bethany tarawali🇯🇲🇮🇳

Spicy Vegan Alfredo Pasta 🥰 Ingredients Mezzi rigatoni or your pasta of choice 1 cup raw cashews, boiled 1 cup vegetable broth 1/3 cup unsweetened cashew milk 2 tbsp nutritional yeast (you can add less or more based on your preference) 1 tbsp chili flakes (feel free to adjust as well) 2 tsp lemon, squeezed salt pepper Method 1. Start off by boiling the cashews for 10-15 minutes. 2. While the cashews are boiling, I cook my pasta of choice which took 10 minutes to cook. You want to reserve a little bit of the pasta water when draining. 3. I mise en place (prep) all my ingredients for the sauce in advance, that way when the cashews are finished boiling, I add them all to the blender. 4. Blend your ingredients for around 1-2 minutes. Taste test and feel free to adjust the taste to your personal preference. 5. Add the spicy alfredo sauce to your noodles (save some if meal prepping or want leftovers). 6. I tear basil leaves and enjoy :)

styling + photo by @nasrah__omar 🍊🔶

Simple Vegan Corn Bread 🍞 No eggs, no dairy, no problem! I love having this with any type of jam or vegan chili 😍 1 ¼ cup AP Flour 1 cup yellow corn meal ⅓ cup Date Sugar (or sugar of your choice) 1 teaspoon salt 1 tbsp baking powder 1 ¼ cup unsweetened almond milk ⅓ cup Avocado oil (or any other neutral oil) Maple Butter (to glaze) 3 tbsp Vegan butter @miyokoscreamery 2 tbsp pure maple syrup Preheat oven at 400°F and line parchment paper or grease pan or a round cake pan. I did slightly lightly grease my parchment paper, as I chose not to lightly grease my @lecreuset baking dish😂 I’m a busy🐝 but I will have a little bit more more detailed recipe instruction on my abandoned website (😂) before the end of the week💕

🌞 just a few moments of the spring/summertime🌞 - Costa Rica, horseback riding in CR, fun getaways, weddings, Khayla’s baby shower, friends from out of town, personal chef work, Yana’s first tennis event, birthdays, horseback riding to close the summer (i’ll see if i want to continue this hobby, idk yet?), farmer’s market, my dog-son w/ other fellow huskies + so many more unseen beautiful, grateful + enjoyable moments✨ this platform can definitely feel meh at times, but once you stop caring about how you’ll be percieved, you’ll truly feel free both online + IRL (advice for myself too). stop holding onto photos + videos + just post them for the heck of it. Sharing can be good. i admire those who don’t allow being seen to hinder them. on the other hand, humans aren’t machines + we should all feel free to post when we want without the pressure of feeling you have to post to stay relevant (that’s just another toxic lie with social media). there needs to be a balance with how much social media is consumed for sure. live a real life so you aren’t stuck in the matrix of doom scrolling + have fun!

current fixation: jerk corn 🌽 September is the best month for corn! Colder weather tends to bring out the sweetness in corn😍 Any chance I get, I like implement Jamaican flavors into food. Not just for the clients I cook for but in my own kitchen too. Ingredients 2 ears of fresh corn, husked 1/3 cup soy-free vegan mayo 2 tbsp mild jerk seasoning 1 tbsp avocado oil 1 tsp @miyokoscreamery butter Cilantro, for garnish 1 Lime wedge Kale micro greens @aerofarms *feel free to skip parboiling the corn. I’ve tried it both ways and the corn gets an incredible char just from placing on stovetop or grill.

✨Summer glow by @sashaonthebooks ✨

July 31🎈 📸 @braylendion

No fancy recipe breakdown, just Vegan Chunk “steak”, sautéed potatoes, sweet potatoes, garlicky Komatsuna (Japanese Spinach) + homemade basil spinach pesto 🌱🌱 now i’m not a vegan that typically buys meat alternatives, but @chunk_foods is a different story. i appreciate their short ingredient list + the nutritional value that their “steak” has. even if i was a vegan that regularly bought alternatives, it’s important to remember that every Vegan is different + it’s important to accept these differences, while being gentle, even if you aren’t a fan. to me, i view it how those who animal proteins, you’ll find people who eat red meat, pork, while others will refuse + choose not to eat that way anymore. this is not an AD by the way. just a personal sharing what i like to eat sometimes in my own home. i became obsessed with this product a few years ago + i’m just happy it’s available in selective places for me to buy when i’m in the mood for it.

