Vegan Chicken Alfredo Pasta

1 package of fettuccini noodles

2 garlic cloves

2 c plant-based milk

1 tbsp of vegan chicken bouillon*

1 c nutritional yeast

1 tsp of black pepper

1 tsp oregano

1 tsp parsley

1 tsp thyme

1 tsp paprika

3/4 c vegan butter*

1 bag of vegan mozzarella cheese*

*I love and use Better Than Bouillon “Chicken” bouillon, Earth Balance vegan butter, and Daiya Mozzarella vegan cheese

  1. Cook fettuccini noodles as instructed on the package. In a blender add 2 garlic cloves, plant-based milk (I use Almond), vegan chicken bouillon, nutritional yeast, and dried spices.

  2. In a large pan on medium heat add vegan butter and melt. Once butter is completely melted add blended mixture, then add vegan cheese and continuously stir until cheese is completely melted.

  3. In the meantime, steam vegan chicken strips and broccoli and cut into bite size pieces.

  4. Add noodles to alfredo sauce mixture, add vegan chicken strips, and broccoli. Serve and enjoy!

Chilaquiles Rojos

HealthyHyna’s go-to hearty breakfast! Here’s a 15 minute breakfast recipe for you guys. Serving for one, enjoy!

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5 corn tortillas

Oil for frying

4 guajillo chilis

5 arbol chilis

1 garlic clove

salt to taste

water

Optional toppings: onion, cilantro, vegan cheese, avocado, vegan sour cream, vegan egg

  1. Rinse and remove stem and seeds from guajillo and arbol chilis. In a small pot bring water to a boil on medium heat and let sit for 7 minutes until chilis change lighter in color and become tender.

  2. Add garlic, 3/4 c water, chilis, salt to taste to a blender and blend until smooth. The consistency of the salsa should be somewhat thick and thin. Add more water little by little if needed.

  3. Stack your corn tortillas evenly and start cutting them into bite-sized squares then pour 7-8 tbsp of cooking oil on a pan on high heat. Add tortillas and stir occasionally until tortillas are golden-brown and crisp on the edges.

  4. Mix 8-9 tbsps of red salsa to crispy tortillas and stir until evenly coated. Serve and enjoy chilaquiles with optional toppings.

Vegan Pozole Verde

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Vegan Pozole Verde

For the hominy beans

1 31 oz can of pre-cooked hominy beans (rinsed)

4 1/2 c water

1 tbsp of Better Than Bouillon No-Chicken “Chicken” Bouillon

2 heads of garlic, sliced in half with skin

1 whole onion

For the salsa verde

Choice of plant-based meat

2 roasted, peeled, deseeded poblano chilis

8 boiled and cooled tomatillos

2 de-seeded and boiled jalapeños

1/2 white onion

6 garlic cloves

3/4 c roasted pumpkin seeds

1 tbsp oregano

3/4 c water

6 leaves of spinach (enhances color)

1/4 of cilantro bunch (optional)

6 radish leaves (optional)

6 leaves of epazote (optional)

Salt to taste

Optional toppings/sides: shredded cabbage, juice of a lemon, diced onion, diced radish, dried oregano, tostadas

Preparation

  1. Thoroughly rinse your hominy beans. In a large pot filled with 4 1/2 c water, add hominy beans. Stir vegan chicken bouillon until diluted. Add 2 sliced heads of garlic with skin, 1 whole onion with skin removed. Cover the pot and let cook on medium heat.

  2. Roast poblano chilis by placing them directly on stove top and evenly char on all sides until chili is dark brown. Then, place in a plastic bag. Seal tight and let cool. Once cooled, remove charred skin, remove stem, de-seed and remove veins from inside of the chili. Set aside.

  3. In a small pot bring water to a boil. Add tomatillos and jalapeños. Let boil for 5-7 minutes until vegetables are lighter in color and fork-tender. Remove stem, seeds, and veins from jalapeños. Set vegetables aside.

  4. Roast pumpkin seeds on a flat skillet on medium heat until both sides of seeds are brown. Set aside.

  5. Now it’s time to make the salsa: in a blender add poblano peppers, tomatillos, jalapeños, pumpkin seeds, 1/2 of an onion, 6 garlic cloves, 1 tbsp of dried oregano, pour 3/4 c water, and blend on high. After blending now add 6 spinach leaves, 1/4 of cilantro bunch, 6 radish leaves, 6 leaves of epazote. Blend again until you reach a creamy consistency.

  6. Add salsa verde to the pot of cooked hominy beans, add salt if needed. Stir and let all ingredients simmer for 10 minutes. Add fake meat if desired. Serve and enjoy!

Side note: I used jackfruit in my pozole.