This vegan cookbook is filled with 50 plant based healthy, fun filled dishes with simple ingredients that everyone can enjoy. Creating wholesome plant based meals is easier than you think, with my tips and simple instructions you can become the star chef in your own kitchen.
There’s nothing better than tacos. I could eat them every day and the wonderful flavor combinations are endless! This is one of my favorites black beans and sweet yellow corn.
Yield: 6 tacos
1 can sweet yellow corn
1 can of black beans or 1 1/2 cups cooked from dried beans
3 Tomatillos or green tomatoes
6 small flour tortillas
1/2 tsp. Garlic powder or 1-2 garlic cloves peeled
Wash all produce. Slice the cabbage very thin. Cut the tomatoes or Tomatillos into quarters.
Drain and rinse the beans if using canned and drain the corn.
For the salsa: In a blender or food processor blend the tomatoes or tomatillos. Add 2 tbsp. of water and mix on high until well processed. Add in a pinch of salt, garlic, and a few sprigs of cilantro. If it’s too thick add more water. Add on more salt to taste.
Heat the beans and corn up in a small pot on medium heat for 3-5 minutes until warmed through.
Heat up the tortillas if desired in a skillet but constantly turning and flipping them about a minute on each side. Or microwave for 30 seconds.
Being on this budget meal plan has taught me even more how grateful I am for everything….using what you have….taking care of what you own, and saving for a brighter future.
So as I dream of a homestead of my own, I can start in my apartment making these delicious biscuits from scratch and loving every minute of it….. especially with homemade jam.
I’ve been learning more ways to become a homesteader which means cooking a lot from scratch. I use to make bread everyday at a previous job and wanted to start making my own at home to save money and make healthier food at home.
This recipe is simple and the results are delicious! Top with your favorite jams, vegan butters, a side with soups, breakfast sandwiches, and more.
Also feel free to add in spices like rosemary, thyme, or garlic powder!
Yield: about 15 biscuits, depending on how thick you make your dough and size of cutter.
2 1/4 cup all purpose flour
1 tbsp. sugar (I used raw cane sugar)
1 cup oat milk (or any plant based milk) Here’s my recipe to make your own Oat Milk
1 tsp. salt (I used pink Himalayan)
1/3 cup canola oil
1 tbsp. butter
1 tbsp. baking powder
Preheat your oven to 425*F.
Using a dough hook on your mixer combine all the dry ingredients first.
In a small bowl pour in the oil or butter with the milk.
On a low speed mix the dry ingredients 1-2 minutes until well combined.
Slowly add the liquid ingredients in thirds. You can use a spatula to scrape the sides in between adding in the liquid.
Once all is combined, the dough will start to form and after a minute or two it will start pulling from the sides and form a ball of dough. Don’t over mix the dough.
On a lightly floured surface kneed the dough a few times. Add in a sprinkle of flour is the dough still feels wet. The dough should feel tacky without sticking to your fingers.
Lightly grease a baking tray.
Roll out the dough to a quarter inch or half inch thick and cut out rounds. Space on baking sheet with one inch between biscuit. Roll out the extra scraps of dough or just ball into one large biscuit and bake on a separate tray.
Bake for 15-20 minutes until the biscuits are slightly golden on top, and enjoy with all your favorites!
Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie