Colorful Home Cooking with Gabrielle Reyes by The Striped Heart

one great vegan presents

with

120+

Gabrielle Reyes Music Infused Recipes

TO HEAL YOUR BODY & FEED YOUR SOUL

Over

60 videos & songs

PLANT-BASED | GLUTEN-FREE | SOULFUL

F L A V O R T A S T I C !

PHOTOGRAPHY BY ACE ANDERSON | @ACESHOTTHAT PRODUCED BY THE STRIPED HEART | THESTRIPEDHEART.COM

Contents

Contents Introduction

pg 8

Hello + Welcome Vegan Journey Performance Journey Food Philosophy Style Of Cooking Thank You + Enjoy

Getting Started pg 24 Tips & Tools Special Ingredients Seasoning Guide

Acapella Appetizers

pg 28

Deep-fried Mashed Potato Balls Cheesy Corn Fritter Fries Elote Avocado Dip Caribbean Spice Salsa Coconut Queso Cauliflower Wings + Trio Of Sauce Loaded Potato Bites Happy Hummus Dip Three Ways Caribbean Purple Potatoes

Contents Melodic Meals

pg 58

Coconut + Sausage Jambalaya Jamaican Mushroom Oxtail Chickpea + Jackfruit Curry Haitian Jackfruit Enchiladas Veggie Coconut Curry Caribbean Spice Tostadas One Pot Caribbean Curry Bean + Cheese Taquitos Loaded Cheesy Nachos Baked Bean And Avocado Nachos Bbq Jackfruit Tacos Southwestern Stuffed Avocados Bold Beef + Bean Tacos Sweet Potato Chili Tostada Avocado Toast Bbq Bean Chili Cauliflower Queso Flatbread Beyond Layered Lasagna Avocado Zoodle Pesto Spaghetti With Hearty Walnut Marinara Creamy Spinach Pasta Shells Zoodle Mushroom Marinara Vegan Chicken Noodle Soup Rawesome Rawsagna Creamy Alfredo With Meatballs Stacked + Grilled Veggie Pizzadilla Vegan Fried Chicken Crispy Mushroom Steak Lazy Day Mac And Cheese

Cheesy Burger Salad Barbecue Mac And Cheese Rainbow Chickroom Sandwich Cheesy Butter Noodles Cajun Breakfast Egg Muffins Sweet Potato Toast Three Ways Jamaican Stuffed Sweet Potato Soul Stuffed Potato Fajita Stuffed Sweet Potato Bangin Breakfast Bowl Potato + Chickpea Protein Bowl Sweet And Spicy Rainbow Bowl Loaded Taco Bowl Bountiful Buddha Bowl Black Bean + Beef Burrito Bowl Caribbean Blessing Bowl Thai Spice Stir Fry Tuna Salad Sandwich Teriyaki Mushroom Lettuce Boats Rainbow Tuna Summer Rolls Thai Spice Rainbow Rice Lobster Roll Lettuce Cups Mediterranean Falafel Feast Raw Collard Protein Wrap Strawberry Spinach Salad Soul Stuffed Butternut Squash Spooky Pumpkin And Potato Soup + Grilled Cheese Happy Harvest Salad Beautiful Butternut Mac + Cheese

Contents Soulful Sides

pg 224

Green Bean Casserole Magical Mashed Potatoes Southern Black Eyed Peas Blessed Baked Beans Zesty Rice Radical Rice Bacon Eggless Ackee Satisfying Caesar Salad Perfect Pasta Salad Creamy Broccoli Coleslaw Colorful Crunch Slaw Sweet Potato Stuffing Curry Smashed Sweet Potatoes Roasted Potato Wedges Easy Gluten-free Flatbread Cheesy Buttery Popcorn

Sassy Sauces

pg 258

Creamy Avocado Dipping Sauce Lime Crema Great Sauce Righteous Ranch Dip Spicy Peach Salsa Fresh Tomato Salsa Fresh Egyptian Dressing Peanut Dipping Sauce Teriyaki Sauce No-Honey Mustard Dressing No-Oil Herbed Vinaigrette Pumpkin Spice Caramel

Jamminâ&#x20AC;&#x2122; Juice pg 266 Every Day Celery Juice Mango Magic One Jar Chia Seed Pudding Pb & J Smoothie Bowl Watermelon Refresher

Contents

Singin’ Sweets pg 270

Plant-based

Caramel Covered Chocolate Chunk Brownies Stuffed French Toast In A Mug Summer Berry Crisp + Coconut Cream Cinnamon Spice Churros Peanut Butter + Chocolate G-Bars Strawberry Cheesecake Stuffed French Toast Perfect Chocolate Chip Cookies No-Bake Trail Mix Cookies Peanut Butter + Jelly Ice Cream Bars Strawberry Cheesecake Icecream Bars Coco Peanut Butter Balls Raw Vegan Doughnut Holes Ginger Beer Bites Cranberry Chocolate Bars Spice-Stuffed Dates Coco Cookie Dough Truffles Popcorn Covered Caramel Apples Cinnamon Spice Chocolate Chunk Muffins Pumpkin Spice Cake + Cream Cheese Frosting Chocolate + Pumpkin Waffles Pumpkin Spice Cheesecake Bites Marshmallow Pumpkin Treats Pumpkin Pie Spice Bites Pumpkin Spice Swirl Chocolate Bark

Breakfast Bagel Sausage Slider Bangin’ Blt Bagel Burger Sausage Mushroom Penne Pasta Fried Dumplings

Date Night Ideas

pg 326

pg 340

Trail Mix Mixer Pizza Party Chocolate Strawberry Surprise

Diet & Daily Routine pg 348 Skin Care Secrets Intermittent Fasting + Fitness

Hello & Welcome

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ello my love and welcome into my colorful kitchen! Gabrielle Reyes here and I’m so thrilled to take you on a tasty and totally tuneful

journey within this Musical Cookbook jam-packed full of my favorite songs, meals, tips, tricks, special ingredients, guides, and words of truth to help you live a rainbowtastic life while you heal your body and feed your soul. The collection of recipes, photos, and songs you are about to experience have been gathering in my mind as well as in my beloved husband Ace’s hard drive since 2011 and it has been such a blessing getting to spill out all of our favorite meals + memories from the years of cooking up a sensational storm. A little bit about me: I’m Gabrielle Reyes or also known as One Great Vegan and I am an award-winning singer, actress, chef, and host of The Colorful Home Cooking Show. I tour the world with my Colorful Cooking Classes where I share my favorite plantbased, gluten-free, and favor-full recipes + tips to create vibrant dishes through music and songs. I absolutely love hosting my live-streaming lyrical cooking classes every Saturday so everyone across the globe can learn how to create epic, plant-based meals from the comfort of their own home.

hen 2020 began, I had no idea what kind of growth, challenges, or honestly what kind of direction my path would take me on. But through

it all, I knew I needed to sing my song, do my dance, and speak my truth! Recently I have been blessed to have been featured DESIGNED BY THESTRIPEDHEART.COM

in the Oprah Tour, Food Network, The New York Times, Buzzfeed Tasty, Popsugar, Thrillist, CBS, Delish, Tastemade, PETA, Broadway World, LIVEKINDLY, VegNews Magazine, VEGWORLD Magazine, Yahoo News, and The Feedfeed. The blessings truly overflow, and the future is glowing bright! I specialize in allergen-free food and multicolored meals! My philosophy is to feed others sustainably sourced, nourishing, and of course, mouth-watering eats that help you get your glow on and keep you vibing in the kitchen. I absolutely can’t wait for you to get cooking, sing up a flavortastic feast, and dive into Colorful Home Cooking with Gabrielle Reyes!

My Vegan Journey

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y journey to veganism was my journey to living my most genuine passion! I was born in San Diego to my mother, a Haitian immigrant

turned nurse, and my father, a Puerto Rican-Swedish computer engineer and loveable goofball. My father, being the true performer that he was, taught me how to sing, dance, live my brightest life, and ultimately I had my first ever vegan meal with my Dad when I was 12 years old. My parents, older sister, and I eventually moved to Dallas-Fort Worth, Texas, for my Father’s University job, and I grew up the majority of my childhood in Arlington, Texas. However, I feel like I’ve always had a California state of mind. Unexpectedly, my father was killed when I was 17 years old, and I was adopted by my best friend’s parents, who took me in with love and unending compassion. My father’s sudden passing inspired me to pursue my true passion of becoming an actress, so after high school, I studied performance and nutrition in Oklahoma for my BFA. However, during my first year of college, I was severely struggling with bulimia, body dysmorphia, binging, purging, withholding food, and all of the toxic negativity that comes with hating your body. I was quickly spiraling into a path of self-loathing and deadly destruction, but then one da y after binging and gorging

myself at a huge football tailgate with my family and friends, I woke up that next morning and decided to be 100% vegan! Literally, just like that. I simply knew that I could not put death into my body anymore if I was going to ever truly love myself again. After I had made this life-altering decision to thrive as a vegan I never looked back my love! I knew now that I was a changed human who could not be ignorant of my connection with the earth, and that I had a newfound respect for all life that inhabits our beautiful planet. Through College, I began cooking and experimenting with colorfully

recipes

daily

while

hosting

dinner parties for my roommates, friends, family, and colleagues. And during those years, living a healthier vegan life gave me the confidence to move to Los Angeles for a year acting, interning, auditioning, working for Buzzfeed, meeting really dope artists, and truly testing the waters before I graduated from University. After college, I was offered a job as an actress and singer at the Tony-Award Winning Dallas Theater Center and was thrilled to accept my first professional position as a performer right after graduation. During my time I had the joy of working with endless acclaimed performers, playing on Broadway stages, performing countless roles, and I also met my beloved best friend, husband, and

business

partner,

Ace

Anderson

through our mutual involvement in the vibrant theater community. With the

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unending support from my husband Ace, we

foods and creative cuisines regularly. A big shift

started my catering company, One Great Vegan

happened in my joyous journey when we first

in Dallas, Texas and for three years I worked as

started One Great Vegan, and I got to do a news

a private traveling chef while also performing in

segment for CBS that motivated me to start my

feature films, TV shows, commercials, and plays

own cooking show that I now host online. For me,

throughout Texas, California, Louisiana, and New

living a vegan life and eating a plant-based diet

York. Cooking for hundreds of different clients

gave me the ability to reach my highest potential

across the country and teaching cooking classes

by teaching and healing others with a song,

for thousands of hungry audiences taught me

supper, and smile. I absolutely adore sharing my

how to create a multitude of different, fabulous

soulful recipes and silly songs with the world, so since Ace and I created my Colorful Home Cooking Show, Iâ&#x20AC;&#x2122;ve had a blast producing musical recipes, teaching my cooking classes, creating for brands and businesses, hosting dinner parties with my beloved renaissance husband, and helping billions of people feel fierce + eat like royalty every single day all while healing the world with every bite.

Music: FOOD FOOD FOR FOR THE THE SOUL SOUL

o doubt, music and food make

we create music every single day (literally

perfect harmony! Since I could

about every single thing!) and we just can’t

open my mouth to speak I’ve

help but jam out when we are digging into

been belting out loud from the organ of my

some delicious and nutritious plant-powered

soul in church choirs, musicals, and touring

meals. So why music? Well, no matter where

the country singing my song, doing my

you go, music is the universal love language

dance, and speaking my truth in thousands of

that transcends all races, cultures, and physical

performances. Naturally, It just made sense for

boundaries. Singing and making music is a

me to infuse my colorful recipes with a concerto

celebration within itself because the sound

of soulful songs and jammin jingles. So when

doesn’t have to be perfect, pristine, or perfectly

I began my Cooking Show with my husband

on pitch to be an expression of raw jubilation.

and started to sing a few songs here and there

Instead, the call to move, groove, and sing

in each episode, it was easy to keep the groove

aloud is an energy that lives within each and

going when the food was so freaking good

everyone of us and I believe that my purpose

every time! Ace Anderson being the beatbox

on this earth is to bring the world together

and music master that he is, had no trouble

through the healing power of music and

vibing with me and adding the rhythm to my

plants that are cooked with unconditional love!

rhyme with his endless production skills. Now,

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PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ

My Food Philosophy

n 2011, while in college, I suffered from intense Body Dysmorphia, Bulimia, skin + intestinal issues, and genuinely hated

my body. I was at the lowest of low, jumping into College, and didnâ&#x20AC;&#x2122;t foresee the situation getting any better anytime soon. Fortunately, in my first year of college, all of that changed. After a big Football Tailgate Party binge where I left feeling guilty and overstuffed, I decided, from that day forward, I would eat 100% plant-based because I didnâ&#x20AC;&#x2122;t want to hate myself, but instead, I wanted to take control of my life finally. After I decided to eat vegan, I started cooking sensational, vibrant meals every day using my knowledge from my Nutrition Classes in College. It was also useful to apply what I learned growing up watching my mother and father cook classic Caribbean, Latin, and American dishes for the family. In 2016, when I started my professional acting career, I began teaching Cooking Classes and creating recipes to share with private clients and friends. Then, my husband encouraged me to brand my business, and we created One Great Vegan. He made a logo, a website, made it live, and we launched it into the universe, creating and cooking for clients all across the country!

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My Food Philosophy

y goal as a chef has always been to nourish

billions

people with multicolored flavorflare and astonish tastebuds with textures, seasoning, and unique ingredients that recreate the most delectable dishes. To me, a fabulous feast of a meal is made up of four key elements: Carb, Meaty, Fresh, and Cheesy. With these four powers combined, you can create the ultimate pizzas, tacos, sandwiches, bowls, and really anything that your hungry heart desires! I also challenge myself to create cuisine that

100%

gluten-free

and

vegan but still has the satisfying experience you get when you dig into a hearty and home-cooked 18

My Food Philosophy meal. If we’re being completely

to correctly measure my meals

honest, most of the people I feed

in rations that made sense for

or who try my recipes have no clue

my height, weight, and activity

that the food is entirely vegan and

level. I was eating far more food

that it is simultaneously healing

than I needed because I still

their bodies with every bite! Since

had that lingering bing-purge

I have dealt with intense toxic

mentality when I struggled with

behavior and severe dysmorphia,

Bulimia and was still stuffing

I’ve learned that a healthy diet is

myself

silly

pretty

regularly.

is a different meaning for every

Honestly, this was a pretty big

single person. I used to punish

issue for me for five years until I

myself

“unhealthy”

discovered intermittent fasting.

food by starving myself days at

I realized that my body thrives

a time, thinking that restricting

when I consume a 100% plant-

myself would give me the life I so

based diet, where I feast between

desired. But through my journey

12 PM - 6 PM and then allow my

of learning how to be an intuitive

body to completely digest for the

eater (or heck, just someone who

rest of the day. This style of eating

really appreciates their body and

keeps me full, fueled, but never

enjoys yummy food!) I’ve learned

overstuffed! These days I also like

that in order to have a healthy

to eat 60% Raw Foods and 40%

diet and true peace of mind, it’s

cooked foods to make sure that

essential to focus on eating a

I’m getting in all the nutrients

full rainbow of ingredients and

that I need from Celery Juice, Kale

allowing some space in your daily

Salad, and Cabbage Slaw while

diet for the treats and sweets

also saving some room for those

that you desire. I also found that I

French Fries, Cakes, and Cheesy

struggled so much with my body

Burgers that I crave. Like I said, it’s

image and my relationship with

all about balance, baby!

for

eating

all about balance and “healthy”

food because I didn’t understand portion control. I didn’t know how

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A Great Style Of Cooking

y style of cooking brings the spirit

any recipe genuinely come to life by starting a

and soul back into the kitchen

dish by sautéing Onions and Oil or Vegetable

with catchy, original songs, goofy

Broth, Vegan Butter, and Aquafaba. Seriously, if

antics, and drool-worthy recipes! I love to groove

you have no idea what to cook, start with these

out while cooking up delicious dishes, and I also

ingredients and throw in whatever additional

appreciate rooting myself in truth and comforting

Vegetables, Plant Protein, Carbs, and Seasoning

flavors as a Chef. My songs are sure to make you

that you have available. Do you want to know

smile, and the colorfully delicious recipes will

something wild? My favorite group of people to

have you literally begging me for more. Since I

cook for are actually people who typically don’t

started cooking vegan in 2011, I’ve specialized in

enjoy eating nutritious + healthy food because I

Colorful Home Cooking, a blend of my obsession

absolutely love seeing the reaction on their faces

with deep, decadent flavors, vibrant ingredients,

when they find out that the delicious soul food

and soulful comfort food that encompasses

meal they just devoured was 100% plant-based!

all shades of the rainbow! I also have been

The style of multicolored, lyrical cuisine that

blessed to have trained as a performer, singer,

I share with you, my love, is my way of getting

dancer, and actress since I was able to recite the

everyone to enjoy their vegetables, ultimately

alphabet. Combining my passions, I always get

eating more plants that benefit the body and

my dinner guests grooving and feasting with

the planet! Through the years, I have thoroughly

my vividly musical recipes. These days I love to

enjoyed helping my clients, family, friends, and

fuse my songs with supper to teach everyone

followers get in shape, clear their skin, reverse

that eating plant-centric can be irresistibly tasty

their health issues, find a passion for cooking,

and help your body thrive. One of my mantras

and even find their soulmate all from eating the

is, “Cooking is easy and fun when you sing.

rainbow!

Onions and Oil can make anything”. What I’ve learned about cooking is that you can make

Thank you & enjoy, my love!

eady to get glowing? I hope that these 129-recipes, which are so near and dear to my heart, nourish you, put a smile on your

face, and bring a bit of joy to your belly. These dishes are for you to share with the ones you love, and I know that the colorful home-cooked meals in this book keep me feeling my best and have my family and me craving more and more every time. For me, I’ve found that it’s best to approach a plant-focused diet by ensuring that you’re eating vibrantly instead of focusing on what you “CAN’T” eat, and I’ve learned through my years of eating colorfully plant-based that you can literally recreate any (I repeat) any flavor and texture that you enjoy with 100% plants. Whether you’re plant-based, vegan, vegetarian, omnivorous, or even just plantcurious, I believe at the end of the day it is everyone’s journey to eat more plants by cooking them to taste irresistibly delicious! Recipe creation is all about focusing my rainbowtastic ideas on recreating classic comfort foods without the top allergens: Meat, Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, and without sacrificing any flavor or texture. I look forward to these delicious recipes and soulful songs helping you transition to a plant-centric lifestyle, aid you to live your healthiest, happiest life, and make you feel like one great vegan. Since healing myself from bulimia and body dysmorphia by eating the rainbow, I have made it my life’s mission to help billions like you heal your body, feed your soul, and get your greatest glow on. Okay! With that being said, I’ll let you get to singing and ferociously feasting on this fierce food, my love. I hope you enjoy all of the musical meals, and thank you for being a part of my lyrical and luscious life!

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G E T T I N G

S TA RT E D

Tips, Tools, & Special Ingredients

eed some help getting going and glowing in the kitchen? Fear no

more, my love! I have compiled a list of the best tools, tips, and special ingredients that will help you create the most epic vegan meals over and over again!

8 1.

QUICK TIPS:

Donâ&#x20AC;&#x2122;t know what to cook? Start off with a large pan, sautĂŠ Onions in Oil, and add in whatever Vegetables, Beans, Plant-Protein, and Seasoning that you want to create a meal. Make Quinoa, Rice, Pasta, Sauces, and Baked Vegetables ahead of time for easy meal prep.

Store chopped Celery submerged in cold water to keep it fresh longer.

Cook Thin Rice Vermicelli Noodles in hot water for a quick Pasta dish.

Soak Dried or Oyster Mushrooms, Jackfruit, or Cauliflower in a Marinade overnight for full flavor.

Microwave Squash and Sweet Potatoes for 5-7 minutes to make them easier to chop up.

Add a splash of Apple Cider Vinegar to any Dip to make it a Vinaigrette.

Freeze Ginger to keep it fresh longer.

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TOOLS:

Spiralizer - to make zucchini, squash, and sweet potato noodles. Mandoline - for making zucchini lasagna sheets and slicing thin vegetables like jicama. Food processor - to create a multitude of walnut meats, dips, and desserts. High speed blender - for sauces, cheese, smoothies, and so much more. Ice cream scoop - to perfectly portion out falafel, cookies, muffins, and other dishes. Whisk - quickly mix together dry and liquid ingredients with ease. Mortar and pestle - use to crush seeds, nuts, and blend seasoning. Kitchen scissors - easily chop green onions, chives, and other fresh herbs. Colander - to strain potatoes, noodles, and boiled vegetables. Microplane grater - easily grate ginger, zest citrus, shred vegan cheese, or grate nutmeg.

SPECIAL INGREDIENTS: Use this to create the ultimate cheesy and umami flavor. Tons of B12 in noosh as well!

Indian Black Salt (Kala Namak) - This salt has sulfur in it and makes anything taste just like eggs.

Dried Mushrooms Soak and season these anytime you want a hearty + meaty texture added to your recipe.

Maple Syrup

This is perfect to replace any dish that would traditionally use sugar. I also add maple syrup into most of my savory and sweet dishes to balance all of the acidic flavors out.

Jackfruit

Seaweed & Kelp

This fruit is great if you want to recreate Pork, Chicken, or Fish recipes.

Use this when you are craving a sensational seafood flavor.

Aquafaba

Liquid Aminos

Chickpea water can be used to replace egg whites in baking and cooking. I love to use aquafaba sometimes in replacement of cooking oil in my recipes as well.

This adds a depth of umami flavor and can be used anyway that you would use soy sauce.

Liquid Smoke Use this to add a subtle smokiness to any hearty dish.

Ackee I love to use canned ackee fruit to replace the color and texture of scrambled eggs for any meal.

Rice Paper Use this to make bacon, chips, rolls, or create the texture of â&#x20AC;&#x153;skinâ&#x20AC;? on your mushrooms, jackfruit, cauliflower and more.

Miso Use this to add depth and umami flavor into your elevated meal.

Tapioca Flour Using this flour is my favorite way to thicken up a cheese sauce or make any fried batter extra crispy.

Coconut Milk Hands down my favorite plant milk that is incredibly versatile to use for a variety of different dishes and culinary cuisines.

Ground Flaxseeds With water, these are great to replace the binding power of eggs in baking and they also add protein + fiber to recipes.

Nutritional Yeast

Seasoning Guide If there’s anything I know about cooking, seasoning is everything when you are making vegan food! For you, my love, I have created a guide to the 15 best mixes, medleys, and combinations of spices that you can use to create the perfect plant-based dish!

Ranch Seasoning

Jerk Seasoning

Poultry Seasoning

Dried Dill (2 Tsp)

Garlic Powder (1.5 Tbs)

Dried Sage (1 Tbs)

Chives (2 Tsp)

Cayenne Pepper (2 Tsp)

Dried Rosemary (1 Tbs)

Nutritional Yeast (3 Tbs)

Smoked Paprika (3 Tsp)

Dried Marjoram (½ Tbs)

Onion Powder (1.5 Tbs)

Ground Allspice (1.5 Tsp)

Onion Powder (1 Tbs)

Onion Flakes (2 Tsp)

Ground Cumin (¾ Tsp)

Garlic Powder (1 Tbs)

Garlic Powder (1.5 Tbs)

Ground Nutmeg (¾ Tsp)

Dried Thyme (1 Tbs)

Ground Cinnamon (¾ Tsp)

Ground Nutmeg (⅛ Tsp)

Dried Parsley (2 Tbs)

Italian Seasoning Dried Basil (2 Tbs)

Dried Oregano (2 Tbs) Dried Rosemary (2 Tbs) Dried Marjoram (2 Tbs) Dried Thyme (2 Tbs) Dried Parsley (2 Tbs) Dried Savory (2 Tbs) Red Pepper Flakes (1.5 Tbs)

Onion Powder (1.5 Tbs)

Dried Thyme (2 Tbs) Dried Parsley (2 Tbs) Coconut Or Organic Brown Sugar (1.5 Tbs)

Curry Seasoning Turmeric (2 Tbs)

Ground Coriander (1 Tbs) Ground Cumin (1 Tbs) Ground Mustard (1 Tsp) Cardamom (1 Tsp) Ground Cloves (1 Tsp) Ground Nutmeg (1 Tsp)

Lemon Pepper Seasoning

Cayenne Pepper (¼ Tsp)

Crushed Black Pepper (1 Tbs)

Chili Powder (3 Tsp)

Onion Powder (1 Tbs)

Smoked Paprika (2 Tbs)

Garlic Powder (1 Tbs)

Coconut Or Organic Brown Sugar (½ Tbs)

Pink Himalayan Salt (½-1 Tsp)

Onion Powder (1.5 Tbs)

Fresh Lemon Zest (3 Tbs)

Dried Parsley (1 Tbs)

Cajun Seasoning Garlic Powder (1 Tbs)

Smoked Paprika (2 Tbs) Onion Powder (1 Tbs) Cayenne Pepper (¼ Tsp) Dried Oregano (1.5 Tbs) Dried Thyme (1.5 Tbs) Red Pepper Flakes (½ Tsp) Coconut Or Organic Brown Sugar (½ Tbs)

Fajita Seasoning Garlic Powder (1.5 Tbs) Cayenne Powder (1 Tsp) Ground Cumin (1 Tsp) Nutritional Yeast (1 Tbs)

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ADD T O TAS T E Pink Himalayan Salt (½-1 Tsp) Black Pepper (¼ Tsp)

PR O C E S S E V E RY T H I N G TO G ETH ER Dried Or Fresh Parsley (2 Cups) Onion Powder Or Fresh White Onion (1 Cup) Clove Powder (1 Tsp) Dried Or Fresh Thyme (2 Tbs) Garlic Powder Or Fresh Garlic (2 Tbs) Lime Juice (3 Tbs) Fresh Or Dried Cilantro (2 Cups) Scotch Bonnet Or Habanero Pepper (½ Tbs)

Jamaican Curry Seasoning

Perfect Parmesan

Ground Coriander (1 Tbs)

P ROCE S S E VE RYT HING TOGE T HE R

Ground Cumin (1 Tsp)

Raw Cashews (½ Cup)

Ground Mustard (1 Tsp)

Nutritional Yeast (⅓ Cup)

Ground Allspice (1 Tsp)

Onion Powder (½ Tbs)

Ground Black Peppercorn (1 Tsp)

Garlic Powder (½ Tbs)

Ground Turmeric (2 Tbs)

Indian Black Salt (⅛ Tsp)

Ground Ginger (½ Tbs)

Southwestern Seasoning

Ground Chili Powder (1 Tsp) Ground Cinnamon (1 Tsp)

Grapeseed Oil (⅓ Cup) Apple Cider Vinegar (1.5 Tbs) Fresh Green Bell Peppers (1.5 Cups)

Smoky BBQ Rub Smoked Paprika (2 Tbs)

Crushed Coriander Seeds (1 Tbs) Garlic Powder (½ Tbs Onion Powder (½ Tbs)

Chipotle Seasoning

Garlic Powder (1 Tbs) Chili Powder (½ Tbs)

Onion Powder (1 Tbs) Smoked Paprika (2 Tbs)

Crushed Chipotle Pepper (¾ Tbs)

Ground Cumin (½ Tbs)

Chili Powder (1 Tbs)

Chipotle Powder (½ Tbs)

Smoked Paprika (1 Tbs)

Dried Cilantro (½ Tbs)

Ground Cumin (1 Tsp) Garlic Powder (2 Tsp)

Pumpkin Spice Seasoning

Dried Oregano (1 Tsp) Ground Coriander (1 Tsp)

Dried Thyme (1 Tbs)

Ground Cinnamon (2 Tbs)

Red Pepper Flakes (½ Tsp)

Haitian Epis Seasoning

Ground Nutmeg (½ Tbs)

Organic Worcestershire Sauce (½ Tbs)

Ground Ginger (1 Tbs)

Liquid Smoke (¼ Tsp)

Ground Clove (½ Tsp) Dried Orange Peel (½ Tsp)

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Acappella Appetizers Seasoning is everything when you’re making vegan food! Party Time! Impress your guests time and time again with these nine scrumptious appetizers bursting with flavor in every bite. I’ve gathered together my favorite shareable recipes and colorful creations for you to serve up when it’s time to celebrate. These dishes are easy to make in a snap so let the good times roll and cook up some A Cappella Appetizers!

Colorful Home Cooking with Gabrielle Reyes

Deep-Fried Mashed Potato Balls Time

Method

45-60 MINS

FRYING

Serves

5-8 FRIENDS

N U T F R E E • K I D - F R I E N D LY • T R E AT Y O U R S E L F • H O L I D AY

Recipe Lyrics

Instructions

DEEP-FRIED MASHED POTATO BALLS

Heat the grapeseed oil in a large pan to prepare to deep fry the potato balls.

Cut the vegan cheddar cheese slices into ½ inch cubes.

In a large bowl combine the ingredients for the loaded mashed potatoes and use your hands to gently mix all the ingredients together. Using an ice cream scoop, portion out large potato balls and place a cube of cheddar cheese in the middle and then cover it up as you roll the potato ball. Set aside the balls in the fridge as you prepare the other ingredients.

WITH A DIPPING SAUCE, FLAVOR OFF THE WALL DEEP-FRIED MASHED POTATO BALLS WITH A DIPPING SAUCE, FLAVOR OFF-THE-WALL

Ingredients GENERAL: • •

Vegan egg (1-2 cups) Grapeseed oil (for deep frying) (4-10 cups)

4. In a medium bowl mix together the ingredients for the

flour mixture (NEXT PAGE).

LOADED MASHED POTATOES: • • • • • • • • • • •

Vegan cheddar slices (5-8 slices) Leftover mashed potatoes (4-6 cups) Chopped green onions or chives (½ cup) Chopped dried cranberries (soak them in water for 30 minutes to rehydrate them for this recipe!)(1 Cup) Pink himalayan salt (½-1 tsp) (if needed) Smoked paprika (½ tsp) Smokey BBQ Rub (1 tbs) Nutritional yeast (2 tbs) Garlic powder (½ tbs) Onion powder (½ tbs) Vegan egg (¼ cup)

In a medium bowl make your vegan egg until it is a thin liquid consistency that will coat the balls.

Coat the potato balls in flour, and then vegan egg, and then again with flour. Deep fry the balls in the grapeseed oil for 8-15 minutes or until all sides are a light golden brown. Fry 4-5 balls at a time in the oil and remove the excess oil by placing the balls on a towelcovered plate once fried.

Storage: Store the fried balls in a covered container in the fridge and bake to reheat this dish.

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This recipe is fall in a ball! If I ever have extra mashed potatoes leftover after a big feast, I load â&#x20AC;&#x2DC;em up with cranberries, vegan cheese, chives, and of course, a wealth of savory seasoning + spices to make these deep-fried mashed potato balls. Battered in my special rosemary and thyme mix and deep-fried to golden perfection, these cheesy balls paired with spicy, sour cream dip are sure to be rolling onto your

dinner table very soon!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Deep-fried Mashed Potato Balls Time

Method

45-60 MINS

FRYING

Serves

5-8 FRIENDS

N U T F R E E • K I D - F R I E N D LY • T R E AT Y O U R S E L F • H O L I D AY

Instructions

Ingredients

FLOUR MIXTURE: • • • • • • •

Gluten-free flour (2-3 cups) Gluten-free breadcrumbs (1-2 cups) Nutritional yeast (3 tbs) Dried thyme (2 tbs) Dried rosemary (2 tbs) Pink salt (½ tsp) Vegan egg (¼ cup)

8. Let the balls cool for 4-8 minutes and serve the balls

with the dip + garnish fresh chopped chives on top of everything. 9.

SPICY SOUR CREAM DIP: • • • • • • •

Mix together all of the ingredients for the spicy sour cream dip and garnish the dip with fresh chopped chives.

Sing your song. Do your dance. Speak your truth and have a ball!

Vegan sour cream (1.5 Cup) Chopped chives or green onions (2 tbs) Lemon juice (2 tbs) Cayenne pepper (⅛ tsp) Mustard powder (¼ tsp) Vegan worcestershire sauce (½ tsp) Pink himalayan salt (⅛ tsp)

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PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Cheesy Corn Fritter Fries Time

Method

40-50 MINS

BAKING & FRYING

Serves

5-8 FRIENDS

N U T F R E E • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Recipe Lyrics

Instructions

CHEESY CORN FRITTER FRIES

Set your oven to 450ºF (follow the instructions on the frozen french fry package)

Heat the grapeseed oil in a deep pan to prepare for deep frying.

In a medium bowl, mix together all of your dry mix ingredients. Set aside.

SEE THEM BEFORE YOUR EYES CHEESY CORN FRITTER FRIES TREAT YOURSELF TO THIS SURPRISE

4. In another medium bowl, mix together all of your wet

Ingredients

mix ingredients. Set aside.

GENERAL:

• • • • • •

Combine your wet mix and dry mix as well as your cooked corn kernels into one bowl. Mix together until a thick dough forms. Set aside.

Deep fry or bake your french fries until crispy at 450 ºF for 25 minutes.

In a saucepan, heat up your plant-based milk and add your vegan cheese once the milk is bubbling and hot. Stir in your cheese until everything is melted and you have a thick cheese sauce. Set aside covered, on low heat.

Frozen french fries (1 package) Diced red onions (¼ cup) Diced rainbow tomatoes (¼ cup) Jalapeño slices (⅛ cup) Chopped green onion (¼ cup) Grapeseed oil (4-8 cups for frying)

DRY MIX: • • • • • • • •

Gluten-free four (1.5 Cups) Baking powder (1.5 Tsp) Garlic powder (2 tbs) Onion powder (2 tbs) Smoked paprika (1 tbs) Nutritional yeast (4 tbs) Pink himalayan salt (½-1 tbs) Black pepper (2 tsp)

Storage:

WET MIX: • • • • •

Vegan egg (½ cup) Plant-based milk (⅓ cup) Indian black salt (1.5 Tsp) Maple syrup (1 tbs) Melted vegan butter (2 tbs)

Store the ingredients separately in a covered container in the fridge and bake to reheat this dish

R EC I PE CO N T I N U E S O N T H E N EXT PAG E

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Who decided it was a good idea to put Corn Fritters on top of Fries? Your gurl Gabrielle! I had to go all out and combine some of my favorite treats into one decadent and epically cheesy dish. To bless the Fritters and Fries I melted down Plant-Based Cheese to create the perfect Easy Cheesy Sauce. Hope

you enjoy love!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Cheesy Corn Fritter Fries Time

Method

40-50 MINS

BAKING & FRYING

Serves

5-8 FRIENDS

N U T F R E E • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Instructions

Ingredients

8. Using an ice cream scoop, portion out and ball up the

CORN FRITTERS: • •

Corn fritter batter and deep fry them in the hot oil until golden brown on all sides. Remove extra oil by laying the fried fritters in a bowl with a towel—Fry only four fritters at a time.

Cooked corn kernels (2 cups) Chopped green onion (½ cup

PEPPER JACK CHEESE SAUCE: • •

Vegan pepperjack cheese of choice (2 cups) Plant-based milk (1 cup)

Build your plate with french fries, corn fritters, pepper jack cheese sauce, diced rainbow tomatoes, diced red onions, chopped jalapeños, and green onions.

10. Sing your song. Do your dance. Speak your truth and

enjoy the fries!

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PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Elote Avocado Dip Time

Method

35-45 MINS

SAUTÉ

Serves

10-15 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • T R E AT Y O U R S E L F • G R A I N - F R E E O P T I O N

Recipe Lyrics

Instructions

ELOTE AVOCADO DIP

TASTE SO GOOD A BLESSING ON YOUR LIP

In a large pan, melt your vegan butter and add in your garlic, salt, and corn kernels.

Once the garlic starts to sauté down to a golden brown color, add in your diced serrano or jalapeño pepper and sauté everything together. Cook for 2-3 minutes.

Add in the corn and cook everything in the pan until the corn is golden brown. Remove the corn from the heat and set aside.

ELOTE AVOCADO DIP ELOTE AVOCADO DIP

Ingredients

4. Make your gorgeous guacamole by removing the pits

(keep the pits for storing the guacamole later!!) From the avocados, spooning out the avocados into a large bowl, adding in all of your other guacamole ingredients, and mashing the ingredients together until smooth. (I suggest doing this with a potato masher!) Taste and add in more salt if necessary.

GENERAL: • •

Vegan Feta Crumbles (½ Cup) Valentina (2-4 Tbs)

BUTTERY CORN: • • • • •

Corn Kernels (Canned or from the Cob) (3 Cups) Vegan Butter (3 Tbs) Diced Serrano or Jalapeño Pepper (1-3 Tbs) Minced Garlic (1 Tbs) Pink Himalayan Salt (½-1 Tsp)

GORGEOUS GUACAMOLE: • • • • • •

Ripe Avocados (3-5 Avocados) Diced Red Onions (⅓ Onion) Minced Jalapeños (2-3 Tbs) Lime Juice (4 Tbs) Minced Fresh Cilantro (⅓ Cup) Pink Himalayan Salt (¼-1 Tbs)

Add the avocado pits back into your gorgeous guacamole to keep it fresh, and then place it in the fridge until you assemble the dip later.

In a medium bowl, combine your ingredients for your chili mayo mixture until everything is incorporated.

Storage: Store in a covered container in the fridge and serve chilled.

R EC I PE CO N T I N U E S O N T H E N EXT PAG E

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Two of my favorite summer recipes? Elote and guacamole! Today you will be feasting on buttery corn grilled and seasoned to perfection combined with an addicting avocado guac that makes an epic pair for your taco, chip, toast, baked potato, or tostada. This dish is not only incredibly simple to create but, if you can not eat corn, try replacing the corn with smashed chickpeas + a splash of turmeric!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Elote Avocado Dip Time

Method

35-45 MINS

SAUTÉ

Serves

10-15 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • T R E AT Y O U R S E L F • G R A I N - F R E E O P T I O N

Instructions

Ingredients

CHILI MAYO MIXTURE: • • • •

Soy-Free Vegan Mayonnaise (4 Tbs) Cayenne Pepper (⅛-½ Tsp) Chili Powder (2 Tsp) Lime Juice (1.5 Tbs)

In that same bowl, add your buttery corn to the chili mayo mixture until all the corn is coated and covered. Set aside your elote.

8. Build your elote avocado dip in a glass pan or shallow

bowl. 9.

Start by adding your gorgeous guacamole to the glass pan and spread it out until it is flat on top.

10. Add your elote on top of the gorgeous guacamole

and spread it out until it is flat on top. (Try not to press the elote down too far or let it sink into the gorgeous guacamole!!) 11. Sprinkle over some vegan feta crumbles on top of the

elote. 12. Drizzle over some valentina. 13. Top it off with fresh chopped cilantro and end it all with

a sprinkle of some more vegan feta crumbles on top. 14. Sing your song. Do your dance. Speak your truth and

enjoy the elote!

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PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Caribbean Spice Salsa Time

Method

2 0 -3 0 M I N S

M I XI N G

Serves

6-10 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y GRAIN-FREE OPTION

Recipe Lyrics

Instructions

WE’RE MAKING

In a medium bowl, whisk together all of your ingredients for your Caribbean Spice Dressing. Set aside.

In a large bowl, mix together all of your Beans, Vegetables, and Mango together until well combined and rainbowtastic.

Pour over your Caribbean Spice Dressing into your large bowl and mix everything together until the dressing coats all the Vegetables.

CARIBBEAN SPICE SALSA CARIBBEAN SPICE SALSA JAMAICAN CARIBBEAN SPICE SALSA CARIBBEAN SPICE SALSA

4. Top off the Salsa with Fresh Cilantro. 5.

Ingredients

Sing your song. Do your dance. Speak your truth and have some Salsa!

GENERAL: • • • • • • • •

Diced Red Onion (1 Cup) Cooked Corn Kernels (1 Cup) Cooked Black Eyed Peas (1 Cup) Cooked Black Beans (1 Cup) Diced Red Bell Pepper (1 Cup) Diced Green Bell Pepper (1 Cup) Diced Mango (1 Cup) Chopped Fresh Cilantro (½ Cup)

CARIBBEAN SPICE DRESSING: • • • • • • • • • •

Grapeseed Oil or Aquafaba (⅓ Cup) Lime Juice (4 Tbs) Agave or Maple Syrup (1 Tbs) Ginger Powder (½ Tbs) All Spice Powder (2 Tsp) Smoked Paprika (½ Tbs) Garlic Powder (1 Tbs) Onion Powder (1 Tbs) Pink Himalayan Salt (½-1.5 Tbs) Black Pepper (½ Tbs)

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Storage: Store in a covered container in the fridge and serve this dish chilled.

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We adore bold Caribbean flavors in House Grace! So, today you are going to create a colorful dish perfect with Chips, loaded in Tacos, stuffed into a potato, on top of Tostadas, or with some cooked Pasta for a

Rasta Pasta Salad!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Coconut Queso Time

Method

5-10 MINS

SAUTÉ

Serves

5-8 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y TREAT YOURSELF • GRAIN-FREE OPTION

Instructions

Ingredients GENERAL: • • • • • • • • • •

Full Fat Coconut Milk (1.5-2 Cups) Nutritional Yeast (6 Tbs) Tapioca Flour (1.5 Tbs) Garlic Powder (½ Tbs) Onion Powder (½ Tbs) Maple Syrup (½ Tbs) Smoked Paprika (1.5 Tsp) Cumin Powder (1 Tsp) Pink Himalayan Salt (¼-½ Tbs) Lime Juice (1 Tbs)

In a medium bowl, mix all of your ingredients for the coconut queso.

Pour the mixed coconut queso ingredients into a large warm pan to heat and bring the cheese to a boil while stirring it on and off on medium-high heat.

Once the cheese is boiling in the middle and starting to thicken, turn the heat off and continue to stir.

4. Let the coconut queso simmer on no-heat until the

cheese is stretchy to your desired thickness. 5.

Add in more coconut milk if needed!

Sing your song. Do your dance. Speak your truth, and have some queso!

Storage: Store in a covered container in the fridge and boil or microwave to reheat this dish.

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Get ready for some 5 Minute Vegan Queso! Check out this easy Nut-free, Gluten-free, Soy-free, and flavorful recipe for the perfect zesty Coconut

Queso. What dish will you jazz up with this colorful Cheese?

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Cauliflower Wings + Trio of Sauce Time

Method

45-55 MINS

BAKING

Serves

5-10 FRIENDS

N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Recipe Lyrics

Instructions

CAULIFLOWER WINGS WITH A TRIO OF SAUCE

Heat your oven to 450 ºF and cover a baking sheet with parchment paper.

BATTER IT, BAKE IT, GIVE IT A TOSS

Chop up your head of cauliflower into bite-sized florets.

In one large bowl, mix your liquid vegan egg mixture or aquafaba and chickpea flour mixture and add in the indian black salt.

CAULIFLOWER WINGS WITH A TRIO OF SAUCE BATTER IT, BAKE IT, GIVE IT A TOSS IN THE SAUCE

4. In a separate large bowl, mix your four mixture.

Ingredients

Dip and fully submerged your cauliflower pieces first in the vegan egg mixture and then into the flour mixture. Tap off any excess on the side of the bowl.

