Homemade Chocolate Covered Strawberries


Ingredients

  • 1 pint of Fresh Strawberries
  • ½ a bag of Dark Chocolate Melting Wafers
  • ½ bag of White Vanilla Chocolate Melting Wafers

Directions

  1. Put a cold plate in the refrigerator for plating purposes later.
  2. Take one pint of fresh strawberries and rinse them off. Make sure to pat off the excess water from the strawberries with a paper towel and sit aside to fully dry.
  3. In one microwave save bowl, take your dark chocolate wafers and allow it to microwave for 1 minute. Take the bowl out and stir. Put the bowl back in for 30 second intervals, stirring in between each session until all wafers are completely melted.
  4. Repeat step 3 with the white vanilla wafers.
  5. Dipping time! Take your strawberry by the green top, dip, and gently roll the strawberry around in the chocolate sauce. Plate on the cold plate.
  6. Repeat step 5 until you are done with all the strawberries.
  7. Put back in the refrigerator until you are ready to serve!

(If you want to do a decorative design on the strawberries, sit the chocolate covered strawberries in the refrigerator for about 5 minutes until the chocolate has hardened, then drizzle the alternate flavor of chocolate on the strawberries.)


© Copyright 2019 Foxy Veggies – All Rights Reserved

Portobello Parmesan


Ingredients

  • 2 Portobello mushroom caps
  • 1 cup of Arugula
  • 1 cup of Tomato & Basil Marinara Sauce
  • 1 cup of Unsweetened Almond Milk
  • 1 cup of Panko Breadcrumbs
  • ¼ cup of All-Purpose Flour
  • 2 cloves of Garlic
  • 1 tsp of Dark Brown Sugar
  • 1 tsp of Ground Black Pepper
  • 1 tsp of Oregano
  • 1 tsp of Parsley
  • ½ tsp of Red Pepper Flakes
  • ½ tsp of Salt
  • Vegetable Oil
  • Unfiltered Extra Virgin Olive Oil
  • Additional Salt and Ground Black Pepper for taste

Directions

  1. Take 3 bowls out. Put your panko in one bowl. Mix in all the seasonings except for the garlic in the panko crumbs bowl. Put your almond milk in another bowl and the flour in the last bowl.
  2. Wipe off your mushrooms with a damp paper towel, then coat each side with extra virgin olive oil and a little salt and pepper.
  3. Dredge your mushroom caps by dipping them in the flour, then dipping them in the almond milk, then finishing them by pressing them in the panko crumbs. This will be your little assembly line for the mushrooms. Use one hand for the panko and flour and the other for the almond milk.
  4. In a medium sized pot, add in enough vegetable oil to go halfway up the sides of the pot. Turn the heat to about medium high or until you start to see waves at the bottom with the oil. (You may have to adjust the heat levels during the cooking process.)
  5. Take one mushroom cap and slowly drop it in. Cook on each side for about 4 minutes or until it is golden and crispy. Cook the mushroom caps one at a time. When ready, take the mushrooms and drain off the excess oil on paper towels.
  6. During that time, preheat the oven to 350 degrees.
  7. Take your garlic cloves and mince them. In a small sauce pan, turn the heat to medium and add about a tablespoon of olive oil at the bottom. When hot, add in your garlic. When you see the garlic turn a golden brown, slowly pour in your marinara sauce and brown sugar. Turn the heat to low and allow to simmer for about 5 minutes.
  8. Once the sauce is done, take a baking sheet and coat the bottom with a little of the sauce. Add your mushrooms on top of that. Coat the top of the mushrooms with the rest of the sauce. Top with the parmesan cheese and arugula. (If you want this to be vegan, substitute the parmesan cheese with vegan mozzarella shreds.)
  9. Bake for about 5 minutes and enjoy!

© Copyright 2019 Foxy Veggies – All Rights Reserved

Fancy Mac & Cheese


Ingredients

Vegetarian (2 individual servings)

  • 2 cups of Chickpea Elbow Pasta
  • 1 cup of Unsweetened Almond Milk
  • ¼ cup of All-Purpose flour
  • ½ cup of Smoked Applewood Gouda Cheese
  • ¼ cup of Parmesan Cheese
  • ¼ cup of Triple Cheddar Cheese
  • 2 tbsp of Earth Balance Vegan Buttery Spread
  • 2 cloves of Garlic
  • 1 tsp of Ground Black Pepper
  • 1 tsp of Oregano
  • 1 tsp of Parsley
  • ½ tsp of Salt
  • Fresh Basil for garnish

Directions

  1. In a medium pot, bring cold water to a boil and add in your elbow pasta. Allow the pasta to cook for about 7 minutes or until al dente.
  2. While the pasta is cooking get a small pot. Turn the heat to medium and add in the vegan spread.
  3. As the spread is melting, mince your garlic and add that into the pot as well.
  4. When the garlic starts to turn golden brown, with a small whisk (or fork), add in your flour. Continuously whisk and the flour should make a paste. Only do this for about 10 – 20 seconds. Slowly pour in your almond milk and seasoning while still whisking everything. The goal is to have all of the flour bits gone.
  5. Turn the heat down to low for the sauce. This is when you should add in each of your cheeses one by one. Save half of your gouda cheese to use at the end for topping. The key is to completely melt each cheese into the sauce before adding in the next cheese. The end result should be a creamy, cheese sauce without any lumps. (If you want this to be Vegan, substitute with vegan cheddar & mozzarella shreds.)
  6. At this time, the pasta should be ready. Drain pasta, add it back into the medium pot. Pour your cheese sauce into the pot with the pasta and coat all the pasta. (At this point you can either bake your mac and cheese for a crispy topping at 350 degrees for about 10 minutes with the additional gouda cheese or you can serve as is.)
  7. Finish your dish with the gouda and freshly chopped basil.

