Vegan Breakfast: Garlic Toast with Smashed Avocado

Garlic Toast with Smashed Avocado


  • 4 tablespoons extra-virgin olive oil
  • 8 small cloves garlic, grated on a microplane grater
  • 2 tablespoons finely minced fresh parsley leaves
  • pinch red pepper flakes
  • 1 teaspoon kosher salt
  • 8 slices whole grain sandwich bread
  • 1 ripe haas avocado
  • red pepper flakes


  1. Combine olive oil, garlic, parsley, pepper flakes, and salt in a small bowl and stir with a spoon. Spread mixture evenly over one side of each slice of bread. Toast bread in a 450°F toaster oven or regular oven until golden brown, about 3 minutes.
  2. Mashed up fresh avocado onto bread and sprinkle with red pepper flake.
  3. Enjoy!!!


African Sweet Potato and Peanut Soup


African Sweet Potato and Peanut Soup

This recipe was a failed attempt at making an amazing soup by a local restaurant in Gainesville, FL called Tempo Bistro to Go. Even though mine is no where near as good as their’s


1 tablespoon vegetable oil

1 large onion, chopped

3 cloves  garlic, minced

2 teaspoons minced fresh ginger root

1- 1/2 teaspoons ground cumin

1- 1/2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

1 pinch ground cloves

3 medium tomatoes, chopped

1- 1/2 pounds sweet potatoes, peeled and chopped

1  carrot, peeled and chopped

4 1/2 cups water

1 teaspoon  salt

1/4 cup chopped, unsalted dry-roasted peanuts

1 pinch cayenne pepper

2 tablespoons creamy peanut butter

1 bunch chopped fresh cilantro


1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.

2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.

3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

Vegan Biscuits and Gravy…Just like The Top’s!!!

Recipe recreate: from The Top in Gainesville, FL

Recipe recreate: from The Top in Gainesville, FL

Hi everyone!!!

Thank you all so much for continuing to read my blog and grow my following!! Big things are happening and it’s such an exciting time. As my last blog post mentioned I have moved from my native Florida to the mountains of North Carolina. I am loving the “no-ac-needed” type of weather. I love putting the top down on my car and driving through the blooming mountains, and I really love making new friends! But even with all these awesome things happening for me, I was still a little homesick last weekend. Sunday’s in Gainesville, FL are known for brunches! So many restaurants serve an amazingly vegan friendly brunch in Gainesville, and here in the mountains….well you can go to the pancake breakfast at the church, but it’s not very vegan 🙂 Anyone that knows me, knows that I don’t give up without a fight though, so I decided I would try to recreate the famous Top’s Vegan Biscuits and Gravy. I expected to have to test the recipe out many, many….MANY times, but actually I rocked it on the first try. So without any more rambling, here is the super easy, super yummy, not for everyday, recipe!!!


1 cup all-purpose flour

1 cup whole wheat flour

1 Tbsp of Baking Powder

1 Tsp of Sea Salt

1 cup of original almond milk (or soy milk…just not flavored)

4 Tbsp Earth Balance (or non-dairy margarine)

Directions for Biscuits:

1. Preheat over to 425

2. Mix all dry ingredients in a bowl.

3. Using a fork, press margarine into the flour until there are little flour coated pebbles in the bowl

4.  At milk and combine till dough is slightly uniform. It will be lumpy…don’t over work the dough.

5. Spoon balls of dough onto an ungreased baking pan. Place them so that they touch (biscuits like to be close to one another and will rise together.

biscuits raw

6. I dropped a small droplet of olive oil on the top of each dough ball and then salted the tops.

7. Bake for 12 minutes


2 cups of tempeh chopped

1 cup of unflavored almond milk

2 Tbsp of olive oil

1 Tbsp of corn starch


*added seasoning could be a Cajun hint to the sauce…I used Old Bay seasoning because it reminds me of southern foods

sausage startDirections for Gravy:

1. Saute tempeh chunks in 1 tbsp of olive oil to brown. Use medium heat.

2. After tempeh is browned, do not remove from pan, but push to one side of pan. Add the additional 1 tbsp of olive oil and cornstarch. Lower temp to medium-low heat and whisk the oil and cornstarch. You just slightly want to cook this combination, probably won’t take longer than a minute.