Place the coated cauliflower on a parchment papercovered baking sheet with equal space separating the cauliflower wings. It’s okay if they touch!

Bake the coated cauliflower wings for 20-30 minutes at 450 ºF or until tender and soft when puncturing the cauliflower with a fork.

GENERAL: • •

Green Onion (¼ Cup) Cauliflower Florets (Whole Head of Cauliflower or 6-10 Cups)

VEGAN EGG MIXTURE: • •

Liquid Vegan Egg (2-3 Cups) or mixed Aquafaba (2.5 Cups) + Chickpea Flour (¼ Cup) Indian Black Salt (1 Tsp)

Storage:

FLOUR MIXTURE: • • • • • •

Store in a covered container in the fridge and bake to reheat this dish.

Gluten-Free Flour (1.5 Cups) Tapioca Flour (¼ Cup) Salt (½ Tsp) Garlic Powder (1 Tsp) Onion Powder (1 Tsp) Full Fat Coconut Milk (1 Cup)

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Feeling saucy? Today you are going to create the perfect combination of battered + baked Cauliflower with three zesty Sauces that pack a flavortastic kick into every beautiful bite! Use these wonderful wings for Tacos, Sandwiches, Salad Bowls, Pizza, Wraps, or eat them as a fierce and filling meal any day. You can also use the same battering + sauce steps but

with Cauliflower Steaks for an epic meatless meal!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Cauliflower Wings + Trio of Sauce Time

Method

45-55 MINS

BAKING

Serves

5-10 FRIENDS

N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Instructions

Ingredients

8. Mix your sauces in medium bowls.

SWEET + SPICY BUFFALO SAUCE:

Mix everything together: • Melted Vegan Butter (1.5 Cups) • Mustard (2 Tbs) • Buffalo Sauce (1 Cup) • Maple Syrup (2 Tbs) • Black Pepper (1 Tsp)

Completely coat + cover the baked cauliflower wings in your sauces and lay the saucy cauliflower on a parchment paper-covered baking sheet.

10. Bake the coated cauliflower wings for 12-18 minutes at

425 ºF. 11. Once baked, transfer the wings to your serving dish and

L O V E LY L E M O N P E P P E R S A U C E :

sprinkle over some fresh chopped green onion on top.

Mix everything together: • Melted Vegan Butter (1.5 Cups) • Fresh Lemon Juice (⅓ Cup) • Lemon Zest (2 Tbs) • Black Pepper (1 Tbs) • Gluten-free Bread Crumbs (⅓ Cup) • Pink Himalayan Salt (1-2 Tsp) • Garlic Powder (1 Tbs) • Onion Powder (1 Tbs)

12. Serve warm and pair these wings with vegan ranch or

lime crema . 13. Sing your song. Do your dance. Speak your truth and dig

on into these wings!

JAMMIN JERK SAUCE: Mix everything together: • Melted Vegan Butter (1.5 Cups) • Lime Juice (3 Tbs) • Grated or Fresh Ginger (1 Tbs) • Fresh or Dry Thyme (1 Tbs ) • Coconut Sugar or Maple Syrup (1.5 Tbs) • Cumin (2 Tsp) • All Spice (1 Tsp) • Smoked Paprika (¼ Tbs) • Habanero Hot Sauce or Minced Scotch Bonnet Pepper (1-3 Tsp) • Cinnamon (½ Tsp) • Pink Himalayan Salt (¼-½ Tbs) • Black Pepper (½ Tsp)

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PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Loaded Potato Bites Time

50-60 MINS

Method

BAKING AND FRYING

Serves

6-10 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • TREAT YOURSELF • GRAIN-FREE OPTION

Instructions

Ingredients GENERAL: • • • • • • •

Small Potatoes (6-10 Potatoes) Diced Red Onion (⅓ Cup) Beyond Beef or Walnut beef (1-2 Cups) Fresh Thyme (1 Tbs) Vegan Butter (¼ Cup) Shredded Vegan Cheese or Coconut Queso (⅓-½ Cup) Chopped Green Onions (¼ Cup)

Set your oven to 425 ºF to prepare to bake your Potatoes.

Wash and chop the potatoes in half so that they are like little boats.

On a parchment paper-covered baking sheet, bake the Potatoes for 20-30 minutes with the cut open side facing up.

4. Sauté the Red Onions in 1-2 Tbs of Vegan Butter. 5.

Once the Onions are cooked and transparent, cook your Beyond Beef in Thyme, and brown the vegan Meat.

Once the Potatoes are baked, scoop out a little bit in the middle of the Potato to create a hole for your fillings.

Fill the Potatoes with the cooked Vegan Beef and sprinkle over a bit of Cheese and Vegan Butter onto the top of each Potato.

Storage: Store in a covered container in the fridge and bake to reheat this dish.

R EC I PE CO N T I N U E S O N T H E N EXT PAG E

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Feeling fancy? This recipe is just the savory snack youâ&#x20AC;&#x2122;ll be cooking up for your next celebration! Pile up these Potatoes with Plant-Based Beef, Cheesy goodness, and Righteous Ranch Dip.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Loaded Potato Bites Time

Method

50-60 MINS

BAKING AND FRYING

Serves

6-10 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • TREAT YOURSELF • GRAIN-FREE OPTION

Instructions

Ingredients

8. Bake the potatoes for 5-10 minutes or until the vegan

RIGHTEOUS RANCH DIP: • • • • • • • • •

cheese is melted.

Soy-Free Vegan Mayonnaise (1 Cup) Lemon Juice (2 Tbs) Garlic Powder (1 Tbs) Onion Powder (1 Tbs) Nutritional Yeast (1 Tbs) Plant-Based Milk (1-2 Tbs) Pink Himalayan Salt (½ Tsp) Black Pepper (¼ Tsp) Fresh or Dried Dill (1.5 Tbs)

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Mix together the ingredients for the righteous ranch dip

10. Once the potatoes are done baking, drizzle over

righteous ranch dip and top with chopped green onions. 11. Sing your song. Do your dance. Speak your truth and

enjoy the potatoes!

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PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Happy Hummus Dip Three Ways Time

Method

30-40 MINS

PROCESSING

Serves

10-15 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • GRAIN-FREE OPTION

Instructions

Ingredients GENERAL: • • • • • • • • •

Lemon Juice (¼ Cup) Tahini (¼ Cup) Cooked Chickpeas (3 Cups) Fresh Garlic (1.5 Tbs) Grapeseed or Olive Oil (2-3 Tbs) Ground Cumin (½ Tsp) Pink Himalayan Salt (1-2 Tsp) Cold Water (2 Tbs) Smoked Paprika (½ Tsp)

TOPPINGS: • • •

In a food processor, combine the tahini and lemon juice and process for about 1 minute. Then, scrape the sides + bottom of the bowl and process for 30-60 seconds more.

Add in your oil, garlic, cumin, and salt to the whipped tahini and lemon juice. Process for about 30 seconds, scrape the sides, and then process again.

Add your cooked chickpeas to the food processor and process until smooth. Add in your cold water and oil to get the hummus to be the consistency that you crave.

4. Separate the hummus into three bowls.

A : Minced Roasted Red Peppers + Minced Fresh Basil B: Finely Diced Jalapenos, Minced Cilantro, Nutritional Yeast C: Finely Diced Red Onions, Chopped Avocado, Chili Powder, and Green Onions

Mix in the three different toppings into the three separate bowls. Top them off with the fresh herbs.

Sing your song. Do your dance. Speak your truth and have some hummus!

Storage: Store in a covered container in the fridge and serve chilled.

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Do you know what brings me endless joy? Happy Hummus loaded up with fun fillings and flavors! This Appetizer will satisfy anyoneâ&#x20AC;&#x2122;s snack attack with the smooth and seasoned Chickpeas processed with Garlic, Cumin, and Smoked Paprika. Serve this Hummus with Gluten-Free Flatbread

Chopped Vegetables, Chips, Sandwiches, and more!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Caribbean Purple Potatoes Time

Method

35-45 MINS

BAKING

Serves

2-4 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • G R A I N - F R E E O P T I O N

Ingredients

Instructions

GENERAL:

Set your oven to 435 ºF to bake your potatoes and line a baking sheet with parchment paper.

In a large bowl, mix and toss together the potatoes, spices, and oil.

Place the coated potatoes on a parchment papercovered baking sheet and spread them out evenly.

• • • • • • • • • •

Chopped Green Onions (¼ Cup) Diced and Cubed Purple Potato or Ube (3-4 Cups) Allspice (½ Tsp) Ground Coriander Spice (½ Tbs) Smoked Paprika (1 Tbs) Dried Thyme (1 Tbs) Melted Coconut Oil (3 Tbs) Chopped Green Onion (¼ Cup) Hemalayan Salt (1-3 Tsp) Black Pepper (1 Tsp)

4. Bake potatoes at 435 ºF for 20-25 minutes or until the

potatoes are soft all the way through with a fork. 5.

Garnish the baked potatoes with chopped green onion.

Sing your song. Do your dance. Speak your truth and enjoy the potatoes!

Storage: Store in a covered container in the fridge and bake to reheat this dish.

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I love to infuse Jamaican and Haitian seasoning and spices into my favorite Vegetables! For this dish, you will

get to spice up some Purple Potatoes for a colorful Caribbean creation. Feast on, my love!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Melodic Meals Cooking is easy and fun when you sing. Onions and oil can make anything! Let’s get cooking! Since 2011, I’ve been creating vibrantly vegan meals to share with the ones that I love. Through that time of delicious experimentation, I’ve cooked up tons of tasty meals that are hearty, nourishing, and perfectly balanced. For you, my love, I’ve gathered together my top 57 melodic meals that stand out for their fabulous flavor and rainbowtastic color. Vibe out, dig in, and get your glow on in the kitchen!

Colorful Home Cooking with Gabrielle Reyes

Haitian Jackfruit Enchiladas Time

Method

75-85 MINS

SAUTÉ & BAKING

Serves

6-8 FRIENDS

SOY FREE • NUT FREE • PROTEIN-PACKED • TREAT YOURSELF

Ingredients

GENERAL: • • • •

EASY ENCHILADA SAUCE

Gluten-free Tortillas (6-12 Tortillas) Shredded Vegan Cheese (3-6 Cups) Fresh Chopped Parsley (¼ Cup) Vegan Feta Cheese (¼ Cup)

H A I T I A N J A C K F R U I T (POULE EN SAUCE) • • • • •

Chopped Jackfruit (5-8 Cups) Cubed White Potatoes (2-3 Cups) Thinly Sliced White Onion (½ Onion) Vegan Butter or Oil (3 Tbs) Thinly Sliced Red Pepper (½ Pepper)

• • • • • • • • • •

Grapeseed Oil or Vegan Butter (4 Tbs) Gluten-Free Flour (2 Tbs) Tomato Sauce (2 Cups) Vegetable broth (½-1.5 Cups) Chili Powder (2.5 Tbs) Cumin Powder (½ Tbs) Garlic Powder (¼ Tbs) Onion Powder (¼ Tbs) Salt (½-1 Tbs) Pepper (⅛ -¼ Tbs)

SAVORY POULE SAUCE • • • • • • • • • • • • • • •

Mix everything together: Minced Garlic (1 Tbs) Lime Juice (1.5 Tbs) Fresh Thyme (2 Tbs) Chopped Fresh Parsley (2 Tbs) Minced Scotch Bonnet Pepper or Habanero Hot Sauce (1-3 Tsp) Vegan Chicken Broth or Vegetable broth (4-7 Cups) Garlic Powder (½ Tbs) Onion Powder (½ Tbs) Black Pepper (2 Tsp) Dried Oregano (½ Tbs) Turmeric (2 Tsp) Apple Cider Vinegar (¼ Cup) Tomato Paste (3 Tbs) Maple Syrup (½ Tbs)

Ingredients SPICY MANGO SALSA • • • • • • • • • • •

Combine everything together: Chopped Mango Pieces (2 Cups) Minced Habanero Pepper (1-2 Tsp) Chopped Green Onion (¼ Cup) Chopped Red Onion (¼ Cup) Diced Green Bell Pepper (¼ Pepper) Lime Juice (2 Tbs) Smoked Paprika (¼ Tbs) Pink Himalayan Salt (½ Tsp) Black Pepper (½ Tsp) Grapeseed Oil (½ Tbs)

R EC I PE CO N T I N U E S O N T H E N EXT PAGE

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It’s time to dig into some hearty Haitian food, and this soulful recipe is filled with the home-cooked Caribbean flavors that I ate growing up! The savory jackfruit poule en sauce, easy enchilada sauce, and spicy mango salsa combined to create the perfect

family dinner that you’ll make time and time again.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Haitian Jackfruit Enchiladas Time

Method

75-85 MINS

SAUTÉ & BAKING

Serves

4-10 FRIENDS

SOY FREE • NUT FREE • PROTEIN-PACKED • TREAT YOURSELF

Instructions 1.

Heat your oven to 450 ºF.

8. Add your tomato sauce to the pan and

In a large pot, sauté sliced white onions in vegan butter or vegetable broth. Cook them down until transparent.

Chop up your jackfruit into loose pieces that resemble pulled pork or shredded chicken. Add your chopped jackfruit to the sautéd onions and vegan butter.

4. Cook the jackfruit until softened in the

butter and onions. 5.

In a medium bowl, combine all of your ingredients for the savory poule sauce and whisk together.

Add your savory poule sauce + chopped potatoes and sliced red peppers to the large pot of sautéed jackfruit and onions and let it cook covered on medium-high for 10-20 minutes or until the potatoes are mostly cooked through. If needed, add more vegetable broth to cook the potatoes.

In a separate large pan, heat oil or vegan butter and whisk in chili powder and then Gluten-free flour.

whisk it all together. Stir in the seasoning for the Easy Enchilada Sauce. Stir and cook everything together while adding in your vegetable broth. Add in enough vegetable broth until the sauce is your desired thickness. Cover and let it cook on medium heat while you prepare your other ingredients. 9.

Layout your Gluten-free tortillas flat and spoon in about ⅓ cup of your Haitian jackfruit on one edge of your tortilla, and then add in your desired amount of vegan cheese on top of the jackfruit. (I use about five tbs of cheese per enchilada)

10. Fold your filled tortilla tightly into itself,

starting at the filled edge, and roll it into itself until it’s closed. 11. Secure the tortilla closed with water (2

tbs) and flour (3 tbs) paste spread on the open edge and press the tortilla completely closed. 12. In a rectangular glass baking dish, spoon

out ¼ -⅓ cup of easy enchilada sauce

R EC I PE CO NT I N U E S O N T H E N EXT PAGE

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PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Haitian Jackfruit Enchiladas Time

Method

75-85 MINS

SAUTÉ & BAKING

Serves

4-10 FRIENDS

SOY FREE • NUT FREE • PROTEIN-PACKED • TREAT YOURSELF

Instructions and spread it from corner to corner on the bottom of your glass baking dish. 13. Lay stuffed enchiladas flat with the tortilla seam facing

down on the glass dish. Make sure the enchiladas are touching each other nice and cozy! Fill the glass dish from side to side. 14. Spoon over 2-4 cups of easy enchilada sauce on top of the

tortillas and sprinkle over a generous helping of vegan cheese on top. 15. Bake your enchiladas for 10-20 minutes or until the cheese

is melted. 16. While the enchiladas are baking, make your spicy mango

salsa. In a medium bowl, mix your diced mango and vegetables, minced habanero pepper, and add in all of your seasonings. 17. Once the enchiladas are baked and the cheese is melted,

remove it from the oven and finish off the dish by adding on your spicy mango salsa, then your vegan feta cheese, and finish it off with some minced fresh parsley. 18. Sing your song. Do your dance. Speak your truth and enjoy

the haitian feast!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat this dish.

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PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Coconut + Sausage Jambalaya Time

Method

35-45 MINS

BOILING

Serves

4-7 FRIENDS

SOY FREE • NUT FREE • PROTEIN-PACKED • TREAT YOURSELF

Recipe Lyrics

Instructions

this jambalaya is fire

In a large pot, cook the diced onions in vegan butter until the onions are soft and clear.

Next, add the coconut milk and rice to the pot and mix everything together.

Add in all of the other ingredients to the pot and mix everything together.

this jambalaya is fire this jambalaya this jambalaya this jambalaya is fire coconut sausage jambalaya

4. Cover the pot and let the jambalaya cook on medium-high

heat until the rice is done. (18-20 Minutes)

coconut sausage jambalaya

Ingredients • • • • • • • • • • • • • •

Garnish the jambalaya with chopped green onion or chives.

Sing your song. Do your dance. Speak your truth and feat on jambalaya!

Storage:

Diced White Onion (½ Onion) Grapeseed Oil or Vegan Butter (3 Tbs Coconut Milk (2.5 Cups) Can of Kidney Beans (1 Can with the Juice!) Bag of Frozen Peas (1 Small Bag) Rice of Choice (2 Cups) Maple Syrup (2 Tbs) Cajun Seasoning (Look for salt-free!) (3 Tbs) Smoked Paprika (1 Tbs) Nutritional Yeast (2 Tbs) Hot Sauce of Choice (1-3 Tsp) Chopped Sausage (I suggest Beyond Meat!) or Chopped Oyster Mushrooms (1.5 Cups) Pink Himalayan Salt (¼-1 Tbs) Plack Pepper (¼ Tbs)

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Store in the fridge until ready to assemble. Bake or microwave to reheat this dish.

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This Jambalaya is fire! My Coconut + Sausage Jambalaya has to be my favorite one-pot recipe of all time because of how simple it is to create and the deep flavors through and through. Hearty, carblicous, proteinpacked, cravable, and zesty as all get out are just a few of the words I would use to describe this Jamaican-

Cajun Fusion food!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Jamaican Mushroom Oxtail Time

Method

65-80 MINS

SAUTÉ

Serves

4-7 FRIENDS

• NUT FREE • PROTEIN-PACKED • TREAT YOURSELF •

Recipe Lyrics

Instructions

JAMAICAN MUSHROOM OXTAIL

In a large bowl, soak the dried mushrooms in water.

YOU KNOW WITH THIS DISH YOU WiLL NEVER FAIL

After 45 minutes or more of soaking, drain the water, and the mushrooms should now be meaty and chewy.

JAMAICAN MUSHROOM OXTAIL

Now, soak the mushrooms in a large bowl with maple syrup, liquid amino, organic Worcestershire sauce, salt, black pepper, garlic powder, all-spice, and vegetable broth.

YOU KNOW WITH THIS DISH YOU’LL NEVER FAIL

4. In a large pot with grapeseed oil, sauté the diced yellow

onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5-8 minutes or until the onions have softened and become clear.

Ingredients GENERAL: • • • • • • • • • • • • • • • • • • •

Dried Mushrooms or Oyster + Coral Mushrooms (3 Cups) Vegetable Broth (4 Cups) Grapeseed Oil (3 Tbs) Maple Syrup (1 Tbs) Liquid Aminos (2 Tbs) Organic Worcestershire Sauce (1.5 Tbs) Pink Himalayan Salt (¼ -1 Tbs) Black Pepper (¼ Tbs) Garlic Powder (2 Tbs) All-Spice (2 Tsp) Diced Yellow Onion (1 Cup) Green Onions (⅓ Cup) Minced Garlic (1.5 Tbs) Diced Carrots (1 Cup) Minced Scotch Bonnet/Habanero Pepper (½ Pepper with NO seeds) Ketchup (2 Tbs) Fresh Thyme (4-5 Sprigs or 1 Tbs) Cornstarch (2 Tsp) Butter Beans (1 Can Drained)

Add in the sprigs of thyme and the soaked mushrooms. Sauté the mushrooms in the pan until they are a little bit crispy on both sides.

Next, add the marinade liquid, more broth, and ketchup to the pot. Mix everything and cook covered on medium-high for 10-20 minutes. Halfway through, add cornstarch mixed with a splash of vegetable broth (mixed in a separate bowl) into your pot. Mix everything until well incorporated.

After the mushrooms and carrots are cooked, add in the drained butter beans and mix them into the mushroom oxtail mixture until the butter beans are warmed for about 3-5 minutes.

8. Serve over Jamaican rice + peas and with fresh chopped

green onion sprinkled on top. 9.

Sing your song. Do your dance. Speak your truth and enjoy the jamaican dish!

Storage: Store in the fridge until ready to assemble. Bake or microwave to reheat this dish.

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Since I met my husband Ace, we’ve become obsessed with veganizing all of our favorite Jamaican recipes that he grew up eating with his family. With this dish, you get all of the fabulous fun flavors infused into the dried mushrooms, which are my replacement for any meat replacement! This recipe also uses butter beans for a heart-healthy plant-protein source soaked in traditional Caribbean seasoning. Welp, I’m drooling. You hungry

yet? Dig on in, my love!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Chickpea + Jackfruit Curry Time

Method

35-45 MINS

BOILING

Serves

4-8 FRIENDS

SOY FREE • NUT FREE • PROTEIN-PACKED • INEXPENSIVE + EASY • GRAIN-FREE

Recipe Lyrics

Instructions

chickpea jackfruit curry

In a large pot, cook down your White Onions in Grapeseed Oil or Aquafaba until they are soft and clear.

In the same large pot, add the Coconut Milk and Quinoa, and then add all of the other ingredients.

Ensure that your ingredients are pushed below the liquid line so that all of the Beans and Jackfruit can cook in the broth. Add more Vegetable Broth/Coconut Milk if needed.

for your family chickpea jackfruit curry got just what you need

Ingredients

4. Let the Curry cook covered on medium-high for 15-25

C H I C K P E A + J A C K F R U I T C U R R Y • • • • • • • • • • • • • • • • • •

minutes or until the Quinoa is soft and fully cooked.

Grapeseed Oil OR Aquafaba (2 Tbs) Cooked Chickpeas (2 Cup) Chopped Jackfruit (2 Cup) Quinoa (1 Cup) Curry Powder (1.5 Tbs) Ground Nutmeg (1 Tsp) Fresh Ginger (2-3 Tsp) Ground Coriander (1-2 Tsp) Cardamom (1 Tsp) Maple Syrup (1 Tbs) Hot Sauce of Choice (1-2 Tsp) Pink Himalayan Salt (½-1 Tbs) Black Pepper (½ Tbs) Fresh Parsley (½ Tbs) Coconut Milk (2 Cups) Vegetable Broth (1 Cups) Diced White Onion (½ Cup) Minced Garlic (1 Tbs)

In a medium bowl, mix your ingredients for the Tasty Tahini Cream until fully blended together. Add more Vegetable Broth if needed.

Top off your cooked Curry with a drizzle of the Tasty Tahini Cream and add fresh Parsley for garnish.

Sing your song. Do your dance. Speak your truth and enjoy the hearty curry!

TASTY TAHINI CREAM • • • • • • •

Tahini (2 Tbs) Pink Himalayan Salt (½-Tbs) Lemon Juice (2 Tbs) Nutritional Yeast (⅓ Tbs) Vegetable Broth (⅓ Cup) Garlic Powder (1.5 Tbs) Onion Powder (1.5 Tbs)

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Storage: Store in the fridge until ready to assemble. Boil or microwave to reheat this dish.

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Asking for a simply irresistible recipe made from a few pantry ingredients? This Curry is just what you need in your life! Today you are making a scrumptious bowl of Chickpea + Jackfruit Curry with a Creamy Tahini Sauce. Talk about YUM! You just need one big pot to make this delightful dish, so

get yourself cooking and singing up a feast with this epic Curry meal!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Veggie Coconut Curry Time

Method

40-45 MINS

BOILING

Serves

5-9 FRIENDS

SOY FREE • NUT FREE • PROTEIN-PACKED • INEXPENSIVE + EASY

Ingredients

Instructions

GENERAL:

In a large pot, cook down your diced onions in aquafaba until they are soft and clear.

In the same large pot, start by adding the coconut milk and cubed potatoes, then mix in all of the other ingredients.

Make sure that your ingredients are pushed below the liquid line so that all of the vegetables cook in the broth. Add more vegetable broth if needed.

• • • • • • • • • • • • • • • • • • • • • •

Aquafaba or Vegetable Broth (¼ Cup) Diced White Onion (½ Onion) Coconut Milk (4 Cups) Cubed White Potato (1 Cup) Cubed Sweet Potato (1 Cup) Frozen Peas (1 Cup) Diced Carrots (1 Cup) Canned Diced Tomatoes (1 Can) Chickpeas (1.5 Cups) Nutmeg (1 Tsp) Fresh Lime Juice (1 Lime) Curry Powder (2 Tbs) Turmeric (¼ Tbs) Minced Garlic (1 Tbs) Onion Powder (1 Tbs) Garlic Powder (1 Tbs) Ground Coriander (½ Tbs) Smoked Paprika (½ Tbs) Pink Himalayan Salt (½-1.5 Tbs) Black Pepper (½ Tbs) Maple Syrup (½-2 Tbs) Green Onion (3/4 Cup and ¼ Cup for garnish)

4. Let the vegetables cook covered on medium-high for

25-35 minutes or until the potatoes are soft enough for a fork to easily go through them. 5.

Serve the curry over a warm bed of quinoa, brown rice, rice, or cauliflower rice. Add a lime wedge and green onions on top for garnish!

Sing your song. Do your dance. Speak your truth and enjoy the coconut curry!

Storage: Store in the fridge until ready to assemble. Boil or microwave to reheat this dish.

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I am crazy about this coconut curry recipe! This meal is full of dynamic flavors, plant protein, and of course, tons of colorful vegetables. Make a big pot of this veggie coconut curry for

the perfect meal prep meal, pot-luck dish, or family dinner.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Caribbean Spice Tostadas Time

Method

30-40 MINS

SAUTÉ & BAKING

Serves

2-6 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • • INEXPENSIVE + EASY • TREAT YOURSELF

Ingredients

Instructions

CARIBBEAN SPICE TOSTADAS:

• • •

Set your oven to 575 ºF or broil to prepare to melt the vegan cheese on the tostadas

In a medium bowl, whisk together all of the ingredients for the Caribbean spice dressing. Set aside.

In a large pan, sauté down your red onions and then add in all of your beans, bell pepper, and corn. Add in fresh cilantro and cook everything together until the peppers are slightly soft.

Corn Tostadas (4-8) Vegan Cheese (1 Cup) Fresh Cilantro (¼ Cup)

CARIBBEAN SPICE BEANS: • • • • • • •

Diced Red Onion (½ Onion) Corn (1 Cup) Cooked Black Eyed Peas (1 Cup) Cooked Black Beans (1 Cup) Diced Red Bell Pepper (1 Cup) Diced Green Bell Pepper (1 Cup) Chopped Fresh Cilantro (½ Cup)

4. Pour over ¼ - ⅓ cup of the Caribbean spice dressing

into your large pan and mix everything and simmer for about 5-8 minutes. (Save some dressing for your mango salsa!)

MANGO SALSA: • • •

Diced Mango (1 Cup) Diced Avocado (½ Cup) Chopped Rainbow Tomatoes (½ Cup)

CARIBBEAN SPICE DRESSING: • • • • • • • • • •

Grapeseed Oil or Aquafaba (¼ Cup) Lime Juice (3 Tbs) Agave or Maple Syrup (1 Tbs) Ginger Powder (½ Tbs) All Spice Powder (2 Tsp) Smoked Paprika (½ Tbs) Garlic Powder (1 Tbs) Onion Powder (1 Tbs) Pink Himalayan Salt (1-1.5 Tbs) Black Pepper (½ Tbs)

In a medium bowl, mix together your chopped mango, chopped tomatoes, chopped avocado, and leftover Caribbean spice dressing.

Broil your corn tostadas with a nice helping of vegan cheese on the top for 1-2 minutes or until the cheese is melted.

Top your cheesy tostadas with the bean and corn mixture, then the mango salsa and cilantro.

8. Sing your song. Do your dance. Speak your truth and

have these tasty Tostadas!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake or Microwave to reheat this dish.

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I’m Haitian, and my husband is Jamaican, so naturally, we love bold Caribbean flavors! One day, when we were vibin’ and experimenting in the kitchen, we created the ultimate Summer dish with this zesty and fresh Caribbean Spice Tostada recipe. What is so fierce about this Salsa is that you can eat it with a multitude of meals my loves. Tacos, Nachos, Taquitos, Enchiladas, Chips, Pasta and more are begging for this Jamaican-inspired treat to pair up with!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

One Pot Caribbean Curry Time

Method

30-40 MINS

BOILING

Serves

5-8 FRIENDS

SOY FREE • NUT FREE • PROTEIN-PACKED • INEXPENSIVE + EASY • GRAIN-FREE

Ingredients

Instructions

GENERAL:

In a large pot, sauté the white onions in grapeseed oil. Cook them with a splash of salt until they are clear.

Add in all of your other ingredients for the curry starting with the liquid ingredients first into the pot so that the other ingredients do not burn on the bottom. Make sure that all of the ingredients are submerged in the liquid ingredients and add more vegetable broth or coconut milk if needed.

Let the curry cook covered on medium-high heat for 2030 minutes or until the potatoes are fully cooked all the way through.

• • • • • • • • • • • • • • •

White Onions (1 Cup) Grapeseed Oil (1-2 Tbs) Hatch Chilis (½ Cup) Diced Tomatoes (1 Cup) Chopped Potatoes (1 Cup) Can of Kidney Beans (1 Cup) Can of Chickpeas (1 Cup) Lentils (1 Cup) Coconut Milk (4 Cups) Vegetable Broth (1-2 Cups) Jamaican Curry Seasoning (3 Tbs) Smoked Paprika (1.5 Tbs) Dried or Fresh Thyme (1.5 Tbs) Nutritional Yeast (2 Tbs) Pink Himalayan Salt (½-1.5 Tbs)

4. Once cooked, serve in a bowl and garnish with as many

toppings that you enjoy.

TOPPINGS: • • • •

Hummus Pepitas/Pumpkin Seeds Fresh Parsley Lime Wedge

Sing your song. Do your dance. Speak your truth and enjoy your Caribbean curry!

Storage: Store in a closed container in the fridge. Boil or microwave to reheat this dish.

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Not only is this curry recipe epically easy to make, but letâ&#x20AC;&#x2122;s also chat about the fierce flavor, my loves! With its deep layers, hearty vegetables soaked with seasoning and loaded with plant protein, this recipe is fool-

proof when it comes to quick colorful home cooking.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Bean + Cheese Taquitos Time

Method

35-45 MINS

SAUTÉ AND FRYING

Serves

5-9 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E & E A S Y TREAT YOURSELF • HOLIDAY • GRAIN-FREE

Recipe Lyrics

Instructions MAKE THE TAQUITOS

BEAN AND CHEESE TAQUITOS FOR YOU AND YOUR AMIGOS

Heat your grapeseed oil in a large pan for deep frying. (you can also bake them at 425ºF for 15-20 minutes until edges are crispy)

In a large pot, sauté your diced red onions in the grapeseed oil or vegetable broth until they are clear, soft, and cooked down.

Add your beans, corn, tomatoes, and chilis to your large pot. Mix together.

OH! BEAN AND CHEESE TAQUITOS FOR YOU AND YOUR AMIGOS

Ingredients

4. Add all of your seasonings and mix in all of the spices

GENERAL • • • • • • •

until well incorporated.

Vegan cheese of choice or coconut queso (2-5 cups) Large gluten free tortillas (10-15 tortillas) Gluten-free flour (2 tbs) Cold water (1 tbs) Grapeseed oil (for frying) (5-8 cups) Chopped rainbow tomatoes (1 cup) Minced cilantro (¼ tbs)

Cover the pot with a lid and let beans simmer on medium-high for 8-10 minutes.

In a small bowl, mix gluten-free flour and water to make a paste.

Lay the tortilla flat and spoon in about ⅓ cup of your bean chili on one edge of your tortilla, and then add in your desired amount of vegan cheese on top of the chili. (I use about 5 tbs of cheese per taquito)

BEAN CHILI • • • • • • • • • • • • • • • •

Diced red onion (½ onion) Grapeseed oil or vegetable broth (3 tbs) Pink himalayan salt (½-1 tbs) Black pepper (3 tsp) Can of corn (1 can) Can of kidney beans or pinto beans (1 can) Can of black beans (1 can) Can of diced tomatoes (1 can) Can of green chilis (1 small can) Smoked paprika (2 tbs) Garlic powder (1 tbs) Onion powder (1 tbs) Lime juice (1.5 Tbs) Chili seasoning or tajin (1 tbs) Ground cumin (3 tsp) Chili powder (½ tbs)

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8. Fold your filled tortilla tightly into itself, starting at the

filled edge, and roll it into itself until it’s closed. 9.

Secure the tortilla closed with your flour paste spread on the open edge and press the tortilla completely closed.

10. Stuff + roll all of your tortillas and get ready to fry! 11. 1-2 At a time, deep fry your taquitos and keep turning

until all sides are golden brown. 12. Lay the fried taquitos on a towel to remove the extra oil.

Storage:

Store the fried taquitos in the fridge or freezer until ready to assemble. Bake to reheat this dish.

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You’re gonna be begging for these Bean and Cheese Taquitos! Since I was a little kiddo, I’ve loved fried, cheesy, stuffed Taquitos, and this recipe you’re going to make today is great if you need to feed the whole team. Make these Taquitos ahead of time, freeze them, and fry

‘em up when you’re ready to feast!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Bean + Cheese Taquitos Time

35-45 MINS

Method

SAUTÉ AND FRYING

Serves

5-9 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E & E A S Y TREAT YOURSELF • HOLIDAY • GRAIN-FREE

Ingredients

Instructions

LIME CREMA

ASSEMBLE THE TAQUITOS

Mix everything together • ½ Cup vegan mayonnaise (I use follow your heart brand!) • 2 Tbs lime juice • 2 Tsp garlic powder • 2 Tsp onion powder • 2 Tbs plant-based milk (add more if you want it smoother) • Pink himalayan salt (½-1 tsp)

Lay down your fried taquitos side-by-side on a flat plate or cutting board.

Drizzle the lime crema over the taquitos.

Load up the middle of the taquitos with chopped rainbow tomatoes and minced cilantro.

4. Sing your song. Do your dance. Speak your truth and enjoy a

tasty taquito!

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PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Loaded Cheesy Nachos Time

Method

30-45 MINS

SAUTÉ

Serves

4-8 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E & E A S Y • T R E AT Y O U R S E L F

Ingredients

Recipe Lyrics

GENERAL

Come on folks we got those

• • •

Picked jalapeños (¼ cup) Tortilla chips (5-10 cups) Fresh herb of choice (¼ Cup) (I used green onions!)

loaded cheesy nachos Come on folks we got those loaded cheesy nachos

COCONUT QUESO: • • • • • • • • • • •

Full fat coconut milk (1.5 cup) Nutritional yeast (6 tbs) Tapioca flour (1.5 Tbs) Garlic powder (1 tbs) Onion powder (1 tbs) Maple syrup (¼ tbs) Smoked paprika (2 tsp) Cumin powder (2 tsp) Black pepper (1.5 Tsp) Pink Himalayan salt (½-1 tbs) Lime juice (1 tbs)

Instructions 1.

In a medium pot, sauté your diced red onion in grapeseed oil until the onions are clear, soft, and cooked down.

Add your beyond beef or walnut beef to the pot and cook until the meat is browned.

Add your can of black beans to the pot and then mix in the chili powder, smoked paprika, salt, and pepper.

BEEF + BEANS: • • • • • • • •

Beyond beef (1.5 Cups) or walnut fajita beef Grapeseed oil or aquafaba (2 tbs) Diced red onion (½ cup) Chili powder (⅓ tbs) Smoked paprika (⅓ tbs) Can of black beans (2 cups) Pink Himalayan salt (½ -1 tsp) Black pepper (¼ -1 tsp)

4. Cook and cover the beef + beans until you are ready to

serve. 5.

In a medium bowl, whisk together all ingredients for the coconut queso.

On high heat, pour the coconut queso mixture into a large pan. Periodically whisk the ingredients until the cheese starts to thicken up. (You will see the cheese start to bubble in the middle of the pan, and that’s how you know it is time to whisk it around!) Once the coconut queso is at the thickness of traditional queso cheese, turn off your heat and continue to whisk it around in the pan so it does not burn.

Load your nachos with tortilla chips, coconut queso, beef + beans, great sauce, jalapeños, and fresh herbs.

GREAT SAUCE: Mix everything together: • Vegan mayonnaise (¾ cup) • Bbq sauce (5 tbs) • Yellow mustard (4 tbs)

Storage:

8. Sing your song. Do your dance. Speak your truth and dig

Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat this dish.

// WWW.ONEGREATVEGAN.COM

into the nachos!

FOLLOW ME @ONEGREATVEGAN

My favorite food in the whole world is...Nachos! Seriously, I could eat them every. single. day. Today you’re going to learn how to make some Loaded Cheesy Nachos stacked high with Coconut Queso, Plant-Based Beef, Seasoned Black Beans, and Great Sauce. Also, this epic recipe is made from mostly nonperishable ingredients that you probably already have chillin’ in your pantry

at home and the flavor of the cheese is seriously out of this world!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Baked Bean & Avocado Nachos Time

Method

30-40 MINS

BAKING

Serves

2-6 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY INEXPENSIVE & EASY • TREAT YOURSELF

Ingredients

Instructions

GENERAL:

Set your oven to 425 ºF degrees and prepare to bake your nachos.

On a parchment, paper-covered baking sheet lay down the chips and on top of them load the nachos up with cheese, beans, seasoning, red onions, jalapeños, and more cheese.

Bake the nachos for 8-12 minutes or until the cheese on top is melted.

• • • • • • • • • •

Corn or potato chips (or any chips!) (5-10 Cups) Blessed baked beans (1 cup) Cooked black beans (1 cup) Southern black-eyed peas (1 cup) Tajin or fajita seasoning (1 tbs) Shredded vegan cheese or coconut queso (2-4 cups) Diced red onion (½ cup) Pickled jalapeños (¼ cup) Diced avocado (⅓ cup) Fresh cilantro or chopped green onion (¼ cup)

4. Mix the ingredients for your lime crema and set aside.

LIME CREMA Mix everything together: • Soy-free vegan mayonnaise (1 cup) • Plant-based milk of choice (½-2 tbs) • Onion powder (¼ tbs) • Garlic powder (¼ tbs) • Lime juice (2 tbs) • Pink Himalayan salt (½-1 tsp)

After the nachos are baked, top them off with diced avocados, lime crema, and chopped cilantro.

Sing your song. Do your dance. Speak your truth and enjoy the stacked nachos!

Storage: Store the fajita vegetables, flatbread dough, and queso in separate closed containers in the fridge.

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FOLLOW ME @ONEGREATVEGAN

We have a pretty intense obsession with nachos in my house, and for a quick and easy date night recipe, we just love to make these loaded Baked Bean Avocado Nachos with our favorite chips of choice! This is a simple and tasty treat that you and

your loved ones can cook up and share any time of the week.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

BBQ Jackfruit Tacos Time

Method

50-60 MINS

SAUTÉ & BAKING

Serves

3-8 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Recipe Lyrics

Instructions

BARBECUE JACKFRUIT TACOS

Heat your oven to 455 ºF to prepare to bake the jackfruit.

SEASON AND IT BAKE UP

In a large and deep pan, sauté the slices of white onions in aquafaba or oil until they are soft and clear.

Add the chopped jackfruit to the onions and sauté them with a little bit of salt.

YOU WANT IT THE MOST BARBECUE JACKFRUIT TACOS GET IN THE KITCHEN AND GIVE IT A GO

4. Add all of the seasoning and spices to the pan and mix

everything while cooking the jackfruit.

Ingredients

Add the vegetable broth to your pan, combine and cover the mixture to let the jackfruit simmer for 8-15 minutes on medium-high heat.

After 15 minutes, pour 1-2 cups of barbecue sauce into the pan to cover the cooked jackfruit. Mix everything and cook it covered on medium-high heat for 5 minutes.

On a parchment paper-covered baking sheet, spread out the bbq jackfruit and bake at 455 ºF for 15-20 minutes or until the corners of the jackfruit are nice and crispy.

GENERAL: • • • • •

Sliced red onion (2 cups) Avocado slices (1 avocado) Diced fresh pineapple (½ cup) Chopped cilantro (¼ cup) Corn tortillas (6-10 tortillas)

BBQ JACKFRUIT • • • • • • • • • • • •

Aquafaba or grapeseed oil (3 tbs) Chopped jackfruit (3-4 cups) Sliced white onion (1.5 cup) Vegetable broth (1 cup) Bbq sauce (2-3 cups) Liquid smoke (1.5 tsp) Smoked paprika (2 tbs) Cumin powder (½ tbs) Garlic powder (2 tbs) Onion powder (2 tbs) Pink himalayan salt (¾ tbs) Black pepper (½ tbs)

8. In a separate pan sauté, sliced red onions with a splash

of salt in aquafaba until they are soft and clear. 9.

Build your taco with the baked bbq jackfruit, sautéed onions, avocado slices, diced pineapple, lime crema, and fresh cilantro on top.

10. Sing your song. Do your dance. Speak your truth and

treat yourself to a taco!

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Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat this dish.

FOLLOW ME @ONEGREATVEGAN

This recipe is my go-to for anyone who is transitioning into eating vegan or plant-based. Trust me; youâ&#x20AC;&#x2122;ll have no problem ditching the meat with this dish because my recipe for BBQ jackfruit is your new obsession! With smoky flavors, hearty BBQ, and fresh ingredients all tucked away into a tortilla; this dish is simply

perfect for your upcoming family barbecue!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Southwestern Stuffed Avocados Time

2 0 -3 0 M I N S

Method

PROCESSING

Serves

2-6 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E & E A S Y • G R A I N - F R E E O P T I O N

Ingredients

Recipe Lyrics

GENERAL:

Southwestern stuffed avocados

• • •

Large avocados (2-6 avocados) Fresh cilantro or green onion (¼ cup) OPTIONAL: shredded vegan cheese (⅓ cup)

WALNUT BEEF and beans with tomatoes southwestern stuffed avocados WALNUT BEEF and beans with tomatoes

FA JITA WALNUT BEEF: • • • • • • • • • • • • •

Instructions

Walnuts (½ cup) Sun-dried tomatoes (¼ cup) Mushrooms or sunflower seeds (5-8 mushrooms) Cumin (⅓ tbs) Smoked paprika (1 tbs) Onion powder (1 tbs) Garlic powder (1 tbs) Chili powder (½ tbs) Pink himalayan salt (½-1 tbs) Plack pepper (½ tbs) Nutritional yeast (2 tbs) Liquid smoke (⅛ tsp) Grapeseed oil or bbq sauce (1-3 tbs)

In a food processor, add all of your ingredients for the fajita walnut beef. (Do not add in the grapeseed oil just yet!!)

