COOK WITH ME VEGAN | Eggplant Parm, Pasta Salad, Chocolate Chip Cookies!

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Hi Everyone! I am SUPER EXCITED because this is my first ever COOK WITH ME! Video!
I hope you enjoy watching this video, and if you do, please give it a like, and comment what you would like to see next! Everything is 100% VEGAN.

RECIPES:

VEGAN EGGPLANT PARM:
2 small eggplants sliced 1/2 inch thick
(lay slices on paper towels and sprinkle on some salt) set aside for 10 min
In the meantime gather your breading ingredients:
1st plate:
1 cup of flour
2 tablespoons of nutritional yeast
spices
2nd plate:
1/2 cup of unsweetened original almond milk
1 tablespoon of cornstarch
2 tablespoons of nutritional yeast
spices
3rd plate:
1 cup panko (may need more)
2 tablespoons of nutritional yeast
spices
*Dip eggplant slices in flour mixture first, then almond milk mixture, then panko. Repeat for all slices.
Heat a skillet to medium and add olive oil (you may need 1/4-1/2 cup of oil)
Cook slices until golden brown on each side.
Spray a baking dish with nonstick spray, and a little bit of tomato sauce
Layer slices, then sauce, then Vegan Mozzarella shreds
Season to taste, cover with foil and bake for 30 minutes at 350 degrees.

ENJOY!

ZESTY PASTA SALAD
1 pound of large elbows (boiled, drained, and rinsed)
1/2 english cucumber diced
1 tomato diced
2 zucchini diced and sautéed in oil
4 jalapeños seeded, diced and sautéed in oil
basil, seasonings to taste
*if you have any other vegetables lying around that you would like to add, ADD THEM! You’d be surprised how well everything goes together when you just throw everything into a bowl

DRESSING:
1 package of Good Seasons Garlic and Herb seasoning
follow instructions on package
add some balsamic or red wine vinegar to give it a nice bite!
Pour all ingredients into a mason jar, put lid on, shake and chill in the fridge until about 1 hour before serving pasta salad.
Mix dressing, vegetables, and pasta together in a bowl, and chill for 1 hour before serving!

ENJOY!

VEGAN CHOCOLATE CHIP COOKIE SANDWICHES
*Chocolate chip cookie recipe:

Spoon vanilla or any flavor of your choice onto a cookie after they are cooled, sandwich with another cookie, and then dip the sides in mini Vegan Chocolate chips!
Place in sandwich size ziploc bags, and store in freezer until ready to DEVOUR! OR Wrap in Plastic Wrap and freeze until you are ready to INHALE.

ENJOY!!!!

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