Before ADHD tries to convince me to continue to let another month pass + not share this, I want to give a special thanks to the ICONIC @essence magazine for giving me the opportunity to be interviewed about my journey to veganism, overcoming eczema, my career as a health-supportive chef + the importance of prioritizing mental health. I’m telling y’all that never in a million years, would I have thought that changing my eating habits 8 years ago would not only lead me to one day be interviewed by Essence, but become a Chef one day — that wasn’t on my bingo card!! Little Miss studying law + psychology (sike). Thank God for leading me in a different direction. Let what you see others reach and become in life, be a reminder that life will surprise you, that you can truly do anything you put your mind to + blessings aren’t as far-fetched as you might believe. With the rise of busyness, consumerism + hustle culture, it’s also important to not seek + have goals that you see others attain, especially if it was never a goal of yours to begin with. Not everything + everyone are what they seem anyway. Always have a mind for yourself + listen to that gut feeling. We don’t exist to be flattering to other people, so do what feels right + truly allow God to lead you in the right direction, regardless of how you may be perceived. Who cares. This is also a message + drag for myself because i need to work on being consistent with posting🫠 Special special special thanks to @akili_ @indiaespy + @herranathegreat_ 💐💕 Philippians 4:13🤞🏾

Polenta with Lobster Mushrooms & Roasted Broccoli 🍄 Simple, savory + honestly the kind of comfort food I keep coming back to as a Vegan. I used Farmer’s Ground polenta, which is a little more rustic + coarse than other brands I’ve tried, so I blended it slightly for a creamier texture (pro tip if you’re into silky/creamier polenta). I also sometimes stir in a little non-dairy milk. “Lobster mushrooms” aren’t a species, more like a transformation. Kind of like nature’s own fermentation or culinary remix. They’re usually in season from late summer into fall, and I filmed this when they were right in their peak. I can’t wait for those summer months to roll around again, so I can get my hands on more. Feel free to use whatever toppings you prefer for polenta! Ingredients • 3 cups water (for every 1 cup polenta) • 1 cup Farmer Ground polenta • Salt + pepper, for taste • Nutritional yeast (for that cheesier taste) • a pinch of paprika • olive oil @chosenfoods • 4 oz Lobster mushrooms • Broccoli (just enough for a good side portion) • Microgreens by @aerofarms Instructions 1) Bring water to a boil using a 3:1 ratio. I used 3 cups water and 1 cup Farmer Ground polenta for two servings. 2) Slowly whisk in the polenta to avoid clumping. Reduce the heat and cook on low, stirring frequently to prevent sticking. 3) Season the polenta with salt, pepper, nutritional yeast, a pinch of paprika and a little olive oil. Continue stirring until it thickens — this usually takes about 15-30 minutes (unless you’re using instant polenta) 4) For extra creamkness, blend the polenta briefly and if needed, stir in a splash of non-dairy milk at the end to loosen it up and add richness. 6. While the polenta cooks, I roasted the broccoli in the oven at 400°F(about 20-25 minutes) with avocado oil, salt and pepper. 7. In a skillet, I pan seared the lobster mushrooms with avocado oil over medium-high heat until golden. 8. To serve, spoon the polenta in a bowl, top with the mushrooms and roasted broccoli, then finish with a drizzle of olive oil and microgreens.

The best 72 hours in Jamaica w/ @_iambigmeech , celebrating @lyslaurparks + @flavedave ‘s union💛💚🖤

Fell in love with Houston this past weekend + suddenly I want to be a Texan😂 @rodeohouston we will be back🫡🖤