Vegan | Gluten-free | Soy-free

If you are looking for an appetizer that’s tasty and different, you will love this creamy Vegan Whipped Feta with Balsamic Strawberries Dip. The combination of vegan feta cheese with fresh herbs, balsamic glaze, and strawberries is to die for. 

I started making this vegan feta dip a few months ago after seeing a non-vegan version on Instagram. By making slight changes to veganize it, I landed a totally irresistible dip that’s ideal for dipping, spreading, or dressing salads, served with pita bread or toast. It also goes very well with vegetables and can be used as a sauce for pasta. 

The making of: Vegan Whipped Feta with Balsamic Strawberries Dip

We’re living in amazing times where there’s essentially a vegan version of everything. That is the case for feta cheese which is traditionally made from sheep’s milk, now there are so many vegan options!

Although you can make your own, for this recipe a store-bought block of vegan feta works best. My preferred one is Violife and it works great! However, if you can’t find vegan feta cheese, any other soft vegan salty cheese should work. 

To make this recipe, first, you’ll need to roast the strawberries with a mixture of balsamic glaze and maple syrup. This process really brings out their sweetness. This will make them soft and juicy; a new way to enjoy this delicious fruit! 

Meanwhile, start preparing the feta dip by whipping together vegan feta, vegan sour cream, and hummus; chill in the fridge. When the strawberries are done, allow them to completely cool down before adding them on top of the dip. Serve the dip on a serving plate or bowl, and top with strawberries, toasted almonds, and mint. If desired drizzle with olive oil for an extra flavor kick. 

You can use this dip in a myriad of ways. As I mentioned before, this dip can also double as a spread on a sandwich, a salad dressing, and a pasta sauce (minus the strawberries). But my favorite way is still as a dip! Serve with toasted bread, pita, and/or veggies.

As you see above, this Vegan Whipped Feta with Balsamic Strawberries Dip is the perfect recipe for when you have guests, because it is prepared in a few minutes with very few ingredients. You can also prepare it ahead of time and keep it well covered in the refrigerator until serving time.

How does it sound? It’s so easy that you don’t even need an excuse to make it! Just do it!

Strawberry Variations:

• Any other berry
• Roasted cherry tomatoes
• Roasted dates
• Artichokes
• Pesto
• Everything bagel seasoning
• Garlic confit

Notes:

• For the feta cheese, I’m using the Violife feta block. 
• If you’re making this recipe for an event, you can make the vegan feta dip and strawberries a couple of hours in advance; just make sure to keep them in separate containers until serving time.
• Leftovers? Store dip in an airtight container in your fridge for up to a week.

Pin Print

Vegan Whipped Feta with Balsamic Strawberries Dip

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 15 minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Roasted Strawberries

• 2 lbs fresh strawberries
• 2 Tbsp balsamic glaze (or vinegar)
• 2 tsp maple syrup

Whipped Feta Dip:

• 200g block of vegan feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 1/4 cup hummus
• 1/4 cup vegan sour cream
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano

Serve With:

• Toasted bread (like sourdough or baguette)
• Fresh mint
• Roasted almonds
• Drizzle of garlic-infused olive oil

Procedure

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. To a large bowl, add all whipped feta ingredients and whip using a hand mixer (or stand mixer) until completely smooth and creamy; scraping down the sides with a spatula as needed. Transfer to the fridge and chill for 30-60 minutes. 
3. While the dip gets chilled, prepare the strawberries. Wash them and remove the stems. Depending on size, slice each strawberry in half or quarters. Pat dry with a paper towel and place on a paper-lined baking sheet.
4. Drizzle the balsamic glaze and maple syrup on top of the strawberries, and toss until combined. Then transfer to the oven and roast for about 30-35 minutes. 
5. When strawberries are done roasting, remove them from the oven and allow them to cool for 5-10 minutes. Transfer them to a container (with all the juices!) and chill in the fridge.
6. When you're ready to serve this recipe, spoon the whipped vegan feta dip into a large shallow bowl; use your spoon to swirl and spread it around. Top with the roasted strawberries.
7. Garnish with roasted almonds, fresh mint, a drizzle of garlic-infused olive oil, and a sprinkle of black pepper.
8. Serve with toasted bread or chips for dipping. ENJOY!

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Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

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Vegan | Gluten-free | Soy-free

Here it is! An updated version of my famous “Vegan Broccoli Cheese Soup”, let’s call it Vegan Broccoli Cheese Soup 2.0, shall we? More on that later…

There are flavors that you never get tired of, and most of those flavors take us back to our childhood. This broccoli soup is that flavor for me; I never get tired of it and it takes me back to simpler times.

In Puerto Rico, broccoli soup is known mainly for being part of the menu of chain restaurants such as Chili’s, Subway, and Ponderosa. I know that may not be the case for every single one of their locations, but a great United States comparison is the broccoli soup from Panera. They get extra points for putting that soup in a bowl of bread.

However, we’re keeping it simple today. This Vegan Broccoli Cheese Soup can be prepared in less than 30 minutes. What do you think, would you make it?

