Plant-Based Foodie FL

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Plant-Based Foodie FL

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07/31/2023

𝙃𝙤𝙩 “𝙝𝙤𝙣𝙚𝙮” 𝘾𝙝𝙞𝙘𝙠’𝙣 𝙎𝙖𝙣𝙙𝙬𝙞𝙘𝙝🌶️🔥🌱

This is one of my favorite recipes in my cookbook — and it’s super easy to make!

This week, I made it using 𝗠𝗲𝗮𝘁𝗹𝗲𝘀𝘀 𝗛𝗼𝗺𝗲𝘀𝘁𝘆𝗹𝗲 𝗖𝗵𝗶𝗤𝗶𝗻 𝗖𝘂𝘁𝗹𝗲𝘁𝘀 as the patty, and it turned out AMAZING🤩

The cutlets are super thick and juicy, making them perfect for meatless sandwiches🌱

If you’re interested in making this and other delicious plant-based recipes, you should check out my current cookbook 𝘼 𝙁𝙤𝙤𝙙𝙞𝙚’𝙨 𝙂𝙪𝙞𝙙𝙚 𝙩𝙤 𝙋𝙡𝙖𝙣𝙩-𝙗𝙖𝙨𝙚𝙙 𝙀𝙖𝙩𝙞𝙣𝙜 which includes 24 completely vegan recipes + a list of meat and dairy substitutes with brand recommendation for guidance🍽

Click the link in my bio to check it out🤗

06/14/2023

𝙑𝙚𝙜𝙖𝙣 𝙋𝙚𝙖-𝙉𝙊𝙏 𝘽𝙪𝙩𝙩𝙚𝙧 𝘾𝙤𝙤𝙠𝙞𝙚𝙨🍪

I made these delicious nut-free cookies using Pea-NOT Butter and they turned out SO delicious🤤

Those with nut allergies should never have to miss out on sweet treats like these🫶🏼

Check out my most recent reel to see my review of or visit their page to learn more about their nut-free butters!

Here’s the recipe below:

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
* 1/2 cup VGood Creamy Pea-NOT butter (or regular peanut butter)
* 3/4 cups flour
* 3/4 tsp salt
* 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 cup vegan butter
* 1/3 cup brown sugar
* 1/2 cup white sugar
* 1 tsp vanilla extract
* 1/4 cup plantbased milk
* 1 cup old fashioned rolled oats
* 1 1/4 cup chocolate chips (make sure they’re dairy-free!)

1. Whisk together the flour, baking powder, baking soda, and salt in a small bowl.

2. In a large bowl, beat the vegan butter, brown sugar, and white sugar until combined. Then, add the VGood Pea-NOT butter, plantbased milk, and vanilla extract — beat until fluffy.

3. Add the flour mixture to the large bowl and beat until the flour part is combined to make a smooth dough. After it’s mixed in, stir in the rolled oats and chocolate chips.

4. Shape the cookie dough into little round balls and put them on parchment paper about 2 inches apart. Then, chill the formed cookie dough balls for half an hour.

5. Preheat the oven to 350 ºF. Bake for 15 minutes or until the edges of the cookies have turned a bit golden. And you’re done!

04/02/2023

𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝙍𝙚𝙙 𝙋𝙚𝙥𝙥𝙚𝙧 𝙍𝙞𝙜𝙖𝙩𝙤𝙣𝙞🌱

This savory pasta can be made in about 30 minutes with just a few ingredients!

I’ve listed the ingredients I used below but will include full step-by-step directions for this recipe in my next cookbook🤭

➣ Roasted red peppers (1 jar)
➣ Shallots
➣ Garlic
➣ Basil
➣ Vegan butter
➣ Coconut Milk
➣ Vegan parmesan (I used )
➣ Vegan cream cheese (I used )

If you’re looking for more plant-based recipes, you should check out my current cookbook 𝘼 𝙁𝙤𝙤𝙙𝙞𝙚’𝙨 𝙂𝙪𝙞𝙙𝙚 𝙩𝙤 𝙋𝙡𝙖𝙣𝙩-𝙗𝙖𝙨𝙚𝙙 𝙀𝙖𝙩𝙞𝙣𝙜 which includes 24 completely vegan recipes + a list of meat and dairy substitutes with brand recommendation for guidance🍽

Click the link in my bio to purchase, and check out my “cookbook” highlight to see the table of contents + pictures of featured recipes 📸

02/26/2023

𝙋𝙡𝙖𝙣𝙩𝙗𝙖𝙨𝙚𝙙 𝘽𝙚𝙧𝙧𝙮 𝘽𝙖𝙧𝙨🫐🍓🌸

These berry bars are perfect for a morning snack or when I want something sweet! I like to heat them up and add plantbased ice cream on top whenever I serve them as a dessert🍨🌱

They’re super easy to make with less than 15 minutes of prep time and only about 20-30 minutes in the oven. And of course…they’re completely plantbased!