Pulse together your fajita walnut beef until the texture is just like ground beef. Slowly add in grapeseed oil as you pulse together your ingredients. Set the walnut beef aside for later.

In a medium bowl, combine all of your ingredients for your corn salsa and mix together until everything is coated and covered in seasoning. Set this aside for later.

4. In a medium bowl, whisk together all of your ingredients for

ZESTY CORN SALSA • • • • • •

the lime crema. Set aside when finished.

Corn kernels (½ cup) Cooked black beans (½ cup) Rainbow tomatoes (½ cup) Finely diced jalapeno (⅓ cup) Chili powder (1 tsp) Pink himalayan salt (½-1 tsp)

Slice open up your avocados and take out the pit + a little bit more of the avocado meat around the pits. Carve out a bit of space for your fillings.

Fill your carved avocado with the fajita walnut beef and then the corn salsa. Drizzle on some of the lime crema and sprinkle over some shredded vegan cheese on top.

Finish it all off with some fresh cilantro or green onion on top.

8. Sing your song. Do your dance. Speak your truth and enjoy a

stuffed avocado!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble.

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FOLLOW ME @ONEGREATVEGAN

I call avocado “Earth’s Butter” and I try to eat avo at least twice

week.

Today

you

are going to create these colorful southwestern stuffed avocados for a fabulous fresh feast! One of my favorite ways to eat avocado is stuffed with a hearty fajita walnut beef, zesty corn salsa, and my quick & easy lime crema. Talk about avo-yum! PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Bold Beef + Bean Tacos Time

40-45 MINS

Method

PROCESSING & SAUTÉ

Serves

1-8 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E • E A S Y

Ingredients

Recipe Lyrics

GENERAL • • • • •

Getting down with the bold beef and bean tacos

Corn or gluten-free tortillas (3-9 tacos) Fresh cilantro for garnish (¼ cup) Chopped rainbow tomatoes (½ cup) Chopped lettuce (1 cup) OPTIONAL: Any shredded vegan cheese of choice (1 cup)

Feel the sound with the bold beef and bean tacos All around with the bold beef and bean tacos Getting down with the bold beef and bean tacos

FA JITA WALNUT BEEF: • • • • • • • • • • • • •

Instructions

Walnuts (½ cup) Sun-dried tomatoes (¼ cup) Mushrooms or sunflower seeds (5-8 mushrooms) Cumin (⅓ tbs) Smoked paprika (1 tbs) Onion powder (1 tbs) Garlic powder (1 tbs) Chili powder (½ tbs) Pink Himalayan salt (½-1 tbs) Plack pepper (½ tbs) Nutritional yeast (2 tbs) Liquid smoke (⅛ tsp) Grapeseed oil or bbq sauce (1-3 tbs)

Grapeseed oil or vegetable broth (2 tbs) Diced red onion (½ cup) Cooked black beans (1 cup) Cooked pinto beans (1 cup) Diced tomatoes + juice (1 cup) Diced hatch chilis (½ cup) Smoked paprika (1.5 Tbs) Garlic powder (1 tbs) Onion powder (1 tbs) Chopped fresh cilantro (½ cup) Nutritional yeast (2 tbs) Pink Himalayan salt (½-1 tbs) Black pepper (½ tbs)

Add in all of your ingredients for the zesty beans and stir together everything. Cover the pot and cook the beans on medium-high heat for 8-15 minutes.

In a food processor, add all of your ingredients for the fajita walnut beef. Do not add in the grapeseed oil yet!!

In a small bowl, whisk together all of your ingredients for the lime crema. Set aside when finished.

Build your taco with: a tortilla, zesty beans, fajita walnut beef, chopped lettuce, vegan cheese, chopped tomatoes, lime crema, and fresh cilantro on top.

Sing your song. Do your dance. Speak your truth and taste this taco!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble.Sauté or microwave to reheat this dish.

Mix everything together: • Soy-free vegan mayonnaise (1 cup) • Plant-based milk of choice (½-2 tbs) • Onion powder (¼ tbs) • Garlic powder (¼ tbs) • Lime juice (2 tbs) • Pink Himalayan salt (½-1 tsp)

// WWW.ONEGREATVEGAN.COM

like ground beef. Add in grapeseed oil as you pulse together your ingredients. Set the walnut beef aside for later.

LIME CREMA

In a medium pot, sauté down your diced red onions and grapeseed oil until soft and clear.

4. Pulse together your fajita walnut beef until the texture is just

ZESTY BEANS: • • • • • • • • • • • • •

FOLLOW ME @ONEGREATVEGAN

Get down with these bold beef and bean tacos! Today you are about to cook up these epic tacos featuring my favorite fajita walnut beef, zesty beans, lime crema, and fresh flavor-filled goodies. Just one bite, and youâ&#x20AC;&#x2122;ll

be craving these protein-packed tacos all day, every day.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Sweet Potato Chili Time

Method

35-40 MINS

BOILING

Serves

6-10 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY INEXPENSIVE & EASY • GRAIN-FREE

Ingredients

Instructions

GENERAL:

• • • • •

In a large pot, sauté diced the red onion in vegetable broth or oil until soft and clear.

Combine beans, corn, tomatoes, diced sweet potato, and all seasoning with the cooked onions. Stir all of the ingredients together well and push the diced sweet potatoes below the liquid line. Add more vegetable broth if needed.

Cook the chili covered on medium-high for 20-25 minutes or until the sweet potatoes are soft enough to puncture with a fork.

• • • • • • • • • • • •

Vegetable broth or grapeseed oil (2 tbs) Diced red onion (½) Can + liquid of black beans (2 cups) Corn (2 cups) Can + liquid of diced fire-roasted tomatoes (2 cups) Can + liquid of pinto beans (2 cups) Can + liquid of kidney beans (2 cups) Diced sweet potato (1 cup) Cumin (½ tbs) Smoked paprika (2 tbs) Onion powder (1.5 Tbs) Garlic powder (1.5 Tbs) Chili powder (½ tbs) Pink Himalayan salt (½-1.5 Tbs) Black pepper (1-2 tsp) Nutritional yeast (3 tbs) Fresh cilantro (¼ cup)

4. Serve the chili with gorgeous guacamole and fresh

cilantro as a garnish on top. 5.

Sing your song. Do your dance. Speak your truth and dive into some chili!

Storage: Store in the fridge until ready to assemble. Boil or microwave to reheat this dish.

// WWW.ONEGREATVEGAN.COM

FOLLOW ME @ONEGREATVEGAN

When the weather is cooling down, my recipes are heating up! This sweet potato chili is a simple and hearty meal bursting with smoky flavors and protein loaded vegetables. Topped with a dollop of fresh guacamole and some fresh cilantro, youâ&#x20AC;&#x2122;ll be sharing this dish with the ones you love time and time again while singing

in the kitchen!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Tostada Avocado Toast Time

Method

10-15 MINS

BAKING

Serves

1-4 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • I N E X P E N S I V E & E A S Y

Instructions

Ingredients GENERAL

• • • • • •

Set your oven to broil (575 ºF) and toast your vegan cheese on top of corn tostada for about 1-2 minutes or until the cheese is melted.

Mix together all lime crema ingredients.

Once melted, add 3-5 avocado slices to the top of your baked, cheesy tostadas.

Corn tostadas (3-8 tostadas) Vegan cheese slices (3-8 slices) Avocado slices (1 avocado) Crushed red pepper (¼ tbs) Chopped green onion (2 tbs) Arugula or spinach (2-6 cups)

LIME CREMA

4. Sprinkle on red chili flakes.

Drizzle over the lime crema and finish with chopped green onions.

Serve the tostadas over a large bed of arugula.

Sing your song. Do your dance. Speak your truth and have a cheesy tostada!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat this dish.

// WWW.ONEGREATVEGAN.COM

FOLLOW ME @ONEGREATVEGAN

Could avocado toast get any easier? You bet! This Tostada Avocado Toast is a quick and easy option for a

brunchtastic meal that is creamy, dreamy, and simple to make!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

BBQ Bean Chili Time

Method

2 0 -3 0 M I N S

BOILING

Serves

3-6 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY INEXPENSIVE & EASY • TREAT YOURSELF • GRAIN-FREE

Ingredients

Instructions

GENERAL:

In a large pot, sauté the diced red onion in vegan butter until they are clear and cooked down.

Add all of the other ingredients into the pot, stir, and cook the chili covered for 10-20 minutes on mediumhigh.

Serve the chili with rice, fresh lime wedge, and garnish it with fresh parsley or cilantro on top.

• • •

Chopped fresh parsley or cilantro (¼ cup for garnish) Cooked rice of choice (2-8 cups) Fresh lime wedges (3-6)

CHILI: • • • • • • • • • • • • •

Diced red onion (½ onion) Vegan butter or vegetable broth (3 tbs) Vegetarian or blessed baked beans + liquid (1 cup) Cooked chickpeas (1 cup) Cooked pinto beans (1 cup) Diced tomatoes + juice (1 cup) Diced hatch green chilis (½ cup) Chili powder (¼ tbs) Smoked paprika (1 tbs) Nutritional yeast (1.5 Tbs) Cumin (2 tsp) Pink Himalayan salt (½-1 tsp) Black pepper (½ tsp)

// WWW.ONEGREATVEGAN.COM

4. Sing your song. Do your dance. Speak your truth and

feast on some chili!

Storage: Store all in the fridge until ready to assemble. Boil or microwave to reheat this dish.

FOLLOW ME @ONEGREATVEGAN

Baby got barbecue! This recipe has major campfire energy, and today you are going to be cooking up a savory dish! This chili is fabulous with nachos, tostadas, cornbread, tacos, quesadillas, and so much more. Whether you are headed to your next backyard barbecue or tucking in for a cozy dinner, this BBQ chili will take home the blue ribbon

prize!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Cauliflower Queso Flatbread Time

Method

30-40 MINS

BAKING & FRYING

Serves

6-8 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Recipe Lyrics

Instructions

CAULIFLOWER QUESO FLATBREAD

In a large bowl, combine chopped fajita vegetables and seasoning together with grapeseed oil or vegan butter.

Bake the fajita vegetables on a parchment-paper covered baking sheet and bake at 445 ºF for 18-25 minutes.

In a medium bowl, make the flatbread by combining the flour, tapioca flour, salt, garlic, and onion powder and whisk everything together. Then add in your coconut milk slowly while mixing, creating a thick flatbread dough (it should be the same thick consistency as cake batter.)

KEEPS YOUR BODY WELL FED CAULIFLOWER QUESO FLATBREAD CAN’T GET IT OUT OF MY HEAD

Ingredients GENERAL: • • • • •

Coconut queso or favorite vegan queso of choice (½ cup) Diced rainbow tomatoes (⅓ cup) Cilantro or green onion (¼ cup) Grapeseed oil (for frying) (2-4 tbs) Fresh lime wedges (3-6)

4. Heat a small bit of grapeseed oil in a frying pan. 5.

Fry the flatbread by spooning out ¼-⅓ cup of your dough into the hot pan and form it into a tortilla-sized circle as best as possible. After about 1-2 minutes of frying on one side, flip it and cook on the other side. Using a spatula, press down the flatbread as you flip between the two sides cooking. Bake the flatbread at 445 ºF for 5-10 minutes in the oven for extra crispiness!

Load up your cooked flatbread with 3-4 tbs of coconut queso, and then add on your roasted fajita vegetables, chopped fresh tomatoes, and chopped green onion.

Sing your song. Do your dance. Speak your truth and enjoy the flatbread feast!

FA JITA VEGETABLES • • • • • • • • • •

Diced red onions (1 cup) Diced zucchini (1 cup) Diced sweet potatoes (1 cup) Chopped up cauliflower (1 cup) Diced rainbow tomatoes (1 cup) Fajita seasoning (3 tbs) Smoked paprika (1 tbs) Pink Himalayan salt (1-2 tsp if needed) Black pepper (1-2 tsp if needed) Grapeseed oil or vegan butter (⅓ cup)

FLATBREAD • • • • • •

Gluten-free flour (1.5 Cups) Tapioca flour (¼ cup) Pink Himalayan salt (½ tsp) Garlic powder (1 tsp) Onion powder (1 tsp) Full fat coconut milk (1 cup)

// WWW.ONEGREATVEGAN.COM

Storage: Store the Fajita Vegetables, Flatbread Dough, and Queso in separate closed containers in the Fridge.

FOLLOW ME @ONEGREATVEGAN

Are you obsessed with fried bread like me? How about herb-roasted vegetables and cheesy plantbased queso? This is the recipe for you! Check out this fierce flatbread recipe loaded with vegan cheese, baked fajita vegetables, and fresh herbs all resting on fluffy gluten-free fried bread. Guaranteed, your

taste buds canâ&#x20AC;&#x2122;t wait to jump on into this flavor feast!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

Colorful Home Cooking with Gabrielle Reyes

Beyond Layered Lasagna Time

60-75 MINS

Method SAUTÉ & BAKING

Serves

8-15 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • T R E AT Y O U R S E L F • H O L I D AY

Recipe Lyrics

Instructions

BEYOND LAYERED LASAGNA

Set the oven to 425 ºF and prepare to bake your lasagna.

DIG IN YOU KNOW YOU WANNA

Make the hearty marinara sauce in a large pot and start by sautéing oil, bay leafs, and onions until soft and then add in minced garlic ½ way through cooking them until translucent. Add in all other seasoning to the onions + oil and then finally add in the tomato sauce, mix everything, and cover pot.

Cover the sauce and let it simmer on medium-high heat for 8-15 minutes.

BEYOND LAYERED LASAGNA FEEL THE FLAVOR UPON YAH

Ingredients GENERAL: • • • • • •

Beyond Beef (1 package) or hearty walnut beef (5-7 cups) Vegan mozzarella (5-8 cups) Gluten-free lasagna noodles or thinly sliced zucchini lasagna (1 box) Fresh spinach (8-10 cups) Chopped fresh basil or parsley (¼ cup) Melted vegan butter (⅓ cup)

4. In a large and deep pan sauté diced white onions in a splash

of aquafaba and then add in your beyond beef or walnut beef. Sauté the vegan beef until cooked and browned. Once browned, set aside. 5.

Cook the lasagna noodles in a large pot until slightly soft in boiling water. Cook for about 4-5 minutes.

Sauté the spinach in the same pan that you cooked the vegan beef with a little bit of aquafaba. Season the spinach with salt and pepper to taste until cooked down and wilted.

Assemble the lasagna in a glass or aluminum baking pan layering: sauce, noodles, beef, cheese, noodles, sauce, spinach, cheese, noodles, beef, sauce, noodles, a generous helping of cheese on top.

HEARTY MARINARA SAUCE: • • • • • • • • • • • •

Organic canned tomato sauce (4 cups) Chopped and diced white onion (1 cup) Bay leaf (2-4 leafs) Minced garlic (2 tbs) Maple syrup (½ -1 tbs) Pink Himalayan salt (½ - 1.5 tbs) Black pepper (¼ tbs) Dried parsley or italian seasoning (3 tbs) Garlic powder (1.5 Tbs) Onion powder (1.5 Tbs) Grapeseed oil, vegan butter, or aquafaba (3 tbs) Smoked paprika (⅓ tbs)

8. Pour melted plant-based butter over the top of the layers. 9.

Bake for 15-20 minutes or until the cheese is melted on top.

10. Garnish the lasagna with chopped fresh parsley or basil. 11. Sing your song. Do your dance. Speak your truth and serve

up some lasagna!

Storage: Store in the fridge until ready to assemble. Bake to reheat this dish.

100

// WWW.ONEGREATVEGAN.COM

FOLLOW ME @ONEGREATVEGAN

I just adore playing and experimenting around with Italian-inspired recipes to create irresistibly delicious home-cooked meals that everyone will enjoy. That’s why I created this Beyond Layered Lasagna recipe jampacked with flavor. What’s even more bomb? Nobody will know that this Lasanga recipe is 100% vegan, soy-free, nut-free, and glutenfree! That’s how you know that seasoning is everything, my loves! Bake up a lovely pan of this Beyond Layered Lasagna for a romantic dinner for two, or spread the love with your family and friends at your next feast!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

101

Colorful Home Cooking with Gabrielle Reyes

Avocado Zoodle Pesto Time

1 5 -2 5 M I N S

Method

B L E N D I N G

Serves

4-9 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E & E A S Y RAW VEGAN • GRAIN-FREE

Ingredients

Instructions

GENERAL

• • • •

Using a spiralizer, make zucchini noodles (zoodles!) And pat them dry to remove the excess water. Set aside for later.

In a blender, blend all of the avocado cream ingredients until it is smooth and creamy. Add in more plant-based milk if needed.

In a large bowl, combine the zoodles, avocado cream, and sun-dried tomatoes.

Zucchini (2-3 zucchini) Sun dried tomatoes (⅓ cup) Perfect parmesan (3tbs) Chopped fresh basil (¼ cup)

AVOCADO CREAM • • • • • • • • • • • • •

Avocado (1-2 avocados) Soaked raw cashews (1.5 cup) Fresh basil (½ cup) Fresh jalapeno (2 tbs) Apple cider vinegar (2 tbs) Lemon juice (1 tbs) Minced garlic (1 tbs) Plant-based milk (1.5 cups) Pink Himalayan salt (½-1 tbs) Garlic powder (1 tbs) Onion powder (1 tbs) Nutritional yeast (3 tbs) Black pepper (¼ tbs)

4. Top off the pesto with perfect parmesan and chopped fresh

basil. 5.

Sing your song. Do your dance. Speak your truth and enjoy this perfect peso!

Storage: Store in the fridge until ready to assemble. Serve this dish chilled.

102

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FOLLOW ME @ONEGREATVEGAN

I’m so excited for you to dig into this creamy and zesty recipe! Made with only a few simple ingredients and jam-packed with healthy fats, my Avocado Zoodle Pesto dish is what’s up! Grab a spiralizer and get

yourself going and glowing with this quick and crazy-flavorful meal.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

103

Colorful Home Cooking with Gabrielle Reyes

Spaghetti with Hearty Walnut Marinara Time

30-45 MINS

Method

PROCESSING & BOILING

Serves

4-7 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E & E A S Y

Ingredients

Recipe Lyrics

GENERAL:

Hearty walnut 2x

• •

Hearty walnut marinara

Gluten-free spaghetti noodles (1 box) Chopped fresh basil (¼ cup)

ZESTY WALNUT BEEF: • • • • • • • • • • • •

Raw walnuts (2 cups) Sun dried tomatoes (½ cup) Sunflower seeds or chopped mushrooms (1 cup) Italian seasoning (2 tbs) Garlic powder (1 tbs) Onion powder (1 tbs) Grapeseed oil (1.5 tbs) Smoked paprika (½tbs) Pink himalayan salt (½-1 tbs) Black pepper (½ tbs) Nutritional yeast (2 tbs) Liquid smoke (½ tsp)

PERFECT PARMESAN: • • • • •

Raw cashews (½ cup) Nutritional yeast (¼ cup) Onion powder (½ tbs) Garlic powder (½ tbs) Indian black salt (½ tsp)

HEARTY MARINARA SAUCE: • • • • • • • • • • •

Organic canned tomato sauce (4 cups) Chopped and diced white onion (1 cup) Minced garlic (1.5 tbs) Maple syrup (1tbs) Pink himalayan salt (¼ -1 tbs) Black pepper (¼ tbs) Dried parsley or italian seasoning (1.5 tbs) Garlic powder (½ tbs) Onion powder (½ tbs) Grapeseed oil, vegan butter or aquafaba (2 tbs) Smoked paprika (⅓ tbs)

Hearty walnut 2x Hearty marinara

Instructions 1.

Make the hearty marinara sauce in a medium pot by sautéing oil + onions until soft and then add in the minced garlic ½ way through cooking them until clear. Add all sauce seasoning to the onions and oil. Finally, add in the tomato sauce, mix together, and cover the pot. Cook on medium-high heat for 8-15 minutes.

Cook the gluten-free spaghetti in boiling water according to directions on the package.

Make the walnut beef by combining all of the ingredients in a food processor and pulse until the mixture is well combined and crumbles like beef. Add in more grapeseed oil if needed.

4. Clean out your food processor and make the perfect

parmesan by adding all of the ingredients to a food processor and process until crumbly and like flaky parmesan. 5.

Once everything is cooked, load up the spaghetti noodles with the hearty marinara, then the walnut beef, and then the perfect parmesan on top. Finish the dish with a bit of fresh basil or parsley.

Sing your song. Do your dance. Speak your truth and dig into spaghetti!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake or boil to reheat this dish.

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Since I was a little fluff nugget, I’ve loved a big bowl of Spaghetti and some Hearty Marinara. Flash forward a few years, and I’ve now veganized a classic dish full of the zest, texture, and spice that makes it a true comfort

food treat! Pile on the goodness and serve yourself up a big bowl of love.

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105

Colorful Home Cooking with Gabrielle Reyes

Creamy Spinach Pasta Shells Time

2 5 -3 5 M I N S

Method SAUTÉ & BOILING

Serves

4-6 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY INEXPENSIVE & EASY • TREAT YOURSELF

Ingredients GENERAL: • • • • • • • • • • • • • • •

Vegan butter (2 tbs) Diced white onion (1 cup) Minced garlic (1.5 tbs) Gluten-free flour (1.5 tbs) Lemon zest (2 tsp) Lemon juice (1 tbs) Nutmeg (¼-⅓ tsp) Nutritional yeast (4 tbs) Onion powder (1 tbs) Garlic powder (1 tbs) Full fat coconut cream (1.5 cups or 1 can) Baby spinach (8-12 cups) Pink Himalayan salt (1-3 tsp) Black pepper (½ - 1 tsp) Cooked gluten-free pasta shells (3-4 cups)

Instructions 1.

Heat the vegan butter in a large pan. Add the diced white onion and sauté them down with a splash of salt, stirring it occasionally until the onions begin to turn brown. ½ Way through, add in the minced garlic, and continue sautéing everything together.

Add in the lemon zest, lemon juice, and gluten-free flour to the pan and then stir everything together.

Slowly pour in the coconut cream, stirring it frequently in the pan. Add in all of the seasoning/spice and continue cooking + stirring until the mixture is very thick like a queso cheese.

4. One handful at a time, add the baby spinach to the pan

and cook it down into the thick sauce as best you can. Add in a splash of vegetable broth if you want it to cook down quicker! 5.

Stir everything well until the spinach is thoroughly wilted and is well-integrated into the coconut cream sauce.

Taste the creamed spinach for flavor and add more pink salt or lemon juice if needed.

Serve with cooked pasta shells, or by itself as a fabulous dip with toast situation!

Recipe Lyrics Creamy spinach pasta shells onion, garlic, lemon zest as well creamy spinach pasta shells seasoned and cheesy put you in a spell

8. Sing your song. Do your dance. Speak your truth and dig

into this creamy pasta!

Storage: Store in the fridge until ready to assemble. Bake or microwave to reheat this dish.

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You wonâ&#x20AC;&#x2122;t have to convince your family + friends to eat their Spinach anymore! Cook up this recipe for the most cheesy, decadent, nutmeginfused pasta dish that just happens to be loaded with healthy greens. No doubt, this has to be my favorite way to merge carblicious pasta with

nutritious vegetables!

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107

Colorful Home Cooking with Gabrielle Reyes

Zoodle Mushroom Marinara Time

35-40 MINS

Method S A U T É

Serves

4-8 FRIENDS

SOY FREE • NUT FREE • PROTEIN-PACKED • INEXPENSIVE & EASY • GRAIN-FREE

Ingredients

Instructions

GENERAL:

Soak + submerge the dried mushroom in water for 2045 minutes.

Using a spiralizer, make zucchini noodles (zoodles!) And pat them dry to remove the excess water. Set aside for later.

Cook the sauce in a medium pot and sauté the oil, diced onion, and then ½ way through cooking the onions, add minced garlic. Cook everything until the onions are clear.

• • • • •

Large zucchini (1-3 zucchini) Vegan butter (2-4 tbs) Pink himalayan salt (⅓ tsp) Perfect parmesan (¼ cup) Chopped fresh basil (2 tbs)

HEARTY MUSHROOM MARINARA SAUCE: • • • • • • • • • • • •

Dried mushrooms (2 cups) Organic canned tomato sauce (4 cups) Chopped and diced white onion (½ cup) Minced garlic (2 tbs) Maple syrup (½-1 tbs) Pink himalayan salt (½-1 tbs) Black pepper (¼ tbs) Dried parsley or italian seasoning (1.5 Tbs) Garlic powder (1.5 Tbs) Onion powder (1.5 Tbs) Grapeseed oil or vegan butter (2 tbs) Smoked paprika (⅓ tbs)

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Sauté or microwave to reheat this dish.

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4. Turn off your stove’s heat, and then add in tomato sauce

and all the seasoning to the medium pot. Mix everything until well incorporated. 5.

Drain the water from the mushrooms and then add the dried mushrooms to the pot and push them down into the sauce. Mix everything together.

Let the sauce with mushrooms simmer and cook covered for 10-18 minutes on medium heat or until the mushrooms are soft and have a meaty texture.

While the sauce is cooking, sauté the zoodles in 2 tbs vegan butter in a large pan with a splash of pink Himalayan salt. Cook them until there is a little bit of golden brown on the zoodles.

8. Build the plate with a good helping of zoodles,

mushroom marinara sauce, vegan parmesan, and fresh basil. 9.

Sing your song. Do your dance. Speak your truth and enjoy the zoodles!

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Break in the spiralizer for this groovy recipe! I really enjoy this easy marinara, especially with the dried mushrooms cooked down in the sauce. Whatâ&#x20AC;&#x2122;s wild is that the texture and taste of the dried mushrooms

are just like beef. All the yum and 100% cruelty-free!

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Colorful Home Cooking with Gabrielle Reyes

Vegan Chicken Noodle Soup Time

1 8 -2 5 M I N S

Method SAUTÉ & BOIL

Serves

5-9 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • I N E X P E N S I V E & E A S Y

Recipe Lyrics

Instructions

Vegan chicken noodle soup

In a large pot, sauté down diced white onions, then diced carrots, and then diced celery in vegan butter. Sauté everything down until the onions are clear.

Add in your minced garlic and a splash of salt, and you sauté and cook the garlic with the other vegetables in your pan.

Add into your pan the fresh thyme and the chopped jackfruit. Cook and sauté everything together.

make your taste buds loop-de-loop onion, carrots, celery, garlic, thyme Jackfruit seasoning broth pasta let’s feast my loves

4. Add the smoked paprika, nutritional yeast, salt, pepper,

poultry seasoning, and hot sauce to the pan. Mix everything together.

Ingredients GENERAL: • • • • • • • • • • • • • • • •

Chopped fresh parsley (¼ cup) Vegan butter or grapeseed oil (2 tbs) Diced white onions (1.5 cups) Diced carrots (1.5 cups) Diced celery (1.5 cups) Minced garlic (2 tbs) Pink Himalayan salt (½-1.5 tbs) Black pepper (2 tsp) Fresh thyme (5 sprigs) Chopped jackfruit (1.5 cups) Smoked paprika (½ tbs) Nutritional yeast (3 tbs) Poultry seasoning (2 tbs) Hot sauce (1-3 tsp) Not-chicken bouillon cubes or broth (6-9 cups) Gluten-free noodles (2.5 cups)

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Add in the cups of not-chicken bouillon cubes or broth as well as the gluten-free noodles. Push everything below the liquid line in the pot.

Cook your soup on medium-high covered for 7-12 minutes or until noodles are cooked.

Garnish the meal with fresh parsley on top.

8. Sing your song. Do your dance. Speak your truth and

enjoy this cozy soup!

Storage: Store in the fridge until ready to assemble. Boil or microwave to reheat this dish.

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Need a little pick me up? This vegan chicken noodle soup is just what the doctor ordered! Loaded with vibrant vegetables, marinated jackfruit, the cutest alphabet noodles, and meaty flavor from my favorite seasonings and spices, the whole family will be begging for seconds of this home-cooked creation. Whatâ&#x20AC;&#x2122;s even

more fierce? This one-pot recipe only takes 25 minutes to make!

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111

Colorful Home Cooking with Gabrielle Reyes

Rawesome Rawsagna Time

45-55 MINS

Method

PROCESSING AND BLENDING

Serves

4-6 FRIENDS

SOY FREE • PROTEIN-PACKED • RAW VEGAN • GRAIN-FREE OPTION

Ingredients

GENERAL:

T O TA L LY T O M AT O S A U C E :

•

• • • • • • • • • •

•

Very thinly sliced zucchini (12-18 slices) (like lasagna noodles!) Chopped fresh basil (¼ cup) (for garnish)

POWERFUL PESTO: • • • • • • • •

Basil (2-3 cups) Pine nuts (½ cup) Grapeseed oil (3-5 tbs) Pink Himalayan salt (1-2 tsp) Minced garlic (1 tbs) Lemon juice (1.5 Tbs) Nutritional yeast (3 tbs) Onion powder (2 tsp)

Soaked sun-dried tomatoes (2 cups) Pitted Medjool Dates (2 dates) Fresh basil (¼ cup) Minced garlic (1 tbs) Large tomatoes (4 tomatoes) Italian seasoning (2 tbs) Lemon juice (2 tsp) Grapeseed oil (2-4 tbs) Pink Himalayan salt (½-1 tbs) Plack pepper (½ tbs)

Ingredients ZESTY WALNUT BEEF:

Ingredients

• • • • • • • • • •

CASHEW CHEESE: • • • • • • • •

Soaked cashews (2 cups) Nutritional yeast (½ cup) Lemon juice (2 tbs) Apple cider vinegar (2 tbs) Minced garlic (2 tbs) Black pepper (1 tbs) Pink Himalayan salt (1-1.5 Tbs) Plant-based milk (1-4 tbs)

Walnuts (½ cup) Sun-dried tomatoes (¼ cup) Mushrooms (5-8 mushrooms) Italian seasoning (2 tbs) Smoked paprika (1 tbs) Himalayan salt (½-1 tbs) Plack pepper (½ tbs) Nutritional yeast (2 tbs) Liquid smoke (⅛ tsp) Grapeseed oil or vegetable broth (1-3 tbs)

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My love for lasagna is endless! When I’m looking for a lighter option for this classic Italian dish, I reach for zucchini and cashews! This rawesome recipe is layers of hearty walnut meat, crazy creamy cashew cheese, and pesto that has me singing out loud. Through the years, I’ve truly enjoyed making this recipe all summer

long for a meaty no-bake dinner!

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113

Colorful Home Cooking with Gabrielle Reyes

Rawesome Rawsagna Time

45-55 MINS

Method

PROCESSING AND BLENDING

Serves

4-6 FRIENDS

SOY FREE • PROTEIN-PACKED • RAW VEGAN • GRAIN-FREE OPTION

Instructions ASSEMBLE: 1.

Make powerful pesto by combining all ingredients into a food processor and pulse the pesto until it is well combined, soft, and crumbly. As it is mixing, add in more grapeseed to get it to be your desired thickness. Set aside in the fridge. Process or blend all of your ingredients for the cashew cheese. You may have to push down the ingredients on the inside of the processor 1-2 times until everything is thick and smooth! Add more plant milk if needed. Set aside in the fridge. In a food processor, combine all of your ingredients for the totally tomato sauce, and as it is mixing together, add in more grapeseed oil to get the sauce to your desired texture. Set aside.

Next, layer 2-4 more slices of zucchini the opposite way you laid them the first time.

8. Repeat this process until the baking dish is full to

the top. 9.

Finish it with totally tomato sauce, cashew cheese, a sprinkle of nutritional yeast, and top it with chopped fresh basil.

10. Pop the rawsagna in the fridge for 10 minutes or

serve immediately. 11. Cut into the rawsagna with a serrated knife. 12. Sing your song. Do your dance. Speak your truth

and enjoy the rawesome feast!

4. Make herbed walnut beef by combining all

ingredients into a food processor. Pulse until mixture is well mixed and has the texture of ground beef. As it is mixing, add in more grapeseed oil to get the walnut beef to your desired meaty texture. Set aside. 5.

In a small glass baking dish, add in ⅓ cup of totally tomato sauce and spread it from corner to corner in the dish.

Lay 2-4 pieces of thinly sliced zucchini into the baking dish and then layer on totally tomato sauce, herbed walnut beef, cashew cheese, and then the powerful pesto.

Storage: Store in the fridge until ready to serve. Serve this dish chilled.

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115

Colorful Home Cooking with Gabrielle Reyes

Creamy Alfredo With Meatballs Time

45-50 MINS

Method

BLENDING AND SAUTÉ

Serves

2-4 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Recipe Lyrics

Instructions

CREAMY ALFREDO WITH MEATBALLS

In a blender, combine all ingredients for the cashew alfredo sauce until it is a smooth, thick ranch-like consistency.

Warm the cashew alfredo sauce covered in a medium pot on medium-low heat.

Cook your gluten-free noodles in boiling water until al dente or slightly undercooked.

CREAMY ALFREDO WITH MEATBALLS CREAMY ALFREDO WITH MEATBALLS CREAMY ALFREDO

Ingredients

4. Remove the outer casing skin from the sausage, and in

a large bowl, mix the sausage meat and chopped fresh parsley until incorporated.

GENERAL: • • • • •

Gluten-free pasta of choice (3-6 cups) Chopped fresh parsley (⅓ cup) Plant-based sausage or vegan meat of choice (1 package) Vegan butter or oil (2-3 tbs) Vegan parmesan cheese (¼ cup)

CASHEW ALFREDO SAUCE: • • • • • • • • • • • •

Soaked raw cashews or pine nuts (1 cup) Full fat coconut milk or cream (1.5 cups) Vegetable broth (2-4 tbs) Minced garlic (2 tbs) Maple syrup (1 tbs) Lemon juice (3 tbs) Nutritional yeast (⅓ cup) Pink Himalayan salt (½-1 tbs) Black pepper (1-2 tsp) Garlic powder (2 tbs) Onion powder (2 tbs) Ground nutmeg (⅓ tsp)

Size out vegan meatballs with a spoon or ice cream scoop and roll the meatballs in your hands until round.

In a large pan, sauté the meatballs on all sides until browned with a bit of vegan butter or oil.

Once everything is cooked, build your dish with noodles, then the cashew sauce, meatballs, vegan parmesan, and top with fresh parsley.

8. Sing your song. Do your dance. Speak your truth and

enjoy this awesome alfredo!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake or microwave to reheat this dish.

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I don’t know about you, but I’m in the mood for some thick alfredo sauce and Juicy Meatballs on a bed of protein-packed Pasta. If you are like me, and you absolutely love a dynamic alfredo dish, then this is the dinner of your dreams!

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117

Colorful Home Cooking with Gabrielle Reyes

Stacked + Grilled Veggie Pizzadilla Time

30-45 MINS

Method

SAUTÉ AND BAKING

Serves

4-8 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Recipe Lyrics

Instructions

STACKED GRILLED VEGGIE PIZZADILLA

Heat your oven to 425 ºF.

Make the boss pizza sauce in a medium pot, add in your vegan butter, melt it down, and sauté your diced white onions and then halfway through, add minced garlic and saute everything until translucent and clear.

Add in your crushed tomatoes and tomato paste to the pot and mix. Then add in all of your seasoning for the boss pizza sauce. Mix together everything until well incorporated. Add in a bit of vegetable broth if you want it to be thinner!

MARINARA, CHEESE, TORTILLA STACKED GRILLED VEGGIE PIZZADILLA MARINARA, CHEESE, TORTILLA

Ingredients BOSS PIZZA SAUCE: • • • • • • • • • • • • • •

Vegan butter (2 tbs) Crushed tomatoes (2 cups) Pink Himalayan salt (¼-1 tbs) Black pepper (¼ tbs) Tomato paste (4 tbs) Diced white onion (⅓ onion) Minced garlic (1.5 tbs) Crushed red pepper (½-1 tsp) Maple syrup (1 tbs) Italian seasoning (3 tbs) or Dried parsley (1.5 tbs) Dried basil (1.5 tbs) Dried oregano (⅓ tbs) Optional - vegetable broth (3-5 tbs)

4. Cover the pot and let it simmer for 8-10 minutes. Turn off

the heat and set the covered pot aside when the sauce is fully cooked. If you want to, you can blend the sauce, so it is smooth! 5.

In a large pan, grill your vegetables of choice (NEXT PAGE) in vegan butter and sauté them in the poultry seasoning until the vegetables are cooked down to your liking. (I sauté mine for 5-8 minutes!) Set aside the vegetables in a separate bowl when cooked.

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This recipe is the love story between Loaded Veggie Pizza and Cheesy Stacked merged into a blissful bite! I crave these two cheesy treats all the time, and today my love, you are going to learn how to cook and create this epic Pizzadilla with

some exceptionally vibrant ingredients.

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119

Colorful Home Cooking with Gabrielle Reyes

Stacked + Grilled Veggie Pizzadilla Time

30-45 MINS

Method

SAUTÉ AND BAKING

Serves

4-8 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Ingredients

Instructions

GENERAL:

Make the pizzadilla by adding vegan butter to the pan. Then, add in a tortilla, scoop on a ¼-⅓ cup of boss pizza sauce, sprinkle on a ¼-½ cup of cheese, add on your grilled vegetables, add another sprinkle of cheese, a splash of Italian seasoning, and then add on a tortilla on top.

Press down the quesadilla until the cheese is melted, and then flip your quesadilla by using a plate to cover the quesadilla in the pan, and then turn the pan upside down so that the quesadilla lands on the plate—Grill both sides of the quesadilla.

• • • • • •

Gluten-free or corn tortillas (4-12 tortillas) Shredded vegan cheese of choice (2-4 cups) Vegan butter (2-6 tbs) Fresh basil (⅓ cup) Poultry seasoning of choice (2-4 tbs) Any diced vegetables of choice (2-6 cups)

VEGETABLES I LIKE TO USE: • • • • • • •

Diced red onion Diced bell peppers Diced mushrooms Rainbow tomatoes Chopped spinach Sun dried tomatoes Chopped black olives

8. On top of your grilled quesadilla, add on a ¼-⅓ cup of

boss pizza sauce, sprinkle on a ¼-½ cup of cheese, add on your grilled vegetables, a sprinkle of vegan cheese, and a splash of Italian seasoning. (Add on another layer of tortilla and the filling for three cheesy stacks!) 9.

Storage:

10. Chop your pizzadilla into 2-4 triangle pieces on a cutting

board.

Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake or sauté to reheat this dish.

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On a parchment paper-covered baking sheet, bake the pizzadilla for 5-10 minutes at 425 ºF or until the vegan cheese is melted on top.

11. Garnish the pizzadilla with chopped fresh basil. 12. Sing your song. Do your dance. Speak your truth and

enjoy pizzadilla perfection!

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121

Colorful Home Cooking with Gabrielle Reyes

Vegan Fried Chicken Time

50-60 MINS

Method FRYING

Serves

2-6 FRIENDS

N U T F R E E • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Ingredients

Recipe Lyrics

VEGAN FRIED CHICKEN:

VEGAN FRIED CHICKEN

• • • •

Rice Paper (2-4 Sheets) Grapeseed Oil for Frying (5-8 cups) Large Oyster Mushrooms or Canned Jackfruit (3-6 cups) Chopped Green Onions

COOKING IN THE KITCHEN VEGAN FRIED CHICKEN BET THAT FLAVOR HITTIN’

MUSHROOM MARINADE: • • • •

Pickled Jalapeño Juice or Pickle (1 Cup) Barbecue Sauce (⅓ Cup) Hot Sauce (2 Tsp) Vegetable broth (½-1.5 cups)

Ingredients GREAT SAUCE: Mix Together until well combined: • ⅓ Cup Veganaise • 2 Tbs Yellow Mustard • 3 Tbs BBQ Sauce

EGG MIXTURE: • •

Vegan Egg (1-2 Cups made) Indian Black Salt (¼-½ Tsp)

FLOUR MIXTURE:

RIGHTEOUS RANCH DIP:

• • • • • • •

Mix Together until well combined: • Veganaise (1 Cup) • Lemon Juice (2 Tbs) • Garlic Powder (1 Tbs) • Onion Powder (1 Tbs) • Nutritional Yeast (1 Tbs) • Plant-Based Milk (1-2 Tbs) • Pink Himalayan Salt (½ Tsp) • Black Pepper (¼-½ Tsp) • Fresh or Dried Dill (1.5 Tbs)

• •

Gluten-free Flour (2 cups) Tapioca Flour (⅓ Cup) Onion Powder (3 Tbs) Garlic Powder (3 Tbs) Smoked Paprika (2.5 Tbs) Nutritional Yeast (6 Tbs) Cajun Seasoning or Poultry Seasoning (1.5 Tbs) Pink Himilayan Salt (1-1.5 Tbs) Black Pepper (1 Tbs)

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Craving fried chicken? I got you! This vegan fried chicken recipe will satisfy your deepest crispy chicken desires with wrapped, seasoned, battered, and fried up oyster mushrooms and jackfruit to create some irresistible vegan fried chicken. Share this dish with your non-vegan friends and family, and they won’t have a clue it’s made from

100% plants!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

123

Colorful Home Cooking with Gabrielle Reyes

Vegan Fried Chicken Time

50-60 MINS

Method FRYING

Serves

2-6 FRIENDS

N U T F R E E • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Instructions 1.

Marinade the mushrooms in the mushroom marinade mixture for 20-40 minutes.

Heat the grapeseed oil in a deep pan and prepare to fry.

Wrap the oyster mushrooms or jackfruit in wet 1-inch wide rice paper slices to create a skin. Cover as much of the mushroom as possible.

4. Dip your marinated mushrooms in the egg mixture,

tap off any excess and then coat the mushrooms in the flour mixture as well. Tap off any excess flour. 5.

Fry your battered mushrooms in hot grapeseed oil until crispy and brown on all sides. Bake them at 450 ºF for 5-10 minutes to get them super crispy!

Serve the vegan fried chicken topped with chopped green onion and your choice of great sauce or righteous ranch dip on the side.

Sing your song. Do your dance. Speak your truth and enjoy this crunchy creation!

Storage: Store in the fridge until ready to assemble. Bake to reheat this dish.

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125

Colorful Home Cooking with Gabrielle Reyes

Crispy Mushroom Steak Time

2 0 -3 0 M I N S

Method SAUTÉ

Serves

1-5 FRIENDS

SOY FREE • NUT FREE • PROTEIN-PACKED • TREAT YOURSELF • GRAIN-FREE OPTION

Recipe Lyrics

Instructions

CRISPY MUSHROOMS STEAK

In a large pan, heat the vegan butter and then add in the minced garlic. Sauté them together on medium heat for 2-3 minutes.

Add in the full oyster mushrooms clusters and a splash of pink Himalayan salt and black pepper—coat and cover all of the mushrooms in the garlic butter.

Turn the heat up to medium-high and press down your mushrooms with a large pot full of heavy items (like full mason jars and cans!) For 3-6 minutes.