The making of: Vegan Broccoli Cheese Soup 2.0

I know what you’re thinking, yes there’s already another “Vegan Broccoli Cheese Soup” on VeggieJeva. However, I’ve come to the realization that that recipe is not necessarily the most authentic. There’s something about the flavor or the process that doesn’t yield the result that I want, which is “chain restaurant” vibes. 

This brand new version is rich and delicious in flavor, made with ingredients that you probably already have. I love knowing that I can make a recipe from scratch using classic and fresh ingredients. Certainly, a better version with minimal processed ingredients.

So how do we make this super thick & creamy soup with an abundance of broccoli? First, you sautee onions and garlic with vegan butter. Then you proceed to add all-purpose flour to create a roux; this is where most of the consistency comes in. Afterward, add veggie broth, lemon juice, broccoli, and grated carrots. Finally, add cashew cream (find instructions in notes), turmeric, and heaps of nutritional yeast.

Once the Vegan Broccoli Cheese Soup is done, serve immediately with bread on the side for dipping! The result will be a perfectly creamy soup, great for any time of the year and any celebration… or you know a solo Tuesday night. Whichever it is for you!

Try it and let me know what you think, I’m are sure it’ll become a staple for you.

Notes:

• To make this recipe gluten-free, substitute all-purpose flour for chickpea flour.
• To elevate this recipe, do 1 ½ cups of veggie stock and ½ of a pilsner beer, instead of the 2 cups of veggie stock.
• Make cashew cream by blending ¼ cup of cashews and ¼ cup of water (equal parts). Blend until completely smooth, not grainy!
• Storage: Store in the fridge for 4 to 5 days, and freezes 100% perfectly for about 3 months).

Pin Print

Vegan Broccoli Cheese Soup

Rating: 3.2/5

( 6 voted )

Serves: 2-4 Prep Time: 10 Minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 tbsp vegan butter or ½ stick
• ½ medium-sized yellow onion, chopped
• 2-3 cloves garlic, minced
• 2 tbsp all-purpose flour (for gluten-free use chickpea flour)
• 2 cups vegetable stock or 1 veggie bouillon cube diluted in 2 cups of water
• 1 tbsp lemon juice
• Salt & black pepper, to taste
• ¼ tsp paprika
• Optional seasonings: rosemary and parsley
• 3 cups broccoli florets or 1 large head, cut into small pieces
• 1 large carrot, grated
• ½  cup cashew cream (approximately), check notes for instructions
• ½  tsp turmeric
• ¼  cup nutritional yeast

Procedure

1. Melt the vegan butter in a large saucepan over medium-high heat. Add chopped onion and cook 3-4 minutes or until softened and light gold. Then add the garlic and saute for another minute.
2. Add flour to form a roux and whisk until the flour begins to form a thick and creamy consistency. 
3. Pour in the veggie stock, lemon juice, broccoli, carrots, and seasonings. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
4. Stir in cashew cream, turmeric, and nutritional yeast. Simmer for another minute. Taste and adjust seasoning if needed.
5. Serve with toasted crusty bread or in a bread bowl if desired.

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Other VeggieJeva Soup Recipes:

• Vegan Cheesy Squash and Beer Soup
• Vegan Asopao
• Roasted Tomato Soup
• Vegan French Onion Soup

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

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Vegan | Soy-free

Baking season is upon us and that can only mean one thing: delicious oven-baked goods! Fall head-over-heels with these vegan Salted Pecan Butter & Chocolate Chip Cookies. When you try these cookies, you will not be able to eat just one, they are truly exquisite!

The star flavor in this recipe is pecans, which are used in the form of pecan butter. On another hand, the vanilla extract, lava salt, and, if feeling adventurous, whiskey make for a fragrant cookie that is balanced in flavor and aroma. The end result? Buttery and caramely cookies, with crisp edges and rich-chewy centers. If a chocolate pecan pie were to turn itself into a cookie, this is exactly what it would taste like!

Salted Pecan Butter & Chocolate Chip Cookies 

This recipe is a variation of my previous cookies, so you’ll see many of the usual ingredients. What are you going to need to make these cookies? The usual suspects: vegan butter, salt, flour, and vanilla extract. But also a few other ingredients that give this recipe it’s distinctive flavor, like pecan butter, black lava salt, and burbon whiskey. Although, you can totally leave the whiskey out if you wish. 

