thank you to MorningStar Farms for sponsoring this video!!
Sausage Patties –
Chik’n Nuggets –
RECIPES COMING TO MY BLOG SOON – FOLLOW BELOW FOR NOW!!
BREAKFAST CRUNCHY WRAP
Serving 1
Time: 30 minutes
INGREDIENTS:
1 egg, scrambled
2 plant-based sausage patties
3/4 cup prepared hash browns
1/8 cup shredded cheddar cheese
1/2 avocado
2 12-inch tortillas (burrito sized)
1 tostada shell
1. using the tostada (or a 6-inch bowl) as a guide, cut one of the tortillas to create a smaller tortilla. set aside.
2. in a medium-sized skillet, cook the plant-based sausage patties over medium-high heat until browned and crispy. remove from heat and roughly chop.
3. layer the cheese, hash browns, scrambled egg, and sausage patties in the center of the 12-inch tortilla. top with the tostada, then cover with the smaller tortilla.
4. begin folding the tortilla up and over the center, carefully working your way around the wrap. aim to fold as neatly as possible. warning: It may take a few attempts to perfect this technique! don’t get discouraged!!
5. over medium-high heat in a lightly oiled skillet, place the wrap seam-side down and cook each side for 2-3 minutes, until golden brown. plate and enjoy!
6. tip from the chef: top with some avocado, salsa, sour cream, or whatever you like!
CARAMEL APPLE DATE BITES
Yields 12
Time: 2 hours
INGREDIENTS
1/2 granny smith apple, finely chopped
12 pitted dates
1 cup vegan dark chocolate chips, melted
toppings:
whatever you’d like! pretzel bits, chocolate chips, sprinkles…
INSTRUCTIONS
1. gently open the date and stuff with apple pieces.
2. dip in melted chocolate.
3. sprinkle with toppings of your choice. (i used chocolate chips!)
4. place on parchment paper and refrigerate for 1-2 hours before serving.
5. tip from the chef: throw these in a plastic bag and keep them in the fridge for up to a week, if they last that long!
ASIAN CHIK’N SALAD
1 serving
Time: 20 minutes
INGREDIENTS
1 persian cucumber
2 green onions
1 head romaine lettuce
4 plant-based chik’n nuggets
1 package instant ramen
3 tbsp. slivered almonds
1 tbsp. sesame oil
2 mandarin oranges
dressing:
1 tsp. sesame oil
2 tsp. soy sauce
1 tbsp. white miso paste
1 tsp. rice vinegar
1 tbsp. honey
1 clove garlic, finely chopped
INSTRUCTIONS
1. to make the miso dressing, combine miso paste, sesame oil, soy sauce, rice vinegar, honey and finely chopped garlic in a small bowl. Set aside.
2. place ramen noodles in a freezer bag and pound with your fist until broken into bite-sized pieces. combine noodle pieces and slivered almonds.
3. add 1 tablespoon sesame oil to a skillet over low heat. add topping mixture and toast 2-3 minutes until fragrant.
4. prepare chik’n nuggets per package instructions and chop into small pieces.
5. Roughly chop the onions, cucumbers, green onions, and romaine.
6. in a large bowl, assemble the salad, adding the lettuce, veggies, mandarin oranges, chik’n nuggets, and crunchy topping. toss with dressing and enjoy!
BROCCOLI AND CHEESE PASTA
Serves 8
Time: 30 minutes
INGREDIENTS
1 head of broccoli
1 lb. rigatoni
1 cup raw cashews
1/2 cup nutritional yeast
1 tsp. salt
1 tsp. black pepper
1 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. red pepper flakes
1 cup vegetable broth
INSTRUCTIONS
1. soak cashews in warm water for 20 minutes until softened.
2. in a blender at low speed, combine cashews, nutritional yeast, and seasonings. add additional salt to taste.
3. slowly stream in the vegetable broth and increase the speed. pause as needed to stir the mixture, scraping the sides of the blender to combine. continue blending until thick and creamy.
4. chop broccoli into bite-sized pieces and steam until tender. set aside.
5. cook the rigatoni at a rolling boil until al dente and drain.
6. pour sauce over pasta, top with broccoli and stir. serve with a sprinkle of nutritional yeast and red pepper flakes.
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My vegetarian heart is screammmmming! Thank you Remi!!! These all look so good and I’m running to the store asap today to get stuff for the salad and crunch wrap! 😁
THANK YOU REMI! I love Morningstar, and I’ve been getting their food from the frozen section for years. I struggle with recipe ideas though, so thank you! Thank you for the inspo!
my only issue with morning star farms is that it was so much sodium!
Yesss!!! As a vegetarian this makes me so excited
I am dairy-free and these recipes are so easy to make dairy-free or they are already dairy-free! Thanks Remi!
Why couldn't she say the real name of the crunchy wrap?
my favorite brand for breakfast sausage patties!! love all the other flavors too
Omg I freaking love this, could you try to do a plant based/ vegan 🌱 day of cooking 🧑🍳.
I love to throw the morning star spicy nuggets in my salads for a little kick😛 🌶
Cant wait to try the pasta
OMG yes!!! please do more veggie/vegan meals
Please do more vegetarian meals mixed in with non veg meals!
these all look amazing!! would love to see more vegan recipes in the future!!! 😍😍
Finally something I can try😌
Morning star is so yummy.
Let’s see a day of whole food plant based vegan meals next!
This was my favorite cooking with Remi! Miss Remi plant based. You should do a vegan one.
I love that you always listen to the viewers whether it’s feedback or video ideas ❤️
You should really have Joe be your taste tester on one of your videos!!!!
CUUUUTE ASS NEW INTRO❤❤❤❤❤
I’ve been waiting for this 🧡 my veggie heart appreciates you 🥺
OMGGGG!!! REMIIII I just made the vegan Mac and cheese SOOOOO DELICIOUS!!!!!!!🤤🤤
#morningstar bring back the Riblets !
I need to try some of these recipes.
Hey Remi! Would it be possible for you to do a 5 ingredient or minimal ingredient meals?
YES! I'm so happy about this! I would love to see some gluten free and dairy free recipes as well.
I am a PB viewer but not a lifestyle girly follower. That said, I had a dream that Cooking with Remi was signed to a major network. Here I am watching my first CwR realizing it was in fact only a dream but putting the vibes out there!!!
As a college student, pls make a college edition one that’s easy for an affordable quick and go meal
Hell yeah Remi get that bag we need more collabs with cooking with Remi ☺️
I love that! But I would also love completely vegan Recipes🥰
I really like how these are things I actually feel like I can make but also she explains the method to her madness like with the pasta bc of the ridges being able to hold the sauce better.
THE CARAMEL APPLE DATES IN SALIVATING
carAmel not carmel….. damn Americans