Sunday Recipe Time

This is my weekly TV show where I feature one veggie friendly recipe of mine that I want to share with you Veggie Fam!

Check out all the fun recipes below and let me know how you and your family enjoyed it!

Creamy Gritz Recipe

Happy Sunday Veggie Fam! This week’s recipe was is back to the basics. You are looking at one of my breakfast staples. Enjoy this Creamy Gritz recipe! I have all the recipe details via my Instagram posts below.


Au Gratin Potatoes Recipe

Happy Sunday Veggie Fam! Happy Mother’s Day to all the cool moms out there! This week’s recipe was for my mommy. She requested something cheesy and with potatoes, so she got it. Enjoy this Au Gratin Potatoes treat! I have all the recipe details via my Instagram posts below.

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Hey Veggie Fam 💚 Happy Mother's Day to all the mommys out there killing it and making it look easy 🌼⚘🌻🌷! This #SundayRecipeTime is for my mommy @molliebeellc . I made sure she still got her favorite meal today. As requested, we are making "Au Gratin Potatoes" vegan style 🥔🌱. Check out the full recipe details ⬇️. Make sure to like, share and comment as well! Au Gratin Potatoes (Vegan) Ingredients • 2 Russet Potatoes • 1/2 Sweet Potato • 1/2 of Vidalia Onion • 1 1/4 cup of Unsweetened Almond Milk • 1 package of Vegan Mozzarella Cheese • 1 stick of Vegan Buttery Spread • 3 Cloves of Garlic • 1 tsp of Salt • Fresh Ground Black Pepper Directions 1. Preheat your oven to 400 degrees. 2. Use your vegan buttery stick to butter the bottom and sides of your baking dish. Sit it aside. 3. In a small saucepan, add your buttery stick and allow it to melt under medium heat. 4. Thinly slice your potatoes and sit aside. 5. With your grater, take your onion and grate it. Then, take your garlic and mince it. Add those in the sauce pan along with your black pepper and salt. 6. Once your garlic and onions start to warm up, add in your almond milk. 7. As that is warming up, layer your potatoes in your baking dish. 8. Make sure you alternate 1 layer with the russet potatoes and sweet potatoes for the next. Sprinkle the vegan cheese in between, with a final layer of cheese on top. 9. Once everything is layered, pour the milk mixture on top. 10. Put in the oven to bake for 40 minutes. The goal is to have bubbly, golden goodness. 11. Enjoy!

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Baked Avocado Tacos Recipe

Happy Sunday Veggie Fam! This week’s recipe was courtesy of my veggie fam votes in my stories. Are you following me on Instagram? I always drop some gems there and love interacting with you all. Enjoy this Taco Tuesday treat of mine! I have all the recipe details via my Instagram posts below.

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Hey #veggiefam 💚. I came through for all of yall that requested 🌮🌮🌮. Check out my Vegan Baked Avocado Tacos below ⬇️ Vegan Baked Avocado Tacos General Ingredients • 4 Corn Torillas • 1 Small Avocado (not too soft, still a little firmness) Wet Ingredients • 1/2 cup of Unsweetened Almond Milk • 1/2 tsp of Crushed Red Pepper Flakes • 1/2 tsp of Cumin • 1/2 tsp of Garlic Powder • 1/2 tsp of Onion Powder • 1/2 tsp of Salt • 1/2 tsp of Smoked Paprika • Ground Black Pepper to taste Dry Ingredients • 1/2 cup of Panko Breadcrumbs • 1/2 tsp of Cumin • 1/2 tsp of Garlic Powder • 1/2 tsp of Onion Powder • 1/2 tsp of Salt • 1/2 tsp of Smoked Paprika • Ground Black Pepper to taste Directions 1. Preheat your oven to 400 degrees. 2. Take two bowls. One bowl is for your wet ingredients and the other will be for your dry. 3. Add all proper ingredients to each bowl and mix the seasonings well. 4. Take your avocado and cute it down the middle. Twist and take the seed out. Cut each half into 3 long slices. 5. Take a couple of slices and drench in the wet mix. 6. Take the slices out then dip in the panko crumbs mix. 7. Repeat steps 5 & 6 one more time, then place on a baking sheet. 8. Put the slices in the oven and bake for 5 minutes on one side, then flip and bake for another 5 minutes to finish. 9. Enjoy! Quick Red Cabbage Slaw Ingredients • 1 cup of Shredded Red Cabbage • Juice of Half of a Lime • 1 tbsp of Vegan Mayo • Salt and ground black pepper to taste Directions 1. Take your red cabbage and cut thin slices off about 1 cup worth of it. 2. Grab a bowl, add in your cabbage, then add in your lime juice. 3. Then add your Vegan mayo and salt and pepper to taste. 4. Mix everything together and enjoy (it's even better if it sits in the fridge for about an hour).

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