Vegan Recipe: Potato and Baby Spinach Stir-fry

vegan recipe 5.jpg


vegan recipe 3


Stir-fry dishes are my favorite types of recipes because they can be prepared and cooked rather quickly. Last Friday I created this recipe from leftovers in the fridge. This recipe serves one, if you are not dining alone (Like I normally am, not complaining just explaining.) then double the ingredients and coking times to serve two, triple to serve three and so on and so forth.




5 Fingerling Potatoes (I used some that were already roasted but raw ones will work just as well.)

2 C Unchopped Baby Spinach

1 T crushed garlic

1 C Red Peppers

1/4 C Black beans (canned)

1/3 C Parsley

1/2 C Jalapeños (canned)

1/2 C Hummus

1/3 C Slivered Almonds (pre-slivered)

1 T Extra Virgin Olive Oil

1/4 C Water

vegan recipe


vegan recipe 1

Cooking Instructions

Peel and slice the potatoes, slice the red peppers, wash the baby spinach chop the parsley and peel and crush the garlic.

Coat a medium frying pan with Olive Oil. Throw in the potatoes on medium-low heat, add water and cover for three minutes. Uncover and add the red peppers. Stir the contents of the pan on medium low heat for five minutes. Add in the garlic and jalapeños, stir everything again for three minutes. Throw in the baby spinach and black beans, then cover the the pan for thirty seconds. Uncover the pan, stir all contents again for one minute and take the food off of the heat and put it on a plate. Dollop the hummus on top of the stir-fry, then sprinkle the slivered almonds and parsley all over the plate and the recipe is complete!

vegan recipe 6

Thanks for stopping by the blog everyone! Please take a minute to subscribe if you can and please follow us on Instagram for more content on veganism, cannabis culture, sustainable vintage style and music by clicking here. Like our Facebook page by clicking here.





Recipe: Ramen and Broccoli Stir-Fry with Salmon

By Elkee

ramen stir fry recipe

This recipe has 3 awesome qualities; it’s inexpensive, packed with nutrients and easy to prepare. I threw it together by way of surveying what goods my kitchen cupboards and fridge had to offer  at the moment and  it ended up working out.

Here is a list of ingredients with the calorie count of each ingredient in parentheses. Serves two. 628 calories a serving.

2 Filets of Wild Alaskan Salmon (620)

*2 Packages of Ramen Noodles (any flavor) (380)

3 oz (about 12) Grape Tomatoes 25

1 Cup Broccoli (41)

1 Tbsp Olive Oil (119)

2 Tbsp of Garlic Powder (54)

1 Tbsp Black Pepper (17)

*Throw away the seasoning packets that come with the Ramen. (Too much salt/msg etc.)

Preparation: Warm the olive oil on a skillet for a few seconds and then add the salmon. Cook at a medium low temperature flipping it occasionally. Once salmon is placed on the grill, boil water in a large pot and cover it. Slice the tomatoes in half. Once water is at a boil throw in the two packages of Ramen and the broccoli. As the package says; “Stir for 3 minutes and stir occasionally”. Remove the Ramen and broccoli mix from the stove and strain out the water with a colander. Then remove the salmon from the skillet and add the noodles and broccoli. Next, add the tomatoes, garlic powder and pepper.  Bring up the heat a tiny bit then stir fry for 2 minutes. Done!
Ramen and Broccoli Stir-Fry with Salmon



Hope you all enjoy the recipe and give it a try. For more recipes, fashion, music and overall shenanigans, like us on Facebook here.