FULLY PLANT-BASED, NOTHING FAKE CRISPY MUSHROOMS STEAK GARLIC AND PRESS DOWN, PIECE OF CAKE CRISPY MUSHROOM STEAK ADD IN SEASONING MAKE NO MISTAKE

Ingredients GENERAL: • • • • • • • • • • •

Vegan butter (¼ cup) Minced garlic (1.5 Tbs) Pink himalayan salt (1-2 tsp) Black pepper (¼ tsp) Large oyster mushroom clusters (3-5 big clusters) Worcestershire sauce (2-4 tbs) Liquid smoke (1 tsp) Smoked paprika (1 tsp) Maple syrup (1-2 tbs) Steak seasoning (1-4 tbs) Chopped green onion or parsley (2 tbs)

4. Flip your mushrooms and press them again for 2-5

minutes. 5.

Season your mushrooms with vegan Worcestershire sauce liquid smoke, smoked paprika, and steak seasoning.

Next, add in 1 tbsp vegan butter and let it melt into the mushrooms.

Press the mushrooms for another 3-5 minutes, flip, and press again until crispy on both sides.

8. Repeat this process for all of your mushroom clusters. 9.

Garnish the steaks with chopped green onion or parsley.

10. Sing your song. Do your dance. Speak your truth and

feast on a mushroom steak!

Storage: Store in the fridge until ready to assemble. Bake or microwave to reheat this dish.

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Craving steak? I got you! You can make loads of meaty meals with Mushrooms because they come in a variety of textures, shapes, and they are super healthy too. Check out this DESIGNED BY THESTRIPEDHEART.COM

radical recipe for an incredibly Crispy Steak made out of seasoned and pressed Oyster Mushrooms that will have you singing sweet songs of joy. What’s even better? You don’t need a cast-iron skillet to get that goooooood crispy crust, but instead, all you need is a frying pan and a large pot!

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Colorful Home Cooking with Gabrielle Reyes

Lazy Day Mac & Cheese Time

10-18 MINS

Method BOILING

Serves

2-5 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • T R E AT Y O U R S E L F

Recipe Lyrics

Instructions

LAZY MAC FOR A LAZY SNACK

In boiling water, cook the gluten-free noodles to al dente or just a little bit undercooked. Save a splash of some pasta water.

In a medium pot, meltdown your vegan butter, vegan cheese, and plant milk until it forms a smooth, liquid cheese in the pot.

Once the cheese is melted, add in black pepper and smoked paprika.

WE’RE MAKING LAZY DAY MAC AND CHEESE MELT IT DOWN IF YOU PLEASE LAZY DAY MAC AND CHEESE

4. Delicately mix your gluten-free noodles into the pot of

liquid cheese and incorporate everything together.

Ingredients GENERAL: • • • • • • • •

Gluten-free noodles (3-6 cups) Plant-based butter (3 tbs) Plant-based milk (1-3 tbs) Vegan cheese of choice (1-2 cups) Black pepper (1 tsp) Smoked paprika (1 tsp) Arugula or any fresh herb (¼ cup) Optional- hot sauce and pink Himalayan salt (½–1 tsp)

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Top off your lazy mac with a drizzle of hot sauce and then some fresh arugula or whatever fresh herb you enjoy!

Sing your song. Do your dance. Speak your truth and enjoy the mac + cheese!

Storage: Store in the fridge until ready to assemble. Bake or microwave to reheat this dish.

FOLLOW ME @ONEGREATVEGAN

Get your pajamas on and your Netflix queue ready because youâ&#x20AC;&#x2122;re about to cook up my easiest Mac + Cheese recipe yet! Trust + believe this Mac is the definition of irresistible, and you only need a few ingredients for

this creamy cheese creation.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

129

Colorful Home Cooking with Gabrielle Reyes

Cheesy Burger Salad Time

2 5 -3 5 M I N S

Method

SAUTÉ AND BAKING

Serves

2-4 FRIENDS

SOY FREE • PROTEIN-PACKED • TREAT YOURSELF

Ingredients

Instructions

GENERAL:

Set your oven to 425 ºF to prepare to bake the croutons

• • • • •

In a medium bowl, combine all of the ingredients for the sesame bun croutons and coat the bread in butter and sesame seeds.

On a parchment paper-covered baking sheet, bake the croutons for 15-20 minutes while you prepare the other ingredients.

• • •

Chopped lettuce (3-6 cups) Beyond beef or walnut beef (1-2 cups) Steak seasoning (1-2 tsp) Chopped tomatoes (2 cups) Shredded vegan cheese or coconut queso (1 cup) Chopped pickles (½ cup) Diced red onions (½ cup) OPTIONAL: Roasted rainbow vegetables and crushed nuts (2-3 cups)

4. In a pan, cook the beyond beef or walnut beef with a

splash of steak seasoning and sauté until it is browned. Set the cooked meat aside. (I suggest leaving it in a closed + turned off the microwave, so it stays warm!)

SESAME BUN CROUTONS: • • • •

Chopped and cubed gluten-free bread (1-2 cups) Grapeseed oil or melted vegan butter (¼ cup) Sesame seeds (¼ cup) Pink hemilayan salt (¼ tsp)

In the same pan, cook the diced red onions until they are soft and clear.

Assemble your salad with chopped lettuce, cooked beef, sautéed onions, chopped tomatoes, vegan cheese, chopped pickles, sesame bun croutons, and a drizzle of great sauce.

Sing your song. Do your dance. Speak your truth and enjoy the sensational salad!

GREAT SAUCE: Mix Together: • ⅓ Cup vegan mayo • 2 Tbs yellow mustard • 3 Tbs bbq sauce • OPTIONAL: apple cider vinegar (1.5 Tbs)

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Sauté or microwave the meat to reheat this dish.

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When the weather is cooling down, my recipes are heating up! This Sweet Potato Chili is a simple and hearty meal bursting with smoky flavors and protein-loaded Vegetables. Topped with a dollop of fresh Guacamole and some fresh cilantro, youâ&#x20AC;&#x2122;ll be sharing this dish with the ones you love time and time again

while singing in the kitchen!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

131

Colorful Home Cooking with Gabrielle Reyes

BBQ Mac & Cheese Time

50-60 MINS

Method

BAKING AND SAUTÉ

Serves

3-7 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Recipe Lyrics

Instructions

WE’RE MAKING BBQ MAC & CHEESE

M A K E B B Q P U L L E D J A C K F R U I T: 1.

AND IT’S A SOUL FOOD THAT YOU NEED

Set your oven to 475 ºF degrees to bake the bbq jackfruit.

WE’RE MAKING BBQ MAC & CHEESE

In a large and deep pan, sauté down your white onions in grapeseed oil until clear.

GIVE ME THAT BBQ MAC & CHEESE

Chop your jackfruit into thin pieces that will resemble the pulled pork.

4. Add your jackfruit to your large pan and mix everything

together.

Ingredients

Add in your seasonings and spices (do not add the bbq sauce yet!) To the large pan and mix everything together.

Add your vegetable broth to the large pan, mix everything, and cover your pan. Cook covered on medium-high for 8-12 minutes.

Pour in bbq sauce of choice over the cooked jackfruit in the large pan and mix it in.

GENERAL: • •

BBQ Sauce (¼ Tbs) Chopped Green Onion (¼ Cup)

BBQ PULLED JACKFRUIT: • • • • • • • • • • • • •

Grapeseed Oil or Vegetable broth (3 Tbs) Thinly Sliced White Onion (½ Onion) Thinly Sliced Jackfruit (2 Cups) Vegetable broth (½ Cup) Smoked Paprika (3 Tbs) Garlic Powder (1.5 Tbs) Onion Powder (1.5 Tbs) Maple Syrup (1 Tbs) Mustard or Mustard Powder (⅓ Tbs) Liquid Smoke (1 Tsp) BBQ Sauce of Choice (1-2 Cups)(I love Stubbs Brand) Pink Himalayan Salt (½-1 Tbs) Black Pepper (¼-½ Tbs)

8. Transfer your cooked bbq jackfruit from the large pan to

a large parchment paper-covered baking sheet. 9.

Bake the bbq jackfruit at 475 ºF for 10-20 minutes or until the edges are crispy and dried out.

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake or microwave to reheat this dish.

R EC I PE CO N T I N U E S O N T H E N EXT PAG E

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family picnic, soulful Sunday dinner, or a protein-packed lunch. I love how simple this recipe is, and itâ&#x20AC;&#x2122;s seriously wild how identical the bbq pulled jackfruit turns out to be just like pulled pork. With this recipe, you get all the flavor and texture with none of the cholesterol, saturated fat, or cruelty! Enjoy my loves!

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This recipe combines two of my favorite comfort foods: barbecue pulled jackfruit with mac + cheese its perfect for a big

Colorful Home Cooking with Gabrielle Reyes

BBQ Mac & Cheese Time

50-60 MINS

Method

BAKING AND SAUTÉ

Serves

3-7 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Ingredients COCONUT MAC + CHEESE: • •

Gluten-free macaroni noodles (4-7 cups cooked) OPTIONAL: vegan cheese of choice (½ cup)

Instructions MAKE COCONUT MAC + CHEESE: 1.

Cook the Macaroni Noodles in boiling water until fully cooked but still just a little bit firm.

While the noodles are cooking, mix all of the Coconut Cheese ingredients in a medium bowl until they are well incorporated.

On high heat, pour in the Coconut Cheese mixture in a large pan. Periodically whisk the ingredients until the Cheese begins to thicken up. (You will see the Cheese start to bubble in the middle of the pan, and that’s how you know it is time to whisk it around!) Once the Coconut Cheese is at the thickness of traditional Queso Cheese, turn off your heat and continue to whisk it around in the pan, so it does not burn.

COCONUT CHEESE: • • • • • • • • • •

Full fat coconut milk canned (1.5 Cup) Nutritional yeast (6-8 tbs) Tapioca flour (2.5 Tbs) Garlic powder (1 tbs) Onion powder (1 tbs) Maple syrup (¼ tbs) Smoked paprika (1 tsp) Cumin powder (2 tsp) Pink himalayan salt (½-1.5 Tbs) Black pepper (½ tbs)

4. Pour your desired amount of Coconut Cheese into

cooked Noodles, mix everything gently, and set the Mac + Cheese aside with the cover on the pot to keep the dish warm.

ASSEMBLE THE MAC:

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Assemble your plate with Coconut Mac & Cheese, BBQ Pulled Jackfruit, a drizzle of BBQ sauce, and Chopped Green Onion on top.

Sing your song. Do your dance. Speak your truth and enjoy the Soul Food!

FOLLOW ME @ONEGREATVEGAN

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135

Colorful Home Cooking with Gabrielle Reyes

Rainbow Chickroom Sandwich Time

5 5 - 70 M I N S

Method

FRYING AND BLENDING

Serves

4-6 FRIENDS

• N U T F R E E • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Recipe Lyrics

Ingredients

RAINBOW CHICKROOM SANDWICH

VEGAN FRIED CHICKEN:

RAINBOW CHICKROOM SANDWICH

• • •

TASTE SO GOOD I CAN’T STAND IT

•

TASTES SO GOOD I CAN’T STAND IT

Rice paper (2-4 sheets) Grapeseed oil for frying (2-5 cups) Large oyster mushrooms or canned jackfruit (2-3 cups) Chopped green onions

MUSHROOM MARINADE: Mix everything together: • Pickled jalapeño juice or pickle juice (1 cup) • Barbecue sauce (⅓ cup) • Hot sauce (2 tsp) • Vegetable broth (1-2 cups)

Ingredients GENERAL: • • • •

Chopped pickles (¼ cup) Vegan cheese slices (4-6 slices) Vegan butter (¼ cup) Gluten-free sandwich buns (4-6 buns)

EGG MIXTURE: Mix everything together: • Vegan egg (1-2 cups made) • Indian black salt (1-2 tsp)

CREAMY CASHEW DRESSING: • • • • • • • • • • •

Coconut milk (½ cup) Soaked raw cashews or sunflower seeds (1 cup) Apple cider vinegar (2 tbs) Lemon juice (2 tbs) Minced garlic (1.5 Tbs) Nutritional yeast (3 tbs) Maple syrup (1.5 Tbs) Garlic powder (1.5 Tbs) Onion powder ( 1.5 Tbs) Pink himalayan salt (½-1 tbs) Crushed black pepper (½ tbs)

FLOUR MIXTURE: Mix everything together: • Gluten-free flour (2 cups) • Tapioca flour (⅓ cup) • Onion powder (3 tbs) • Garlic powder (3 tbs) • Smoked paprika (2.5 Tbs) • Nutritional yeast (6 tbs) • Cajun seasoning or poultry seasoning (1.5 Tbs) • Pink himalayan salt (1-1.5 Tbs) (if needed!) • Black pepper (1 tbs)

COLESLAW VEGETABLES: • • • •

GREAT SAUCE:

Red cabbage (¼ of cabbage) Green cabbage (¼ of cabbage) Carrots (¼ of carrot) Chopped green onion (¼ cup)

Mix together until well combined: • Veganaise (1 cup) • Yellow mustard (3 tbs) • Bbq sauce (4 tbs)

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Today, you are going to create the ultimate vegan chicken sandwich stacked high with creamy coleslaw,

Ace says this chickroom sandwich tastes better than any fried chicken that has ever graced his lips, so itâ&#x20AC;&#x2122;s safe to say this dish is on constant repeat in our house.

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137

zesty sauce, fried oyster mushrooms, pickles, and melted cheese, all on a toasted gluten-free bun! My hubby

Colorful Home Cooking with Gabrielle Reyes

Rainbow Chickroom Sandwich Time

5 5 - 70 M I N S

Method

FRYING AND BLENDING

Serves

4-6 FRIENDS

• N U T F R E E • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Instructions MAKE THE COLESLAW: 1.

Marinate the mushrooms, set the oven to 420 ºF, and heat the grapeseed oil in a deep pan.

In a blender, blend all ingredients for the cashew dressing until it has a thick ranch-like consistency. Add in more plant-milk if needed to make it creamy.

In a large bowl, combine all of your chopped vegetables and your cashew dressing.

4. Mix everything together until all of the chopped vegetables are covered in cashew dressing. 5.

Chill and set aside.

MAKE VEGAN FRIED CHICKEN:

ASSEMBLE THE SANDWICH:

Wrap the marinated oyster mushrooms or jackfruit in wet 1-inch wide rice paper slices. Cover as much of the mushroom as possible.

In a large bowl, dip your marinated mushrooms in the egg mixture. Tap off any excess and then coat the mushrooms in the flour mixture in a separate large bowl. Tap off any excess flour.

Fry your battered mushrooms in hot grapeseed oil until crispy and brown on all sides. After frying, bake them at 420 ºF for 5-10 minutes to get them super crispy!

4. Lay the fried chickrooms on a clean towel over

a plate to get rid of the excess oil.

Toast the gluten-free bun with vegan butter and a slice of vegan cheese on the inside of the top bun. Toast at 420 ºF for 5-8 minutes or until the cheese is melted.

Build the sandwich with the bottom bun, great sauce, coleslaw, chickrooms, pickle slices, more great sauce, and the top bun with the melted cheese.

Use a long toothpick to pierce through the top bun to the bottom bun, keeping the sandwich tall and all together.

4. Sing your song. Do your dance. Speak your

truth and savor the sandwich!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat this dish.

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139

Colorful Home Cooking with Gabrielle Reyes

Cheesy Butter Noodles Time

10-15 MINS

Method BOILING

Serves

2-5 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • T R E AT Y O U R S E L F

Recipe Lyrics

Instructions

CHEESY BUTTER NOODLES

Cook the gluten-free noodles in boiling hot water in a medium pot until the noodles are slightly undercooked or al dente.

Drain the water and add in the melted butter and all seasonings to the noodles.

Mix everything together until all the noodles are covered.

WITH NUTRITIONAL YEAST CHEESY BUTTER NOODLES MAKE YOURSELF A FEAST CHEESY BUTTER NOODLES WITH NUTRITIONAL YEAST CHEESY BUTTER NOODLES

4. Add in roasted vegetables, chickpeas, beans, and/or

sautéed greens cooked with seasoning to make this recipe extra colorful!

MAKE YOURSELF A FEAST 5.

Sing your song. Do your dance. Speak your truth and enjoy the noodles!

Ingredients GENERAL: • • • • •

Gluten-free noodles (3-5 cups) Melted plant-based butter (½ cup) Nutritional yeast (⅓ cup) Any salt-free seasoning of choice (2 tbs) Pink Himalayan salt (¼-1 tbs)

Storage: Store in the fridge until ready to assemble. Bake or microwave to reheat this dish.

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Can you tell I like Noodles? I love to cook up a massive pot of pasta at least once a week and coat them in a multitude of different seasonings and spices. I also like to add Poultry Seasoning or any of my Seasoning Mixes, depending on the vibe. This Cheesy Butter Noodle recipe is an easy, carbtacular dish that you can

make in a snap with a protein-full gluten-free Pasta! PS. Kiddos adore this buttery dish!

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141

Colorful Home Cooking with Gabrielle Reyes

Cajun Breakfast Egg Muffins Time

45-50 MINS

Method

Serves

6-8 FRIENDS

BAKING AND SAUTÉ

N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY

Recipe Lyrics

Ingredients

CAJUN BREAKFAST EGG MUFFINS

GENERAL: • •

JUST EGG, ZESTY VEGGIES IN A TIN

Chopped green onion (¼ cup) Oil or vegan butter (⅓ cup to non-stick your muffin tin)

CAJUN BREAKFAST EGG MUFFINS YEAH IT’S REALLY FILLING

CA JUN SEASONED VEGETABLES: • • • • • • • • • • •

Grapeseed oil or vegan butter (3-5 tbs) Diced yellow onions (½ cup) Minced garlic (1.5 Tbs) Diced green peppers (½ cup) Diced red pepper (½ cup) Diced mushrooms (½ cup) Chopped sun dried tomatoes (⅓ cup) Chopped green onion (¼ cup) Cajun seasoning (2.5 Tbs) Pink himalayan salt (1-2 tsp if needed) Black pepper (1-2 tsp)

Ingredients EGG MIXTURE: •

OR: • •

CREAMY AVOCADO SAUCE: • • • • • • • •

JUST Egg (1-3 cups)

• •

Avocados (2 avocados) Fresh cilantro (⅓ cup) Garlic powder (1.5 Tbs) Fresh jalapeños (2 tbs) Lime juice (2 tbs) Coconut milk (¼-1 cup) Nutritional yeast (1-2 tbs) Pink himalayan salt (2-4 tsp)

Chickpea flour (2-3 cups) Vegetable broth or plant-based milk (1-3 Cups) Turmeric (½ tsp) Smoked paprika (1.5 tsp)

EGG SEASONING: • • • •

Maple syrup (1.5 tsp) Nutritional yeast (2 tbs) Hot sauce (1-3 tbs) Indian black salt (½-1 tsp)

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Make today a better breakfast day with these scrumptious Cajun Breakfast Egg Muffins using JUST Egg! Your tastebuds will be tingling for these beautiful bites loaded with zesty vegetables, protein-packed eggs made from mung beans, and paired with a Creamy Avocado Sauce fit for your DESIGNED BY THESTRIPEDHEART.COM

breakfast goals. Donâ&#x20AC;&#x2122;t have JUST Egg? No worries! Use Chickpea Flour + seasoning instead, my loves. Cook up these muffins in a snap and save them in the fridge for a quick plant-powered meal on the go my loves!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Colorful Home Cooking with Gabrielle Reyes

Cajun Breakfast Egg Muffins Time

45-50 MINS

Method

BAKING AND SAUTÉ

Serves

6-8 FRIENDS

N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY

Instructions 1.

Preheat your oven to 375 ºF and use some oil or vegan butter to coat the sides of your muffin tin to make it nonstick. In a large pan, sauté your diced white onions, and then halfway through, add in your minced garlic. Add in a dash of salt and cook them until clear and translucent. Add all of your chopped vegetables (except for the chopped green onion) to the pan and add in all of your seasoning and spices. Cook and sauté the vegetables until they are a bit soft (4-8 min.)

8. In a blender, add all of your ingredients for

your creamy avocado dipping sauce and blend until smooth. Add in more coconut milk to make it smoother if you like! 9.

Once the muffins are done baking, let them cool for 5-10 minutes, remove them from the muffin tin, and garnish with chopped green onion.

10. Serve your cajun breakfast egg muffins

with a side of creamy avocado sauce. 11. Sing your song. Do your dance. Speak

your truth, and enjoy a better breakfast!

4. In a separate large bowl, whisk together

the egg mixture with its seasoning.

144

Add in about ¼ cup of your cooked cajun seasoned vegetables to each of your greased cups in the muffin tin. Now sprinkle in a little bit of the chopped green onion into each cup as well.

Add the egg mixture halfway up into each cup of the muffin tin.

Bake the muffins at 375 ºF for 15-20 minutes.

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Storage: Store in the fridge until ready to assemble. Bake or microwave to reheat this dish.

FOLLOW ME @ONEGREATVEGAN

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145

Colorful Home Cooking with Gabrielle Reyes

Sweet Potato Toast Three Ways Time

Method

40-50 MINS

BAKING

Serves

3-7 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y GRAIN-FREE OPTION

Ingredients

Instructions

GENERAL:

Set your oven to 450 ºF to prepare to bake the sweet potato slices.

Slice your sweet potato into thin, long slices. They should be cut to be ½ inch thick.

Cover your sweet potato slices in grapeseed oil and a splash of pink himalayan salt. Put the slices on a parchment paper-covered baking sheet and bake your slices for 18 to 25 minutes at 450 ºF. Flip halfway through to make sure each side gets crispy.

• • • • • • • • • • • •

Sweet potatoes (1-2 potatoes) Grapeseed oil or melted vegan butter (4 tbs) Pink himalayan salt (¼ tsp) Avocado slices (1 avocado) Hot sauce (1-3 tbs) Indian black salt (¼ tsp) Vegan cream cheese (¼ cup) Skinned tomato slices or tomato tuna (½ cup) Sesame seeds (2 tsp) Hummus (¼ cup) Caribbean spice salsa (½ cup) Chopped green onions (2 tbs)

4. Once the potatoes are cooked, top the slices with: A. Avocado slices, hot sauce, indian black salt B. Vegan cream cheese, skinned tomato slices or

tomato tuna , sesame seeds C. Hummus, caribbean spice salsa , and green onions. 5.

Sing your song. Do your dance. Speak your truth and toast to toast!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat this dish.

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You know what I love more than Avocado toast? Sweet Potato Toast Three Ways! If you have been craving Sweet Potatoes but still want to make something quick and easy, you can create this tasty toast and pile it high with great

goodies.

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147

Colorful Home Cooking with Gabrielle Reyes

Jamaican Stuffed Sweet Potato Time

90-120 MINS

Method

BAKING AND SAUTÉ

Serves

4-6 FRIENDS

NUT FREE • PROTEIN-PACKED • TREAT YOURSELF

Recipe Lyrics

Ingredients

OH HEYO! DO YOU WANT SOME OF MY

COCONUT RICE AND PEAS:

JAMAICAN SWEET POTATO

• • • • • •

OKAY SO! BAKE IT UP AND FILL IT WITH THE FOOD THAT YOU KNOW OH HEYO! DO YOU WANT SOME OF MY JAMAICAN SWEET POTATO

• • • • • •

GET YOUR GLOW AND DIG INTO THIS JAMAICAN SWEET POTATO

Organic white rice (2 cups) Vegetable broth (⅓ cup) Full fat coconut milk (2 cups) Diced sweet white onion (½ cup) Kidney beans (1 can) Whole scotch bonnet pepper or habanero hot sauce (½ tsp) Chopped green onion (½ cup) Allspice (2 tsp) Maple syrup (2 tsp) Dried or fresh tyme (1.5 Tbs) Black pepper (½ tbs) Pink himalayan salt (1-2 tbs)

Ingredients GENERAL: • • • •

Large Sweet Potatoes (4-6 Potatoes) Coconut Oil (1 Tbs) Dash of Salt (⅛ Tsp) Chopped green onion (¼ cup)

Ingredients MARINATED JERK MUSHROOMS: • • •

JAMAICAN PURPLE STEW: • • • • • • • • • • • • • • •

Diced White Onion (½ cup) Chopped Purple Potatoes (3-4 cups) Coconut Oil (¼ cup) Diced Carrots (1 cup) Chopped Tomatoes (1 cup) Coconut Milk (2 Cans) Thyme (2 Tbs) Allspice (1 Tbs) Ketchup (¼ cup) Liquid Aminos (¼ cup) Diced Garlic (⅓ cup) Maple Syrup (1-2 tbs ) Chopped Green Onion (½ cup) Pink Himalayan Salt (1-2 Tbs) Pepper (2 Tbs)

Portobello Mushrooms (3-4 Cups) White Onion (½ Onion) Coconut Oil (¼ Cup)

JERK MARINADE: • • • • • • • • • • •

Bbq sauce (¼ cup) Fresh ginger (1 tsp) Chopped green onion (½ cup) Fresh thyme (2 tbs) Minced garlic (tbs) Habanero hot sauce (½ tsp) Liquid aminos (¼ cup) Maple syrup (2 tbs) Lime juice (2 tbs) Pink Himalayan salt (1 tsp) Black pepper (1 tsp)

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This is Colorful Caribbean Comfort food! I’m currently drooling over this Jamaican Stuffed Sweet Potato that Ace and I created and perfected over the years of knowing each other. We adore Jamaican spices, and Caribbean meals always have such dynamic flavor. Inspired by my Haitian heritage and Ace’s Jamaican roots, we are obsessed with this epic plant-based dish loaded with soul, plant protein, and sensational

seasoning. I mean, talk about flavor-packed food!

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149

Colorful Home Cooking with Gabrielle Reyes

Jamaican Stuffed Sweet Potato Time

90-120 MINS

Method

BAKING AND SAUTÉ

Serves

4-6 FRIENDS

NUT FREE • PROTEIN-PACKED • TREAT YOURSELF

Instructions MAKE JAMAICAN

PURPLE STEW

B A K E Y O U R P O TAT O

Set your oven to 425 ºF and get ready to bake the Sweet Potatoes!

In a large pot, sauté the onions with the coconut oil until soft and translucent.

Cover a baking sheet with parchment paper.

Add in all stew ingredients and push the potatoes below the liquid line.

Lay the sweet potato on the baking sheet. With a fork, puncture the Sweet Potato all around and pour over melted Vegan Butter onto the Sweet Potato.

Cover and let the stew cook for 30-45 minutes or until the potatoes are soft and fully cooked.

MAKE COCONUT RICE & PEAS

4. Bake the Sweet Potato for 28-40

8. In a large pot, combine all of your

minutes or until soft all the way through.

ingredients. 9.

Mix all of your ingredients so they are incorporated, and cook rice on mediumhigh covered for 18-20 minutes.

10. Turn off the heat and let the rice sit

covered until ready to serve.

R EC I PE CO N T I N U E S O N T H E N EXT PAGE

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151

Colorful Home Cooking with Gabrielle Reyes

Jamaican Stuffed Sweet Potato Time

90-120 MINS

Method

BAKING AND SAUTÉ

Serves

4-6 FRIENDS

NUT FREE • PROTEIN-PACKED • TREAT YOURSELF

Instructions B A K E Y O U R P O TAT O 11. Wash and chop Portobello Mushrooms into long strips. 12. Make Marinade by mixing all the Jerk Marinade ingredients

in a medium bowl. 13. Sauté White Onions in Coconut Oil and a splash of salt in a

large pan until soft. 14. Add sliced portobello mushrooms to the pan and mix

everything together. 15. Pour the jerk marinade over the sautéed white onions and

portobello mushrooms in your large pan. Mix everything together. 16. Cover the pan and let the marinade-coated Portobello

Mushrooms simmer on medium heat for 8-10 minutes or until ready to serve. 17. Once the Potato is baked, let it cool for 5-8 minutes, slice

it open, and scoop out some of the insides to make a boat for the fillings. Fill the potato with a spread of vegan butter, Marinated Jerk Mushrooms, then Jamaican Purple Stew, and Garnish with Chopped Green Onion. Serve on a large bed of Coconut Rice and Peas. 18. Sing your song. Do your dance. Speak your truth and enjoy

the Jamaican Feast!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat this dish.

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Colorful Home Cooking with Gabrielle Reyes

Soul Stuffed Potato Time

65-75 MINS

Method

BAKING AND FRYING

Serves

3-7 FRIENDS

• N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Recipe Lyrics Ingredients

SOUL STUFFED POTATO

GENERAL:

LOADED WITH MAC AND CHEESE

• • •

SOUL STUFFED POTATO

Large White Potato (3-7 Potatoes) Vegan Butter (3 Tbs) Pink Salt (¼ Tsp)

TAKE A BITE IF YOU PLEASE

BLESSED BAKED BEANS: • • • • • • • • • • • • • • •

Ingredients

Vegetable broth (1 Cup) Canned or Cooked White Beans (2-3 Cups) Diced Red Onion (⅓ Onion) Diced Jalapeño (2 Tbs) Maple Syrup (1.5 Tbs) Worcestershire Sauce (1 Tbs) Ketchup (2 Tbs) Chili Powder (½ Tbs) Smoked Paprika (1 Tbs) Pink Himalayan Salt (½ Tbs) Black Pepper (½ Tbs) Maple Syrup (1.5 Tbs) Worcestershire Sauce (1 Tbs) Ketchup (2 Tbs) Chili Powder (½ Tbs)

COUNTRY FRIED MUSHROOMS: • •

Grapeseed Oil for Frying (5-8 cups) Chopped Mushrooms (2-3 cups)

MUSHROOM MARINADE: • • • •

Pickled Jalapeño Juice or Pickle Juice (1 Cup) Apple Cider Vinegar (¼ Cup) Barbecue Sauce (⅓ Cup) vegetable Broth (1-2 Cups)

EGG MIXTURE: • •

GREAT SAUCE:

Vegan Egg (1-2 Cups made) Indian Black Salt (½-1 Tsp)

FLOUR MIXTURE:

Mix together until well combined: • Veganaise (1 cup) • Yellow mustard (3 tbs) • Bbq sauce (4 tbs)

• • • • • • • •

Gluten-free Flour (2 cups) Onion Powder (2 Tbs) Garlic Powder (2 Tbs) Smoked Paprika (2 Tbs) Nutritional Yeast (5 Tbs) Pink Himalayan Salt (½-1.5 tbs if needed!) Poultry Seasoning (1.5 Tbs) Pepper (1 Tbs)

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This soul stuffed potato is the ultimate treat-yo-self meal! My love and true obsession with potatoes are real, and I crave southern comfort regularly, so for this decadent dish, I got to load up a baked potato with some

of my favorite comfort food creations. Dig in and sing this supper from the soul!

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155

Colorful Home Cooking with Gabrielle Reyes

Soul Stuffed Potato Time

65-75 MINS

Method

BAKING AND FRYING

Serves

3-7 FRIENDS

• N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Instructions

GETTING READY

Set your oven to 425 ºF and get ready to bake the Potatoes!

Cover a baking sheet with parchment paper.

Lay the potato on the baking sheet. With a fork, puncture the Potato all around and pour over melted Vegan Butter onto the Potato.

MAKE COCONUT MAC + CHEESE

4. Bake the Potato for 28-40 minutes or until soft

all the way through. 5.

Heat the Grapeseed Oil in a deep pan and prepare to fry.

Marinade the Chopped Mushrooms in the Mushroom Marinade Mixture for 20-40 minutes. MAKE THE BLESSED BAKED BEANS

In a medium pot, sauté your diced red onion and diced jalapeño in a splash of vegetable broth and a little bit of salt.

water until fully cooked but still just a little bit firm. 11. While the noodles are cooking, in a

medium bowl, mix all of the ingredients for the Coconut Cheese until they are well incorporated. 12. On high heat, in a large pan, pour in the

Coconut Cheese mixture and begin to periodically whisk the ingredients until the Cheese begins to thicken up. (You will see the Cheese start to bubble in the middle of the pan, and that’s how you know it is time to whisk it around!) Once the Coconut Cheese is at the thickness of traditional Queso Cheese, turn off your heat and continue to whisk it around in the pan, so it does not burn. 13. Pour your desired amount of Coconut

8. Add in your can of white beans, vegetable

broth, and all seasoning for your blessed baked beans, and then mix everything together. 9.

10. Cook the Macaroni Noodles in boiling

Cover your pot and cook on medium-high for 8-15 minutes.

Cheese into the cooked Noodles, mix everything together gently, and set the Mac + Cheese aside with the cover on the pot to keep the dish warm.

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157

Colorful Home Cooking with Gabrielle Reyes

Soul Stuffed Potato Time

65-75 MINS

Method

BAKING AND FRYING

Serves

3-7 FRIENDS

• N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Instructions

Storage:

FRY THE MUSHROOMS

Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat this dish.

14. Dip your Chopped Marinated Mushrooms in the

Egg Mixture, tap off any excess vegan egg, and then coat the Mushroom in the Flour Mixture. Tap off any excess Flour. 15. Fry your battered Mushrooms in hot Grapeseed

Oil until crispy and brown on all sides. After frying, bake them at 450ºF for 5-10 minutes to get them super crispy! A S S E M B L E T H E P O TAT O 16. Open the Potato up with a knife and scoop out a

little hole to fill with Soul Food. 17. Fill your Baked Potato with a spread of Vegan

Butter on all the sides, and then add in ¼-⅓ Cup of Blessed Baked Beans. 18. Then, fill your Potato with Mac + Cheese and top

with Country Fried Mushrooms. 19. Drizzle on Great Sauce and garnish with Chopped

Green Onions. 20. Sing your song. Do your dance. Speak your truth

and feed your soul!

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159

Colorful Home Cooking with Gabrielle Reyes

Fajita Stuffed Sweet Potato Time

Method

60-75 MINS

Serves

2-6 FRIENDS

BAKING AND SAUTÉ

SOY FREE • NUT FREE • PROTEIN-PACKED • INEXPENSIVE + EASY • TREAT YOURSELF

Ingredients

FA JITA BELL PEPPERS:

GENERAL: • • • • • •

Vegan Butter (2-4 Tbs) Sweet Potato (2-6 Potatoes) Cooked Zesty Rice or Quinoa (1.5 Cups) Vegan Cheese or Coconut Queso (½ Cup) Salsa or Hot Sauce of Choice (2-3 Tbs) Chopped fresh Cilantro (¼ Cup)(FOR GARNISH)

• • • • • • • •

Sliced Bell Peppers (3-4 Cups) Cumin Powder (½ Tbs) Chili Powder (1 Tbs) Smoked Paprika (1 Tbs) Sliced Red Onion (½ Onion) Nutritional Yeast (2 Tbs) Pink Himalayan Salt (½-1 bs) Black Pepper (½Tbs)

ZESTY BLACK BEANS: • • • • • • • • • • • •

Diced Red Onion (½ Onion) Aquafaba or Oil (2 Tbs) Cooked Black Beans (2-4 Cups) Minced Garlic (1 Tbs) Cumin Powder (½ Tbs) Chili Powder (1 Tbs) Smoked Paprika (1 Tbs) Garlic Powder (1 Tbs) Onion Powder (1 Tbs) Pink Himalayan Salt (½-1 Tbs) Black Pepper (1 Tbs) Maple Syrup (1 Tbs)

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Take everything you love about Fajitas and now stuff all that goodness into a butter-roasted Sweet Potato! I absolutely love the hearty, protein powered fillings that complete this beautifully balanced meal. If you are craving a carblicious element to this dish, serve this Stuffed Potato with Corn Tortillas or Chips. A dollop of

Gorgeous Guacamole on top also brings the whole meal together!

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161

Colorful Home Cooking with Gabrielle Reyes

Fajita Stuffed Sweet Potato Time

Method

60-75 MINS

BAKING AND SAUTÉ

Serves

2-6 FRIENDS

SOY FREE • NUT FREE • PROTEIN-PACKED • INEXPENSIVE + EASY • TREAT YOURSELF

Instructions BAKE THE POTATO

FA JITA BELL PEPPERS

Set your oven to 425 ºF and get ready to bake the Sweet Potatoes!

8. In a large pan, sauté your Sliced Red

Cover a baking sheet with parchment paper.

Lay the sweet potato on the baking sheet. With a fork, puncture the Sweet Potato all around and pour over melted Vegan Butter onto the Sweet Potato.

4. Bake the Sweet Potato for 28-40 minutes

or until soft all the way through.

Add in your sliced Bell Peppers to the pan, and once the peppers are cooked down, add in all of your seasoning for the Fajita Bell Peppers. Sauté the Peppers for 5-10 minutes or until soft with a splash of Vegetable Broth. Cover the pan of peppers until ready to serve. ASSEMBLE THE POTATO

10. Once the Sweet Potato is fully baked and

ZESTY BLACK BEANS 5.

Onions in Oil until soft and translucent.

While the Potato is baking, in a medium pot sauté Aquafaba or Oil, diced Red Onions, and then halfway through add Minced Garlic. Sauté everything until the onions are clear.

Add in the cooked Black Beans and all the seasoning for the Zesty Black Beans.

Cover the pot and let the Beans cook on medium heat for 8-15 minutes or until you are ready to serve.

soft, split the Potato open and 9carve out some space for your fajita fillings. Stuff the potato with Zesty Black Beans, Fajita Bell Peppers, and a sprinkle of Vegan Cheese. 11. Bake the stuffed Sweet Potato for 5-10

minutes or until the Vegan Cheese is melted. 12. Garnish the baked + stuffed Sweet Potato

with Chopped Cilantro and Hot Sauce or Salsa. 13. Sing your song. Do your dance. Speak your

truth and enjoy the fajita feast!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat this dish.

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163

Colorful Home Cooking with Gabrielle Reyes

Bangin’ Breakfast Bowl Time

55-65 MINS

Method

BAKING AND SAUTÉ

Serves

3-8 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Recipe Lyrics

Instructions

BANGIN’ BREAKFAST BOWL

Set your even to 425 ºF degrees and cover a baking sheet with parchment to bake your Sweet Potatoes.

In a large bowl, cover your Diced Sweet Potatoes in Vegan Butter and Poultry Seasoning to make your Maple Butter Sweet Potatoes. Place your covered Sweet Potatoes on the baking sheet and bake at 425 for 2025 minutes or until the potatoes are soft all the way through.

In a medium pot, sauté vegan butter, red onions, and then ½ way through add the Minced Garlic and sauté until the Onions are clear and soft. (NEXT PAGE)

PLANT-BASED LINKS AND MORE FEEL IT IN YOUR SOUL ACKEE, POTATOES BANGIN BREAKFAST BOWL YOU KNOW YOU WANT SOME MORE OF A BANGIN’ BREAKFAST BOWL

Ingredients

4. Add in the Black Beans and all of the seasoning for the

GENERAL • • • • •

Zesty Black Beans. Cover and cook the Beans for 8-15 minutes.

Plant-based breakfast sausage or rice bacon (5-10 links) Chopped green onion or cilantro (3 tbs) Avocado slices (1 avocado) Lime wedges (1 lime) Salsa (⅓ cup)

MAPLE BUTTER SWEET POTATOES: • • • • • •

Diced sweet potato (1-2 potatoes) Vegan butter (½ cup) Maple syrup (¼ cup) Pink himalayan salt (1-2 tsp) Black pepper (1 tsp) Smoked paprika (½ tbs)

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165

Colorful Home Cooking with Gabrielle Reyes

Bangin’ Breakfast Bowl Time

55-65 MINS

Method

BAKING AND SAUTÉ

Serves

3-8 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Ingredients

Instructions

ZESTY BLACK BEANS:

• • • • • • •

To make the Ackee, in a large pan saute the diced White Onion until soft and clear with a splash of salt.

Add the Diced Bell Peppers and all Seasoning for the Ackee into the pan. Cook the peppers until they are soft.

Turn off the heat and add your can of Ackee to the pan and lightly mix in the Ackee to other Vegetables.

Grapeseed oil or vegan butter (2 tbs) Minced garlic (1.5 Tbs) Diced red onions (½ cup) Pink himalayan salt (1-2 tsp if needed) Black pepper (1 tsp) Canned black beans (2 cups) Fajita seasoning (1.5 Tbs)

ACKEE + PEPPERS: • • • • • • • • • •

Can of ackee (1 can) Grapeseed oil (3-4 tbs) Minced garlic, finely chopped (1 tbs) Thyme (3 sprigs) White onions (½ onion) Green onions (⅓ cup) Chopped bell peppers (1.5 Cups) Chopped scotch bonnet pepper (¼ pepper) Black pepper (½ tsp) Indian black salt (¼ tsp)

8. Set the Ackee aside and cook your Plant-

Based Breakfast Links until they are browned and cooked up in a pan. 9.

Create the Bangin' Breakfast Bowl with Sweet Potatoes, Black Beans, Ackee, and Breakfast Links. On top, add on Avocado Slices, Lime Wedge, Salsa, and Cilantro or Chopped Green Onion.

10. Sing your song. Do your dance. Speak your

truth and enjoy this bangin’ Breakfast my loves!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake or microwave to reheat this dish.

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Wake up to the ultimate breakfast of champions! For this recipe, I’ve combined Vegan Sausage with my favorite Jamaican fruit, Ackee, and perfectly seasoned peppers. I know with this dish you will be jammin’ out and digging into this Caribbean-American fusion feast every morning my loves. Enjoy!

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Colorful Home Cooking with Gabrielle Reyes

Potato + Chickpea Protein Bowl Time

Method

30-45 MINS

FRYING

Serves

2-5 FRIENDS

SOY FREE • NUT FREE • PROTEIN-PACKED • INEXPENSIVE + EASY GRAIN-FREE OPTION

Ingredients GENERAL: • • • • •

Chopped lettuce (4-8 cups) Chopped rainbow tomatoes (1 cup) Avocado slices (1 avocado) Vegan feta cheese (1 cup) Chopped green onions (¼ cup)

Instructions 1.

In a large pan, pan fry and cook the cubed potatoes in oil first and sauté them for 9-18 minutes. Mix then in the oil regularly until every side is golden brown.

Add in your seasoning and halfway through the potatoes pan-frying and add in your cooked chickpeas as well as diced onions. Cook everything until the potatoes are soft inside and crispy on the outside.

Build your bowl with chopped fresh lettuce as the base, potato and chickpea mix, chopped rainbow tomatoes, and avocado slices.

POTATO + CHICKPEA MIX: • • • • • • • • • • •

Grapeseed oil (½-1 cup) Diced white onions (½ cup) Diced + chopped potatoes (3 cups) Minced garlic (1 tbs) Cooked chickpeas (1 cup) Barbecue sauce (¼-1 cup) Lime juice (2 tbs) Hot sauce (½-1 tsp) Cajun seasoning (1 tbs) Pink Himalayan salt (¼-1 tsp if needed) Black pepper (½ tsp)

4. Finish off the bowl with vegan cheese, and chopped

green onion. 5.

Sing your song. Do your dance. Speak your truth and have a blast with this bowl!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Sauté or microwave to reheat this dish.