Why You’ll Love These Cookies

• A decadent adaptation of my chocolate chip cookies
• Simple to make with only 13 ingredients
• Not overly sweet
• Incredible soft and chewy texture

Pin Print

Salted Pecan Butter & Chocolate Chip Cookies

Rating: 5.0/5

( 1 voted )

Serves: 16-20 Prep Time: 25 Minutes Cooking Time: 12 Minutes 12 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• ½ cup non-dairy butter, melted
• ¾ cup pecan butter, softened
• ⅔  cup dark brown sugar
• 1 flax egg (1 tbsp ground flax seeds + 2 Tbsp water, allow to sit a couple minutes)
• 2 tbsp plant-based milk
• 1 tsp vanilla extract
• 1 ⅓ cups all-purpose flour
• 1 tsp baking powder
• Dash of cinnamon
• ½ tsp salt
• 1 cup non-dairy chocolate chips

Procedure

1. Preheat oven to 375F degrees.
2. To a mixing bowl, add melted butter & whisk in the sugar. Then mix in the pecan butter, flax egg, vanilla extract, dash of cinnamon & salt.
3. Add in the flour & baking powder. Mix well until combined and a dough is formed.
4. Mix in the chocolate chips, make sure it’s all combined.
5. Chill in the refrigerator for 20 minutes.
6. Scoop out small, tablespoon size amounts of dough, then place on a parchment paper lined baking sheet, leave an inch or two between each cookie. Note: For large cookies, flatten the dough a bit with fingers.
7. Bake for 10-12 minutes. Immediately after baking the cookies, place in a cooling rack.
8. Enjoy!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

The post Salted Pecan Butter & Chocolate Chip Cookies appeared first on VeggieJeva.

Vegan | Gluten-free | Soy-free

What better way to take advantage of the approaching cool months, than to create special moments with our loved ones, preparing a delicious meal. Although summer is not over yet, that doesn’t mean you can’t enjoy a delicious creamy soup. 

It’s only a matter of time until our kitchens and our ingredients are permeated with the shades of autumn and invite us to prepare delicious recipes with them. Among all the shades of color this upcoming season brings, orange stands out the most. Probably because many of the produce available this season are related to pumpkin! 

That’s why I’m kicking September with a Vegan Cheesy Squash and Beer Soup.

The recipe- Vegan Cheesy Squash and Beer Soup: 

Traditionally a Cheesy Beer Soup is done with pumpkin and cheese. However, I decided to create my own version with butternut squash and completely vegan; if you don’t have butternut squash, go ahead and make it with pumpkin. I always like to add coconut milk because it gives it a unique creaminess and flavor, but you can customize it with the ingredients you like the most.

The star of this recipe is truly BEER! I’ve always loved experimenting with beer in the kitchen. I just keep getting impressed with how the flavor lingers in dishes like stews, rice and soups, even after it’s been cooked down. For this recipe, make sure to pair it with an ale like pumpkin ale, or a lager like a pale lager. 

This Vegan Cheesy Squash and Beer Soup is ideal as a light lunch or dinner and can be served with any side dish. It can be prepared in less than 45 minutes with ingredients that you can find in any supermarket. However, if you want to take this recipe to a whole other level, make sure to add a few drops of black truffle oil to enhance the earthy flavors and aroma.

Intrigued yet? Let’s get to it!

Essential tips for this recipe:

• Roast the butternut squash in the oven instead of boiling, to notably reduce its water content and get a truly concentrated flavor and sweetness.
• Aromatic herbs like rosemary, thyme, & tarragon added to the butternut squash before roasting, will give a fresh touch to the final result.
• For the beer, go for an ale or a lager.
• If you desire to serve the soup using butternut squash as a bowl, cut the bottom of squash away from the neck of it and clean the insides. Use the remaining butternut squash pieces in this recipe or freeze them for another recipe. Drizzle avocado oil and sprinkle some salt. Bake along with the rest of the ingredients.  

Pin Print

Vegan Cheesy Squash and Beer Soup

Rating: 5.0/5

( 1 voted )

Serves: 2-3 Prep Time: 20 minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (2-lb.) butternut squash, cubed
• ½ yellow onion, sliced
• ¾  cup carrots, chopped
• 2-4 garlic cloves
• ¼ cup cashews
• Fresh rosemary sprig
• Avocado oil
• 12oz ale beer
• 1 tbsp nutritional yeast
• 1 tbsp Dijon mustard
• Salt & black pepper, to taste
• dash cayenne pepper
• ¾ cup vegetable broth (plus more if needed)
• ¼ cups coconut milk cream
• Optional: ½ tsp truffle oil

Procedure

1. Preheat the oven to 425°F. Prepare a baking pan with parchment paper. 
2. To a pan add the cubed butternut squash, onion, carrots, garlic cloves, rosemary sprig, and cashews. Drizzle avocado oil on top and sprinkle salt & pepper. Bake at 425°F for 25 minutes or until the squash is tender. 
3. When done, remove from oven and allow to cool down. 
4. To a small saucepan, add beer, bring to a boil and reduce to a simmer. Cook for about 8 minutes to cook down the alcohol. Set aside to cool down.
5. Blender: Add all ingredients, including beer and remaining ingredients to a blender. Blend until completely smooth.
6. Immersive Blender: Add all ingredients and remaining ingredients to the beer. Puree with the immersive blender until completely smooth. 
7. Taste and adjust seasoning if needed. Serve as desired, and ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

The post Vegan Cheesy Squash and Beer Soup appeared first on VeggieJeva.

Ever since I can remember, I’ve been an active participant in charities and non-profit organizations. I did Relay for Life, Red Cross (not anymore, they’re problematic), MedLife, Toms, Inicitativa Comunitaria (local non-profit), and many many more. My parents did a really good job in involving me in these, and I’m proud to have grown to continue with those practices. 

