Recipe: Vegan Breakfast Casserole

* Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.

Hello everyone,

Sometimes you just need an easy morning. But what if it’s a holiday, you have a family to feed or guests are on their way over. Well, I’ve got the answer—a make ahead vegan breakfast casserole. It’s like a deconstructed breakfast sandwich that you can make the night before. All you need to do in the morning is pop it in the oven, get ready for the day, and take it out an hour later. It’s so easy! Dare I say, fool proof! I stumbled on two different vegan strata recipes from Sweet Simple Vegan and Veganosity and decided to combine and tweak the recipes a bit to make something suited to my own taste. I suggest checking mine out as well as the two others to see which recipe might be right for you.

The following recipe creates a savory, comforting, meal sure to keep you full and fueled throughout the afternoon. Give it a try and let me know what you think!

Cheers!

Jocelyn

PS – Here are items I used for this recipe!

A deep baking dish like this one by Fiestaware:

Gimme Lean Vegan Ground Sausage from Lightlife:

Chickpea Flour:

Nutritional Yeast:

Daiya Cheese Shreds (I used mozzerella)

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Recipe: Vegan Gnocchi

* Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.

Hello everyone,

This year for the holidays, I updated my vegan gnocchi recipe. I love Italian food, and gnocchi has been my favorite dish for years. I used to prepare it for my family using pre-made gnocchi and sauce, but not any more! I’ve mastered the hand rolled potato gnocchi of my dreams.

Gnocchi can seem intimidating, but I promise you it’s not. You can make as much or as little as you want, and the recipe uses a handful of household staple ingredients. I like to make a double batch and freeze half for a later date. You can’t even tell! This recipe freezes extremely well. I honestly can’t wait to make it again.

Check out the recipe below. Tell me, what’s your favorite pasta to make from scratch?

Mangia! Mangia!

Jocelyn

Ps – Here are some kitchen items which might come in handy that I personally use!

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Hungryroot: My Honest Review

Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own. I did not receive my Hungryroot meal delivery service for free for this review.

Hello everyone,

You may have noticed that I’ve been a bit MIA lately. Well, my partner went back to work, I received a promotion which carries longer hours, and we got a kitten. So life’s been a bit hectic to say the least. I decided to be realistic about my new normal, and I registered for a subscription meal service. I had no idea that a plant-based meal service existed, but luckily for me, it does! What follow is my honest review of Hungryroot.

All of Hungryroot’s products are “vegan, gluten-free, high in nutrients, fiber, and good fats, and low in sugar, sodium and calories.” Hungryroot offers two subscription levels. The smaller version is called the Starter Set which costs $69 + free shipping. This package includes three meals plus four sides, snacks or sweets, or more meals and less sides. Essentially each item has a cost value and Hungryroot’s system will track how much you have left as you pick your items. The larger version is called the the Good Life which is $99 + free shipping and includes 1-2 more meals. You can customize your box or let Hungryroot pick what goes inside. I’m picky so I like to customize mine.

Kohlrabi Noodles

Each recipe contains two servings, and they are a very hefty portions. The meal kits range from Pad Thai Fried Rice to Creamy Corn Cauliflower Risotto to Thai Coconut Vegetable Curry. The bases of the meals vary from “noodle” or “rice” to a soup base. The “rice” is usually made out of cauliflower or broccoli, and the noodles are derived from beats, kohlrabi, or squash. I was skeptical, but the texture is actually really good. And the sauces honestly make the meals. They are low calorie, but so incredibly flavorful. I don’t know how Hungryroot does it, but I’m hooked—especially the peanut sauce!

Interested in trying Hungryroot? Here’s $30 off your first order! I tried them, loved the meals, and I haven’t looked back.

The best part of Hungryroot for me is that these meals come almost ready to serve. Most recipes simply require a short period of sautéing, adding additional ingredient packets, and mixing with water or sauce. Extremely easy! Plus, all of the meals/ snacks are under 500 calories which is great. I occasionally add tofu or beans to meals which might lack protein, but I find that most of the meals are well-rounded and filling.

I’ve used Hungryroot for about two months, and I don’t see an end in sight. It’s so nice not to worry about dinner four nights each week. I can’t even imagine how I was functioning before I started using this service. So, what’s your take? Have you used a meal delivery service? If so, which one, and do you recommend it?

Cheers and happy eating!

Jocelyn

Homemade Dill Pickles

*Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.

Hello everyone,

Can you believe it’s August? I can. Because every  time I go check on my garden it looks like a jungle! My cucumbers and squash are going for gold this year, while my tomatoes seem to be slow starters. I’ve harvested so many cucumbers lately that I decided to make *drum roll please* … Homemade Dill Pickles!

I really should have been making dill pickles all along. Making the brine fills the house with an amazing dill-vinegar aroma. It’s also really simple. I thought there was way more to it, but all you need to do is bring a few ingredients to a simmer, chop your veggies for pickling, and put them in Ball jars. Once canned, you simply gently flip the Ball jar upside down a few times each morning to ensure it’s all mixing properly. These quick pickles keep in the refrigerator for a few weeks and are perfect for snacking, sandwiches, and so much more!

I went traditional, but what other veggies would you like to pickle? Let me know in the comments!

Happy snacking!

Jocelyn

PS – I found a new rebate app that I want to share. Makeena is an app that specializes in organic and produce savings. Yes, I said it, produce savings! Plus, the app can be used at any store that sells the products on the rebate tab. It’s very simple to use – you just scan your receipt and earn savings. Once you save $20, you can cash out to your PayPal or Venmo account. Get $1.00 by joining now – use my promorcode TXHRNK. Happy saving!


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Stuffed Mini Sweet Peppers with Vegan Cream Cheese

*Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.

Hello everyone,

I am so excited to share a newly tested recipe that is sure to be a hit at your next summer soirée! Give my recipe for raw Stuffed Mini Sweet Peppers with Vegan Cream Cheese a try!

This recipe simply calls for a handful of raw vegetables, vegan cream cheese, a few select spices, and requires minimal prep time and no cooking. How much simpler can it get? The best part—it’s a truly hassle free recipe but the end result still packs a serious flavor punch!

Raw Mini Sweet Peppers

I made these Stuffed Mini Sweet Peppers with Vegan Cream Cheese as an appetizer for my friend’s veggie BBQ, and the entire plate with gone within the hour. People kept going back for seconds due to the bright colors and great taste. I believe I found another “goto recipe” to keep in rotation with my time-tested indulgent vegan macaroni salad and fresh summer pasta salad!

Give this recipe a try and let me know what you think! Printable recipe below!

Cheers & happy eating!

Jocelyn

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