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This bowl is so beautiful that youâ&#x20AC;&#x2122;ll just have to share the recipe! When I first started cooking vegan food back in 2011 the majority of the meals that I ate looked just like this: a rainbow of colorful vegetables mixed with hearty protein and

flavorful carbs.

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169

Colorful Home Cooking with Gabrielle Reyes

Sweet & Spicy Rainbow Bowl Time

45-50 MINS

Method

Serves

4-7 FRIENDS

SAUTÉ & BLEND

PROTEIN-PACKED • TREAT YOURSELF

Recipe Lyrics

Ingredients

SWEET AND SPICY RAINBOW BOWL

PEANUT SAUCE:

FILLING AND THE FLAVOR’S BOLD

•

SWEET AND SPICY RAINBOW BOWL

• • • • • • • •

SWEET AND SPICY RAINBOW BOWL

Ingredients GENERAL: • • • •

ST I C KY S PI C Y M A R I N AT E D MUSHROOMS:

Diced pineapple (⅓ cup) Slices of cucumber (½ cup) Crushed peanuts (¼ cup) Chopped green onions (¼ cup)

• • •

COLORFUL CRUNCH SLAW: • • • • • • • • • •

Peanut butter or sunflower seed butter (3 tbs) Liquid aminos (2 tbs) Sriracha sauce or chili flakes (½-1 tbs) Minced garlic (1.5 Tbs) Rice vinegar (3 tbs) Lime juice (1 tbs) Maple syrup (½ tbs) Ground ginger (2 tsp) Hot water or plant-based milk (1-3 tbs)

Cooked multi colored quinoa (1 cup) Cashews (⅓ cup) Sliced carrots (1 cup) Broccoli slaw mix (1 cup) Sliced purple cabbage (1 cup) Thinly sliced red bell peppers (1 cup) Chopped green onion (¼ cup) Sesame seeds (2 tbs) Chopped thai basil (¼ cup) Black pepper (1 tsp)

Cubed portobello mushrooms (3-6 mushrooms) Sliced white onion (1 cup) Vegetable broth (¼ cup)

ST I C KY + S PI C Y M A R I N A D E : • • • • • • •

Liquid aminos (⅓ cup) Sriracha (2-3 tsp) Rice vinegar (⅓ cup) Minced garlic ( 2 tbs) Maple syrup (2 tbs) Sesame seeds (2 tbs) Black pepper (1 tsp)

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Sweetness, spice, and everything nice! That’s what makes up this sweet and spicy rainbow bowl recipe. Packed with protein from the peanuts, liquid aminos, and quinoa, this recipe is not only plantpowerful but the vibrant flavors and colors will have your tastebuds singin’! Grab your colorful ingredients and pop into the kitchen to get glowing with this

rainbowtastic recipe!

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171

Colorful Home Cooking with Gabrielle Reyes

Sweet & Spicy Rainbow Bowl Time

45-50 MINS

Method SAUTÉ & BLEND

Serves

4-7 FRIENDS

PROTEIN-PACKED • TREAT YOURSELF

Instructions

Storage:

In a blender, blend the ingredients for the peanut sauce until it is smooth and creamy. Add more water if needed and set aside.

Combine all of your sliced vegetables in a large bowl for the colorful crunch slaw. Drizzle your desired amount of peanut sauce into your bowl and mix everything together. Chill and set aside.

In a medium bowl combine all of the ingredients for the sticky + spicy marinade and whisk until everything is combined.

Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Sauté or microwave to reheat this dish.

4. Using a splash of vegetable broth, cook your cubed

mushrooms in a large pan until they are cooked and browned on all the flat sides. 5.

Pour your thai spice sauce into the pan, mix everything together, and cover. Let it cook covered on medium-high for about 5-10 minutes or until the sauce is thick in the pan.

Now that the sauce is thick, make sure all of the mushrooms are coated and covered in the sauce.

Build your bowl with the crunch slaw and mushrooms as the base, and then top everything off with diced pineapple, sliced cucumber, crushed peanuts, and chopped green onions.

8. Sing your song. Do your dance. Speak your truth and enjoy

the colorful creation!

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173

Colorful Home Cooking with Gabrielle Reyes

Loaded Taco Bowl Time

35-45 MINS

Method

PROCESSING AND SAUTÉ

Serves

4-7 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • GRAIN-FREE OPTION

Ingredients

GENERAL:

FA JITA WALNUT BEEF:

• • • • •

• • • • • • • • • • • • • •

Diced tomatoes (1 cup) Vegan cheese (1 cup) Lime wedges (1-2 limes) Chopped lettuce (3-5 cups) Avocado slices (1 avocado)

ZESTY BLACK BEANS: • • • • • • • • • • •

Diced red onion (½ cup) Aquafaba or vegetable broth (1 cup) Cooked black beans (3-4 cups) Minced garlic (1 tbs) Cumin powder (1.5 Tbs) Chili powder (½ tbs) Smoked paprika (1 tbs) Garlic powder (1 tbs) Onion powder (1 tbs) Pink himalayan salt (1-2 tsp) Black pepper (1 tbs)

Raw walnuts (1 cup) Sun dried tomatoes (½ cup) Sunflower seeds or Mushrooms (⅓ cup) Chili powder (½ tbs) Onion powder (1tbs) Garlic powder (1 tbs) Cayenne pepper (½ tsp) Ground cumin (2 tsp) Pink himalayan salt (½-1 tps) Black pepper (½ tsp) Smoked paprika (½ tbs) Liquid smoke (¼ tsp) Maple syrup (½ tbs) barbecue sauce (1-2 tbs)

CAULIFLOWER RICE: • • • • • •

Diced white onions (½ cup) Grapeseed oil (2 tbs) Chopped cauliflower (3-4 cups) Taco or Fajita seasoning (½-2 tbs) Lime juice (2 tbs) Chopped cilantro (¼ cup)

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Looking for a zesty low-carb meal? This Loaded Taco Bowl Recipe youâ&#x20AC;&#x2122;re about to dive into is layered with

tons of plant protein, jam-packed with fresh vegetables + fiber, and is incredibly simple to create!

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175

Colorful Home Cooking with Gabrielle Reyes

Loaded Taco Bowl Time

35-45 MINS

Method

PROCESSING AND SAUTÉ

Serves

4-7 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • GRAIN-FREE OPTION

MAKE THE ZESTY BLACK BEANS 1.

In a medium pot sauté Vegetable Broth, Red Onions, and then ½ way through add the Minced Garlic and sauté EVERYTHING until the Onions are clear and soft.

Add in the COOKED Black Beans and all of the seasoning for the Zesty Black Beans. Cover and cook the Beans for 8-10 minutes or until ready to serve.

In a large pan sauté down some diced White Onions in Grapeseed Oil and a little bit of Salt until the Onions are cooked down and clear.

Add in your Cauliflower Rice to your pan as well as your Taco seasoning and fresh Lime Juice. Sauté everything together until the Cauliflower is soft and well seasoned like rice! Mix in some chopped Fresh Cilantro and cover the pan. Set aside covered on low heat.

M A K E T H E FA J I TA WA L N U T B E E F 3.

In a food processor, add all of your ingredients for the Fajita Walnut beef. Do not add in the BBQ Saucejust yet!

4. Pulse together your Fajita Walnut beef until

the texture is just like Ground Beef. Slowly add in BBQ Sauce as you pulse together your ingredients. Set the Walnut beef aside for later. MAKE THE CAULIFLOWER RICE 5.

176

splash of Grapeseed Oil until it’s nice and Hot. ASSEMBLE THE BOWL 9.

Load up your Taco Bowl with fresh Lettuce, riced Cauliflower, Walnut Beef, diced Tomatoes, Avocado slices, vegan Cheese, Cilantro, and Lime wedges on top.

10. Sing your song. Do your dance. Speak your

Clean out the food processor and make your Cauliflower Rice by adding the chunks of Cauliflower to a food processor and pulse it until it has a Rice-like texture and consistency.

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8. In a pan sauté the Walnut beef with a

truth and enjoy the Taco Bowl treat!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Sauté or microwave to reheat this dish.

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177

Colorful Home Cooking with Gabrielle Reyes

Bountiful Buddha Bowl Time

45-50 MINS

Method

BAKING AND SAUTÉ

Serves

3-6 FRIENDS

SOY FREE • NUT FREE • PROTEIN-PACKED • INEXPENSIVE + EASY

Ingredients GENERAL: • • • •

Zesty cooked rice (2-8 cups) Avocado slices (1 avocado) Chopped green onion (¼ cup) Any greens of choice like spinach or spring mix (3-10 cups)

HERBED POTATOES: • • • • • • • •

Diced potatoes (3-5 cups) Grapeseed oil or vegan butter (⅓ cup) Oregano (⅓ tbs) Rosemary (½ tbs) Thyme (1 tbs) Salt (¼-½ tbs) Black pepper (1 tsp) Nutritional yeast (2 tbs)

Instructions 1.

Set your oven to 425 ºF degrees to bake the potatoes and cover a baking sheet with parchmant paper..

In a large bowl coat the diced potatoes in vegan butter and all of the seasoning for the herbed potatoes. Mix them together until the potatoes are all coated and covered well.

Lay the herbed potatoes on the parchment papercovered baking sheet. Roast the potatoes for 20-25 minutes at 425 ºF or until the are soft all the way through.

4. In a pan sauté́ the chickpeas with the aquafaba and the

seasoning for the cheerful chickpeas. After you have cooked and coated the chickpeas add in the coconut milk. Mix everything together and let the beans cook covered for 8-15 minutes on medium-high heat.

CHEERFUL CHICKPEAS: • • • • • • • • •

Cooked chickpeas (2-3 cups) Aquafaba (3 tbs) Salt-free poultry seasoning (1.5 Tbs) Smoked paprika (¼ tbs) Mustard powder (¼ tbs) Parsley flakes (½ tbs) Pink himalayan salt (½-1 tsp) Black pepper (½ tbs) Coconut milk (⅓ cup)

NO-HONEY MUSTARD DRESSING: • • • • •

Mustard (½ cup) Maple syrup (3 tbs) Hot sauce (1-3 tsp) Black pepper (¼ tbs) Apple cider vinegar (1 tbs)

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Mix together all of the ingredients for the no-honey mustard dressing. Set aside.

Load up your bountiful buddha bowl with first greens, and then roasted potatoes, cheerful chickpeas, zesty rice, avocado slices, no-honey mustard, and green onion on top.

Sing your song. Do your dance. Speak your truth and have a bountiful bowl!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Sauté or microwave to reheat this dish.

FOLLOW ME @ONEGREATVEGAN

A big bowl of perfectly seasoned soul food is just what you are craving baby! Create herb roasted potatoes, sweet + spicy chickpeas, and

favorite

no-honey

mustard dressing to lay gracefully on a fresh bed of greens for a

bountiful blessing bite after bite!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

179

Colorful Home Cooking with Gabrielle Reyes

Black Bean & Beef Burrito Bowl Time

1 8 -2 0 M I N S

Method SAUTÉ

Serves

4-6 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY

Ingredients

Recipe Lyrics

GENERAL:

BLACK BEAN AND BEEF BOWL

• • • • • •

Avocado slices (1 avocado) Cilantro leaves (¼ cup) Pepitas (⅓ cup) Spinach or green of your choice (4-6 cups) Cooked rice of choice or zesty rice (3-5 cups) (Optional) avocado slices or vegan cheese (½ cup)

IT’S GREAT FOR ALL PEOPLE BLACK BEAN AND BEEF BOWL FOR ME AND MY AMIGOS BLACK BEAN AND BEEF BOWL IT’S GREAT FOR ALL PEOPLE BLACK BEAN AND BEEF BOWL

CHILI BLACK BEANS: • • • • • • • • • • • •

FOR ME AND MY AMIGOS

Cooked black zbeans (2-3 cups) Grapeseed oil or aquafaba (2 tbs) Diced red onion (1 cup) Minced garlic (1.5 Tbs) Chili powder (⅓ tbs) Dried oregano (2 tsp) Smoked paprika (⅓ tbs) Pink himalayan salt (½-1 tbs) Black pepper (½ tbs) Cumin powder (½ tsp) Garlic powder (½ tbs) Onion powder (½ tbs)

Ingredients LIME CREMA: Mix everything together: • Soy-free vegan mayonnaise (1 cup) • Plant-based milk of choice (½-2 tbs) • Onion powder (¼ tbs) • Garlic powder (¼ tbs) • Lime juice (2 tbs) • Salt (½-1 tsp) ZESTY BEEF: • • • •

Grapeseed oil or aquafaba (2 tbs) Beyond beef or walnut fajita beef (3-4 cups) Chili powder (1 tsp) Smoked paprika (1 tsp)

RECIPE CO NTI NUES O N THE NEXT PAGE

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Get ready to cook up a feast of flavor and culture! I’ve combined my favorite jamaican + haitian dishes infused with the fresh and fabulous zest that makes epic caribbean cuisine. I can’t wait for you to sink your

teeth into a big bowl of marinated jerk mushrooms, curry smashed sweet potatoes, slaw, and more!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

181

Colorful Home Cooking with Gabrielle Reyes

Black Bean & Beef Burrito Bowl Time

1 8 -2 0 M I N S

Method SAUTÉ

Serves

4-6 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY

Instructions

Storage:

MAKE THE CHILI BLACK BEANS

Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Sauté or microwave to reheat this dish.

In a medium pot sauté Grapeseed Oil and diced Red Onions, and then ½ way through add the Minced Garlic and sauté everything until the Onions are clear and soft.

Add in the Black Beans and all of the seasoning for the Chili Black Beans. Cover and cook the Beans on medium-high heat for 8-10 minutes. Set aside.

MAKE THE ZESTY BEEF 3.

Heat Grapeseed Oil OR Aquafaba in a large pan and add in the Vegan Beef. Cook and break apart the Beef until it’s fully browned. Add in your zesty beef seasoning as you sauté the beef. Set it aside covered when it is browned.

ASSEMBLE THE BOWL 4. Build your Burrito Bowl with Greens first, and

then Rice, Zesty Beef, Chili Black Beans, Pickled Jalapeños, Avocado slices or Vegan Cheese, and Lime Crema. 5.

Top-off the Bowl with Pepitas and chopped Cilantro.

Sing your song. Do your dance. Speak your truth and have a beautiful Bowl!

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PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

183

Colorful Home Cooking with Gabrielle Reyes

Caribbean Blessing Bowl Time

65-80 MINS

Method

BAKING AND SAUTÉ

Serves

4-8 FRIENDS

NUT FREE • PROTEIN-PACKED • TREAT YOURSELF • GRAIN-FREE OPTION

Recipe Lyrics

Ingredients

CARIBBEAN BLESSING BOWL (BOWL)

GENERAL: •

FOOD THAT HAS YOU FEELING WHOLE

Chopped green onion

CARIBBEAN BLESSING BOWL (BOWL)

CARIBBEAN SPICE POTATOES: • • • • • • • • •

NOURISH YOUR BODY, SPIRIT, AND SOUL

Diced and cubed purple potato or ube (3-4 cups) Allspice (½ tsp) Ground coriander spice (½ tbs) Smoked paprika (1 tbs) Dried tyme (2 tbs) Melted coconut oil (3 tbs) Chopped green onion (¼ cup) Hemalayan salt (1-3 tsp) Black pepper (1 tsp)

Ingredients JERK MARINADE: • • • • • •

CURRY SMASHED SWEET POTATOES: • • • • • • • • • • •

• • • • •

Chopped and skinned sweet potato (3-4 potatoes) Allspice (¼ tsp) Curry spice (1 tbs) Turmeric (1 tsp) Cayenne pepper (¼ tsp) Chopped fresh dill (¼ cup) Full fat coconut milk (2-4 tbs) Maple syrup (1-2 tbs) Plant-based butter (¼ cup) Hemalayan salt (1-2 tsp) Black pepper (1 tsp)

CABBAGE SLAW: • • • •

• •

Chopped purple cabbage (2 cups) Shredded carrots (2 cups) Chopped green cabbage (2 cups) Chopped green onion (½ cup)

DANG GOOD DRESSING:

MARINATED JERK MUSHROOMS: •

Bbq sauce (1 cup) Fresh grated ginger (1.5 Tsp) Chopped green onion (⅓ cup) Fresh thyme (2 tbs) Minced garlic (1 tbs) Habanero hot sauce or chopped scotch bonnet pepper (1-3 tsp) Liquid aminos (¼ cup) Maple syrup (2 tbs) Lime juice (3 tsp) Hemalayan salt (¼-1 tsp) Black pepper (¼ tsp)

• • • • • • • • • •

Sliced Portobello mushrooms (3-5 mushrooms ) Sliced White onion (1 Cup) Coconut oil (¼ cup)

Apple cider vinegar (3 tbs) Thyme (2 tbs) Smoked paprika (2 tsp) Vegetable broth or aquafaba (¼ cup) Allspice (½ tsp) Black pepper (¼ tsp) Pink himalayan salt (½ tsp) Maple syrup (1 tbs) Nutritional yeast (2 tbs) Garlic powder (1 tbs)

R EC I PE CO N T I N U E S O N T H E N EXT PAG E

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Get ready to cook up a feast of flavor and culture! I’ve combined my favorite Jamaican and Haitian dishes infused with the fresh and fabulous zest that makes epic Caribbean cuisine. I can’t wait for you to sink

your teeth into a big bowl of Marinated Jerk Mushrooms, Curry Smashed Sweet Potatoes, Slaw, and more!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

185

Colorful Home Cooking with Gabrielle Reyes

Caribbean Blessing Bowl Time

65-80 MINS

Method

BAKING AND SAUTÉ

Serves

4-8 FRIENDS

NUT FREE • PROTEIN-PACKED • TREAT YOURSELF • GRAIN-FREE OPTION

Instructions M A K E T H E C A R I B B E A N S P I C E P O TAT O E S

11. Sauté sliced white onions in coconut oil in a large

pan until soft and clear.

Set your oven to 435 ºF degrees to bake your potatoes and line a baking sheet with parchment paper.

In a large bowl, mix and toss together the cubed potatoes, spices, and oil for the caribbean spice potatoes.

13. Pour the jerk marinade over the sautéed white

Place the coated potatoes on the parchment papercovered baking sheet and spread them out evenly.

onions and portobello mushrooms in your large pan. Mix everything together.

4. Bake potatoes at 435 ºF for 20-25 minutes or until

14. Cover pan and let the marinade-covered portobello

the potatoes are soft all the way through with a fork. MAKE THE CURRY SMASHED S W E E T P O TAT O E S 5.

In a large pot, boil the skinned and chopped sweet potatoes in hot water for 20-30 minutes or until soft all the way through with a fork. Drain the water, mash the cooked sweet potatoes in the pot, and add plant-based butter + full fat coconut milk while mashing everything together. Add in all of the other seasoning and spices to the pot and mashed everything together until all the ingredients are well incorporated sweet potatoes. Set aside covered in the pot.

Chop the portobello mushrooms into long, thin strips.

10. Make the marinade by mixing all of the jerk marinade

ingredients together in a medium bowl. Set aside.

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mushrooms simmer and thicken up on medium heat for 8-10 minutes or until ready to serve. them into a large bowl. 16. In a medium bowl mix together all of the ingredients

for the dang good dressing and pour it over the chopped vegetables. Mix everything together ASSEMBLE THE BLESSING BOWL 17. Build the bowl with first the curry smashed sweet

potatoes and then slaw, marinated jerk mushrooms, and purple potatoes. 18. Garnish the top of the bowl with chopped green

onion. 19. Sing your song. Do your dance. Speak your truth and

M A K E T H E M A R I N AT E D J E R K M U S H R O O M S

186

and mix them in with the sautéed white onions and coconut oil with a splash of salt.

15. To make the slaw chop all of the vegetables and put

8. Add some chopped dill to the top of your smashed

12. Add the sliced portobello mushrooms to the pan

feast on this caribbean cuisine!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake or microwave to reheat this dish.

FOLLOW ME @ONEGREATVEGAN

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187

Colorful Home Cooking with Gabrielle Reyes

Thai Spice Stir Fry Time

2 0 -2 5 M I N S

Method SAUTÉ

Serves

4-8 FRIENDS

P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y

Recipe Lyrics

Instructions

THAI SPICE STIR FRY

In a medium bowl, combine all of your ingredients for the Thai spice sauce and whisk it together until combined.

Using a splash of vegetable broth, cook your chosen vegetables and plant-protein in a large pan until they are mostly cooked and soft.

Pour your Thai spice sauce into your pan with your vegetables and cover. Let it cook on medium-high for about 5-8 minutes.

FEEL THE GREATNESS IT PROVIDES SEE IT RIGHT BEFORE YOUR EYES WITH THAI SPICE STIR FRY

Ingredients GENERAL: • •

• • •

Cooked thin noodles or rice of choice (3-4 cups cooked) Any chopped vegetables and plant protein of choice (i used: broccoli, carrots, mushrooms, green beans, vegan shrimp, and belle peppers) (4 cups) Crushed peanuts (¼ cup) Sesame seeds (1 tbs) Chopped green onion (¼ cup)

4. Cook your noodles or rice in boiling water and add them

to your pan or vegetables. Mix everything together. 5.

Serve the stir fry in a bowl and sprinkle crushed peanuts, sesame seeds, and green onion on top. Garnish with fresh lime.

Sing your song. Do your dance. Speak your truth and savor the stir fry!

THAI SPICE SAUCE: • • • • • • • • • •

Organic sriracha (3 tbs-¼ cup) Liquid aminos (¼ cup) Rice vinegar (⅓ cup) Lime juice (3 tbs) Ground ginger (2 tsp) Maple syrup (1.5 Tbs) Black pepper (2 tsp) Minced garlic (1.5 Tbs) Vegetable broth or coconut milk (¼ cup or more for soup) Peanut butter or sunflower seed butter (1.5 Tbs)

Storage: Store in the fridge until ready to assemble. Sauté or microwave to reheat this dish.

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With this Recipe, it’s all about that savory Thai Spice Sauce. What’s also fierce is that you can truly use any Vegetables, Noodles, Rice, or Plant-Protein that

you want, and this meal will always turn out flavorful and delicious!

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189

Colorful Home Cooking with Gabrielle Reyes

Tuna Salad Sandwich Time

2 0 -3 5 M I N S

Method SAUTÉ

Serves

5-8 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY

Recipe Lyrics

Instructions

TUNA SALAD SANDWICH

In a large pan, sauté́ the minced garlic in 2 tbs vegan butter. Cook the garlic until slightly browned.

While the garlic is cooking, mix all of the ingredients for the seafood mayo mixture in a large bowl. Set aside.

Add in the cooked chickpeas to the large pan of sauteed garlic and smash them all using a potato masher or bottom of a large jar until it is all broken apart and has a similar texture to canned tuna.

FOR YOUR PERFECT PIRATE FEAST MADE WITH CHICKPEAS HEARTS OF PALM GOT THE SEASONING YOU NEED TUNA SALAD SANDWICH FOR YOUR PERFECT PIRATE FEAST YEAH YOU KNOW IT’S TIME TO EAT

Ingredients

4. Add in chopped hearts of palm to the pan and sauté́

everything together with the sesame oil added in as well. 5.

Combine the seafood mayo mixture with the smashed chickpeas + hearts of palm in the large bowl. Mix until everything is incorporated.

Toast a gluten-free bun and add on a spread of vegan butter and then cabbage or lettuce. Add the vegan tuna salad to the sandwich and add in the top bun.

Sing your song. Do your dance. Speak your truth and have a tuna sandwich!

GENERAL: • • • • • • • • • •

Vegan Butter (¼ Cup) Minced Garlic (1-2 Tbs) Cooked Chickpeas (2 Cups) Chopped Hearts of Palm (1 Cup) Sesame Oil (2 Tbs) Diced Celery (½ Cup) Diced Red Onions (½ Cup) Diced Pickles (¼ Cup) Gluten-Free Bun (2-4 Buns) Cabbage or Lettuce (4-8 Leaves)

SEAFOOD MAYO MIXTURE: • • • • • •

Vegan Mayonnaise (1 Cup) Old Bay easoning (1.5 Tbs) Japanese Multi-Purpose Seasoning or Seaweed Flakes (2 Tbs) Minced Fresh Dill (2 Tbs) Minced Chives (1.5 Tbs) Lemon Juice (3 Tbs)

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Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Serve the Tuna Salad chilled.

FOLLOW ME @ONEGREATVEGAN

This vegan tuna salad sandwich is fit for a pirate party! For this recipe, smashed and buttery chickpeas and hearts of palm make up the meaty texture, and the layers of seasoning in the mayo mixture will take your

tastebuds to the sea!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

191

Colorful Home Cooking with Gabrielle Reyes

Teriyaki Mushroom Lettuce Boats Time

6 0 - 70 M I N S

Method SAUTÉ

Serves

2-6 FRIENDS

NUT FREE • INEXPENSIVE + EASY • GRAIN-FREE OPTION

Ingredients

Recipe Lyrics

GENERAL:

TERIYAKI MUSHROOM LETTUCE BOATS

• • • • • • •

MARINADE DRIED MUSHROOMS

Minced Garlic (2 Tbs) Chili Oil (3 Tbs) Pink Himalayan Salt (¼ Tsp) Lettuce Leaf Boats (4-12 Leaves) Shaved Carrots (½ Cup) Diced Cucumbers (½ Cup) Japanese Multipurpose Seasoning or Seaweed Flakes (3-4 Tbs)

TERIYAKI SAUCE Cook everything in a pan for 5-8 minutes: • Water (½ Cup) • Liquid Aminos (⅓ Cup) • Maple Syrup (⅓ Cup) • Fresh Grated Ginger • (2.5 Tbs) • Garlic Powder (½ Tsp) • Fresh Minced Garlic • (2 Tbs) • Apple Cider or Rice Vinegar (1.5 Tbs) Mix together and add to pan of sauce to thicken teriyaki sauce: • Cornstarch or Arrowroot Starch (1.5 Tbs) • Hot Water (1-2 Tbs) MARINATED DRIED MUSHROOMS: • • • •

Dried Mushrooms (4 Cups) Vegetable Broth (2.5 Cups) Sesame Oil (2 Tbs) Turmeric (2 Tsp)

AND SEASON THE MOST TERIYAKI MUSHROOM LETTUCE BOATS FULL WITH THE FLAVOR YOU LOVE TO BOAST

Instructions 1.

Soak the dried mushrooms in vegetable broth, sesame oil, and turmeric. Let them soak for 30-60 min.

In a large pan, sauté the minced garlic in chili oil and a splash of salt. Cook the garlic for 2-4 minutes.

Drain the dried mushrooms and add in all the marinated mushrooms to the large pan (save the mushroom marinade broth for other recipes!) and vegan teriyaki sauce into the pan and cook them covered for 6-9 minutes or until soft and chewy.

4. Build your boat with lettuce, teriyaki mushrooms,

shaved carrots, chopped cucumbers, and Japanese seasoning. 5.

Sing your song. Do your dance. Speak your truth and lettuce feast!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Sauté or microwave to reheat this dish.

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Whatâ&#x20AC;&#x2122;s my favorite meat replacement? That would have to be Dried Mushrooms for me! Not only do they provide the perfect umami flavor, but they are shelf-stable, and you can use them in any recipe to replace beef, chicken, pork, or fish based on your seasoning of choice! Today you are going to marinate the Shrooms in a simple sauce, and in just a few steps, we have delicious Teriyaki Mushroom Lettuce

Boats for you to enjoy.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

193

Colorful Home Cooking with Gabrielle Reyes

Rainbow Tuna Summer Rolls Time

30-45 MINS

Method BOILING

Serves

2-10 FRIENDS

• K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y

Recipe Lyrics

Instructions

RAINBOW TUNA SUMMER ROLLS

In a medium pot of boiling water, add in your large tomatoes.

After 5-9 minutes, you’ll see the tomato skin start to peel off the tomato. Then, Transfer the tomatoes into the ice bath.

After the ice bath, remove the tomato skin + seeds and chop the tomatoes into 1-inch-thick pieces.

FEEL THE FLAVOR IN YOUR SOUL RAINBOW TUNA SUMMER ROLLS FEEL THE FLAVOR IN YOUR SOUL

Ingredients

4. Marinate your skinned tomato pieces in a sealable

container with all of the tomato tuna seasoning and spices. Marinate for at least 10 minutes. Set this aside in the fridge.

GENERAL: • • • • • • • • • • • • • •

Rice paper sheets (4-12 sheets) Hot water (medium pot of boiling water) Ice bath (medium bowl of water + ice) Chopped green onions (¼ cup) Sesame seeds (⅓-1 cup) Crushed peanuts (¼ cup) Thin rice noodles (2-3 cups cooked) Chopped carrot slivers (1-2 cups) Thinly sliced purple cabbage (1-2 cups) Thinly sliced cucumber (1-2 cups) Thinly sliced bell pepper (1-2 cups) Thinly sliced mango (1-2 cups) Fresh mint (½ cup) Fresh cilantro (½ cup)

TOMATO TUNA: • • • • • •

Large tomatoes (2-3 tomatoes) Liquid aminos (2 tbs) Rice vinegar (3 tbs) Sesame oil (2 tbs) Maple syrup (½ tbs) Kelp powder or nori komi furikake japanese multi-purpose seasoning (i got mine from trader joe’s) (2-3 tbs)

Cook your thin rice noodles in boiling water and set them aside when they are cooked. (About 5-8 minutes)

Dip your Rice Paper Sheets in hot water so that they are soft and malleable. Then fill up your rice paper sheets in the middle with your thinly chopped Vegetables, Herbs, cooked Thin Rice Noodles, and marinated Tomato Tuna.

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Serve this dish chilled.

R EC I PE CO N T I N U E S O N T H E N EXT PAG E

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Get ready, youâ&#x20AC;&#x2122;re about to turn fresh Tomatoes into Tuna! Also, create the perfect Peanut Dipping Sauce for a vibrant feast of Rainbow Tuna Summer Rolls. No doubt, This Tomato Tuna will have your spirit and soul jumping for joy with all of the different meals you can make with this plant-based

magic. Enjoy my love!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

195

Colorful Home Cooking with Gabrielle Reyes

Rainbow Tuna Summer Rolls Time

30-45 MINS

Method BOILING

Serves

2-10 FRIENDS

• K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y

Ingredients PEANUT DIPPING SAUCE: • • • • • • • • •

Instructions 7.

Fold the sides of the filled Rice Paper sheet into the middle Vegetables and roll up the Rice Paper like a Burrito from one end to another.

8. Sprinkle the Sesame Seeds on a cutting board and roll

your Summer Rolls in the Sesame Seeds until they are covered and coated. 9.

Garnish the Rolls with Crushed Peanuts + Chopped Green Onions.

10. Prepare your peanut dipping sauce by blending

everything together until smooth and creamy. Add in more water or plant-based milk to get your desired creaminess. Serve in a dipping bowl. 11. To serve, dip your Rainbow Tuna Summer Rolls into the

Peanut Dipping Sauce. 12. Sing your song. Do your dance. Speak your truth and

enjoy the rainbow Rolls!

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197

Colorful Home Cooking with Gabrielle Reyes

Thai Spice Rainbow Rice Time

30-40 MINS

Method SAUTÉ

Serves

2-5 FRIENDS

PROTEIN-PACKED • INEXPENSIVE + EASY

Ingredients GENERAL: • • • • • • • •

Cubed tempeh or portobello mushrooms (4 cups) Any cooked rice of choice (3-4 cups) Romaine lettuce leafs (4-12 leafs) Thinly sliced cucumbers (1.5 Cups) Sliced carrots (1.5 Cups) Chopped purple cabbage (1.5 Cups) Crushed peanuts (¼ cup) Chopped fresh mint (¼ cup)

THAI SPICE SAUCE: • • • • • • • • • • •

Organic sriracha (3 tbs-¼ cup) Liquid aminos (⅓ cup) Rice vinegar (⅓ cup) Lime juice (3 tbs) Garlic powder (1 tbs) Onion powder (1 tbs) Ground ginger (2 tsp) Maple syrup (1.5 Tbs) Black pepper (1 tsp) Pink hemilayan salt (⅛ tsp) Minced garlic (1.5 Tbs)

Instructions 1.

In a medium bowl, combine all of your thai spice sauce ingredients and whisk until everything is combined.

Using a splash of vegetable broth, cook your cubed tempeh or mushrooms in a large pan until they are cooked and browned on the flat sides.

Pour your thai spice sauce into the pan and cover. Let it cook on medium-high heat for about 5-8 minutes or until the sauce is thick in the pan.

4. Now that the sauce is thick make sure all of the

mushrooms or tempeh are coated and covered in the sauce. 5.

Build your plate with four leaves of lettuce on the based and then cooked rice. Next, add on the thinly sliced vegetables next to each other and then the marinated tempeh on top.

Sprinkle crushed peanuts and fresh mint on top of the dish.

Sing your song. Do your dance. Speak your truth and eat the rainbow!

Storage: SStore all of the different elements in closed containers, separately in the fridge until ready to assemble. Sauté or Microwave to reheat this dish.

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I used this recipe for the first time that I ever cooked with tempeh, and I adore the spicy Thai spice marinade to make this feast colorful, hearty, and so freaking delish! Also, it’s great to use the thai spice sauce with mushrooms or jackfruit if you’re looking for another meaty option

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

199

Colorful Home Cooking with Gabrielle Reyes

Lobster Roll Lettuce Cups Time

2 5 -3 5 M I N S

Method SAUTÉ

Serves

4-10 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • G R A I N - F R E E O P T I O N

Recipe Lyrics

Instructions

LOBSTER ROLL LETTUCE CUPS

In a pan, sauté your chopped hearts of palm and chopped oyster mushrooms in vegan butter and minced garlic with a splash of smoked paprika.

In a large bowl, combine all of your ingredients for the lobster mayo mixture until well incorporated.

Once the mushrooms and garlic are cooked down for about 8-12 minutes, add them into the lobster mayo mixture bowl and mix everything until well incorporated.

LET THE FLAVOR LIFT YOU UP LOBSTER ROLL LETTUCE CUPS LET THE FLAVOR LIFT YOU UP

Ingredients GENERAL: • • • • • • • • •

Green onions or chives (¼ cup) Butter lettuce leafs (6-12 leafs) Avocado slices (1 avocado) Vegan feta cheese (¼ cup) Chopped hearts of palm (2 cups) Chopped oyster mushrooms (2 cups) Smoked paprika (¼ tsp) Minced garlic (1.5 Tbs) Vegan butter (2-3 tbs)

4. Build your lettuce cups with butterhead lettuce as the

shell, avocado slices inside, then fill it up with the lobster mayo mixture, vegan feta cheese, smoked paprika, and top it all off with chopped green onion or chives. 5.

Sing your song. Do your dance. Speak your truth and feast on this lovely lobster!

LOBSTER MAYO MIXTURE: • • • • • • • • • • • • •

Vegan avocado oil mayonnaise (1 cup) Diced celery (⅓ cup) Fresh dill (3 tbs) Chopped fresh chives (2 tbs) Diced red onion (⅓ cup) Maple syrup (1 tbs) Mustard powder (1 tbs) Smoked paprika (½ tbs) Old bay seasoning (2 tbs) Lemon juice (2 tbs) Kelp powder or japanese multi-purpose seasoning (1.5 Tbs) Pink himalayan salt (¼ tsp-½tsp if needed!) Black pepper (¼ tsp)

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Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Serve this dish chilled.

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Lettuce feast on Lobster made from plants! I canâ&#x20AC;&#x2122;t wait for you to chow down on this Seafood inspired dish and I just love the mixture of the Hearts of Palm + Oyster Mushrooms to create the perfect lobster texture and flavor. Create these

lovely Lobster Roll Lettuce Cups in just five easy steps!

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201

Colorful Home Cooking with Gabrielle Reyes

Mediterranean Falafel Feast Time

75-90 MINS

Method

FRYING AND PROCESSING

Serves

4-7 FRIENDS

SOY FREE • NUT FREE • PROTEIN-PACKED

Ingredients

Recipe Lyrics

GENERAL:

MEDITERRANEAN FALAFEL FEAST

•

FLAVOR SO GOOD

Grapeseed (5-10 cups for deep frying)

FIERCE FALAFEL:

YOU GONNA TO NEED A PIECE

• • • • • • • • • • • •

MEDITERRANEAN FALAFEL FEAST

Cooked chickpeas (2.5 Cups) Chopped white onion (½ cup) Chopped fresh parsley (¼ cup) Fresh garlic (1.5 Tbs) Gluten-free flour (3-5 tbs) Pink himalayan salt (⅓-½ tbs) Black pepper (⅓ tbs) Ground cumin (1 tsp) Ground coriander (1 tsp) Smoked paprika (2 tsp) Lemon juice (½ tbs) Grapeseed oil or aquafaba (1 tbs)

FLAVOR SO GOOD YOU GONNA TO NEED A PIECE

Ingredients HERB DRESSING: • • • • • • • • • •

HAPPY HUMMUS: • • • • • • • • •

Lemon juice (¼ cup) Tahini (¼ cup) Cooked chickpeas (1.5-2 Cups) Garlic (1.5 Tbs) Grapeseed or olive oil (2-4 tbs) Ground cumin (½ tsp) Pink himalayan salt (1-2 tsp) Cold water (2 tbs) Smoked paprika (½ tsp)

Minced fresh dill (⅓ cup) Minced fresh parsley (⅓ cup) Minced fresh mint (⅓ cup) Nutritional yeast (3 tbs) Garlic powder (1 tbs) Onion powder (1 tbs) Himalayan salt (¼-½ tbs) Black pepper (¼ tbs) Grapeseed oil (1 cup) Lemon juice (⅓ cup)

RAINBOW CHICKPEA SALAD: • • • •

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Diced red onion (1 cup) Cooked chickpeas (1.5 Cup) Cucumber (1 cup) Chopped rainbow tomatoes (1 cup)

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It’s going down with garbanzo beans! With rainbow chickpea salad, fierce falafel, and happy hummus all on a bed of fresh purple cabbage, these recipes combined are the Mediterranean-influenced meal that you need in your belly, my loves. I don’t know about you, but I eat chickpeas at least every other day, and they have to be my favorite plant-protein because of their abundance of versatility. Soak and cook your chickpeas fresh, and make sure to

save bean water (aquafaba) for other future recipes!

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203

Colorful Home Cooking with Gabrielle Reyes

Mediterranean Falafel Feast Time

75-90 MINS

Method

FRYING AND PROCESSING

Serves

4-7 FRIENDS

SOY FREE â&#x20AC;˘ NUT FREE â&#x20AC;˘ PROTEIN-PACKED

Instructions MAKE THE A HAPPY HUMMUS: 1.

MAKE RAINBOW CHICKPEA SALAD:

Cooking your beans from scratch? Soak 5-7 cups of chickpeas/garbanzo beans for at least nine hours (overnight is best!) In 9 cups of water. Drain that water and then cook the soaked beans covered in 9 cups of water + 2 tsp of pink Himalayan salt for 2 hours. If using canned beans, proceed to step 2.

In a food processor, combine the tahini and lemon juice and process for about 1 minute. Then, scrape the sides and bottom of the bowl, then process for 30 seconds more.

Add in your oil, garlic, cumin, and salt to the whipped tahini and lemon juice. Process for about 30 seconds, scrape the sides, and then process again.

4. Add

your cooked chickpeas to the food processor and process until smooth. Add in your cold water and oil to get the hummus to be the consistency you crave.

Serve with a splash of smoked paprika and oil in the middle.

Set the happy hummus aside in the fridge.

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Chop and dice up your cucumbers, tomatoes, and red onion. Then place them all in a large bowl with the cooked chickpeas as well.

8. Finely chop up the fresh parsley, fresh mint,

and fresh dill and put it all in a medium bowl. 9.

In that medium bowl, add your oil, lemon juice, and seasoning for the rainbow chickpea salad. Then, whisk it all around until everything is incorporated to make your herb dressing. This dressing is seriously great for so many recipes! Be sure to save the extra for salads, tacos, pizza, flatbread, and more!

10. Add your desired amount of herb dressing

to your large bowl of chopped vegetables and chickpeas. Mix everything until it is all covered in the herb dressing. 11. Set the salad aside in the fridge.

R EC I PE CO N T I N U E S O N T H E N EXT PAG E

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205

Colorful Home Cooking with Gabrielle Reyes

Mediterranean Falafel Feast Time

75-90 MINS

Method

FRYING AND PROCESSING

Serves

4-7 FRIENDS

SOY FREE â&#x20AC;˘ NUT FREE â&#x20AC;˘ PROTEIN-PACKED

Instructions

Storage:

MAKE FIERCE FALAFEL:

Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat the falafel in this dish.

12. Heat up your grapeseed oil to prepare for deep frying

in a large pan. 13. Add all your fierce falafel ingredients into a food

processor and pulse together until everything is well combined into a thick and chunky batter. 14. With a spoon or ice cream scoop, form equal sized

balls by rolling the falafel batter in your hands. 15. Freeze the falafel balls for at least 10 minutes on a

plate or parchment paper-covered baking sheet. 16. Fry the falafel balls for about 4-7 minutes on each

side, making sure the edges are crispy and golden brown. 17. Once fully fried, lay your fried falafel on a clean towel

to soak up the extra oil. BUILD THE FEAST: 18. Chop up purple cabbage into thin strips. 19. In a large bowl, add cooked rice and cabbage as the

base. Then, add on the rainbow chickpea salad next to happy hummus, and then the fierce falafel on top. 20. Top the feast off with smoked paprika in the hummus

and fresh parsley sprinkled all over on top. Add some olives on the side as well. 21. Sing your song. Do your dance. Speak your truth and

enjoy the falafel feast!

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207

Colorful Home Cooking with Gabrielle Reyes

Raw Collard Protein Wrap Time

2 0 -3 5 M I N S

Method

PROCESSING AND BLENDING

Serves

1 -3 F R I E N D S

SOY FREE • PROTEIN-PACKED • RAW VEGAN • GRAIN-FREE OPTION

Recipe Lyrics

Ingredients

RAW COLLARD PROTEIN WRAP (IT’S RAW)

GENERAL: • • • • • • •

MAKE THIS RAINBOW RECIPE IN A SNAP

Collard green leaves (2-6 leaves) Chopped purple cabbage (½ cup) Avocado slices (½ avocado) Chopped spinach (1 cup) Carrot slivers or slices (½ cup) Chopped large tomatoes (1 cup) Optional - smashed chickpeas or hummus (1 cup)

RAW COLLARD PROTEIN WRAP (IT’S RAW) MAKE THIS RAINBOW RECIPE IN A SNAP

Instructions

FA JITA WALNUT BEEF: • • • • • • • • • • • • •

Walnuts (½ cup) Sun-dried tomatoes (¼ cup) Mushrooms (5-8 mushrooms) Cumin (¼ tbs) Smoked paprika (1 tbs) Onion powder (1 tbs) Garlic powder (1 tbs) Chili powder (½ tbs) Pink himalayan salt (½-1 tbs) Plack pepper (½ tbs) Nutritional yeast (2 tbs) Liquid smoke (⅛ tsp) Vegetable broth or bbq sauce (1-3 tbs

Make your fajita walnut beef in a food processor and process until soft and crumbly. Add more BBQ Sauce or Vegetable Broth if needed.