Growing up I found it odd that some people didn’t participate in any charitable event or were even interested in donating small amounts, and some people just downright don’t want to give anything without receiving something back. Now I understand that participating in charities and non-profits requires a lot; time, money, energy, physical function, and/or emotional availability. Fortunately, times have changed. Long gone are the days where you have to spend 24hrs relaying for a charity. Today donating or being an active participant of a charity can be done by purchasing a product and/or service. Thanks to the internet, there are seemingly endless opportunities to do just this and support charities and non-profits all year long!

I’ve personally become a fan of this method. Many of the companies that I purchase from on the regular offer what I like to call “givebacks”. That’s when the consumer purchases a product they need and the company offers a giveback in the form of a percentage of the sale to a charity/non-profit or in equal amount of product to a person or charity in need. 

VeggieJeva has given me the opportunity to become an affiliate with many brands, some of which offer givebacks in their own way. Bellow, I’ll share my top 10 brands that give back in one way or another. Make your priority today and every day to support charities and non-profits through your regular purchases!

How To Support Charities and Non-profits Through Purchases:

Organi Cup

I purchased my first Organi Cup in January 2019 and have never looked back. Not only is their focus on positive environmental impact, but also on cultural and social scales. Their recent initiatives include a period education program, donation of cups to sex workers, and partnering with projects like WoMena, Freedom 4 Girls, and Freedom Link. So far they’ve donated 15k menstrual cups. If you’ve been wanting to take the leap into using menstrual cups as a sustainable and affordable way to have periods, this is your sign!

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Pura Vida

I learned about Pura Vida back in 2017 through Hailey Miller, and I’ve been a fan ever since! Giving back is the core of Pura Vida, as they’ve been providing sustainable employment to artisan communities in Central America since the very beginning. Today they’ve expanded to so much more. Not only are artisan communities benefiting, but also many charities like Rainforest Trust, WWF, One Tree Planted, Project Cat, National Parks Conservation Association, NAACP Legal Defense Fund,  Mental Health America, and  Anxiety & Depression Association of America. This is the chance to purchase jewelry that you know exactly where it comes from. 

20% off code: KARLAALVERIO20

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Goli Nutrition

I started working with Goli from the very beginning! In fact, they were the first company to make me an affiliate! They’re an affordable way to get your daily dose of B12 while also tasting amazing! This is one of the companies that offer to donate equal to or more than the amount of product you purchase. For every purchase made, Goli provides a child in need with a 6-month supply of vitamins through their partnership with Vitamin Angels.

10% off code: VEGGIEJEVA

Simply Straws

Straws for a Cause is Simply Straw’s way to participate in 1% for the Planet. They contribute by donating a minimum of 1% of their gross income to the benefiting organizations like 5Gyers, BCorp, Keep a Breast, Non-Toxic Revolution, Plastic Pollution Coalition, and Protect Our Winters. Your purchase encourages the work of so many inspiring activists and groups, to continue educating the public on the hazard of plastic in our world.

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Earthlove

Earthlove aims to bring more nature into your life by curating a subscription box filled with botanicals and nature-inspired goods. A portion of each purchase gets donated to a different nature-based cause each season so you can give back to our ecosystem.They’ve partnered with Nature Bridge, One Tree Planted, Boreal Songbird Initiative, The Xerces Society, and the Coral Reef Alliance. Each season you can enjoy up to 10 carefully hand-selected environmentally friendly products to help you live better for less.

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Osea Malibu

Osea Malibu focuses on providing clean beauty by making products 100% free of any animal-derived ingredients, like lanolin, beeswax, carmine, and more. But here not only do animal rights matter, but they also have a commitment towards sustainability, renewable energy, and are climate-neutral certified. Your purchase helps support organizations like Kiss the Ground, A Sense of Home, Surfrider Foundation, Mission Blue, and Cancer Schmancer. 

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Dr. Brite

Dr. Brite is a woman-led health and wellness brand that produces safe and effective solutions for the entire family (yes, pets included!). Their products are free of toxic chemicals, naturally derived, and plant-based, without animal testing or wasteful packaging. Dr. Brite donates 5% of their revenue in the form of product or cash donations to non-profits like Breast Cancer Fund and Jamboree Housing Corporation. This includes large donations of oral care products to people and pets in need, and they also arrange paid volunteer days!

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Coala Tree

Coalatree designs eco-minded outdoor gear and apparel for adventurers. When were founded in 2010, one of their goals was to give back to the environment and community. They’ve been successfully doing so by partnering with organizations like Adopt-a-Native-Elder, Blankets For The Homeless, Caring For Our Canyons, Outsiders Ball, And Supporting At-risk Youth In The Wilderness. 

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Borboleta

Borboleta is a handbag brand started in 2012 that creates cruelty-free, vegan, and ethically-produced bags. For me, this is one of the most affordable vegan bag brands out there because they have a direct-to-consumer strategy, where they remove middleman fees and offer fair pricing, without sacrificing quality. For every bag purchased, Borboleta donates to breakfast and educational programs of The Ocean of Wisdom Foundation. They’ve also donated thousands of books for the library, medical supplies, bicycles, art supplies, science supplies for 2,000 students across 16 rural schools in Thailand.

