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 food deserts & under served communities. 

All recipes are my original recipes shared here to spread the love for vegan/vegetarianism to all seeking to make the shift.

My Philosophy: Eat good, look good, feel good <3

INOBE NICOLE CUISINE

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INGREDIENTS: 

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

Black Pepper

Himalayan Pink Salt or Sea Salt (to taste)

 

Taco Shells:

Whole Romain Lettuce Leaves – ends cut off

 

Toppings/Garnish
Avocado

Tomato

Green onions

Fresh Cilantro

Lime wedges

 

Directions:

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

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INGREDIENTS:

Croquets:

Organic Rolled Oats

Sea Salt

Water

 

Additional Ingredients:

Agave or Coconut Sugar

Cinnamon

Nutmeg

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)

 

Fresh Produce:

1 ripe banana + .5 for garnish

1 cup fresh blueberries + more for garnish

Mixed Fresh Berries for garnish

 

Toppings:

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

 

Directions:

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!

 

 

 

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INGREDIENTS:

Black Bean Rotini Pasta

Organic Tempeh

Bragg’s Liquid Aminos or Soy Sauce

Juice of 3 Lime and or 1 lrg Lemon

Avocado Oil

Water

 

Sauce: 

Red Bell Peppers

Avocado Oil

Water

Cumin

Turmeric

Black Pepper

Sage

Thyme

Paprika

Cayenne Pepper

 

Toppings/Garnish:

Cilantro

Avocado

Green Onions

Fresh Tomato

Fresh Cracked Black Pepper

 

Directions:

Tempeh:

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 

 

Pasta:

Make Pasta according to package instructions – drain water and toss in avocado oil to prevent from sticking

 

Sauce:

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!