Quick and Simple Biscuits

I love because sometimes you just want something homemade but there’s no time, And these are very simple to make only 5 ingredients and they’re done in 20 minutes. They’re very flaky and buttery.

They go great with chili or dinner or even for breakfast with some tofu scramble eggs.

Preparation time: 5 minutes

Baking: 18-20 minutes.


1 1/2 cups of flour.

1/8 teaspoon of salt.

1 teaspoon of baking powder.

1/2 stick of vegan butter or margarine.

1/4 to 1/2 cup of room temperature water.


Mix the salt flour and baking powder together.

Then add the butter and mix it well until it’s all coarsely. You can use a fork and a knife, or your hands. I would not use a food processor.

Then add the water a tablespoon at a time. Make little balls of whatever size you want the biscuits to be and put them on a baking sheet. Baked at 300 degrees for 20 minutes. And that’s it. Enjoy.

*Note: you can add vegan cheese to the mixture and chunks of vegan ham, and you’ll have cheese and ham biscuits.

**Note: you can even use a conventional oven for these biscuits.

Meatless Meatball

I love these because you can put them in spaghetti or make meatballs with green sauce or red sauce. They’re packed with protein and super yummy even carnivores love them. And they’re not very difficult to make.

Not to mention that they’re vegan and very inexpensive.


1 1/2 cups of lentils soup.
1 cup of boiled or steamed rice.
1 cup of oat flour.
1 tablespoon of mince onion.
1 teaspoon of extra virgin olive oil.
2 tablespoons of soy or any kind of vegetable oil. (Just not Palm oil).


In low heat sauteed the onion with olive oil in a medium sized pan. Then add the lentils(no liquid) and rice mix and mash them with potato masher. Then place the mixture in a bowl and let it cool for a few minutes. Get the oat flour and place in a small bowl, if you don’t have oat flour you can make some, it’s very simple just add some oats and blend them until they look powdered.

Make little balls with the mixture and coat them with the flour. Then place them on a skillet and fry them with vegetable oil in low to medium heat, make sure they fry on both sides.

And that’s it, you can add them on top of spaghetti or add a delicious sauce and place them in and you have a meal. Enjoy.

*Note: the meatballs won’t fall apart unless you put them to boil with your food for a long time.

Stuffed peppers

I love this dish because it fills your stomach and also it’s a good dish to serve to guests.

They are almost identical to the original stuffed peppers but these ones are cruelty free and easy to make.

Serves 2


2 medium size bell peppers (any color).

1 tablespoon of extra virgin olive oil.

1/2 cup of cooked white rice.

2/3 cup cooked lentils.

1/4 cup of chop zucchini.

1 tablespoon of dice onions.

1/2 of garlic clove minced.

1/8 cups of dice tomato.

1/2 tablespoon of jalapeno pepper.

1 tablespoon of bell pepper minced.

1 tablespoon of tomato sauce.

1 pinch of red pepper flakes.

1 pinch of paprika.

1 pinch of black pepper.

1/8 teaspoon of salt.

2 tablespoons of grated vegan cheese. (Optional)


First wash the bell peppers then cut the stem and take the seeds out. (if you’re using a toaster oven then make sure to cut the bell peppers lengthwise so they’ll fit, and leave the stem.)

Place the peppers in the oven sheet and drizzle them with olive oil then sprinkle a little salt and place them in the oven for about 20 minutes in low heat.

Place a pan in low heat add 1/8 of a teaspoon of oil and toss the zucchini and onion until onion is translucent. Then add the jalapeno pepper, cook for 1 minute and finally add all the rest of the ingredients and mix, cook for another 4 minutes.

Then place mixture in the pepper. Add a tablespoon of cheese to each pepper. Then put them in the oven for 10 minutes.

And enjoy.

Chick pea and Quinoa Salad

This is a very filling and healthy salad with very few calories and a lot of vitamins and minerals. If you need some protein this recipe is perfect. As you know chickpeas are excellent source a fiber and because of it they help with weight loss. And quinoa is an excellent source of magnesium, phosphoru, and fiber as well.

It is so tasty and the smell is intoxicating I guess it’s because of the coriander: a little weed that most people don’t know or like, however it has a lot of potassium and vitamin A. 

Every time I make it, I have to make a second batch because it goes quickly. Did I mention it is 100% vegan? ❤


1 cup of chickpeas cooked 

1 cup of quinoa cooked 

1 tablespoon of extra virgin olive oil 

1 medium size tomato dice

1 medium-sized sized bell pepper dice ( whatever color you want green, yellow, or orange but don’t use red)

1 tablespoon of minced onion 

2 tablespoons of chopped coriander

2 lemons

1/8 of a teaspoon of salt 

Pepper to taste


First you need to cook the chickpeas or if you like you could use a can of chickpeas. Chickpeas are easy to cook. I usually cook like two pounds of it use what I need and freeze the rest for later. You just put the chickpeas in water add a dash of salt and let it boil. Quinoa is also very easy to cook it’s like rice but unlike rice it doesn’t rise. Put a little water to boil at the quinoa sprinkle some salt let it boil and you’re done.  People have asked me, when do I know when the quinoa is cooked? Very easy it looks a little more transparent and you good you will start seeing little hoops.