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Rice Love

Rice Love is a brand that creates products for people who love the planet. They design tote bags and backpacks utilizing eco-friendly, cruelty-free materials. For every item Rice Love sells, they give a kilo of rice to a family in need. And they’re committed to showing you the proof since every item comes with a unique tag number that can be used to find the photo and story of the family that YOU have fed! 

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Please spread the word today about International Day of Charity. You can find more information on all of these brands on each of their website; as for the charities they support, take a look at their website or call them directly for further details. Whether you buy the products or not, remember that this type of initiative should be seen as a bonus, and not a substitute for making a contribution, whether that’s time, money, or online activism.

Let’s make better brand choices every day that give back! Support charities and non-profits through your regular purchases.

If you found this post helpful, let me know in the comments below. And share it with your friends and family on social media; don’t forget to tag me @veggiejeva!

If you have Pinterest, you can find me here and Pin the following picture, if you like.

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

The post Supporting Charities and Non-profits Through Purchases appeared first on VeggieJeva.

Vegan | Gluten-free | Soy-free

If you’ve been here for a while, you probably know that I LOVE smoothies. I literally have them for breakfast every day! But, for some reason, I haven’t really shared many smoothie recipes on here. If you follow me on Instagram, you see the Peanut Butter & Berry Smoothie in my stories ALL the time, and it’s because I legit have it almost every day.

Smoothies are fruit or veggie shakes to which an infinite variety of ingredients can be added. With the right combo, you can make a super energetic and restorative mix!

Today’s smoothie is nutritious and delicious, thanks to the great contribution of vitamins and minerals that blueberries, blackberries, and bananas have. In addition, not only does this smoothie tastes amazing, but can also aid with skin thanks to the antioxidants that protect you from external aging agents, as well as providing anti-inflammatories and polyphenols, which may help prevent neurodegenerative diseases, cardiovascular diseases, and diabetes.

On another hand, this can be a protein-packed smoothie thanks to the amazing Four Sigmatic Peanut Butter Protein Powder, which I love using as an extra nutritional boost.

Feel free to truly make this smoothie your own! Here are a few extra ingredients suggestions for this Peanut Butter & Berry Smoothie:

• Cacao Powder
• Almond Butter
• Chia Seeds
• Acaí
• Coconut Yogurt
• Oats
• Dates
• Coconut water

Get 10% in any Four Sigmatic purchase, when you use the code: VEGGIEJEVA

Pin Print

Recipe: Peanut Butter & Berry Smoothie

Rating: 5.0/5

( 1 voted )

Serves: 1-2 Prep Time: 5 Minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 ½ cups frozen blueberries
• 2 frozen bananas (medium size)
• 1 ½  tbsp Four Sigmatic Peanut Butter Protein Powder, or 1 tbsp peanut butter
• 1 tbsp hemp seeds
• Optional: ¼  tsp cinnamon
• 1 cup plant-based milk of choice (+ more if necessary) or water

Procedure

1. Add all of the ingredients to a blender.
2. Blend until reached the desired consistency and all the ingredients are well combined. 
3. Pour into 2 glasses, serve, and ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

The post Protein-Packed Peanut Butter & Berry Smoothies appeared first on VeggieJeva.

Just like my 25th birthday, this year’s birthday celebration looks different than what it usually does. Ever since going vegan, my family takes me to a vegan restaurant to celebrate. This year I decided to amp it up a bit and get more creative with decoration, as well as bringing the restaurant experience home.

So much happened on my 25th year on this planet, but I’ll spare you the boring details and go right towards thanking you for being here! Even if you just got here, thank you for being here. 

Take A Look Into My Vegan-friendly Birthday:

My grandmother and step-grandad woke me up at the crack of dawn, but it was worth it because they gave me the most beautiful yellow roses! Then I made myself a smoothie as per usual and proceeded to clean my room because I made a mess unpacking from my trip. My family gave me gifts which included avocados, jewelry and two soy eucalyptus candles which I absolutely love! (I’m seriously obsessed with eucalyptus candles)

Then I got dressed and headed to pick up my birthday cake from Earthy Choice. This year I chose to go with a carrot cake, because it’s literally my favorite cake (yes, even over chocolate) and up until this year no one here made vegan carrot cakes for selling outside of restaurants.

Picked up lunch: beer battered tofu strips, fries and a chipotle sour cream dipping sauce.

Went back home to finish cleaning and to set up the decoration. This year’s decoration is brought to you by KK Teepees PR. This company provides unique decorations to make any event more fun! You can rent their teepees and picnic setups as a sustainable option for decorating your party. Here’s how my setup turned out:

Then it was time to party!

Since we’re still going through a pandemic, I kept my birthday limited to my close circle. Better be safe than sorry!

My mom prepared a vegan charcuterie board with my favorite cheeses and cold cuts. 