© Copyright 2019 Foxy Veggies – All Rights Reserved

Valentine’s Day: Veggie Date Night

Hi Foxy People! I have a special post happening today. For all of you who are wanting to cook a fancy dinner for your significant other for Valentine’s Day, you can definitely still throw down in the kitchen and impress with Vegetarian recipes. I have 3 recipes that look as good as they are to eat. Check out my recipes for Fancy Mac & Cheese, Portobello Parmesan, and Chocolate Covered Strawberries shown below!



Links to recipes


Stay Foxy!


© Copyright 2019 Foxy Veggies – All Rights Reserved

Foodie Friday: Peace.Love.& Eatz Smoothie Bar

Hi Foxy People! It’s “Foodie Friday” and we made it through another week. We did that! lol. Black History Month is in full swing and I wanted to highlight a few Black-owned, plant-based restaurants here in the DFW. Today, we are showing off Peace.Love.&Eatz Smoothie Bar . Located in the Grow Desoto Market Place, you can enjoy plant based gems created by Chef James McGee. I have my full review below!


Peace.Love.&Eatz Smoothie Bar

‘Shroom Sammich

Things to know

  • The restaurant is located in the Grow Desoto Market Place. It reminds me of the setup at the Dallas Farmers Market. An incubator for small businesses to thrive, which is great! I appreciate any space that is down to help our communities to grow and flourish while promoting people to shop local.
  • Not only is there a full food menu, there is a menu that is just as long for smoothies! I love smoothies so much and I enjoy the fact that there isn’t dairy or almond milks being used to create them. You have natural juices or coconut water. This is lovely when you really want a pure, fruit smoothie!
  • Store hours are only from Wednesday to Sunday. 9 am – 7 pm Wed-Sat & 12 pm – 5 pm on Sundays. They are open late enough for you to enjoy a meal right after work and open all day on Saturday for you to enjoy a day of good eating.

Fan Favorite

  • I was instantly drawn to the ‘Shroom Sammich. It is made of fried oyster mushrooms topped with tomato, avocado, pickled onions & mixed greens on a warm pretzel bun; served with fries drizzled with cashew or hemp sauce. I asked the Cashier which one they preferred and they suggested the cashew one. It was a great choice! I loved how soft the pretzel bread was, although it doesn’t take much for me to be sold on pretzel bread. It’s my favorite bun for burgers. I’m happy they chose this as their signature bun because there aren’t too many places that offer it. The mushrooms were crunchy and seasoned very well. The sweet potato fries gave a good sweetness to counter the mushrooms.
  • Something extra: “Sunshine” Smoothie – Made of Pineapple, Mango, Coconut Water, Passion Fruit Juice. It comes in 2 sizes – 12 oz. & 24 oz. I had the 12 oz. and it was plenty. This smoothie was so good and refreshing. I just good in my soul and light. Can’t wait to try the other options.

Stay Foxy!


© Copyright 2019 Foxy Veggies – All Rights Reserved

Foodie Friday: Masala Wok

Hi Foxy People! Happy February. We are 1 month down in the new year. Did it seem like January was the longest month ever or is it just me? lol.

We’ve been weathering chilly temps here in Dallas. Obviously, Dallas weather is no comparison to the temps in the Midwest, but it’s truly Winter here in Texas. On this “Foodie Friday” , I wanted to highlight one of my go to spots when I want something comforting and warm. Anyone who knows me, knows that I LOVE Indian food. When I found this gem while I was shopping in Frisco, let’s just say it was love at first sight. Check out my review on Masala Wok below!


Masala Wok


Things to know

  • The restaurant is split between two cuisines. You have a full Indian food menu and Asian food menu. To be honest, the Indian side has been so good, that I haven’t even tried the other one. Terrible right! lol. I will get to it one day.
  • They have multiple locations in the DFW area. If you don’t feel like commuting all the way to Frisco, you can always enjoy the Richardson or Irving locations.
  • They have Gluten Free and Vegan Menus as well. That’s right, they cover all of your dietary bases at this restaurant.

Fan Favorite

  • My go to dish every single time that I go there is…. Malai Kofta. It is a dish made of golden, vegetable balls that are filled with potatoes, carrots, cabbage, paneer, peas, & cauliflower that is bathed in the most delicious, silky onion-tomato cream sauce. It comes with a side of basmati rice and naan. You can get all of this for $10!
  • In second place, if you are in the mood for a wrap, I suggest getting the Tandoori Wrap made with Paneer. It’s naan bread with mozzarella cheese, cilantro, red onions, & tomatoes served with a side salad and tikka masala. So good!

Stay Foxy!


© Copyright 2019 Foxy Veggies – All Rights Reserved