I’ll be including these plus more sweet recipes in my second cookbook, which will have a desserts section🤩

In the meantime, you should check out my current cookbook 𝘼 𝙁𝙤𝙤𝙙𝙞𝙚’𝙨 𝙂𝙪𝙞𝙙𝙚 𝙩𝙤 𝙋𝙡𝙖𝙣𝙩-𝙗𝙖𝙨𝙚𝙙 𝙀𝙖𝙩𝙞𝙣𝙜 which includes 24 completely vegan recipes + a list of meat and dairy substitutes with brand recommendation for guidance🍽

See the link in my bio to purchase, and check out my “cookbook” highlight to see the table of contents + pictures of featured recipes 📸

01/30/2023

Although my account is Florida-based, I couldn’t help sharing some of the amazing plantbased meals I had while in ATL🍑🌱

The first slide is — an amazing plantbased Asian fusion restaurant located right in the city. We tried the Seared pom pom mushroom steak, Crispy king oyster mushroom glazed with sesame soy au jus, and Bibimbap with vegetables, gochujang, nori & sesame seeds — all three entrees were so flavorful!

The second slide is chicken & waffles from — a vegan restaurant located in Buckhead with an amazing Saturday brunch! These delicious waffles are topped with fried chicken seitan, mustard maple syrup topped with vegan whipped cream🤤

The last slide is a lunch plate from Soul Vegetarian Restaurant, which has 2 locations in ATL and a Tallahassee location! We had the candied yams, mac n cheese, collard greens, and seitan with gravy — and it was all vegan of course!

Stay tuned for more amazing plantbased meals I’ve tried both in and out of Florida!✈️

01/22/2023

Happy Sunday!🐣

I love starting my weekend mornings with a filling breakfast like this plantbased 𝘽𝙧𝙚𝙖𝙠𝙛𝙖𝙨𝙩 𝘾𝙧𝙤𝙞𝙨𝙨𝙖𝙣𝙩 — topped with vegan bacon, cheddar slices, spinach, and 🍳🌱

If you’re looking for more plant-based recipes, you should check out my cookbook, 𝘼 𝙁𝙤𝙤𝙙𝙞𝙚’𝙨 𝙂𝙪𝙞𝙙𝙚 𝙩𝙤 𝙋𝙡𝙖𝙣𝙩-𝙗𝙖𝙨𝙚𝙙 𝙀𝙖𝙩𝙞𝙣𝙜, which includes 24 completely vegan recipes + a list of meat and dairy substitutes with brand recommendation for guidance🍽

In support of those trying to eat more plantbased meals in 2023, I’m offering the chance to buy my cookbook for just $5.99 (50% off) using the code 𝗩𝗘𝗚𝗔𝗡𝗨𝗔𝗥𝗬𝟮𝟯 🎉

Click the link in my bio to purchase, and check out my “cookbook” highlight to see the table of contents + pictures of featured recipes 📸✨

01/19/2023

Part 2 of the amazing dishes I tried at 🤩

The first slide is two tostadas with seitan, guac, pico, chili crema, and cojita cheese — they were SO good, but I think they were a special limited-time menu item!

The second slide is their 𝗠𝗮𝗰 𝗡’ 𝗖𝗵𝗲𝗲𝘀𝗲, which is made of a creamy cashew-based sauce and topped with breadcrumbs — plus we added the shiitake bacon🤤

And the final slide is a 𝗝𝗮𝗰𝗸𝗳𝗿𝘂𝗶𝘁 𝗧𝗮𝗰𝗼 topped with refried beans, pico, lettuce, chili crema, and cojita cheese on a corn tortilla — I couldn’t believe it was all vegan!🌱

Definitely make sure to check out if you’re ever in NYC!✈️🍎🏙

01/17/2023

Happy Tuesday! Just sharing a throwback to the best vegan Chick-un & Waffles I’ve ever had from while on my trip to NYC last year✈️🏙

The entree comes with southern-fried seitan, sautéed garlic kale, and a maple mustard aioli on a fluffy belgian waffle🧇🌱

𝗨𝗿𝗯𝗮𝗻 𝗩𝗲𝗴𝗮𝗻 𝗞𝗶𝘁𝗰𝗵𝗲𝗻 is an amazing 100% vegan comfort food restaurant located in the West Village — it was so good the first time we had it on our trip we went back a second time🤩

I’ll be sharing the rest of their yummy dishes that I tried tomorrow - stay tuned!!!