The food was provided by Orgánico Bistro, a local vegan friendly restaurant in my hometown. Together we decided the menu for my birthday: Veggie Rice, Cauliflower Au Gratin, Salad with a Coconut Dressing. All vegan of course!

A while after my family sang me happy birthday, we ate the most delicious cake that I’ve had in a while! Seriously, check out Earthy Choice; Thais makes vegan pastries, cookies, cakes and more!

That’s it, thank you so much for being here. I hope I can keep you for the years to come. 

Here are the brands:

KK Teepees

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A post shared by KK Teepees PR, LLC (@kkteepeespr)

Earthy Choice

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A post shared by Plant Based Pastries (@earthychoice)

Orgánico Bistro

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A post shared by Orgánico Bistro (@organicobistro)

If you found this post helpful, let me know in the comments below. And share it with your friends and family on social media; don’t forget to tag me @veggiejeva!

If you have Pinterest, you can find me here and Pin the following picture, if you like.

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post contains an exchange collaboration, however all opinions are my own.

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

The post Take A Look Into My Vegan-friendly Birthday appeared first on VeggieJeva.

Vegan | with Gluten & Soy Alternatives

I have been wanting to prepare this recipe for such a long time!

If you want to know a different way to prepare tofu than how you usually do, this is your lucky day because today on VeggieJeva, you’ll learn how to prepare Japanese-style Tofu Katsu and a delicious curry sauce on the side.

What is Katsu?

Katsu カツ is a Japanese word that means: cutlet. Traditionally, this style of cooking consists of breaded, deep-fried pork or chicken cutlet. It’s almost always accompanied by a sauce like teriyaki, yakisoba, or curry, which enhances the flavors of the dish.

Veganizing it

This recipe is surprisingly simple to veganize. You can achieve it by switching the traditional meat for tofu, choosing vegan-friendly panko, and leaving the eggs out of the batter. Everything else is vegan, including the curry sauce, which we’re going to make with onions, carrots, garlic & coconut cream. 

The Dish

I love this recipe because it gives the tofu a whole different way to enjoy it! Ingredients such as panko, keep this dish authentic since it’s a type of Japanese breading. This helps give the tofu a very unique and tasty texture. 

Along with the tofu katsu, we’re making a hearty veggie curry sauce, that’s going to help elevate the flavors of the tofu. Serve on of a bed of rice, and top with sesame seeds & scallions. I’m sure you will enjoy it!

Gluten-free & Soy-free alternatives have been included in the recipe notes. 

3 Ways to Cook the Tofu Katsu

The recipe is written using the frying method, but that may not be the preferred choice for everyone. You can also bake it, but keep in mind that it’ll take a bit longer. The air-frying method is the one that uses less oil; you can choose to not use any oil at all, but the end result won’t be as crispy. 

Below are the instructions for each method:

1. Fried: for this recipe, I did a shallow pan-fry. Although not the healthiest option, it’s the option that gives you the crispiest results. You’ll find the method written into the recipe.
2. Baked: Pre-heat oven to 425°F (220°C). Place battered cutlets on a greased baking sheet pan. Bake for about 25-30 minutes or until golden brown; flip halfway through. When ready, remove from the oven and, if desired, sprinkle some salt on each.
3. Air fried: Set the air-fryer to 390°F (200°C). Lightly grease the inner basket with oil, place the battered tofu, and cook for about 20 minutes or until crispy.

Pin Print

Crispy Tofu Katsu Curry

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 20 minutes Cooking Time: 20M 20M Nutrition facts: 200 calories 20 grams fat

Ingredients

Tofu:

• 1 block extra firm tofu
• Seasonings to taste: salt, black pepper, onion & garlic powder
• ½ cup all-purpose flour 
• 2 tsp cornstarch 
• 1 tsp baking powder 
• ½ cup water (room temperature)
• 1 cup vegan-friendly Panko (or more as needed)
• Neutral oil, for frying 

Curry Sauce:

• 1 tbsp olive oil (or avocado oil)
• ½  yellow onion, diced 
• 2 medium-sized carrots, chopped
• 3 garlic cloves, minced
• ½  tbsp curry powder
• 1 tbsp plain flour
• 1 ¼ cups vegetable stock
• 2 tbsp coconut cream, from the surface of a can of coconut milk
• Seasonings to taste: salt, black pepper, onion & garlic powder, and paprika

Serving:

• Jasmine (or white) rice
• 1 scallion (green onion), chopped
• Black sesame seeds

Procedure

Tofu:

1. Drain water from the tofu and then wrap it in a cloth or paper towel. Place a heavy flat surface on top of each and leave until water has been drained out. Note: if you have one, you can also use a tofu press.
2. Slice tofu into 4 square cutlets, by cutting through the middle and then cutting in half those two pieces. But depending on the thickness of your tofu, you may only be able to slice one tofu into 3 cutlets.
3. Prepare the batter by mixing the flour, cornstarch, baking powder, seasonings, and water. On another plate, add the panko.
4. Heat the oil in a frying pan.
5. Dip each tofu cutlet in the batter then coat into the panko.
6. Once the oil is hot, add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown; flip halfway through.
7. When ready, remove from oil and let them drain on a paper towel-lined plate. If desired, sprinkle a little bit more salt on top.
8. Let cool for 10-15 minutes to maintain the crispness. 
9. See above, in the post, for baking and air-fried methods. 

