 Storage

    The tofu taco meat will last up to 5 days in an airtight container in the fridge. The vegan cheese sauce will also last up to 5 days in an airtight container in the fridge.

    💭 Tips

    • Make the crumbled tofu first. It can even be made the day before to make things easier.
    • Chop the Kalamata olives, cherry tomatoes, and jalapeño next. Chop the avocado right before serving since it oxidizes easily.
    • Spread tortilla chips on a parchment lined baking sheet.
    • Now you’re ready to make the tofu nacho cheese sauce. While it’s hot, spread half of it on the tortilla chips.
    • Sprinkle ½ of all the ingredients on top of the nacho cheese sauce.
    • Spread another layer of tortilla chips on top of the first layer along with the rest of the ingredients.
    • Bake for 10 minutes to warm everything up.
    • Serve the nachos on the sheet pan or transfer them to a plate by picking them up by the parchment paper and gently moving them.
    • This recipe calls for only ½ cup crumbled tofu and a ½ batch of tofu nacho cheese sauce. My advice is to make a full batch and either make more nachos the next day or some tacos.

    📖 Variations / Additions

    • Black beans
    • Mexican Restaurant Style Salsa
    • Fresh Serrano Salsa
    • Salsa verde
    • Onion
    • Hot sauce
    • Guacamole
    • Sliced avocados
    • Vegan sour cream
    • Soy chorizo
    • Green chiles
    • Cilantro
    • Chopped lettuce
    • Lime juice

    🌮 Other Vegan Mexican Recipes

    Tofu Nachos close up.

    If you tried this Tofu Nachos Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    These loaded nachos are a fun appetizer or meal. They’re perfect for a Super Bowl party!

    📋 Recipe

    Tofu Nachos

    These homemade loaded Tofu Nachos have spicy tofu, vegan nacho cheese sauce and all your favorite toppings baked on a sheet pan.

    Course Appetizer

    Cuisine Mexican inspired

    Diet Gluten Free, Vegan, Vegetarian

    Prep Time 5 minutes

    Cook Time 10 minutes

    Total Time 15 minutes

    Servings 4

    Calories 657kcal

    Instructions

    • Preheat oven to 325°F.

    • Spread ½ the tortilla chips out on a parchment lined baking sheet. With a tablespoon, spread ½ the Tofu Nacho Cheese Sauce on chips. Sprinkle ½ the Spicy Tofu, chopped avocado, sliced Kalamata olives, chopped cherry tomatoes, and sliced jalapeno on top.

    • Next, build the 2nd layer of nachos by repeating the process with the rest of the ingredients on top of the 1st layer. Bake at 325°F for 10 minutes.

    Notes

    The tofu taco meat will last up to 5 days in an airtight container in the fridge. The vegan cheese sauce will also last up to 5 days in an airtight container in the fridge.

    Nutrition

    Calories: 657kcal | Carbohydrates: 82g | Protein: 12g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 513mg | Potassium: 360mg | Fiber: 9g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 7mg | Calcium: 169mg | Iron: 2mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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  • Arroz Brasileiro (Brazilian Rice)

    Arroz Brasileiro (Brazilian Rice)

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    Ingredients:

    • cilantro , to garnish
    • salt , to taste
    • 1 1/2 cups rice
    • tomato , wedges to garnish
    • 3 cups hot chicken broth (to make this vegetarian or vegan I use 3 cups hot water and 3 full tsp of Mckays Vegan Chicken seaso)
    • 1/4 cup olive oil
    • 10 ounces Italian plum tomatoes , canned drained and chopped
    • 2 onions , finely chopped

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  • Vegan Olive Tapenade

    Vegan Olive Tapenade

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    Vegan olive tapenade is a great spread to serve with crackers for an easy gourmet appetizer or hors d’oeurves for any party where you’re expecting vegetarian or vegan guests (or just guests who like good food!). This simple and easy homemade olive tapenade recipe uses two kinds of olives to give a pleasing color combination to the dish.

    Olive tapenade can be served in a small dish alongside your favorite crackers, flatbread or toasted slices of baguette, or use it to top off some homemade hummus for a layered dip with a beautiful presentation. It’s the perfect starter for a summer lunch or dinner on the patio or poolside. You can also enjoy it with a glass of chilled white wine.