Blend your cashew cream dressing in a blender until smooth and creamy. Add more plant milk if needed.

Thin out the stems from the collard leaves with a knife so that the leaf can bend like a tortilla.

4. Lay your collard leaves flat on a cutting board. Fill one

side of the collard green with chopped purple cabbage, avocado slices, smashed chickpeas, chopped spinach, carrot slivers or slices, chopped large tomatoes, fajita meat, and cashew cream.

CASHEW CREAM DRESSING: • • • • • • • •

Soaked raw cashews (2 cups) Nutritional yeast (½ cup) Lemon juice (¼ cup) Apple cider vinegar (¼ cup) Minced garlic (2 tbs) Black pepper (1 tbs) Pink himalayan salt (½-1 tbs) Plant-based milk (1-2 cups)

Tuck in the sides of the collard and roll the leaf into itself like a burrito.

Dip the wrap into the cashew cream when serving.

Sing your song. Do your dance. Speak your truth and enjoy the rainbow feast!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Serve this dish chilled.

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Ready for a rawsome recipe? Fajita walnut beef, creamy cashew dressing, and tons of vibrant vegetables make up this quick and easy lunch to keep you plant-powered! I love to load up these raw collard wraps with a variety of colors and proteins to keep each bite more entertaining than the last. This hearty raw-vegan dish

is excellent for picnics, meal prep, and the kiddos always love the rainbowtastic fillings!

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Colorful Home Cooking with Gabrielle Reyes

Strawberry Spinach Salad Time

10-15 MINS

Method

BLENDING

Serves

2-6 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • O I L - F R E E

Ingredients GENERAL: • • • • • • • •

Baby spinach (4-8 cups) Cucumber (½ cup chopped) Sliced strawberries (½ cup) Cooked chickpeas (½ cup) Sun dried tomatoes (¼ cup) Walnuts (½ cup) Cooked quinoa (⅓ cup) Sunflower seeds (⅓ cup)

Instructions 1.

Drain the cashews and In a blender, combine all of the ingredients for the cashew cream dressing until it’s a smooth and a ranch-like consistency. Add more plant milk if needed.

In a large bowl, combine all of your ingredients for the salad and drizzle over a bit of cashew cream sauce. Mix everything until well combined.

Sing your song. Do your dance. Speak your truth and enjoy the strawberry salad!

CASHEW CREAM DRESSING: • • • • • • • • • •

Soaked Raw cashews (2 cups) Nutritional yeast (⅓ cup) Lemon juice (2 tbs) Apple cider vinegar (3 tbs) Minced garlic (2 tbs) Onion powder (1 tbs) Black pepper (¼ tbs) Fresh parsley (⅓ cup) Pink himalayan salt (½-1 tbs) Plant-based milk (1-2 cups)

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Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Serve this dish chilled.

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This Strawberry Salad is the definition of Spring! As the weather starts to warm up that means itâ&#x20AC;&#x2122;s time to whip up a big delicious and fiercely flavored Salad. Full of fresh Fruits, Vegetables, Nuts, and Beans, all

coated in a creamy Dressing, this Salad is the perfect filling feast packed full of protein and nutrients!

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Colorful Home Cooking with Gabrielle Reyes

Soul Stuffed Butternut Squash Time

75-90 MINS

Method

BAKING AND SAUTÉ

Serves

8-12 FRIENDS

SOY FREE • NUT FREE • PROTEIN-PACKED • TREAT YOURSELF • HOLIDAY • GRAIN-FREE OPTION

Ingredients

STUFFED BUTTERNUT SQUASH RECIPE:

SAUSAGE STUFFING:

• • • • •

• • • • • • •

Butternut squash (1-2 large squash) Melted plant-based butter (2 tbs) Pink himalayan salt (½ tsp) Pomegranate seeds (½ cup) Chopped chives (¼ cup)

BAKED SWEET POTATO APPLES: • •

Vegetable broth or aquafaba (¼ cup) Diced white onion (1 cup) Fresh sage (4-6 leaves) Plant-based sausage (4-8 sausages) Fresh kale (5-10 cups) Pink himalayan salt (½-1 tsp) Black pepper (¼ tsp)

CREAMY CHEESE SAUCE:

Diced pink apples (2 cups) Diced sweet potatoes (1.5 Cups)

Mix together: • Soy-free veganaise (1 cup) • Garlic powder (½ tbs) • Onion powder (½ tbs) • Salt (½ tsp) • Pepper (¼ tsp) • Dried rosemary (½ tbs) • Lemon juice (2 tbs) • Nutritional yeast (1.5 Tbs) • Plant-based milk (1-4 tbs)

Mix together: • Maple syrup (½ cup) • Plant-based butter (½ cup) • Pink himalayan salt (1 tsp) • Black pepper (¾ tsp) • Dried thyme (1 tbs)

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Picture the perfect Thanksgiving meal: this is that delightful dinner! We stuff a butter-roasted Butternut Squash with plant-based Sausage, Kale, Apples, and Sweet Potatoes seasoned with Sage, Maple Syrup, and Thyme. Then, top off this stuffed Squash with Vegan Cheese, Pomegranate, and Chives. Dinner is

served!

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Colorful Home Cooking with Gabrielle Reyes

Soul Stuffed Butternut Squash Time

75-90 MINS

Method

BAKING AND SAUTÉ

Serves

8-12 FRIENDS

SOY FREE • NUT FREE • PROTEIN-PACKED • TREAT YOURSELF • HOLIDAY • GRAIN-FREE OPTION

Instructions 1.

Set your oven to 435 ºF and prepare to bake your vegetables. Cover two baking sheets with parchment paper.

Chop and cube the apples and sweet potatoes and place them in a large bowl. Chop each butternut squash. Chop off the root to create a flat surface and then down the middle from the root at the top to the bottom.

Place the halves of the squash cut-side open on a parchment paper-covered baking sheet. Remove all of the seeds from the squash and drizzle over plant-based butter + salt. Bake the squash until it is lightly browned and fork-tender, usually about 45-50 minutes.

Add the plant-based sausage to the large pan and break it up into pieces while mixing it in with the onions. Halfway through cooking the sausage until browned, add in the fresh kale and cook everything together + the seasoning until the sausage is slightly browned. Once the sausage and kale are cooked, set this mixture aside covered.

Once the baked sweet potato apple mixture is baked and the potatoes are soft all the way through, add that mixture to the sausage stuffing and mix everything together gently until everything is well combined in the large pan.

8. Once the squash is cooked and soft, fill the butternut

squash halves with the stuffing mixture. Add as much or as little that you like. I love to completely load mine up! Drizzle over a little bit of the maple + butter mixture you made for the sweet potato apples and bake all four stuffed halves at 435 ºF for 5-10 minutes.

4. In the large bowl, combine all of the ingredients

for the baked sweet potato apples and mix everything together until it is all coated in the seasoning. Save the extra maple + butter sauce for later in the recipe! Place all of the baked sweet potato apple mixture on a parchment papercovered baking sheet and bake the baked sweet potato apples for 25-30 minutes. 5.

Make the sausage stuffing in a large pan by sautéing the diced white onions in vegetable broth until they are clear and cooked down.

Once they are done baking, place the stuffed squash on your desired serving plate(s) of choice and drizzle over a little bit of the creamy cheese sauce on top. Then, add on about 2-4 tbs of pomegranate seeds to each squash half. Finish each half off with a little bit of chopped chives on top.

10. Sing your song. Do your dance. Speak your truth and

enjoy the soulful squash!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat this dish.

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215

Colorful Home Cooking with Gabrielle Reyes

Spooky Pumpkin & Potato Soup + Grilled Cheese Time

6 0 - 70 M I N S

Method

BAKING AND BLENDING

Serves

8-10 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • TREAT YOURSELF • HOLIDAY

Ingredients

Recipe Lyrics

PUMPKIN + POTATO SOUP:

SPOOKY PUMPKIN AND POTATO SOUP

• • • • • • • • • • • • • • • • •

Diced White Onions (1 Onion) Fresh Sage Leaves (2-4 Leaves) Minced Garlic (1.5 Tbs) Grapeseed Oil or Vegan Butter (2 Tbs) Cubed Sweet Potatoes (2 Cups) Full Fat Coconut Milk (2 Cups) Vegetable Broth (1-2 Cups) Grated Fresh Ginger (1 Tbs) Pumpkin Puree (1.5 Cup) Curry Powder (½ Tbs) Black Pepper (1-3 Tsp) Pink Himalayan Salt (½-2 Tbs) Smoked Paprika (½ Tbs) Maple Syrup (1 Tbs) Nutmeg (¼ Tbs) Thyme (⅓ Tbs) Crushed Red Pepper Flakes (¼-½ Tbs)

WITH GRILLED CHEESE MAKE A BIG BOWL AND A SANDWICH ONE FOR YOU AND ONE FOR ME

SPIDER WEB SAUCE: • • • • • • • •

Soy-Free Veganaise (⅓ Cup) Garlic Powder (½ Tbs) Onion Powder (½ Tbs) Salt (½ Tsp) Pepper (¼ Tsp) Lemon Juice (2 Tbs) Nutritional Yeast (1 Tbs) Plant-Based Milk (1-4 Tbs)

GRILLED CHEESE: • • • • • •

Vegan Butter (2-4 Tbs) Gluten-Free Bread (2-6 Slices) Vegan Cheddar Cheese (2-6 Slices) Mustard (¼ Cup) Minced Garlic (2 Tbs) Spider Web Sauce (⅓ Cup) R EC I PE CO N T I N U E S O N T H E N EXT PAGE

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Boo! I’ve cooked up a witch’s brew for you! Bring on the fall festivities by kicking the party off with this perfect soup + sandwich combo. This creamy pumpkin and potato soup is spiced with warm herbs, rich coconut, + fresh seasoning, and you know that the key to the greatest grilled cheese sandwich is all about

that garlic spread. Droooooooling? Me too!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Colorful Home Cooking with Gabrielle Reyes

Spooky Pumpkin & Potato Soup + Grilled Cheese Time

6 0 - 70 M I N S

Method

BAKING AND BLENDING

Serves

8-10 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • TREAT YOURSELF • HOLIDAY

Instructions 1.

Heat a large pot to medium-high heat and add in Grapeseed Oil. Add Diced White Onions and cook them for 1-2 minutes until they are translucent and slightly browned.

Add in Fresh Sage Leaves and Minced Garlic to the pot and sauté everything together in the Oil for 1-3 minutes.

Next, add the Cubed Sweet Potatoes and Grated Fresh Ginger to the pot. Stir everything together continuously for at least 1 minute to keep the Potatoes from sticking to the bottom of the pot.

4. Then add all of the other Soup ingredients

to the pot and stir. Cook covered on medium heat for 30-40 minutes or until the potatoes are cooked through.

10. Add Vegan Cheese to the Mustard-side of the

Bread slices. 11. Smash both slices of Bread + Cheese together

and lightly press the Sandwich down into the pan with a large spatula or the bottom of a pot. (OPTIONAL - add on another slice of Cheese + Mustard and Garlic Spider Web Mixture on a slice of bread on top to make it a Triple Decker!) 12. Cook both sides until golden brown. 13. Once the Soup is done cooking and the

Potatoes are soft enough to put a fork through, move all of the Soup to a blender and blend everything together until smooth or use an immersion blender. Add more Salt and Pepper or broth if needed. 14. Pour the blended Soup into a bowl and drizzle

While the soup is cooking, make the Spider Web Sauce by mixing together everything in a medium bowl.

the Spider Web Sauce (I suggest using a bottle!) in the form of a thin spiral or circles starting from the outer rim towards the middle.

Prepare your Grilled Cheese by mixing together Minced Garlic and Spider Web Sauce in a small bowl.

15. Use a toothpick to create 4 long lines across

Butter all sides of your Gluten-free Bread with the Garlic + Sauce mixture.

16. Chop

8. Squeeze a little bit of Mustard on the Bread on

the sides that the Cheese will go on. 9.

Add both slices of bread to a hot pan with the Mustard side facing up.

the bowl on the top of the Soup. This will make your Spider Web! the Grilled Cheese diagonally and garnish with fresh minced Sage or Thyme on top. Serve it with the Spooky Pumpkin Potato Soup.

17. Sing your song. Do your dance. Speak your

truth and enjoy the fall festive dish!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat this dish.

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219

Colorful Home Cooking with Gabrielle Reyes

Happy Harvest Salad Time

45-50 MINS

Method BAKING

Serves

3-9 FRIENDS

SOY FREE • PROTEIN-PACKED • HOLIDAY • GRAIN-FREE OPTION

Ingredients

Instructions

GENERAL:

Set your oven to 425 ºF.

Chop and coat the butternut squash with grapeseed oil and seasoning in a large bowl. Bake the squash on a parchment paper-covered baking sheet at 425 ºF for 25-30 minutes.

Mix all of the ingredients for the poppyseed dressing in a medium bowl and set aside.

• • • • • • •

Pepitas (¼ cup) Pecans (¼ cup) Crushed Almonds (¼ cup) Pomegranate seeds (¼ cup) Diced apple (1 cup) Dried cranberries (¼ cup) Fresh chopped kale (5-10 cups)

SMOKED CURRY SQUASH: • • • • • • • •

Cubed butternut squash (3-5 cups) Curry powder (1 tbs) Turmeric powder (1 tbs) Liquid smoke (¼ tsp) Grapeseed oil or vegan butter (2 tbs) Pink himalayan salt (1-2 tsp) Black pepper (1 tsp) Smoked paprika (1 tbs)

POPPY SEED DRESSING: Mix everything together: • Orange juice (¼ cup) • Mustard (2 tbs) • Maple syrup (1 tsp) • Poppy seeds (1 tbs) • Aquafaba (¼ cup) • Black pepper (¼ tsp) • Pink hemilayan salt (¼-1 tsp)

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4. Massage the kale with a bit of poppyseed dressing in a

large bowl until it is soft. 5.

Combine all of the other ingredients and the baked smoked curry squash with massaged kale in your large bowl.

Pour your desired amount of dressing over the mixed salad. Top it all off with pomegranate seeds.

Sing your song. Do your dance. Speak your truth, and have a happy harvest!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Serve this dish chilled.

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Heal your body and nourish your spirit with this Happy Harvest Salad, my loves! Sometimes you just need some massaged Kale, Curry Squash, and a Poppyseed Dressing to drizzle over a big bowl of joy. Oh! And

how about we add in a pop of color and freshness with some beautiful Pomegranate Seeds and Apples?

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Colorful Home Cooking with Gabrielle Reyes

Beautiful Butternut Mac & Cheese Time

6 0 - 70 M I N S

Method

BAKING AND BLENDING

Serves

8-10 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • TREAT YOURSELF • HOLIDAY

Recipe Lyrics BEAUTIFUL BUTTERNUT MAC AND CHEESE MAKE ME A BIG BOWL IF YOU PLEASE BEAUTIFUL BUTTERNUT MAC AND CHEESE BAKE UP YOUR BUTTERNUT BLEND WITH EASE

Instructions 1.

Set your oven to 455 ºF to bake the Squash and Onions.

Chop off the ends of the Squash, chop it in half, and remove the seeds. Cut up a White Onion.

On a parchment paper-covered baking sheet, bake the Squash and chopped Onion drizzled with Oil and a splash of salt at 455 ºF for 30-45 minutes or until the Squash is soft

BEAUTIFUL BUTTERNUT MAC AND CHEESE COCONUT MILK AND SEASONING

4. Once the Squash is baked, blend together the innards/

meat of the Squash, Coconut Milk, and all the Seasoning for the Butternut Cheese. Blend + add more Milk until the Cheese is smooth and creamy.

Ingredients GENERAL: • • •

Vegan Cheese (⅓ Cup) Gluten-Free Pasta (6-10 Cups) Chopped Fresh Sage (2 Tbs)

BUTTERNUT CHEESE: • • • • • • • • • • • • • • • •

Butternut Squash (1 Squash) White Onion (1 Onion) Grapeseed Oil (1-2 Tbs) Coconut Milk (2-5 Cups) Nutritional Yeast (⅓ Cup) Nutmeg (1 Tsp) Cumin (1.5 Tsp) Garlic Powder (1.5 Tbs) Onion Powder (1.5 Tbs) Smoked Paprika (1.5 Tbs) Thyme (1.5 Tbs) Red Pepper Flakes (1 Tsp) Maple Syrup (1 Tbs) Pink Himalayan Salt (½-1 Tbs) Black Pepper (¼-½ Tbs) Lemon Juice (3 Tbs)

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Boil your Gluten-free Pasta according to the package in a large pot and heat up the Butternut Cheese in a large pan.

Melt Vegan Cheese into the Butternut Cheese and mix everything together with the cooked Pasta.

Top off the Butternut Mac + Cheese with chopped Fresh Sage.

8. Sing your song. Do your dance. Speak your truth and

feast on this beautiful Mac + Cheese!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat this dish.

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Behold! The Ultimate Fall Festive Mac and Cheese is upon us! This crazy creamy creation is made from Roasted Butternut Squash, and White Onions blended down with warm Seasonings + Spices, along with

full-fat Coconut Milk to get it nice and thick for your foodporn dreams. Drooling? Well, dig on in, my love!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

223

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Soulful Sides Sing your song. Do your dance. Speak your truth! Serve up your main dish with a side of Soul! These 15 dishes are my favorite pairings that you can cook up to complete any feast, any day. Bacon, Casserole, Potatoes, and Popcorn, Iâ&#x20AC;&#x2122;ve got you covered with Snacks, Salads, and more for your Soulful Sides that will satisfy your deepest cravings!

Colorful Home Cooking with Gabrielle Reyes

Green Bean Casserole Time

40-50 MINS

Method

SAUTÉ AND BAKING

Serves

8-10 FRIENDS

SOY FREE • PROTEIN-PACKED • TREAT YOURSELF • HOLIDAY

Recipe Lyrics

Instructions

GREEN BEAN CASSEROLE

Set the oven to 425 ºF and get ready to bake the Casserole.

In a large pan, sauté the White Onion, Chopped Mushrooms, and Minced Garlic in Grapeseed Oil. Season with a splash of Salt and Pepper to taste.

Boil the Green Beans in hot water until they are soft.

GREEN BEAN CASSEROLE LET THE FLAVOR TAKE CONTROL WITH GREEN BEAN CASSEROLE

Ingredients

4. Blend all of the ingredients for the Cashew Cheese

Sauce until smooth and creamy. Add more plant milk if needed.

GENERAL: • •

Frozen green beans (6-8 cups) Crushed potato chips (3 cups)

Stir in the Cashew Sauce and Vegetable Broth into the pan with the sautéed Mushrooms. A thick sauce will form in the pan. Add in the cooked Green Beans and mix everything together.

Combine the cooked Green Beans and Mushroom Cashew Cream in a glass baking pan.

Cover the top of the Casserole with Crushed Potato Chips.

SAUTÉED MUSHROOMS: • • • • •

Sweet white onion (1 cup) Grapeseed oil (3 tbs) Chopped mushrooms (3-4 cups) Minced garlic (2 tbs) Vegetable broth (½ cup)

CASHEW CHEESE SAUCE: • • • • • • • • •

Raw cashews (1 cup) Plant milk (3/4 cup) Nutritional yeast (¼ cup) Maple syrup (1 tbs) Garlic powder (2 tbs) Onion powder (2 tbs) Lemon juice (2 tbs) Pink himalayan salt (1-2 tbs) Black pepper (1-2 tbs)

8. Bake the Casserole at 425 ºF for 10-20 minutes or until

the top is golden brown. 9.

Serve the Casserole hot and fresh out of the oven or garnish with a little bit of chopped Green Onion.

10. Sing your song. Do your dance. Speak your truth and

feast on some Casserole!

Storage: Store in the fridge until ready to assemble. Bake to reheat this dish.

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If I don’t bring this meal to the Christmas dinner, I’m shunned by my family for months! The sautéed Onions, Mushrooms, Garlic, and Spices simmering in Vegan Butter are just the beginning of this epic recipe. This comfort food creation also has a Creamy Cashew Sauce that is tangy, cheesy, and packed full of protein. Finish this dish off with a Crushed

Chip Topping that is baked to crispy perfection.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Colorful Home Cooking with Gabrielle Reyes

Magical Mashed Potatoes Time

45-55 MINS

Method BOILING

Serves

5-8 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • TREAT YOURSELF • HOLIDAY • GRAIN-FREE OPTION

Ingredients GENERAL: • • • • • • • • •

Peeled + Chopped White Potatoes (3-4 Potatoes) Melted Vegan Butter or Oil (½-1 Cup) Plant-Based Milk (2-4 Tbs) Salt (¼-1 Tbs) Pepper (¼ Tbs) Onion Powder (1 Tbs) Garlic Powder (1 Tbs) Nutritional Yeast (1-2 Tbs) Minced Fresh Dill (1 Tbs)

Instructions 1.

In a large pot, boil your Peeled and Chopped Potatoes in 8-12 cups of water. Let them boil for 20-35 minutes or until the potatoes are soft enough to put a fork all the way through smoothly.

Once the Potatoes are soft, drain the water from the large pot and leave the cooked Potatoes in the pot.

Add Vegan Butter into the pot and mash the cooked Potatoes together until everything is combined well, smooth, and creamy.

4. Add all of your other ingredients + seasoning into the

pot of Mashed Potatoes and mash everything together very well. Add more butter if needed! 5.

Transfer the Mashed Potatoes to a large bowl and serve with Minced Fresh Dill and butter on top.

Sing your song. Do your dance. Speak your truth and enjoy the Magical Potatoes!

Storage: Store in the fridge until ready to assemble. Bake or microwave to reheat this dish.

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You canâ&#x20AC;&#x2122;t have a truly home-cooked dinner without these stud spuds! Buttery smooth and seasoned with

a touch of fresh dill, these Magical Mashed Potatoes are necessary for any comfort food feast.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

229

Colorful Home Cooking with Gabrielle Reyes

Southern Black Eyed Peas Time

8-9 HOURS

Method BOILING

Serves

8-10 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • GRAIN-FREE OPTION

Recipe Lyrics

Instructions

SOUTHERN BLACK EYED PEAS

Soak the Black Eyed Peas in Water for 8 hours or overnight. Drain the water from the Peas and set them aside.

In a large pot, sauté and cook down the Diced White Onion and Diced Jalapeño in Vegan Butter until clear.

Add in your Minced Garlic and Chopped Dried Mushrooms into the pot and sauté them down with the Onions and Vegan Butter.

GOT THE FLAVOR YOU NEED SOUTHERN BLACK EYED PEAS I’VE BEEN WAITING TO EAT BABY I AM ON MY KNEES YOU GOT ME BEGGING PLEASE FOR SOUTHERN BLACK EYED PEAS

Ingredients GENERAL: • • • • • • • • • • • • • • •

Vegan butter of choice (¼ cup) Diced white onion (1 cup) Diced jalapeño (½-1 tbs) Minced garlic (2 tbs) Chopped dried mushrooms (½ cup) Dried black eyed peas (4-5 cups) Vegetable broth (6-8 cups) Poultry seasoning (2 tbs) Red pepper flakes (¼ tbs) Liquid smoke (½ tsp) Maple syrup (1.5 Tbs) Smoked paprika (½ tbs) Chopped green onions (½ cup) Pink himalayan salt (1-2 tbs) Black pepper (½ tbs)

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4. Add in your soaked, Dried Black Eyed Peas and all of

the other ingredients to your large pot and stir to mix everything together. 5.

Cover the pot and let the beans cook on medium heat for 45-60 minutes.

Once cooked, garnish the Southern Black Eyed Peas with some Chopped Green Onion.

Sing your song. Do your dance. Speak your truth and have some Black Eyed Peas!

Storage: Store in the fridge until ready to assemble. Boil or microwave to reheat this dish.

FOLLOW ME @ONEGREATVEGAN

When you eat these Black Eyed Peas you are in luck! This soul food dish has all of the hearty, meaty, smoky,

and spicy elements you love about a Southern dish along with heart healthy plant protein!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Colorful Home Cooking with Gabrielle Reyes

Blessed Baked Beans Time

10-15 MINS

Method BOILING

Serves

4-5 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • GRAIN-FREE OPTION

Ingredients GENERAL: • • • • • • • • • • •

Vegetable broth (1 cup) (5-6 cups for dried beans) Canned or dried white beans (3-4 cups) Diced red onion (1 cup) Diced jalapeño (2 tbs) Maple syrup (2 tbs) Worcestershire sauce (1 tbs) Ketchup (2 tbs) Chili powder (½ tbs) Smoked paprika (1 tbs) Pink himalayan salt (½-1 tbs) Black pepper (½ tbs

Instructions 1.

For dried beans: soak the white beans in water for 8 hours or overnight. Drain the water from the beans and set aside.

In a medium pot, sauté your diced red onion and diced jalapeño in a splash of vegetable broth and a little bit of salt.

Add in your white beans, vegetable broth, and all of the seasoning for your blessed baked beans and mix everything together.

4. Cover your pot and cook the beans on medium-high

heat for 5-10 minutes or 45-60 minutes for dried beans. 5.

Sing your song. Do your dance. Speak your truth and have some blessed beans!

Storage: Store in the fridge until ready to assemble. Boil or microwave to reheat this dish.

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Feel the spirit and savor the flavor of these Blessed Baked Beans! I absolutely love to add these sweet and

salty beans to any backyard Barbecue feast, Soul Food brunch, Quesadilla, or tasty Taco. Dig in!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Colorful Home Cooking with Gabrielle Reyes

Zesty Rice Time

3 0 -3 5 M I N S

Method BOILING

Serves

4-5 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y

Ingredients GENERAL: • • • • • • •

Rice of Choice (2 Cups) Aquafaba or Vegetable Broth (2 ⅓ Cups) Plant-based Butter (½ Cup) Diced White Onion (¾ Cup) Poultry Seasoning (4 Tbs) Pink himalayan salt (½-1 tbs) Black pepper (½ tbs

Instructions 1.

Pop everything into a medium pot, stir together, and cook the Rice covered for 18-25 minutes on mediumhigh heat.

Turn off the stove and let the rice sit covered for at least 5 minutes.

Serve the Rice with your favorite Soup, Curry, Chili, Taco, or whatever other delish dish that you crave.

4. Sing your song. Do your dance. Speak your truth and

enjoy the Zesty Rice!

Storage: Store in the fridge until ready to assemble. Sauté with Vegetable broth or microwave to reheat this dish.

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This zesty rice is butter, spice, and everything nice! Need a quick and simple side? Add this zesty rice to any

dish for a speedy lunch on your way out the door.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Colorful Home Cooking with Gabrielle Reyes

Radical Rice Bacon Time

10-15 MINS

Method BAKING

Serves

3-4 FRIENDS

N U T F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y

Ingredients GENERAL: • •

Rice Paper Sheets (2-4 sheets) Water (2 Cups in a tall glass)

Instructions 1.

Set your oven to 450 ºF and prepare to bake the Bacon and line a baking sheet with parchment paper.

Lay 2-4 Rice Paper circles on top of each other, and using scissors, cut 1-1.5 inch thick strips of rice paper to resemble the size + shape of bacon.

In a medium bowl, combine all of your ingredients for the Maple Bacon Mixture until well whisked together.

MAPLE BACON MIXTURE: • • • • • • • • •

Oil or Vegan Butter (⅓ Cup) Smoked Paprika (1 Tsp) Liquid Smoke or Liquid Aminos (¼ Tsp) BBQ Sauce (1 Tbs) Cumin (½ Tsp) Maple Syrup (1 Tsp) Mustard Powder (¼ Tsp) Pink Hemilayan Salt (½ -1 Tsp) Pepper (½ Tsp)

4. Holding the strips back-to-back, dip two rice paper

strips in the tall glass of water and let it soak for 5-10 seconds. 5.

Lay the wet Rice Paper on a parchment paper-covered baking sheet, leaving space between each Rice Paper paring. (Do this process one pairing of Rice Paper at a time + the Maple Bacon Mixture)

Using a spoon or a culinary brush, coat the Rice Paper with the Maple Bacon Mixture on both sides.

Bake the Rice Bacon on the parchment paper-covered baking sheet for 3-8 minutes or until crunchy. Be careful! This bakes quickly. Don’t let the rice paper burn!

8. After it is done baking to the crunchiness of your liking,

let the Bacon cool for 30-60 seconds. 9.

Sing your song. Do your dance. Speak your truth and enjoy the Bacon!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat this dish.

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Better than Bacon? Heck yes! So you are craving the sweet yet salty crunch and chewiness of Bacon, but all you got at home is Rice Paper. Worry not! This Bacon made from perfectly baked, and seasoned Rice Paper

is just the meaty crunch you need to add to any dish!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Colorful Home Cooking with Gabrielle Reyes

Jamaican Ackee Time

2 0 -3 0 M I N S

Method SAUTÉ

Serves

4-7 FRIENDS

SOY FREE • NUT FREE • GRAIN-FREE OPTION

Instructions

Ingredients

In a large pan, sauté the White Onions in Grapeseed Oil until translucent, and halfway through add in Minced Garlic.

Add in the Bell Peppers and all seasoning + spices into your pan and cook the Peppers until soft.

Turn off the heat of your stove and gently add in the Drained Can of Ackee to your peppers and seasoning. Only mix things together a little bit or else the ackee will fall apart!

ACKEE + PEPPERS: • • • • • • • • • • • •

Grapeseed Oil (3-4 Tbs) Minced Garlic, finely chopped (1 Tbs) Fresh Thyme (3 Sprigs) White Onions (½ Onion) Green Onions (⅓ Cup) Bell Peppers (Red, Green, Yellow, Orange) (1.5 Cups) Scotch Bonnet Pepper, Finely Chopped and Seeds Removed (¼ Pepper) Black Pepper (½ Tsp) Pink Hemilayan Salt (1-3 Tsp) OPTIONAL - Indian Black Salt (½ Tsp)

4. Garnish with Fresh Green Onion and a splash of

Smoked Paprika on top.

Can of Ackee, Drained (1 Can) Smoked Paprika (1 Tsp) (FOR FINAL GARNISH)

Pair with Fried Dumplings or use as a fabulous scrambled egg substitute.

Storage: Store in the fridge until ready to assemble. Sauté or microwave to reheat this dish.

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Oh what a magic fruit! Did you know? Ackee Fruit grows on Evergreen Trees, is available throughout the year, and is most abundantly found in Jamaica, where it is known as the national Fruit. It grows on a tropical Evergreen Tree thatâ&#x20AC;&#x2122;s native to West Africa, and also goes by the names Achee, Akee, and Ackee Apple. My beloved best friend and husband Ace taught me how to create this recipe when we first fell in love, and I adore using this Ackee to

replace Eggs for breakfast, lunch, or dinner!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

239

Colorful Home Cooking with Gabrielle Reyes

Satisfying Caesar Salad Time

30-40 MINS

Method

BLENDING AND BAKING

Serves

2-4 FRIENDS

SOY FREE • PROTEIN-PACKED

Ingredients GENERAL: • • •

Lettuce (2-5 cups) Capers (2 tbs) Vegan parmesan or perfect parmesan (⅓ cup)

CREAMY CASHEW DRESSING: • • • • • • • • • • •

Coconut milk (1-2 cup) Soaked raw cashews (1.5 Cup) Apple cider vinegar (2 tbs) Lemon juice (2 tbs) Minced garlic (1.5 Tbs) Nutritional yeast (5 tbs) Maple syrup (½ tbs) Garlic powder (1.5 Tbs) Onion powder ( 1.5 Tbs) Indian black salt (½-1 tsp) Crushed black pepper (¼ tbs)

CASUAL CROUTONS: • • • • •

Chopped (in cubes) gluten-free bread (2-3 pieces) Olive or grapeseed oil (4 tbs) Garlic powder (1 tbs) Dried oregano (½ tbs) Pink himalayan salt (½ tsp)

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Instructions 1.

Set your oven to 425 ºF to prepare to bake the Croutons and line a parchment paper-covered baking sheet bake.

In a medium bowl, combine all of the ingredients for the Casual Croutons and coat the Bread in Oil and seasoning.

On the parchment paper-covered baking sheet, bake the Croutons for 10-18 minutes while you prepare the other ingredients.

4. In a blender, add all of your ingredients for the Creamy

Cashew Dressing and blend until smooth and creamy. Add more Plant-Based Milk if needed. Chill until ready to serve. 5.

In a large bowl, make your Salad by combining Lettuce, Capers, Vegan Parmesan, Croutons, and Dressing.

Sing your song. Do your dance. Speak your truth and enjoy the salad!

Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Serve this dish chilled.

FOLLOW ME @ONEGREATVEGAN

This salad is anything but a sidekick! Crunchy Lettuce, my favorite Creamy Cashew Dressing, and baked

Croutons combined together create a lovely Caesar salad for any dinner party or picnic.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

241

Colorful Home Cooking with Gabrielle Reyes

Perfect Pasta Salad Time

2 0 -3 0 M I N S

Method BOILING

Serves

8-10 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y

Recipe Lyrics

Instructions

PERFECT PASTA SALAD

Cook your gluten-free noodles al dente or just a little bit firm. Cool with cold water and set aside.

In a medium bowl: mix all of your ingredients for your zesty herb dressing and set it aside in the fridge for later.

In a large bowl, combine all of your chopped vegetables and beans together.

FOR YOUR BACKYARD BARBECUE FEAST PERFECT PASTA SALAD GOT ME DANCING ON MY FEET

Ingredients GENERAL: • • • • • • • • • • •

Cooked gluten-free noodles (4 cups) Cooked chickpeas (1 cup) Cooked black beans (1 cup Chopped rainbow tomatoes (1 cup) Diced red onion (½ onion) Chopped olives of choice (1 cup) Chopped cucumbers (1 cup) Sun dried tomatoes (1 cup) Chopped yellow bell pepper (1 cup) Chopped fresh basil (½ cup) Vegan parmesan or perfect parmesan (½ cup)

4. After the vegetables and beans are mixed together, add

in your cooked pasta and zesty herb dressing. Gently mix everything together. 5.

Garnish the pasta salad with some more fresh basil and parmesan on top.

Sing your song. Do your dance. Speak your truth and enjoy the perfect pasta!

ZESTY HERB DRESSING: • • • • • • • • • • •

Oil or aquafaba (chickpea juice!) (1 Cup) Apple cider vinegar or lemon juice (¼ cup) Maple syrup (½-1 tbs) Minced garlic (1.5 Tbs) Ground mustard (1 tsp) Garlic powder (1 tbs Onion powder (1 tbs) Dried red chili flakes (½ tsp) Pink himalayan salt (½-1 tbs) Black pepper (¼ tbs) Italian seasoning (2 tbs)

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Storage: Store in the fridge until ready to assemble. Serve this dish chilled.

FOLLOW ME @ONEGREATVEGAN

This perfect pasta salad is exactly what you are craving for a family barbecue today! Today you get to feast on this classic, colorful creation that’s incredibly easy to make. Loaded with hearty vegetables, plant protein, and a zesty dressing, this recipe is not only simple to cook, but it’s also packed full of nutrients to keep you glowing

and going!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

243

Colorful Home Cooking with Gabrielle Reyes

Creamy Broccoli Coleslaw Time

1 0 -2 0 M I N S

Method

BLENDING

Serves

4-6 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY• R AW V E G A N • G R A I N - F R E E O P T I O N

Ingredients GENERAL: • • • •

Chopped raw broccoli (4-6 cups) Diced red onion (1 cup) Raisins (¾ cup) Sunflower seeds (¾ cup)

CREAMY CASHEW DRESSING: • • • • • • • • • • •

Coconut milk (1 cup) Soaked raw cashews (2.5 Cups) Apple cider vinegar (3 tbs) Lemon juice (3 tbs) Minced garlic (2 tbs) Nutritional yeast (6 tbs) Maple syrup (1 tbs) Garlic powder (2 tbs) Onion powder ( 2 tbs) Pink himalayan salt (1-2 tbs) Crushed black pepper (½ tbs)

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Instructions 1.

In a blender, blend together all of the ingredients for the cashew cream dressing until it has a thick hummus-like consistency. Set aside in the fridge.

In a large bowl, combine the broccoli, raisins, sunflower seeds, red onion, and cashew cream dressing.

Mix until everything is covered and coated in the cashew cream dressing.

4. Chill until ready to serve. 5.

Sing your song. Do your dance. Speak your truth and dig into the coleslaw!

Storage: Store in the fridge until ready to assemble. Serve this dish chilled.

FOLLOW ME @ONEGREATVEGAN

This is my go-to raw vegan recipe because itâ&#x20AC;&#x2122;s so full of zesty flavor from the Cashew Dressing and sweetness from the Raisins. Think of your classic picnic Broccoli Salad but made with whole foods that nourish your

spirit and soul!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

245

Colorful Home Cooking with Gabrielle Reyes

Colorful Crunch Slaw Time

1 5 -2 0 M I N S

Method

BLENDING & M I XI N G

Serves

5-8 FRIENDS

• PROTEIN-PACKED • INEXPENSIVE + EASY

Ingredients GENERAL: • • • • • •

Thinly chopped purple cabbage (1 cup) Shaved carrots (1 cup) Thinly chopped red bell peppers (1 cup) Shaved zucchini slivers (1 cup) Chopped green onion (⅓ cup) Crushed peanuts (¼ cup)

SPICY PEANUT DRESSING: • • • • • • • • •

Peanut butter or sunflower seed butter (½ cup) Liquid aminos (2 tbs) Sriracha sauce or chili flakes (½-1 tbs) Minced garlic (1.5 Tbs) Rice vinegar (3 tbs) Lime juice (1 tbs) Maple syrup (½-1 tbs) Ground ginger (1-2 tsp) Water or plant-based milk (1-5 tbs)

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Instructions 1.

Blend all of the ingredients for the Spicy Peanut Dressing in a blender until smooth and creamy. Add more water if needed.

Add all of your chopped + shaved Vegetables to a large bowl.

Mix the Peanut Dressing and Vegetables in the large bowl.

4. Top off the slaw with Crushed Peanuts and chopped

Green Onion. 5.

Sing your song. Do your dance. Speak your truth and enjoy the slaw!

Storage: Store in the fridge until ready to assemble. Serve this dish chilled.

FOLLOW ME @ONEGREATVEGAN

I love a rainbowtastic slaw that I can add to any meal! This dish is made with an assortment of vibrant vegetables all mixed together in a creamy peanut dressing. Zesty, crunchy, salty, and sweet. Get you some

colorful slaw to eat!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

247

Colorful Home Cooking with Gabrielle Reyes

Sweet Potato Stuffing Time

50-60 MINS

Method BAKING

Serves

6-9 FRIENDS

S O Y F R E E • N U T F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • TREAT YOURSELF • HOLIDAY

Recipe Lyrics

Instructions

SWEET POTATO STUFFING

Set the oven to 425 ºF to prepare to bake the stuffing and line a parchment paper-covered baking sheet.

In a large bowl, coat the potatoes, onions, shallot, and apples in grapeseed oil and poultry seasoning.

Bake the potato mixture on a parchment paper-covered baking sheet at 425 ºF for 20-35 minutes.

ADD THE SPICES YOUR LOVING SWEET POTATO STUFFING RECIPE THAT’S STUNNING SWEET POTATO STUFFING ADD THE SPICES YOUR LOVING SWEET POTATO STUFFING

Ingredients GENERAL: • • • • • • • • • • • • •

Chopped Green Onion (½ Cup) Diced White Onion (1 Cup) Diced Shallot (½ Cup) Diced Sweet Potato (2-3 Sweet Potatoes) Diced Apple (I suggest Pink Lady Apple!) (3 Apples) Poultry Seasoning (4 Tbs) Grapeseed Oil (⅓ cup) Beyond Meat or WALNUT BEEF (2 Cups) Dried Cranberries (3/4 Cup) Pomegranate seeds (¼ cup) Cooked Chickpeas (1 Cup) Cooked Tri-Colored Quinoa (2 Cups) Optional- Broccoli and Sour Cream Dressing

4. Sauté the beyond meat or walnut beef until cooked. Set

it aside covered. 5.

Melt plant-based butter and combine it with maple syrup, salt, and pepper in a medium bowl to make the maple butter.

Combine the baked potato mixture with the cooked beyond meat, cooked chickpeas, dried cranberries, cooked quinoa, and pour the maple butter into the mixture. Mix everything together until all of the ingredients are incorporated.

Sprinkle on the pomegranate seeds and the chopped green onions last.

8. Sing your song. Do your dance. Speak your truth, and

sink your teeth into this stuffing!

MAPLE BUTTER: • • • •

Melted Plant-Based Butter (½ Cup) Maple Syrup (½ Cup) Pink Himalayan Salt (1-2 Tsp) Black Pepper (1 Tsp)

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Storage: SStore in the fridge until ready to assemble. Bake or microwave to reheat this dish.

FOLLOW ME @ONEGREATVEGAN

Move on over sad Stuffing and make room for a scrumptious Sweet Potato situation! This festive Holiday dish is made with baked Apples, Onions, Shallots, and Potatoes along with plenty of protein from Chickpeas

and Quinoa. Oh yeah, and Iâ&#x20AC;&#x2122;ve tossed in some dried Cranberries and Maple Butter for a splash of sweetness!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

249

Colorful Home Cooking with Gabrielle Reyes

Curry Smashed Sweet Potatoes Time

35-40 MINS

Method BOILING

Serves

6-9 FRIENDS

SOY FREE • NUT FREE • INEXPENSIVE + EASY • HOLIDAY • GRAIN-FREE OPTION

Ingredients GENERAL: • • • • • • • • • • •

Chopped and skinned sweet potato (3-4 potatoes) Allspice (½ tsp) Curry spice (1 tbs) Turmeric (½ tsp) Cayenne pepper (¼ tsp) Chopped fresh dill (¼ cup) Full fat coconut milk (3-5 tbs) Maple syrup (1-2 tbs) Plant-based butter (¼ cup) Pink himalayan salt (1-2 tsp) Black pepper (¼ tsp)

Instructions 1.

In a large pot, boil the skinned Sweet Potatoes in water for 20-25 minutes or until soft all the way through with a fork.

Drain the water, mash the cooked Sweet Potatoes in the pot, and add Plant-based Butter and Full-Fat Coconut Milk while mashing everything together.

Add in all of the other seasoning and spices to the pot and mash everything together until all the ingredients are incorporated.

4. Add some chopped dill to the top of your Smashed

Sweet Potatoes. 5.

Sing your song. Do your dance. Speak your truth and have some mashed potatoes!

Storage: Store in the fridge until ready to assemble. Bake or microwave to reheat this dish.