Curry Sauce:

1. To a saucepan,  add olive oil, onions, carrots & garlic, and cook for about 8 minutes on medium-low heat.
2. When the onions become translucent, add curry powder and flour to the pan; and fry for 1 minute, stirring frequently.
3. Pour in the veggie stock, bring the sauce to a boil. Season to taste with salt, black pepper, garlic & onion powder, and paprika. 
4. Reduce heat and simmer for 10-15 minutes, until the carrots are soft. Then stir the coconut cream into the sauce. 
5. Remove from heat and set aside.

Serve:

1. Take the tofu katsu cutlets and slice them into pieces. 
2. In a bowl or plate, serve rice, curry sauce, and top both with the Tofu Katsu slices. 
3. Sprinkle chopped scallions and sesame seeds on top, and ENJOY!

Notes

1. Gluten-free: switch all-purpose flour with chickpea flour, and the panko for a gluten-free & vegan one. 
2. Soy-free: Alternatively to tofu, you could use eggplant or seitan (gluten).
3. Coconut cream: substitute for cashew cream by blending equal parts cashews & water. 
4. Leftovers: Store the tofu in an airtight container, and reheat either in an air fryer or toaster oven. Store the curry sauce in an airtight container as well. Both will last in the fridge for about 4 days. 

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

The post Crispy Tofu Katsu with Vegetable Curry appeared first on VeggieJeva.

Disclosure: This post was created based on the products that Shea Brand sent me to try out, but all words and photos are my own. Thank you for supporting the brands that keep VeggieJeva cookin!

Who is Shea Brand?

According to their website “Shea Brand is more than skincare. We create artful, minimal-plastic self-care products made in NYC.” They’re a sustainable brand that cares about the environment and is dedicated to protecting and conserving it. When they contacted me, back in August, I was super excited to learn that they don’t test on animals, and provide mostly vegan products. 

And, having a medical cannabis background, I couldn’t pass up the opportunity to try their CBD product line. I looked forward to trying these products out for managing my period pain, and I’m happy to say that I was not disappointed. Each of the products feel natural in every way; from look & feel to the packaging

The Products

My favorite: CBD Headache Roller

I get headaches more often than I would like to admit. When I received the package, the CBD Roller was the first thing that I tried, because ironically, I had a headache that day. Let me tell you that this has been a lifesaver! Not only does it aid in controlling the headache in under 20 minutes (or so), but it also smells SO GOOD it also helps me calm down. The combination of CBD, menthol, arnica oil, aloe vera juice, and a blend of essential oils like meadow seed oil, create a fast-acting portable roll-on that delivers soothing effects where I need it most.

Close second: CBD Muscle, Joint and Skin Balm

If the Headache Roller wouldn’t have provided efficient relief, this would’ve been the top 1. The fact that I’ve been able to use this as a massage balm for sore muscles and as joint pain relief after exercise, is incredible. With ingredients like hemp extract, arnica & vitamin E, this balm can help provide deep nourishment/protection to the skin, joints, and muscles. My favorite use has definitely been for back massages.

CBD Full Spectrum Oil Drops

With my medical cannabis background, I was super excited to try this oil tincture and to compare this product with the Hemp CBD products that you can find at dispensaries here on the Island. What I liked the most was that this product doesn’t have any MCT or Palm Oil; most (if not all) of the manufactories here add MCT oil to their CBD tincture. And that’s a big NO for me. I also found the product to be very natural in taste, smell & color; the CBD used is from a  pure omega-rich hemp seed carrier oil, with rich green color and an earthy flavor.

CBD & Electric Daisy Exfoliating Scrub

It’s been such a long time since I’ve found a good scrub that could be used for the face & body. The white willow bark and green tea extract work to brighten and even out skin tone, while volcanic ash exfoliates and cleanses, and the vitamin C & rosehip oil help keep the skin hydrated and balanced. This product is also made with a special plant commonly known as Electric Daisy; when it’s extracts are added to skincare, it can have a powerful tightening effect on the skin (hello natural botox!). And the smell is just incredible!

CBD Transdermal Patch 4 Pack

I was dying to try these patches! Puerto Rico manufacturers have yet to create and sell some CBD/THC transdermal patches. The most useful that I got out of the patches was for period pain relief. Their unique time-release technology provides up to 8 hours of therapeutic effects per day, without the need to dose half-way. Making this a super discrete and effective dosing product.

Holy Basil Hydrosol

Out of all of the products, this one was the one that I was most intrigued by; I had never heard of a hydrosol before. They’re also known as “flower waters,” which are created by distilling fresh leaves, fruits, and flowers. In this case, Holy Basil has healing and soothing properties that provide antibacterial and anti-inflammatory effects. I loved using this product as a toner for my face before applying the rest of my skincare/makeup routine.