    Some more ideas for using up homemade tapenade? Putting olive tapenade on bread adds a lovely zing to vegetarian sandwiches, or you can also toss it with pasta for hot or chilled noodle dishes.

    This recipe is both vegetarian and vegan and can be prepared in just a few minutes using a food processor or a knife to mince the ingredients finely.


    Cook Mode
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    • 1/2 cup black olives

    • 1/2 cup green olives

    • 1 tablespoon capers, optional

    • 2 cloves garlic

    • 2 tablespoons olive oil

    • 1 teaspoon lemon juice

    • 1/4 teaspoon freshly ground black pepper, or to taste

    1. Gather the ingredients.

      The Spruce 

    2. If you’ve got a food processor, you can process all the ingredients for a few seconds. Don’t process too finely, since tapenade should not be completely smooth, but more of a thick and chunky paste. Of course, you can also process it to whatever texture you prefer.

      The Spruce 

    3. Serve the tapenade with crackers, flatbread, baguette, or slices of toasted artisan bread.

      The Spruce 

    4. Enjoy.

    Tips

    • Place it in a small bowl with a butter knife for guests to top the bread or crackers. 
    • If you don’t have a food processor, finely mince the olives and garlic, then combine with all the other ingredients, mixing well.
    • Also, consider using it to top hummus and add a layer of flavor, or mix it in with hummus for a dip.
    • Olive tapenade doesn’t have to be refrigerated before serving, but you should refrigerate any leftovers. You can use it for a few days after preparation if you keep it cold. 
    Nutrition Facts (per serving)
    31 Calories
    3g Fat
    1g Carbs
    0g Protein

    ×

    Nutrition Facts
    Servings: 16
    Amount per serving
    Calories 31
    % Daily Value*
    3g 4%
    Saturated Fat 0g 2%
    0mg 0%
    141mg 6%
    1g 0%
    Dietary Fiber 0g 1%
    Total Sugars 0g
    0g
    Vitamin C 0mg 1%
    Calcium 8mg 1%
    Iron 0mg 1%
    Potassium 6mg 0%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

    Rate This Recipe

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    It’s not the worst.
    Sure, this will do.
    I’m a fan—would recommend.
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    Thanks for your rating!

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  • Cherry Blueberry Smoothie

    Cherry Blueberry Smoothie

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    Ingredients:

    • * 15 cherry
    • * 1/3 cup blueberry
    • * 1/2 cup vanilla yogurt (use dairy free if vegan)
    • * 1/2 c light almond milk
    • * 1 scoop plant head protein powder
    • * 5-6 ice cube

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  • Vegan Scalloped Potatoes

    Vegan Scalloped Potatoes

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    These Vegan Scalloped Potatoes are also gluten free, soy free, egg free and nut free.


    Hi Guys! Do you have your menu planned for Easter? If not, here’s an easy dairy-free scalloped potato recipe. This is my go-to side dish for Holidays. It is one of those classic comfort foods that seems super fancy, but it’s so easy you can make it on any weeknight too! My Grandma taught me how to make Scalloped Potatoes and it was not hard to make some adjustments for my allergies.

    scalloped potatoes with text

    My Grandma always said the key to making these taste good is to go HEAVY on the salt and pepper. Salt is kind of obvious since potatoes eat up salt. Even if you’re not a huge pepper personally normally, you’ll be happy to add a lot to these. It really just adds a rich flavor to the potatoes.  I also added nutritional yeast to add to that rich flavor. Without real dairy and butter, I found it needed a little something. Nutritional yeast is that perfect little something. It has such a cheese-like flavor, it goes great with this dish.

    Layering the Ingredients

    This dish is so simple because all you have to do is keep layering the ingredients until you run out of potato slices. I suggest having all your ingredients out and ready with spoons so you can keep moving through each step.

    1. Sprinkle with little pieces of dairy free butter

    scalloped potatoes topped with dairy free butter
    1. Sprinkle with little pieces of dairy free butter

    2. Sprinkle with your flour, salt, and pepper

    scalloped potatoes with flour
    2. Sprinkle with your flour, salt, and pepper

    3. Last pour on your dairy-free milk

    Continue layering all of your potatoes with butter, flour, salt, and pepper. When you get to the top sprinkle on your Nutritional Yeast Seasoning  and pour on your milk.

    last shot of scalloped potatoes
    3. Last pour on your dairy free milk

    final shot of scalloped potatoes

    Vegan Scalloped Potatoes

    These vegan scalloped potatoes are perfect for any special meal. They are buttery, thick and slightly creamy. They have an amazingly rich flavor that goes great with any type of meat or veggie. 