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Youâ&#x20AC;&#x2122;ll be cooking up this magnificent mash every week! These spiced Sweet Potatoes are mashed and mixed

with Vegan Butter, Coconut Milk, and warm Caribbean Spices all topped with chopped Dill for freshness.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

251

Colorful Home Cooking with Gabrielle Reyes

Roasted Potato Wedges Time

35-40 MINS

Method BAKING

Serves

2-4 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • G R A I N - F R E E O P T I O N

Ingredients GENERAL: • • • • • • • • • •

Fresh parsley or cilantro (¼ cup) Potatoes of choice (1-3 potatoes) Grapeseed oil or aquafaba (⅓ cup) Garlic powder (1 tbs) Onion powder (1 tbs) Smoked paprika (2 tbs) Nutritional yeast (23tbs) Poultry seasoning (2-3 tbs) Pink himalayan salt (1-2 tsp if needed!) Black pepper (½-1 tsp)

Instructions 1.

Set the oven to 425 ºF and get ready to bake the potatoes. Line a parchment paper-covered baking sheet.

Chop your potato into ½ inch thick wedges.

In a medium bowl, coat the potatoes with grapeseed oil or aquafaba and all seasoning.

4. Toss your seasoned potato wedges until they are

covered and place them flat on a parchment papercovered baking sheet. 5.

Bake the seasoned potato wedges at 450 ºF for 20-28 minutes.

Garnish the potatoes with parsley or cilantro.

Sing your song. Do your dance. Speak your truth and have some wedges!

Storage: Store extra dough in the fridge until ready to fry. Bake to reheat this dish.

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When I was a little kiddo, the first thing I ever learned how to cook was Roasted Potato Wedges. With this simple recipe, you can truly roast the Potatoes with any seasoning that you like, but for me, I love using Poultry Seasoning and fresh Herbs on top!

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Colorful Home Cooking with Gabrielle Reyes

Easy Gluten-free Flatbread Time

35-45 MINS

Method FRYING

Serves

4-6 FRIENDS

S O Y F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y

Ingredients GENERAL: • • • • • • •

Gluten-free Flour (3 Cups) Baking Powder (3 Tsp) Pink Himalayan Salt (1-2 Tsp) Vegan Cream Cheese or Coconut Cream (1.5 Cups) Plant-based Milk (⅓-½ Cup) Chopped Green Onions (¼ Cup) Grapeseed Oil ⅓-½ Cup) (for Frying)

Instructions 1.

In a large bowl, combine your Gluten-free Flour, Baking Powder, and Salt. Whisk everything together.

Add your Vegan Cream Cheese and Plant Milk into your batter and mix it until it forms a large ball that you can toss. (You may need to add more milk to get it to all stick together!)

Cover your counter with Gluten-free Flour and lay your Dough Ball flat on the counter, covered for at least 20 minutes.

4. After 20 minutes, slice the Dough Ball into 6-8 equal

parts. 5.

Flatten out the dough with your hands to make thin circles like Tortillas.

Heat your Grapeseed Oil in a large pan and gently fry your Dough Circles until they are a light golden brown color on both sides.

Garnish the Bread with Chopped Green Onion.

8. Sing your song. Do your dance. Speak your truth and

have some Flatbread!

Storage: Store extra dough in the fridge until ready to fry. Bake to reheat this dish.

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Fun fact: I’m obsessed with bread! The only problem is that I can’t eat gluten and haven’t found an excellent gluten-free or soy-free bread brand that I really enjoy. So, today you’re going to cook up your own cravable carbs with this epically easy gluten-free flatbread recipe!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Colorful Home Cooking with Gabrielle Reyes

Cheesy Buttery Popcorn Time

5-10 MINS

Method FRYING

Serves

4-8 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y

Ingredients GENERAL: • • • • •

Popcorn Kernels (⅓-1 Cup) Melted Coconut Oil or Vegan Butter (1 cup) Nutritional Yeast (5 Tbs) Pink Hemilayan Salt (½-1 Tsp) OPTIONAL - Smoked Paprika (¼ Tsp)

Instructions 1.

In a large pot, heat ⅓ Cup of Oil or Vegan Butter.

Add in the Popcorn Kernels to the pot and spread them out so that they lay flat in the hot Oil.

Cover the top of your pot and listen for the popcorn to begin to pop!

4. Throughout the popping process, give the pot a shake

to make sure that all of the Kernels can cook in the hot oil. 5.

When you can no longer hear popping remove the pot from heat and then take off the top.

Transfer the popped Corn to a large bowl. Pop any remaining Popcorn if needed.

Pour your desired amount of melted Coconut Oil or Vegan Butter into the bowl of Popcorn.

8. Mix the Oil and Popcorn together until everything is

coated and covered. 9.

Sprinkle in your seasoning and mix everything together.

10. Sing your song. Do your dance. Speak your truth and

enjoy the salty snack!

Storage: Make this recipe fresh and hot. Use the leftover Popcorn for my Popcorn Covered Caramel Apple recipe!

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Whether you need a movie night snack or you gotta have an on-the-go treat, fresh-popped popcorn is perfect for munching on! Popcorn also has a good helping of fiber in it, making this Cheesy Buttery Popcorn a healthier and

even cheesier option for a nice nibble with the Salt and crunch that you love.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Sassy Sauces That’s okay and that’s alright. You can use whatever you got! Sass up your meals with my top favorite Sauce recipes! I’ve found that the key to a fully balanced meal comes with a perfectly paired Dip, Salsa, Dressing, or Sauce drizzled over a big bowl of tastiness. Add any of these Sassy Sauces to your breakfast, lunch, dinner or snack and get those taste buds singing!

Sassy Sauces Creamy Avocado Dipping Sauce BLEND EVERYTHING TOGETHER UNTIL SMOOTH: • • • • • • • •

Recipe Lyrics

Avocados (2 Avocados) Fresh Cilantro (⅓ Cup) Garlic Powder (1.5 Tbs) Fresh Jalapeños (2-4 Tbs) Lime Juice (2 Tbs) Coconut Milk (¼-1 Cup) Nutritional Yeast (1-2 Tbs) Pink Himalayan Salt (1-2 Tsp)

CREAMY AVOCADO DIPPING SAUCE (GET LOST) COCONUT MILK, FRESH HERBS YOU KNOW IT’S BOSS CREAMY AVOCADO DIPPING SAUCE GET LOST IN THIS SAUCE

Great Sauce • • • •

Lime Crema

Soy-free vegan mayonnaise (⅓ cup) Yellow mustard (2 tbs) Bbq sauce (3 tbs) Add a splash of apple cider vinegar to make a vinaigrette!

• • • • • •

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Soy-free vegan mayonnaise (1 cup) Plant-based milk of choice (½-2 tbs) Onion powder (¼ tbs) Garlic powder (¼ tbs) Lime juice (3 tbs) Pink himalayan salt (½-1 tsp)

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Righteous Ranch Dip • • • • • • • • •

•

Soy-free vegan mayonnaise (1 cup) Lemon juice (2 tbs) Garlic powder (1 tbs) Onion powder (1 tbs) Nutritional yeast (1 tbs) Plant-based milk (1-2 tbs) Pink himalayan salt (½-1 tsp) Black pepper (¼ tsp) Chopped fresh or dried dill (1.5 Tbs) Chopped fresh or dried parsley (½ tbs)

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Colorful Home Cooking with Gabrielle Reyes

Sassy Sauces Spicy Peach Salsa

Fresh Egyptian Dressing

Peanut Dipping Sauce

MIX EVERYTHING TOGETHER:

BLEND EVERYTHING TOGETHER:

MIX EVERYTHING TOGETHER:

• • • • • • •

Diced Fresh Peach (2 Peaches) Diced Jalapeño (½-1 Jalapeño) Diced Red Onion (⅓ Onion) Fresh Orange Juice + Zest (2 Tbs + 1 Tbs) Lime Juice (1.5 Tbs) Pink Himalayan Salt (¼ Tbs) Red Bell Pepper (½ Pepper)

• • • • • • • • • •

Fresh Dill (¼ Cup) Fresh Parsley (¼ Cup) Fresh Mint (¼ Cup) Nutritional Yeast (3 Tbs) Garlic Powder (2 Tbs) Onion Powder (2 Tbs) Pink Himalayan Salt (½-1 Tbs) Black Pepper (½ Tbs) Grapeseed Oil (1 Cup) Lemon Juice (⅓ Cup)

•

• • • • • • • •

Peanut Butter or Sunflower Seed Butter (⅓ Tbs) Liquid Aminos (2 Tbs) Sriracha Sauce or Chili Flakes (½-1 Tbs) Minced Garlic (1.5 Tbs) Rice Vinegar (3 Tbs) Lime Juice (1 Tbs) Maple Syrup (½ Tbs) Ground Ginger (2 Tsp) Water or Plant-Based Milk (1-3 Tbs)

Fresh Tomato Salsa INGREDIENTS: • • • • • • • •

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Tomatoes (4-5 Tomatoes) Chopped Jalapeños (1-2 Jalapeños) White Onions (1 Onion) Garlic (3 Tbs) Cilantro (1.5 Cups) Lime Juice (4 Tbs) Pink Himalayan Salt (½-1.5 Tbs) Ground Cumin (½ tsp)

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Blend together all of your Vegetables until they are well combined.

Heat the blended Salsa in a large pan until bubbling while stirring continuously.

Add Salt and Cumin to the Salsa and mix everything together.

Cover and bring the Salsa to a simmer on medium-high.

Sing your song. Do your dance. Speak your truth and enjoy the Salsa!

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Colorful Home Cooking with Gabrielle Reyes

Sassy Sauces No-Honey Mustard Dressing MIX EVERYTHING TOGETHER: • • • •

Mustard of Choice (½ Cup) Maple Syrup (3 Tbs) Hot Sauce (1-3 Tsp) Black Pepper (½ Tbs)

Pumpkin Spice Caramel MIX EVERYTHING TOGETHER: • • • • • •

Coconut Oil (C Cup) Maple Syrup (¼ Cup) Almond or Sunflower Seed Butter (½ Cup) Pumpkin Spice Seasoning (1.5 Tbs) Salt (¼ Tsp) Vanilla Extract (¼ Tsp)

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No-Oil Herbed Vinaigrette MIX EVERYTHING TOGETHER: • • • • • • • • • • •

Aquafaba (1 Cup) (Chickpea Juice!) Apple Cider Vinegar or Lemon Juice (¼ Cup) Maple Syrup (½-1 Tbs) Minced Garlic (1.5 Tbs) Ground Mustard (1 Tsp) Garlic Powder (1 Tbs Onion Powder (1 Tbs) Dried Red Chili Flakes (½ Tsp) Pink Himalayan Salt (¼-½ Tbs) Black Pepper (¼ Tbs) Italian Seasoning (2 Tbs)

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Teriyaki Sauce SIMMER AND COOK EVERYTHING IN A PAN FOR 5-8 MINUTES: • • • • • • •

MIX TOGETHER AND ADD TO PAN OF SAUCE TO THICKEN TERIYAKI SAUCE: • •

Water (½ Cup) Liquid Aminos (⅓ Cup) Maple Syrup (⅓ Cup) Fresh Grated Ginger (2.5 Tbs) Garlic Powder (½ Tsp) Fresh Minced Garlic (2 Tbs) Apple Cider or Rice Vinegar (1.5 Tbs)

Cornstarch or Arrowroot Starch (1.5 Tbs) Hot Water (1-2 Tbs)

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Jamminâ&#x20AC;&#x2122; Juices Busy and blessed, blessed and busy! Fresh is best! Whether itâ&#x20AC;&#x2122;s morning, noon, or night it is never a bad time to dig into a fresh Smoothie Bowl or serve up any of these 5 Jammin Juices! Fresh Juice is a great way to pack your day full of vitamins and nutrients that come from a multitude of Vegetables and Fruits. For me personally, I start off each morning with my Everyday Celery Juice recipe to keep me going and glowing!

Juices

Everyday Celery Juice USE A JUICER TO JUICE: • •

1 Large Stalk of Celery 1 Large Pink Lady Apple

Recipe lyrics CELERY JUICE CELERY JUICE I’M DRINKING ME SOME CELERY JUICE (WHOA) CELERY JUICE CELERY JUICE I’M DRINKING ME SOME CELERY JUICE

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Mango Magic

Watermelon Refresher

BLEND TOGETHER UNTIL SMOOTH:

USE A JUICER TO JUICE:

• • • • • •

Frozen Mangos (2 Cups) Maple Syrup (2 Tbs) Coconut Milk (¼ Cup) Cinnamon (½ Tsp) Vanilla Extract (¼ Tsp) Fresh Pineapple Juice (¼ Cup)

• • •

½ Watermelon 1 Cup Mint 2 Limes

PB+J Smoothie Bowl BLEND TOGETHER UNTIL SMOOTH: • • • • • •

Frozen Berries (1-2 Cups) Peanut Butter (¼ Cup) Maple Syrup (1-2 Tbs) Vanilla Extract (¼ Tsp) Cinnamon (1 Tsp) Plant-Based Milk (2 Cups)

TOP WITH: • • • •

Crushed Peanuts Fresh Berries Chia Seeds Granola of Choice DESIGNED BY THESTRIPEDHEART.COM

One Jar Chia Seed Pudding TOP WITH: • •

Fresh Berries ( 2-3 Tbs) Crushed Seeds or Nuts (1-2 Tbs)

CHIA PUDDING: • • • • • • • •

Chia seeds (⅓ cup) Plant-based milk (1-1.5 Cups) Nut or seed butter (2 tbs) Cinnamon (½ tsp) Nutmeg (¼ tsp) Maple syrup (2 tbs) Vanilla extract (¼ tsp) Orange zest (½ tsp)

In a jar, combine all of the ingredients for the chia pudding.

Seal the jar tight with a top, shake all of the ingredients together and leave the pudding in the fridge for at least 10 minutes.

Top off the chia pudding with fresh berries and crushed seeds or nuts

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Singinâ&#x20AC;&#x2122; Sweets I am who I am, I have every right to be here, and I have nothing to prove. Sass up your meals with my top favorite Sauce recipes! Iâ&#x20AC;&#x2122;ve found that the key to a fully balanced meal comes with a perfectly paired Dip, Salsa, Dressing, or Sauce drizzled over a big bowl of tastiness. Add any of these Sassy Sauces to your breakfast, lunch, dinner or snack and get those taste buds singing!

Colorful Home Cooking with Gabrielle Reyes

Caramel Covered Chocolate Chunk Brownies Time

30-40 MINS

Method

FREEZING

Serves

12-16 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • RAW VEGAN • TREAT YOURSELF • GRAIN-FREE OPTION

Recipe Lyrics

Instructions

CARAMEL COVERED CHOCOLATE CHUNK BROWNIES

Line a small loaf pan or glass pan with parchment paper. Set aside for later.

CAN’T HELP MYSELF WHENEVER THERE AROUND ME

In a food processor, add in all of your ingredients for the No-Bake Brownie Batter.

CARAMEL COVERED CHOCOLATE CHUNK BROWNIES

Process the No-Bake Brownie Batter until all the ingredients come together and form a consistent brownie batter. The dough should be thick and dark. If it looks too dry, add in a splash more of your Plant-based Milk or Maple Syrup and then process again.

CAN’T HELP MYSELF WHENEVER THERE AROUND ME

4. Transfer the No-Bake Brownie Batter to the loaf pan

with parchment paper. Freeze for 10 minutes or more.

Ingredients GENERAL: •

In a medium bowl, whisk together all of your ingredients for the Quick + Easy Caramel until smooth and silky. Add more Maple Syrup if needed.

Top your chilled No-Bake Brownie Batter with your Quick + Easy Caramel, spread all over the top of your Brownies, and freeze for at least 5 minutes.

Remove your loaf pan from the freezer and chop up your Chocolate Caramel Brownies into square bites. Finish off with a sprinkle of Sea Salt if you want to!

Coarse Sea Salt (1-2 Tbs)

NO-BAKE BROWNIE BATTER: • • • • • • • • • •

Nut Butter of Choice (½ Cup) Maple Syrup (⅓ Cup) Plant-Based Milk of Choice (¼ Cup) Cocoa Powder (½ Cup) Flaxseed Meal (¼ Cup) Coconut Flour (¼ Cup) Ground Cinnamon (2 Tsp) Ground Nutmeg (1 Tsp) Vanilla Extract (½ Tsp) Vegan Chocolate Chips (¼ Cup)

8. Sing your song. Do your dance. Speak your truth and

sink your teeth into these Brownies!

QUICK + EASY CARAMEL: • • • • • •

Coconut Oil (¼ Cup) Maple Syrup (¼ Cup) Almond Butter (2 Tbs) Salt (¼ Tsp) Cinnamon (1 Tsp) Vanilla Extract (½ Tsp)

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Storage: Store in a closed container in the fridge. Serve the dessert chilled or room temperature.

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Fudgy No-Bake Brownies and a 2 minute Caramel Sauce? Yes please! Today you are about to create these irresistible Caramel Covered

Chocolate

Chunk

Brownies from just a few proteinpacked ingredients. Follow along

for a sweet treat!

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Colorful Home Cooking with Gabrielle Reyes

Stuffed French Toast in a Mug Time

1 0 -2 0 M I N S

Method

M I C R OWAV I N G OR BAKE

Serves

1 -3 F R I E N D S

P R O T E I N - PA C K E D • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Recipe Lyrics

Instructions

STUFFED FRENCH TOAST IN A MUG

Slice the gluten-free bread into small cubes.

TASTES JUST LIKE A BIG WARM HUG

In a medium bowl, whisk together vegan egg, plantbased milk, cinnamon, nutmeg, vanilla extract, salt, and maple syrup.

Dip + soak your gluten-free bread cubes in your egg mixture.

STUFFED FRENCH TOAST IN A MUG TASTES JUST LIKE A BIG WARM HUG

Ingredients

4. In a microwave-safe mug, layer the mug ¼ with the

soaked bread cubes, then add in ¼ of your fun fillings, then ¼ bread cubes, and top it off with a mix of the fun fillings + soaked bread cubes.

GENERAL: •

Gluten-free bread (4-8 slices)

EGG/MILK MIXTURE: • • • • • • •

Liquid vegan egg (1 cup) Plant-based milk (½ cup) Cinnamon (2 tsp) Nutmeg (½ tsp) Maple syrup (2–4 tbs) Vanilla extract (⅛ tsp) Salt (⅛ tsp)

Microwave the toast in the mug for 5 minutes or until the vegan egg is cooked into the bread. You can also bake the french toast in a glass baking pan at 450 ºF for 10-15 minutes!

Sprinkle over organic powdered sugar on top.

Drizzle on maple syrup over the mug.

8. Sing your song. Do your dance. Speak your truth and

have a magic mug meal!

FULL FILLINGS: • • •

Strawberries + crushed walnuts Vegan chocolate chips + fresh raspberries Crunchy peanut butter + grape jelly

TOPPINGS: • •

Maple syrup (2 tbs-⅓ cup) Organic powdered sugar (¼ cup)

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Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat this dish.

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This treat of a recipe is the definition of brunch goals and with the different fun fillings you can stuff your mug with, each bite tastes just like a cozy hug! I used JUST Egg to get that ideal French Toast flavor + texture and the spices soak into the Gluten-Free Bread perfectly for a sensational comfort food treat.

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Colorful Home Cooking with Gabrielle Reyes

Summer Berry Crisp + Coconut Cream Time

45-55 MINS

Method BAKING

Serves

10-12 FRIENDS

S O Y F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y

Recipe Lyrics SUMMER BERRY CRISP

Ingredients

WITH COCONUT CREAM

SUMMER BERRY FILLING:

FLAVOR SO SWEET

(Fresh or Frozen Thawed Fruit works!) • Raspberries (1-2 Cups) • Strawberries (1-2 Cups) • Blueberries (1-2 Cups) • Citrus Juice (I’m using Orange Juice!) (2 Tbs) • Citrus Zest (I’m using Orange Zest!) (½ Tsp) • Maple Syrup (¼ Cup) • Corn Starch (2 Tbs) • Cinnamon Powder (1 Tsp) • Nutmeg Powder (¼ Tsp) • Vanilla Extract (⅛ Tsp) • Pinch of Pink Himalayan Salt (⅛ Tsp)

FEELS LIKE YOU’RE IN A DREAM SUMMER BERRY CRISP WITH COCONUT CREAM FLAVOR SO SWEET FEELS LIKE YOU’RE IN A DREAM

Ingredients

COCONUT CREAM:

SPICED CRISP TOPPING: • • • • • • • • • •

(Whisk everything together in a chilled bowl until soft peaks form and then store in the freezer until ready to serve. Store in the fridge overnight!) • Chilled Full-Fat Coconut Milk (1 Can) • Vanilla Extract (½ Tsp) • Maple Syrup (1-3 Tbs) • Tapioca Flour (1 Tsp) • Nutmeg Powder (½ Tsp) • Ginger Powder (1 Tsp) • Vanilla Extract (⅛ Tsp)

Gluten-free Oats (1 Cup) Gluten-free Flour (1 Cup) Pecans or Walnut Pieces (½ Cup) Chilled Vegan Butter (½ Cup) Maple Syrup (½ Cup) Cinnamon Powder (2 Tsp) Nutmeg Powder (½ Tsp) Ginger Powder (1 Tsp) Vanilla Extract (⅛ Tsp) Pinch of Pink Himalayan Salt (⅛ Tsp)

R EC I PE CO NTI NU E S O N T H E N EXT PAGE

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Today you are making Summer Berry Crisp with Coconut Cream! Can you imagine anything more magnificent? This berrytastic dessert is the perfect simple Summer Dessert to satisfy any sweet-

tooth. With this Maple Syrup-sweetened recipe, you can truly use any fruit or berries that you enjoy!

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Colorful Home Cooking with Gabrielle Reyes

Summer Berry Crisp + Coconut Cream Time

45-55 MINS

Method BAKING

Serves

10-12 FRIENDS

S O Y F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y

Instructions 1.

Heat your oven to 375 ºF.

In a medium bowl, combine all of your ingredients for the Summer Berry Filling together until everything is incorporated and well covered.

Layer the Spiced Crisp Topping over the Summer Berry Filling in your baking dish until you have an even coat of Spiced Crisp Topping covering the top of the baking dish.

Bake the baking dish uncovered until the berries are bubbling and the crisp is browned. This should be about 25-35 minutes.

Let your Summer Berry Crisp Cool for 10-15 minutes, and then top with Chilled Coconut Cream.

In a large baking dish, coat the sides with Vegan Butter or Coconut Oil and then add in all of your Summer Berry Filling ingredients and spread them out evenly in your baking dish.

4. In a large bowl, add all of your ingredients for the

Spiced Crisp Topping. Add in Maple Syrup and mix everything together with a spatula. Add in your chilled Vegan Butter cubed last and break the Butter apart while mixing it into your other ingredients with your hands. When thoroughly mixed, your Spiced Crisp Topping should have the texture of wet sand and small pieces of butter clumps.

8. Sing your song. Do your dance. Speak your

truth and enjoy the Crisp!

Storage: Store in a closed container in the fridge. Bake to reheat this dish.

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279

Colorful Home Cooking with Gabrielle Reyes

Cinnamon Spice Churros Time

35-45 MINS

Method FRYING

Serves

2-6 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • T R E AT Y O U R S E L F

Ingredients

Recipe Lyrics

GENERAL:

CINNAMON SPICE CHURROS

•

Grapeseed Oil ( 5-10 Cups) (FOR FRYING)

CINNAMON SPICE CHURROS: • • • • • • • • •

WITH A CHOCOLATE DIP CINNAMON SPICE CHURROS

Water (1 Cup) Gluten-free Four (1.5 Cups) Vegan Butter (¼ Cup) Organic or Coconut Sugar (2 Tbs) Vanilla Extract (½ Tsp) Cinnamon (2 Tsp) Nutmeg (1 Tsp) Salt (½ Tsp) Aquafaba (½ Cup)

MAKE YOUR TASTEBUDS FLIP

CINNAMON SUGAR COATING: • •

Organic or Coconut Sugar (½ Cup) Cinnamon (½ Tbs)

CHOCOLATE DIP: • • • •

Vegan Chocolate Chips (½ Cup) Cinnamon (½ Tsp) Coconut Oil (1 Tbs) Vanilla Extract (⅛ Tsp)

R EC I PE CO N T I N U E S O N T H E N EXT PAGE

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Your taste buds are about to flip for these Cinnamon Spice Churros! Fluffy and fried, Churros are one of the easiest and tastiest desserts to create that only require a few simple ingredients. I hope you enjoy this sweet treat, my love!

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Colorful Home Cooking with Gabrielle Reyes

Cinnamon Spice Churros Time

35-45 MINS

Method FRYING

Serves

2-6 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • T R E AT Y O U R S E L F

Instructions 1. 2.

Preheat your Grapeseed Oil in a deep pan to prepare to fry your Churros.

8. Continue to fry the Churros for 4-5 minutes or

In a pot, heat your Water, Butter, Coconut Sugar, Vanilla, Seasoning, and Salt. Whisk and combine while boiling over Medium-high Heat. Remove the pot from heat as soon as boiling bubbles begin breaking the surface of the boil.

Off the heat, add your Gluten-free Flour to the Boiling Mixture and stir together with a spatula until the mixture starts to smooth out.

4. Add in your Aquafaba to the Pot Dough until

it’s well incorporated, and the Churro Batter is smooth with no lumps. 5.

Prepare your Sugar Coating by combining the Cinnamon and Sugar on a plate. Set-aside.

Scoop the Churro Batter into a Silicone Piping Bag

When the oil is hot, one-by-one, add your Churro tubes directly into the Oil. Use scissors to cut the batter from the tip. ONLY add 4-5 Churros at one time! You can check to make sure that the Oil is ready to fry by splashing an INCREDIBLY SMALL amount of water or flour into the oil, and if the oil bubbles and pops back, then your oil is ready to fry. BE CAREFUL!!!

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until golden brown on all sides. Melt together all of your ingredients for the Chocolate Dip in a small pot. Set aside.

10. Remove the Churros from the Oil with tongs.

While the Churros are still hot, toss them into the Cinnamon Sugar Coating and coat them well. 11. Place the Churros on a towel-lined baking

sheet to drain + cool. 12. Serve your Cinnamon Spice Churros with a

small bowl of Chocolate Dip. 13. Feast, Sing, and Enjoy!

Storage: Store the extra dough in a closed container in the fridge. Bake to reheat the fried churros.

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Colorful Home Cooking with Gabrielle Reyes

Peanut Butter + Chocolate G-Bars Time

Method

5-6 HOURS

FREEZING

Serves

12-16 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y TREAT YOURSELF

Recipe Lyrics

Instructions

G BARS

In a food processor, pulse together all of the ingredients for the raw nougat layer until combined to be soft and chewy.

Press down the raw nougat layer into a parchment paper-lined rectangle pan or baking sheet until evenly distributed. Freeze this layer as you make the other layers.

Mix the ingredients for the peanut butter layer in a medium bowl, pour the peanut butter layer over the raw nougat layer, and spread evenly. Freeze for at least 30 minutes.

G, G G BARS PEANUT BUTTER, CHOCOLATE

Ingredients GENERAL: • •

Crushed Peanuts (⅓ Cup) Crushed Vegan Chocolate Chips (⅓ Cup)

RAW NOUGAT L AYER: • • • • • • • • •

Pitted Medjool Dates (8-10) Soaked Raw Cashews (½ Cup) Peanut Butter (⅓ Cup) Oats (1 Cup) Maple Syrup (¼-½ Cup) Cinnamon (2 Tsp) Nutmeg (1 Tsp) Vanilla Extract (½ Tsp) Coconut Oil (2 Tbs)

4. In a small pot, meltdown coconut oil + vegan chocolate

chips and mix all of the ingredients for the spiced chocolate layer. 5.

Pour your spiced chocolate layer over your peanut butter layer and drizzle it in whatever pattern you want!

Sprinkle crushed peanuts and crushed chocolate chips on top. Freeze for at least 4 hours or overnight.

Remove the parchment paper from your layers and chop the layers into bite-sized cubes or rectangles to enjoy! Keep in the fridge.

PEANUT BUT TER L AYER: • • • •

Peanut Butter (1 Cup) Coconut Oil (2 Tbs) Vanilla Extract (½ Tsp) Cinnamon (1 Tsp)

SPICED CHOCOL ATE L AYER: • • • •

Vegan Chocolate Chips (1 Cup) Coconut Oil (1.5 Tbs) Vanilla Extract (½ Tsp) Cinnamon (1 Tsp)

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8. Sing your song. Do your dance. Speak your truth and

have a g-bar!

Storage: Store in a closed container in the fridge. Serve the dessert chilled.

FOLLOW ME @ONEGREATVEGAN

Craving a sweet treat but stuck with only pantry ingredients? Well, itâ&#x20AC;&#x2122;s time to sang because this delectable recipe requires only a few non-perishable ingredients that you probably already have sitting in your pantry! Chewy Nougat, Creamy Peanut Butter, Smooth Spiced Chocolate, and Crushed Peanuts make up this irresistible dessert that is

packed with plant protein and even some healthy fiber too.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

285

Colorful Home Cooking with Gabrielle Reyes

Strawberry Cheesecake Stuffed French Toast Time

2 5 -3 5 M I N S

Method FRYING

Serves

2-5 FRIENDS

• P R O T E I N - PA C K E D • K I D - F R I E N D LY • T R E AT Y O U R S E L F

Recipe Lyrics

Instructions

We’re making strawberry cheesecake stuffed French toast

Make the Strawberry Cheesecake Filling in a medium bowl and mix the Cream Cheese, Vanilla, Cinnamon, and Sugar. With a spatula, fold in the Chopped Strawberries. Set aside to chill in the fridge.

we’re making strawberry cheesecake stuffed French toast

Combine all the ingredients for the Egg/Milk Mixture in a medium bowl.

and if I give you a piece you’re gonna wanna eat more

Two pieces at a time, dip + submerged your Bread in the Egg/Milk Mixture and began cooking the dipped bread on a large medium-high heat pan with Vegan Butter.

and if I give you a piece you’re gonna wanna eat more

4. Spoon the Cheesecake filling on one slice of cooked

Bread and top it with another slice of cooked and soaked Bread.

Ingredients GENERAL:

• •

Cook the toast 2-3 minutes per side, until golden brown and crispy.

Serve with Maple Syrup, Powdered Sugar, and Fresh Strawberries on top.

Sing your song. Do your dance. Speak your truth and have a fierce French Toast!

Slices of Bread (4-6 Slices) Plant-Based Butter (2-4 Tbs)

EGG/MILK MIXTURE: • • • • • • •

Vegan Egg (½ Cup Made) Coconut Milk or Oat Milk (1 Cup) Brown Sugar or Maple Syrup (3-5 Tbs) Vanilla Extract (¼ Tsp) Cinnamon (2 Tsp) Nutmeg (1 Tsp) Salt (¼ Tsp)

STRAWBERRY CHEESECAKE FILLING: • • • • •

Organic Powdered Sugar (3 Tbs) Vanilla Extract (¼ Tsp) Vegan Cream Cheese (1 Cup) Chopped Strawberries (½ Cup) Cinnamon (¼ Tsp)

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Storage: Store all of the different elements in closed containers, separately in the fridge until ready to assemble. Bake to reheat this dish.

FOLLOW ME @ONEGREATVEGAN

Let’s make some cheesecake stuffed french toast! French toast is a simply irresistible dish that can be made in a snap, and the fillings are endless. What’s great about this recipe is that you can use any fruit you

want for the creamy cheesecake filling! Give this recipe a go and enjoy love!

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287

Colorful Home Cooking with Gabrielle Reyes

Perfect Chocolate Chip Cookies Time

35-45 MINS

Method BAKING

Serves

8-10 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY + I N E X P E N S I V E • E A S Y • T R E AT Y O U R S E L F

Ingredients DRY INGREDIENTS: • • • • • • •

Gluten-free flour (1 cup) Baking soda (½ tsp) Salt (¼ tsp) Brown sugar (¼ cup) Ground cinnamon (1 tsp) Ground nutmeg (½ tsp) Chocolate chips (⅓ cup)

Instructions 1.

Set your oven to 325 ºF to bake your Cookies and line a parchment paper-covered baking sheet.

Mix all of your Dry Ingredients in a large bowl.

In a medium bowl, mix your Wet Ingredients and add them to your dry ingredients. Mix until a thick Cookie Dough has formed.

4. With a spoon or ice cream scoop, spoon out and form

equal sized balls and lightly press the cookie dough balls on the parchment paper-lined baking sheet.

WET INGREDIENTS: • • • •

Maple syrup (¼ cup) Oat or coconut milk (¼ cup) Melted vegan butter (2 tbs) Vanilla extract (¼ tsp)

Bake the cookies at 325 ºF for 11-15 minutes.

Let your cookies cool for 5-10 minutes.

Sing your song. Do your dance. Speak your truth and dig into a batch of Cookies!

Storage: Store the extra dough in a closed container in the fridge or freezer.

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Soft, Chocolatey, and made with love! These Perfect Chocolate Chip Cookies are morsels of warm Dough seasoned with Cinnamon, Nutmeg, and Maple Syrup sweetness. Make a big

batch of joy and share these Cookies with the ones you love.

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289

Colorful Home Cooking with Gabrielle Reyes

No-Bake Trail Mix Cookies

Time

2 0 -3 0 M I N S

Method

FREEZING

Serves

10-15 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y

Ingredients GENERAL: • • • • •

Chocolate chips (¼ cup) Dried cranberries (¼ cup) Peanuts (¼ cup) Walnuts (¼ cup) Pepitas or pumpkin seeds (¼ cup)

COOKIE BATTER: • • • • • • •

Rolled oats (1 cup) Coconut flour (1 cup) Nut or seed-butter of choice (I used peanut butter) (½ cup) Maple syrup (½ cup) Vanilla extract (½ tsp) Cinnamon (2 tsp) Salt (½ tsp)

CHOCOLATE DRIZZLE: • • • •

Chocolate chips (⅓ cup) Coconut oil (1 tbs) Vanilla extract (¼ tsp) Ground cinnamon (½ tsp)

Instructions 1.

In a food processor, combine your oats + coconut flour until it becomes a fine flour texture.

Add into the food processor your nut-butter of choice, maple syrup, vanilla extract, cinnamon, salt, and process until a dough forms.

Next, add all of your favorite trail mix ingredients + vegan chocolate chips into the food processor. Pulse and process everything together until a thick dough forms.

4. Using an ice cream scoop, scoop out equal-sized balls

of your cookie dough and form + flatten it in your hand to create cookie-sized circles. Lay your circles on a parchment paper-lined baking sheet. 5.

Melt + mix together your chocolate chips and coconut oil to make the chocolate drizzle. Mix until smooth.

Drizzle the chocolate over your cookies and freeze them for 8-10 minutes.

Serve the cookies chilled and store them in the fridge until you are ready to serve them.

8. Sing your song. Do your dance. Speak your truth and

have a trail mix cookie!

Storage: Store in a closed container in the fridge. Serve the dessert chilled or room temperature.

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I love all kinds of cookies! So naturally, I had to combine two of my favorite snacks to create a perfect nobake chocolate-loaded cookie. Using oats and loads of nuts, these no-bake trail mix cookies are loaded with protein, and you can add in whatever trail mix treats that you enjoy to the cravable cookie batter!

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291

Colorful Home Cooking with Gabrielle Reyes

Peanut Butter + Jelly Ice Cream Bars Time

6-7 HOURS

Method

BLENDING & FREEZING

Serves

10-14 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • R AW V E G A N

Ingredients GENERAL: • •

Crushed peanuts (⅓ cup) Crushed freeze-dried berries (⅓ cup)

Instructions 1.

In a food processor, combine the ingredients for the raw nougat layer until it is a sticky granola-bar like texture.

In a square or rectangle parchment paper-lined baking pan (make sure to leave extra paper off the top/sides of the pan to remove the dessert from the pan easily.) Add the raw nougat layer to make a bottom crust. Spread the nougat from corner to corner so that the whole bottom is covered. Freeze the nougat while you make the ice cream.

In a blender, combine all of the ingredients for the PB & J ice cream. Blend together until smooth and creamy like a thick smoothie.

PB + J ICE CREAM: • • • • • •

Soaked raw cashews (1 cup) Peanut butter (¼ cup) Maple syrup (3-4 tbs) Frozen berries (⅓ cup) Freeze-dried berries (¼ cup) Full fat coconut milk or cream (1 cup)

RAW NOUGAT L AYER: • • • • • • • • •

Soaked raw peanuts (1 cup) Pitted Medjool Dates (8-10) Raw cashews (½ cup) Peanut butter (⅓ cup) Oats (1 cup) Maple syrup (¼-½ cup) Cinnamon (2 tsp) Vanilla extract (½ tsp) Coconut oil (2 tbs)

4. Pour the PB & J cream into the paper-lined baking

pan and top it with freeze-dried berries and crushed peanuts. 5.

Freeze the ice cream for at least 4 hours.

Remove the ice cream using the parchment paper and chop the ice cream into 1-inch thick squares. Fully coat the icecream squares in the chocolate shell, lay them flat on the paper-lined baking pan, and top it with freeze-dried berries + crushed peanuts. Freeze for at least 30 minutes.

Sing your song. Do your dance. Speak your truth and dig into dessert!

CHOCOLATE SHELL : • • • •

Vegan chocolate chips (3 cups) Coconut oil (2 tbs) Vanilla extract (¼ tsp) Cinnamon (½ tsp)

Storage: Store in a closed container in the freezer. Serve the dessert chilled after letting it thaw for 5-10 minutes.

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Think of your classic peanut butter and jelly sandwich fused with your favorite smooth ice cream cheesecake. If you are about that combination, then this recipe is for your spirit and soul! Make yourself

a big pan of these peanut butter + jelly ice cream bars and share a sweet treat with the ones you love!

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293

Colorful Home Cooking with Gabrielle Reyes

Strawberry Cheesecake Ice Cream Time

6-7 HOURS

Method

FREEZING

Serves

12-16 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • G R A I N - F R E E O P T I O N

Ingredients GENERAL: • •

• • • • •

Melt and combine the ingredients for your chocolate drizzle + shell. Pour the shell into a parchment paperlined baking pan or cake pan and spread the chocolate to create a flat, thin layer from corner to corner. Freeze while you prepare the other ingredients.

In a blender combine all of your ingredients for your strawberry ice cream until everything is combined like a smoothie.

Pour your strawberry ice cream into the pan over the chocolate layer.

Finely chopped strawberries (½ cup) Crushed freeze dried strawberries (¼ cup)

STRAWBERRY ICE CREAM: •

Instructions

Plain or vanilla plant-based yogurt (2 cups) Full fat coconut milk (1 cup) Maple syrup ( ¼ cup) Freeze dried strawberries (1 cup) Cinnamon (1 tsp) Vanilla extract (¼ tsp)

4. Add in your chopped strawberries to the top and swirl

them into your strawberry ice cream.

CHOCOLATE DRIZZLE + SHELL : • • • •

Vegan chocolate chips (3 cups) Coconut oil (2 tbs) Vanilla extract (¼ tsp) Cinnamon (½ tsp)

Freeze the ice cream for at least 5 hours.

Once the ice cream is frozen leave it as a cake or chop the ice cream into equal sized rectangles 2x3 inches in size.

Coat the ice cream bars with your melted chocolate drizzle and sprinkle some crushed freeze dried strawberries on top of the chocolate-coated bars.

8. Freeze your coated ice cream bars for at least 20

minutes.

Storage: Store in a closed container in the freezer. Serve the dessert chilled after thawing for 5-8 minutes.

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Remove the bars from the freezer when you are ready to eat. Thaw out the bars for 5-10 minutes for ultimate creaminess.

10. Sing your song. Do your dance. Speak your truth and

have an ice cream bar!

FOLLOW ME @ONEGREATVEGAN

What an easy and delicious way to make plant-based ice cream! I love to experiment with nut-free ice cream recipes and i just adore how these strawberry ice cream bars came out. Enjoy these creamy creations

all year long my love!

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Colorful Home Cooking with Gabrielle Reyes

Coco Peanut Butter Balls Time

30-40 MINS

Method

FREEZING

Serves

10-15 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y

Ingredients GENERAL: •

Pitted medjool dates (8-10) Soaked raw peanuts (½ cup) Peanut butter (⅓ cup) Oats (1 cup) Maple syrup (¼ cup) Cinnamon (2 tsp) Vanilla extract (½ tsp) Coconut oil (2 tbs)

CHOCOLATE DRIZZLE: • • • •

In a food processor, pulse together all the ingredients for the peanut butter balls until combined to be soft and chewy like cookie dough.

Using an ice cream scoop or spoon, form small balls and roll them in your hands until you have perfect spheres.

Freeze the balls on a parchment paper-covered baking sheet for at least 10 minutes.

Crushed peanuts (¼ cup)

PEANUT BUTTER BALLS: • • • • • • • •

Instructions

Vegan chocolate chips (⅓ cup) Coconut oil (1 tbs) Vanilla extract (¼ tsp) Ground cinnamon (½ tsp)

4. Make the chocolate drizzle by melting down the

coconut oil and all the ingredients for the chocolate drizzle, then mixing them until smooth and well combined. Set aside. 5.

Remove the peanut butter balls from the freezer and drizzle the chocolate drizzle over the balls with a spoon or piping bag. Sprinkle over some crushed peanuts on top.

Freeze the now coated balls for at least 10 minutes or until they are ready to be served.

Sing your song. Do your dance. Speak your truth and enjoy these bites!

Storage: Store in a closed container in the fridge. Serve the dessert chilled or room temperature.

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The secret is out! I originally created this recipe completely by accident, and now that Iâ&#x20AC;&#x2122;ve perfected this dessert, these butter balls are fabulous every time! Today you are going to create these coco peanut butter balls with

a few simple ingredients and in just asteps. Follow along to find out how to create these scrumptious balls!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

297

Colorful Home Cooking with Gabrielle Reyes

Raw Vegan Doughnut Holes Time

2 5 -3 5 M I N S

Method

FREEZING

Serves

10-15 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • R AW V E G A N

Ingredients GENERAL: • • • • • • •

Coconut oil (¼ cup) Oats (1 cup) Pitted medjool dates (8-10 dates) Vanilla extract (½ tsp) Cinnamon (2 tbs) Nutmeg (½ tsp) Maple syrup (¼ cup)

Instructions 1.

In a food processor, mix all of the ingredients to create a dough until everything is combined to being soft and chewy.

Using a spoon or ice cream scoop, get out a small portion of the dough and roll it into balls with your hands.

Once you have all the Balls rolled, you can eat them just like that or put them in the freezer for 10-20 minutes. Store the Holes in the fridge until ready to eat.

4. Sing your song. Do your dance. Speak your truth and

have a Doughnut Hole!

Storage: Store in a closed container in the fridge. Serve the dessert chilled or room temperature.