01/10/2023

𝗛𝗮𝗽𝗽𝘆 𝗩𝗲𝗴𝗮𝗻𝘂𝗮𝗿𝘆! 𝗠𝘆 𝗰𝗼𝗼𝗸𝗯𝗼𝗼𝗸 𝗶𝘀 𝗼𝗻 𝘀𝗮𝗹𝗲 𝗳𝗼𝗿 𝟱𝟬% 𝘂𝗻𝘁𝗶𝗹 𝘁𝗵𝗲 𝗲𝗻𝗱 𝗼𝗳 𝘁𝗵𝗲 𝗺𝗼𝗻𝘁𝗵🥳🎊🌱

In support of those trying to eat more plantbased meals in 2023, I’m offering the chance to buy my cookbook, 𝘼 𝙁𝙤𝙤𝙙𝙞𝙚’𝙨 𝙂𝙪𝙞𝙙𝙚 𝙩𝙤 𝙋𝙡𝙖𝙣𝙩𝙗𝙖𝙨𝙚𝙙 𝙀𝙖𝙩𝙞𝙣𝙜, for just $5.99 (50% off) using the code 𝗩𝗘𝗚𝗔𝗡𝗨𝗔𝗥𝗬𝟮𝟯 🎉

My downloadable ebook includes 24 completely vegan recipes AND a list of meat/dairy substitutes with brand recommendations for guidance — making it the perfect plantbased cookbook for beginners!

I’ve personally experienced so many benefits from transitioning to plantbased eating and hope this cookbook helps whoever comes across it, whether you’re looking to become completely plantbased or simply reduce your meat/dairy intake🌱

Check out my “cookbook” highlight to see the table of contents + pictures of featured recipes📸✨

Make sure to take advantage of this sale while you can - link to purchase in bio!🤗

01/09/2023

𝟭𝟬𝘅 𝗩𝗲𝗴𝗮𝗻 is one of my favorite places to order plantbased takeout from here in Broward! 🌮🌱

The 𝙄𝙢𝙥𝙤𝙨𝙨𝙞𝙗𝙡𝙚 𝙎𝙩𝙧𝙚𝙚𝙩 𝙏𝙖𝙘𝙤𝙨 are definitely my favorite - they’re kinda like burgers in taco form and taste SO GOOD!!!

I also love to get their creamy vegan pastas! Last time I got their 𝙎𝙝𝙧𝙞𝙢𝙥 𝘼𝙡𝙛𝙧𝙚𝙙𝙤 and it dod not disappoint🤤

I’d definitely recommend if you’re in the Broward area looking for some yummy, filling vegan meals on-the-go!🏃🏻‍♀️

01/07/2023

𝘽𝙪𝙛𝙛𝙖𝙡𝙤 𝘾𝙝𝙞𝙘𝙠’𝙣 𝙋𝙞𝙯𝙯𝙖🍕🌱

Finally catching up sharing content again, so I wanted to share this super easy vegan Buffalo Chick’n Pizza I made several times while working in Tallahassee last year!

I used pre-made pita pizza crusts and topped them with Buffalo sauce, Cajun chick’n strips, shredded cheese + ranch dressing, and jalapeños🔥

This meal was super quick and easy to make, which is why it was my go-to on long work nights🤤

If you’re looking for more plant-based recipes, you should check out my current cookbook 𝘼 𝙁𝙤𝙤𝙙𝙞𝙚’𝙨 𝙂𝙪𝙞𝙙𝙚 𝙩𝙤 𝙋𝙡𝙖𝙣𝙩-𝙗𝙖𝙨𝙚𝙙 𝙀𝙖𝙩𝙞𝙣𝙜 which includes 24 completely vegan recipes + a list of meat and dairy substitutes with brand recommendation for guidance🍽

Click the link in my bio to purchase, and check out my “cookbook” highlight to see the table of contents + pictures of featured recipes 📸✨

02/20/2022

Visited a few weeks ago and was so happy to see how many plantbased options they offer🤩🌱

I had the vegan version of 𝙏𝙝𝙚 𝙆𝙚𝙫 pressed sandwich, which includes roasted artichokes, roma tomatoes, bell peppers, pesto, and vegan cheddar cheese on a baguette.

It was super yummy and came with a side of your choice, so I had the 𝙫𝙚𝙜𝙖𝙣 𝙜𝙧𝙞𝙩𝙨 𝙖𝙣𝙙 𝙖𝙥𝙥𝙡𝙚 𝙗𝙪𝙩𝙩𝙚𝙧🤤

My boyfriend had the vegan version of the 𝙂𝙧𝙖𝙣𝙣𝙮 𝙎𝙢𝙞𝙩𝙝 & 𝘽𝙧𝙞𝙚 𝙨𝙖𝙣𝙙𝙬𝙞𝙘𝙝, which I forgot to get a picture of, but I promise was just as delicious as mine!

They also had a variety of mimosas and other drinks, making it a great brunch spot in Tallahassee - I’d definitely recommend going to 𝙅𝙚𝙧𝙞’𝙨 𝙈𝙞𝙙𝙩𝙤𝙬𝙣 𝘾𝙖𝙛𝙚 if you haven’t already!

𝗟𝗶𝗳𝗲 𝘂𝗽𝗱𝗮𝘁𝗲: I’ve been temporarily working in Tallahassee since January for Florida’s Legislative Session. We’ve been so busy I’ve been slacking on posting, but on the bright side, I’ve been able to try so many new vegan meals while living up here!

Address

Fort Lauderdale, FL
33301, 33304-33306, 33308-33309, 33312-33313, 33315-33316, 33334, 33394

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https://payhip.com/b/6Obz

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