    Prep Time24 minutes

    Cook Time35 minutes

    Total Time59 minutes

    Course: Side Dish

    Cuisine: American

    Servings: 4 people

    Calories: 311kcal

    Author: Emily Meyer | Eat or Drink

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    • Preheat your oven to 425°F.

    • Slice your potatoes into circles that are about 1/4 of an inch thick.  Put the first layer of potatoes into your baking dish. You want them slightly overlapping so that there are no large holes.

    • Put about 1/4 of your butter, flour, salt, and pepper onto the first layer of potatoes. Then put another layer of potatoes on top of that and repeat. Continue until your pan is full.

    • On top of the final layer of potatoes, only put on the butter, salt, pepper, and nutritional yeast. No more flour on the top. Then pour on your milk.

    • Bake in the center of your oven for about 25 – 40 minutes or until the top layer of potatoes is slightly brown and a butter knife can easily be inserted into all layers of potatoes.

    Calories: 311kcal | Carbohydrates: 41g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 803mg | Potassium: 1017mg | Fiber: 7g | Vitamin C: 25.8mg | Calcium: 162mg | Iron: 7.8mg

    finished vegan scalloped potatoes

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  • Bold Vegan Chili

    Bold Vegan Chili

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    So bold, even a meat eater wont care that it’s meatless!

    Submitted by
    TVESTA

    Updated on April 4, 2025

    Total Time:

    4 hrs 20 mins


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    Ingredients


    Original recipe (1X) yields 8 servings

    • 1 (12 ounce) package vegetarian burger crumbles

    • 3 (15.25 ounce) cans kidney beans

    • 1 large red onion, chopped

    • 4 stalks celery, diced

    • 2 red bell peppers, chopped

    • 4 bay leaves

    • 2 tablespoons hot chili powder

    • 3 tablespoons molasses

    • 1 cube vegetable bouillon

    • 1 tablespoon chopped fresh cilantro

    • 1 teaspoon hot pepper sauce

    • salt and pepper to taste

    • 1 cup water

    • 3 tablespoons all-purpose flour

    • 1 cup hot water

    Directions

    1. In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.

    2. Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.

    Nutrition Facts (per serving)

    256 Calories
    3g Fat
    41g Carbs
    18g Protein
    Nutrition Facts
    Servings Per Recipe
    8
    Calories
    256
    % Daily Value *
    Total Fat
    3g     		4%
    Saturated Fat
    0g     		2%
    Sodium
    690mg     		30%
    Total Carbohydrate
    41g     		15%
    Dietary Fiber
    13g     		48%
    Total Sugars
    7g
    Protein
    18g     		36%
    Vitamin C
    55mg     		61%
    Calcium
    111mg     		9%
    Iron
    6mg     		31%
    Potassium
    366mg     		8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Vegan French Toast

    Vegan French Toast

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    “This is so delicious that most people I have made it for prefer this to the egg variety.”

    Ready In:
    21mins

    Ingredients:
    7

    • 1

      cup soymilk
    • 1

      teaspoon cinnamon
    • 1⁄2

      teaspoon vanilla
    • 1⁄4

      cup peanut butter
    • 2

      tablespoons flour
    • 6

      slices bread
    • 1⁄2

      teaspoon oil (for cooking)

    directions

    • combine soymilk, cinnamon, vanilla, peanut butter and flour in a medium sized bowl, whisking till smooth.
    • heat oil in a pan (low-medium).
    • dredge bread in mixture and cook till brown on each side (about 2 minutes for the first side, 1 for the second).
    • serve with maple syrup and enjoy.

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    RECIPE SUBMITTED BY

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    i live in New York although i am from North Carolina. i have a passion for vegan cooking, and am a graduate of the Natural Gourmet School of Cookery. i also am a vegan/vegetarian pricvate chef in the NYC area. if you are interester please email me vegchef@gmail.com

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