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These doughnut holes are the perfect way to say, “I love you!” With only a few ingredients needed, making these raw-vegan delights is a super simple way to make a sweet and protein-packed treat that you can create in 5 minutes or less. Feel free to play around with other spices, fruits, and flavors to make your

perfect doughnut hole!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

299

Colorful Home Cooking with Gabrielle Reyes

Ginger Beer Bites Time

30-40 MINS

Method

FREEZING

Serves

10-15 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • H O L I D AY

Ingredients GINGER BALLS: • • • • • • •

Raw cashews (1 cup) Coconut oil (2 tbs) Oats (1 cup) Pitted medjool dates ( 8-10 dates) Vanilla extract (½ tsp) Grated fresh ginger ( ¼ cup) Cinnamon (1 tbs)

GINGER BEER DRIZZLE: • • • • • • •

Soaked raw cashews (1 cup) Cinnamon (1 tsp) Vanilla extract (½ tsp) Ginger beer ( ¼ cup) Fresh grated ginger (1.5 Tsp) Maple syrup (¼ cup) Coconut oil (1 tbs)

Instructions 1.

Blend together the ginger beer drizzle ingredients until it is smooth, like frosting.

In a food processor, combine your ingredients for the ginger balls and process until it’s a cookie dough-like texture.

Using an ice cream scoop, form small balls and roll them in your hands until you have perfect spheres.

4. Freeze the balls on a parchment paper-covered baking

sheet for at least 10 minutes. 5.

Remove the ginger balls from the freezer and drizzle ginger beer drizzle over the balls with a spoon or piping bag.

Chill the now coated balls for 10 minutes or until ready to serve.

Sing your song. Do your dance. Speak your truth and enjoy these bites!

Storage: Store in a closed container in the fridge. serve the dessert chilled.

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Let’s make a protein-packed bite with a zesty sweetness that’s out of sight! These ginger beer bites are made with fresh ginger, creamy cashews, and of course, spicy ginger beer all combined for an on the go

dessert. Also, these beautiful bites can be used as a raw cheesecake crust or granola bars!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

301

Colorful Home Cooking with Gabrielle Reyes

Cranberry Chocolate Bars Time

2 0 -3 0 M I N S

Method

FREEZING

Serves

10-15 FRIENDS

S O Y F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y

Instructions

Ingredients

In a food processor, process together all the ingredients for the raw dough batter until combined to be soft and chewy.

In a large bowl, combine the raw dough batter with the chopped vegan chocolate chips, pistachios, and dried cranberries until incorporated well.

Flatten out your dough from corner to corner on a parchment paper-lined sheet and place it in the freezer for at least 10 minutes.

GENERAL: • • •

Crushed vegan chocolate chips (½ cup) Dried cranberries (½ cup) Crushed pistachios or pumpkin seeds (¼ cup)

RAW DOUGH BAT TER: • • • • • • • •

Raw cashews (1 cup) Coconut oil (2 tbs) Oats (1 cup) Pitted medjool dates ( 8-10 dates) Maple syrup (2 tbs) Vanilla extract (½ tsp) Cinnamon (1 tbs) Orange zest (1 tbs)

4. Remove the chilled dough and cut it into desired

bar sizes. I like to make mine 2x4 inches big! 5.

Store the bars in a sealed Tupperware container in the fridge for up to 3 weeks.

Sing your song. Do your dance. Speak your truth and have a beautiful bar!

Storage: Store in a closed container in the fridge. Serve the dessert at room temperature or chilled.

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Dessert, but make it to-go! These cranberry chocolate bars are fibrous, protein-packed, and sweetened with moist pitted Medjool dates. Since these treats last so long in the fridge, I like to pack these bars for

work, rehearsal, after the gym, or for a traveling snack!

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303

Colorful Home Cooking with Gabrielle Reyes

Spice-Stuffed Dates Time

2 0 -3 0 M I N S

Method

FREEZING

Serves

3-8 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • GRAIN-FREE OPTION

Ingredients GENERAL: • • • • • • • • • •

Crushed nuts and chopped candied ginger (¼-⅓ cup) Pitted medjool dates (3-8 dates) Nut or seed butter (½ cup) Cinnamon (1 tsp) Nutmeg (½ tsp) Ground ginger (¼ tsp) Maple syrup (½ tbs) Vanilla extract (¼ tsp) Vegan chocolate chips (⅓ cup) Coconut oil (1 tsp)

Instructions 1.

In a small pot, meltdown the vegan chocolate chips and coconut oil together. Mix in a splash of cinnamon and vanilla extract and combine this until the chocolate is smooth and creamy. Set aside

In a medium bowl, combine nut butter, maple syrup, cinnamon, nutmeg, ginger, and vanilla extract together.

Remove the pits from all the medjool dates and fill them with the spiced nut butter.

4. Dip the filled pitted medjool dates in the melted

chocolate and then coat them in crushed nuts and chopped candied ginger. 5.

On a parchment paper-covered baking sheet, freeze the stuffed dates for at least 10 minutes.

Sing your song. Do your dance. Speak your truth and dig into these dates!

Storage: Store in a closed container in the fridge. Serve the dessert chilled.

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These spice-stuffed dates are my go-to late-night snack! If iâ&#x20AC;&#x2122;m ever craving something a little bit sweet and a touch salty, i create these chocolate

coated morsels of deliciousness.

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305

Colorful Home Cooking with Gabrielle Reyes

Coco Cookie Dough Truffles Time

35-45 MINS

Method

FREEZING

Serves

12 TRUFFLES

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • G R A I N - F R E E O P T I O N

Recipe Lyrics

Instructions

COCO COOKIE DOUGH TRUFFLES,

In a medium bowl, mix Plant Milk, melted Coconut Oil, Vanilla, and Coconut Sugar.

In a medium bowl, mix Almond Flour, Cinnamon, Nutmeg, Coconut Flour, and Salt.

Slowly add the Flour Mixture into the Wet Mixture. Mix well until a Cookie Dough consistency forms. Add more plant milk if needed, and then add in the Mini Vegan Chocolate Chips. Mix everything.

DRIZZLED IN CHOCOLATE COATING (coating) COCO COOKIE DOUGH TRUFFLES ANYTHING BUT BORING

Ingredients

4. Using your hands or an ice cream scoop, roll the dough

into ½ inch size balls and place them on a parchment paper-covered baking sheet. Freeze for at least 10 minutes.

GENERAL: • •

Any Freeze Dried Fruit of Choice (⅓ Cup Crushed) Coarse Sea Salt (1 Tbs)(For Garnish)

Melt the Chocolate Chips, Coco Powder, and Coconut Oil in a saucepan over low heat. Stir it frequently.

Use a fork, dip each Cookie Dough Ball into the melted Chocolate. Make sure to coat evenly. Transfer the Chocolate covered Balls back to the parchment papercovered baking sheet and sprinkle with a little bit of Sea Salt or Crushed Freeze Dried Fruit if desired. Freeze for at least 20 minutes. After 20 minutes, Keep the Truffles in the fridge until ready to eat.

Sing your song. Do your dance. Speak your truth and enjoy the Truffle treat!

CHOCOLATE COATING: • • •

Vegan Chocolate Chips (⅓ Cup) Cacao Powder (2 Tbs) Coconut Oil (2 Tsp)

COOKIE DOUGH TRUFFLES: • • • • • • • • • •

Plant Milk (3 Tbs) Melted Coconut Oil or Vegan Butter (6 Tbs) Coconut Sugar (⅓ Cup) Vanilla Extract (1 Tsp) Almond Flour (1.5 Cups) Coconut Flour (6 Tbs) Cinnamon (1 Tsp) Nutmeg (½ Tsp) Pink Himalayan Salt (½ Tsp) Mini Vegan Chocolate Chips (¼ Cup)

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Storage: Store in a closed container in the fridge. Serve the dessert chilled.

FOLLOW ME @ONEGREATVEGAN

Craving cookies? How about we combine rich Chocolate and decedent Dough for an absolutely delightful dessert using Coco and Almond Flour. These tasty Truffles are a bite-sized sweet snack that are not only easy to make in a snap, but you can jazz them up with any of your favorite fruit or fillings! I love using freeze-dried fruit to

add a powerful + fun flavor.

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307

Colorful Home Cooking with Gabrielle Reyes

Popcorn Covered Caramel Apples Time

35-45 MINS

Method

FREEZING

Serves

4-8 FRIENDS

S O Y F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • HOLIDAY • GRAIN-FREE OPTION

Ingredients

Instructions

GENERAL:

Mix together all of your ingredients for the creamy caramel in a medium bowl until smooth and creamy. Set aside.

Pierce the top of your apple with the popsicle stick until about 1 inch of the stick is lodged into the apple.

Pour your crushed popcorn into a medium bowl.

• • •

Popsicle Sticks (4-8) Large Apples (4-8) Crushed Popcorn (4-6 Cups)

2 MINUTE CREAMY CARAMEL: • • • • • • •

Almond Butter (1.5 Cups) Coconut Oil (¼ Cup) Maple Syrup (3 Tbs) Cinnamon (2 Tsp) Nutmeg (½ Tsp) Vanilla Extract (½ Tsp) Salt (¼ Tsp)

4. Cover your apple with the creamy caramel until fully

covered and coated on every side. 5.

Coat your caramel-covered apple in the crushed popcorn until every piece inch completely covered.

Place your popcorn covered apples on a parchment paper-covered baking sheet and freeze them for 10-20 minutes. Store and save in the fridge.

Sing your song. Do your dance. Speak your truth and enjoy a caramel apple!

Storage: Store in a closed container in the fridge. Serve the dessert chilled or room temperature.

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Oh snap! This recipe is so delish. Seriously, the first time I took a bite of this Dessert I was shook. With a quick and easy Caramel, that is sassy as all get out and your favorite vegan popcorn, your whole family will be sinking their teeth into these Popcorn Covered

Caramel Apples!

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309

Colorful Home Cooking with Gabrielle Reyes

Cinnamon Spice Chocolate Chunk Muffins Time

35-45 MINS

Method BAKING

Serves

18 MUFFINS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • H O L I D AY

Recipe Lyrics CINNAMON SPICE CHOCOLATE CHUNK MUFFINS JUST ONE BITE AND FEEL THE LOVIN’ CINNAMON SPICE CHOCOLATE CHUNK MUFFINS JUST ONE BITE AND FEEL THE LOVIN’

Instructions 1.

Preheat your oven to 375 ºF and line a muffin pan with liners.

In a large bowl, whisk together the dry mix.

In a medium bowl, whisk together the wet mix.

4. Gradually pour the wet mix into the dry mix and stir it all

Ingredients WET MIX: • • • • •

Based yogurt or full fat coconut cream (2 cups) Apple sauce (1 cup) Grapeseed or sunflower seed oil (½ cup) Vanilla extract (½ tsp) Orange zest (1.5 Tbs)

DRY MIX: • • • • • • • • •

Coco powder (1 cup) Ground cinnamon (1 tbs) Nutmeg (¾ tbs) Ginger powder (½ tbs) Gluten-free flour (2 cups) Organic brown sugar or organic sugar (¾ cup) Baking powder (2.5 Tsp) Pink himalayan salt (1 tsp) Plant-based chocolate chips or chunks (1 cup)

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with a spatula. Don’t overmix the batter; just mix until everything is blended. 5.

Fold in the plant-based chocolate chips or chunks.

Fill the liners 3/4 way full with the batter and top it with a few additional chocolate chips.

Bake for 20-25 minutes at 350 ºF for large muffins. Reduce the time for small muffins and check with a toothpick to make sure they are cooked all the way through.

8. Let the muffins cool for about 5-8 minutes before

removing the liner. 9.

Sing your song. Do your dance. Speak your truth and dig into these muffins!

Storage: Store the dessert in a turned off microwave or oven to keep it fresh, longer.

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I don’t know about you, but these days I’ve got quite the sweet tooth on the regular! I get in my cake cravings with these Cinnamon Spice Chocolate Chunk Muffins made with PlantBased Yogurt, Orange Zest, sweetened with Coconut Sugar, and spiced with Nutmeg. These cocotacular treats of joy are moist

and rich with warm flavors in every bite!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Colorful Home Cooking with Gabrielle Reyes

Pumpkin Spice Cake + Cream Cheese Frosting Time

Method

60-75 MINS

BAKING

Serves

10-12 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY TREAT YOURSELF • HOLIDAY

Ingredients

Recipe Lyrics

GENERAL:

PUMPKIN SPICE CAKE

• • •

WITH CREAM CHEESE FROSTING

Crushed pepitas Chopped dried persimmons Crushed pecans or walnuts

DRY MIX: • • • • • • • • • •

Brown or coconut sugar (1cup) Gluten-free flour (2 cups) Baking powder (2 tsp) Baking soda (½ tsp) Pink himalayan salt (½ tsp) Xanthan gum (½ tsp) (this is only needed if you are gluten-free flour does not have it already!) Ground cinnamon (1 tbs) Ground nutmeg (1.5 Tsp) Ground ginger (1.5 Tsp) All spice (½ tsp)

JUST THE RIGHT THING TO GET YOU IN THE FALL SWING PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING JUST THE THING TO GET YOU IN THE FALL SWING

WET MIX: • • • • •

Applesauce (½ cup) Melted coconut oil (¾ cup) Vegan vanilla yogurt or coconut cream (¾ cup) Pumpkin purée (¾ cup) Vanilla extract (½ tsp)

CREAM CHEESE FROSTING: • • • • •

Vegan cream cheese (¾ cup) Vegan butter (¼ cup) Organic powdered sugar (2.5 Cups) Vanilla extract (1 tsp) Ground cinnamon (¼ tsp) R EC I PE CO N T I N U E S O N T H E N EXT PAG E

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You know itâ&#x20AC;&#x2122;s officially Fall Season when your house is filled with the aromas of Cinnamon, Nutmeg, and Pumpkin wafting through the air! Without a doubt, this has to be my best Pumpkin Spice Cake recipe yet filled with rich, warm Spices, sinfully delicious Frosting, and a moist, fluffy Pumpkin Loaf of love. Oh! And you want to know the secret to the perfect Gluten-Free & Vegan Cake? Add in plant-based Yogurt to replace

the milk!

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Colorful Home Cooking with Gabrielle Reyes

Pumpkin Spice Cake + Cream Cheese Frosting Time

Method

60-75 MINS

BAKING

Serves

10-12 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY TREAT YOURSELF • HOLIDAY

Instructions 1.

Set your oven to 370 ºF and line a loaf baking pan with parchment paper + a bit extra on the sides to pull out your cake from the pan.

In a large bowl, combine all of your ingredients for the Dry Mix.

In a medium bowl, combine all of the ingredients for the Wet Mix. combine to create the Cake Batter. Pour the batter into your parchmentpaper-lined pan and flatten it so that the top is even. (Leave 1-½ inch space on top so it doesn’t bubble over the edges!)

Bake the Cake for 30-38 minutes.

Make the Cream Cheese Frosting by first whisking room temperature Vegan Butter until smooth.

continue to whisk. 9.

Slowly add in the Powdered Sugar and Vanilla Extract as you whisk at the same time. Add in a dash of Cinnamon, whisk together, and cool the frosting in the fridge until ready to serve.

10. Once the cake is baked, remove it

4. Stir the Wet Mix into the Dry Mix and 5.

8. Add in the Vegan Cream Cheese and

from the oven and let it cool for 15-20 minutes. 11. Lather on the Cream Cheese Frosting

on top and all over the cake if you want to. 12. Top the cake with Crushed Pumpkin

Seeds, Pecans, and Chopped Dried Persimmons. 13. Sing your song. Do your dance.

Speak your truth and have a piece of pumpkin cake!

Storage: Store the dessert in a turned off microwave or oven to keep it fresh, longer.

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Colorful Home Cooking with Gabrielle Reyes

Chocolate + Pumpkin Waffles Time

2 0 -3 0 M I N S

Method WA F F L E MAKER

Serves

2 -3 WA F F L E S

S O Y F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • TREAT YOURSELF • HOLIDAY

Recipe Lyrics

Instructions

CHOCOLATE PUMPKIN WAFFLES

Mix your dry ingredients in a large bowl.

IT’S A COCO KISS

Mix your wet ingredients in a medium bowl.

TASTES SO SWEET

Add the wet ingredients to the dry ingredients and mix everything until well combined. Add in more water/ plant-milk if needed. You want the consistency to be not too thick but not too thin.

YOU WANT A PIECE OF THIS

Ingredients

4. Cook the waffle mixture on an oil/greased hot waffle

maker or large pan for pancakes.

DRY INGREDIENTS:

• • • •

While the waffles are cooking, make your maple spice syrup by mixing everything in a medium bowl.

Top the waffles with your fun toppings and syrup if desired.

Sing your song. Do your dance. Speak your truth and enjoy these wonderful waffles!

Gluten-free flour (1.5 Cups) Cacao powder (⅓ cup) Baking powder (1 tsp) Pumpkin spice (1-3 tsp)

WET INGREDIENTS: • • • •

Pumpkin purée (3 tbs) Water or plant-based milk (1 cup) Maple syrup (3-5 tbs) Orange zest (½ tbs)

MAPLE SPICE SYRUP: • • • •

Maple syrup (½ cup) Pumpkin spice seasoning (⅓ tbs) Vanilla extract (½ tsp) Pink himalayan salt (¼ tsp)

TOPPINGS: • • • • • •

Crushed pumpkin seeds Vegan chocolate chips Chopped dried persimmons Crushed walnuts Organic powdered sugar Vegan butter

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Storage: Store the batter in a closed container in the fridge. Make the waffles fresh.

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Ready to upgrade your basic brunch situation? I mean, what’s better than Rich Chocolate, Crispy Waffles, and Pumpkin Spice Syrup for your ultimate breakfast goals? Nada! That’s why today, you are going to whip up these sensational Chocolate + Pumpkin Waffles with Maple Spice Syrup. Dig into

this decadent dish, my loves!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Colorful Home Cooking with Gabrielle Reyes

Pumpkin Spice Cheesecake Bites Time

7- 8 H O U R S

Method

FREEZING

Serves

12-16 SERVINGS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • R AW V E G A N • H O L I D AY

Ingredients

Instructions

GENERAL:

In a food processor, process together all the ingredients for the raw pecan crust until combined to be soft and chewy.

Spread the crust on the bottom of a parchment paperbaking sheet or baking dish and push it all down until you have a thin, even layer. Freeze this while you prepare the other ingredients.

Blend all the ingredients for the pumpkin cream filling in a blender until smooth. Add more plant milk if needed.

• •

Crushed pumpkin seeds (¼ cup) Crushed pecans (¼ cup)

RAW PECAN CRUST: • • • • • • •

Pecans (1 cup) Oats (1 cup) Pitted medjool dates (8-10 dates) Maple syrup (¼ cup Vanilla extract (½ tsp) Pumpkin spice (1 tbs) Pink himalayan salt (¼ tsp)

PUMPKIN CREAM FILLING: • • • • • •

4. Pour the pumpkin cream filling on top of the raw pecan

crust and spread it evenly.

Soaked cashews (2 cups) Pumpkin purée (⅓ cup) Plant milk (1 cup) Maple syrup (¼ cup) Vanilla extract (½ tsp) Pumpkin spice (2 tbs)

Top the filling with crushed pumpkin seeds and crushed pecans. Freeze the cake for at least 6 hours or overnight.

Chop the cake into square or rectangle bites and store in the fridge until ready to serve.

Sing your song. Do your dance. Speak your truth and enjoy the cheesecake!

Storage: Store in a closed container in the freezer. serve the dessert chilled after thawing for 5-8 minutes.

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Raw Cheesecake was one of the first desserts I learned how to create when I began my vegan journey. I really enjoy making these Pumpkin Spice Cheesecake Bites for an easy no-bake Cake full of Fall seasoning,

spice, and a creamy Cashew Cheese. Scrumptious and perfect for any day of Autumn!

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Colorful Home Cooking with Gabrielle Reyes

Marshmallow Pumpkin Treats Time

1 5 -2 5 M I N S

Method FRYING

Serves

9-12 FRIENDS

S O Y F R E E • N U T F R E E • K I D - F R I E N D LY • T R E AT Y O U R S E L F • H O L I D AY

Recipe Lyrics

Instructions

MARSHMALLOW PUMPKIN TREATS

In a large pan, melt together the Vegan Butter and Coconut Oil with a splash of Vanilla Extract and then mix in the Pumpkin Spice Seasoning.

Add in the Vegan Marshmallows and cook them on medium-high until they create a conjoined, creamy Marshmallow Fluff in the pan.

Slowly add in the Pumpkin Cereal and mix it into the Marshmallow Fluff.

OUT OF THIS WORLD, FROM THE GALAXY MARSHMALLOW PUMPKIN TREATS GET YOU DANCING ON YOUR FEET

Ingredients MARSHMALLOW PUMPKIN TREATS RECIPE: • • • • • • •

Vegan Butter (¾ Cup) Coconut Oil (2 Tbs) Vanilla Extract (⅓ Tsp) Vegan Marshmallows (1 bag) Pumpkin Spice Seasoning (½ Tbs) Pumpkin Cereal or Rice Cereal (4-7 Cups) Spray Oil (OPTIONAL)

CHOCOLATE DRIZZLE: • • •

Vegan Chocolate Chips (½ Cup) Coconut Oil (2 Tsp) Pumpkin Spice Seasoning (½ tsp)

4. Once everything is combined, turn off the heat and add

the mixture to a glass baking dish coated in a thin layer of oil. 5.

Press down the treats into the baking dish with the bottom of a large jar or can.

As the Treats cool in the dish, mix together the ingredients for the Chocolate Drizzle in a medium bowl.

With a fork or a piping bag, drizzle a thin layer of Chocolate over the Treats.

8. Cut the Treats into your desired size and shape. 9.

Sing your song. Do your dance. Speak your truth and enjoy the perfect pumpkin treat!

Storage: Store in a closed container at room temperature. Pop the dessert in the microwave for 10-15 seconds to reheat.

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I am living for this classic sweet treat from my tween-years, veganized! My recipe for Marshmallow Pumpkin Treats is a buttery + zesty dessert that you’ll love to share with your beloved family and friends all Fall and Winter long. Ooey, gooey, and spiced to perfection, you won’t be able to

contain yourself around these simple and satisfying sweets!

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Colorful Home Cooking with Gabrielle Reyes

Pumpkin Pie Spice Bites Time

2 5 -3 5 M I N S

Method

FREEZING

Serves

10-15 FRIENDS

S O Y F R E E • P R O T E I N - PA C K E D • K I D - F R I E N D LY • R AW V E G A N

• HOLIDAY

Ingredients

Instructions

GENERAL:

In a food processor, mix all the ingredients for the Pumpkin Bites until combined to be soft and chewy.

Using a spoon or ice cream scoop, get out a small portion of the Pumpkin Batter and roll it into balls with your hands.

Once you have all the Balls rolled, roll the Balls in crushed Pepitas (I suggest rolling them in a bowl!) to coat and cover them.

•

Crushed Pepitas or Pumpkin Seeds (1 Cup)

PUMPKIN BITES: • • • • • • • • •

Soaked Raw Cashews (1 Cup) Coconut Oil (2 Tbs) Oats (1 Cup) Pitted Medjool Dates ( 8-10 dates) Vanilla Extract (½ Tsp) Pumpkin Puree ( ¼ Cup) Pumpkin Spice Seasoning (½ Tbs) Maple Syrup (⅓ Cup) Pumpkin Spice Seasoning (½ tsp)

4. Freeze the Balls on a parchment paper-covered baking

sheet for at least 15 minutes and store them in the fridge until ready to eat. 5.

Sing your song. Do your dance. Speak your truth, and have a Spice Bite!

Storage: Store in a closed container in the fridge. Serve the dessert chilled.

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Are you craving the perfect Pumpkin Spice snack? Check out this quick and simple recipe for my Pumpkin Pie Spice Bites! Perfect for the Fall, youâ&#x20AC;&#x2122;ll be singing praises for these fierce and family-friendly desserts that

are packed with plant-protein and sinfully delicious!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Colorful Home Cooking with Gabrielle Reyes

Pumpkin Spice Swirl Chocolate Bark Time

55-65 MINS

Method

FREEZING

Serves

5-8 FRIENDS

S O Y F R E E • K I D - F R I E N D LY • I N E X P E N S I V E + E A S Y • TREAT YOURSELF • HOLIDAY • GRAIN-FREE OPTION

Recipe Lyrics

Instructions

PUMPKIN SPICED SWIRL CHOCOLATE BARK

Make the Spiced Chocolate and melt your Non-Dairy Chocolate Chips with your Coconut Oil. Once they are melted together, add in Cinnamon + Vanilla Extract.

Spread the Spiced Chocolate on a parchment paper cover-lined baking sheet from corner to corner, creating a thin, flat layer.

In a medium bowl, mix all of your ingredients for the Pumpkin Spice Caramel until the Caramel is the thickness to your liking.

COCO, CARAMEL, SEASONED FROM THE HEART PUMPKIN SPICE SWIRL CHOCOLATE BARK DECORATE, FREEZE IT, BREAK IT UP IN PARTS

Ingredients

4. Scoop dollops of your Pumpkin Spice Caramel onto your

layer of Spiced Chocolate and then swirl everything together with a toothpick or chopstick.

SPICED CHOCOLATE: • • • •

Non-dairy chocolate chips (2-3 cups) Coconut oil (2 tbs) Vanilla extract (½ tsp) Ground cinnamon (½ tbs)

Top the Swirled Chocolate with a sprinkle of Pumpkin Spice Seasoning.

Decorate the Chocolate with whatever and however many fun and fabulous crushed + chopped toppings you want. Sprinkle over the toppings on your Swirled Chocolate from corner to corner.

Freeze the Bark for 20-40 minutes or until the Chocolate is rock hard.

PUMPKIN SPICE CARAMEL: • • • • • •

Coconut oil (¼ cup) Maple syrup (¼ cup) Almond butter (½ cup) Pumpkin spice seasoning (1.5 Tbs) Salt (¼ tsp) Vanilla extract (¼ tsp)

8. Using your hands or a hammer, break apart the frozen

bark and serve.

ADD AS MANY TOPPINGS THAT YOU ENJOY:

• • • • • •

Storage:

Pumpkin seeds/pepitas Chopped dried persimmon Dried cranberries Crushed gluten-free pretzels Puffed rice cereal Chopped vegan mini marshmallows

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Sing your song. Do your dance. Speak your truth and enjoy the Pumpkin treat!

Store in a closed container in the fridge. Serve the dessert chilled.

FOLLOW ME @ONEGREATVEGAN

When it’s officially Pumpkin Spice season, I love to start off the festivities with this no-fuss Pumpkin Spice Swirl Chocolate Bark! Get the whole family moving, grooving, and creating this epic sweet snack. Make a whole batch of this dessert for a quick holiday treat to share. Can’t eat nuts? Swap out the Almond Butter for Sunflower Seed Butter or Sacha Inchi Butter! P.S The Pumpkin Spice Caramel makes for a Stellar dip for

apples, Gluten-free pretzels, strawberries, cinnamon chips, and more!

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Plantbased Gotta have truth, trust, and patience. Ace Anderson here, artist, plant-eater, truth speaker, creative director, and CEO of the striped heart, but y’all can just call me plantbased Ace! I just love to throw down in the kitchen and I love to make music so being married to the beautiful OneGreatVegan is truly like living a dream. Throughout Gabrielle’s entrepreneurial journey, I’ve helped inspire my wife to create decadent and dangerously delicious meals except with one addition, my favorite ingredient... bread. In honor of my gluttonous gluten-full disposition, we’ve put together 5 of the dishes that I love to eat for breakfast, lunch, dinner, or (let’s be real) any time I’m hungry!

Colorful Home Cooking with Gabrielle Reyes

Sausage Mushroom Penne Pasta Time

30-40 MINS

Ingredients

Method

BOILING & FRYING

Serves

6-8 FRIENDS

Instructions

GENERAL:

• •

Boil the Penne pasta in water and a splash of salt until al dente or just slightly undercooked.

In a large pan, sauté your diced white onions in vegan butter. Once they are clear and cooked down, add in your chopped vegan sausage links as well as chopped mushrooms and spinach. Cook everything with the smoked paprika, garlic powder, Fresh Parsley, salt, and pepper.

Add in your hearty Marinara sauce, cooked pasta, and sprinkle in some vegan cheese. Gently mix everything until well incorporated, and everything is covered in the sauce and cheese. Cover and let simmer on medium heat for 5-8 minutes)

• • • • • • • • • • •

Penne Pasta (2-4 Cups) Vegan mozzarella or Parmesan cheese (¼-½ Cup) Hearty Marinara Sauce (1-2 cups) Baby Spinach or Chopped Kale (1.5 Cups) Fresh Parsley (¼ Cup) Smoked Paprika (¼ Tbs) Garlic Powder (½ Tbs) Pink Himalayan Salt (½-1 Tsp) Black Pepper (¼ Tsp) Diced White Onions (½ Cup) Chopped Mushrooms (1-2 Cups) Chopped Vegan Sausage Links (1-2 Links) Chopped Fresh Basil (2 Tbs)

4. Top off the pasta with a sprinkle of cheese and chopped

fresh basil. 5.

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Sing your song. Do your dance. Speak your truth and have some pasta!

FOLLOW ME @ONEGREATVEGAN

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Colorful Home Cooking with Gabrielle Reyes

Breakfast Bagel Sausage Slider Time

30-40 MINS

Ingredients

Method

BAKING & FRYING

Instructions 1.

Fry up your hash browns in a medium pan in grapeseed oil until golden brown. Flip them to make sure both sides are fried. Work on your other ingredients while the hash browns fry.

Cut and toast the mini bagels, then once toasted, spread vegan butter on the insides of the bagel. Melt a cheddar cheese slice onto the bottom bun.

Toast the vegan egg fold until a little bit crispy on both sides. Cut the fold into four equal square pieces.

GENERAL: • • • • • • • • • • • •

332

Mini bagels (1-4 bagels) Vegan butter (3 tbs) Vegan bacon (2-4 slices) Maple syrup (1.5 Tbs) Hash browns (1-2 cups) Grapeseed oil (4-8 tbs) Vegan egg folds (1-2 folds) Indian black salt (1-4 tsp) Vegan sausage (1-4 sausages) Vegan cheddar cheese slices (1-2 slices) Tomato slices (1-4 slices) Fresh baby spinach (1-1.5 Cups)

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Serves

6-8 FRIENDS

4. Sauté the vegan sausage and vegan bacon in (1 tbs)

grapeseed oil and the maple syrup in a large pan. Cook them all until browned. Cut the bacon into 2-3 inch long strips. 5.

Build the slider with the cheesy bottom bun, spinach, tomato slice, sausage, bacon, egg fold, a sprinkle of Indian black salt, hash browns, and finally, the top buttered bun.

Sing your song. Do your dance. Speak your truth, and sink your teeth into a sausage slider!

FOLLOW ME @ONEGREATVEGAN

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Colorful Home Cooking with Gabrielle Reyes

Bangin’ BLT Time

30-40 MINS

Ingredients

Method

BAKING & FRYING

Instructions 1.

Sauté the vegan bacon in Grapeseed Oil and Maple Syrup in a medium pan. Cook them until browned. Cut the bacon into 2-4 inch long strips.

toast the three slices of bread, then spread vegan butter on the insides of the bread on two slices, and then spread mayonnaise on both sides on just one slice of bread. (this is the slice that will go in the middle!) toast and melt cheddar cheese slices onto the buttered sides of bread.

Build the BLT with cheesy bread bottom slice, bacon, tomato slice, avocado slices, lettuce, mayonnaise spread bread, lettuce, avocado slices, tomato slice, bacon, and cheesy bread top slice. Serve on a bed of fresh baby spinach.

GENERAL: • • • • • • • • • • •

Slices of bread (3 slices) Vegan butter (2 tbs) Vegan mayonnaise (2 tbs) Vegan cheese (3 slices) Vegan bacon or rice bacon (4-6 slices) Grapeseed oil (1-3 tbs) Maple syrup (1 tbs) Tomato slices (2-4 slices) Romaine lettuce (2-4 large leafs) Avocado slices (½ avocado) Fresh baby spinach (2 -4 cups)

Serves

6-8 FRIENDS

4. Sing your song. Do your dance. Speak your truth, and

have the best BLT!

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335

Colorful Home Cooking with Gabrielle Reyes

Boss Bagel Burger Time

30-40 MINS

Method

BAKING & FRYING

Serves

1 -2 F R I E N D S

Ingredients

Instructions

GENERAL:

In a medium pan, cook the burger, Patty, in grapeseed oil until browned on both sides (3-5 minutes each side). Season with Cajun Seasoning. Sauté the red onion rings in the same pan until they are soft.

Melt on vegan cheese using a lid to cover and cook the burger with the cheese on top in your pan. Splash a small amount of water into your pan and cover the pan until the cheese is melted (1-3 minutes).

Cut and Toast the bagel until lightly golden brown. Spread on vegan butter and then vegan mayonnaise on the insides of the bagel.

• • • • • • • • • • •

Vegan burger patty (1-2 patties) Cajun seasoning (¼ tsp) Grapeseed oil (½ tbs) Vegan cheddar cheese (2 slices) Chopped red onion rings (4-6 rings) Fresh spinach or arugula (¼ cup) Tomato slices (1-2 slices) Pickles (3-6 slices) Bagel (1 -2 bagels) Vegan butter (2 tbs) Vegan mayonnaise (2 tbs)

4. Build the burger with the bottom buttered bagel,

Spinach, Patty with cheese, tomato slice, pickles, onion rings, and the top bun. 5.

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Sing your song. Do your dance. Speak your truth and bite into a Bagel Burger!

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337

Colorful Home Cooking with Gabrielle Reyes

Fried Dumplings Time

30-40 MINS

Method FRYING

Serves

4-6 FRIENDS

Ingredients

Instructions

GENERAL:

Heat up the Grapeseed Oil in a deep pan to prepare to fry the dumplings.

In a medium bowl, combine the flour, salt, and baking powder. Whisk everything together.

Add in your melted butter + water, and then combine everything with a spatula or your hands until a thick dough forms.

• • • • • •

Flour (2 Cups) Pink Salt (½ Tsp) Baking Powder (3 Tsp) Melted Unsalted Butter (3 Tbs) Cold Water (¾-1 Cup) Grapeseed Oil (4-8 Cups)

4. Break off handfuls of dough and roll them into pool-ball-

sized balls. Gently drop the dough into the hot oil and deep fry the balls on all sides until golden brown. 5.

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Sing your song. Do your dance. Speak your truth and have a delish dumpling!

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Date Night Ideas WITH

Night in with the boo? You know what to do! Iâ&#x20AC;&#x2122;ve got 3 unique Date Night ideas that will spice up any Netflix and Chill situation with romantic recipes that DESIGNED BY THESTRIPEDHEART.COM

you can cook and create together with ease.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ

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Date Night Ideas

Pizza Bagel Party Ingredients GENERAL: • • • •

Gluten-free or Regular Bagels (2-4 Bagels) Vegan Butter (2-3 Tbs) Vegan Cheese of Choice (2-4 Cups) SAUCE: Hearty Marinara or Awesome Alfredo (1.5 Cups)

DICED VEGETABLES: •

Mushrooms, Sun Dried Tomatoes, Bell Peppers, Olives, Artichokes, Pineapple, Red Onions, Pickled Jalapeños, Rainbow Tomatoes,

Why order delivery when you can have Pizza Bagels? You’ll absolutely love how you and your darling can add on fun toppings to create endless combinations of sauce, cheese, vegetables, and fresh herbs for a flirty + fun date!

Instructions 1.

Set your oven to 425ºF and cover a baking sheet with parchment paper.

Cut the bagels open, cover the insides of the bagels with a little bit of vegan butter and then spread/scoop on sauce to the insides of the bagel.

Add on your diced vegetables, protein, and finish off with a generous amount of cheese on top.

CHOPPED PROTEIN: •

Beyond Meat, Walnut beef, BBQ Jackfruit , Buffalo Cauliflower , Falafel (2 Cups)

CHOPPED HERBS: •

Basil, Arugula, Parsley, Avocado, Microgreens (¼ Cup)

4. Place the loaded bagels on the parchment paper-

covered baking sheet and bake them for 8-15 minutes or until the cheese on top is melted. 5.

Add on the chopped fresh herbs on top and pair with your favorite dipping sauce.

Sing your song. Do your dance. Speak your truth, and have a pizza party!

Y O U R C H O I C E O F D I P (¼-½ Cup)

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Date Night Ideas

Trail Mix Mixer Ingredients NUTS:

SWEETS:

• • • • • •

• • • • • • • • • •

Cashews Almonds Peanuts Walnuts Pecans Pistachios

SEEDS: • • •

Sunflower Seeds Pumpkin Seeds Hemp Seeds

Whether you’re heading off for an adventure on the move or chillin’ for a cozy night in, this recipe will set your snack situation right. No doubt you all will have a blast creating your own Trail Mix Mixer for the perfect balance of salty and sweet!

S A LT Y: • • • •

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Vegan Chocolate Chips Dried Cranberries Raisins Dried Persimmon Coconut Flakes Cereal Banana Chips Dried Mango Granola Vegan Mini Marshmallows

Popcorn Gluten-free Pretzels Dried Soybeans Cornnuts

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PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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Date Night Ideas

Chocolate Strawberry Surprise Sink your teeth into a Strawberry drizzled and decked out for your date night desires. Simple and yet so satisfying, this classic treat is something that you and your beloved can create, decorate, and enjoy together!

Ingredients GENERAL: • • • • • •

Fresh Strawberries with Stems (6-12 Strawberries) Vegan Chocolate Chips (2 Cups) Coconut Oil (1 Tbs) Cinnamon (½ Tsp) Nutmeg (¼ Tsp) Vanilla Extract (¼ Tsp)

Instructions 1.

Cover a baking sheet or baking pan with parchment paper.

In a medium pot, melt down on medium-high heat coconut oil and Chocolate Chips until the Chocolate is smooth. Add in the Cinnamon, Nutmeg, and Vanilla Extract and mix everything together. Turn the heat off as you prepare the other ingredients.

Crush up your topping ingredients and place them in separate bowls.

TOPPINGS: • • • • • • • •

Crushed Nuts Crushed Pretzels Crushed Chocolate Chips Coconut Flakes Large Flaky Salt Crushed Cereal Crushed Granola Crushed Freeze-Dried Fruit

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4. Dip the strawberries on at a time in the Chocolate

and then sprinkle on your toppings of choice to each individual strawberry.

Put the covered strawberries on the parchment papercovered baking sheet and chill them in the fridge for 10-20 minutes.

Sing your song. Do your dance. Speak your truth and enjoy this Strawberry Surprise with the one you love!

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PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ //

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FOLLOW ME @ONEGREATVEGAN

Skin Care Secrets

ove the skin you are blessed to be in! Iâ&#x20AC;&#x2122;ve been asked about skincare every day since I have been eating and living plant-based. Finally, the secret is out, my love! Iâ&#x20AC;&#x2122;ve found that the best way to keep your face flawless is by accepting and acknowledging

your skin type, nourishing your body on a plant-based diet, and giving your skin the freedom it needs to thrive. Ready to shine? Follow these ten simple steps to get your vegan glow on!

QUICK TIPS:

1. Drink 12oz of Celery Juice every 5. Use a Konjac sponge or a PMD morning, first thing in the morning.

2. Drink water to hydrate all day. 3. Keep your face Makeup free as much as possible. Only apply makeup when you have to.

4. Use a natural face wash to

Facial Cleansing Device every night to deep clean your pores.

6. Apply Acne Cream at night where necessary, when necessary.

7. Spray on a natural Toner in the

8. Have very minimal contact with your hands on your face.

9. Never pick at the pimples or blemishes on your face.

10.

Eat a colorful, plant-based diet on a daily basis! DESIGNED BY THESTRIPEDHEART.COM

morning.

cleanse your face at least once a day.

PHOTOS BY ACE ANDERSON // @ACESHOTTHAT // WWW.ACEOFALLTRADES.XYZ

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Intermittent Fasting +

ave you ever heard of Intermittent Fasting? You may know this, but I’ve been practicing intermittent

fasting since 2019, and it has truly healed me through and through! Intermittent fasting is an eating pattern that helps you learn the exact amount of calories needed in your daily diet. You can do this by eating between 6-8 hours out of the day and then fasting for 16-18 hours, eight of which you will typically be asleep! Before intermittent fasting, I concerned myself with overeating, binging, and even felt guilty about literally feeding myself. And even though I was nourishing myself on a plant-based diet, many of those nasty lingering bulimic tendencies I had before going vegan just seemed to keep coming up. I honestly had a toxic relationship with how I viewed my body even though I was on the path to healing my mind, body, and spirit. Switching to daily intermittent-fasting taught me exactly how much food I need to thrive, and it also taught me a lot about forgiveness towards my body. I used to weigh myself every single day, hoping that number would bring me happiness. Now, I enjoy the freedom of feasting on decadent vegan meals for 6-8 hours a day, fasting for 16 hours without counting a single calorie or stepping on the scale. I also know now that if I eat more than I’m used to or consume food after that 8-hour window, I don’t have to beat myself up for “messing up,” but instead, I can start fresh the next day and let all of my food digest fully. Since making intermittent fasting a part of my day-to-day life, I have also incorporated a morning workout routine that requires no equipment and takes less than five minutes. Check out my daily Intermittent

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Fasting

Schedule

and

Morning

Sweat

routine to feel a little bit stronger every day!

+ Fitness

Eating Schedule

9A M - 10A M

M O R N I N G H OT TE A W ITH AG AVE

11A M - 12P M

F R E S H C E LE RY AN D AP P LE J U I C E

1P M - 2P M

FI R ST B IG M EAL B E T W EEN 15 0 0 -2 0 0 0 CA LO R I ES

4P M - 6P M

S N A C K , D E S S E RT, O R LI G HT D I N N E R BE T WEEN 3 0 0 - 6 0 0 CALORIES

9 A M -1 1 P M

W AT E R , T E A , J U I C E & K O M B U C H A A L L D AY LO N G

Morning Sweat Routine

20 P U S H - U P S 20 S Q U A T S + 15 S E C O N D H O L D 20 T R I C E P D I P S 60 S E C O N D P L A N K 30 S E C O N D D A N C E B R E A K

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one great vegan presents

with

Gabrielle Reyes G

abrielle Reyes from One Great Vegan here! And Iâ&#x20AC;&#x2122;m so thrilled to take you on a tasty and totally tuneful journey within this Musical Cookbook. This book is jam-packed full of my favorite songs, meals, tips, tricks, special ingredients, guides, and words of truth to help you live a rainbowtastic life. Oh yeah, and at the same time, you will heal your body and feed your soul!

QEMMD FOLLOW ME @ONEGREATVEGAN

PHOTOGRAPHY BY ACE ANDERSON | @ACESHOTTHAT PRODUCED BY THE STRIPED HEART | THESTRIPEDHEART.COM

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