My Vegan 1759 Colorado Blvd LA, CA 90041
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Why I am Vegan?
This is my story!! 💜
Saucy Spring Rolls 🌱
Rolls: Make according to the package. Put the ingredients in the middle and roll.
Make the sauce with 1 cup of Peanut butter and other sauces to seasoning. Dip the spring roll in the sauce and enjoy!
Watch “Lala’s Vegan Food Adventures Episode 4” on YouTube
Check out this amazing food!! Plant based vegan food for breakfast and dinner!!!
-LaLa the Plant Bae
🔥 Hot off The Press!! Lala’s Vegan Food Adventures!!
Go to my YouTube page for more content!! 🤤💖😉
Easy 15 Min Scalloped Potatoes Recipe
Check my YouTube on the home page for the full video!!
I love to make homemade meals and have left overs. Check out my YouTube page and the video below where I made pizza with a pizza crust from scratch. Did not take as long as it sounds, it was pretty easy!
Lasagna from the Heart
1 16 oz box of lasagna
½ bottle (12 oz) of passata sauce (preferred organic yellow barn passata)
Pasatta sauce is raw tomato sauce or Tomato sauce with only natural ingredients
¼ cup fresh cilantro
1 pack of 7.1 oz Daiya Vegan Jalapeno Havarti Cheese shredded (or preferred cheese)
1 pound pack of sprouted silken tofu or other tofu pack
2-3 cloves of crushed garlic
1 pinch of parsley
1 pinch of Crushed red pepper
1 pinch of sea salt (to taste)
1 pinch of pepper from grinder
1 pinch of Italian seasoning (basil, marjoram, oregano, rosemary, thyme and garlic mix)
Mix ½ pack of tofu, 1/2 pack shredded cheese, garlic, cilantro and seasoning in a small mixing bowl. Preheat oven to 350 degrees. Cook Lasagna according to the directions. Boil and strain. At same time warm up passata sauce adding in parsley, crushed red pepper, salt, pepper, and Italian seasoning in a sauce pan until a slight boil. Grease a large ceramic baking pan or two small ceramic baking pans. Line the bottom of the pan with the passata sauce. Stack up the lasagna noodles laying it down as sheets then line with tofu mix and more passata sauce. Then stack lasagna noodles the opposite direction and repeat adding tofu mix and passata sauce. Continue to stack one more layer of lasagna until 3 layers are complete. Top with more passata sauce and shredded cheese. Cover with a top or foil. Cook at 350 degrees for 15-20 min until bubbly
Soul food from the heart. Vegan Jambalaya with Swiss chard and cabbage greens.
-Vegan sausage pack, 2 cups Wild rice mix, 2-3 chopped carrots, 1 chopped bell pepper, 1 chopped onion, 1 chilli pepper chopped, 2 garlic cloves, 1 1/2 diced heirloom tomatoes, 2 chopped Swiss chard stalks and 1/2 cup veggie broth. Seasoned with paprika, chilli powder, basil, oregano, red pepper flakes, and sea salt.
Cook rice according to the package using veggie broth or water. Saute veggies and sausage separately using 1 tbsp of olive oil. Then mix rice, veggies and sausage with 1/2 cup of veggie broth and seasoning and let simmer. Add hot sauce if you so desire. Greens cooked in a large pot with 6-8 cups of veggie broth or water and one bunch of Swiss chard chopped in strips. Add in 1 small chopped onion and 1cup of cabbage along with salt, ground black pepper, red pepper flakes, chilli powder, cumin, fennel and let come to a rolling boil then let simmer for 15-20 min. Use a splotted spoon to remove greens so that not too much juice comes out.
- 1 15-ounce can chickpeas, rinsed and drained
- 3 Tbsp tahini
- 1/4 tsp dijon or spicy mustard
- 1 Tbsp agave
- 1/4 cup chopped yellow onion
- ½ cup of chopped celery
- pinch of salt and pepper to taste
- Drain the chickpeas and mash with a fork in a bowl until separated.
- Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add tahini, mustard, agave, yellow onion, celery, salt, and pepper and mix. Taste and add seasonings to desired taste.
- Put on a sandwich or crackers. Put toppings like lettuce, tomato, and pickles.
- Keep in a covered container in the fridge.