With over 20 years of cooking experience, I'm passionate about shifting the paradigm around leading a healthy lifestyle, specifically with respect to Vegan/Vegetarianism within under served communities & food deserts.
All recipes are my original recipes shared here to spread my love for healthy food with all who seek to make the shift.
My Philosophy: Eat good, look good, feel good <3
INOBE NICOLE CUISINE
Raw Taco Meat:
1 Red Bell Pepper – coarsely Chopped
1 Green Bell Pepper – coarsely Chopped
¼ yellow or white onion – coarsely chopped
1 ½” cups Raw Walnuts
½” cup Raw Cashews
¼ cup Avocado Oil or Olive Oil
Taco Seasoning Packet to taste or make the below blend yourself:
1 tablespoon Cumin
1 teaspoon Garlic Powder
1/2 Teaspoon Turmeric
Himalayan Pink Salt or Sea Salt (to taste)
Whole Romain Lettuce Leaves – ends cut off
1. Put all taco meat and seasoning ingredients in a food processor, and blend until all ingredients are well mixed. DO NOT OVER BLEND.
2. Add about two heaping table spoons into each lettuce shell
3. Add desired toppings
4. Squeeze lime
5. Eat and enjoy
Organic Rolled Oats
Agave or Coconut Sugar
Let Oatmeal Cool and thicken completely
Chia Egg Replacement:
1 Tbs Chia seeds
1/4” cup pf water
(mix and let stand for 5-10 mins)
1 ripe banana + .5 for garnish
1 cup fresh blueberries + more for garnish
Mixed Fresh Berries for garnish
Vanilla Vegan Ice Cream – Cashew or Coconut base taste the best! J
Almond Butter – for dollops or drizzle
Fresh Banana Slices
Fresh Berries – Strawberries, Blue Berries, Raspberries
Agave – for drizzle
Chia Seeds for sprinkled Garnish
Make oatmeal according to package instructions – add additional ingredients (agave, cinnamon, nutmeg)
Let oatmeal thicken and cool completely – put in the fridge or freezer for faster cooling
In large Bowl Mix Chia egg with cooled oat meal thoroughly
Mash the banana and add to mixture
Gently Add whole fresh blue berries (do not smash)
Scoop out 1/4 cup of mixture and form in to balls, and then flatten slightly to make a croquet.
Cover each patty with flax meal
Fry in shallow oil on medium until golden brown.
(These can also be baked in oven in shallow oil on 400 degrees for about 12-15 minutes or until desired crispiness – flip to other side halfway through baking time)
Serve immediately with a scoop of vanilla vegan ice cream. Add any of the toppings as desired for extra flavors. ENJOY!
Black Bean Rotini Pasta
Bragg’s Liquid Aminos or Soy Sauce
Juice of 3 Lime and or 1 lrg Lemon
Red Bell Peppers
Fresh Cracked Black Pepper
Slice horizontally into ¼” thick strips
Pour lime/lemon juice and Bragg’s or soy sauce mixture over tempeh in shallow pan or container
Marinade for 15-30 minutes
Grill tempeh strips on open flame grill, grill pan or pan fry in shallow oil until golden brown or blackened edges
Make Pasta according to package instructions – drain water and toss in avocado oil to prevent from sticking
Cut bell peppers in half or quarters and roast on medium high (350-400 degrees) until browned along edges In food processor: blend roasted peppers, oil, water and seasonings until smooth.
Serve pasta with sauce on top, tempeh on the side with desired fresh toppings and garnish to taste. ENJOY!