That’s it! I hope you can find this review helpful when you decide to purchase one of these products. Thank you Shea Brand for sending me these products to try out; I truly loved them. 

If you have any reviews yourself, let me know in the comments below or shoot me a DM on social media. 

Previous Skincare Blog Posts

• Ethical Beauty: The Who, What & Why of Supporting Ethical Brands
• My Ethical Beauty Products
• Three of the Best Vegan Vitamins Subscriptions

Did you enjoy this post? When you leave feedback it helps me improve and grow, leave me a comment below.

If you have Pinterest, you can find me here and Pin the following picture, if you like.

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

The post Meet Shea Brand | Review appeared first on VeggieJeva.

Pumpkin-Carrot Risotto is already a pretty amazing dish, but what happens when you add a little bit of creativity? Pumpkin-Carrot Risotto Jack-o-Lanterns is the perfect main dish for a Halloween dinner.

Vegan | Gluten-free | Soy-free

Risotto is a traditional Italian dish that has many variations, but one thing that must always remain the same, is the creaminess. Today, we’re preparing it with pumpkin puree and carrot juice. 

Now, you may be surprised by the combination of rice, pumpkin & carrot; and you’re totally right! This combo is very unusual, but that doesn’t mean it’s not delicious. These ingredients perfectly balance each other while giving the risotto an intense flavor and the creaminess that we’re looking for.

This is truly one of the best risottos you can make if you want a tasty and hearty meal at the same time. 

How To:

This is made in a very similar way to normal risotto, but with the particularity that instead of using 6 cups of veggie broth, we’re going to use 4 cups of broth & 2 of carrot juice, and the pumpkin puree. Other than that, it’s just about the same than my original risotto recipe. You can use either homemade or store-bought juice, just make sure that it doesn’t have any sugar.

As for the pumpkin puree, you can use a homemade version (roasted or steamed pumpkin, and then blended), or canned (with no sugar or salt added). The trick to get an extra creamy risotto, is to add the puree when the rice is fully done, along with vegan butter and vegan grated parmesan. 

Jack-o-Lanterns:

To make the little pumpkins you’ll need black olives & broccoli stems. With a cookie scooper, form each ball, then slightly wet your hands and form pumpkin shape. Then slice the olives into the desired shapes (eyes, nose mouths) and stick to the pumpkins. Finish them off and top with small broccoli stems. 

Pin Print

Pumpkin-Carrot Risotto Jack-o-Lanterns

Rating: 5.0/5

( 1 voted )

Prep Time: 20 minutes Cooking Time: 40 minutes 40 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 tbsp  avocado oil or olive oil
• 1 cup yellow onion, chopped
• 2-4 cloves garlic, minced
• 1 ½  cups medium-grain rice or arborio rice, rinsed
• 2 tbsp vegan butter
• ¾  cup lemon juice
• 4 cups vegetable broth
• 2 cups carrot juice
• 2-3 tbsp nutritional yeast
• ¼ cup pumpkin puree
• Salt and pepper to taste
• Optional herbs: sage & oregano
• Optional: vegan grated parmesan cheese
• For garnish: black olives and broccoli stems

Procedure

1. In a large pot heat up the veggie broth and in a smaller pot warm the carrot juice; bring both to a boil. For about 3-5 minutes; when done, remove from heat, and set aside.
2. Heat up (on medium) oil in a large cooking pot, add chopped onion & minced garlic; cook until translucent (about 3-5minutes). This is also where, if desired, you add the herbs.
3. Stir in rice for brief toasting until it’s completely incorporated with the garlic & onion mix. Add butter, lemon juice, and cook until almost all of it has been absorbed.
4. Pouring process: For every two ½ cup of broth pour, pour one ½ cup of carrot juice. Stir between every pour, and add more liquid only when the previous por has been absorbed. Alternate between the 2, to make sure the flavors balance each other out, while having full control of the color. Do this until all (or most) of the broth and juice is used and rice is thick and al dente. This process can take up to 20-25 minutes. Don’t try to rush the process by adding a lot of liquid to the pot at once. If you do that, your risotto won’t cook evenly and the whole thing will turn into a soup. Remember to stir frequently.
5. When the rice is al dente, stop adding broth and mix in the pumpkin puree, nutritional yeast, butter and salt & pepper, until it’s well incorporated. If desired, also add vegan grated parmesan cheese. At this point, the rice should still have a little bit of firmness left in it and the texture of the dish is creamy.
6. Remove from heat, and allow to cool down. 
7. To make jack o’ lanterns, form small balls (about 2 tablespoons each) out of risotto, pressing firmly with hands. 
8. To form eyes and mouths, cut black olives into shapes and press into the rice balls. To make the “pumpkin stem”, cut a small & thin stem from broccoli and stick into the head of the risotto ball. 
9. Serve immediately & ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Previous Previous Dip Recipes:

• Vegan Caramelized Onion Dip
• Garlic & Herb Bread Dip
• Vegan Chick’n Dip

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

The post Pumpkin-Carrot Risotto Jack-o-Lanterns appeared first on VeggieJeva.