 After the quinoa and the chickpeas are cooked the next step is very difficult 😉. In a large bowl you place the tomato, the bell pepper ,the onion, the coriander, then the chickpeas, the quinoa, and the salt mix it all up and add the EVO oil. Finally squeeze the lemon, add the lemon juice. Mix it all up again and Wallah. Delicious chickpea and quinoa salad.

*Note: do not add limes. Limes over power the flavors. The combination of coriander and lemons with the touch of olive oil is what makes this salad come alive and brings out every individual flavor. It is so delicious.

**Note: if you like the taste of garlic you can try EVOO with a hint of garlic.

Earth Cookies

I just love these cookies not only do we encourage people and remind them to be environmentally friendly but they’re also very tasty and fun to make. You can make it a family activity and create beautiful memories.

They are super easy and it only takes 15 minutes to prepare and 10 minutes to bake. Not to mention that these Earth Cookies are completely vegan! So enjoy.


3 1/2 cups of flour

1 stick of vegan butter or margarine

1/2 a cup of vegetable oil

1 1/2cups of sugar

1 teaspoon of vanilla (clear preferably)

1 1/2teaspoons of salt

1 teaspoon of cinnamon

1 banana

Natural vegan food dyes(you can DIY with fruit and veggies like blueberries for blue, etc)

Mix sugar margarine and vegetable oil.
Then add the banana cinnamon and vanilla.
When everything is well mix add the salt and flour.

Separate the dough in three sections add food coloring on each section (one blue one green and one yellow.)

*Note: you can use a plastic glove when handling the food color that way you won’t stain your hands.

Start cutting the dough, Place pieces of the colored dough on the wax paper make sure the colors are separate when you complete placing the dough on the wax paper. Place another piece of wax on top of it and use a roll pin to mix well. Let it cool for an hour.

*Note: you can use a big ziplock bag. It will be easier to store in the refrigerator and when using the rolling pin.

Finally use a fork to make cracks on the dough, then use a circular cookie cutter and place on a baking cookie sheet. Sprinkle cinnamon then bake for 8 to 10 minutes in 400°F. Make sure the oven is preheated before you place the cookies in the oven.
Let them stand on a cooling rack. And enjoy.
*Note: if you would like them to be softer only cook them for 6 to 7 minutes.

Black Bean Burger

I love burgers! And black bean patties taste amazing. Not to mention that they are so easy to make. Also black beans have so much protein, iron, and fiber.
And don’t worry this is a 100% vegan burger. Most of the recipes out there include egg which personally I hate; they try to put egg in everything for “taste” for “moisture” but you don’t really need it.


  • hamburger buns 
  • lettuce leaves 
  • sliced tomatoes


  • 2 cups of black beans
  • 1 1/2 tablespoons of onion (shredded)
  • 1 ounce of chopped spinach
  • 1/8 of a teaspoon of savory
  • 3 pinch of salt
  • 2 table spoons of extra virgin olive oil


Mix everything except for the oil in a bowl smash it up with a fork. If the beans are warm you do not need eggs too make them stick. Actually I’ve noticed that you do not need eggs to make any recipe. I never use eggs they’re disgusting. But I digress.
Then form patties for 2 cups of oil you will probably get 4 medium sized patties. After you form the patties place a pan in low fire add 1 tablespoon of oil and place two patties to cook. Then cook the rest of the patties you may or may not require the rest of the oil.

Then serve in a sesame bun add lettuce and tomato. Enjoy. You could accompany them with some french fries.

*Note:  you do not need vegan Mayo for this recipe.But you could add it if you like. 

Cherry Tomato Pasta

I call this my Cherry Tomato Pasta because the tomatoes play a big part: they gives it a very unique look and a very delicious flavor. Cherry tomatoes are low in calories and they will give you a boost of energy, this is great dish for a romantic dinner for two; it’s filling and the aromas are amazing plus it looks fantastic.
Pair it with a delicious red wine and great company. 😉


25 cherry tomatoes.
1 medium sized yellow bell pepper.
7 white mushrooms.
1 cup of tomato sauce (marinara). 1 garlic clove finely chopped.
1/2 teaspoon of Olive oil.
Half a tablespoon margarine or vegan butter.
1 teaspoon of salt and also 1 pinch of salt.
2 pinches of fresh black pepper.
1 teaspoon of cooking sherry(Optional).
1 tablespoon of parsley finely chopped.
Between six and eight cups of water.
And a small box of pasta for two.


First and foremost in a pot with a teaspoon of salt and water cook the pasta.
Then begin with chopping the cherry tomatoes in halves, the bell pepper in small cubes and the mushrooms in slices, that way everything is easier and quicker.
In low fire put a small skillet add just a quarter of the tablespoon of butter and half of the garlic that you chopped then add the mushrooms let it cook slowly. And make sure the mushrooms have enough space so they could cook properly and taste better. After that in another skillet in low fire put a little olive oil and then cook the garlic until its translucent then add the bell peppers after that the tomatoes and mushrooms, add the sherry and steer occasionally make sure you add the pinch of salt and pepper.
Drain the pasta. Add a little butter to the pasta and the fresh chop parsley.
Heat the marinara sauce making sure you steer it constantly and it’s also in low fire.
Finally you place the pasta in the bowls add the sauce and then add the vegetables, garnish with a piece of parsley, bon Appétit.


*Note: because the mushrooms have a really strong taste it can overpower all the flavors this is why it’s best to cook fresh mushrooms separately they will taste better and you could enjoy all the flavors together.