3. Add almond milk and whisk together. Simmer for a few minutes as it thickens. This should happen quickly.


When the biscuits are done, split one open and spoon that gravy over it! Yummy!!!

biscuits cooked


Mango Coconut Ice Cream….Tracy-style dessert!

Hi everyone!!! Ok I’m back at some recipe testing and back to my “zenplicity” roots. I try to keep things simple and wholesome. Easy to make but a wide variety of flavor of your tongue. 5 ingrediaant or less, easy to make, but will become a stable in your plant based whole foods recipe book.

Anyone that has ever eaten dinner with me, knows that I normally skip dessert. I don’t have much of a sweet tooth, but during the summer months, I like a sweet treat to cool down with sometimes. While there are tons of vegan ice cream options out there, it’s easy to make your own and it won’t have those long crazy worded additives in it.


Mango Coconut Ice Cream



can of full fat coconut milk

bag of frozen organic mango chunks from Trader Joes


mango chunks

Yes!! that’s it…now if you want to get all fancy, you could top it with shaved coconut, or pistachios, I have even thrown grapefruit juice into the mix….and a friend of mine (definitely not me!) even put rum into this mixture. All turned out great!

Directions (silly to even have these):

1. put everything (whole bag of chunks and whole can of milk) into blender and blend. Add water to thin if needed. If you would like it sweeter, add full leaf stevia or agave to it, but it should be pretty sweet already.


Vegan Tres Leche Cake

Anyone that has been to a party in South Florida, has been privilege to try the latin dessert dish called Tres Leche (Three Milks). similar to the italian Tiramisu, Tres Leche is typically a rich buttery sponge cake that is soaked with a rich beverage.Tiramisu uses espresso, Tres Leches uses three milks (evaporated, condensed and whole milk). So the attempt to make this vegan and still keep the rich milky fatty consistency is a challenge. And if you know me…I don’t really like to turn away from a challenge (plus I had a craving for Tres Leches!). I tried to make this not only vegan but also as healthy and possible! This BY FAR IS MY MOST SUCCESSFUL RECIPE CREATION!!!!!


tres leche2


1 can of full fat coconut milk (keep it in the fridge…you need it cold for later on in the recipe)

1.5 cups of whole wheat pastry flour

1/4 cup of raw sugar

1 teaspoon of baking soda

1/8 teaspoon of salt

1 cup of almond milk (vanilla sweetened)

1/3 cup of vegetable oil

1.25 teaspoon of vanilla extract

3/4 tablespoon of red wine vinegar

1/2 cup vanilla soy milk

1.5 teaspoon of agave

Making the cake:

1. Preheat oven to 350 degrees and lightly spray 8 x 8 baking dish with spray oil.

2. Mix all whole wheat pastry flour, sugar, baking soda and salt. Create a well in the bowl and add the almond milk, veggie oil, vanilla extract and vinegar. Mix ingredients together but don’t over mix. Pour into oiled dish and bake for 30 minutes.

3. Allow cake to cool for 1 hour and then stab it  a lot! Technically you are making holes for the milk to soak into, but it’s much more fun to just say STAB IT!

Stabbed Cake!

Stabbed Cake!

4.Gently remove can of coconut milk from the fridge. Open it and scoop off the creamy fatty part of the coconut milk. This is normally the semi-solid part on the top of the can. Separate this part out and put it into a large metal bowl (one that you can whip into later on). Put this section back in the fridge to be whipped up as the last part.

5. Next you will make the milk part that you will pour over the stabbed cake. Take 1 cup of the watery coconut milk (the stuff left in the can) and 1/2 cup of vanilla soy milk and the 1.5 teaspoons of agave nectar. Mix together and then pour over cake.

6. Check it out…the cake will look weird…..

Immediately after pouring milk

Immediately after pouring milk

7. Let cake sit in fridge for about an hour to absorb the milk.

8. Meanwhile take the coconut fat from the fridge. Whip it with a whisk to your desired consistency and pour over the top of the cake once most of the milk as been absorbed.

9. I couldn’t help myself and ate part of this cake before letting it sit. But it’s best to let sit over night.





tres leche 4

Final Product!